Cold cuts, cold brew, “flashlight fire”: Camping gets a new look as campfires are banned
. “We’re seeing the effects of climate change in many different ways,” Balch said.
But they are typically based on a checklist of factors, said Jon Skinner, national fire mitigation and education specialist for the Bureau of Land Management. Those include weather, wind and drought conditions, as well as the availability of firefighters who are increasingly in demand.Advertisement “When we are in fire restrictions and we have the campfire scenario that comes into play, I always wonder how much worse it would be if we weren’t in fire restrictions,” Howell said.At the Charles Waters campground in Montana late last month, distant peaks were obscured by a bit of haze, likely from the massive Moose Fire 100 miles south. The Bitterroot National Forest has always had a natural cycle of fires, and the Salish peoples’ use of flame shaped the forest’s ecosystem for centuries.
“The sound and the movement of the fire — that’s what’s special about it to me,” he said. “Food tastes like real food with an open fire, compared to a propane grill or whatever.”, said she understands the qualms. She and her husband, who live in Illinois, spent 85 nights on the road last year, sometimes in the shadow of wildfire smoke.
And during a climate crisis, that means having a Plan B when it comes to any plans for campfire cuisine, said Michael van Vliet and Megan McDuffie, who run the blog“You can get a lucky year here and there, but I think the trendline is disturbingly in the direction of more and more wildfires … We’re going to have to start to integrate that into the way we use the outdoors,” van Vliet said, adding: “The overall theme is you have to embrace propane and propane accessories.
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