Category: food

27 – Jeremy’s Son and Freedom Found Nowhere But the Ski Hill and Pilates for Skiers with Jessica

27 – Jeremy’s Son and Freedom Found Nowhere But the Ski Hill and Pilates for Skiers with Jessica

Two great skiing conversations on this one great episode.  Jeremy and Lance talk about the joys of Jeremy’s 14-year-old son’s growing passion for days on the hill with dad.  And now, a little less dad.  We talk about that moment when we are willing to let go, and trust, and hope, and pray, that “see you at the lodge at 4:00” proves real.  Jeremy also shares a bit about a recent Utah trip that started as a tour of several areas, including The Canyons, but landed Jeremy right where his skiing soul belongs when in the Salt Lake Basin, Little Cottonwood Canyon, and Alta/Snowbird.

And if that isn’t enough, Mike has Jessica (she currently hails from Reno/Tahoe and seems to like Northstar a lot!) walk him through the benefits of Pilates as a workout regimen for skiers and snowboarders.

 

26 – Shawn and TheFirstChairBoys charge hard and Tailgate at Squaw Through the Carlodge Era

26 – Shawn and TheFirstChairBoys charge hard and Tailgate at Squaw Through the Carlodge Era

Lance and Mike are unofficially getting out the trip-tik and planning a trip to Truckee, CA.  Their new best friends they haven’t met are perfectly represented by Shawn Bradley.  These guys are daily Squaw Valley addicts, and they are called TheFirstChairBoys.  You can find them on Instagram, where their popularity is exploding.  Join them, and their roomies, TheFirstChairGirls on Insta and enjoy their frequent posts.  These guys love to ski, make it a seasonal priority, and they have adapted quite well to the COVID-Apres “Carlodge.” We’ve got dibs on Shawn’s couch.  And we’ll be on that first chair with him if we act quickly, for mountain nightlife is not an option this year.

21 – Avalanche Training and Mt. Baker Review with Colin

21 – Avalanche Training and Mt. Baker Review with Colin


listeners loved Colin’s interview during Episode 13. This is the follow-up we promised. Colin has now completed avalanche training and backcountry education. He’s also already got 18 days of skiing and it is only January 20. His local hill is near Bellingham, Washington. It is Mt. Baker, a rockin’ awesome area. Colin gives a comprehensive overview of all aspects of Mt. Baker. He’ll lead you through the most extreme of its turf, the generally difficult terrain, and cruiser runs for everybody. Baker is famous for two unique races. They are the Banked Slalom and Ski to Sea. It has a natural half-pipe. That’s where the Banked Slalom race happens. Ski to sea is a race that starts with downhill skiing on Mt. Baker, includes cross-country skiing, cycling, and kayaking. Enjoy this groovy episode.

20 – Mt. Bachelor Dissection and Huck It or Chuck It

20 – Mt. Bachelor Dissection and Huck It or Chuck It

K10 Bachelor backside

Mike and Lance talk about Mt. Bachelor. ‘Twas a beautiful 3 day ski weekend for Lance. Mike was there recently as well. We love Bend. We love Sunriver. We love Bachelor. And we do our best to share our history of the place with you. From accommodation location options, to food, to shuttles and parking, and, of course, skiing the whole mountain, we’ve got it all for you on this episode.

19 – End of POWDER Magazine Part 1 and the Reservation Game

19 – End of POWDER Magazine Part 1 and the Reservation Game

Lance and Mike begin what will be an ongoing conversation about the importance of POWDER Magazine to the soul of skiing. We have more to say about this super-influential magazine in upcoming episodes, but can’t help but begin some appreciation for the Moe brothers and founders and influential editors over the nearly 50 years of the mag. We also talk about reservations and parking reservations. It’s part of the COVID-era skiing game. A little like a tee time for golfing, but a lot different than we’re used to.

15 – COVID and Dining on the Mountain

15 – COVID and Dining on the Mountain

Labor Day Vibe and JB Misses First Tracks
Mike and Lance deliver. That is, they deliver their early season mountain dining experiences to OTL listeners. Large lodges are sitting empty. But the food prep remains abuzz in the kitchens. We talk about the COVID-look of grab yer food and scatter, architectural changes to mountains because tent dining is apparently safer than in-lodge. We talk about the blossoming bring-your-own-food practices, cook stoves, soccer-parent chairs. And being ready to make your car your personal hot cocoa stop.

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