CampEats was started as an experiment with a mission. This endeavor has always been to get families to connect to the outdoors through food. But how we were working to do that has changed a few times. It is about to change again, and this won't be the last time. And that is totally normal.
It seems like simplicity is all the rage right now when it comes to food culture. Now I am not talking about Paleo or Farm to Table cooking. You may have heard of the new app Not Recipies launched by the popular foodie blog Food52. It's all about things you've made a million times that you could explain how you made them in a few moments. Think that conversation you had with your neighbor about making asparagus where you shared that you like to use a little lemon juice and a pinch of sea salt to give the steaming water a bit of a punch.
It’s funny - when you start a company that even is vaguely related to travel, you learn a lot about how people plan their vacations. Yes, getaways are for the most part made for recharging, but the actual planning process is still kind of a hassle. (Does anyone else have a million tabs open?)
You might have noticed CampEats has a very distinct visual style. It comes from our designer-illustrator Chris. He has helped us capture the simple beauty of our curated treats. All of our illustrations are hand drawn and then painted with watercolors to give them a fresh natural feel.
Thanks so much to everyone who has tried a pack or just given your thoughts. We are curating some cool kits based on that feedback. The first is a two person Provision Pack - the Foodie for Two.
I am sitting here in what could be considered a bit of a disaster of a house and I am realizing It has been really a busy few weeks here at CampEats. No actual camping but lots of outdoor related fun. (My husband building mini campers - that is outdoor related right?)
S'mores have been on my mind the last few days. In one of our holiday cards, we got a lovely note from our friend Margaret on the topic of these gooey delights. With her permission, I've re-posted it below. I think my favorite part was the idea of sliced chocolate ala Kraft cheese. You can check it out here.
That lovely squash mentioned in our last blog post made its way up to our roof deck and got all roasty on the gas grill. This was the third preparation of this particular roaster. The first was oven cooking, then a charcoal grill, and finally on the gas powered grill - all in my pursuit of recipe mastery.