Tag Archive for: the brief

A woman and man hiking at sunset.

Diversity, Equity, and Inclusion (DEI) is under attack.

As our country witnesses the attempted erasure of DEI efforts within the federal government and among corporations such as Amazon, Target, and Meta, the outdoor industry is holding steadfast in its efforts to provide representation and an inclusive space for all.

Rather than focus on those who have chosen erasure, we’re choosing to uplift and recognize outdoor brands that are excelling in their ongoing DEI initiatives. Read on to learn more about five leaders in the outdoor industry helping to elevate underrepresented and marginalized communities in their day-to-day work.

Patagonia

Similar to Keen, Patagonia’s core values clearly exemplify the work that all brands should strive for in today’s society: Justice. This core value states: Be just, equitable and antiracist as a company and in our community. We embrace the work necessary to create equity for historically marginalized people and reorder the priorities of an economic system that values short-term expansion over human well-being and thriving communities. We acknowledge painful histories, confront biases, change our policies and hold each other accountable. We aspire to be a company where people from all backgrounds, identities and experiences have the power to contribute and lead.”

Not only is this one of the strongest examples of a DEI core value that we’ve seen, but Patagonia took their mission one step further and developed the Online Allyship Commitment: “a tool for outdoor brands, organizations, and individuals to help manage ignorance, prejudice, racism and other forms of harmful commentary on social media channels.” 

This is how you lead by example — not by guarding your knowledge and strategies, but by sharing resources so that others can start doing the work to make the outdoors and social channels more inclusive and accepting of others.

A woman and man hiking at sunset.

Osprey celebrates diversity not only through their imagery, but through pack design and their partnership with a wide range of organizations as well. Photo Credit: Evan Kay

Osprey

Looking through Osprey’s website, social media channels, and advertising assets, it’s easy to see that they are serious about making sure that inclusivity and representation is at the forefront of their brand — and that their products reflect this principle as well. From designing their Extended Fit line that provides packs for bigger bodies to creating women-specific packs that include key features such as a shorter torso length and a curved hip belt, Osprey continues to push the boundaries of pack design for outdoor enthusiasts of all shapes and sizes.

Outside of inclusive product offerings and marketing strategy, Osprey also works closely to support a wide range of organizations that are dedicated to serving local and nationwide communities in promoting DEI in the outdoors. A few of these groups include Outdoors Empowered Network, The VentureOut Project, and Latino Outdoors.

Keen Footwear

A Catalyst Member member of the Outdoor Diversity Alliance (ODA), Keen Footwear is a leading example of putting people and their stories first to create a better world and take care of the planet. Their first core value is “Live Together” and states: “We believe we can go further and have more fun, together. That we are one human race, and winning that race means working together.”

One look at Keen’s blog reveals stories surrounding their work making shoes for adaptive kids, elevating a black fly fisherman’s voice and sharing his unique perspective as a minority in the sport, and donating money plus shoes to groups working to get more BIPOC and LGBTQ2S+ folks outside.

 

After researching many different brands and the strategies they employ to ensure DEI is at the forefront of what they do, our biggest takeaways include:

  1. Clearly establishing core values that underscore the brand’s support of DEI initiatives.
  2. Living those values by continuously working on an inclusive culture inside the company and beyond its walls.
  3. Providing a safe space for individuals and communities to be who they are and share their stories — then amplifying those stories.
  4. Partnering with and supporting the organizations who are on the frontlines of the DEI work.

Diversity, equity, and inclusion is bigger than the acronym it’s defined by. Despite the attempts of the current presidency to silence, corrupt, and erase this principle, there continues to be both a human case AND a business case for inclusion. And in many ways, the desire to whitewash DEI is galvanizing powerful advocates for marginalized communities in these uncertain times.

Although we only highlighted three brands within the outdoor industry this time around, we acknowledge that hundreds of other brands, organizations, and non-profits exist who value DEI and are implementing inclusive practices into their organizational strategies. We’ll continue to spotlight exemplary efforts happening within the outdoor industry and beyond.

 

Hot Take is a segment in our monthly newsletter The Brief where we raise awareness and create a space to have a dialogue around thought-provoking and, at times, controversial subjects. We created The Brief to provide you with simple, relevant, and useful information, where we’re dishing out scoops from the confluence of Marketing + Outdoor Industry + Environment.

SUBSCRIBE TODAY!

 

Cinnamon roll with cream cheese frosting.

