SKI AREAS MAKE GREAT OUTDOORS EVEN GREATER
My friend’s dad once told me something I found profound about storms: They blow in, tear things apart and try to destroy us.
But, he said to me, they do something else too: Those storm winds blow in some amazing treasure and drop them around us. We just have to know how to find them.
Skiing at Wachusett last week, I realized this is true of the pandemic ski season as well.
As hard has this has been – for owners, employees, skiers and riders as well – there are a few things that I actually hope stick around post-pandemic, and a few practices I may embrace for life.
The parking lot boot-up: No, I don’t want to be forced to do it, but now that I have, I think when I hit an area with an easy parking and access set-up, this may be my new normal. If you plan it right, it actually gives you more time on the slopes and I think less stress.
Not having to find a spot for a ski bag in a busy and oft overcrowded base lodge was delightful. And I can imagine if many of us do this when the ski world is “normal” again, lodges will be less cluttered and more pleasant. My small carpet and folding chair will become a norm.
More weatherized outdoor seating: Call me crazy, but unless there is a biting wind, I always want to sit outside for a cocoa break or even a lunch. With more heaters, fire pits, wind-protected seating and other creations, that will be easier and more pleasant even on colder days. Let’s hope those set-ups are here to stay (and again; that may make taking a break or dining indoors more pleasant too if everyone does not feel the need to be indoors),
Creative food choices: It’s not like no one has ever done anything creative when it comes to ski food. My childhood New Hampshire mountain had a “moving cheeseburger shack.” Each weekend it was set up in a different spot on the mountain with a different view. Skiers would look forward to finding it and then what its burger special was. And that was in the 1970s.
But the pandemic has led areas to reach into their creative minds. More unique food trucks at bases, ski-up windows for snacks, semi-fresh-air yurts for dining and more: Food has always been part of the joy of a great ski day. Here’s hoping this is only the start of great creativity.
Reserving tickets: Okay, so I do not hope that forever and ever we risk the chance of finding a sold-out ski area if we don’t book ahead. But, I rather like the idea of all ticket purchases moving to online. Being in line at a ticket kiosk is a time-suck, and if you only have to do it at each area once in a season (to get your pre-load card where available), that would be pretty great. Post-pandemic, I hope we all still try this. I also hope booking ahead deals like we could get pre-pandemic come back.
The glory of the season pass: Wachusett Mountain’s season passes sold out this year (because of those lower occupancy rules). Other resorts and groups like Ikon Pass and Epic Pass, as well as the Indy Pass sold well. I’ve said since I first understood skiing cost money that for anyone who hopes to ski more than, say, five times in a season, a pass is your best choice. The pandemic has helped passes evolve as well. Here’s hoping for more of that in the future.