Ski Vermont Magazine

PRSRT STD 

U.S. POSTAGE 

PAID 

BURLINGTON, VT 

PERMIT NO. 19 

W I N T E 

R I N I T 

S O R I G 

I N A L S 

T A T E !

Courtesy of Justin Cash

DESIGN 

Methodikal, Inc. 

PRINTER 

Lane Press 

CONTACT INFO 

Ski Vermont 

P.O. Box 368 

Montpelier, VT 05601 

T: 802.223.2439 

F: 802.229.6917 

E: info@skivermont.com 

Courtesy of Jeb Wallace-Brodeur 

www.SkiVermont.com 

/SkiVermont & /RideVermont 

@Ski_Vermont & @RideVermont 

Ski_VT & RideVermont 

COVER PHOTO 

Jeb Wallace-Brodeur 

Aidan Casner & Maddie Khamnei enjoy 

early season love on Sugarbush’s Jester trail. 

2 FRESH TRACKS 

Discover something new this winter. 

PUBLISHER SKI VERMONT 

Kelly Pawlak, Chair 

Parker Riehle, President 

Kyle Opuszynski, Dir. of Marketing 

EDITOR 

Kyle Opuszynski 

SkiRideVT 

ASSISTANT EDITOR 

Hilary DelRoss 

4 MOUNTAIN HAPPENINGS 

Where to go and when to be there. 

8 THE AMAZING ADVENTURES OF READY FREDDY Story by Hilary DelRoss 

Seven steps for getting the most out of your next day on the slopes. 

16 SKI LIKE A GIRL Story by Kyle Opuszynski 

How women’s-only clinics helped one skier make the leap. 

27 CHILDREN OF WINTER Story by Peter Oliver 

Vermonters are turning the U.S. women’s cross-country ski team into an Olympic contender. 

37 ONE BOURBON, ONE CIDER, ONE BEER Story by Mike Hannigan 

One man’s grueling search for the perfect après-ski beverage. 

46 APRÈS-SKI COCKTAIL RECIPES 

Eight delicious ways to unwind from a day in the Green Mountains. 

48 FARM TO TABLE & BEYOND Story by Sky Barsch 

Vermont’s finest resort restaurants put their best fare forward. 

60 ALPINE AND NORDIC SKIING FACTS AND STATS 

Get the details on Vermont’s diverse array of skiing and riding destinations. 

SkiVermont.com 1

FRESH TRACKS 

THE EDITOR 

HONING HER 

SKILLS 


FINDING SOMETHING NEW 

Coming off a record-breaking year with nearly 4.7 million skier 

and rider visits for the 2014–15 season, Vermont truly shines as 

a premier winter vacation destination. Vermont resorts boast a 

variety of terrain, powerful snowmaking capabilities, world-class 

dining, ski-in / ski-out accommodations, and a high level of 

guest services that leave every visitor with a smile on his or her 

face. We invite you to continually explore our Green Mountains, 

and we hope to offer some guidance along the way. 

In the pages that follow, find stories of Olympic athletes 

groomed in Vermont, learn how expert skiers can improve 

their level of skiing, explore a guide to introducing a friend or 

family member to the sport, join in the search for the perfect 

après-ski beverage, and discover how Vermont chefs use 

local resources in their kitchens. We will also tell you about 

Ski Vermont programs that introduce people to skiing and 

riding, including how fifth grade students can try a variety of 

Vermont resorts at no cost and how to win a free snowboard or 

pair of skis by visiting all the mountains in our fine state. The 

stories in this magazine aim to help you uncover what makes 

Vermont a wonderful place to visit. Each region hosts a variety 

of unique experiences to discover, and you will never tire of 

searching out new and exciting aspects of the winter vacation. 

Vermont serves as a playground for those looking to explore. 

They say that learning something new exercises your brain, 

and Vermont offers many ways to do so. I tried a couple of new 

things myself this past winter. Read all about my personal 

ski clinic adventures, which prove that skiing and riding are 

lifelong sports that can always be improved upon. After taking 

these clinics, I had more fun on the slopes because I gained 

the confidence and skills to master more difficult terrain. I 

also took a snowboarding lesson to tackle a new sport on 

snow and learn something new with my husband. We both 

felt invigorated with a passion for a new sport. I was instantly 

hooked and bought snowboard equipment so that I can both 

ski and ride this season. 

Vermont truly shines as a 

premier winter vacation 

I hope that the stories in the pages ahead inspire you to get to 

Vermont this winter and ignite or rekindle your love for the 

mountains. Uncover one-of-a-kind experiences in Vermont— 

both on the snow and off—while spending time with the 

ones closest to you. A winter vacation in Vermont creates 

new memories for you and your loved ones. It is those shared 

activities that bring us closer together. 

Kyle Opuszynski, 

Director of Marketing 

2 SkiVermont.com

Cabot Creamery is fully owned and operated 

by 1,200 farm families in New England and 

New York. Our farmers get 100% of the profit 

and do all they must to ensure you get the 

best, all-natural dairy foods. From our families 

to yours - taste the commitment to quality in 

every bite of the World’s Best Cheddar. 

CONANT FAMILY, Richmond, VT 

One of the 1,200 farm families who own 

Cabot Creamery Cooperative. 

BAKED MACARONI & CABOT CHEDDAR 

INGREDIENTS 

DIRECTIONS 

Butter or nonstick cooking spray 

2 1 ⁄4 cups uncooked small 

elbow macaroni 

3 cups milk 

5 tablespoons Cabot Salted Butter 

3 slices firm white or whole wheat 

bread, pulsed into crumbs in 

processor or blender 

3 tablespoons King Arthur 

Unbleached All-Purpose Flour 

3 

⁄4 teaspoon salt 

1 

⁄4 teaspoon ground black pepper 

1 

⁄8 teaspoon freshly grated nutmeg 

Several dashes Tabasco Sauce 

16 ounces Cabot Sharp Cheddar, 

Cabot Extra Sharp Cheddar or 

Cabot Smoky Bacon Cheddar, 

grated (about 4 cups), divided 

MAKES 8 SERVINGS 

1 Preheat oven to 375°F. Butter 9-by-13-inch or other shallow baking dish or 

coat with nonstick cooking spray and set aside. 2 Stir macaroni into large pot 

of boiling salted water; cook for 5 minutes after water returns to boil, or until 

outside is cooked but center is still firm. Immediately drain in colander and 

rinse under cold water; set aside. 3 In saucepan over medium-high heat or in 

microwave on high power for 20 second intervals, heat milk to just below 

simmer. 4 In pot you used for pasta, melt butter over medium-low heat. 

Pour 2 tablespoons of butter into bowl, add breadcrumbs and blend together 

thoroughly; set aside. 5 Reduce heat to low, add flour to butter remaining in 

saucepan and whisk over heat for 2 minutes, being careful not to let it color. 

Add milk in small amounts at first, whisking until smooth after each addition; 

continue stirring until sauce thickens and comes to simmer. Cook, stirring often, 

for about 3 minutes. 6 Remove from heat and whisk in salt, pepper, nutmeg, 

Tabasco and half of cheese. Stir in drained pasta. 7 Spread one-third of 

pasta mixture over bottom of prepared baking dish. Scatter one-third of 

remaining cheese on top. Spoon another one-third of pasta on top and add 

another one-third of cheese. Top with remaining pasta. Mix remaining cheese 

into breadcrumbs and scatter evenly over top. 8 Bake uncovered for 25 to 30 

minutes, or until golden on top and bubbling throughout. Let stand for 5 

minutes before serving. 

NUTRITION ANALYSIS: 

Calories 474, Total Fat 27g, Saturated Fat 15.5g, Sodium 732mg, 

Carbohydrates 37g, Dietary Fiber 1.5g, Protein 22.5g, Calcium 542mg 

For more recipes, visit: cabotcheese.coop

FRESH TRACKS 

2015–2016 MOUNTAIN HAPPENINGS 

DECEMBER 

JANUARY 

FEBRUARY 

2 

Courtesy of Justin Cash 

KILLINGTON RESORT: 

RAILS 2 RICHES 

The East’s most lucrative rail jam, Rails 2 

Riches officially kicks off the shred season for 

pro and amateur skiers and riders from across 

the U.S. and Canada. 

Killington.com/events 

December 5, 2015 

SMUGGLERS’ NOTCH RESORT: 

BREWFEST 

Smugglers’ popular BrewFest bookends the 

ski and ride season in the winter and spring, 

with local and regional beers for sampling, 

music, food, prizes and a souvenir glass. 

Smuggs.com 


BOLTON VALLEY: SANTA SUNDAY 

Dress as Santa for your day of skiing or riding 

and get a free lift ticket for the day. 

Boltonvalley.com 


OKEMO MOUNTAIN RESORT: 

FAMILY NEW YEAR’S EVE 

Midnight arrives early for those enjoying an 

assortment of activities such as ice skating, 

snow tubing, snowshoeing, mountain coaster 

rides, horse-drawn wagon rides, cookie 

decorating, bingo, trivia, a DJ dance party and 

more. Party games, balloons, noisemakers 

and fireworks add to the celebration, complete 

with a pizza party dinner in the Roundhouse at 

Jackson Gore. 

Okemo.com 


SKI 

& 

TO 

SNOWBOARD 

MONTH 

JANUARY IS LEARN TO SKI AND SNOWBOARD 

MONTH IN VERMONT. 

Beginners can get a full beginner’s package 

with lift access, instruction and equipment for 

just $49, non-holiday dates, in January. Must 

purchase in advance; see website. 

skivermont.com/learn 

January 2016 (Non-holiday) 

SUGARBUSH RESORT: 

TOUR DE MOON 

Take a guided skin or snowshoe to the Glen 

House at Mount Ellen for some hearty food 

and drink, followed by a moonlit ski down 

the mountain. 

Sugarbush.com 

January 17, 2016 

MOUNT SNOW RESORT: 

GROMMET JAM SERIES 

Skiers and riders ages 12 and under are 

coached in the park in the morning and then 

compete in the afternoon, all at Grommet Park 

in Carinthia. 

Mountsnow.com 


MAD RIVER GLEN: 

JUNIOR UNCONVENTIONAL 

TERRAIN COMPETITION 

The Junior Unconventional Terrain Competition 

is for skiers 14 and younger. Top finishers will 

qualify for the Triple Crown Unconventional 

Terrain Competition as well as all the Ski the 

East Freeride Tour events. 

Madriverglen.com 


SUICIDE SIX: FISK TROPHY RACE 

This year’s Fisk Trophy slalom race, the 79th 

consecutive running of the event, demonstrates 

why ski racing is so easy to love! The race has 

been in existence since 1937 and is the oldest 

alpine trophy race in North America. 

Suicide6.com 

February 7, 2016 

SUICIDE SIX: 

ANNUAL TORCHLIGHT PARADE & DANCE 

Come celebrate Suicide Six’s 80th Anniversary 

and Torchlight Parade shortly after sunset 

with dancing in the lodge—it’s fun for the 

whole family! 

Suicide6.com 



FAMILYFUN WINTER CARNIVAL 

Smugglers’ teams up with FamilyFun magazine 

to host the FamilyFun Winter Carnival, an 

afternoon of games, giveaways, face painting, 

music, free barbecue and lots of family fun on 

the snow! 

Smuggs.com 


MAD RIVER GLEN: 

TRIPLE CROWN COMPETITION SERIES 

Three events back-to-back-to-back to 

determine Mad River Glen’s king and queen of 

the hill: the Unconventional Terrain Competition 

on Saturday, the Mogul Challenge on Sunday 

and the Vertical Challenge on Monday. 


February 20–22, 2016 

STOWE MOUNTAIN RESORT: 

72ND ANNUAL STOWE DERBY 

Participate or cheer on competitors at the 

oldest downhill/cross-country ski race in 

North America. 

Stowe.com 


MIDDLEBURY COLLEGE SNOW BOWL: 

WINTER CARNIVAL 

The Middlebury College Winter Carnival 

will serve as the Eastern Intercollegiate Ski 

Championships, with alpine and Nordic 

competitions for the top college skiers in the 

East. The Ski Vermont specialty food tour will 

stop at the carnival on Saturday, February 27. 

Middleburysnowbowl.com 

February 26–27, 2016 


FRESH TRACKS 

MARCH 

JAY PEAK RESORT: 

SNOW LEOPARD RANDONEE CHALLENGE 

See what all the hype is about—check out 

“rando racing” in this fun ski challenge that 

takes you up and all around Jay Peak Resort. 

Jaypeakresort.com 

March 5, 2016 


LIGHT THE NIGHT RAIL JAM 

Okemo is lighting up the snow for skiers and riders 

of all ages with $5,000 in cash and prizes up for 

grabs. A new rail garden constructed specifically 

for this event will give skiers and riders an optimal 

venue for showing off their best moves. 

Okemo.com 

March 5, 2016 


EXTREME SKIING CHALLENGE 

Take on Smugglers’ most challenging lift-accessed 

terrain in this freeskiing competition, now in its 

fourth year. Competitors are judged on line, 

control, fluidity, technique and style. Big prizes. 