When the temps drop and the snow starts to fall, the Bonfire crew’s secret to fueling for winter adventures lies in a tried & true family recipe or a surprise & delight hut trip dessert. From heartwarming comfort foods to perfectly chilled treats, these recipes will level up your next backcountry trip or post-powder day dinner.

Jump to Recipes:

A group of backcountry skiers and splitboarders returning to the McNamara Hut outside of Aspen, Colorado.

Make your next hut trip memorable by surprising the crew with a sweet treat they’ll never forget.

Hut Trip Ice Cream

“Best hut trip surprise ever! Especially if you stay out of view while mixing it up and serve it on night three.” – Erik, CEO

Serves: 8

Ingredients

  • 8 cups fresh snow
  • 14 ounces sweetened condensed milk
  • 1 teaspoon vanilla extract

Instructions

  1. Stir together vanilla, sweetened condensed milk and 8 cups of snow.
  2. If needed, add a little more snow until you get ice cream consistency.
  3. Top with your favorite toppings and eat right away or place in freezer until ready to eat!

Pro Tip: Bring chocolate chips to add or change up the flavored extract each time.

Source: Cooking with Carlee

Slow Cooker Buffalo Chicken Chili

“I’m a Buffalo gal (from the city) and love anything with buffalo sauce. This crock pot recipe is easy and so yummy. It’s great all winter long, for groups or just at home – leftovers are spectacular. We take it up to the mountains for after skiing in the condo on weekends—wonderful to come home to after a chilly ski day. And, it’s great for Super Bowl parties!” – Amy,  Account Director

Serves: 6

Ingredients

  • 1 1/2 pounds ground chicken
  • 1 onion, large
  • 1 cup celery stalks medium, sliced (about 2)
  • 1 cup carrots medium, chopped (about 2)
  • 28 ounces fire-roasted diced tomatoes, can
  • 15 ounces white beans can
  • 2 teaspoons chili powder
  • 2 teaspoons cumin
  • 1 cup chicken broth
  • 1/4 cup buffalo wing sauce
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper

Instructions

  1. In a large skillet, sauté onion until soft (about 5 minutes). Add the ground chicken, celery and carrots and cook until meat begins to brown (about 4-5 minutes).
  2. Remove the meat and vegetables from the pan and transfer into the slow cookers. Add tomatoes, beans, spices, salt and pepper.
  3. Pour in chicken broth and hot sauce and stir.
  4. Set slow cooker to low, cover and cook for 5-6 hours.

Pro Tips: Make it early and freeze in a gallon bag, and then take out a day before and put in the refrigerator to thaw before cooking.

Add a bit more buffalo sauce if you like it hot! Top with blue cheese crumbles and tortilla chips. Serve with celery sticks and blue cheese dressing on the side.

Source: SkinnyMs.

 

Chili Crisp Butternut Squash Dumplings in Ginger Soy Broth

“Because it’s freakin’ delicious” – Jeannie, Admin 

Serves: 6

Ingredients

For the Dumplings:

  • 4 cups cubed butternut squash
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon spicy/regular curry powder
  • 2 teaspoons honey
  • 2 green onions, chopped
  • black pepper
  • 25 round dumplings or wonton wrappers
  • 1/4 cup sesame seeds

For the Ginger Broth:

  • 2 tablespoons salted butter or olive oil
  • 3 1/2 medium shallots, sliced
  • 1 tablespoon chopped fresh ginger
  • 2 cloves garlic, chopped
  • 1/3 cup dry white wine
  • 4 cups low sodium chicken/ vegetable broth
  • 1/3 cup tamari/ soy sauce
  • 1 cinnamon stick (or use 1/4 teaspoon ground cinnamon)
  • chili crisp sauce, for serving

Instructions

  1. Preheat the oven to 425° F. On a baking sheet, toss together the butternut squash, olive oil, and curry powder. Bake for 25-30 minutes, or until tender.
  2. Add the squash, green onions, honey, and a pinch of pepper to a bowl. Mash together with a fork.
  3. To assemble, spoon 1 tablespoon of filling onto each wrapper. Brush water around the edges of the wrapper. Fold the edges of the wrapper up and around the filling and pinch in the center to seal. Repeat with the remaining wrappers.
  4. Place the sesame seeds in a shallow bowl. Brush the bottoms of the dumplings with water and then dredge them in the sesame seeds.
  5. To make the broth. Melt together the butter and shallots in a large skillet over medium-high heat. Cook until softened, about 5 minutes. Add the wine, cooking until the wine cooks into the shallots, another 5 to 10 minutes, or until the shallots have caramelized. Add ginger and garlic and cook 1 minute. Add the broth, soy sauce, and cinnamon. Simmer over low heat.
  6. Heat a few tablespoons of oil in a large skillet set over medium heat. Add the dumplings and cook until the bottoms are golden brown, 2-3 minutes. Carefully pour 1/4 cup of water into the skillet. Immediately cover. Turn the heat to medium-low and let the dumplings steam for 4-5 minutes. Remove the dumplings from the skillet to a plate.
  7. Arrange the dumplings in shallow bowls. Ladle the steaming broth over top. Top with chili crisp sauce and green onions. Enjoy!

