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Andy Kirkpatrick discusses alpine style cooking in the modern age: "as climbers in the 21st Century we really have no excuse to run out of steam!"
Since I first wrote about alpine food in the 90's, many things have changed, both the stoves we use and the food we cook on it, with the range of off the shelf quick cook food you can buy at supermarkets exploding, as well as the quality of freeze dried food. And so I thought I would revisit the topic of alpine food again, after all it's one of the most important aspects of alpine climbing.
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