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On April 11, 2012, I made my first blog post. I was inspired by words from a podcast.
Now, one year later, this blog continues to be an enjoyable endeavor. I appreciate every blog follower and visitor.
In this anniversary post, I’m still inspired by podcasts. What can I say…I listen to lots of them!
The following quote, from Vinnie Tortorich’s Angriest Trainer podcast, really sums up the FREEHEEL VEGAN lifestyle.
“Put life into living, and do it with enthusiasm!”
FREE YOUR HEELS…
PLAY IN SNOW…
BE SILLY & LAUGH…
APPRECIATE THE “LITTLE” THINGS…
HANG OUT WITH A BUDDY…
LEND A HELPING HAND…
FREE YOUR MIND. FREE THE ANIMALS…
“Put life into living and do it with enthusiasm!”
I love that quote and I love Vinnie’s podcast. But, I have a little more to add.
Yes- put living into your own life. But- also allow others to live their own lives.
To the fellow listeners and fans of the Angriest Trainer podcast:
Don’t be a “carnivorous vegan,” be an actual vegan. You can do NSNG (No Sugar No Grains) VEGAN style!
Adopt the FREEHEEL VEGAN lifestyle…and do it with enthusiasm!
I don’t have many pictures from the current ski season, so here is a backcountry trip down memory lane…
The time was January 1-2, 2011.
The place was the “Back Bowls” of Mission Ridge Ski & Board Resort, in Wenatchee, WA.
The weather was bluebird.
The solitude was magical.
The skiing was exceptional.
The snow was our art canvas.
Our Telemark turns were the brush strokes…
DAY ONE – JANUARY 1
DAY TWO – JANUARY 2
The conditions were a little different when we came “Back” to the bowls this year, Skiing Among Burnt Trees.
Have you ever been to a typical North American “ski-in, ski-out” village? Vegan-friendly dining isn’t the first thing that comes to mind.
If you look around the village at Big White (and elsewhere), it’s obvious that every restaurant serves up meat, meat, and more meat. It’s exasperating and depressing.
“Vegetarian” doesn’t necessarily mean “veganizable.” It’s typically code for cheese, cheese and more cheese.
Vegan skiers, don’t despair. You can have a perfectly powder-licious ski experience and find some great vegan grub at the same time. All it takes is a little sleuthing.
Here’s the on-mountain restaurant listing for Big White.
Our trip to Big White was short (3 days). If we stayed longer, there are other places we would also try. Next time!
Check out where we did eat (and drink!)…
BEANO’S COFFEE PARLOUR
LOTUS LOUNGE – THAI CUISINE
(Don’t forget to request “no fish sauce” when dining at Thai restaurants.
Expect the food to be spicy, so speak up if you want the heat turned down.)
Vegetable Thai Spring Rolls:
Mixed Vegetables in a vermicelli wrap, fried golden, served with sweet and sour plum and tamarind sauce.
Thai Yellow Curry:
Thai yellow curry in coconut milk with potato, onion, carrots and pineapple
Black Bean Tofu:
Tofu with bean sprouts, garlic and fresh chilies in a black bean sauce
SANTÉ BAR – APRÈS-SKI
Muddled cucumber, lime, black pepper, gin and soda
I (unintentionally) had a green drink theme going on for St Patrick’s Day weekend.
The steamed edamame was green, too. And it was addicting!
Veggie Pizza, no cheese (substitute extra sauce and another topping for the cheese)
For tips on eating vegan breakfast in your hotel room, see the previous post, “Ski Breakfast & Morning Powder.”
Ski road trip time!
In this post, let’s talk about what vegan skiers can do to eat a quick, healthy breakfast without leaving the hotel room.
We just spent a long weekend at Big White Ski Resort. Thanks to my Visa Rewards, we stayed for free in the White Crystal Inn.
When we arrived on Thursday March 14th, our view looked liked this:
Sunday March 17th we woke up to this:
Our “standard” room had no kitchen, but it did have a coffee maker, mini fridge, microwave, and toaster.
For our trip, I packed a couple bins full of the essentials, including a small cutting board and knife.
We brought a cooler to transport our green leafies, celery, apples, non-dairy milk, nut butter and jam. I brought our Vitamix blender so we could make green smoothies right in the room.
Large “beer cups” are handy for smoothies in the morning and apres ski beverages in the evening.
I brought our toaster, not realizing that the room already had one.
Eric likes to have toast with his breakfast smoothie.
I could have brought some oats to make oatmeal in the microwave,
but this time I opted for cold cereal with walnuts, raisins and non-dairy milk.
Segmented grapefruit is easy to prepare in the room.
I brought my grapefruit knife, some travel bowls and a set of utensils.
Time to get some untracked powder…
January 5, 2013 – Mission Ridge Backcountry
In lieu of skiing in-bounds on Saturday, we decided to spend the day further exploring slopes we like to call the “Back Bowls.” Eric modified our climbing skins so they would fit our new(ish) skis. Yay!
The last time we skied the “Back Bowls” was January 1-2 of 2011. At that time, we were treated to absolutely perfect fluff on a bluebird day.
Saturday…not so much. You could describe the avalanche conditions as “welded.” HA! It was fun, but in a different sort of way. It was immensely enjoyable just being out there exploring. (Truth be told, we did find a few soft spots.)
We skied into some trees that were burned during the huge Ellensburg/Wenatchee forest fires of Sept/Oct 2012. The fire line stopped just short of the Mission Ridge ski area. Whew!
There is something starkly imposing about burnt trees that remain standing after a fire goes out. It’s fascinating how something beautiful and impressive can emerge from such destruction. The black char against white snow in winter is particularly striking…