Soft Path Cuisine has been preparing delicious, nutritious dried meals for descriminating campers and city folks since 1997. Situated cozily in a kitchen in Calgary, Alberta, our chief-cook-and-, well, Chief Cook, Diane Slater selects only the finest ingredients, including organically grown produce delivered fresh to our kitchen from the South Okanagan Valley in British Columbia and non-irradiated, high quality spices.

At Soft Path Cuisine, we are doing our part to foster a self-reliant food system that is organically, bio-regionally and community based. One way we do this is by actively supporting Canadian growers of organically grown food, and we hope that you will too.

Necessity is the mother of invention is not the title of a Frank Zappa album. It is a notion that has driven our species to create everything from the wheel to the anti-lock breaking system needed to stop it. It is also what is behind the founding of Soft Path Cuisine (definition of "Soft Path"). Disappointed with the choice of quick, easy meals appropriate for camping, as well as the size of the servings, Soft Path began slowly and almost by accident, with only a dehydrator and an army of active and hungry friends willing to conduct product field tests.

What we have developed over these years is a finely honed line of scrumptious, hearty and carefully sourced meals for the outdoor lifestylist or the ubanite without the time (or inclination?) to do more than 20 minutes of cooking, yet still expect a robust, delicious meal.