Camping Out

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In mid-July I went camping with the Great Old Broads for Wilderness in the White Mountains. At 9,340 feet elevation, the spot was lovely and cool. We hiked Mount Baldy and the Government Springs trail along the West Fork of the Little Colorado River, a beautiful bubbling brook with fields of wildflowers. We took a road trip to look for pronghorn and mountain goats. We listened to bat echolocations with an ultrasonic microphone and bat recorder (a little gizmo that plugs into your phone).

We hiked the Green Fire site and enjoyed a talk on Aldo Leopold, a pioneer of the modern conservation movement. We learned about the recovery of the Mexican grey wolf and the Big Lake pronghorn herd. We camped out in the rain at the Winn Campground, some of us in tents, some in trailers and campers. We socialized around gourmet meals. Thanks to the rain the fire ban was lifted, and we enjoyed a campfire, warming our heart and soul.

Great Old Broads for Wilderness is a national organization, with Broadbands across the country. “Great Old Broads for Wilderness is a women-led national grassroots organization that engages and inspires activism to preserve and protect wilderness and wild lands. Founded in 1989, Broads is a grassroots nonprofit organization founded by senior women to protect and expand wild public lands. We do this by engaging in education, advocacy and stewardship. We take firm positions but do so in a positive, lively and respectful spirit.” — greatoldbroads.org

The Broads list as values: “National public lands and waters, the natural world, national conservation legislation and sound science. They also value being bold, courageous and fearless, using humor, grace, common sense, passion, and openness to resolve conflicts and expand diversity. In short ‘Broadness is a state of mind.’” The Yavapai-Prescott Broadband started in 2013 with Broadwalks and Broadworks, which include campouts, speakers, service projects, trail work and adventures in the outback.

The Yavapai-Prescott Broadband partners with the National Forest Service and other government wilderness entities. They advocate for recovery of Mexican grey wolves and pronghorns, landscape restoration, reforestation, air quality, and other environmental issues. Arizona Broads participate in environmental mapping on the border, act as water sentinels for the Sierra Club, and do trail-restoration work.

The organization welcomes anyone inspired by the passion and mission. You don’t have to be old, or female. Men have always been a part of Broads. They’re called Bros.

In Prescott Jenny Cobb is the lead and contact. Jenny has a wide and varied background, including a BS degree in business administration, a Masters in exercise science and wellness, as a fitness and tennis coach, runner, real-estate exchange counselor, cooking teacher and caterer, and member of the Green Team at Unity Church, among other things.

Jenny is a feisty, hardworking environmentalist with a quick wit and boundless energy. When we arrive at Winn campground she’s already set up in the main camp, with four canopies for kitchen and dining and her truck fully loaded with food, equipment and utensils. She’s planned and shopped and ready for action. Jenny is the head chef on this campout. She orchestrates amazing gourmet meals at high altitude in pouring rain.

The first night’s dinner was billed as “A Night in Spain.” The menu starts with sangria and tapas (Figs and Ham, Spanish Peanuts, Escabeche, Marinated Olives, Mushrooms in Garlic Sauce, Cheese and Crackers). The main dish is vegetarian paella cooked over an open flame, with mussels, shrimp and sausage (for the omnivores), mixed salad with avocado vinaigrette, baguette and almond cake. Not too shabby for camp food!

Feeling fierce about the environment? Visit the Great Old Broads for Wilderness website: greatoldbroads.org. Then contact Jenny to take action and learn more about the Yavapai-Prescott chapter: cobbsrun@msn.com.

Camp Chef Jenny Cobb

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The Great Old Broads Vegetarian Paella 

Serves 8

¼ cup olive oil 

1 red bell pepper 

1 green bell pepper

1 medium onion 

5 cloves garlic 

1 teaspoon smoked paprika 

2 bay leaves

2 1/2 cups arborio rice

5 cups chicken or vegetable stock 

½ teaspoon Saffron steeped in ¼ cup warm broth (optional)

1 can chopped tomatoes

1 can white beans

Salt to taste

1 can artichoke hearts quartered

1 box frozen green peas

Garnishes:

1 can pimientos 

½ cup minced parsley

lemon wedges

pine nuts, toasted (optional)

Add for non vegetarians:  

mussels, shrimp—Add and steam at end of cooking

Smoked sausage, cut into rounds and sauté sausages with rice

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In a large wide pan (preferably cast iron) heat oil and sauté onion and peppers till browned. Add garlic, paprika and bay leaves and stir to toast a little. Add rice, stirring to toast. Add the tomatoes and beans, broth and saffron. Spread rice evenly over pan, then distribute artichoke hearts and peas. Do not stir. Cover. Simmer till rice is tender, about 20 minutes. Add more broth or water as needed. Add salt to taste. Garnish with parsley, pimientos, and pine nuts. Serve with lemon wedges. For non-vegetarians, add  mussels, shrimp, and/or sausages.

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