Tactics are key when your line gets tight. A well-planned entry begets a successful exit.
1. Prep Turn › Your next turn sets your trajectory, so this is your chance to adjust your line before you have to commit. Focus on the spot where your next turn will finish because that will set up your entry.
2. Setup › Use this turn to get your skis aimed right at your target so that, from here to the exit, you won’t have to make any more directional adjustments.
3. Money Shot › As space constricts, keep your skis running straight through the pinch. Just let ’em ride. This is no place for second thoughts or indecision.
Locavore, farm-to-table, seasonal slow food: a good-for-you—and good-for-the-world—trend comes to ski country.
Crafting gourmet meals centered on a region’s signature in-season ingredients isn’t a novel idea. But then Utah in deep winter isn’t exactly Alice Waters’s Berkeley or slow-food Italy’s Piedmont. Fresh, local and sustainably produced fruits of the sea, field, pasture and vine are hardly the vaunted attributes of ski season in the Rockies High Sierra and Western Canada. That’s not stopping John Murcko, who—along with a handful of other inspired ski-town chefs—is satisfying even the most sophisticated skiers’ palates while leaving the smallest ecological footprint possible.