The Snow Alchemists

When you tell friends about your Deer Valley ski vacation and before you start explaining the resort famed “corduroy”, nine times out of ten, they’ll ask you: “How was the snow?”  Today, I’m spending a few moments with Scott Enos, Deer Valley Resort Snowmaking Manager, one of these experts, with a quarter of a century experience in producing man-made snow that  guarantees a unique ski experience.

JF: Before we explore the key role you play at Deer Valley, tell me, why do we need man-made snow in the first place?

Scott Enos: Man-made snow is not necessarily the snow you want to ski on, look at it as a “primer.” It’s a base layer upon which we accumulate natural snow by starting from a safe base, covering rocks, twigs and terrain irregularities. Once this layer is in place, our ski season is secured.

JF: What does it take to make snow?

Scott Enos: It takes lots of water and obviously, huge amounts of electrical power, because our snow guns all run on electricity. So with all that water, compressed air and the right temperature and humidity, you can make snow.

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JF: But how do you actually turn water into snow?

Scott Enos: You need a snow gun and we have two types of them. The first type is called “fan gun” and is used on the lower part of the mountain. It has a barrel with a large, 25 HP fan inside; this creates a column of air into which we inject water. To “seed” that water, there’s also a 10 HP compressor that transforms the mixture of air and water into a plume that turns into snow as soon as it hits the frigid air.

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JF: What’s your second type of snow gun?

Scott Enos: It’s a compressed air system that directly mixes water and compressed air. We connect it to our slope-side hydrants and both elements are mixed inside a nozzle that blows snow on the ski run.

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JF: Are all ski runs receiving the same depth of snow?

Scott Enos: Years of observation and experience, slope grade and traffic patterns define how we lay the snow. Steeper pitches, sun exposure, high skier traffic and terminal areas generally require deeper coverage than average slopes.

JF: What is the warmest temperature at which you can make snow?

Scott Enos: Technically speaking it’s 28 degree Fahrenheit. When we’re talking about snowmaking we refer to “wet-bulb temperature” which indicates the factor of humidity in the air, as opposed to “dry-bulb temperature” which is more like the actual temperature we measure. For instance when the wet-bulb temperature is 28, the dry-bulb temperature could be as high as 36 degrees. This means that high humidity conditions makes snow making less efficient.

JF: Are you saying that the output is greater when the weather is dryer and colder?

Scott Enos: Certainly! Here at Deer Valley we can pump 7,000 gallons of water per minute; which equates to about 10 million gallons per day. As the temperature decreases and the air remains dry, our volume increases to the point that we can’t move the equipment fast enough and have to reduce our water use.

JF: How has technology evolved over the past 25 years?

Scott Enos: Tremendously! Monitoring system used to be non-existent; today, we have multiple weather stations on the mountain that we monitor in real time and integrate automatically with our pumping system. Some of our fan guns are now fully automated and equipped with telemetry that allows us to control them through my office computer. Our new machines are also much more efficient; the new air-water guns have nothing in common with the old ones. Over that quarter-century it’s fair to say that our capacity to make snow has increased one hundred fold!

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JF: Early in the season, I see those big mounds of snow that you call “whales”, piled up on some runs, I often wonder “How can the snowmakers tell when they have made enough snow?” How do you measure your output?

Scott Enos: Sorry to disappoint you, but we don’t take any sophisticated measurements; Experience simply tell us “we’ve got enough snow!”

JF: Why do you let these big “whales” sit for some time before spreading them on the trail?

Scott Enos: We always let them sit for a while before we break them; they “cure,” so the excess water contained in them can fully drain out. We want snow that is consistent, without frozen water inside. We let them sit at least a day before the snow cat breaks them up and we’ll let that snow sit for another day. We take the time to make it right!

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JF: Let’s talk now about water, your main raw material. Can you tell us where your main storage facilities are on the mountain?