Snscvt.com 

March 6, 2016 

STRATTON MOUNTAIN RESORT: 

VERMONT OPEN 

A 2015 Top Ten Vermont event (as determined 

by the Vermont Chamber of Commerce), 

the Vermont Open invites snowboarders of 

all ages to compete in Vermont’s only open 

competition, including features such as a retro 

pipe, slopestyle and rail jam. 

Stratton.com 

March 11–13, 2016 


SUGAR DAZE CONCERT 

When the sap starts running in Vermont’s 

maple trees, Okemo will be tapping into the 

sweet sounds of notable musical artists 

with Sugar Daze, a free outdoor concert 

extravaganza in the Jackson Gore courtyard. 

Okemo.com 

March 12, 2016 

JAY PEAK RESORT: 

THE SKI THE EAST FREERIDE TOUR 

EXTREME FINALS 

The East Coast’s best freeriders compete for 

cash during the two-day Ski the East Freeride 

Tour finals. 


March 19–20, 2016 

STRATTON MOUNTAIN RESORT: 

24 HOURS OF STRATTON 

Skiers and snowboarders of all ages take to the 

slopes for 24 hours as individuals and teams 

vying for the most vertical feet skied. The 

event raises funds for the Stratton Foundation, 

which helps needy community members. 

Stratton.com 

March 19–20, 2016 

SUGARBUSH RESORT: 

SUGARING TIME FESTIVAL 

Celebrate spring in Vermont with a Kids Pizza 

and Movie Night, Gelandesprung Championship, 

maple-themed specials and more. 

Sugarbush.com 

March 19–20, 2016 

MOUNT SNOW: BUD LIGHT REGGAEFEST 

Live reggae music, barbecue and beer garden as 

well as the famous Sink or Skim pond skimming 

contest and the Duct Tape Derby make this a 

weekend full of fun for the whole family. 

Mountsnow.com 

March 25–27, 2016 

BROMLEY MOUNTAIN: SPRING FLING WEEKEND 

Live music, fun family events and the 

Trampoline Things will be on hand from 

Vermont’s Summer Adventure to liven up the 

weekend both days! Classic spring events 

include the pond skimming contest on School 

Slope and the Duct Tape Derby. 

Bromley.com 

March 26–27, 2016 

STOWE MOUNTAIN RESORT: 

RACE TO THE TOP OF VERMONT 

All-terrain skiers race uphill on Stowe’s 

famous Gondolier trail, as they “skin to win” 

the first title. 

Stowe.com 

March 26, 2016 

MAD RIVER GLEN: EASTER CELEBRATION 

A grand Mad River Glen tradition featuring a 

mountaintop service, Easter egg hunt, costume 

parade and Tex’s Famous Chicken Barbecue. 


March 27, 2016 

APRIL 

BOLTON VALLEY: POND SKIMMING 

Test your luck skimming the pond or cheer on 

others as they try. 

Boltonvalley.com 

April 2, 2016 

JAY PEAK RESORT: BEACH PARTY 

Pink flamingos, frothy beverages and a volleyball 

court made from snow. What more do you need 

to know about this annual rite of spring? 


April 2, 2016 

MOUNT SNOW RESORT: 

WINTER BREWERS FESTIVAL 

AND GLADE-IATOR 

Saturday offers the Winter Brewers Festival 

featuring more than 25 different breweries, 

great food and a performance by the Jeff 

Tuohy Band. Sunday features the Bud Light 

Glade-iator extreme bump competition on the 

double black diamond trail Ripcord. 

Mountsnow.com 

April 2–3, 2016 

KILLINGTON RESORT: 

BEAR MOUNTAIN MOGUL CHALLENGE 

Bump and jump racing on Outer Limits, where 

skiers of all ages compete for bragging rights 

as the best mogul skier in the East. 

Killington.com 

April 16, 2016 

KILLINGTON RESORT: DAZED & DEFROSTED 

Killington’s spring music festival returns with hot 

live tunes, cool drinks and a party atmosphere 

at Superstar and the Roaring Brook Umbrella 

Bars, your spring skiing headquarters. 

Killington.com 

April 23, 2016 

FIND OUT WHAT ELSE IS GOING ON AT 

SKIVERMONT.COM/EVENTS 



FRESH TRACKS 

A PASSPORT TO WINTER FUN: 

FIFTH GRADERS SKI FREE IN VT 

Imagine receiving a passport that allowed you to ski and snowboard at Vermont resorts 

over 80 times in one season! Who wouldn’t love that? Fifth graders can ski or ride free 

all season in Vermont with the Ski Vermont Fifth Grade Passport program. 

NEED A LIFT? 

You don’t have to leave winter 

in Vermont behind when you 

head home. Before your memory 

melts away, scoop up the latest 

and greatest Ski Vermont poster 

to adorn your wall. Grab the one 

that speaks best to your day on 

snow, or make the entire collection 

yours. We’ve got you covered at 

SkiVermont.com/store, where 

you’ll find pricing details and how 

to place your order. 

Parents or friends of fifth graders can simply sign up online at skivermont.com/FGP 

to receive a passport in the mail. A passport containing three tickets to each alpine 

resort and one or three tickets to each Nordic resort in Vermont will be mailed to 

eligible recipients for the low processing fee of $10. Proof of age is required. 

Speaking of age, there is no better time to get a child involved with a winter sport than 

in those grade-school years. Research shows that introducing preteens to lifelong sports 

can help them develop healthier habits in life. The fifth grade passport helps children 

embrace a winter sport by getting them started on Vermont’s slopes with free lift 

tickets. For kids new to the sport, Ski Vermont recommends scheduling a professional 

lesson with the money saved, so your fifth grader has the best experience possible. 

Explore our Learn-to-Turn programs at skivermont.com/learn. 

The passport can also be used as an incentive to pack up the family and start fresh 

traditions at new-to-you resorts in Vermont. Take it from one of our 2014–15 passport 

holders: “The program is fantastic. It definitely motivated our family to get out on 

the slopes more than we would have otherwise. Getting out there this season with my 

11-year-old son reignited my love of skiing and will certainly motivate us to ski/ride just 

as much next season.” 

Sarah Wojcik ❄ 


lä 

THE AMAZING 

ADVENTURES 

READY FREDDY 

t 

Written by Hilary DelRoss A Illustrated by Chris Case 

ARE YOU AN AVID SKIER OR SNOWBOARDER LOOKING TO TRY A NEW DISCIPLINE? PERHAPS YOUR FRIEND WANTS TO GET IN 

ON ALL THE FUN AND JOIN YOU ON THE SLOPES? OR ARE YOU TRYING WINTER SPORTS FOR THE FIRST TIME? 

WHETHER YOU’RE EXPERIENCED OR JUST STARTING OUT, WHETHER YOU WANT TO SKI OR TO RIDE, ONE THING STILL HOLDS 

TRUE: PROPER PREPARATION LEADS TO A SMOOTHER, MORE ENJOYABLE EXPERIENCE ON THE SLOPES. IF YOU’RE NEW TO 

SLIDING ON SNOW OR IF YOU’RE HELPING A FRIEND GET INTO SKIING OR RIDING FOR THE FIRST TIME, FOLLOW THE HANDY 

GUIDE BELOW FOR TIPS ON HOW TO PLAN AHEAD FOR A SUCCESSFUL FIRST DAY FOR YOU OR YOUR FRIEND. 


STEP ONE: BOOK A LESSON 

When you decide to try skiing or snowboarding, we highly recommend 

signing up for a lesson with a professional instructor. Taking lessons is 

the best way to learn because the pros teach you how to develop good 

techniques right from the start. 

Choose a date to take a lesson and call the ski and ride school. It’s easy 

to add a lesson to a winter vacation package. We recommend booking a 

lesson for the first day of the vacation so you start your trip off on 

the right foot. Alternatively, you may take a day trip to the mountain 

for your first lesson. Be sure to factor in transportation time and 

parking when selecting the time of your lesson so you do not feel 

rushed upon arrival. 

STEP TWO: INVENTORY GEAR 

You’ll be able to focus on the task at hand—the lesson—if you are warm, 

dry and comfortable. Opt for moisture-wicking synthetic or wool fabrics 

instead of cotton. Dressing in layers is the best way to regulate body temperature; layers can be added or removed throughout the 

day as needed. From the bottom up, you’ll want to gather the following items: 

* SKI OR SNOWBOARD SOCKS 

dDid 

* LONG UNDERWEAR BASE LAYERS FOR TOP AND BOTTOM 

* MID-LAYER TOP, SUCH AS A FLEECE 

somebody 

* WATERPROOF JACKET AND PANTS 

say 

* GLOVES OR MITTENS AND A BACKUP PAIR 

layers? 

* HELMET (AVAILABLE TO RENT AT SOME RESORTS) 

* GOGGLES 

* LIP BALM AND SUNSCREEN IF IT’S A SUNNY DAY 

Arrive at the mountain dressed in these layers. At the rental department you’ll be fitted for the rest of the gear, including ski or 

snowboard boots, a pair of skis and poles or a board, and a helmet if you don’t have one. 

w 

continued on page 11 


YOU CAN GO TO COLLEGE ANYWHERE, BUT IF YOU 

LOVE TO SKI AND RIDE, THERE’S ONLY ONE PLACE 

WHERE YOU CAN EARN A VERMONT DEGREE 

FIND YOUR PATH AT VTDEGREES.ORG

STEP THREE: GET REST AND FUEL UP 

It’s important to arrive at the lesson well rested 

and with a positive attitude. Finalizing travel plans 

and laying out gear ahead of time will set you up 

for a successful day on the slopes. By preparing 

in advance you’ll be able to wake up on the 

morning of your lesson and eat a good meal that 

gives you enough energy to allow you to focus on 

the fun new experience. 

4POSITIVE ATTITUDE 

STEP FOUR: ARRIVE AT THE MOUNTAIN 

Your first stop when you arrive at the mountain will be the front desk at the ski and snowboard school. At the counter, you’ll register 

for your lesson and purchase a beginner package and lift ticket if you haven’t done so already. You’ll also fill out a form that will help the 

staff fit you with the right rental equipment. This form is the rental agreement, and it will ask for your height, weight, age, ability level 

and shoe size (so you get the correct equipment). 

STEP FIVE: RENT EQUIPMENT 

Getting your rental equipment is a step-by-step process in itself. First 

up are the boots. Your feet do a lot of work when they are strapped 

onto skis and boards, so it’s important to get ski or snowboard boots 

that fit properly. Let the staff show you how to use the buckle or lacing 

system. Once you have a good fit, bring your boots and rental form over 

to the ski counter to pick up a pair of skis and poles or to the snowboard 

counter to pick up a board. The technicians will adjust the ski and board 

bindings according to the information on your form and may ask you a few 

questions to help them get it just right. Staff will also help skiers choose 

the pole length that allows the elbow to rest at a right angle when the 

skier is gripping the pole. 

continued on page 12 

6 


STEP SIX: TAKE THE LESSON 

After stowing your street boots in a locker along with any 

other items you don’t need to take along, head outside to 

the meetup area. This is usually located near the beginner 

terrain, often identified with green circles on the trail map 

key. Instructors will greet you and ask you some questions 

like “Have you ever skied before?” or “When was the last time 

you tried snowboarding?” These questions help instructors 

determine your level of ability so they can place you in the 

right group or tailor a private lesson. Then it’s off you go— 

your instructor will take it from there and guide you through 

your lesson. 

UNTIL OUR NEXT ADVENTURE! 

STEP SEVEN: ENJOY APRÈS 

When the lesson is over, it’s time to say goodbye to new friends 

and thank your instructor. It’s customary to tip an attentive 

instructor at the end of the lesson. If you have the energy to 

keep going, there is usually some time remaining to take another 

run and practice what you learned before the lifts close. When 

you are done skiing and riding for the day, return your boots 

along with the rest of your rental gear. Be sure to get a drink 

of water and some snacks to rehydrate and refuel. Après-ski 

(app-ray ski), French for “after skiing,” refers to the time you 

spend reconnecting with friends and family to share stories and 

photos from your experience. Many resorts have fun activities 

and entertainment after the lifts close for the day, such as live 

music and games that you can enjoy while toasting a great day 

on the snow with beverages. Try a hot chocolate, a hot toddy or 

a Long Trail Ale. 

xEven though skiing and snowboarding are individual sports, the resort atmosphere is a social one. 

Bringing a friend to the slopes is the perfect way to share your passion for winter sports and to 

ensure that you’ll have people to ski and ride with as they progress. Bring a Friend lets you share 

the love of skiing and snowboarding with others by helping them sign up for lessons from the pros. 

For even more incentives, check out the Bring a Friend campaign, which rewards skiers and 

snowboarders nationwide for introducing friends to their favorite sport or trying a new sport 

themselves by taking professional lessons. 

