Chef Corso is head chef and founder of MONTyBOCA. A company and community focused on elevating our outdoor meals. He noticed that most camp food was a little lacking…either freeze-dried, heavily salted or out of a bag; and you can only eat granola bars, jerky and trail mix for so long. He knew there could be something better…He’s also a classically trained chef trained in Italy and California but he’s chosen to take his knife to a mountain ridge rather than a fancy fine dining restaurant. He believes that people should be able to eat well, even on the side of a mountain! MONTyBOCA is based in the Pacific Northwest but all recipes are trail-tested all over the country.

In todays podcast episode I chat with Pacific North West canyon experts Tiffanie Lin, Jake Huddleston and Ryan Ernst. We talk about their favorite canyons in the PNW and what it takes to do the first descents of them. They talk about what they have learned while exploring and the team work it takes to keep exploring harder to reach canyons. We cover their favorite gear they carry, canyon snacks and beverages as well as mushroom foraging in the PNW.

In the Podcast episode Dat Cottam and I chat about a fall in Englestead canyon zion national park and when he was evacuated by a helicopter from Nellis Air Force Base in Dothracki Canyon near Hilldale Ut.

Ira has been actively canyoning and canyoneering for over 15 years. He has participated in or led numerous first descents in the US in the San Gabriel's, the early days of Death Valley, the Pacific Northwest and Colorado as well as abroad. Through connections with the international canyoning rendezvous known as the RIC, he helped bring that event to Ouray in 2015. He recently authored a guide book titled Canyoning in the Colorado San Juan Mountains, which added 40 canyons to the previous Ouray guidebook.

Sometimes the most relaxing place to travel is nowhere at all.