Scott Enos: We have several storage ponds. Three large ones are at Snow Park between the Deer Valley Plaza and our parking lots. Then, on Deer Crest, as you’re skiing down Jordanelle and pass the last bridge, you’ll see into the side of the hill a concrete station that pumps 25 millions gallons of water that we purchase from the Jordanelle Special Service District. This water comes from the Keetley mine before it’s cooled through a treatment plant, as it comes fairly warm from the ground. Finally, for the upper mountain, we have a reservoir that sits at 8,813 feet, by the Homeward Bound run. We buy this water from Park City and it also replenishes itself through the year.

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JF: So when environmentalists question the wisdom of using so much water for just making snow, how do you respond?

Scott Enos: We take water that runs in late fall and early winter and that can’t be used for say, agriculture. So, we take that water and conserve it under the form of snow so it can melt later, just like the rest of our mountain snow pack.

JF: Let’s now talk about your people, the ones who make all that snow…

Scott Enos: The snowmakers are an eclectic group of people. There’s 36 guys and girls and me!

JF: Is it all night work?

Scott Enos: More than that, it’s 24 hours a day, seven days a week. The crews work in teams, with a swing shift and a graveyard shift. The shifts start at 1 a.m. and at 1 p.m. They sign up for five days a week, weather permitting, and at any given time, we always have 12 to 14 snowmakers on duty on the mountain from the end of October through the end of January. When we’re done making snow, many crew members will be doing something else. Some are snow groomers, ski instructors, bakers or snow plow drivers, as snow-removal is another task our department handles.

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JF: What does it takes to work as a snowmaker?

Scott Enos: This type of work is physically demanding. The hours are long, the work is hard. These people have to deal with all kinds of adverse conditions; in fact, the tougher the conditions, the harder the work. It’s just remarkable that a large core group of people come back to us season after season!

JF: What do you do in summer?

Scott Enos: We prepare for the following snow season. We start implementing our capital improvements that are a yearly occurrence. Deer Valley is a resort that really understands the value of snowmaking and what it means to its guests. We strive yo make our slopes more fun to ski on, more user friendly and there is no end to our commitment to improve our guests’ experience. Good snow year or bad snow year, we keep on upgrading our systems, investing in our infrastructure that grows incrementally year after year.

JF: Since you’ve worked here 25 years, you’ve seen many different winters. Is there any relationship between natural snow and the quality of skiing?

Scott Enos: If you want to come out and ski the kind of groomed runs Deer Valley is famous for, even if it’s not a snow record breaking year, you’ll end up having a wonderful time. For instance, just now, the mountain is as good as it ever gets. We may not have knee-deep powder today, but it’s going to come soon anyway. I have a very good feeling about that!

Don’t Worry About #FOMOS (Fear of Missing Out on Seafood) at the Deer Valley Seafood Buffet

There are two distinct strategies for having a fantastic evening at the Deer Valley Seafood Buffet. The first is to enjoy your absolute favorite seafood with no restrictions. I overheard another guest planning out his evening with this in mind.

He said, while gazing at the raw oyster and sushi bar, “Wow, I could make a whole night of this!” I observed him filling up two plates of oysters with horseradish and slices of lemons and then coming back for more. With this approach, you can be in seafood bliss enjoying the dishes you love most for an entire evening.

Wine and Fire

While I respect this approach, the “fear of missing out on seafood” held me back. I wanted to try everything since it was my first time dining at the Seafood Buffet. I anticipated this reaction so I came prepared. Trying everything took a little planning and a whole lot of self-control at first.

If you want to try the second approach – a little bit of everything – here are a few suggestions:

Empty the tank before you go. Burn some calories earlier in the day. Whether it’s downhill skiing for a few hours, trying out some cross-country skiing at White Pine or snowshoeing, come hungry.

Start with appetizers at the raw oyster bar.

