Dedicated runner J Solle likes to be expressive with their clothing, whether in daily fashion or when running the streets and parks of New York City. Yet, until recently, the 29-year-old program manager struggled to find technical apparel that fit the bill. As a nonbinary athlete, Solle had two options for running clothes: men’s or women’s. The choices left them feeling “trapped in a box that didn’t feel right.” About a year ago, however, they learned of an athletic brand that’s removed gender labeling from its line. Today, you’ll often find Solle sporting a crop top from ..read more

There are so many ways to enjoy time outside. This is one of many unique stories we’re sharing as part of our effort to highlight the Limitless Sides to Outside. Mark Toguchi grew up in Alaska. Every weekend in the summer, he and his extended family, including aunts, uncles and cousins, would go camping and fishing for salmon. They’d spread out in several tents and RVs along the river. “We could just camp out right on the side of the river and set up our tents and the fire pits and so during the day we would be fishing just right off the campsite,” he says. His wife, Rowena, didn’t ..read more

This spring, REI Co-op and West Elm are partnering on a first-ever co-curated collection of on-the-go outdoor pieces to help people feel more at home outside, from the campsite to your own backyard. As part of our partnership, we’re publishing a series of guest posts from our friends at West Elm. Here, they share three super tasty and totally doable picnic recipes that you can make ahead of time and assemble in the sunshine.  There’s no better way than to get a little taste of spring than with a picnic. Although your local park may ..read more

I’ll always remember the first meal I made outside. It was pancakes out of a box and I was 8. I whisked eggs and milk into the mix, my mom lit the camp stove, and I carefully poured batter onto the skillet, trying my hardest not to touch the round puddles of flour and eggs until I saw bubbles pop up in the center. It was the most impatient I can remember being as a kid, waiting with anticipation for the moment I got to slide my crooked spatula under each cake, flip them over and watch them sizzle once more.   We were on our annual family camping trip with dozens of aunts, uncles and ..read more

I first tasted mango sticky rice while traveling in Southern Thailand on a climbing trip. One day, as I perused the market in Phi Phi Don, an island in the region, I came across a woman at a food stall selling vibrant sliced mango served atop sticky rice. The fruit and grains were wrapped in a banana leaf for easy eating. I purchased one and took a bite. The floral notes of the mango along with its acidity complemented the sweetness of the coconut cream. The rice granules created a perfect mouthfeel. It was delicious. Though it originated in Thailand, this dish is a popular dessert throughout ..read more

There’s something simple, satisfying and familiar about eating a granola bar on the trail. Lucky for us, it’s easy to make this classic snack from scratch. A favorite version of mine are these peanut butter and jelly granola bars, which I’ve made healthier by adding nutrient-rich ingredients and lowering the sugar content (this helps keep your energy levels stable).  For this bar, I took flavor inspiration from the peanut butter and jelly sandwich, using Valencia peanut butter and sugar-free raspberry preserves. I prefer using Valencia peanut butter because the nuts h ..read more

Endurance activities require the right kind of fuel, and these waffles hit high marks for providing just that. Made with oats and sweet potatoes, they’re a particularly great breakfast choice ahead of an intense workout. That’s because sweet potatoes and oats are slow-burning carbohydrates that provide your body with the lasting energy you need for longer adventures.  The sweet potato also adds body to the waffle as well as natural vitamin C, potassium, calcium and antioxidants. Buttermilk provides fermentation benefits, and the oat flour is gluten-free and fiber-rich. The best ..read more

There are two big benefits of eating raw food. First, the meal is typically richer in vitamins, minerals, antioxidants and phytonutrients than a cooked one because cooking can break these down. And two, the prep time is minimal (because again, no cooking). A favorite raw option of mine: this cauliflower salad. Cauliflower is a delicious vegetable to eat uncooked. It has a pleasant, meaty texture and subtle sweetness. It’s also easy to make ahead and pack for a car-camping weekend, because the hearty cauliflower will stand up to the vinaigrette and remain toothsome and ..read more