Source: Half-Baked Harvest

 

Cinnamon roll with cream cheese frosting.

Treat your loved ones to cinnamon rolls the morning before a powder day.

Overnight Cinnamon Rolls from Scratch

“I love to bake, but baking can often be time consuming and frustrating—shockingly, these are neither. I promise you, even though they sound complicated and yes, they do need time to rise, they’re incredibly easy to make, especially if you have a stand mixer. The hardest part is doing the dishes.” -Leah, Account Manager

Serves: 9

Ingredients

For the dough:

  • 3/4 cup warm milk (whole milk or 2%, or milk alternate of choice) (110 degrees F)
  • 2 1/4 tsp quick rise or active yeast (= 1x 1/4-ounce package yeast)
  • 1/4 cup granulated sugar
  • 1 egg plus 1 egg yolk, at room temperature
  • 1/4 cup butter, melted
  • 3 cups bread flour, plus more for dusting
  • 3/4 tsp salt

For the filling:

  • 2/3 cup brown sugar
  • 1 1/2 TBSP ground cinnamon
  • 1/4 cup butter, softened

For the cream cheese frosting:

  • 4 oz cream cheese, softened
  • 3 TBSP butter, softened
  • 3/4 cup powdered sugar
  • 1/2 tsp vanilla extract

Instructions

**This recipe is for overnight cinnamon rolls, and therefore, you will want to start this recipe around dinnertime or later in the evening.

  1. Warm the milk to around 110 degrees F by placing it in a microwave-safe bowl and microwaving it for 40-45 seconds. Transfer to the bowl of a stand mixer (or large mixing bowl, if you don’t have a mixer) and sprinkle yeast on top. Add in 1/4 cup white sugar, egg, egg yolk and 1/4 cup melted butter. Stir until well combined. Next stir in flour and salt with a wooden spoon until a shaggy dough begins to form.
  2. Use a dough hook on the stand mixer and set to knead at medium speed for 8 minutes. Dough should form into a ball and be slightly sticky. If it’s TOO sticky (it’s sticking to the bottom of the mixer) add in more bread flour 1 tablespoon at a time. You can also knead the dough by hand for 8-10 minutes.
  3. Transfer dough to oiled bowl and cover. Place in a warm spot to rise for 60-90 minutes, or until the dough has doubled in size.
  4. Once it’s done rising, plop the dough on a floured surface and roll it out into a 14×9 inch rectangle. Spread 1/4 cup of room temperature butter over the surface of the dough.
  5. Mix 2/3 cup brown sugar with 1.5 tablespoons cinnamon in a small bowl. Sprinkle over the buttered dough and use your hands to rub the mixture into the butter (I will admit, this is my least favorite step. I’ve tried mixing the butter and sugar first, then spreading, and sadly it just doesn’t work).
  6. Starting at one 9-inch end, tightly roll the dough into a log and place the seam side down. Cut off the ends (where there is no sugar), then, using floss or a serrated knife, cut the dough into 1-1.5 inch thick discs. Place in a greased or parchment lined pan (9×9 square pan works best) and cover. Pop that pan in the fridge and let it sleep overnight.
  7. In the morning, pull the pan of rolls out of the fridge about 30 minutes before you want to bake them, then bake at 350 degrees for 20-25 minutes or until slightly golden brown on top.
  8. Frosting! Combine cream cheese, butter, powdered sugar and vanilla extract. Beat until smooth and fluffy. Spread over cinnamon rolls and serve immediately. Enjoy!

Pro Tips: Use room temperature butter for the filling, otherwise it all leaks out when you put them in the pan.

If you’re extra ambitious and want to do everything in the morning, you sure can! After you put the rolls in the baking pan (step 6), simply cover the pan and let it rise at room temperature for another 30-45 minutes, or until slightly puffy. Bake at 350 degrees for 20-25 minutes or until slightly golden brown on top. Note that you’ll need about 3-3.5 hours from start to finish if you choose this method.

