My restaurant now is lake or river shore, where the scent of grilled fish competes with bug spray and pine, most of my patrons are barefoot, their toes wriggling through the sand as they grunt above their soft-shelled crab tacos. I never went to culinary school, cooked as low paid cooks do, sweating long hours in the tiny galleys of no-name restaurants or for those who hired cause they needed help, not experience. I don't work for an outfitter sizzling ham steaks and eggs on eight 16 inch cast iron skillets. Rather I go in small groups of friends and delight in the local ingredients and snobbery of foreign spice. My first job as a kid was flipping burgers is California at Jerry's Orange-O in Glendale (the best burgers in the world) and I smelled just as bad as you when I got home, most likely worse. I grew up around home cooks and chef friends, was taught a lot but mostly taught myself. For me, culinary school meant giving up the rest of the Friday & Saturday nights of my life, I wasn’t about to let that get in the way of girls and booze. My passion stayed my passion and not a profession. So as a cook and lover of the outdoors, as a canoe-camper that considers his knife roll, kosher salt and tongs essential gear on long expeditions, someone who cant pack enough fresh vegetables, herbs and beer, I have questions, with no allegiance or ego to answer to, when I ask... (Aforementioned preface I thought necessary, sorry) 1. What would your professional experience suggest for dishes whose ingredients can keep unrefridgerated yet stay away from the dehydrated or freeze-dried side of the spectrum? 2. Canoe-camping allows you to carry a wealth of ingredients compared to backpacking. Are their any dishes you think, trailside, three days in, no refrigeration, stored in a backpack with minimal amount of gear to cook over, would impress just as much, for those of us backpackers? 3. Also, the most important issue of all, Beef Jerky! I would go on an all beef-jerky diet if I could, but let’s face it, my colon would hate me and most jerky out there sucks anyways, what’s your recipe?