Johanna Weber coordinates a staff of 10 and 30 middle school-aged girls at a wilderness summer camp in Durango, Colorado. A large part of her job is leading four-to-five-day backpacking trips in the San Juan mountains.

Weber is a 2021 graduate of nutrition and dietetics. She explains that she uses a lot of her food service management knowledge in her current role as program coordinator at Colvig Silver Camps. When COVID restrictions were in place, she was able to offer guidance on how to best serve meals safely at camp. Advocating for nutritious meals with enough calories and the correct balance also is important to her, along with working with various dietary restrictions.

She is pictured above making tortilla pizzas on the trail.

“Cooking is always my favorite part of the day after hiking,” said Weber. “Food is a necessity anywhere you go and especially at an active camp, every person needs fuel to get them through their day.”