Rice, beans, corn, cheese, garlic, onions, spices... you can bring along a tortilla but it’s also proper fare when eaten buck naked. This is a Project F.A.R.M. (First-class American Rural Made) product. Read more.
Thick, rich rice and beans covered with cheese, just like your favorite Mexican restaurant’s side dish, served up with a generous portion of scenery and fresh air. This is a Project F.A.R.M. (First-class American Rural Made) product. Read more.
Rice, beans, corn, cheese, garlic, onions, spices ... you can bring along a tortilla but it’s also proper fare when eaten buck naked. This is a Project F.A.R.M. (First-class American Rural Made) product. Read more.
Rice and lentils, zipped up with cheese and a tangy curry, will recharge your batteries and get you back on the trail in no time at all. This is a Project F.A.R.M. (First-class American Rural Made) product. Read more.
A colorful mélange of spanish rice, corn, peppers and cilantro, thrown together with a generous measure of sharp cheddar, makes for one lively dish. This is a Project F.A.R.M. (First-class American Rural Made) product. Read more.
A vegetarian version of the Creole-style red stew—rice, tomatoes, peppers and a little cheese cooked up in your pouch. This is a Project F.A.R.M. (First-class American Rural Made) product. Read more.
A little sweet (currants), a little spice (East Indian-style), makes the rice and lentils perk up nice.This is a Project F.A.R.M. (First-class American Rural Made) product. Read more.
The first time I ate Thai food in a New York City restaurant, I cried. The creamy coconut milk combined with a bit of chili pepper kick was unlike anything I’d ever eaten. In Thai Fusion, I’ve recreated that moment using a coconut experience that at first melts on your tongue and then the chili peppers bring on that familiar subtle Thai kick that I’ve softened with the addition of background sweetness using a few currants. This is a Project F.A.R.M. (First-class American Rural Made) product. ... Read more.