Sure thing. For a field stew, start with a pot over a low fire. Add a bag of dried beans or lentils, diced carrots, potatoes, and a bit of salt. Pour in a gallon of stock or water, bring it to a boil, then let it simmer until the beans are tender—about an hour. If you’ve got any canned tomatoes or a pinch of herbs, toss those in for flavor. Keep it moving; a steady flame helps the flavors meld and keeps the crew warm. For a quick pastry, mix rye or all‑purpose flour with a pinch of salt and enough water to form a stiff dough. Roll it out into thin rounds, drop them on a flat stone over the fire, and flip once the edges start to brown. They’ll be crisp, portable, and hold heat well. If you’re short on ingredients, a simple oat and butter flatbread works too. A few hacks: carry a heat‑retaining thermos for broth, freeze‑dry meat for long‑term storage, and use a pressure cooker if you can—cooks food faster and keeps the fire smaller. Keep everything wrapped tight, and you’ll have a steady source of heat and sustenance no matter how cold it gets.

Thanks, that’s good to know. Keep that thermos handy and pack the herbs. We’ll be back before the ice thins. Stay sharp out there.