We received this letter asking for an Auction Donation:
Every year on the Continental Divide Trail, we coordinate some very special volunteers. This year they came from 28 different states to do something they believed in.
I am currently seeking donations for 2011 backcountry projects, and realize that the Backpacker Oven would be a very strong addition to our arsenal. I like the design, and it seems much lighter than our standard dutch ovens. With the addition of your oven to our program, we are simply unstoppable.
As you may be aware, Congress designated the Continental Divide Trail a National Scenic Trail in 1978. When complete the CDT, or "King of Trails", will stretch 3,100 miles between Canada and Mexico along the backbone of America through some of the most wild and picturesque landscapes in North America. It includes dozens of unique ecosystems, three National Parks and thousands of historical, cultural and scenic landmarks. The Continental Divide Trail Alliance is a national non-profit membership organization that plays a central role in the completion, maintenance and protection of the Continental Divide National Scenic Trail. In 2009 over 800 volunteers from 29 states worked on the Trail, logging 23,400 hours helping to maintain and construct the CDT.
NM Field Program Coordinator
Continental Divide Trail Alliance
We were happy to donate some Backpacker Ovens to help support their effort.
We love to go out on trips. We love to eat well. We love having fun with our family and friends. Here are some examples of where we go and how we make our meals even better by baking something special.
First, how about some pictures of baked goodies we’ve made with our Backpacker Oven. Take a look...
For the Pizza we used the following items:
Jiffy pizza crust mix; just add 1/2 cup water
We made the sauce using the double concentrated tomato paste by Amore (made in Italy, comes in a tube like toothpaste. We found this at an Albertsons Store in Southern California) and spices. Pizza seasoning: just add about 3 tablespoons water and 1 tablespoon of olive oil.
Cheese: grated romano and parmesan
Pepperoni: pre sliced works best.
Then we added dehydrated onions, bell peppers, mushrooms (actually add them before the sauce or in the sauce so they rehydrate)
Then bake for about 15 min at 500 deg. The temp on the oven will drop when you put the pizza in but that's OK. Just check every once and awhile to see how they are doing, Baking changes at different elevations and conditions so you need to be able to check your food to make sure you don't burn it.