Stowe, VT 02APR2017

An image of Ty skiing some powder in terrain above the Nosedive trail at Stowe Mountain Resort in Vermont
High elevations were still holding onto some dry powder at Stowe today, but lower elevations were affected by warming temperatures.

Today was our final BJAMS ski program session of the season, and it took place right on the heels of Winter Storm Theseus, which dropped anywhere from 10 to 18 inches of snow up and down the spine of the Green Mountains.  The powder was in pretty nice shape when Dylan and I visited Bolton Valley yesterday, but temperatures were expected to warm up today, and that had us worried about the state of the snow – without some freeze-thaw cycles to turn it to corn, it could just become mushy or sticky.

Initial reports from Spruce Peak as we began our ski program in the afternoon suggested that indeed the snow was getting quite sticky in the sun, so we took our group over to Mt. Mansfield to get to higher elevations and find north-facing terrain that would see the best protection from the warming temperatures.  From our experience on trails like Nosedive and even Cliff Trail, we found that snow quality was quite nice on roughly the top half of the mountain, but the bottom half was certainly sticky enough to be a nuisance.  It was one of those days where you wish Stowe had some upper mountain lifts.

With the sticky snow, the group was happy to take an extended break for some s’mores and a visit to the Great Room Grill before we went out for a few more runs on Spruce Peak to close out the day.  A highlight of those last runs was hitting the ruts of the race course on Competition Hill.  They had been well traveled, so the snow was plenty fast and lots of fun.  Ty and I raced for the gold on our final run, and I won, but it was because he let me choose the track and I opted for the faster one on the left.  While that’s it for official ski program days this season, there’s still lots of snow left in the mountains, so we’ll see what the rest of April brings us for skiing.