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I'll send you my e-book, Home & Trail: An Introduction to Drying Food, with your subscription to Trail Bytes. The book has valuable tips about food dehydration, plus some of my favorite recipes for dehydrated meals, desserts and snacks.

Start drying your own food and meals today! Subscribe below. It's free.

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Home & Trail: An Introduction to Drying Food.

In addition to the free e-book, I will also send you Trail Bytes, my monthly newsletter with exclusive backpacking recipes and dehydrating tips. Subscribe. It's free.

You will receive an e-mail asking you to confirm your subscription. After you confirm, you will receive a welcome message with a link to download the book.


"This guide looks awesome, Glenn! Thanks so much. I regularly share your newsletters with my hiking friends who do not yet know about you, and I encourage them to get your books and newsletter." - Abra B.


Recent Issues of Trail Bytes



November 2019

How to Turn Dehydrated Meals into Soup.



October 2019

How to Make a Grilled Cheese Sandwich with your Backpacking Pot



September 2019

How to make and pack fruit leather so it doesn't stick to itself.



August 2019

How to Make Cheese Sauce



July 2019

Shrimp Cocktail Tortillas



June 2019

Strawberry-Banana Shakes, Fruit Leathers and Powders




May 2019

Tips for Dehydrating Stew Meat



April 2019

How Long Will Dried Foods Last


March 2019

Green Lentil Chili Recipe


February 2019

Bean Bark Stew




January 2019

Action Guide: 31 Dehydrated Meals



December 2018:

Curry Shrimp & Rice


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Notes from Subscribers:

"Home and Trail is an excellent primer and serves as a wonderful summary to your other work. Thank you so much for sending it to us." -Barbara

"Thanks for the latest Trail Bytes. Always something new and worth trying." –Pops

"This sounds awesome Chef Glenn. Thank you so much for sharing. We love your recipes!" -Melanie

"Thank You! Another great newsletter from you." -Steinar

"This is the best email I've received in a long time regarding backpacking food ideas." -Marie


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