VERMONT BRING A FRIEND CHALLENGE 

Sign up for lessons at a resort in Vermont and you can win a Ski & Stay package for two. Just 

tag your photos with #BringAFriendVT on Instagram, Twitter or Facebook and show us how much 

fun you had learning with your friends. Ski Vermont will choose one winner at the end of the 

season for a trip to a Vermont resort the following season. 

BRING A FRIEND DEALS 

Vermont resorts offer deals like discounted or free lift tickets and food when you bring a friend 

to try skiing or snowboarding. Find the details at skivermont.com/BAF. Some restrictions apply. 

e 


SKI 

& 

TO 

SNOWBOARD 

Serving the 

Deerfield 

Valley & 

Southern 

Vermont 

LEARN TO TURN AT VERMONT RESORTS 

There is no better place to experience the thrill of learning to ski or snowboard than 

in winter’s original state. Here in Vermont, we have some of the best instructors in 

the world, and plenty of beginner terrain for those just starting out or trying a new 

sport for the first time. 

$49 

BEGINNER PACKAGES 

Lesson, Equipment 

& Lift Ticket 

3 

BEGINNER LESSONS 

$129 

BRING 

A FRIEND 

BRING A FRIEND.ORG 

BUT WAIT, 

THERE’S STILL 

MORE 

January is Learn to Ski and Snowboard Month nationwide, and 

Vermont resorts are once again offering a great deal for 

beginners. FOR JUST $49 DURING THE MONTH OF JANUARY, 

BEGINNER PACKAGES INCLUDE A LESSON WITH A PROFESSIONAL 

INSTRUCTOR, EQUIPMENT RENTAL AND A LIFT TICKET TO ACCESS 

BEGINNER TERRAIN. This offer is valid for first-time skiers 

and snowboarders during non-holiday periods in the month of 

January 2016. Because of the deeply discounted price, we will 

offer only one beginner package per person. Lessons must be 

booked at least 48 hours in advance. 

For an even better deal and more days on the snow, try 

Ski Vermont’s Take Three program. TAKE THREE BEGINNER SKI 

OR SNOWBOARD LESSONS, WITH LIFT ACCESS AND RENTALS 

INCLUDED, FOR ONLY $129. The three lessons can be redeemed at 

one, two or three different participating resorts, so you can opt 

to stick to familiar territory or explore several mountains this 

season. Lessons are available all season except holidays, are for 

beginners only, are non-transferable and must be reserved 

in advance. 

Do you ski or ride but your buddies haven’t tried it yet? Bring a 

Friend to the mountain. INTRODUCE YOUR FRIENDS OR FAMILY TO 

YOUR FAVORITE SNOWY SLOPE THIS SEASON AND YOU COULD 

BE REWARDED FOR SHARING YOUR LOVE OF SNOW. Post a photo 

of yourself or your friends learning to love a new sport on 

Instagram, Facebook or Twitter and tag it #BRINGAFRIENDVT 

to be entered to win a two-night ski-and-stay package for 

two for the 2016–17 season. If there is a future powder hound 

lurking in your midst, Ski Vermont has you covered. 

Visit SkiVermont.com/learn for more information on all of our 

Learn to Turn programs and a list of participating resorts. 

The Largest Selection 

of Single Family 

Homes, Townhomes, 

Commercial 

Properties & 

Parcels of Land 

183 Route 100, 

West Dover, VT 05356 

Office: 802-464-3055 

Fax: 802-464-2069, 

Info@HermitageDVRE.com 

HermitageDVRE.com 


FRESH TRACKS 

insider 

GEAR 

guide 

4 

3 

1 

1 

2 

THE EXPERIENCE 88 AND 

TEMPTATION 88 

BY ROSSIGNOL 

It’s racing DNA meets freeride. Precision and 

power meet effortless float. It’s everything 

you need for the ultimate one-ski quiver. The 

award-winning Experience 88 and Temptation 

88 for women now feature Rossignol’s 

revolutionary Air Tip technology, delivering 

an elevated all-mountain experience across 

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Ski Like 

a Girl 

― 

By Kyle Opuszynski 

I HAVE BEEN SKIING SINCE I WAS 2 YEARS OLD. WHEN 

I TELL PEOPLE THAT I HAVE SPENT SO MANY YEARS ON 

SNOW, THEY ASSUME THAT I CAN CONFIDENTLY CONQUER 

THE MOUNTAIN. IN REALITY, I’VE BEEN STRUGGLING 

TO TAKE MY SKIING TO THE NEXT LEVEL AND WISHING 

I COULD REALLY FEEL CONFIDENT SKIING BLACK 

DIAMONDS AND DOUBLE BLACKS. FOR YEARS, I HAD BEEN 

SURROUNDED BY EXPERT AND PROFESSIONAL SKIERS, 

TRYING TO KEEP UP BY WATCHING THEIR TECHNIQUE, BUT 

I STILL FELT FRUSTRATED. I KNEW I WAS WORKING TOO 

HARD, FIGHTING THE MOUNTAIN. I KNEW THERE HAD TO 

BE A BETTER WAY. 

So last year I did something I’d never done before: I took a lesson. In 30 years, I 

had never even considered doing so, but I was expending way too much energy 

slogging through the bumps and the trees. I needed a new approach to the 


mountain. So I signed up for four clinics 

designed specifically for, or by, women, 

with the goal of gaining confidence in 

the trees and on moguls. It wasn’t always 

pretty, and I may have shed a tear or two 

in frustration, but the results will stick 

with me for a lifetime. 

MAD RIVER GLEN, MARCH 7 

Mad River Glen offers three women’s 

clinics per year, in January, February 

and March. I chose the clinic in March, 

just in time for spring skiing and bumps. 

Like a kid on the first day of school, I 

pulled up to Mad River about an hour 

before my lesson because I didn’t really 

know where to go or what was involved. 

I went to the ski school desk and found a 

friend of mine greeting me with a smile. 

She got me set up and told me all the 

women would be meeting in an hour. 

I had time for a run, so I rode up the 

double, too intimidated by Mad River’s 

famous single chair. I happened to ride 

up with a fellow student of the women’s 

clinics. She told me she had done the 

clinic many times before, enjoyed the 

camaraderie of the women and felt the 

clinic had done a lot for her skiing. 

We met with the rest of the group and 

went around the room introducing 

ourselves. Most of the women wanted to 

improve their skills in the bumps and 

trees. “I’m here because my husband 

signed me up for it,” proclaimed one 

of the women, and a knowing laugh 

reverberated through the group. 

Mad River Glen’s slogan (and famous 

bumper sticker) is “Ski it if you can,” and 

those on the mountain pride themselves 

on meeting the challenge. A lack of 

snowmaking and grooming is just part 

of the deal. Mad River skiers (sorry, 

no snowboarders) are proud of their 

mountain, and know how to rip. 

Many of the women in my group 

married Mad River diehards and are 

raising their kids as such. They wanted 

the clinic to help them keep up with 

their families, instead of holding anyone 

back. The coaches took note of what 

everyone was looking to improve, and 

then we got started. 

Between coaches and students, about 25 

of us convened atop a groomed slope. The 

coaches waited about five turns down 

the hill and we had what I would later 

learn was called a “ski off.” Basically the 

coaches watched us take a few turns and 

then pointed us to the appropriate group. 

I wound up in a group coached by Tange 

Barbour, with her pink pants, blond hair 

and kind smile. The ski-off process was 

easier than I had expected, and I was 

astounded at how the coaches could watch 

us turn just a few times to assess our level 

of skiing. Barbour greeted the group, we 

all talked for a bit, and then she said, 

“Let’s go have some fun!” 

We started with a jaunt through some 

open trees, then alternated among 

trees, bumps and groomers. Barbour 

encouraged us to use our vision to 

improve our skiing. “When you look at 

the trail in front of you and you have a 

plan, it’s easier to execute that plan rather 

than making it up as you go,” she said. 

We also learned a skill called schmearing. 

“Imagine that you are using your skis 


All Courtesy of Jeb Wallace-Brodeur 

to schmear soft peanut butter on warm toast,” she suggested, 

which made sense when you thought about it more. The 

technique helps you slow down gracefully rather than throwing 

your weight back and freezing up. The same skills came in 

handy while in the bumps and trees—looking ahead to see 

where you want to turn makes it easier to carry out your plan, 

and also control your speed with schmearing. 

The new skills worked well on the groomers, but when I got 

into the bumps or trees, I fell apart. I had never thought about 

body position, ski alignment, hand position, or any of the 

other techniques. I had just skied. But the lack of those more 

calculated skills was exactly what had been holding me back. 

My frustration was mounting through the day because my 

body wasn’t doing what I wanted it to do. The struggle 

between my mind and body came from internal pressure to 

perfect the techniques. But thankfully, Barbour reminded us 

all that we had come to have fun and enjoy what the mountain 

had to offer. 

Her playful spirit definitely lightened the mood and made 

me relax. Embracing her Zen feeling of letting go helped me 

flow down the mountain. Overall, the clinic helped me gain 

confidence and got me thinking about how I approached 

the mountain. I was prepped for my clinic at Sugarbush the 

following week. 

SUGARBUSH RESORT, MARCH 9–11 

Sugarbush Resort’s three-day clinic offered more time than 

Mad River’s one-day clinic to get to know everyone and 

allowed for more free skiing time with the group. Since the 

clinic was midweek, there were fewer working moms than at 

Mad River, and some women had flown in from nearby cities 

to take the lessons. 

Having been a Sugarbush season pass holder for a decade, I 

felt that I knew the mountain well. But our instructor, M.A. 

Raymond, not only showed me new skills, but showed me parts 

of the woods that I’d never seen. 

We were asked to self-assess our skill level, and that divided us 

into two groups. One group of skiers spent most of their time 

on groomed terrain while the other hit the moguls and glades. 

From there, the two groups free skied with instructors and then 

were divided yet again by skill level. (CONTINUED on PAGE 20) 


sugarbush.com 800.53.SUGAR #SBCommuniTy 

Community 

is Better at 

Sugarbush 

There’s something more to the Sugarbush 

experience than the legendary terrain variety, 

the meticulous snowmaking and grooming, the 

fabled history, and the authentic Vermont 

mountain setting. 

Come discover what makes Sugarbush different.

(CONTINUED from PAGE 18) 

Raymond frequently took time to pause, 

giving us something to work on for 

each piece of the trail. She said, “I want 

you to repeat these three words in your 

head as you go down the hill: ‘Flowing. 

Graceful. Smooth.’ ” On our first tree 

run, she asked us to “imagine you have 

baby birds in your hands (rather than 

poles). Make sure those birds are alive at 

the end of the run.” No actual birds were 

harmed, but it did make us conscious of 

how tightly we gripped our poles. 

Although the trees and woods were in 

pristine condition, Raymond also made 

sure to introduce us to steeper, more 

challenging conditions. As you ride up 

the Heaven’s Gate lift, the double-blackdiamond 

trail Ripcord plummets steeply 

below you. It’s a run where the fear factor 

can kick in for many people, making 

them slide sideways to the next mogul, 

leaving slick spots between the mounds 

of soft snow. 

Raymond’s pep talk at the top of Ripcord 

had one clear message: Slow down. “I’m 

sorry ladies,” she said, “but none of you 

are going to the World Cup. It’s easy to go 

fast down this trail, so let’s go slow. I want 

you to make four turns before you get to 

that first bump.” Nervous laughter rolled 

through the group, but everyone was up for 

the challenge. The timing of our turns was 

reminiscent of an earlier drill on a groomer, 

the slow cadence from side to side getting 

us down the hill gracefully and smoothly. 

“Don’t fight the mountain: 

It has been here a long time and 

will not fall to your attack.” 

I didn’t realize it until later, but 

Raymond’s knowledge of the mountain 

allowed us to experience the diverse 

terrain at optimal conditions. We 

skied in the woods in the colder temps, 

and when it warmed up we headed to 

Castlerock, home to some of the most 

challenging terrain in Vermont. It also 

has a double for a lift, which leaves 

plenty of time for conversation. “When 

we all get off at the peak,” Raymond 

commanded, “I want you to tell me 

something about your partner that not 

a lot of people know.” So I learned that 

my co-rider had been a professional 

ballerina, and she learned that I speak 

fluent Spanish. 

Our group camaraderie turned into 

a great support system on Castlerock. 

Some women needed more courage as 

they navigated the steep bumps, and 

we cheered each other on and whooped 

and hollered as we made our way down 

the trail. Raymond complimented us on 

our support of one another, particularly 

when one woman was struggling. We 

encouraged her, and Raymond did the 

same for us. When we had a run that 

was ugly, she made sure we ended on 

a high note of encouragement. This 

atmosphere demonstrated why I chose to 

take a women’s clinic. The women truly 

supported one another, and that gave us 

all more confidence. 

Throughout the three days, Raymond 

had paused to film us skiing, recording 

her observations while we navigated 

the trail. Later, she would send us 

those videos so we all could analyze 

our turns. The clips helped me see 

what my body position looked like and 

how I could improve. 

