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 Sierra Krebsbach

Position:Brand and Communications Director


Where:Boundary Waters Canoe Area, Minnesota

Best time: Summer or Fall

Brief Summary:The Boundary Waters Canoe Area (BWCA) is located in northern Minnesota and runs approximately 150 miles along the Minnesota, Canada border. The BWCA is spectacularly beautiful and growing up in Minnesota, the BWCA holds a special place in my heart. Popular for canoeing, hiking, and fishing, the BWCA is home to amazing wildlife including: moose, black bears, wolves, bald eagles, beavers, loons, and more. One of my favorite memories in the BWCA is watching a pack of wolves cross Gunflint Lake on Christmas Day. Gunflint High Cliffs Trail leads to one of my favorite BWCA vistas overlooking Gunflint Lake. If you’re interested in a canoe trip, Friends of the Boundary Waters Wilderness offers some great route suggestions here:

Klymit Gear Recommendations: The new Klymit Day Bag is perfect for short day hikes in the BWCA. If you’re embarking on a multi-day canoe trip, I recommend packing a lightweight sleep system: Maxfield 2, Insulated Static V Lite, KSB 20, and Pillow X Large

Favorite piece of Klymit Gear:
Versa Luxe Blanket

Top features: The Versa Luxe Blanket is incredibly soft and the PERFECT GIFT for everyone. The blanket has hand pockets and a FOOTBOX! Perfect for sitting around the campfire or reading a book on the couch. You’ll never want a blanket without a footbox again. I’ve carried the Versa Luxe Blanket everywhere with me this past summer and fall. I cannot recommend it enough.


Recipe: Campfire Nachos

I’m a huge nachos fan and they taste even better made over a campfire. I like this recipe from Fresh Off The Grid. You can customize or make changes to this recipe as you see fit.

1 tablespoon neutral flavored oil
½ lb tortilla chips
1 (7.75 oz) can El Pato hot tomato sauce, or equivalent
1 cup shredded Mexican cheese blend
1 (14.5 oz) can black beans, drained
1 large avocado, cubed
4-5 green onions, sliced
handful of fresh cilantro, chopped
1 small lime, cut into wedges

Lightly oil the bottom of a large dutch oven, to prevent the nachos from sticking.
For the first layer, evenly spread ⅓ of the chips into the dutch oven, topped with ¼ can El Pato, ¼ can black beans, ¼ cup cheese, and a handful of avocado, green onions, and cilantro. Repeat for the second layer.
For the third and final layer, use the remaining ⅓ portion of chips, ½ can El Pato, ½ can black beans, ½ cup cheese, and the remaining avocado, onion, and cilantro.
Cover the dutch oven and place on a metal grill over your campfire for about 10 minutes, until the cheese has melted. Serve with the lime wedges.

You can check out the full recipe and instruction by Fresh Off The Grid here.