Bitser
Senior Cook
I live about 35 miles from where I was born, in southeast Wyoming, in a river valley in the Medicine Bow Range at 7800 ft. Before coming back, I spent time in in Utah, California, and New Zealand.
I started cooking a long time ago, as a campjack for a ranch, spending a few months in the mountains with packhorses and a herd of sheep. Sourdough was our staff of life. I also learned to butcher and cut meat, and how to cook over an open fire.
These days, I have a year-round greenhouse and summer outdoor garden, in a severe climate: cold winters, summers dry and windy, frosts both late and early. I love to cook what we grow. And ripe tomatoes for Christmas.
I started cooking a long time ago, as a campjack for a ranch, spending a few months in the mountains with packhorses and a herd of sheep. Sourdough was our staff of life. I also learned to butcher and cut meat, and how to cook over an open fire.
These days, I have a year-round greenhouse and summer outdoor garden, in a severe climate: cold winters, summers dry and windy, frosts both late and early. I love to cook what we grow. And ripe tomatoes for Christmas.
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