Recipe Box
Lightweight
2011 Alumni Awards
Jalapeño Grits Submitted by Casey Pikla, Word of Mouth Coordinator
On Oct. 15, much of the NOLS community gathered at Headquarters in Lander, Wyo. for our annual meeting and the culminating banquet, at which a number of awards were doled out. Luis Camargo Alumni Achievement Award
This recipe is to be prepared at home, as it makes a large batch. The dry mixture can then be divided into individual meals (typically about four ounces per person per meal) for consumption in the field. Depending on the system you’re using, this will generate about four meals for your enjoyment after a long day of walking.
Jantzen and Dillon Wray Alumni Service Award
Ingredients
The Alumni Achievement Award is given to an alumnus who has taken what they’ve learned at NOLS, has been successful and achieved a great deal in the outdoor recreation, education or conservation industry. This year’s award went to Luis Camargo (SIC 1998, former WMI & NOLS Instructor) founder of the Colmbian nonprofit Organización para la Educación y Protección Ambiental (“OpEPA”), whose mission is to connect youth with the outdoors. During the past decade, OpEPA has introduced environmental education and ethics to over 20,000 economically-challenged youth. Through OpEPA, Luis has demonstrated an unwavering and inspiring dedication to protecting the natural resources of Colombia.
1 cup instant grits ½ cup nut mix ½ cup crushed Fritos ½ cup grated Parmesan cheese ¼ cup dried jalapeños
¼ cup bacon bits or imitation bacon bits ½ teaspoon onion powder ½ teaspoon garlic powder Pinch of salt
At home: Prepare the nut mix by combining equal parts almonds, cashews, and sunflower seeds in a food processor. Pulse until the mixture is granulated, but not powdered, and set aside. Prepare the crushed Fritos in the same fashion and set aside. Both the nut mix and Fritos are a great way to add calories without adding much weight. Combine instant grits, nut mix, crushed Fritos, Parmesan cheese, dried jalapeños, bacon bits, onion powder, garlic powder, and salt in a large container. Using a scale, measure the desired amount of grits mixture to take into the backcountry and place in a bag. In the backcountry: Boil ½ cup of water for each serving. Remove the pot from the stove, and pour a serving of the grits mix into the water. Place the pot in an insulating cozy for about five minutes, then enjoy!
Watch: Watch Casey’s mastery in the backcountry kitchen as he makes these grits in the latest episode of The NOLS Cooking Show by scanning this QR code or by searching “cooking show” at NOLS.TV.
The Alumni Service Award is given to devoted grads who have served the school in exemplary ways as NOLS pursues its mission to teach leadership, conservation, and outdoor skills. This year’s award recognizes brothers Jantzen and Dillon Wray (both Fall Semester Baja 2009) for their consistent and heartfelt promotion of NOLS during their musical career travels. From donated performances at NOLS events, to lessons on leadership during radio interviews, Dillon and Jantzen have been tireless advocates of the school. David Cole NOLS Stewardship Award The NOLS Stewardship Award, presented annually since 1990, recognizes individuals who have demonstrated exceptional stewardship of public lands and the environment. NOLS chose to honor Cole for the significant body of research he has accumulated in the field of recreation ecology, as well as for the works he has authored on the subject. In addition to numerous impact monitoring sourcebooks and procedures, Cole co-authored “Wildland Recreation: Ecology and Management,” which is widely regarded as the seminal work in wilderness recreation management and science.
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NOLS faculty and staff were also honored, with awards going to Chris Brauneis, Kurt Hotchkiss, Andrew Knutsen, Jamie Musnicki, Deborah Nunnink, and Jesse Quillian.
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