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Then hit the Natural Buffet to fill out your appetizers and add some salads – Pile your plate high with crab, prawns and salmon. Try a few bites of each of the salads. I have to admit I neglected to try the salads because I was so excited about the Dungeness crab. (two helpings plus one of snow crab. I know. Heaven.)

Delicacies are next at the Hot Entrée Station – When our waitress went over all the seafood specials, my thought was simply, “Yes to all.”  I wasn’t worried about which ones.  Try a bite of each!  I sampled the Honey Soy Glazed Scallops with Fresh Ginger Sauce and Pecan Crusted Sailfish among other things.

The seafood buffet is not complete without the Carvery Station.  I had Double R Ranch prime rib and potatoes. OK, mine wasn’t “a little bite,” it was a whole plate with au jus and mushroom sauce on the side.  Remember how I recommended emptying the tank?

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Wait!  We forgot the sushi bar.  This is exactly what happened to me so I went ahead and tasted a few pieces of fresh sushi at this juncture in the evening and it was wonderful.  Sushi doesn’t need to be an appetizer!

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Dessert from the bakery – Everyone will tell you to save room for dessert. No need here. There are plenty of small bites to choose from: Truffles, chocolate, mini cupcakes, and fruit parfaits if you want just a bite of dessert or something light.  If your sweet tooth is calling for something more substantial, there are choices to your heart desires. I am too embarrassed to share with you all the desserts I tried!

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My best tip of all – relax and enjoy! Slow down and take your time, you never have to fear missing out on seafood at Deer Valley Resort.

For more information on the Seafood Buffet or to make reservations, click here.

Renowned Cheese Maker Joins Deer Valley Resort

Taking its award-winning dining to new heights, Deer Valley Resort is now offering hand-crafted, artisanal cheese produced in the kitchens of Silver Lake Lodge at 8,100 feet by renowned cheese maker, Corinne Cornet-Coniglio. All milk for the artisanal cheese comes from locally pastured cows and goats in the Heber and Ogden valleys and the specialty cheeses are served in every Deer Valley® restaurant, as well as available for purchase at Deer Valley Grocery~Café.

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Corinne Cornet-Coniglio, a Belgium native, joins the Deer Valley team to spearhead the creation of the resort’s signature artisanal cheeses. The Cornet family was deeply rooted in the dairy industry in Belgium. She spent decades in Europe procuring knowledge of every possible European variety of cheese, including farmstead and Abbey cheeses located in remote locations. Fluent in French, she spent a significant time in France, gaining firsthand experience with dairy farmers and cheese makers. It was there that she acquired her knowledge and passion for cheese making and goat husbandry.

Coniglio came to the United States to pursue a career in cheese making in 2002. She was the former co-owner and manager of Roubideau Farm-to-You, a fromagerie in western Colorado near Aspen. Having a genuine farmstead artisanal cheese operation, she was directly involved with raising goat livestock and running a successful goat dairy, food and agritourism marketing business. After that venture, Coniglio became the national sales director for a French cheese making company and was the ambassador covering all U.S. territories for the company and its cheese making equipment.

As a professional cheese maker, consultant, and owner of Fromages Without Borders in Utah, Coniglio has a personal mission to promote gourmet/European-type cheese in the U.S. and help companies extend their production of more European-style cheeses.

 

“I am thrilled to be a part of Deer Valley Resort’s fine dining experience and create beautifully mastered artisanal cheeses,” Coniglio said. “Utah’s soil, grass, weather conditions and farming techniques will create a very specific range of new Terroir cheeses that I am excited to explore with the resort.”

