The Downhill Report, December 1996
"We get a lot of telemarkers, and they tend to be, well, you know, tree-huggers," says Basebox head chef Peter Thompson, explaining his large selection of vegetarian fare. Thompson, 35, has adopted the mantle of his father, Tex, who began dishing out chili to Vermont's wool-clad skiers in 1950--at a budget price. Today, a five spot will get you anything from burgers and fries
to meatloaf to vegetarian lasagna, though Thompson admits the sport's traditional noontime standby is still king. "What good is skiing without a noon bowl of chili?" he asks. Excellent point.
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