As we said our goodbyes on the final 

afternoon, Raymond handed us each 

an envelope filled with thoughts and 

quotes to remind us of what skiing was 

all about. My favorite: “Don’t fight the 

mountain: It has been here a long time 

and will not fall to your attack. Flow 

with it.” 

boltonvalley.com 

Sleepover at 

Our House 

All lodging is just steps 

away from the lifts. 

DONNA WEINBRECHT CLINIC, 

KILLINGTON RESORT, 

MARCH 21–22 

Donna Weinbrecht paved the way for 

women’s freestyle skiing. She took home 

Olympic gold in Albertville, France, in 

1992, when women’s freestyle moguls 

first became an event. Weinbrecht honed 

her skills at Killington Resort, and now 

hosts an annual clinic for aspiring bump 

skiers. She teams up with Killington’s 

ski school to provide coaching to those 


looking to get to the next level. Weinbrecht originally started 

the clinic just for women, but has since expanded to coed 

classes owing to demand. In my experience, having a coed 

group and a male coach changed the dynamic of the clinic— 

there was little to no talk about protecting baby birds. As at 

Sugarbush, the group was divided into subgroups by selfassessment, 

and true to Killington’s reputation for après-ski, we 

did the assessment over cocktails the night before the clinic. I 

introduced myself to John Lamb, and he told me that I should 

be in his group according to how I had assessed myself. 

Our group was more diverse than those at my other clinics. 

There were younger and older folks, men and women, but in 

my subgroup we skied with similar ability and goals. Fresh off 

the two other clinics, I had already been practicing my new 

(CONTINUED on PAGE 23) 

Top Takeaways 

• Go with the flow of the mountain, 

don’t fight it 

• Slow down and enjoy your turns 

• Keep your weight forward; 

it gives you more control 

• Singing while you ski gives you 

rhythm in your turns 

• Don’t be so hard on yourself, 

it won’t all change immediately 

• Take time to practice skills on your own 

• When you take a class, enjoy the added 

perk of going to the front of the lift line 





Courtesy of Sugarbush Resort 




techniques. Lamb taught me that schmearing was also called 

making short-radius turns. We practiced drills on the groomers 

and then went into the woods or on the bumps afterward. 

“Move over your skis to turn with ease and avoid the trees,” 

Lamb repeated poetically to the group. I kept his advice in my 

head at all times, my eyes glued to his skis as I tried to mimic 

his movements. I noticed he constantly moved over his skis and 

turned with ease. At first it was lost in translation on my body, 

but I finally did feel it click with repetition. 

One special treat of taking the Killington clinic is that you 

actually get to spend time with Donna Weinbrecht. When 

she was young, her family moved up from New Jersey so 

Weinbrecht and her sister could improve their skiing. Because 

mogul skiing was so novel at the time, she was totally selftaught. 

Now, she has the special skill of being able to pass 

along her wisdom to others. We worked on a pole drill with 

her, swinging our poles in tempo on the groomers and then 

in the bumps. It was a huge boost of confidence to take a run 

and have one of the world’s best shout, “Nice work, Kyle!” 

What a rush. 

At one point during the weekend, however, I was feeling so 

frustrated with myself that I was nearly in tears. Grunting, 

yelling and hitting the hard-pack snow were getting me 

nowhere. My body wasn’t doing what my mind told it to do. 

Lamb saw my frustration and said, “Come dance with me,” so 

I followed him through the woods. We were in the Burton 

Stash where there are natural features built as a park, but we 

were just playing around on the bumps. It did feel like dancing. 

Following him closely allowed him to choose the line for me, 

and I got into the groove of the bumps. 

At the wrap-up party at the end of the clinic, Lamb’s advice to 

me was to not be so hard on myself. My technique will not be 

perfect right away. He told me that I was a level eight out of 

10, and I had the potential to improve, but needed to be more 

patient with myself. To avoid this frustration, I remind myself 

of my yoga training, which helps me be present in the moment. 

SMUGGLERS’ NOTCH RESORT, APRIL 6 

At Smugglers’ Notch Resort, I took a clinic with Julie 

Silverman, who heads up women’s programming. Her business 

card shows her middle name as “Woo Hoo,” and she lives 

up to it. Silverman hosts clinics at Smugglers’ Notch every 

Wednesday and Saturday. As at the other clinics, Silverman 

and I got lost in conversation as we rode the lift together, and 

during each run we worked on techniques on the groomers, 

then practiced in the trees and bumps. 

Smugglers’ Notch prides itself on its children’s programming, 

and many of the women who take Silverman’s clinics drop 

off their kids and then enjoy the mountain with a group of 

women who have a variety of skill levels in different disciplines. 

Because these women spend week after week with the same 

group, they get to know one another very well, and can share 

encouragement and lightheartedness with those who need 

it. As moms, they feel a lot of pressure to not get injured. It’s 

difficult for a family to function if the mom / storyteller / 

housekeeper / chauffeur / chef / disciplinarian has a broken 



Epic 

Genuine 

Unforgettable 

Photo credit: ©Brian Mohr/EmberPhoto 

madriverglen.com


leg. Silverman and her team of coaches give women more 

confidence in their skiing and riding so the fear of injuring 

themselves diminishes as they learn to enjoy their day on the 

hill with a fun group of ladies. 

Women’s Clinics 

KILLINGTON RESORT 

Women’s Camp 

January 23–24, 2016 

February 20–21, 2016 

Mogul Camp with Donna Weinbrecht 

March 19–20, 2016 


Silverman and I worked on skills similar to those covered at 

the other clinics, but with new drills and techniques. Under 

the lift line, she had me practicing getting my uphill ski to 

lead the turn, which was the opposite of what my body wanted 

to do. When the uphill ski initiates the turn, it creates a 

smoother transition to the next turn. The first few tries left 

me frustrated as I slowly made my way down the slight incline. 

Later, on the steeper terrain, I could feel what she was trying 

to get me to practice, and I felt myself moving over my skis to 

turn with ease. 

Taking the clinics has changed some women’s lives. Smuggs 

skier Anjie Watson says, “Julie [Silverman] has created an 

amazing pro women’s ski environment. Every Saturday I drive 

to the mountain with a smile on my face knowing I will be 

treated like a queen for the day. My day will be filled with 

laughter, camaraderie, great food and drinks, and on top of that 

I will have a fun-filled lesson.” 

Looking back at the four lessons, each taught me how to 

improve my skiing, but each coach had a different way of 

explaining the techniques and the drills to practice them. They 

left me with a fully stocked toolbox to confidently approach 

more challenging terrain than I did before I started the lessons. 

I also now understand what my form should look and feel like, 

and I am able to make adjustments. On a bright sunny day 

in April, I skied for the afternoon with my friend Phil. He 

noticed that my confidence had improved as well as my skills. 

“You would have never even tried that trail before, and you 

rocked it!” he commented. I was graceful, flowing and smooth, 

navigating the challenging terrain with ease. ❄ 

MAD RIVER GLEN 



March 5, 2016 

OKEMO MOUNTAIN RESORT 

Women’s Alpine Adventures 

January 25–29, 2016 

February 3–5, 2016 

February 25–26, 2016 

February 28–29, 2016 

March 10–11, 2016 

SMUGGLERS’ NOTCH RESORT 

Wednesday, Saturday & Sunday, 

all season 

STRATTON MOUNTAIN RESORT 

Women on Snow for Skiers 

December 11–13, 2015 

January 24–26, 2016 

February 5–7, 2016 

March 13–15, 2016 

Girls’ Time Out for Snowboarders 

(offered in conjunction with Burton) 

December 11–13, 2015 

January 29–31, 2016 

March 11–13, 2016 

SUGARBUSH RESORT 

Women’s Discovery Camps 

January 29–31, 2016 

March 7–9, 2016 


winter makers. 

The Longest Season in the East 

is made, not born. 

#beastwinter 

Buy one get one free lift ticket, 24-hour advanced 

registration required at killington.com/skivt 

Offer valid through 12/13/15

CHILDREN 

OF 

WINTER 

Native Vermonters are the core of the best 

women’s cross-country ski team in U.S. history. 

By Peter Oliver 

The final stage of cross-country skiing’s annual Tour de Ski is a notorious brute, a Sisyphean uphill 

slog in Val di Fiemme, Italy. Climbing an intermediate downhill ski slope with sustained pitches of as 

much as 28 percent, the best cross-country racers in the world are so physically taxed that they look 

like awkward, bumbling plodders. Their heads hang, their movements are labored and stiff, and their 

hearts create a tympanic drumbeat in their ears, pounding at a rate exceeding 180 beats per minute. 

They are barely able to put one foot in front of the other. 


Photos left to right: Liz Stephen, Ida Sargent, and Sophie Caldwell. Courtesy of U.S. Ski Team. 

It is a race so hard that some competitors 

simply give up, as Poland’s Justyna 

Kowalczyk, a 2014 Olympic gold 

medalist, did last year. But last January, 

there was the diminutive American 

Liz Stephen, flying gracefully up the 

mountainside as if carried by angels’ 

wings. She finished fourth, just two 

seconds behind Marit Bjoergen, the 

brilliant Nordic skier who is indisputably 

best in the world. Stephen ended up fifth 

overall in the seven-stage tour. 

It would have been unthinkable to 

consider a U.S. skier in the same caliber 

as Bjoergen or Kowalczyk a decade ago, 

when any hope of seeing an American in 

the top 30 was futile. The destiny of U.S. 

women seemed to lag behind that of the 

Norwegians, the Swedes, the Finns, the 

Russians, the Germans, the Italians, the 

Czechs and others from countries with 

deep cross-country traditions. 

But that has changed in large part due 

to skiers, led by Stephen, with vital 

connections to Vermont. U.S. women 

are now winning World Cup races, 

winning World Championship medals, 

and contending for podium positions 

and top-10 finishes in virtually every 

race they enter. And the fabric of the U.S. 

women’s cross-country team is woven 

with Vermont threads. 

Of the six members of the U.S. Cross 

Country women’s A team, three are 

Vermonters. Along with the 28-year-old 

Stephen, an East Montpelier native, there 

is Sophie Caldwell, a 25-year-old from 

the village of Peru, and 27-year-old Ida 

Sargent from Barton. 

In March, Jessie Diggins and Caitlin 

Gregg made history by winning the 

first two World Championship medals 

ever won by U.S. women. They, too, 

have some Vermont in their blood. 

Diggins, a native Minnesotan, honed 

her talents as a student at the Stratton 

Mountain School, and Gregg, who now 

lives in Minneapolis, grew up skiing 

in the Mad River Valley. Even Matt 

Whitcomb, the U.S. women’s head coach, 

has strong Vermont ties. Whitcomb, 

a Massachusetts native, now lives in 

northern Vermont and spent four years 

as a coach at Burke Mountain Academy 

before joining the national team. 

But it is Caldwell, Sargent and Stephen 

who carry the banner as native Vermonters. 

And although they are all Vermonters, their 

stories, their ascents into the elite level of 

their sport, are very different. 

Caldwell, from southern Vermont, has 

arrived at the top of her sport almost 

as a matter of genetic destiny. The 

Caldwell family has been producing 

Olympians and world-class coaches and 

ski technicians for three generations. 

Sophie’s father, Sverre, is currently the 

Nordic program director at the Stratton 

Mountain School, with perhaps the 

best scholastic Nordic program in the 

country. 

Sargent’s entry into cross-country skiing, 

not long after she learned to walk, was a 

product of pure playfulness, just a little 


girl being a little girl. Skiing was, she 

says, “mostly a social thing.” Her friends 

were skiing in the Bill Koch League 

(BKL) at the Craftsbury Outdoor Center, 

and she wanted to hang with them. She 

first began competing as a 5-year-old in 

the BKL’s Lollipop division. 

Sophie Caldwell and Ida Sargent 

VSAA Winter Ad FINAL 2015.qxp_Layout 1 8/14/15 10:30 AM Page 1 

Stephen came to the sport almost 

accidentally, a teenage latecomer. She 

entered Burke Mountain Academy as 

a 14-year-old Alpine racer, with little 

experience in cross-country skiing. But 

weighing in at barely over 100 pounds, 

she was deemed to lack the substantial 

muscle mass that is usually a physical 

attribute of the world’s best downhill 

competitors. With the support of 

Whitcomb, Burke’s Nordic coach at 

the time, a new seed was planted, and 

it blossomed with astonishing speed. 

Stephen arrived at the World Cup level 

just a few years later, in 2007, only 20 

years old. 

Different stories, perhaps, but a common 

character thread of being a proud 

Vermonter runs throughout. “There is 

definitely some pride among Vermonters,” 

Caldwell says. “This is where we come 

from.” One senses that “coming from 

Vermont” means much more than 

geography to her. 

Something about where they come from 

seems to breed the kind of strength, 

resiliency and tenacity that are at the 

core identity of a world-class crosscountry 

skier. “Vermonters are tougher,” 

Sargent declares with emphasis, and 

Stephen echoes that sentiment. 

“Vermonters have a little tougher skin. 

We are the type of people with that pure 

desire to really work hard.” 


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Caldwell embodies it; last year, she 

competed despite having broken both 

elbows in separate off-season incidents. 