 

The five artisanal cheeses currently being produced by Deer Valley are:
    • Blue Bell – A true artisan blue made from fresh cow’s milk and aged over 60 days to creamy perfection and ripeness
    • Moon Shadow – Ash-ripened goat cheese with a bloomy white rind and firm textures, made with 100% local goat’s milk
    • Meadowlark – A double cream, soft-ripened, cow’s milk cheese encased in a velvety white rind.  Hand-made in the French moulé à la louche tradition
    • The Provence Kid – Fresh goat cheese encrusted with Herbes de Provence
    • Triple Truffle – Triple cream Camembert-style brie infused with fine black truffles from Umbria, Italy. Creamy and earthy

American Cheese Society

For more information about Deer Valley Resort’s hand-crafted, artisanal cheese making, please visit deervalley.com

Women on Wednesday Ski Clinic

I’m already digging Women on Wednesday. I signed up hoping to find some more confidence in my skiing, and I found myself surrounded by women with the same goal. One classmate happens to be a pal, Kellie, with whom I don’t ever get to spend enough time, so: Bonus!

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Here, my “High Five” to the program, thus far:

1. Those Wednesdays are stretching out in front of me with “practice” time in-between.

2. I’ve scored Donna McAleer, my friend and sometime ski companion, as an instructor. “Can you be taught by Donna?” my husband wondered, aloud, after the first night. “She’s a good friend, you’ve known her so long.” The answer is, without a doubt, yes. “She graduated from West Point,” I reminded him. “I’ll do what she says.” Also, she loves her job, loves to ski, and is a professional, fun teacher. This, I told him, was the easiest choice in the world.

3. Including Donna and myself, there are four New Englanders in our group. I could not help myself, saying aloud to one of them, “I love listening to you speak. It sounds like home.” Wicked awesome.

4. The method to Donna’s madness is brilliant. Our first day out offered us some rather “crunchy” snow. A little firm, and some patches with thin cover. Donna would not allow us to be daunted. In fact, if we skied a particularly gnarly trail, there was no question we would ski it a second time. “You spend the first run figuring out the terrain,” she explained. “Then you spend the second run using what you learned to ski it better.” She’s so right. I am the first person to say, after a “scratchy” run, “Let’s go find some softer snow.” But it’s the wrong tactic. Skiing something twice gives you confidence. Abandoning it after one run leaves you defeated.

5, I found out how to overcome the anxiety I feel when visibility is poor: Make the next turn. This seems obvious. But if you’ve ever gotten to the top of the run and thought, “How am I going to ski if I can’t SEE?” This tip is for you: You don’t need to see the whole run. You just need to be able to see one or two, maybe three, turns ahead of where you are. One is sufficient. I found myself in low visibility, repeating a mantra: “Make the next turn,” all the way down Nabob. It’s one of those skills we all have, but don’t realize. Yes, you can ski, safely and enjoyably, in minimal visibility.

Deer Valley’s Invisible Safety Net: Part Two

In our previous blog, we were introduced to the amazing “Doctor Patrol” at Deer Valley. Today, both Doctor Peter Taillac and Ski Patrol’s Hylton Early will dispense some great advice about making your ski stay with us as fun and safe as possible.

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JF: What about some physical conditioning prior to going skiing?

Hylton Early: There are many things you can do to prepare yourself for your ski trip. Doing exercises, like some body weight squats, single leg squats, strengthen your leg muscles, and so on. There are many sources: On line tips and videos, books or magazine that list good physical conditioning exercise for skies. If you have a personal trainer, ask for a specific program prior to your ski vacation.

JF: What advice would you give to guests coming to Deer Valley Resort to ski?

Hylton Early: There are a lot of things you can do to prepare for a great day on the slopes. First, make sure to hydrate and make time for a good breakfast that will give you enough fuel for a fun day out. Also, give yourself the time to acclimate to our higher elevation. You don’t want to forget your sun protection that you will re-apply as the day progresses and don’t forget good eye protection. You also want to make sure you have warm clothing and well thought accessories like good gloves and neck gators or face-masks. People more sensitive to cold may also consider getting some hand and foot warming products or devices.

JF: What about helmets?