Source: Leah’s Family Recipe

 

Chicken Parmesan Meatball

“This is a family favorite. My kids gobble these up and claim it is my best recipe. Easy to prep ahead, freeze and serve on a busy weeknight.” – Diana, Media Director

Serves: 4

Ingredients

  • 1 pound ground chicken
  • 1/2 cup grated parmesan
  • 1/3 cup panko breadcrumbs
  • 1 egg
  • 3/4 teaspoon salt
  • 3/4 teaspoon freshly cracked black pepper
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried parsley
  • 1/2 teaspoon red pepper flakes
  • 1/2 cups flour
  • bocconcini mozzarella balls
  • 1/2 cup olive oil
  • 1 jar marinara sauce
  • handful of basil leaves, torn

Instructions

  1. In a large mixing bowl, combine the chicken, parmesan, breadcrumbs, egg, salt, pepper, oregano, parsley and red pepper flakes. Carefully combine everything with your hands until the ingredients are evenly mixed.
  2. Form the ground chicken mixture into small meatballs, each the size of a golf ball.
  3. Insert a small bocconcini ball in the center of each meatball, taking care to reform the meatball around the cheese once it’s been inserted. The mozzarella should be completely hidden from sight.
  4. Dredge each meatball in the flour to lightly coat it and gently tap off any excess flour.
  5. Preheat the oven to 350 degrees F.
  6. Heat the olive oil in a large heavy bottom skillet over medium high heat. Once the oil is hot, add half of the meatballs and sauté for a 3-4 minutes, turning every so often to brown the outside.
  7. Once the meatballs are browned, remove them from the oil and repeat the process with the remaining meatballs.
  8. Once all meatballs are browned, add the tomato sauce to the skillet and place the browned meatballs on top of the sauce.
  9. Transfer the skillet, meatballs and all, into the oven and let the meatballs continue to bake for 15-20 minutes until cooked through.
  10. Remove the skillet from the oven and dusting with salt, pepper, freshly chopped basil and extra bocconcini if desired. Serve immediately.

Pro Tips: Skip browning the meatballs first before baking. This makes the recipe a lot easier/quicker and removes flour and extra oil from the recipe. I just make all the balls and bake in the oven for 30 minutes at 375 on a parchment lined sheet pan. Rolling the balls is easier if you put some oil on your hands first.

I prefer Pearl Mozzarella balls as they’re smaller and you can put two into each ball vs. the larger mozzarella balls.

Serve this with a jar of Rao’s Marinara over spaghetti or linguini, topped with extra shredded parmesan. Also delicious on a hoagie roll with some melted sliced mozzarella on the bun as a meatball sub. Enjoy!

Source: What’s Gaby Cooking

 

Tom Kha Gai

“The beeeeeeesttt soup to warm you up, especially if you make it a lil spicy.” – Mark, Sr. Paid Media Specialist

Serves: 4

Ingredients

  • 2 cups chicken stock, unsalted, preferably homemade
  • 1 1/2 cups coconut milk
  • 1 teaspoon kosher salt
  • 1lb chicken thigh. boneless skinless; cut into bite-sized pieces
  • 1 stalk lemongrass, bottom half only; smashed and cut into 2-inch pieces
  • 12 thin slices galangal (very important!)
  • 5 makrut lime leaves, roughly torn into big chunks, center stems removed
  • 3-4 Thai chiles, bruised or cut into large pieces
  • 2 tablespoons fish sauce
  • 1 teaspoon finely chopped palm sugar, or granulated sugar
  • 5.5 ounces oyster mushrooms
  • 2 1/2 tablespoon lime juice
  • chopped green onion and/or cilantro, for garnish
  • jasmine rice, for serving

Instructions

  1. Bring chicken stock to a boil, then add salt and chicken. Let simmer gently for 15-20 minutes or until chicken is fork tender.
  2. Add coconut milk, lemongrass, galangal, makrut lime leaves, chilies, about half of the fish sauce, and sugar. Simmer for 5 minutes to infuse.
  3. Add the mushrooms, bring back to a simmer, and cook for 1-2 minutes or until cooked through.
  4. Taste and add more fish sauce as needed. Turn off the heat and add 2 tablespoon of the lime juice, then taste and add more as needed. Top with green onions and/or cilantro.
  5. Serve with jasmine rice as part of a larger Thai meal, or you can put rice in the soup and enjoy on its own. (Note: the herbs are for infusion only and are not meant to be eaten. Either remove them before serving or inform your guests.)

