Issue no. 3
By Kyle Hentschel
Everyone knows the best camp meal is a quesadilla grilled on hot rocks by the fire and wrapped bun-style around a roasted sausage then finished off with some baked beans on top, right? Or is that just us? If you’re repulsed, don’t be quite yet. In the morning, when the pot of beans and sausage has frozen solid, we dig out our forks and continue the feast.
Like many other odd traditions, this one was born out of experimentation and lack of funds. It’s a cherished custom and essential delicacy during every outing. But, it’s not the cold beans or frozen sausage that keep us coming back, it’s the context. It’s that rock-solid association with good company in beautiful environments.
This is campfire communion with those hearty souls willing to bask in the glory of a quesadilla concoction. Those who won’t think twice about putting pepperoni in a peanut butter sandwich, who will use a pine tree branch as a sponge, the picnic table as a cutting board, and a spoon as a bottle opener. They’ll make do with the resources at hand and head straight into the wet forest to go #2. It’s the people who, no matter the conditions, will huddle around the fire until it’s down to the coals, high five you after a wipeout, and shout yells of joy when the terrain is simply perfect.
Companionship is at the core of the outdoor experience. It’s what makes climbing North America’s longest sport route, recovering from frozen fingers and forgotten gear, and starting a business at all possible. There’s no substitute for camaraderie.
As we evolve and navigate new experiences, more iterations of the bean-sausage quesadilla will surface, adding to the ever-expanding storage bank of trips, conversations, and relationships that shape who we are. It is these authentic bonds that endure every obstacle.
Enjoy the third issue of O2 Magazine, and remember these wise words from our sage art director Jose Contreras, “Mess with one bean, you mess with the whole burrito.”
Story & Photos by Joe Riedl
I lay there quietly for what must have been two hours. Every part of me ached from the frigid snow that seeped through the two layers of tarp underneath our tent. While my friends Jack and Grant slept soundly just inches away, I was waiting for the light to crest over the horizon and breach the pitch blackness. I hoped it would be worth it.
Words & Photos by Lincoln James
The competing sounds of drunken karaoke and the heavy bass of today’s hottest dubstep beats float through the thin nylon walls of my tent. Call me a party pooper but I’m supposed to wake up in an hour to conquer North America’s longest sport climb. Yes, I’m waking up at 3:30 on vacation. This is my idea of fun.
Words by Cameron Kokes & Photos by Will Saunders
For three innovators in Oregon’s local food community, this routine dictates life’s ebb and flow.
Words by Claire Holley & Photos by Will Saunders
David Laney slows his run to a jog and stops to re-tie his Nikes. “There are hundreds of miles of beautiful trails in Ashland and throughout Southern Oregon,” he says, looking around. It is, perhaps, the perfect environment for Laney and his training partner Ryan Ghelfi. They run about 16 miles a day.