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Super Good Camping PodcastAuthor: Pamela and Tim Good
Hi there! We are a blended family of four who are passionate about camping, nature, the great outdoors, physical activity, health, & being all-around good Canadians! We would love to inspire others to get outside & explore all that our beautiful country has to offer. Camping fosters an appreciation of nature, physical fitness, & emotional well-being. Despite being high-tech kids, our kids love camping! We asked them to help inspire your kids. Their creations are in our Kids section. For the adults, we would love to share our enthusiasm for camping, review some of our favourite camping gear, share recipes & menus, tips & how-to's, & anything else you may want to know about camping. Got a question about camping? Email us so we can help you & anyone else who may be wondering the same thing. We are real people, with a brutally honest bent. We don't get paid by anyone to provide a review of their product. We'll be totally frank about what we like or don't like. Language: en-ca Genres: Education, How To, Sports, Wilderness Contact email: Get it Feed URL: Get it iTunes ID: Get it |
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Three Founders Share The Grit, Recipe R&D, And Community That Powered Their Camp Kitchen Launch
Episode 25
Monday, 9 March, 2026
Send a textWhat if camp food didn’t taste like compromise? We sit down with Camp Kitchen’s trio—chef-driven recipes, camera in hand, design chops at the ready—and trace how a home-based certified kitchen turned into a thousand-meal launch at the Hamilton Adventure Expo. This is a ground-up build: dense proteins cut to rehydrate on time, short noodles that won’t pulverize in a pack, and breakfasts that greet you with a wave of berry aroma the instant hot water hits the bag.Tyler walks us through the freeze-drying science that keeps flavour intact and safety tight, from pre- and post-cycle tray weights to vacuum sensors that call the end of a run. We dig into the R&D wins and misses that shaped the menu—why meatballs became bolognese, why broccoli behaves, and how a chef’s obsession with texture pays off at a soggy portage or windswept campsite. Tosh shares the personal story behind their jambalaya, born from cold army rations and reborn by a campfire with real shrimp, chicken, and sausage that actually come back to life in the bowl. Cassy opens the curtain on the brand’s look: in-house photography, Illustrator nights, and packaging that had to be ready days before launch.We also explore the local heartbeat of the food. Red fife flour—nutty, earthy, proudly Peterborough—anchors a shoreline fish flour and a bannock mix that turn a pan into a celebration. Their “campfire essentials” and oatmeals can ship Canada-wide, while meat-based meals focus on Ontario as the team scales production toward CFIA approval and wholesale. Between defrost cycles and order pickups, we compare trip notes: ice fishing dates, low-water river routes, family paddles before a new baby, and the Ontario backcountry access we often take for granted.If you care about real ingredients, reliable rehydration, and supporting Ontario-made outdoor food, you’ll find practical insights and trail-ready ideas here. Subscribe for more builder stories, share with a friend who’s planning their first big paddle, and leave a review to help fellow campers discover the show.https://www.instagram.com/camp_kitch/https://campkitchenstore.ca/https://www.youtube.com/@CAMP_KITCHSupport the showCONNECT WITH US AT SUPER GOOD CAMPING:Support the podcast & buy super cool SWAG: https://store.skgroupinc.com/super_good_camping/shop/homeEMAIL: hi@supergoodcamping.comWEBSITE: www.supergoodcamping.comYOUTUBE: https://www.youtube.com/channel/UCqFDJbFJyJ5Y-NHhFseENsQINSTAGRAM: https://www.instagram.com/super_good_camping/TWITTER: https://twitter.com/SuperGoodCampinFACEBOOK GROUP: https://www.facebook.com/groups/SuperGoodCamping/TIKTOK: https://www.tiktok.com/@supergoodcamping Support the show
