Olympic champ Jonny Moseley helps you (finally) conquer the bumps.
Last fall, Jonny Moseley strode into my office with a bone to pick. “Moguls don’t need to be as hard as everyone makes them,” he insisted. As the magazine’s instruction editor and a mediocre-at-best bump skier, I was all ears if a little skeptical. I constantly hear from readers who want to improve their mogul technique, but can any of us really hope to shred like Moseley? What’s more, can an Olympic champ who pinballs zipper lines in his sleep break it down in terms we mortals can understand?
Your venti non-fat, no-frills, upside-down mochachino is ready at the second window. Please ski forward.
These days, it’s not unusual to see a Starbucks on every other street corner in America. In some cities, you’ll find two or more on a single block. It’s a rare ski resort base village that doesn’t have at least one Starbucks handing out everything from standard drip coffees to elaborate lattes, teas and cocoas. So it was really only a matter of time before one popped up right on the ski slopes. That time has come in Squaw Valley, which opened the world’s first ski-in/ski-out Starbucks earlier this month.