There are plenty of methods to get food into our mouths when afield. Fingers, for example, are not always clean but usually available. In camp, we are frequently concerned with the minimal amount of implements necessary to prepare, cook, and eat food. Weight, size, materials, cost, and one’s flexibility with cutlery that mimics domestic wares influence our selection. Here, we examine some diverse designs for typical outdoor and expedition gastronomic activities. Appreciating fellow expeditionary personnel, soloists, and low-drag overlanders opting for a mere spork, we also recognize those who want culinary familiarity on the tailgate and aren’t so concerned by weight or space. Remember, composite materials can melt near heat sources, sporks don’t replace soupspoons and will need an edged utensil to accompany it for many foods, and sharp forks…