Mount Logan is Canada's highest peak at 5,959 metres and the second highest in North America after Denali. Located in Kluane National Park, Yukon, it's one of the most remote and weather-volatile mountains on Earth. Temperatures regularly drop below -40°C, and most teams who attempt it never reach the summit.
This post was written by Sam, a member of the L'Aventura team. L'Aventura received product support for their 2026 Mount Logan expedition. All opinions are their own.
Returning from Mount Logan, one thing stands out above all else: Logan does not forgive mistakes. It is one of the wildest and most demanding mountains in the world, and it proved to our team that success in this environment depends on constant adaptation, resilience, and sound decision-making.
From the moment we landed on the glacier, we could feel the thin air and finally grasp the immense scale of the mountain. Standing beneath such a massive landscape immediately puts things into perspective. Our original objective was to climb the West Ridge, but this year's snowpack was significantly thinner than in previous seasons. As a result, the access couloirs were far more exposed than expected and unsuitable for the equipment we had brought. For the third time in our planning process, we had to change our objective and commit to the King Trench route instead. While less technical, it still demanded a tremendous physical effort and a great deal of perseverance.
One of the most noticeable effects of high altitude is the loss of appetite. The higher you climb, the less your body wants to eat, even though your energy requirements continue to increase. This makes food selection incredibly important. Meals need to be both nutritious and appealing enough that you actually want to eat them after a long day in harsh conditions.
This is where Flat Out Feasts meals truly stood out for us. Even when appetite was low, the meals remained enjoyable and satisfying. In an environment where eating can often feel like a chore, having meals that we genuinely looked forward to made a significant difference. The flavours, portions, and overall quality helped encourage us to keep fueling properly when our bodies needed it most.
After a series of setbacks, two of our teammates, Charles and Michel, acclimatized more slowly than expected. With a short weather window available, Étienne and I decided to push higher and gain as much elevation as possible while conditions allowed.
In terms of energy and satiety, Flat Out Feasts meals outperformed most of the other expedition foods we have used in the past. Above 4,800 meters, these became our preferred meals because we knew they would provide enough fuel to sustain long days on the mountain. Their higher fat and protein content delivered more stable energy over extended periods, which became especially important during demanding efforts in extreme cold.
What surprised us most was how consistently satisfying the meals remained throughout the expedition. On many trips, meal fatigue becomes a real issue after several days, but that was far less noticeable with Flat Out Feast. Even late in the expedition, when physical and mental fatigue were accumulating, we still looked forward to mealtime.
Our acclimatization objective was Prospectors Peak at approximately 5,400 meters. As we approached it, the weather changed dramatically. Within hours, we found ourselves navigating through a complete whiteout and blizzard, crossing crevasse fields with visibility reduced to less than five meters. After safely returning to Camp 3, we learned that Charles' condition had not improved and that he and Michel had descended to Camp 1.
Still in worsening weather, Étienne and I broke camp and descended to Camp 2. The day lasted over 16 hours in temperatures ranging from -30°C to -40°C, combined with strong winds and difficult travel conditions. Once again, having calorie-dense meals that provided long-lasting energy made a significant difference. After days of hard effort, simply having a hot meal waiting in the tent became one of the highlights of the day. At times, that meal was the difference between forcing ourselves to eat and actually enjoying the recovery process after a demanding day in the mountains.
At Camp 2, a major storm arrived. Winds reached nearly 100 km/h, and our tent had to be dug out every few hours as snow accumulated around it. We were forced to remain in camp while conditions deteriorated. Meanwhile, Charles' health continued to decline at Camp 1. He had largely stopped eating and drinking.
After nearly 24 hours of storm conditions, a brief lull gave us an opportunity to travel. At 9 p.m., under the midnight sun, Étienne and I crossed more than seven kilometers of crevassed terrain to reach the others and assess the situation firsthand. Upon arrival, the team made the collective decision to evacuate Charles. Étienne accompanied him, while Michel and I remained on the glacier for two more days before eventually exiting and rejoining the team.
We did not reach the summit, but we made the right decision. Later, we learned that three other teams on the mountain were also evacuated due to either medical or environmental conditions. Mount Logan is not a mountain that leaves anyone indifferent. Every piece of equipment and every decision must be chosen with care, humility, and sound judgment.
That is exactly why we chose to partner with Flat Out Feasts. In an environment where performance, recovery, and energy management can directly affect safety and decision-making, their meals consistently delivered the nutrition and sustained energy we needed to operate effectively in one of the harshest mountain environments on Earth.
Based on our experience on Mount Logan, Flat Out Feasts has earned a special place in our expedition food system for future alpine and northern objectives. When conditions are harsh, appetite is low, and every calorie matters, having food you can trust becomes just as important as any other piece of equipment. Flat Out Feasts proved itself to be exactly that kind of partner.
Samuel, on behalf of the L'Aventura team: Étienne, Charles, Michel, and Samuel
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