Editor’s Note: This article was originally published in Overland Journal, Fall 2019. I can still remember the smell of the horse shashlik, a tub of meat and indecipherable seasonings that we pulled from a freezer in the remote Russian village of Kosh-Agach. The only way I knew it was horse meat was from the line-art drawing of…
We answer the question few dare to even ask: Which spork reigns supreme?
A chuck box of the luxury nature
Take time for a better breakfast. Freshofthegrid.com shows us how.
Our friends at Freshoffthegrid.com show us their campfire riff on a Spanish classic.
How would we travel without it? Coffee is for many of us an integral part of life on the road.
Recently launched on Kickstarter, the latest product from Tiktaalik is purposefully designed for the overland culinarian.
Coen Wubbles explains why they went with a classic cooker over the more modern alternatives.
The hassle-free way to a hearty breakfast burrito in the field
When south of the border, grab a cold cerveza and indulge in a few of Baja’s legendary Tacos de pescado.
Overland Journal’s Editor-in-Chief Chris Collard shares his soon-to-be-world-famous breakfast delight.
An exciting new video series from Thad Robison and the team at Motiv Fishing. Their first episode pushes them deep into Mexico, including some incredible jungle terrain. This is a killer teaser – can’t wait for the entire episode.
Say you’re camping and just about to crack open a can of tomatoes for your stew when you realize — d’oh! — no can opener. If there are some rocks or, better yet, some concrete nearby, to scrape the top of the can on, you can get it open.
No can opener? No problem.
Delicious grilled fruit─It’s what’s for summer.
Pining for an original culinary experience? Bake your own bread over an open fire.
Things have changed quite a bit in the Overland world since…
The 2009 edition was held at the Yavapai Fairgrounds in Prescott Valley
There is still time to register for the last Overland Rally of the year being held in Hollister, California – where it all began one year ago.
When prime Rib-eye is on your menu, this barbecue is the right choice
This finger lickin’ treat will have your friends and family asking for s’more.