Whether cross-country 

skiing, Alpine skiing 

or both, most Vermont 

kids are children 

of winter, almost 

umbilically connected 

to snow. 

Top photo: Liz Stephen | Bottom photo: Ida Sargent 

The three tell similar stories about their 

childhood; no matter how cold or foul 

the winter weather, they went outside. 

Caldwell compares the Vermont culture 

to Scandinavia: “It is different from 

[almost] everywhere else. After school, 

you put on your skis.” Getting outside 

was a cultural imperative. Whether crosscountry 

skiing, Alpine skiing or both, 

most Vermont kids are children of winter, 

almost umbilically connected to snow. 

“I don’t think any of us grew up 

with a TV,” says Stephen, no doubt 

exaggerating, but the point is made. “I 

was sledding, I was snowshoeing and I 

was building forts. Snow was our thing.” 

Of course, if you are to become a 

world-class cross-country skier, it helps 

to hail from a state where “our thing” 

is abundant. Six of Vermont’s crosscountry 

areas have snowmaking, and the 

remaining ones are dependent on Mother 

Nature’s generosity. She can be fickle, but 

for the most part there is plenty of snow 

for the Stephens, Sargents and Caldwells 

of the world to log the necessary time for 

training and technical improvement. 

So, just how good are these women? The 

Norwegian women are an indomitable 

force, holding the top six positions in the 

World Cup ranking, and the Germans 

and the Swedes are next in the pecking 

order. But after that it gets interesting, 

with the Americans, Finns and Russians 

competing for the next few spots. 

Stephen, who focuses mainly on distance 

events, finished last year 10th in the 

overall World Cup standings, and 

she will be named by the U.S. Ski 

Association as the top cross-country skier 

in the country this spring. Some call 

her the best climber in the world, and 

although that distinction officially goes 

to Norway’s Therese Johaug, Stephen is 

close. If every World Cup course were 

like Val di Fiemme, she’d be on the 

podium nearly every race. Sargent, with 

14 top-10 World Cup finishes to her 

credit, and Caldwell, with 10 top-10s, 

are sprint specialists who rank somewhat 

lower in the overall standings. Caldwell, 

who has ranked as high as 10th in the 

world sprint standings, earned a sixthplace 

finish in the 2014 Olympic sprint, 

the best Olympic cross-country result 

ever by a U.S. woman. 

Now in their mid- to late 20s, the prime 

of their athletic lives, they should all get 

better. Caldwell, for example, is fully 

recovered from her injuries, and Stephen, 

a superb skater, has made steady 

improvement in her classic technique, 

which has been her weakness. 

Although Vermonters and a Vermont 

theme might be the predominant 

story of the U.S. women’s team, it was 

an Alaskan, not a Vermonter, who 

spearheaded the recent leap by American 

women into the top ranks of the sport. 

In 2007, Kikkan Randall began winning 

World Cup races, an unthinkable feat for 

the generations that preceded her. She 

went on to win the crystal globe awarded 

to the world’s best sprinter three years in 

a row, from 2012 to 2014. Not only did 

the Anchorage native bring winning to 

the U.S. team, she brought a winning 

attitude. According to Stephen, Randall 

looked at the rest of the world’s top 

skiers with the mind-set of “I’m no 

different than you. I can do this.” 

That self-confidence was infectious, 

especially on a team that is unusually 

close; these women aren’t just teammates, 

they are good friends. “I don’t want to 

do this for myself,” says Stephen. “The 

reason I am still skiing is that it is just 

going out to ski with my friends. They 

want to help you get better, help you get 

through a crappy day.” In that kind of a 

team atmosphere, the success of one skier 

inevitably provides a contact high for 

others. It is a powerful and essential 




dynamic for a group of women who spend virtually every 

minute of the four-month World Cup season in one another’s 

company—in hotels, on car rides, during meals, on race courses 

and just being together during time off. 

Thousands of miles from home, they find empowerment in 

a team ethos, but the native Vermonters never lose a soulful, 

familial connection with their home state. Caldwell, Sargent 

and Stephen all talk of the iconic Vermont things they miss 

when away from home—the smell of sap boiling during 

sugaring season, the congeniality of general stores and a 

powerful sense of community. Sargent used to travel on 

the World Cup circuit with a bit of maple syrup—a kind of 

touchstone to connect with her home spirit—although she 

discontinued the practice after a syrup container burst inside 

her luggage (imagine that mess). 

Put simply, these skiers might leave Vermont, but Vermont 

never leaves them. As three of the best athletes in their sport, 

Stephen, Caldwell and Sargent are now national figures and 

leading lights in the world of skiing. Their time spent at home 

in Vermont has dwindled, giving way to time spent far and 

wide—to training time in Utah and other points West; to 

the many months on the World Cup circuit; to fundraising, 

coaching, speaking engagements, kids’ clinics, and other duties 

that go with being national team members. But their identity 

remains grounded in a Vermont upbringing and in Vermont 

values. They are pure Vermonters, children of winter. ❄ 

Vermonters have a little 

tougher skin. We are 

the type of people with 

that pure desire to really 

work hard. 

Photo: Ida Sargent. Courtesy of U.S. Ski Team. 


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ANOTHERBESTDAY

y Mike Hannigan 

We’re pretty lucky. It’s not every sport that ends with a trip to the bar. 

So while the runners and the tennis players and the spinning class attendees 

and the yoga folks are heading for the showers, skiers and riders are sitting 

down in front of a friendly bartender. 

With all due respect to golf’s 19th hole, is there any other sport so closely 

tied to the bar as skiing and snowboarding? Are we all just a bunch of lushes 

using skiing as a convenient excuse to get together? A bunch of drinkers with 

a skiing problem? 

Frankly, it isn’t a question I’d ever given much thought to before now. It’s a 

bit like asking “Why is oxygen so breathable?” 




It’s not like we need a release from stress. 

Spend a great day skiing and riding 

in Vermont with friends, and you’ve 

probably got a pretty good grin on your 

face. When you live here, or when you 

have the good fortune to visit often, you 

can see why you’d want to stretch out 

the perfect winter day. Sure, the lifts 

might close around 4:00 p.m. and the 

sun eventually sets, but that doesn’t 

mean you have to shut it down. Yes, we 

skiers and riders demand even more fun 

after our fun. If the mountain is the 

party, the bar is the after-party. 

Pub, tavern, saloon, club, speakeasy, 

taproom, alehouse, lounge, watering 

hole, dive. The après-ski bar is not 

merely an accessory, I would argue. It’s 

a vital element. It’s where plans get 

made. Where friendships are renewed 

and confirmed. It’s a spot where someone 

might summon up a little extra liquid 

courage and introduce him- or herself 

to that attractive stranger across the bar, 

possibly setting in motion a lifetime 

together. As they say in New Orleans, 

laissez les bons temps rouler. Let the good 

times roll, my friends. 

When I think about après-ski bars 

around Vermont, it’s easy to tick off 

favorites. The Matterhorn in Stowe 

always feels like there’s a party about 

to break out. The Belfry on the road 

to Jay is a welcome, random stop with 

great wings. The Tower Bar at Jay Peak 

throws down mean poutine along with 

its drinks, including a bacon-infused 

bourbon. I’ve sat at a barstool at the Red 

Fox near Stratton more times than I can 

count. The Killington Access Road has 

countless options, but I always seem to 

wind up at McGrath’s Irish Pub down 

at the Inn at Long Trail. I still miss the 

old Alchemist in Waterbury, a pint of 

Donovan’s Red and the beer-cheese-andpretzels 

appetizer before me on the bar, but Prohibition Pig 

is no slouch as a replacement. The Hyde Away in Waitsfield 

exudes a warmth and generosity that makes everyone feel like a 

local. And up the hill a ways, General Stark’s Pub at Mad River 

Glen might be the best of them all, a quintessential ski bar in 

every way, complete with a mug with my name on it. 

In search of answers, I talked to the pros. Sue Mowrer Adamson 

is a resident barkeep at American Flatbread in Burlington and 

the namesake of Zero Gravity Brewing’s “A Beer Named Sue.” 

Her take: “For a perfect après bar, I want something that lends 

itself to meeting others. ‘What did you ski today? Where are 

you from? Et cetera.’ A wide-open bar, not too many seats— 

around 12, but with tables close by for sociable eavesdropping. 

A fireplace, long tables and cozy/couch seating, with a 

dartboard, maybe bar shuffleboard and, ideally, a pool table.” 

Shawn Fuschetto, whom you can find behind the bar at 

Sugarbush’s Castlerock Pub, is downright deliberative when 

asked about the essential elements of a great après-ski bar. 

There is no simple answer to what 

makes a great après-ski bar, or 

bartender, or drink. It’s so subjective. 

The bar is where we gather. Where we 

nurse our wounded bodies and/or egos. It 

is skiing and snowboarding’s town hall. 

There is no simple answer to what makes 

a great après-ski bar, or bartender, or 

drink. It’s so subjective. 


“Mountain views?” Fuschetto asks rhetorically. “Nah, the 

old bar at Jay Peak was in a basement, and that place was a 

classic. A nano-brew draft selection? That’s great, but honestly, 

so long as the beer is cold, it’s all good. Sitting at the Glen 

House with the one draft option on a spring day never drew 

a complaint from me. Salty locals? Smiling bartenders? Hot 

servers? That’s all secondary to what the folks who were playing 

on the mountain bring to the scene, unwinding after a terrific 


day. That is absolutely my favorite thing 

about every après bar I’ve ever spent 

time in: Friends, new and old, telling 

stories with big smiles.” 

Once you’ve found barstools for yourself 

and your crew, the more important 

question becomes what to drink. Do you 

go with a fancy mixed cocktail? A glass 

of whiskey—neat—that’ll warm your 

gullet and loosen your mind? Perhaps 

something delivered in a 12-ounce 

aluminum vessel, brewed somewhere in 

the greater Milwaukee area? 

Although the Norwegians might have 

started the tradition back in the 1800s 

in Telemark, and the French affixed 

the “après-ski” name sometime around 

the first Winter Olympic Games 

in Chamonix, it’s fair to argue that 

Vermont lately has taken the experience 

to new heights. No other place combines 

the quality and quantity of skiing with 

the quality and quantity of homegrown 

adult beverages that Vermont now offers. 

Vermont is on its way to becoming the 

Napa Valley of beer, if it’s not already, 

with craft brews that regularly rate 

among the world’s best. A growing 

number of cider makers and vineyards 

now dot the land. And then there’s the 

hard stuff. Today, Vermont has close 

to 20 distillers of various sizes, creating 

their own slants on vodka, whiskey, gin 

and more. For a state with the secondsmallest 

population, Vermont has an 

outsized impact on the world of tipplers. 

“There’s so much excitement around 

alcohol in Vermont right now,” says 

Ben Calvi, a cider maker at Woodchuck. 

“Distilled spirits—we have great spirits 

distilled locally. Our beer scene has been 

awesome for 10 or 15 years, and every 

year it seems like there’s a newer, better 

microbrewery popping up. And we have 

eight cideries here in Vermont. There 

are only probably 100 in the U.S., so to 

have almost 10 percent of them here in 

the small state of Vermont is pretty cool. 

Vermont’s a perfect place for hard cider. 

We’ve been growing apples here since the 

first colonists came. Everyone’s just really 

excited about drinking when they come here.” 

Seeking guidance, I asked folks from three of Vermont’s best 

for their take on what makes a great drink when you come off 

the hill. 

THE DISTILLERY 

“At the end of the day, people like to sit around together and 

enjoy the afternoon air and talk about the day,” says Steve 

Johnson. “You’ve been out doing something, you come back and 

get together again, so there’s a time to talk and people will have 

a cocktail. 

“[What’s best is] something that’s not heavy, but I’m just going 

to enjoy sipping while I’m talking to people,” Johnson says. 

“Later in the evening, they might go for the Grand Marnier 

drinks, but if you come off the hill at 4:00, you might want 

the lighter spirits: vodka or gin.” 

As the president of Vermont Spirits Distilling Co., Johnson 

should know a thing or two about cocktails. The Quecheebased 

distillery has grown steadily since its founding, churning 

out a mix of products including vodka, bourbon, brandy, 

whiskey and gin. The company takes a decidedly Vermont 

approach to making spirits, using local agricultural products 

as ingredients. 

“Given that we have more breweries per capita than anywhere 

else in the country, I don’t think it’s surprising to people that 

we’re distilling spirits as well,” Johnson says. 

“I think some of what we do is different—we don’t have a lot of 

potatoes or grain, so we’re not making vodka out of that. We’re 

using apples and whey and maple and things like those. That’s 

probably what surprises people,” he adds, “and that it’s good.” 

Good may be an understatement. Vermont Gold Vodka and 

Vermont White Vodka remain leading sellers for the company, 

and its No. 14 Bourbon (in reference to Vermont, the 14th 

state) is clearly a hit, according to Johnson. “We can’t keep that 

in stock, actually.” 



