Whew, we’ve been on a tear in the PR and media world. Beginning with a few days at A-Lodge near Boulder, Colorado and finishing up with the big new expanded OR-SIA trade show in Denver, we are worked but delighted at how much of the backcountry sports industry we’ve experienced.
Food is always a big deal for us backcountry folk. Come to think of it, eating is clearly a thing no matter what your walk — food blogs are big and it’s a good subject here at WildSnow. So here we go, a selection of consumables from our junkets.
We were exposed to numerous “products” during the A-Lodge portion of our trip. The experience began when I encountered a Frenchman at the beer cooler. While we chatted, the subject turned to the canned red wine, an anomaly that impinged our collective consciousness like a mysterious rustling of nighttime bushes during a campout. Just what was this, stuffed between the beer cans and labeled with the odd monkiker “Infinite Monkey Theorem?” My new friend from the land of Bordeaux was not impressed, but we gave the canister grape a try anyway. The idea turned out to be valid, but was better experienced transferred to a cup or glass as the aluminum bouquet did not inspire one to great heights of swirl, sniff, sip, and savor. Conclusion: useful for traveling, but I probably won’t stock at home.
Next up, as pampered elite journalists we of course were exposed to Boulder’s high end culinary. This was effected by Diane Starnick of Culinary Hearts Catering. Far be it for me to take blog space by shilling for a caterer. But in Diane’s case she deserves the kudos as not only is she able to create buffet lines that work for just about any dietary restriction, but she has a solid connection to the mountaineering community through association with NOLS and more. Diane’s business card is here, look her up if you need a catering job in Colorado, or fly her wherever if you happen to have a private jet fueled up. Boulder McDonalds employees take note. (That’s a Boulder joke.)
Thing about all of the above, we did notice our herd of shills tended to have noticeably powerful appetites. Some of this could have been caused by the fresh mountain air, or perhaps the ski day at Eldora. But in an unusual twist on the press junket we also enjoyed a fascinating spiel (as well as facility tour) from the Colorado cannabis industry, presented by “high” end weed product maker 1906.
Before you scoff, let me say these guys are clearly different in that they offer products with calibrated blends of herbal chemicals along with the usual marijuana derivatives THC and CBD. The idea is performance enhancement along with mild enlightenment. “It’s not about getting f*** up” is 1906’s informal motto.
Such as it were, our goodie bags included 1906 athletic enhancer “Go Chocolate,” a blend of cocoa, coffee, theanine, theobromine and yohimbe — along with reasonable and equal amounts THC and CBD. Though mellowed by the cannabis, that was still too harsh a stimulant blend for me, but in the correct dosage got rave reviews from others on the trip. We were bummed that we did not walk away with samples for the 1906 “enhanced intimacy” product, but then, this was a press trip and they needed to keep the kids out of the hot tub and filing their blog posts.
So, after experiencing the essences of Boulder, Colorado it was on to Denver. At least after we found our car keys. At the trade show, I set myself the task of hitting foodie highlights for the alpinist, with the refiner of products with minimal or zero sugar, and care for other issues such as gluten free diets. A few of my finds below.
Honorable mentions: As we are now known here in Colorado as the land of hemp as much as our powder (or this winter’s lack thereof), I stopped off at the Colorado Hemp Honey booth. A guy they’d clearly recruited from a nearby dispensary gave me a scientific lowdown on what they’re doing with honey. That be adding some cannabis CBD chemical and a few other biologics. They were handing it out in straws. I downed one to compensate for the bad press-room coffee I’d been drinking. Seemed to work.
Moving back to the subject of java, a nearby guy had a booth for his Keto Creamer, a mixture of clarified butter and MCT oil. This stuff looked quite interesting, said to help your body go into a fat burning metabolism. In my opinion the concept is valid; why not drink something health-formulated with your java, instead of just loading up with dairy cream, or worse, mass quantities of sucrose?
Okay, enough backcountry food ideas to last me till next year. Meanwhile, I have indeed figured out the hidden agenda behind moving the OR show from Utah to Colorado. It’s not about politics, car keys are not important, and a vast conspiracy of snowboarders is behind it all.
WildSnow.com publisher emeritus and founder Lou (Louis Dawson) has a 50+ years career in climbing, backcountry skiing and ski mountaineering. He was the first person in history to ski down all 54 Colorado 14,000-foot peaks, has authored numerous books about about backcountry skiing, and has skied from the summit of Denali in Alaska, North America’s highest mountain.