Pro Tip: Never stop stirring, coconut milk can curdle super quickly.

Source: Hot Thai Kitchen

 

Bowl of green chile stew with corn tortillas.

Southwest comfort food at its finest.

Green Chile Stew

“A hearty bowl of savory and spicy goodness that teleports me back to my childhood home in New Mexico.” – Ti, Marketing Manager

Serves: 4

Ingredients

  • 1-2 pounds pork stew meat or pork shoulder cut into ½ inch pieces
  • 1/4 cup all-purpose flour or cornstarch
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon garlic powder
  • 1 tablespoon olive oil
  • 1/2 yellow onion, chopped into 1/2 inch pieces
  • 3 large cloves garlic, minced
  • 7 ounces chopped Hatch green chile (about 3/4 cup)
  • 28 ounces green chile enchilada sauce (about 3 1/2 cups)
  • 3 cups chicken stock
  • 1/2 teaspoon kosher salt
  • 4 cups diced potatoes (about 2 large potatoes)

Instructions

  1. Bring chicken stock to a boil, then add salt and chicken. Let simmer gently for 15-20 minutes or until chicken is fork tender.
  2. Add coconut milk, lemongrass, galangal, makrut lime leaves, chilies, about half of the fish sauce, and sugar. Simmer for 5 minutes to infuse.
  3. Add the mushrooms, bring back to a simmer, and cook for 1-2 minutes or until cooked through.
  4. Taste and add more fish sauce as needed. Turn off the heat and add 2 tablespoon of the lime juice, then taste and add more as needed. Top with green onions and/or cilantro.
  5. Serve with jasmine rice as part of a larger Thai meal, or you can put rice in the soup and enjoy on its own. (Note: the herbs are for infusion only and are not meant to be eaten. Either remove them before serving or inform your guests.)

Pro Tips: Use New Mexico Hatch green chile for authentic Southwest flavor. Top with shredded cheese and serve with fresh tortillas.

Source: Barefeet in the Kitchen

 

Sweet Potato Kale Salad with Creamy Honey Mustard Dressing

“Forget your crunchy caesar. winter is for warm, cozy salads! Sweet potatoes are my all-time favorite vegetable, so I’m always on the lookout to include them.” – Julie, Account Manager

Serves: 4

Ingredients

  • 2 sweet potatoes, cut into match sticks
  • 1 can chickpeas, drained and patted dry
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons sesame seeds
  • 1-2 teaspoons chipotle chili powder
  • 2 teaspoons smoked paprika
  • 1 teaspoon onion powder
  • 1 teaspoon cumin
  • kosher salt and black pepper
  • 5-6 cups shredded kale
  • 1 cup mixed herbs: basil, dill, parsley
  • 2 Persian cucumbers, chopped
  • 1 avocado, sliced
  • 3/4 cup crumbled feta cheese

Honey Mustard Dressing:

  • 1/3 cup extra virgin olive oil
  • 2 tablespoons dijon mustard
  • 1 tablespoon stone ground mustard
  • 3 tablespoons honey
  • 2 tablespoons tahini
  • 2 tablespoons lemon juice
  • 2 tablespoons champagne or apple cider vinegar

Instructions

  1. Preheat oven to 425° F.
  2. On a baking sheet, combine the sweet potatoes, chickpeas, olive oil, sesame seeds, chili powder, paprika, onion powded, cumin, salt, and pepper. Toss well to coat. Bake 20 minutes, toss everything, then bake another 20 minutes, until the chickpeas are crisp and the sweet potatoes tender.
  3. Meanwhile, in a salad bowl, combine the kale, herbs, and cucumbers.
  4. To make the dressing. Combine all ingredients in a glass jar, whisking until smooth. Taste and season with salt and pepper. Drizzle a few tablespoons over the kale and massage the dressing into the greens.
  5. Toss the roasted sweet potatoes and chickpeas in with the salad. Add more dressing and toss to combine. Top the salad with avocado and feta. Enjoy!

Source: Half-Baked Harvest

 

From the Inside is a segment in our monthly newsletter — The Briefwhere we highlight our adventurous, fun, and dynamic team. We created The Brief to provide you with simple, relevant, and useful information, where we’re dishing out scoops from the confluence of Marketing + Outdoor Industry + Environment.

SUBSCRIBE TODAY!