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THE CIDERY 

Hard cider might not have the same close 

association to après-ski as a cold beer, but 

it’s a steadily growing part of the market. 

A big part of the appeal is due to the 

work of the folks at Woodchuck, aka the 

Vermont Hard Cider Company. 

“I think it’s just so much fun. Skiing or 

snowboarding—it’s the one sport where 

you just smile the whole time. And being 

in such a good mood makes you want to 

go and celebrate afterward,” offers Ben 

Calvi. “You’re tired. Your muscles are a 

little sore. You’re probably a little cold. 

Your feet have been cramped up all day. 

So to slip into some comfortable boots 

and have a cider or cocktail or something 

is a pretty perfect way to end it.” 

Calvi’s fellow cider maker, John 

Matson, explains part of the product 

development process. “We definitely 

develop some winter-specific products. 

Our Winter Chill is oak aged, so it’s 

a little bit chewier than some of the 

more sessionable [light] ciders in the 

summertime,” Matson says. “Some of 

them go really well with cocktails— 

bourbon goes really well with cider. So 

I think a lot of our ciders can transition 

into that forum.” 

Founded in 1991, Woodchuck embraces its 

Green Mountain roots. “We’re a Vermontbased 

company,” says Calvi. “It’s in our 

name: ‘Vermont Hard Cider Company.’ 

We were born here 25 years ago. Sure, you 

could make hard cider in Florida, and you 

could buy juice and ship it there and make 

it on the beach. But it’s not the same thing, 

right? Vermont is one of the only places in 

the U.S. that has world-class apples, and to 

be so close to the source is really a big part 

of our identity.” 

With 20 ciders in production, 

Woodchuck has something for 

everyone. Can’t decide which one to 

try? Gumption, made from a blend of 

common eating apples and dry cider 

apples, is perfect for wintertime. Better 

yet, Gumption is now available in 

16-ounce cans. 




“One of the reasons we put ciders into 

cans was not just for the skiers and 

snowboarders, but just outdoorsy 

followers in general,” says Woodchuck’s 

communications manager, Caitlin 

Stroupe. “They’re the ones who were 

requesting it. You can’t bring glass to 

national parks or the beach, and then at 

the mountain, it’s a little easier to slip a 

16-ounce can in your backpack.” 

the amber ale in people’s hands. Long Trail also brewed the 

seasonal Hibernator for almost 20 years, a hearty brew with a 

restorative quality that was perfect for recovering from a day on 

the slopes. 

THE BREWERY 

Long Trail Brewery really put Vermont 

beer on the map with its signature Long 

Trail Ale. Twenty-five years ago, you 

couldn’t walk into an après bar in the 

state without seeing pint after pint of 

IF YOU GO: 

„ 

Don’t take our word for it: After 

a day on the slopes, go sip for 

yourself. Woodchuck, Long Trail 

and Vermont Spirits all have tasting 

rooms where you can kick back 

and enjoy the goods. 

THE WOODCHUCK CIDER HOUSE 

1321 Exchange Street 

Middlebury, VT 

www.woodchuck.com 

802-385-3656 

RESORTS WITHIN AN HOUR’S DRIVE: 

Sugarbush, Mad River Glen, 

Killington, Pico, Middlebury Snow 

Bowl, Bolton Valley 

LONG TRAIL BREWING COMPANY 

5520 U.S. Route 4 

Bridgewater Corners, VT 

www.longtrail.com 

802-672-5011 


Killington, Pico, Okemo, 

Suicide Six, Middlebury Snow 

Bowl, Magic Mountain, Bromley, 

the Quechee Club 

VERMONT SPIRITS DISTILLERY 

5573 Woodstock Road (Route 4) 

Quechee, VT 

www.vermontspirits.com 

866-998-6352 


Killington, Pico, Okemo, Suicide 

Six, Middlebury Snow Bowl, Magic 

Mountain, the Quechee Club 

Last year the company retired Hibernator and launched Sick 

Day, which the brewers felt was a better fit for the occasion. 

It’s got a more modern vibe, a warming body and that same 

restorative quality that Long Trail beers are known for. 

Drew Vetere, marketing media specialist at Long Trail, 

describes where it got its unusual name. “We were throwing 

around names for something that we thought would resonate 

with people from Vermont. And I kept thinking one thing 

that’s synonymous with winter is being ‘sick.’ Whether it’s 

calling in sick for ‘reasons’ of deep snow or just having a 

‘sick’ afternoon out on the mountain. So I thought Sick Day 

was a pretty appropriate name for that vibe of just carefree 

wintertime, which is part of the reason beer goes so well with 

skiing. You’re out there doing something that you really enjoy, 

with people that you really enjoy, and it’s a reason to celebrate.” 

“We had an IPA in mind when we first started to design 

the recipe,” explains Matt Quinlan, Long Trail’s director of 

operations. “We wanted something with those big piney hop 

flavors, but because it was more of a wintertime recipe, we 

wanted to give it some more meat. So we put a lot of darker 

malts in there that gave it a very interesting flavor—sort of a 

darker IPA, a wintry version of an IPA. 

“It’s a beer you can enjoy if you’re not a skier or rider. But this is 

definitely a beer that we made with the skier and rider in mind: 

Something they’d really like when they’re done and they come 

off the mountain. Something that really replenishes them.” 

The best part of Sick Day? There’s no mixing required. Just 

order yourself up a pint or grab a sixer the next time you see it. 

Cheers. ❄ 


APRÈS-SKI 

m 

VERMONT: COCKTAIL RECIPES 

A selection of cocktail recipes to help you recover from your day on the slopes, 

featuring ingredients from Vermont Spirits and Woodchuck Hard Cider. 

THE NO. 14 MANHATTAN 

2 oz No. 14 Bourbon 

1 oz Sweet Vermouth 

5 Dashes Angostura Bitters 

Add all the ingredients to a mixing 

glass and fill with ice. Stir well and strain 

into a chilled cocktail glass. Garnish with a cherry. 

THE VERMONTINI 

2-1/2 oz Vermont Gold® Vodka 

Splash of No. 14 Bourbon 

Twist of Fresh Lemon 

Start with a splash of No. 14 Bourbon to 

coat the glass; shake 2.5 oz of Vermont 

Gold Vodka with ice until the shaker is 

frosty; pour and garnish with a twist 

of fresh lemon. 

THE LAST RUN 

2 oz Vermont Gold Vodka 

1 oz Simple Syrup 

1 oz Fresh Lemon Juice 

2 Shakes Fee Brothers Grapefruit Bitters 

Club Soda 

Combine Vermont Gold Vodka, simple syrup, 

lemon juice and bitters in a rocks glass with ice. Stir 

and top with club soda. 

MAPLE SOUR 

1 oz Maple Syrup 

1-1/2 oz Fresh Lemon Juice 

2 oz Vermont Gold Vodka 

3 Shakes Angostura Bitters 

Ginger Ale 

Combine maple syrup, lemon juice, vodka and 

bitters in a shaker with ice and shake until frosty. 

Strain into a rocks glass over ice and top with a 

splash of ginger ale. 

GREEN MOUNTAIN FIZZ 

1-1/2 oz Vermont Gold Vodka 

1/2 oz Fresh Lime Juice 

1/2 oz Fresh Lemon Juice 

1-1/2 oz Cream 

1/4 oz Grade A Dark Amber Maple Syrup plus 1 tsp 

1 Egg White 

3 Drops Orange Flower Water 

Chilled Club Soda 

Mint Leaf 

Shake all ingredients except for orange flower water 

and club soda without ice for about one minute, then 

add ice and shake again very well for about one minute. 

Strain ingredients into a tall glass without ice. Top with 

club soda. Gently place the three drops of orange 

flower water atop the froth, then gently float 1 tsp maple 

syrup. Garnish with a mint leaf dipped in maple syrup. 

CRANBERRY GUMP 

1 oz Cranberry Juice 

1/5 oz Banana Rum 

12 oz Bottle Woodchuck 

Gumption Cider 

Combine cranberry juice and 

rum and top with hard cider. 

WINTER CHILL FASHIONED 

1 oz Bourbon 

1 Shake Bitters 

Woodchuck® Seasonal Winter Chill 

Orange Slice 

Apple Slice 

Combine bourbon and bitters and top with hard 

cider. Garnish with slices of orange and apple. 

14 WOODCHUCKS 

2 oz No. 14 Bourbon 

12 oz Bottle of Your Choice of Woodchuck Cider 

Top bourbon with Woodchuck Cider over ice. 


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FARM 

TO TABLE 


Sky Barsch 

& BEYOND by 

You’ve skied or snowboarded our unique Vermont terrain until your legs begged for a rest—and 

wondered why you ever wasted your time anywhere else. 

You’ve followed our quirky local road signs, admitting along the way that they knew better than your 

bossy GPS. 

You’ve met local folks on the chairlift and gotten killer advice on the best powder stashes (even if it 

came a little grudgingly). 

So far, the local goods haven’t let you down, right? Now it’s time to try Vermont’s local foods. And 

there’s no better place to do that than at Vermont’s ski and ride areas, where local meats, cheeses, fruits, 

vegetables and breads are starring on menus from mid-mountain lodges and fine dining restaurants 

alike. You’ll taste Vermont’s landscape in dishes such as toe-warming tomato soup, hearty grass-fed beef 

burgers, and showstopping pork tenderloin. 

The link from farm to table continues to get shorter, as chefs shy away from mass-produced products 

shipped from afar in favor of high-quality, exceptionally tasty ingredients from down the road. 

More than just a marketing gimmick, “farm to table” means something real to chefs in Vermont, where 

farmers are our neighbors and farms are in our neighborhoods. Ski and ride areas buy large quantities 

of food; when resorts invest in the local food economy, they have a big and meaningful impact. Their 

purchases support healthier land management practices, ensure that animals are treated better, give a 

boost to the local economy, cut down on transportation and associated pollution, and offer healthier and 

better-tasting dishes to diners, skiers, and riders. 

Next time you’re dining at the mountain, make sure to talk to your server about the menu—ask what 

ingredients are locally grown or produced, as local foods are so commonplace that chefs don’t always 

point it out on the menu. You’ll be surprised at the incredible variety of foods Vermonters grow, bake, 

forage and prepare. We’ve long been a state that takes agriculture seriously (Ceres, the Roman goddess 

of agriculture, adorns the dome of the Statehouse), so farm-to-table dining is nothing new—we’ve been 

doing it for years, since before it was trendy. 

Just like our terrain, our road signs and our residents, local foods are memorable here. And if we do say 

so ourselves, they’re a little better, too. 



Local Food by the Ton 

When the powder is piling up and the wind is nipping at your face, a ruby-red, garden-grown tomato 

is probably the last thing on your mind. But at Timbers Restaurant—fine dining at the base area of 

Sugarbush’s Lincoln Peak—you can taste the sweetness of a Mad River Valley summer even on the 

coldest of winter days. Timbers’ tomato soup features some of the bumper tomato crop from Gaylord 

Farm, and it’s just one example of how the restaurant is using local produce. Timbers general manager 

Bruce Hyde Jr. and his team make concerted efforts to use local foods as often as possible; last season, 

they purchased one ton of vegetables from the surrounding area and processed them for use throughout 

the colder months. 

“It’s easy to be farm to table here in the summer; it’s really difficult to do it in the winter,” says Hyde. 

“You really have to plan ahead. By having the facilities of a resort, we can do it.” 

Hyde, who grew up working at his family’s valley inn and restaurant, has longstanding relationships 

with many of the area’s farmers. He understands that getting access to local foods is not as simple as 

placing an order on a whim. 

“You want the farmers to sell their stuff for as much as they can. So if they can sell at the farmers’ 

market to somebody for $10 a pound, I’m happy for them. But you’ve got to have a good enough 

relationship with them so that when they have an overabundance of something, they’ll call you up and 

say, hey, I’ve got 300 pounds of carrots and I need to get rid of them today.” 


STRATTON MOUNTAIN RESORT 

Fresh Eyes on Fresh Food 

Chef Jacob Ebel left a job near Mount Denali to become Stratton Mountain Resort’s executive chef, 

and immediately got to work incorporating more local foods into the resort’s menu. It was a dream 

opportunity for someone coming from Alaska, where, with the exception of seafood, local foods are 

tough to come by. 

“It just made sense, where we are in Vermont,” Ebel says. “I really quickly realized what amazing 

agriculture we have all around us, like the numerous dairy farms within a 10-mile radius of the resort. 

I thought that had to be the number one thing to bring to the mountain, to create a food culture at 

Stratton… We have clientele coming up from big cities. They want a Vermont experience, so we focus 

on Vermont products as much as we can.” 

Ebel faced a challenge—an ongoing agreement with a corporate food services company—but he 

persevered, adding local meats, cheeses, vegetables and breads to the menu. Now, you’ll find Baba- 

A-Louis bread (Chester), Twig Farm cheese (West Cornwall), Vermont Chevon goat (Danville) and 

Someday Farm pheasant (East Dorset), among other local offerings. 

