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A Backpacker’s Cache


Aaron Zagrodnick

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Aaron Zagrodnick

Grandma Magnanti was an amazing cook. The stereotype of Italian American Sunday dinners that lasted for hours was a reality during my childhood. A multi-course meal that started at noon and ended at about four was common. And the food itself? Often a modern “foodies” delight with now-gourmet dishes such as stuffed artichokes, dark and savory greens sautéed with olive oil and garlic, fried zucchini flowers, and a simple but packed-with-flavor macaroni course such as ziti (to name just a few dishes)…

Getting the food bag ready for your next trip slowing you down? Paul Magnanti shares his tips for items to have on hand to simplify the process and make your meals something you’ll look forward to as well – Take a look below in Issue 22:

A Backpacker’s Cache

Backpacking Food - Solutions to Have on Hand

Issue 22 Page 1

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