The upcoming ski season has many of us dreaming of the fresh powder days and beautiful bluebird ski moments to come. Skiing is arguably one of the most exciting things about the winter season, which will be arriving soon. If you’re used to skiing your local terrain, you’ve probably grown accustomed to riding on the resorts you’ve already explored in your area.
Although this is fun for most of your ski days this season, it might be time to take one of your favorite winter pastimes on the road with a ski trip to explore new mountains and immerse yourself in different ski cultures.
Here are five hacks to help you prepare for an awesome ski trip in the 2016-2017 ski season.
1. Plan sufficiently
As you probably know, packing up your equipment and hauling it off to the resort of your choice is no easy feat. Add on the unique challenges of traveling, and the entire process gets even more difficult. However, if you play your cards right and plan correctly, you’ll find that the additional work is well-worth the incredible experience you’ll have taking your skiing to a new destination.
First, you’ll want to make sure you have all of your bases covered in terms of what equipment you’ll need to bring, how you should prepare for the weather, and what challenges you might need to plan for. Ski Utah offers a solid guide to help you navigate this portion of the planning.
As for identifying the right skiing destination, I’d recommend checking out some websites which offer lots of useful information such as snow levels and ski area features so you can make an informed decision.
2. Bring snacks
We all know that the cost of dining at a ski resort can get a bit out of hand. That’s why smart ski travelers bring their own snacks to munch on before, during, and after a day of skiing.
Bring nutritional items that are easy to store and won’t get smashed easily, like an apple. You can also add in some granola bars for healthy carbs throughout the day. For lunch, pack a sandwich and maybe even a little dark chocolate to satisfy sweet cravings.