Ebel points out that high-quality, locally sourced ingredients often come with a higher price, which is 

reflected in the menu. “Customers are seeking out a Vermont experience,” he says. “I think once people 

understand what we’re doing, they’re on board.” That goes for locals as well as visitors. For instance, 

Green Apron, located at Stratton’s world-class golf course, offered a special farmer’s dinner, with a sixcourse 

meal all made from one pig, and the pig farmer joined the group for dining and discussion. That 

event sold out immediately, and it was mostly locals who attended. 


TIME 

TO – 

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with heated seats 

ORANGE BUBBLE 

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whole family or whole group of 

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#itsokemotime 

1-800-78 OKEMO (1-800-786-5366) LUDLOW VERMONT okemo.com 

Be sure to visit okemo.com for great deals on lift tickets and lodging as well as 

! a calendar of all the great events happening at Okemo Mountain Resort.


Whole Hog 

Executive Chef Scot Emerson and Executive Sous Chef Jason Tostrup were discussing menus a few years 

ago, and realized they had prepared nearly 2,400 orders of pork tenderloin in just four months. Each 

pig produces four entrees—two tenderloins per pig and two servings per tenderloin—which meant 

that 600 pigs had to be raised and slaughtered for four months’ worth of this one dish. When Emerson 

considered how tiny the tenderloin was as a percentage of the pig’s body, he saw room for improvement. 

“It would be impossible for local agriculture to sustain itself feeding, watering, caring for and 

slaughtering 600 hogs while left holding 99 percent of the animal,” Emerson says. “We proposed that in 

order to bring balance we would need to purchase the whole animal and incorporate its different parts 

throughout our menu. Balance is the key to sustainable agriculture, business and life.” The chefs set out 

to find a source for whole hogs, and found the Thomas brothers. 

“Last Thanksgiving we received our first shipment of farm-fresh hog,” explains Emerson. “By the end of 

our first four-month winter season, we had purchased and utilized 20 whole hogs. Our sales increased. 

Our guest count increased. Our guest satisfaction increased. Our profit margin increased. The local 

economy increased. The only things that decreased were the number of hogs needed to feed our guests 

and the amount of wasted animal, feed, air, water, electricity and greenhouse gases.” 

That’s just one example of how Okemo is changing its food footprint. Emerson and his team are not 

done yet. 

“Through involvement with the Vermont Fresh Network, their Ludlow Farmer’s Market stand, and an 

ongoing series of field trips to the farm, this culinary team’s goal for 2016 is to increase its year-round 

partnerships to 100 and purchase $250,000 of local products,” says Emerson. 


JAY PEAK RESORT 

Closing the Loop 

On peak winter weekends, Alice’s Table Chef de Cuisine Dan Higgins and his crew will serve 1,000 

meals a day to hungry skiers, riders, water park patrons and hockey players. Higgins makes sure that a 

local component graces each of those plates, whether it’s strawberries from Berry Creek Farm, Vermontmade 

Benito’s Hot Sauce, or summer-picked and -pickled vegetables from nearby farm fields. During 

the summer, you can taste fresh local lettuce, kale and spinach at the Friday night barbecue. And in 

spring, the wild ramps and fiddleheads you’ll find on your plate? Higgins himself just might have 

picked them by a local streambed. 

But when it comes to local availability and sustainability, Jay Peak is going beyond sourcing food. Jay 

has instituted pre- and post-consumer composting, and is sourcing eco-friendly service items, including 

to-go containers, cups and napkins. 

“We’re working with Black Dirt Farm out of Greensboro, which is collecting all the compost out of Jay,” 

Higgins says. “That’s pretty hyper-local. We’re really trying to cut back on what we’re putting in the trash 

can and what’s going in the landfill.” The compost program began in early 2015, and Higgins is hopeful 

that soon Jay can begin using the composted matter to feed plants and flowers around the resort. 

“The farm-to-table concept has evolved over the last few years,” Higgins says. “It’s not just veggies from 

the farm. It’s the compost and the full circle of things, and vendors who have the same mission as us.” 

These are just some of the many resorts that bring the taste of the Vermont landscape to the après-ski 

table. When booking your next slopeside vacation, ask your reservation specialist about the resort’s 

farm-to-table options. And once you’re here, befriend your server or bartender and don’t be shy; ask what 

on the menu has been sourced locally. You never know what you might learn. Your server might be 

related to a beef farmer, your bartender might be a hobby beer brewer, or you might be sitting next to a 

well-known cheesemaker. We’re a small state where everyone is connected, especially through food. ❄ 


REAL MOUNTAIN 

REAL CLOSE 

REAL VERMONT 

Located in the Green Mountains of southern Vermont, Mount 

Snow is home to 589 acres of world-class skiing and riding, 

the East’s only all-park mountain face, Carinthia Parks, and 

the Bluebird Express; a six passenger bubble-chair. With the 

addition of 645 brand new low-energy snowmaking guns, 

Mount Snow now also boasts one of the strongest 

snowmaking arsenals in the Northeast. 

REAL MOUNTAIN. REAL CLOSE. REAL VERMONT. 

MOUNTSNOW.COM | 800.245.SNOW

Flash those smiles from 

MOUNTAIN TO 

MOUNTAIN. 

Let your posse know 

where you’re skiing 

and win cool prizes. 

CHECK IN 

TO WIN! 

Download 

the Check In to 

Win app to win 

cool prizes. 

Capture and share 

your family’s next 

ski trip with 

the latest 

smartphones 

and America’s 

Largest and Most 

Reliable 4G LTE 

Network from 

Verizon Wireless. 

Official Wireless Partner Of Ski Vermont. 

1.800.256.4646 verizonwireless.com vzw.com/storelocator 

Network details and coverage maps at vzw.com. 4G LTE is available in 500 markets in the U.S. Data/message rates may apply for download and 

use of app. © 2015 Samsung Telecommunications America, LLC (“Samsung”). Samsung and Galaxy are both registered trademarks of Samsung 

Electronics Co., Ltd. © 2015 Verizon Wireless.

FRESH TRACKS 


Ski Vermont’s Check In to Win program 

rewards skiers and riders for trying new 

resorts around the state. Log days spent 

on Vermont’s mountains using the Trace 

Snow app on your smartphone and earn 

medals as you reach milestones, become 

eligible to win cool prizes, and compete 

against other skiers and riders on 

Vermont’s slopes. 

Download the Trace Snow app on iTunes 

or Google Play to track stats on the 

mountain. See your top speed, lift time, 

air time, total vertical, rest time, and 

calories burned for the day and broken 

down by run. You can even compete 

with your friends! The best part about 

using Trace Snow at Vermont resorts is 

that you’ll automatically be entered to 

win sweet swag from Ski Vermont. We’re 

giving away a pair of Rossignol skis 

to the first skier to reach all 19 alpine 

resorts this season. The first snowboarder 

to ride at all 18 snowboard-friendly 

resorts (Mad River Glen is the exception) 

will win a new Burton board. You’ll 

also be entered to win prizes along the 

way from our friends at Dale of Norway, 

Cabot Cheese, Rossignol, Burton, Skida, 

anon., Darn Tough and more just by 

logging mountain stats. Don’t worry 

about keeping track—we will handle 

that. All you need to do is log days on 

Trace Snow and you will be automatically 

entered to win when earning the 

Vermont Explorer, Vermont Trailblazer, 

Vermont Marathoner, Vermont Green 

Mountaineer or Vermonster medals. 

The more mountains you visit in 

Vermont, the more times you are 

entered to win! 

Get ready to feel the burn in your 

muscles as you compete in the Ski 

Vermont Vertical Challenge. Ski and ride 

at Vermont’s 19 alpine resorts and see 

how many feet of vertical you can amass 

throughout the season. The person who 

logs the most vertical this season will 

win a two-night ski-and-stay package 

for two, valid next season. Who 

will take home the bragging rights? 

It could be you! 

Check out SkiVermont.com/checkin 

to get started. 

SPONSORED BY: 

Making friends since 1936. 

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3984 Route 11, 6 miles from Manchester, VT 802-824-5522 

bromley.com 


FRESH TRACKS 

SURFING 

THE SNOW: 

WHAT’S NEW ON 

SKIVERMONT.COM 

At Ski Vermont, we’re always on the 

lookout for new tools to help skiers 

and riders have a blast. So this year, in 

addition to helping you find the perfect 

resort for your next trip, as well as who’s 

got the best snow and what events are 

coming up, we’ve got two new features 

on skivermont.com that you should 

definitely check out. 


1First up is the debut of Ride Vermont’s 

all-new online presence. Featuring 

snowboarding- and park-specific 

content from all over the state, 

ridevermont.com is a must-click 

before you head to the hill. 

2And second is the launch of the 

Ski Vermont Social Wall. The wall 

aggregates social media content from 

all of Vermont’s resorts into one 

dynamic page so you can see what’s 

happening here, now. Check it out at 

skivermont.com/socialwall. 

Take Amtrak ® and save 20% to your 

favorite Vermont ski destination. * 

Find out more at Amtrak.com. 

*Restrictions apply. 


FIRST TRACKS 

NEWPORT 

JAY PEAK 

8 10 

12 

Canada 

Maine 

SMUGGLERS’ 

NOTCH 

6 

21 

STOWE 

BURLINGTON 

22 26 STOWE 

5 BOLTON 

VALLEY 

20 3 

COCHRAN’S 

MONTPELIER 

MAD RIVER 

13 

GLEN 

WAITSFIELD 

SUGARBUSH 

19 

17 2 

NORTHEAST 

MIDDLEBURY 

SLOPES 

 

MIDDLEBURY 

SNOW BOWL 

23 

1 

PICO 

KILLINGTON 

15 SUICIDE SIX 

14 

18 

QUECHEE 

SKI AREA 

RUTLAND 

WHITE RIVER JCT. 

29 

 

OKEMO 

16 

BROMLEY 

28 MAGIC 

27 7 

MANCHESTER 

STRATTON 

24 

MOUNT SNOW 

THE HERMITAGE 

CLUB 25 

4 

9 

1. Blueberry Hill Ski Center 

2. Blueberry Lake XC 

3. Bolton Valley Nordic Center 

4. Brattleboro Outing Club 

5. Catamount Outdoor Family Center 

6. Craftsbury Outdoor Center 

7. Grafton Ponds Outdoor Center 

8. Hazen’s Notch Association 

9. The Hermitage Inn 

10. Jay Peak Nordic Center 

11. Kingdom Trails Nordic Adventure Center 

12. Memphremagog Ski Touring Foundation 

13. Morse Farm Ski Touring Center 

14. Mountain Meadows XC Ski & Snowshoe Center 

15. Mountain Top Inn & Resort 

BRATTLEBORO 

Green dots correspond with Nordic ski areas listed below. // 

NORDIC SKI AREAS 

Q BURKE 

11 

ST. JOHNSBURY 

Amtrak Stations 

16. Okemo Valley Nordic Center 

17. Ole’s Cross Country Center 

18. Quechee Ski Area 

19. Rikert Nordic Center 

20. Sleepy Hollow Inn Ski & Bike Center 

21. Smugglers’ Notch Nordic Center 

22. Stowe Mountain Resort Cross Country Ski Center 

23. Strafford Nordic Center 

24. Stratton Mountain Nordic Center 

25. Timber Creek XC Ski Area 

26. Trapp Family Lodge XC Ski Center 

27. Viking Nordic Center 

28. Wild Wings Ski Touring Center 

29. Woodstock Inn & Resort Nordic Center 

Catamount Trail Association 

Pennsylvania 

HOW DO YOU 

GET HERE? 

Maryland 

New York 

New 

Jersey 

Vermont 

Delaware 

New 

Hampshire 

Massachusetts 

Connecticut 

Rhode Island 

Atlantic Ocean 

BY CAR 

Vermont resorts are an easy, convenient drive from 

anywhere in the East. Interstates 89 and 91, and 

Vermont Route 100, the fabled skiers’ highway, 

provide excellent access to our mountains and villages. 

BY TRAIN 

Two Amtrak routes operate between Washington, 

D.C., New York City and Vermont, providing daily 

passenger service to many of Vermont’s mountain 

communities. For information, log onto Amtrak.com 

or call the resort you plan to visit. 

BY BUS 

The Greyhound bus system connects Vermont 

communities with Boston, Montreal, New York 

and other regional and national destinations. Call 

1-800-231-2222 for information. 

BY AIR 

With excellent air service, Burlington International 

Airport is a convenient point of access to northern 

and central Vermont resorts. Major air carriers include 

Continental, Delta, JetBlue, Northwest, United and 

US Airways, and Porter out of Toronto. For those 

who prefer charter flights or have a personal aircraft, 

Heritage Aviation is ideal. Visitors to central and 

southern resorts often fly to Albany; Boston; Hartford; 

Manchester, N.H.; Newark, N.J.; and Rutland, Vt. 

Gateway cities for international visitors include Boston, 

New York, Montreal, Philadelphia and Washington, 

D.C. Rental cars are available at all airports, and many 

resorts offer ground transportation. 