Doctor Peter Taillac: This by far is my favorite subject and perhaps the most important piece of equipment. For me, it’s a big issue, because in my emergency department, I take care of skiers who crash with helmets and skiers who crash without them. I can tell you that my patients with helmets are always far better off. Even if they hit their head hard and get knocked out, they aren’t as likely to be permanently brain-injured. Those who don’t have helmets, even if they just suffer a small hit to the head can sustain a severe concussion or some internal bleeding that can cause permanent damage. The helmet is the equivalent to wearing a seat-belt in a car; it makes all the difference in the world in your outcome should you be unlucky enough to be in a ski accident.
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JF: Sounds like we should never hit the slopes without wearing a helmet!

Doctor Peter Taillac: Absolutely! The only permanent injury that you can sustain while skiing is a head-injury. If you break your tibia, fracture your arm, dislocate your shoulder or get a severe chest or abdominal injury, even with some internal bleeding, these traumas, for the most part, can all be repaired. A head injury however is a totally different story; too often, we don’t have the technology available to make a severe brain injury get better.

JF: What about inserting some periods of rest into a ski vacation?

Hylton Early: It’s always a good idea to take a break and it’s even better to always listen to your body; if you do, it will tell you if your knees are aching or your back is sore. One good thing you can do is go out on the first chair, right around 9 a.m. and ski till 11 a.m. when the conditions are going to be best. That way, instead of putting in a full day, you can take the afternoon to relax. Listening to your body is paramount, especially if you are of a more advanced age or know you have difficulties acclimatizing to higher altitudes.

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JF: Doctor, is there anything you’d like to add on getting used to higher elevations?

Doctor Peter Taillac: Well, it’s important to realize that it always takes a couple of days to adapt from sea level to an altitude of 7,000 – 8,000 feet. I would recommend that if visitors want to ski on their first day, they take it very easy, stay on the lower, less challenging slopes, and just ease into skiing that very first day out. As they start feeling more comfortable, they can go a little bit higher on the mountain and try more difficult runs the next days. I personally found that, as Hylton mentioned, getting an early start and taking a nice, long lunch break, perhaps even a little snooze, and then come back out, is a really good way to make for long but not exactly exhausting day.

JF: Do you have any special recommendations for small kids?

Doctor Peter Taillac: Kids often won’t tell you when they’re cold until it hurts, but their small bodies can loose temperature much faster than adults, because they have disproportionately bigger heads and most of the heat is lost through the head. So for kids, having warm clothing, good cover over their head and ears, in addition to their helmet, is always important. Lastly, for everyone and for all kids in particular, it’s always a good idea to dress as if it’s very cold, make sure to layer your clothing so if there’s a need to shed a layer latter on, as the weather warms up, that’s fast and convenient. It’s a lot easier to take a layer off than putting one back on.

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In our next blog, we’ll talk about ski equipment and safety on the mountain. So please stay tuned for next installment of “Deer Valley’s invisible safety net!”

Eat it Up

We gathered as soon as I had dropped off my kids at day one of Children’s Sunday Ski Experience. There were seven of us, and we dove into the day’s powder with gusto. My friend Stacey, who I met four years ago during Women’s Weekend, was first to say, “I am a Powder Day Plus One Skier.” Meaning she likes a good powder dump as much as anyone, but prefers to ski on it after the groomers have had their way with it, the next day, thank you very much.

My friend Kellie and I were fresh off our first Women on Wednesdays lesson, so we were eager to see if we remembered all the mad skills we’d picked up on that day. Our group also contained two Miriams (one I’ll call Mir, to keep them straight), Catherine, who skis DV only occasionally, and Sue. We were all of compatible levels, but Mir and Sue are likely the most experienced and confident skiers, and Catherine is a good, gutsy skier. Mind you, in the days leading up to this outing, I got comments from several of my friends, saying they were a little nervous to ski with me—which made me laugh. “We are skiing for lunch, people,” I reminded them. “It’s social and fun.”

