Monday, November 26, 2012

This Is Nevada...

Serenity and Solitude: A moment along the East Walker River in the
proposed Wovoka Wilderness (photo by Brian Beffort)

Wednesday, November 21, 2012

Lush Charity Pot Stewardship Project in Gold Butte

Lush Cosmetics brought ten customers from around North America out to work in Gold Butte (after enjoying a day of pampering in their Mandalay Bay store!). The team worked along the Falling Man Trail, and hiked up to see some of the famous Gold Butte petroglyphs.

Enjoying the fresh Nevada air!

Posin' with petroglyphs


The whole team celebrates their work in Gold Butte!

The volunteers planted 100 natives along the Falling Man Trail.

Getting a little dirty...

...and very happy!

Your host, the man of the hour, the one and only KURT KUZNICKI!!!!

Do you tortoise Gold Butte? We sure do!!

Gloves protect hands that received lovely Lush treatments the day before!

Getting in tune with the ancient song that is Gold Butte!

Tuesday, November 20, 2012

Working in the Wild: Replanting in a Fire Damaged Area in the Santa Rosas

Planting bitterbrush starts in the Santa Rosa Range in northern Nevada. The team worked
in Hanson Creek, where the Hanson wildfire burned in August 2012.
Project co-lead Wes Hoskins directs volunteers on proper technique.
While Wes' fiancee Alli takes in the beautiful scenery!
Co-leader Brenna Archibald gets a chance to get out
of the classroom and get dirty for the weekend!
The team takes a moment to smile before work begins!

All photos by Renee Aldrich

Monday, November 19, 2012

Thursday, November 08, 2012

This Is Nevada...

Light and shadows on the Grapevine Moutains in the Death Valley
National Park (photo by Kurt Kuznicki)

Monday, November 05, 2012

Camp Cuisine: First Place Thai Chicken Curry

Dutch oven delights - always delicious! (photo by Kurt Kuznicki)
Here’s Brian’s prize-winning recipe for his Dutch oven Thai Chicken Curry - the first place entree at the National Public Lands Day 2012 Dutch Oven Round-Up!

2 shallots
1 stalk lemon grass
2 tablespoons vegetable oil
1 teaspoon salt (more to taste)
1 cup chicken stock
1 inch of galangal (Thai ginger)
4 kaffir lime leaves
6 bird’s eye chilis, bruised (or more to taste)
4 boneless breasts of chicken, cut into bite-sized pieces
1 red pepper, chopped
1 cup green beans, chopped
1-2 tablespoons red curry paste (more to taste)
1-2 tablespoons fish sauce (more to taste)
1-2 tablespoons sour tamarind soup base (more to taste)
1-2 tablespoons brown sugar
1 20-oz can of coconut milk
1 fresh lime
1 bunch Thai basil, chopped
1. Prep: Peel shallots and slice into thin rings. Thinly slice the lemongrass, from thin end until it starts to get thick and woody. Bruise the lime leaves and chilis. Cut the galangal into thin slices.
2. Heat the oil to medium heat in the Dutch oven, then add shallots and let them cook for 2-3 minutes. Then add lemongrass, lime leaves, chilis and galangal. Let them simmer for a few minutes to let the flavors out.
3. Then add the chicken stock and chicken pieces and let it all simmer for a few minutes. Then add coconut milk, curry paste, fish sauce and soup base. Cook all this at a low boil for 10-15 minutes, until the chicken is cooked through.

4. Add the red peppers, green beans and Thai basil, cook for 5 more minutes. Adjust your flavors. Squeeze lime into it. Sprinkle the remaining Thai basil and serve over rice.

This recipe will serve 4 to 6.

Thursday, November 01, 2012