Skiing bumps and trees

Man-made snow is wonderful stuff. It saved our early season in the northeast this year. It’s durable, doesn’t melt away at the first sign of sunshine, and can be groomed again and again into that perfect corduroy surface that makes average skiers and riders feel like Olympic champions.

But there’s nothing quite like the stuff that Mother nature delivers. It’s been snowing over most of ski country since mid-February. Many resorts are reporting their deepest natural snow in a couple of years.

Check out some of the snow totals, especially up north: Jay Peak has gotten almost four feet in the last week or so. Mad River Glen has had a foot and a half since last Sunday with more in the forecast, Wildcat has been blanketed by almost two feet in the last week.

I’m writing this at Sugarloaf/USA, where conditions are near perfect. Lots and lots of both natural and man-made snow. Deep cold and wind that’s unusual for early March will help keep the conditions superb for weeks to come. Unfortunately, much snow has come with much wind, and that’s kept the fabled backside snowfields on top closed for the moment. Next storm will likely open them. 

I spent part of the day skiing on ungroomed natural snow trails, part on beautifully groomed corduroy, and a little bit in some low-angle trees alongside some of the trails. Pretty interesting comparison.

I could go a lot faster and a lot more smoothly on the corduroy, of course. More distance, more speed, less effort.

But the soft, pushed around natural snow on the ungroomed trails is even more interesting. There are bumps, of course. But these aren't the big, icy bumps that develop on steep, high-traffic trails with man-made snow. These are soft, small, bumps that enhance the natural rolls and dips of the terrain.

Add in a few trees on the low-angle glades and you’ve got sort of a natural roller-coaster ride. Steep trees are a challenge; low angle glades are just plain fun.

These natural snow trails and glades are going to get better and better over the next few weeks. Warmer afternoon temperatures will soften and consolidate the snow surface. Cool nights will re-structure the crystals, making the surface more uniform. The same thing will happen to the man-made snow, only more slowly.

In other words, the best skiing and riding of what has been an excellent season (at least since the cold started in late January) is coming up.

This spring, if you normally ski or ride only on the groomed, don’t be afraid to explore a little. If you see an ungroomed trail marked with a green circle or blue square, take a chance and try it. You might find a whole new world to love.

Fuel Stops

Sugarloaf USA isn’t exactly near anything, so it’s a darned good thing there’s quality food right on and near the mountain.

I had lunch at Gepettos, which is about 50 steps in ski boots from the base lodge, but a world away from typical base lodge food.

The Shipyard Brewhaus, at the Sugarloaf Inn, has become one of our favorite restaurants. Much more than brewpub fare.

Down on Route 27, just east of the access road, is a tiny restaurant called Hugs. It’s easy to miss, but worth finding if you happen to like upscale Italian food as much as we do.