What followed was exactly that. A fun, social day, laughing as hard as we skied—which is to say, plenty. I couldn’t get away with copping out of much, since Kellie and I had just skied together on Wednesday, and she knew what I could do. Which is, of course, how I wound up taking Square Deal ski run from the top, rather than snaking around to the trees on skier’s left of Hidden Treasure and cutting in below the first long pitch. I was so pleased with myself that whenever I answered a question from my kids, that night, I simply said, “Square Deal. From the Top.” It wasn’t always the answer they were looking for—or, rather, it wasn’t ever the answer they were looking for—but, they got the message: Mama is hardcore, now.

Fresh Tracks under Quincy Lift

Of course, I couldn’t resist finding a path to hike through the glade between Hidden Treasure and Square Deal, a few hours later. Kellie was kind enough to snap some photos of me, and of Stacey, as we stopped to admire the gorgeous surroundings.

We skied a little of everything that day—those who were tired, nursing injuries or wanting an easier run felt no pressure to do what the bumps-and-powder-chasers were doing. One of my favorite runs of the day was suggested by Stacey: Orion to Solace, off of Empire Express chairlift. It left me feeling like I could ski anything, even though I had passed on the opportunity to take Daly Chutes with Mir and Sue.

Powder from Stacey

As I suspected, it mattered not which terrain each of us skied that day, but rather that we encouraged each other to eat it up, and take in as much powder and as many turns as we could, before the promised lunch. Ah, yes. Lunch,

Royal Street Café did not disappoint. Mulled Wine, and Blueberry Vodka Hot Chocolate—honestly, we could have stopped there. But with such a delicious menu, why would we? We split a few appetizers, and enjoyed our entrees. Mostly, though, we enjoyed each other’s company—no one in the group, aside from me, knew everyone in the group when we started the day. But after a day of riding chair lifts, together, the lunch conversation flowed easily. By day’s end, I was floating down to ski school pickup, on Stacey’s words: “Powder Plus Zero!”

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It’s Official: My Kids are Better Skiers Than I am.

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Meet the newest contributor to the Deer Valley blog, Summer Sanders. In 1992 at the Olympic Games, a 19-year-old Summer Sanders won four Olympic medals, bringing home 2 gold, 1 silver and 1 bronze. The moment she hung up her Speedo, she embarked on a television career, hosting shows for MTV (Sandblast), the NBA (Inside Stuff), Nickelodeon (Figure It Out), and Fox (The Sports List, Skating with Celebrities), and acting as a correspondent for shows such as Good Morning America, Rachael Ray, and The Today Show.  She has been a contestant on NBC’s “Celebrity Apprentice” and the Food Network’s “Guy vs. Rachael Celebrity Cook-Off”. Sanders recently created and hosted “Find Your Fitness” on MSN, where she challenged herself to try new fitness trends for the education and amusement of the audience. A health and fitness realist, Sanders is a working mom who prides herself on living a hands-on active lifestyle and being a “life is perfectly imperfect” motivator. She has two children, Skye (7) and Spider (5), with her husband Olympic skier Erik Schlopy. Follow the Deer Valley blog and keep up with Summer as she blogs about her experiences at Deer Valley.

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It is now official, my kids, who are 6 (Spider) and 7 (Skye), are way better skiers than I am. I’ve had a hunch for a few years but after this past weekend, I have proof.  Together, my kids and I took a family ski lesson at Deer Valley, something that I’d wanted to take for a few years but never got around to scheduling. My kids are solid skiers already, but I wanted us to feel good about it as a family and really know where we could go together to enjoy a day on the slopes. Our instructor took us through all the amazing kids runs at Deer Valley, most of which were in the trees, which my kids think are fabulous, and with names like “Oompa Loompa”, “Ruby’s Tail”, “Bucky’s Backyard” and “Quincys Cabin”, you knew it was going to be nothing short of heaven for the them, their mama was another story.

Cabin

Let me be very honest with you. Up to this point, I had never taken the kids skiing by myself. There was way too much room for error in the process for me to stomach it, the gear, the schlepping to and from, and keeping myself from getting lost. It was all a little too much for my swimmer brain to handle.

