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A breed apart

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Friday, June 15, 2012 11:48 PM
Michael Anderson chops vegetables for his Wilderness Ranger Cookoff dish Wednesday, June, 6, at Mesa Verde.
Lacy Wilson rolls sushi for the Wilderness Ranger Cook-off competition Wednesday, June, 6, at Mesa Verde. Wilderness rangers demonstrated their cooking skills they use when they go backpacking.
Steve Chesterton fires up his backpacking burner to begin cooking for the Wilderness Ranger Cookoff at Mesa Verde National Park Wednesday, June 6.

When Congress passed the Wilderness Act in September of 1964, laying the groundwork to “secure for the American people of present and future generations the benefits of an enduring resource of wilderness,” a job description of sorts was also created. Lands of such a unique nature would need stewards of a unique character to guard the legacy of wild places.

And wilderness rangers were born.

Tasked with monitoring and managing the wilderness areas created by Congress, wilderness rangers spend much of their time deep in the isolated and untamed lands across the country. For 10-day stretches, the rangers travel into the backcountry, carrying everything they need and relying on a unique set of skills to survive and stay productive in the wilderness.

One June 5, 65 neophyte wilderness rangers gathered at Mesa Verde National Park for the annual Rocky Mountain and Southwest Region Wilderness Ranger Academy. A six-day academy designed to arm rangers with the distinctive skills necessary for wilderness management, the event focused on past, present and future stewardship of wild lands.

“We come together at these academies to provide (the rangers) with the skills they need to do their jobs for the summer,” said Ralph Swain, wilderness program manager for the Rocky Mountain region. “Their jobs are different because the lands on which they work are different.”

The annual academy is an interagency partnership with the U.S. Forest Service, Bureau of Land Management, National Park Service and U.S. Fish and Wildlife.

Wilderness rangers, like visitors to wild lands, are bound by the constraints of the Wilderness Act, which defines wilderness as “an area where the earth and its community of life are untrammeled by man, where man himself is a visitor who does not remain.”

As a result, wilderness rangers must learn how to do their job without the motorized and mechanized conveniences offered to rangers on other public lands.

“These people have to have backcountry skills that other rangers don’t have to rely on,” Swain said. “Knots and weeds and crosscut saw skills and skills for public contacts, they need all these things and we have to give them the skills to be safe and professional.”

A combination of classroom and field work, the academy sent rangers through a series of discussions on the value of wilderness, the legal backing of wilderness, wildlife conflicts and numerous interactions with agencies and nonprofit organizations intent on protecting wilderness areas.

Through it all was the common thread of trust in and respect for the distinctive character of the rangers who walk into wild places alone and unafraid.

“It is a calling these people have and a passion and commitment to taking care of public lands,” Swain said.

The rangers themselves all share similar reasons for pursuing a career in the wilderness, whether it be seeking isolation, a desire to protect wild lands, or an urge to push beyond limitations.

“To a lot of people in the world, we’re insane,” said Bill Dickson, a wilderness ranger with the Columbine Ranger District, based in Bayfield. “We carry 60 pounds on our backs rather than hopping on (all-terrain vehicles).

“We’re the kind of people who appreciate traditional skills. The wild crowd is different.”

Steve Chesterton, a wilderness manager with the Arapahoe National Forest near Boulder, said his love for public wild spaces developed from a hobby and now is a full-blown passion.

“I like the idea of being basically a trustee for these great natural landscapes on public lands,” Chesterton said. “It is our job to preserve them in accordance with the Wilderness Act, and it is quite a calling.”

All those who work in the backcountry agree the wild places of America allow people an opportunity to escape from the modern world and to seek, in their own way, the tranquility of the wild.

“The wilderness is not there for our convenience” said Ros Wu, with the Pagosa Ranger District. “People go to the wilderness to seek the divine.”

“As you leave the front country, something is being shed away,” said Brian White, a member of the San Juan National Forest recreation staff. “The trappings of the modern world are gone and you are faced with self reliance and challenge and risk. Henry David Thoreau said it best, ‘In wildness is the preservation of the world.’”



Reach Kimberly Benedict at kimberlyb@cortezjournal.com.

Backcountry cuisine:
the ultimate takeout

Among the other challenges faced by wilderness rangers working deep in the backcountry of America’s wild lands is the complication of creating meals that will satisfy both sophisticated palates and bodies craving energy.
This is no job for ramen noodles and pre-packaged pepperoni.
The demands of the profession, and the sheer amount of time spent in the backcountry have, by necessity, created outstanding cooks of many wilderness rangers, men and women capable of whipping up a five-star meal with just a few ingredients, one pot and a backpacking stove. These culinary skills were highlighted during the Wilderness Ranger Academy at Mesa Verde National Park.
In order to provide a little rest and relaxation for the rangers attending the academy, a backcountry cook-off was held on Wednesday, June 6, to test the skills of the rangers and provide inspiration for others.
The cooks who participated in the contest had to follow a few basic ground rules. All meals must be made in one pot, with ingredients that can be carried into the backcountry. The resulting creations were extraordinary.
Lacy Wilson, a wilderness ranger in the Carson National Forest near Taos, N.M., pulled out her stove and began cooking rice, while laying out the ingredients for sushi rolls. Wilson’s meal was far from the standard backcountry fare.
Wilson said when cooking on the job, she looks for meals that are simple and nutritious.
“I make meals that are quick, one dish and anything I can get that’s veggie and flavorful,” Wilson said.
Anna Zajicek, a ranger in the Weminuche Wilderness, created a couscous dish with apple cider, peanut butter, apple butter and cranberries. She named her creation “Cranberry Delight,” and said it would work for breakfast or dessert.
Zajicek said her backcountry cooking skills have been aided by the strategic use of spices in her meals.
“Once I learned how to cook with spices, that was all I needed,” Zajicek said.
Despite the seeming complexity of her dish for the competition, Zajicek said she has just one simple rule for food in the backcountry.
“Just bring chocolate,” she said, laughing.
Among other dishes entered in the contest were a sausage and spaghetti meal, with the spaghetti actually threaded through the slices of sausage; Stormtroopper Spooze, a pasta-based dish with mashed potatoes, cheese, hot sauce and red pepper; Potato Surprise; and Landlocked Gumbo.
Steve Chesterton, a wilderness manager for the Arapaho National Forest, near Boulder, Colo., created Stormtrooper Spooze and said the meal is constantly evolving.
“It is really just a combination of what remains at the end of a trip,” Chesterton said. “You just throw it all together.”
While the cooking competition seemed to be lighthearted fun, it was also the beginning stages of research for Wilderness Ranger Cookbook II, the sequel to the first book, published in 1990.
The original cookbook was the brainchild of Ralph Swain, wilderness project manager for the Rocky Mountain Region, who said the cookbook has provided a place to highlight the creative and delicious recipes crafted by rangers.
“We want to update the cookbook for the 50th anniversary of the Wilderness Act, in 2014,” Swain said. “The recipes blow me away. They are nutritious and delicious, and we can share them with other people.”
The winners of the backcountry cookoff were Landlocked Gumbo, created by Triston Richardson, San Juan National Forest; Cranberry Delight, created by Ana Zajicek, Weminuche Wilderness; and Potato Surprise, created by Chris Smith, Routt National Forest.
The Wilderness Ranger Cookbook is available for sale at the Dolores Public Lands Office, 29211 Colorado Highway 184, Dolores.

Reach Kimberly Benedict at kimberlyb@cortezjournal.com.

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