Robert Young, a famous actor in the 70’s, played the lead in a TV series called, "Marcus Welby, M.D." Young’s trustworthy persona enabled him to do commercials as well. As he began his pitch of Sanka-brand coffee as an aid to sleep, he'd say, “I'm not a doctor, although I play one on TV.”
When I started Backpacking Chef in 2008, I similarly said, “I’m not a chef, but I play one on the Internet.” I figured I would grow into the job.
With apologies to working chefs, I gave myself the trail name, Chef
Glenn. The idea was that anybody could become a backpacking chef. I
imagined putting "Chef" in front of the first names
of everybody who transitioned from eating freeze-dried meals to creating homemade backpacking meals using healthy ingredients.
In the twelve years since I
took the first ninety dehydrated meals for a 315-mile test hike on the
Appalachian Trail, my interest in developing backpacking recipes using
dehydrated food continues.
Every month, I send out a newsletter, Trail Bytes, to twelve thousand subscribers. Each edition includes step-by-step instructions for making dehydrated meals.
I grew up in rural Morris County, New Jersey, in a neighborhood built on a former dairy farm. There were plenty of woodlots and streams for a boy to explore. My favorite topics in school were the sciences, but I was also attracted to business of the entrepreneurial sort. After graduating from the University of Georgia with a Bachelor of Business Administration degree, I settled in North Georgia, where I started several businesses.
Besides work, I served on the board of the Upper Etowah River Alliance. My primary role was leading hikes and canoe trips, but I also got certified as a Georgia Adopt-A-Stream water quality tester. When my kids were young, I was a frequent volunteer at school activities, and family-time included a lot of playing in the woods and rivers.
For the past ten years, I have lived in Switzerland with my wife, Dominique. I am blessed with two daughters and two granddaughters in Georgia, plus a loving second family in Switzerland. Dominique and I hike regularly – usually with a hot thermos meal made with healthy, dehydrated ingredients.
Chef Glenn & Dominique
Home & Trail: An Introduction to Drying Food
All of the above publications are available here at BackpackingChef.com.
This article was published in the Washington Post and numerous regional newspapers.
Upscale Food and Gear Bring Campsite Cooking Out of the Wild
Blue Ridge Outdoors Magazine
A.T. Chef Dishes Tips and Best Backpacking Recipes
Seattle Backpackers Magazine
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