Our instructor’s name was Lance Swedish, and he was awesome. It took the kids about 25 seconds to warm up to Lance, and then it was game on. I worried for a second whether he could keep up, not only with the kids skiing (they aren’t first timers), but with all of Spider’s questions. He must have asked Lance 20 times how old he was. It’s still a mystery, although we do know he isn’t 100 or 22. We started by skiing down one run so he could assess our skiing abilities. Although I was worried to finally hear that I was at the bottom of the class, I’m happy to report that I did not feel judged in the slightest. After that run, Lance suggested that we all ski without poles just like Spider.  My son doesn’t like them. His reasoning is that you are a much more centered skier without your poles. So he stashed our poles and away we went. I think this is the point when I realized that this “lesson” was more for me than anyone else in our party. Lance even said to me at one point, “Your kids are great skiers, so let’s work on you.” I was both proud of them and cracking up inside because what he said was so true. I was kind of thrilled at the opportunity to get better. I know the longer I wait, the more I’ll fall behind my kids.

Instructor

The day started strong and fast, and we never slowed down. We cruised thru Bucky’s Backyard and his front yard. We skate-skied across a run to reach the super famous Oompa Loompa Land, where I unsuccessfully tried to convince the kids to sing the song from “Charlie and the Chocolate Factory.” We skied Ruby’s Tail and a few other unnamed spots. I stayed with the kids for most of this adventure, and along the way I picked up some wonderful tips.

  1. Keeping your hands out in front is key for balance.
  2. Bending your knees into a bump actually slows you down.
  3. If you fall you must, without fail, scream “WIPE OUT!”
  4. When jamming out of the trees into the open run, always check to see if someone is coming or have a “look-out person”.
  5. Screaming for no reason is absolutely fine, you’re in the trees, you can say it was someone else.
  6. There is always a hard way and an easy way down.

Yes I did get scared a few times on along the way. I mean speed is my enemy, my nemesis even – although you’d never know it watching my kids zoom by. The bumps and I don’t always get along, I have yet to conquer my fear of tree skiing. A little fear is part of the fun. I did really get a little more than scared at the top of “Toilet Bowl” (It does have another name but once you hear toilet bowl that’s all you remember, that and the fact that the kids kept saying “Mom, you’re gonna get flushed!”)

Fun Ski

I stood at the top while listening to Lance give us instructions and decided I needed to put tip #6 to work. I’m happy to report that there was and easier way down, and after checking with the kids and they were both ready to do it, (Lance also assured me they were strong enough skiers to handle it) I met them at the bottom. I listened to their hootin’ and hollering and giggling until they shot out of the trees with the biggest smiles on their faces. What a fabulous day!

I have shared my day with so many of my local friends, and every time they look at me with this hilarious expression and say either “that is the coolest thing ever, I didn’t know that existed” or “Oh bless your heart.” It was such an awesome three hours full of fun, knowledge, and memories. I think I’m more than prepared to take on the mountain with my kids. I may not quite be able to keep up, but I’m definitely more prepared and confident that we’ll be fine and have a wonderful time. Next up is a powder skiing lessons.

Skier’s Superstition on a Powder Day.

02082014 002So, I’ve told you before about my skier’s superstitions—that I believe in a freshly washed car being an invitation for two feet of snow to dump onto the resort, for instance. I’ve also come to believe that posting about early symptoms of powder flu is a bad idea. Here’s why: I had an amazing day skiing with my girlfriends on Sunday. I was already scheduled to be back on the mountain Wednesday, for my second session of Women on Wednesdays. That left me two days to get work done, manage some chores, and generally behave like a responsible adult. No, I wanted MORE. I texted a friend, I posted on Facebook. And…

I awoke to punishment—my kids were paying the price for my greed, in fact.

