Far be it for me to fall into the category of denier when it comes to climate change, but this wild and wintry month of November in the Colorado Rockies has me wondering if the phenomenon formerly known as global warming might actually be better for skiing as we know it. In the absence of a nanogram of scientific research, hear me out.
Forrest Knapp of Edwards celebrates winter’s early onset atop Vail Mountain last Sunday.
Let’s start by noting that for one of the few times in the past quarter century or so that ski resorts have been marketing Thanksgiving as a skiing holiday, their marketing teams actually have something to sink their teeth, and tips, into this season. Vail Mountain is looking at one its best openings ever, offering more than 1,300 acres of virtually wall-to-wall frontside skiing just five days into the season with legitimate potential to open a portion of the Back Bowls by Black Friday. Just over Tennessee Pass, little old Ski Cooper is opening 100 percent of its terrain more than two weeks ahead of schedule on what they’re cleverly calling White Friday (Nov. 28).
Thanks to 63 inches of snow so far this month, the Mary Jane side of Winter Park celebrates the start of her 39th season with ample acreage on the same Friday, while Steamboat is digging our from a 2-foot dump with another foot in the forecast before the lifts even begin to spin on Wednesday. Same goes for Beaver Creek, Breckenridge, Copper and on down the list.
So you can see we’re not talking your typical early-season white ribbon of deadly skiing conditions here in 2014. These places already have settled snow bases broaching the 2-foot mark and make a strong case for busting out your fat skis for a thorough Thanksjibbing celebration. Forecasters are already calling for another serving of of snow in the central mountains on Dec. 1-2.
All this has me thinking about what my old ski bum roommate liked to refer to as “global weirding,” that frustratingly unpredictable element of climate change that acts as the sort of MSG of weather systems — a strangely salty taste that intensifies the meaty, savory flavor of snowstorms but causes headaches and other feelings of discomfort between dumps. The highs are higher and the lows are lower, and we’re all pretty sure that too much is a bad thing in the end.
For the moment, though, we’re riding the high, or the deep, or however you prefer to classify it. It’s plenty cold, but Colorado’s ski buffet is well stocked and open for business. Gobble ’til you wobble.
