Smithsonian - Perishable Pundit

I44cutDUTCH OVENONE-POT MEALThomas M. Collins of North Ogden,Utah, retired Forest Service employeeIngredients1 Vi to 2 pounds of small to mediumred potatoes, washed and unpeeled]2 medium heads of cabbage,in wedges3 onions, quartered8 ears of sweet corn on the cob,cleaned and broken in half2 pounds of smoked kielbasa or othersmoked ring sausage, cut into quarters1 quart waterPlace the potatoes on the bottom ofa 12-inch Dutch oven and layer asfollows: cabbage, onion, corn, andsausage. Add water and cover tightly tokeep in moisture. Cook for about onehour, with 10 to 12 charcoal briquetteson the bottom, replacing charcoal asneeded. The smoky juice from thesausage drips down through the otherfood and gives it a good flavor. Servefrom the Dutch oven, or transfer someof the top layers to other containersfor easier access to the potatoes on thebottom. Season to taste. Serves 6 to 8.Rock climbing, hiking, and rappelling are just a few methodsfor bringing people closer to nature in the national forestsPROMOTING RECREATIONRecreation takes many tonus. In communities around thenation, families can join in Forest Service programs thatteach them not only how to fish, but also how to protectfish habitats, protect water quality, operate a boat safely,and practice the principles of catch and release. Enthusiastscan go hiking, biking, bird watching, horseback riding,hunting, skiing, sledding, ice skating, snow shoeing, snowboarding,rock climbing, canoeing, surfing, diving, swimming,or camping— to name a tew. The Forest Servicemaintains trails that range from short nature hikes forphotographers to rugged backcountry trails for backpackers.Thomas Collins explains: Igot this recipeMan\rtrailsare accessible to people with disabilities.from a horse packer in Montana. It isprobably derived from the old cream-candinners that were used by early settlersinNew England and the Midwest whenfeeding large numbers of workers atgrain-threshing bees and other workparties. The food was layered in severalfive-gallon cream cans With the lids on,they were put on the coals of a woodfire to cook. When serving, the food wasgenerally separated. The cook took themeat out (different kinds of smoked meatcould be used), cut it up, and served it soeveryone received some meat. This onepotmeal was a natural for Dutch ovens.Reprinted with permission from CampCooking. WO Years by the NationalMuseum of Forest Service History.Main' people have long recognized the need toleave parts of America undisturbed by humans. The firstwilderness areas in the United States were establishedby the Forest Service in 1920; since then, close to 100million acres of wilderness have been added to the system.The United States has far more acres of wilderness setaside than any other country in the world, and in 2004celebrated the 40th anniversary of the Wilderness Act.In wilderness areas, visitors are united to come, butnot to remain. Programs such as Leave No Trace teachwilderness visitors to pack out their trash, use lightweightstoves instead of making fires, stay on designated trails,control horses, and leave cultural and historical sites alone.1 he forest Service has a cadre of employees whose jobisto talk about the value ot forests, wildlands, and nature.Interpretive naturalists and backcountry rangers are foundSMITHSONIAN FOLKLIFE FESTIVAL