An argument could be made that eating is the backbone of travel. In my experience, most travel (road trips, plane flights, camping, backpacking, rafting, etc.) revolves around food. What food do you pack? Where do you eat? When should we stop to eat? What is the local food like? Who are we eating with tonight? And what do we have to bring to cook? Food, and cooking, is a huge part of our day to day lives and it’s importance is amplified when traveling. It’s no wonder, then, that a book compiling recipes collected while on the road and focused on travel cooking has surfaced…in fact, I’m surprised there aren’t more of them.
Forks in the Road – Overland Expo 2014
Overland Expo is a symphonic cacophony of adventurous travel stories. To get into the individual accomplishments of every Overlanding group becomes an ego driven exercise of carefully stacking the number of miles driven, countries visited, tires changed and officials bribed in a round-the-world pissing match. All in good fun, of course, as every storyteller is also an avid fan-boy of the next adventurer recounting the comedy and tragedy of their own epic sagas. Ultimately, it’s the not how far or how long your trip was that sets your story apart but the personalities involved and how they’ve shaped the journey that really matters.
This year at Overland Expo I made an effort to look past the dusty statistics and find something that really captured my interest among a whole collection of unique and interesting stories. The stories that captured my interest were the ones relateable to me, aligning with my own experiences as I begin to dip my big toe into the Overlanding lifestyle. I love all land south of the border including Mexico, Central America and South America and long to travel more extensively in that part of the world. I am also a cook, at home and on the road, and meal prep is a big part of our travel experience. Ask my wife, she’ll tell you that proper food on the road may make the difference between a happy road trip and a miserable meltdown.
Enter Life Remotely.
I met this trio for the first time as I walked along the dusty path between vendor booths casually assessing this year’s assortment of new products. I lingered at their booth eyeing the hand-made grills and metal Expedition Tongs sitting neatly on the edge of the table. I was drawn in further when I realized they were hosting some cooking demos I had already decided I wanted to sit in on. Immediately I was engaged by their outgoing front-man, a charismatic South African native by the name of Kobus who doubled as grill-master and crowd wrangler. He took a break from working the crowds to tell me a little about their new cookbook and introduce me to Jessica, the “token female” of the group and Kobus’s wife.
“This is a collection of recipes we put together during 19 months on the road through Central and South America…”, I don’t even think I let her finish the whole sentence before I said I wanted one. Jessica operates as the Navigator and, seemingly, primary income provider of the trio. Working as a photographer and graphic designer who successfully manages her business from a small laptop between internet connections, her income fuels the ongoing journey. Her brother, Jared, claims she is the primary reason there always seems to be a bottle of wine around to roll out fresh tortillas but she is also responsible for the beautiful photography featured in their book. Just flipping casually through the pages and knowing they collected local recipes as they traveled in Latin America sold me on their book, Forks in the Road.
Jared is head chef of the Life Remotely crew, taking responsibility for almost everything they eat on the road. Throughout their 19 month trip, they’ve cooked about 80% of their own meals mostly planned an orchestrated by Jared with grill help from Kobus. Forks in the Road was his baby and while all three of them are listed on the cover, Jared is credited as author. I caught up with Jared as he was preparing empanadas for a Dutch Oven demo later that morning. He talked about technique and the importance of flexibility in recipes while traveling in foreign countries all while trading good-natured insults with his sister and brother-in-law. The finished empanadas were pretty amazing.
Forks in the Road – A Cookbook for the Road
Forks in the Road is specifically designed as a cooking guide for Overlanders by Overlanders. Jared chronicles the book’s authenticity ,
“Every recipe in this book was discovered, adapted, cooked, written, revised and meticulously photographed somewhere between Tijuana, Mexico and Ushuaia, Argentina. The first recipes were written mere miles from The Death Road in Bolivia. In the following months they were photographed on the coast of Chile, edited on a cruise ship in Antarctica, formatted in a Uruguayan hotel, and finally submitted for publishing from a rental house on the beach in Brazil.”
The book is a collection of local favorites and down-home comfort food with simplicity and minimal equipment in mind for ease of cooking on the road. It caters to the novice cook and experienced camp-chef alike with basic building-block recipes as well as complicated day-long, whole-hog roasting events. That’s what I think is so great about this book. If you’ve never cooked on the road before, these recipes will get you started. If you’ve cooked on the road for years, these recipes will still likely introduce you to flavors and techniques that are entirely new. These are recipes that bring a level of joy and comfort to your journey that it may have been lacking. Whether it’s Dutch Oven cinnamon rolls for breakfast, Chimichurri Steak for dinner or a killer Caipirinha for an after dinner cocktail this book has you covered. Organized into sections with names like “Comfort Breakfasts”, “Eat Lunch Like a Local” and “I’m Tired and Dirty and Just Want to Eat Dinners” this book is made for travel but offers a nice change of pace for the home cook as well. Hell, even part-time road warrior and self-proclaimed “non-cook”, Val-in-Real-Life picked up a copy of the eBook for some less frightening culinary ideas on the road and actually put it to use on her 7-week Pacific Northwest Tour.
Aside from the recipes, Jared has presented well written stories and detailed techniques for finding food, fun and adventure on the road. Accented with Jessica’s photography my copy of Forks in the Road has an honored spot on our coffee table…that’s when it’s not actually on the road with us.
Forks in the Road – Bringing in the Crowds
So, how do you cut through the chaos and bring in the crowd in the middle of a noisy, fast paced event like Overland Expo? Easy: Feed the people!
Yup, the Life Remotely trio executed the perfect PR stunt by spending 6+ hours Saturday morning during the peak of the Expo fire roasting a whole 40 lb lamp on a home-made spit over an open fire. Continually basted in a chimichurri-like marinade the enticing aroma of garlic and roasting meat whipped by high winds attracted huge crowds all day Saturday with the tantalizing promise of a free tasting when it was done. As the designated hour approached hoards of sun-baked, dust-covered, hungry Overlanders began to gather sensing the time was near. A long, haphazard line quickly formed as the meat was removed from the spit and laid whole across a table while Jared and Kobus stripped it clean and processed the meat into bite size pieces for the eager crowds.
The lamb roasting event was a big hit as Life Remotely took the opportunity to work the crowds and talk about their book. Jared, Jessica and Kobus put on other demos and tastings throughout the weekend sharing recipes and techniques they’ve experimented with on the road. The Dutch Oven empanadas, a mud-baked whole chicken and chilaquiles from home-made tortillas rounded out the weekend’s demonstrations. With every demo you could tell that they’ve learned to work together and manage minor frustrations without letting them get in the way. The trio’s time on the road has truly made them a team.
Jared talks about finding balance. How important it is to strike a happy medium between chaos and comfort to stay sane:
“It turns out that much of this world is full of dirty bathrooms, noisy campsites, inaccurate maps, understocked grocery stores and horrible road conditions. It also has a fair share of excellent accommodations, spectacular scenery and very friendly people. Not knowing which to expect as you roll into the next town is one of the best, yet most difficult parts of traveling. Finding the balance will help you deal with these uncertain circumstances without turning grocery shopping and nightly meals into a burden.”
Simplicity, flexibility and a willingness to experiment seem to be key factors in keeping sane on the road. Especially when it comes to food. It appears the Life Remotely crew have found their balance and it’s a pleasure to watch them show it off.