Unsurprisingly, many people have never even heard of pit cooking. Getting our food that close to dirt is enough to make anyone uncomfortable, and with the invention of indoor ovens, pit cooking has become widely ignored in our culture. Lately though, there has been a resurgence of similar outdoor cooking trends, including La Caja China…
Check out other cooking blog posts by Wolf College wilderness chef Charles Borrowman including How to Cook for Backpacking Trips and more. When on a backcountry wilderness or backpacking expedition, it doesn’t take much more than the thought of yet another night of eating half soggy, half crunchy freeze-dried disaster to wrinkle one’s nose up…
All of us have eaten insects, whether we knew it or not. As a kid, I even ate a worm on the playground to impress and gross out my friends. It’s not really a big deal. Unfortunately, adults who spent their whole lives growing up in western culture, now consider the notion of eating insects…
Clam chowder is a New England specialty and perfect for a foggy day down by the shore. Being the prestigious dish that it is, it must be complicated, right? Not necessarily so. With a few tips and tricks, anyone can make a delicious chowder! First we’ll start by preparing the clams. Fresh cooked clams will…
It’s hard to think of anything that embodies the spirit of the great outdoors more than a good old-fashioned campfire under the stars. They provide us with warmth, light, and a great social atmosphere. There’s something deeply human about huddling around a raging fire with friends and family that brings us all closer together. Great…
Wolf College founder and co-owner Chris Chisholm finds red-wing blackbirds in cattail pond, harvests cattail rhizomes, transplants the cattail into the Wolf College bioswale rain garden, and cooks cattails for carbohydrate loading.
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Serving Seattle-Tacoma & Western Washington since 1997.
Questions? Call us at 425-248-0253 or send an email anytime.
We look forward to your participation in nature!
