Students get ready for the cold...

In a previous post I mentioned how NOLS Rocky Mountain was working hard to prep for our NOLS Fall Semester in the Rockies winter sections. The day has finally come as three separate courses and instructor teams bag their food and try on ski boots in anticipation of the coming weeks. Posted below are some of pictures taken from today. Check out our Flickr site for more photos! 

 

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NOLS MythCrushers Episode 1: Fish Eyes

Fish eyes are the bubbles rising from the bottom of the pot as water is heated. Some people believe this is hot enough for reliable disinfection. We disagree.

Let us know what you think, leave a comment! Be sure to stay tuned for the next episode, NOLS MythCrushers Episode 2: Snake Bites.

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Pizza & Calzone Recipe - A NOLS Cookery Classic

Yeast Crust:
1 tsp. dry yeast
1/2 cup lukewarm water
1/2 tsp. sugar
1/4 tsp. salt
1 cup flour

Sauce:
Sauce recipes in NOLS Cookery or choose your own favorite!

Possible Toppings:
fish, wild onions, bacon, ham, sausage, pepperjack, chedder, or mozzarella cheese crumbled or thinly sliced, etc...

Directions:
Dissolve yeast in warm water with sugar and salt. Add flour and mix to make stiff dough. Oil a fry pan, and spread dough in pan with oiled fingers to form crust. Turn up edges to hold sauce. Pour sauce over crust, and top with cheese and any other toppings. Cover and bake on a stove on low heat until crust is golden brown, about 20 to 25 minutes. Or you can use a twiggy fire, which helps cook crust from both top and bottom. Be sure to move the pan in round the clock rotation in quarter turns to bake all parts of the pizza.

Alternative cooking method: Put crust in pan and cook for about 10 minutes; flip, spread with sauce and cheese, cover, and continue cooking for another 10 minutes.

Variation: For calzones, spread flattened dough in pan and cover one half with desired toppings. Fold other half of dough over the top and pinch edges together to seal in toppings. Cook about 10 minutes on each side, or use a twiggy fire and bake for about 20 minutes.

For more recipes including this one, check out the NOLS Cookery at http://www.nols.edu/books

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Brown featured in Athens, Georgia News

Brown is recognized in this issue for his completion of the Wind River Wilderness course, the course that Paul Petzold created to launch the National Outdoor Leadership School in 1965.

 

 

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A Winter Wonderland

As the weather cools down in Lander, NOLS Rocky Mountain employees are busy prepping for winter sections for six of our Fall Semester in the Rockies courses. The winter section is the last section for these semester students and is a great way to conclude their adventure. Lasting anywhere from 11 to 15 days, students travel on skis through such environments as the Absaroka Range of northwestern Wyoming carrying packs and sleds up to 70lbs. They will learn the basics of snow camping, skiing, waxing, avalanche risk management, snow physics, cold- weather physiology, winter ecology, and of course, cold-injury prevention! 

 

 

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Final Exams

Patagonia Year students are finishing their third section today with final written and practical exams to qualify as Wilderness First Responders.  This WFR training is key to  students' preparedness for extended travel in the backcountry.  It has been provided by Wilderness Medicine Insitute of NOLS and this training is tied directly to students' recent in-field experience and upcoming wilderness travel sections.   It will allow them to assess and effectively treat backcountry medical issues with confidence.

 

Tomorrow will have this group planning and making logistics preparations for their month-long mountain travel section: packing rations, selecting equipment, maps, etc. Mountain travel for this group will be conducted in remote areas not far from the small town of Cochrane in the Aisen Region of Chile.

Thanks to Mark Cornwell, WFR Instructor, for the photos.

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