Right-Size Your Family’s Day at Copper Mountain

by Doug Blake

From west to east, Copper Mountain progresses for beginners to experts, making your entry point for adventure identifiable and accessible according to skill level. Knowing exactly where you want to be can make or break your day on the hill. Finding a place that suits the style of your family’s freeride fantasies should be the focus.

What Kind of Bagel Can Fly? A Day in the Life of a Lift Operator

By Mikaela Ruland

Follow Mikaela's adventures at @themillennialoutside and themillennialoutside.com

 

The thermometer in the car reads 1°F when I pull up to Copper Mountain. The sun hasn’t yet crested the mountain, leaving the world bathed in icy blue winter dawn. It looks cold. I wonder if maybe you’d have to be just a little bit crazy to go to work in these temperatures every morning.

Bombs away: It takes more than explosives to open inbounds avalanche terrain

by Lu Snyder

Maybe you’ve heard the boom of avalanche bombs reverberate among the peaks on an otherwise calm and quiet winter morning as you ride the chairlift. You may know ski patrol uses explosives to keep steep terrain such as Spaulding Bowl safe for skiers and riders, but did you know it takes hundreds of pounds of explosives, combined with hours and hours of machine and man (and woman) power before Copper can safely open its steeper terrain?

Savor Ten Mile Tavern’s New and Hearty Eats

by Tracy Block

Supporting more than a half-dozen local vendors and deeming itself “Colorado Proud,” Ten Mile Tavern (TMT) is Copper Mountain’s local ticket to flavortown. A mix of delectable modern eats with worldly influences (from Mexican to Korean to Thai) and 20 drafts on tap at a time (from 10 Barrel, Dillon Dam, A.C. Golden and Outer Range, just to name a few), this foodie, sudsy pit stop is ideal for an early-bird après or a late-night bite.

A Day in the Life: Copper Pastry Chef Susan Vlass

By Lisa Blake

Copper Mountain Pastry Chef Susan Vlass wins the award for best-smelling office. The petite 42-year-old ski resort bakeshop director swirls around an enormous kitchen in her white chef coat, black-rimmed glasses and Dansko clogs among sweet pumpkin and chocolate zucchini breads, mini cheesecakes and chewy, chunky magic bars.

Let it Snow: How a 19-year-old New Yorker followed her passion to the Colorado Rockies

By Mikaela Ruland

Follow Mikaela's adventures at @themillennialoutside and themillennialoutside.com

 

19 year old Maddy Pierce’s alarm goes off at 4:50 on winter weekend mornings. She’s at Copper Mountain by 6am, where she checks in with the night crew, swaps radios and then heads up the mountain on a snowmobile.