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bambu Living Blog


Campsite Cooking Is Getting Better - New York Times

Campsite Cooking Is Getting Better - New York Times

In a recent article in the New York Times, Upscale Food and Gear Bring Campsite Cooking Out of the Wild, contributor Kim Severson writes about the evolution of camp cooking and the growing options regarding eating on the trail and campsite cooking. Chefs are applying their craft to trail food.  A number of start-ups are shaping how we think about outdoor cooking. 

The menu for backpacking trips has changed significantly. It’s no longer packaged freeze-dried food that tastes like plastic.

Highlighted among the new companies redefining campsite food, is Good To-Go. is our friends at Good To-Go from Maine. A world-class chef and co-founder, Jennifer Scism has created some fabulous meal options. We sell several of their top choice meals on our bambu Outdoor website here.

We selected these Provisions from Good To-Go

outdoor provisions

We offer their gluten-free Penne with Marinara Sauce, and Thai Curry and also Quinoa Bowl and Pad Thai. All are offered in both single and double size servings. Natural ingredients, without preservatives. Companies like Good To-Go reflect the reason we entered the outdoor category; Provide better, more natural based options.

At bambu we believe what you eat with should be as good and natural as what you eat. That's why there is bambu Outdoor. A platform to provide outdoor enthusiasts with lightweight, natural alternatives to plastic. Elegantly simple and modern. 

bambu’s outdoor-focused Grubware™ is a fresh, new, curated collection of nature-inspired kitchen tools that are made from native organic bamboo and other sustainable materials like cork, hemp, and organic cotton.We felt there was a real need to provide outdoor enthusiasts with lightweight, natural alternatives. Our bamboo tools are the only utensils made from certified organic bamboo. From sporks to cutting boards, cooking tools and spoons and spatulas. 


Full article from the NYT is here >



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