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Ski Resort Life

New Five-Resort $349 Pass

Come Hither: Alta, Aspen, Jackson and Squaw/Alpine team up.

The new motto for resorts this season just might be All for One, One for All, as four of the biggest names in the sport have banded together to offer a unique, unified ski pass. The new Mountain Collective pass, working with Liftopia, offers eight days of skiing at Alta, Aspen/Snowmass, Jackson Hole, and Squaw Valley/Alpine Meadows for $349. 

The Two Faces of Sugarbush

Whether you fancy old-school skiing or sleek, modern resort life, this New England classic's got you covered.

The defining characteristic of Sugarbush is that it’s two mountains: Lincoln Peak—the original ’Bush—and Mt. Ellen, formerly Glen Ellen ski area. The two-mile Slidebrook Express high-speed quad connects the two, and there’s plenty to love about both, but their vibes and personalities are distinctly different. Lincoln Peak is sleek and polished, with full resort amenities; Mt. Ellen is a shut-up-and-ski, throwback kind of place.

In World Cup Freestyle Moguls, it's Vermont vs. Montreal

Justine Dufour-Lapointe, Hannah Kearney | Deer Valley
Justine Dufour-Lapointe (left) and Hannah Kearney compete in the dual moguls final at Deer Valley. (Photo: U.S. Ski and Snowboard Association)
Nipped at last week's World Championships, retiring Kearney battles gold-medalist Justine and the Dufour-Lapointe sisters.

Eastern skiers get one last chance to see an Eastern skiing legend in competition this weekend when the Freestyle World Cup makes a stop in Lake Placid.

Mogulist Hannah Kearney of Norwich, Vt., owner of a record eight World Championship medals and an Olympic gold, recently announced that she’ll retire from competitive skiing at the end of the season.

Is Red Mountain the New Jackson Hole?

Red Mountain Resort | Rossland BC
Red Mountain Resort, BC
This Canadian resort might be skidom’s best-kept secret. And with two new expansions, it’s also the biggest.

The “glasses” at Red Mountain’s first annual Beer Goggles Craft Brew Festival hold only three ounces. Which is, apparently, enough. Keri Bascetta, SKI’s staff photographer, and I are standing around in ski clothes in a party tent on a wood-chipped parking lot with, well, pretty much everyone within a 50-mile radius of the place, drinking tiny beers and laughing our butts off. We are freezing, but we don’t care. Snow has started to accumulate outside—a light dust that coats the plastic tent windows and picnic tables.

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