Utah State Parks – A special field trip to Utah's majestic red rock country by students from Brown University's Department of Earth, Environmental and Planetary Sciences during their spring break blossomed into an unexpected culinary adventure, fostering camaraderie amidst the challenges. Led by two resourceful undergraduates, the expedition not only offered breathtaking natural scenery but also presented the intriguing task of feeding 25 people in a limited environment.

Equipped with just two camping stoves, a few pots, and a trusty cast-iron skillet, the participants embarked on a creative culinary journey, navigating various dietary restrictions along the way. Driven by a quest for flavor, one student discreetly packed monosodium glutamate (MSG), the umami compound naturally found in savory snacks like Parmesan cheese and Doritos, hoping to enhance their dishes.

Each morning at 6 AM, the students began their day with simple fare: cereal, bagels, oatmeal, and fruit, accompanied by hot water for tea and instant coffee. Lunch was often a no-frills affair, consisting mainly of sandwiches enjoyed from the back of a truck or atop a scenic hiking overlook. While the daytime meals were straightforward, the group aimed to make their dinners something special.

On their first evening in Zion National Park, anticipation was high as the students prepared a tofu stir-fry with tofu, mushrooms, bok choy, and carrots, seasoned with soy sauce, ginger, sesame oil, honey, and the surreptitiously added MSG. However, cooking in large quantities proved tricky. The vegetables released too much water, and the portion seemed insufficient. To compensate, they generously provided chopped peanuts and two bottles of chili oil for everyone to customize their plates.

The second night brought a minor setback in Bryce Canyon National Park when the tomato sauce in a pot slightly burned, imparting a peculiar aroma. A sprinkle of Parmesan cheese was offered as a remedy, but under the towering hoodoos and the inky night sky, no one seemed to mind too much.

By the third day, the students began to find their culinary rhythm. Amidst the vibrant landscapes of Kodachrome Basin State Park, three talented underclassmen took the lead, whipping up a hearty ramen based on miso soup, enriched with a variety of vegetables and noodles. That night, under a blanket of stars, the satiated students lay on smooth rocks, sharing the celestial view and creating unforgettable memories.

On the fifth evening, in Canyonlands National Park, the challenge was to infuse deep flavor into chili while accommodating dietary restrictions that excluded onions and garlic. During a brief highway stop with internet access, a quick search yielded advice to use instant coffee, a few squares of dark chocolate, and, of course, MSG.

While the chili simmered, the students spontaneously began making grilled cheese sandwiches with leftover bread, cheese, and butter. The aroma of toasting bread, melting butter, and caramelizing cheddar mingled with the scent of the desert sunset and the surrounding red rock formations, creating a surreal harmony. Finally, as dinner was ready, the students settled into their spots, savoring the warm chili and easing the day's fatigue.

The last day of camping cuisine presented a culinary puzzle: how to utilize the remaining ingredients to feed 25 people without waste. At hand were zucchini, bread, Parmesan cheese, and canola oil. The students first crumbled the sourdough bread to make breadcrumbs, which they then mixed with Parmesan cheese and spices.

A simple batter was created with a bit of vegan mayonnaise and oat milk, and the zucchini slices were coated in the breadcrumb mixture before being shallow-fried. Meanwhile, the enthusiastic sophomore geophysics major, dubbed the "chief sauce officer," concocted a special dipping sauce using lime, paprika, vegan mayonnaise, and a splash of pickle juice for a tangy kick.

Their final night in Utah was spent in an Airbnb just outside Salt Lake City. Dinner was a simple and appropriate spread of Costco pizza and KFC chicken. Perhaps MSG was present in those commercially prepared foods, but no one needed to add it themselves anymore. The luxury of showering with warm water and enjoying apple pie without the worry of cramped camping stoves and washing dishes in the dark was a different kind of comfort than the dusty, weary camaraderie of the red Utah nights.

Through this journey, the Brown University students not only witnessed the beauty of nature but also forged lasting memories by overcoming unexpected culinary challenges. The sometimes-imperfect meals they created were imbued with the laughter and shared effort of their time together, proving to be a far more meaningful experience than any elaborate banquet.