By Clarissa Wei, Munchies
Gloria Putnam pulls up to our campsite in an ATV with a beautiful picnic basket. There’s creamy homemade chevre with sesame crackers, wild-caught salmon with locally foraged Pinyon pine nuts, an herb salad, and quinoa with Aleppo peppers and tomatoes. Dessert is vanilla ice cream with goat dulce de leche—a thick, irresistible caramel sauce made just this week. Usually she’d have goat meat tacos, but there isn’t any meat this week.