They woke up sick. Not the kind of “it’s just a sniffle” sick that would let me send them to school, either. Verifiable temperatures. These boys had coughs that could not be controlled by any amount of disgusting syrupy medicines. Call-the-doctor-at-8 a.m. because-your-six-year-old’s-fever-is-pushing-103 sick. And did I mention that my husband was out of town, day three of a six day business trip? And that I had been so blinded by powder, the previous day, that I missed every single clue that they were coming down with something?

Umm, no. I not only missed a great powder day, but I also missed the opportunity to ski with my Women on Wednesday group. Sure, there are worse fates. I got lots of extra snuggles from my kids. I made them chicken noodle soup and plied my own immune system with green juices, for good measure. I was informed that “Mommy School,” is way more boring than actual school, by my six year old. I’m calling it a win.

But, mark my words, I will never, ever, ever take to social media and attempt to wrangle a powder posse for the following morning. And, I most certainly will not take for granted the fact that I had a day of devouring delicious powder runs as if they were so many chocolate truffles, just the day before.

What are some of your ski superstitions?

Checking the Ski Day Meter

As January has come to an end and after the Sundance Film Festival has left town for another year, it’s time to refocus on skiing and take stock of what we’ve been doing to keep up with our beloved activity. This is the time when it’s always refreshing to check how our skiing compares against any possible New Year resolutions involving technique learned, runs visited or just frequency.

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While we are on the slippery subject of resolutions that relate to winter sports activities, mine were to ski at least a hundred times. A good, impressive number, but so far my activity on snow doesn’t seem to be on track to meeting this ambitious goal. Here’s the truth: At the end of January, I can only claim 28 times out skiing! This compares to a high number of 36 in 2010 and an average slightly over 30 times, each year since 2008.

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Of course, there’s still time and I still harbor some hope to make it to the 100 mark, but this will take more dedication if I am to catch up and lower my ski day deficit. Deep inside, I know this will be tough; arithmetically, I better get out every day from now on. The problem is that, this season, there were just too many competing activities that have been ganging up on my serious resolution. For one thing, I am in the middle of a construction project that is moving too slowly for my taste and is literally devouring my skiing time. I hope it will get better, but it’s merely a hope, not a reasonable certainty!

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This said, if I had lesser days of skiing, the ones I had were all exceptionally great.

While I missed the big “dump” on January 30, I recall three wonderful ski days that were nothing of exceptional. The first one happened on opening weekend. The new snow came just on time for celebrating Deer Valley’s new season and was indeed a sweet surprise. My second wonderful ski day happened on December 20, the very last day of fall. There was powder everywhere and it was as good as it ever gets on a snow day. I even ventured into “Son of Rattler,” which is not what I would rate as a “PG” run, but I had first tracks on that one, and to hard-core skiers, first tracks are always very special.

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Then, as we turned into a brand new year, there was January 5th, the weekend the Mayflower chairlift opened up to the skiing public. The snow was nothing short of spectacular as we got to ski for the very first time into the entire snow depth that had accumulated since the beginning of the season.

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I should also mention my first serious spill of the year, on January 31. I was minding my own business enjoying some new powder left from the day before just below Sultan Express top station. My two skis met a good size bump and they sent me head over heels on the snow below, giving me a full “face shot” I wasn’t expecting. It sure got my attention! All these unexpected and fun events take place through the whole winter at Deer Valley Resort if you make the effort to get out of your house and just show up for them!

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Of course, in addition to these special occasions, they were all the other days during which everyone could enjoy the superlative grooming Deer Valley Resort is famous for. Blue bird days were almost the rule during January, a crispy, cool weather kept the snow just perfect. It was not too soft nor too hard; just in-between as a skiing Goldilock would have put it. I skied very fast, had tons of fun and my only regret is that I didn’t ski a few more days. Not so much because of my near obsession with my century goal, but because there is nothing better than a day spent on the hill.

Which reminds me, it’s now time for me to begin February on the right foot.

Time to go skiing now; goodbye!