Chef Melissa King treks through the snow-capped mountains of Washington State with National Geographic Explorer and Photographer Kiliii Yuyan to find a deeper connection with the land and to hone their craft. Paid Content for MazdaUSA
. Yuyan is an award-winning photographer and filmmaker whose work is informed by his ancestry. Of Nanai and Chinese-American descent, Yuyan travels across Arctic regions document and share stories of the human relationship to the natural world from different cultural perspectives.Please be respectful of copyright. Unauthorized use is prohibited.
When they reach the observation point, King and Yuyan gear up for a hike over the vast expanse of cold, beautiful glacial ice. They pop open the trunk and grab microspikes to pull over their hiking boots for more traction on the snow. As a San Francisco resident, King doesn’t get to spend a lot of time in cold climates and is eager to explore. She can already feel the energy of the place. “There’s so much power in this beautiful glacier. It’s bold and big.
Yuyan leads King to an overlook with a spectacular view of Upper Bagley Lake. The lake is one of many striking examples of glacial ice and water slowly carving the land and rock to create the current landscape. “Nature is a master craftsman that forms the lakes here,” he says. Their plan is to fish for brook trout in the lake, but first, they head back to the CX-50 to grab kayaks off theYuyan is not only a National Geographic photographer, he’s also a traditional kayak builder.
The snow-capped mountains of the Cascades inspire King to prepare salt-baked fish for the shared meal.As she places the trout on the fire and covers it with hot coals, King tells Yuyan how the experience of being on the mountain inspired her to slow bake the fish, instead of grill it. “When we were up [on Mount Baker], there was such an element of time. Everything moving slow and evolving,” she says. King wanted to capture that feeling in her dish.
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