ALPINE 


JAY PEAK RESORT 

KILLINGTON RESORT 

MAD RIVER GLEN 

MAGIC MOUNTAIN 

Jay, VT 05859 

www.jaypeakresort.com 

Killington, VT 05751 

www.killington.com 

Waitsfield, VT 05673 

www.madriverglen.com 

Londonderry, VT 05148 

www.magicmtn.com 

General Info:......... 800-451-4449 

Snow Conditions:.... 802-988-9601 

Reservations:........ 800-451-4449 

General Info:........ 800-621-MTNS 


Reservations:....... 800-621-MTNS 

General Info:......... 802-496-3551 


Reservations:............................ — 

General Info:......... 802-824-5645 


Reservations:........ 802-824-5645 

Vertical:............................ 2,153' 

Trails:......................................78 

Trail Acreage:........................385 

Lifts:.........................................9 

Vertical:............................3,050' 

Trails:....................................155 

Trail Acreage:.....................3,000 

Lifts:.......................................22 

Vertical:............................ 2,037' 

Trails:......................................45 

Trail Acreage:........................120 

Lifts:.........................................5 

Vertical:............................ 1,700' 

Trails:......................................43 

Trail Acreage:........................195 

Lifts:.........................................4 

Snowmaking Coverage:..........80% 

Lifts Serving Snowmaking:.....9 of 9 


Lifts Serving Snowmaking:..22 of 22 





PICO MOUNTAIN 

AT KILLINGTON 

Q BURKE 

MOUNTAIN RESORT 

QUECHEE SKI AREA 

SMUGGLERS’ NOTCH RESORT 

Killington, VT 05751 

www.picomountain.com 

East Burke, VT 05832 

www.skiburke.com 

Quechee, VT 05059 

www.quecheeclub.com 

Smugglers’ Notch, VT 05464 

www.smuggs.com 

General Info:..........866-667-PICO 

Snow Conditions:.....866-667-PICO 

Reservations:.........866-667-PICO 

General Info:......... 802-626-7300 


Reservations:........ 888-BURKEVT 

General Info:......... 802-295-9356 


Reservations:........ 802-295-9356 

General Info:......... 802-332-6841 

Snow Conditions:.....802-644-1111 

Reservations:.........855-814-7325 

Vertical:............................ 1,967' 

Trails:......................................57 

Trail Acreage:........................468 

Lifts:.........................................7 

Vertical:.............................2,011' 

Trails:......................................52 

Trail Acreage:........................270 

Lifts:.........................................6 

Vertical:...............................650' 

Trails:......................................13 

Trail Acreage:........................100 

Lifts:.........................................3 

Vertical:............................ 2,610' 

Trails:......................................78 

Trail Acreage:........................ 310 

Lifts:.........................................8 





Snowmaking Coverage:........100% 





ALPINE 

BOLTON VALLEY 

BROMLEY 


COCHRAN’S SKI AREA 

THE HERMITAGE CLUB 

AT HAYSTACK MOUNTAIN 

Bolton Valley, VT 05477 

www.boltonvalley.com 

Peru, VT 05152 

www.bromley.com 

Richmond, VT 05477 

www.cochranskiarea.com 


www.hermitageclub.com 

General Info:.........802-434-3444 

Snow Conditions:...802-434-SNOW 

Reservations:......... 877-9BOLTON 

General Info:......... 802-824-5522 


Reservations:........800-865-4786 

General Info:......... 802-434-2479 


Reservations:............................ — 

General Info:......... 802-464-7734 

Snow Conditions:........................ — 

Reservations:........ 802-464-3511 

Vertical:............................ 1,704' 

Trails:......................................71 

Trail Acreage:........................300 

Lifts:.........................................6 

Vertical:............................1,334' 

Trails:......................................47 

Trail Acreage:........................178 

Lifts:.........................................8 

Vertical:...............................350' 

Trails:........................................8 

Trail Acreage:..........................15 

Lifts:.........................................3 

Vertical:............................1,400' 

Trails:......................................40 

Trail Acreage:........................194 

Lifts:.........................................6 




Lifts Serving Snowmaking:......8 of 8 





MIDDLEBURY COLLEGE 

SNOW BOWL 

MOUNT SNOW RESORT 

NORTHEAST SLOPES 


Hancock, VT 05748 

www.middleburysnowbowl.com 


www.mountsnow.com 

East Corinth, VT 05086 

www.northeastslopes.org 

Ludlow, VT 05149 

www.okemo.com 

General Info:.........802-388-4356 

Snow Conditions:....802-388-4356 

Reservations:............................ — 

General Info:.........802-464-3333 


Reservations:.......800-245-SNOW 

General Info:......... 802-439-5789 


Reservations:............................ — 

General Info:......... 802-228-1600 


Reservations:.......800-78-OKEMO 

Vertical:............................1,000' 

Trails:......................................17 

Trail Acreage:........................125 

Lifts:.........................................4 

Vertical:............................ 1,700' 

Trails:......................................85 

Trail Acreage:........................589 

Lifts:.......................................20 

Vertical:...............................360' 

Trails:......................................12 

Trail Acreage:..........................35 

Lifts:.........................................3 

Vertical:............................2,200' 

Trails:....................................121 

Trail Acreage:........................667 

Lifts:.......................................20 





Snowmaking Coverage:.............. — 

Lifts Serving Snowmaking:........... — 



STOWE MOUNTAIN RESORT 

STRATTON 



SUICIDE SIX SKI AREA/ 

WOODSTOCK INN 

Stowe, VT 05672 

www.stowe.com 

Stratton Mountain, VT 05155 

www.stratton.com 

Warren, VT 05674 

www.sugarbush.com 

Woodstock, VT 05091 

www.suicide6.com 

General Info:......... 802-253-3000 


Reservations:.........800-253-4SKI 

General Info:......... 802-297-4000 

Snow Conditions:.....802-297-4211 

Reservations:.......800-STRATTON 

General Info:........ 802-53-SUGAR 

Snow Conditions:...802-583-SNOW 

Reservations:....... 800-53-SUGAR 

General Info:......... 802-457-6661 


Reservations:........ 888-338-2745 

Vertical:............................2,360' 

Trails:.................................... 116 

Trail Acreage:........................468 

Lifts:.......................................13 

Vertical:............................2,003' 

Trails:......................................97 

Trail Acreage:........................670 

Lifts:.......................................11 

Vertical:............................2,600' 

Trails:.................................... 111 

Trail Acreage:........................578 

Lifts:.......................................16 

Vertical:...............................650' 

Trails:......................................24 

Trail Acreage:........................100 

Lifts:.........................................3 


Lifts Serving Snowmaking:.11 of 13 


Lifts Serving Snowmaking:.. 11 of 11 


Lifts Serving Snowmaking:.. 15 of 16 




NORDIC 

Resort Location Email & 

Website 

Blueberry Hill 

Ski Center 

Blueberry Lake X-C 

Bolton Valley 

Nordic Center 

Brattleboro 

Outing Club 

Catamount Outdoor 

Family Center 

Catamount 

Trail Association 

Craftsbury 

Outdoor Center 

Grafton Ponds 

Nordic Center 

Hazen’s Notch 

Association 

The Hermitage Inn 

Jay Peak 

Nordic Center 

Kingdom Trails Nordic 

Adventure Center 

Memphremagog Ski 

Touring Foundation 

Morse Farm 

Ski Touring Center 

Mountain Meadows 

XC Ski & Snowshoe Center 

Mountain Top 

Inn & Resort 

Okemo Valley 

Nordic Center 

Ole’s Cross 

Country Center 

Quechee Ski Area 

Rikert Nordic Center 

Sleepy Hollow Inn 

Ski & Bike Center 

Smugglers’ Notch 

Nordic Center 

Stowe Mountain Resort 

XC Ski Center 

Strafford Nordic Center 

Stratton Mountain 

Nordic Center 

Timber Creek 

XC Ski Area 

Trapp Family Lodge 

XC Ski Center 

Viking 

Nordic Center 

Wild Wings 

Ski Touring Center 

Woodstock Inn & 

Resort Nordic Center 

Goshen, 

VT 05733 

Warren, 

VT 05674 

Bolton Valley, 

VT 05477 

Brattleboro, 

VT 05302 

Williston, 

VT 05495 

Burlington, 

VT 05401 

Craftsbury Common, 

VT 05827 

Grafton, 

VT 05146 

Montgomery Ctr., 

VT 05471 

West Dover, 

VT 05356 

Jay, 

VT 05859 

Lyndonville, 

VT 05851 

Derby, 

VT 05830 

Montpelier, 

VT 05602 

Killington, 

VT 05751 

Chittenden, 

VT 05737 

Ludlow, 

VT 05149 

Warren, 

VT 05674 

Quechee, 

VT 05059 

Ripton, 

VT 05766 

Huntington, 

VT 05462 

Smugglers’ Notch, 

VT 05464 

Stowe, 

VT 05672 

Strafford, 

VT 05072 

Stratton Mountain, 

VT 05155 

West Dover, 

VT 05356 

Stowe, 

VT 05672 

Londonderry, 

VT 05148 

Peru, 

VT 05152 

Woodstock, 

VT 05091 

info@blueberryhillinn.com 

www.blueberryhillinn.com 

www.blueberrylakeskivt.com 

info@boltonvalley.com 

www.boltonvalley.com 

xc@brattleborooutingclub.com 

www.brattleborooutingclub.com 

mail@catamountoutdoor.com 

www.catamountoutdoorfamilycenter.com 

info@catamounttrail.org 

www.catamounttrail.org 

stay@craftsbury.com 

www.craftsbury.com 

info@graftonponds.com 

www.graftonponds.com 

info@hazensnotch.org 

www.hazensnotch.org 

www.hermitageclub.com 

info@jaypeakresort.com 

www.jaypeakresort.com 

info@kingdomtrails.org 

www.kingdomtrails.org 

PLHarris969@comcast.net 

www.mstf.net 

info@skimorsefarm.com 

www.skimorsefarm.com 

basecampvt@mac.com 

www.xcskiing.net 

stay@mountaintopinn.com 

www.mountaintopinn.com 

info@okemo.com 

www.okemo.com 

ski@olesxc.com 

www.olesxc.com 

info@quecheeclub.com 

www.quecheeclub.com 

rikertnordiccenter@middlebury.edu 

www.rikertnordic.com 

info@skisleepyhollow.com 

www.skisleepyhollow.com 

ski_ride@smuggs.com 

www.smuggs.com 

info@stowe.com 

www.stowe.com 

info@straffordnordicskiing.com 

www.straffordnordicskiing.com 

feedback@stratton.com 

www.stratton.com 

timbercreekxc@gmail.com 

www.timbercreekxc.com 

info@trappfamily.com 

www.trappfamily.com 

skiandstay@vikingnordic.com 

www.vikingnordic.com 

wwxcski@sover.net 

www.wildwingsski.com 

nvm@woodstockinn.com 

www.woodstockinn.com 

Phone/ 

Toll-Free 

802-247-6735 

- 

802-496-6687 

- 

802-434-6876 

877-9BOLTON 

802-254-8906 

- 

802-879-6001 

- 

802-864-5794 

- 

802-586-7767 

- 

802-843-2400 

- 

802-326-4799 

- 

802-464-7734 

- 

802-988-4693 

800-451-4449 

802-626-6005 

- 

802-334-7676 

- 

802-223-0560 

- 

802-775-7077 

802-775-0166 

802-483-6089 

- 

802-228-1396 

800-78-OKEMO 

802-496-3430 

- 

802-295-9356 

- 

802-443-2744 

- 

802-434-2283 

866-254-1524 

802-644-1173 

800-451-8752 

802-253-3688 

800-253-4SKI 

802-765-4309 

- 

802-297-4567 

800-STRATTON 

802-464-0999 

- 

802-253-5755 

800-826-7000 

802-824-3933 

- 

802-824-6793 

- 

Snowmaking Trails Machine Tracked/ 

Skating Terrain 

50km 0km/0km N/Y 

30km 21km/21km Y/Y 





✔ 135km 85km/85km Y/Y 

✔ 30km 15km/15km Y/Y 




60km 40km/60km N/N 

30km 30km/30km N/N 



✔ 60km 40km/40km Y/Y 




✔ 55km 45km/45km Y/Y 

✔ 35km 30km/25km Y/Y 






✔ 160km 60km/60km Y/Y 



802-457-6674 50km 30km/20km Y/Y 

Instruction/ 

Rental 


POP OF THE 

PEAK 

PROUD PARTNER OF 

SKI VERMONT 

& RIDE VERMONT 

PEPSI, the Pepsi Globe and LIVE FOR NOW are registered trademarks of PepsiCo, Inc.

AND LAST, BUT CERTAINLY NOT LEAST, A VERY SPECIAL THANK YOU TO ALL OF OUR PARTNERS. 



HIT THE TRAILS 

LONG TRAIL. KNEE-DEEP IN FLAVOR SINCE 1989. 

® 

LONG TRAIL BREWING CO. 

BRIDGEWATER CORNERS, VT 

WWW.LONGTRAIL.COM

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