1 Week Until We Open!

With a recent storm dropping almost two feet of snow the mountain is filling in nicely. Check out footage from the last storm and some pow shots to get ready. See you on the slopes, Thanksgiving Day, November 27th.

Photo from Casper.
The inversion shot from the top of the Gondi.
With 35 inches of snow is predicted in the Tetons, Saturday through Monday, opening day is going to be one to remember! http://www.mountainweather.com/index.php?page=jackson_hole_forecast

Winter Wonderland in Jackson Hole

Snow is back! A fast moving storm started rolling in last night and has dropped 11″ (and counting) so far on the upper mountain with 5″ at the base.  This storm precedes a favorable change in the weather for Jackson Hole, with more snow expected today and tonight, chance of snow later in the week and very cold temperatures in between.  Those cold temperatures are the perfect opportunity for our snowmaking team to take advantage of an increase in snowmaking capacity.

This morning we were greeted by a switch to winter:

Ski Gear | Fashion 101 for the Ladies

If you missed the skier fashion show at the Warren Miller Premier last weekend, fear not, here’s a list of what’s cool, and why you’ve got to have it for this year. It’s nearly winter time, and the shops are filling up with some awesome new ski gear in anticipation for the season ahead. Not shockingly, bright colors are in, think hot pink and bright blues; navy and new school neutrals are looking sharp too. Jess McMillan sat down with me and gave me some great tips on what’s cool this year, and what everyone should be wearing or thinking about.  So without further ado, here’s my take on what gear might get on my Christmas list, or get me through the next month of waiting for the skiing to commence!



For the Skier Girls.

This one goes out to all of the women out there.  The women who don their helmets, jackets and ski boots, those who love the unending wintery blizzards, the ones who hear the call of the mountains in winter.  There’s no age to the skier girl, she could be 85, she could be 3, but when her wild woman sings the mountain song, she must go.  Skiing is her dance, it makes her feel free and unchained to pressures of the outside world, it is where she can run wild.  (Below: Jess McMillan)

SHIFTing into a Sustainable Future

I’ll start this post by being completely honest—I had a long day on Wednesday and was feeling exceptionally tired when it was time to attend my first SHIFT JH event at the Center for the Arts. Upon walking in, I found a seat in the back of the auditorium and quietly waited for Auden Schendler’s Climate Change presentation to commence. I had no idea what to expect and definitely did not anticipate the dynamic trio that took the stage.
Christian Beckwith of the Venture Collective started off the night with a poetic description of his love for the Jackson Hole landscape. An avid skier and family man, Christian shared his memories of hiking amongst snow-laden trees and feeling so peaceful in the cathedral-like stillness of the winter forests. He also expressed concern that his 4 year old daughter won’t get to experience the same version of this natural bliss. Immediately, I realized that Climate Change may be scientific at its core, but it’s loaded with emotional significance. Despite the long day, I started to sit up straighter in my chair.
Ski 7
After Christian’s opening remarks, Jerry Blann, CEO of Jackson Hole Mountain Resort shared his perspective before introducing Auden Schendler, VP of Sustainability at Aspen Skiing Company. Blann recognizes that enacting sustainable practices as a revenue-driven business is a difficult, but crucial component of long-term success. Being a Jackson based company can make sustainability decisions even more logistically difficult due to geographical location. Much to my amazement, he said that Jackson feeds over 3 million people over the course of a year, and 96% of that food is imported. 96 percent!? That fact had my undivided attention.
Then, Auden Schendler took the stage. The SHIFT program called his presentation a “talk”; I would call it an awe-inspiring performance. His use of history, philosophy, personal anecdotes and science had the entire audience absolutely captivated and, at times, rolling with laughter.


According to Schendler, climate change is not a policy problem or a technology problem, it’s a people problem. To tackle the issue of global warming at large-scale, individual businesses need to take sustainable steps and act as mentors to other organizations. Instead of feeling paralyzed by the greater issue of global warming, they can turn inward and look for small ways to adjust company policy, and like anything, small steps will eventually lead to big progress.

Unfortunately, this blog post can’t capture the electricity that was in the air last night. Over the course of 90 minutes, I went from exhausted to exhilarated, and I am confident that every day of the SHIFT will have a similar effect. How refreshing to sit in a room and learn while surrounded by other smart, passionate, global-minded citizens.
Many thanks to Christian Beckwith, Jerry Blann, and Auden Schendler for a mind-enriching evening. Noteworthy upcoming events at SHIFT include the Mix’ed Media Masquerade Ball with Asher Jay and the foodie favorite, People’s Banquet. For more information on all upcoming shift events, please visit http://shiftjh.org/.

Celebrating Locally Sourced Food | Jackson Hole From the Range

With the leaves changing and a dusting of snow on the upper reaches of the Tetons, fall is here, and with it a sense of seasonality that remind us of our connectedness to this beautiful and bountiful valley. This fall Chef Wes Hamilton, from Couloir Restaurant, along with our community is celebrating that connection through food.

This week Chef Wes with Chef Rodger Freedman from Fine Dining Restaurant Group head to the acclaimed James Beard House in New York City to present a meal entitled From the Range, which showcases the amazing tastes of our valley. A menu highlighted by locally grown beef, steelhead trout, elk, huckleberries, and various produce from Leaping Lizard, Wyomato and Full Circle farms thoughtfully represents the Jackson Hole culinary scene to the New York media and public.

Pictured above, Chef Wes Hamilton’s House-Smoked Idaho Bison Tenderloin