Humble. Energetic. Wise. Three words that describe the 96-year-old pioneer.
When Klaus Obermeyer started skiing 93 years ago, he skied on thin pieces of chestnut wood. The wood was from an old crate used to carry oranges. He nailed a pair of his buckle shoes to them with a couple of inches of nail sticking through the bottom, and tied one end of a string around the tips, and the other around his knees to create ski tips.
“When you’re three, you’re not a very good carpenter,” Obermeyer says.
Being the widow of a skiing legend isn’t easy. Emily Coombs is making it work.
Ten years ago this spring, Doug Coombs, one of American skiing’s most admired figures, died in a fall in one of the countless steep chutes at La Grave, France, the wild ski area where he lived with his wife, Emily, and their two-year-old son, David. Coombs, along with Chad VanderHam, died while working as mountain guides, the career Coombs had carved out after a career in ski films and extreme skiing competitions.
Drones are coming to resorts, which want them for everything from vanity videos to rescue efforts. But don’t expect to fly your own drone on the hill soon.
Bruce McTavish Glimpsed the dawning of skiing’s drone era last season at Canada’s Big White resort. The 60-year-old Seattleite paid a new drone-video service to film himself and his fiancée skiing a run together. “It was a lot of fun,” McTavish says. “I’d always wanted to see what I look like skiing from above.”
Sometimes it takes a near death experience to teach us what really matters in life.
The last thing you want to hear while traveling at 80 mph on a barren interstate in rural Montana is an expletive indicating a loss of control. Yet that’s what my twin brother, Sean, gasped as we began to fishtail around a shaded, icy curve.
You may never again feel such inner warmth over buying socks.
(Photo: Crystal Sagan)
You know where your farm-raised, fair-trade, free-range, organic, local, farm-to-table dinner is coming from. Your beer is local. Maybe your skis are even hand-made in the U.S. What’s next? Free-range, local, organic socks? Well, now that you mention it…