Daya Louis, who traveled all the way from Tauranga, New Zealand, blows her first friction fire into a flame during Survival University's Austere Cooking 101 course on Thursday. Survival University is a bushcraft school located outside Cripple Creek, Colo. (John Stember/The Gazette)
Daya Louis, who traveled all the way from Tauranga, New Zealand, blows her first friction fire into a flame during Survival University’s Austere Cooking 101 course on Thursday. Survival University is a bushcraft school located outside Cripple Creek, Colo. (John Stember/The Gazette)One variation of a friction fire, which is extremely difficult to master, relies on a board, bow, and drill. This set was made out of aspen and spruce during Survival University’s Austere Cooking 101 course on Thursday outside Cripple Creek, Colo. (John Stember/The Gazette)Red fills up his cup with goat stew during Survival University’s Austere Cooking 101 course on Thursday outside Cripple Creek, Colo. The class learned how to process an animal earlier in the morning with butcher Jason Nauert. (John Stember/The Gazette)Daya Louis blows embers into a flame during a bushcraft cooking class on Thursday. (John Stember/The Gazette)Jess Caldwell from Olympia, Wash., practices making fire with a ferrocerium rod on Thursday as part of her 50 day bushcraft course taught by Survival University outside Cripple Creek, Colo. (John Stember/The Gazette)A student gathers stinging nettle for afternoon tea during a bushcraft course on Thursday outside Cripple Creek, Colo. (John Stember/The Gazette)Sakura takes a nap in camp. Her owner, Matt MacFarland, was one of the lead instructors for Survival University’s bushcraft cooking course on Thursday. (John Stember/The Gazette)Students gather in the communal area during a bushcraft cooking course taught by Survival University outside Cripple Creek, Colo. The group learned how to process a goat and turn meat into jerky on Thursday. (John Stember/The Gazette)Goat meat cooks over the fire in a cast iron skillet. (John Stember/The Gazette)Students build and sleep in primitive shelters outside Cripple Creek, Colo., as part of a bushcraft course taught by Survival University. (John Stember/The Gazette)Jess Caldwell works on the smoke rack for making jerky on Thursday. (John Stember/The Gazette)Old baskets woven by hand from a bushcraft course. (John Stember/The Gazette)A student works on building a smoke rack for making jerky outside Cripple Creek, Colo., as part of a cooking class on Thursday through Survival University. (John Stember/The Gazette)Red readies the meat for smoking during the bushcraft cooking course. (John Stember/The Gazette)After processing a goat earlier in the day, bushcraft student Dave Erickson prepares the meat for the smoke rack. The goal is to make jerky. (John Stember/The Gazette)Students eagerly get their hands involved while making a fire during a bushcraft cooking course outside Cripple Creek, Colo. (John Stember/The Gazette)Prithika Balakrishnan lays willow poles skewered with goat meat on the smoke rack during Survival University’s Austere Cooking 101 course on Thursday outside Cripple Creek, Colo. (John Stember/The Gazette)
