News briefs: Tree permits go on sale, Aspen wins Powder’s throwdown
Tree-cutting permits going on sale
Christmas-tree permits will go on sale starting Monday, with the exception of the Aspen-Sopris Ranger District, for which permits go on sale Nov. 28.
All Forest Service ranger districts of the White River National Forest will offer permits for sale. No permits will be available for sale at the supervisor’s office. A permit allows the holder to cut a Christmas tree for personal use on national forest lands, as authorized on the permit and the accompanying maps.
People must have a valid permit with them when cutting a tree. Once the tree is cut, the permit must be attached to the tree. Forest Service permits are valid only for trees located on National Forest System lands. Permits cost $10 per tree.
Permits come with information explaining regulations and offering helpful tips. The national forest offices also sell maps and offer free advice on the best areas for tree harvesting, species availability, travel-management requirements and any other restrictions of note.
No cutting is permitted in campgrounds or other recreation/facility sites, in wilderness, near lakes or streams or in wetland areas.
Aspen wins Powder’s Ski Town Throwdown
Aspen is the winner of Powder magazine’s third annual Ski Town Throwdown, making it the “champion of skiers who live in mountain towns everywhere.”
The magazine factors vertical, snowfall, lift-ticket price, skier visits, night-skiing acreage, vote totals from previous Ski Town Throwdowns and brown-bag policies to seed the top 28 places to ski by region. After that, it goes to popular vote. Aspen beat the underdog Mount Washington by more than 3,000 votes to take this year’s title, which doesn’t hold much significance other than bragging rights via social-media channels.
Apres cookbook released
A few decades ago, the words “apres ski” conjured up images of saucy chicken wings and a foamy Coors Light or a simple hamburger flanked by a syrupy, neon-green margarita.
One look at “Ski Town Apres Ski,” the new cookbook by Vail resident Jennie Iverson, and it’s clear how much has changed.
“It’s really fun because you think back 20-odd years to apres culture and it was beer and nachos. Now, people are being so much more creative with food,” Iverson said.
The basic burger might now be elk meatball sliders with mushroom sauce and arugula, at least if you’re in Snowbird, Utah. The photo on the cover of the cookbook is of Tamarack sliders with bourbon bacon onion relish paired with a “Mountain Mary” cocktail. Those are just a few of the more than 200 small-plate and cocktail recipes from more than 60 North American ski resorts found in the cookbook, which hit the shelves this week. Iverson published “Ski Town Soups” in 2012 and knew that an apres-focused cookbook would soon follow, she said.
“It was absolutely the next step,” she said. “There’s nothing like ski-town cuisine that revolves around apres and apres culture, whether it’s people relishing ordering favorite apres dishes off the menu or going home to a cozy fire and replacing more formal dinners with less formal, tapas-type recipes. This cookbook relates to experience just as much as food and drink. It gets to the heart of apres-ski culture and friends and community and regional personality.”
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