Here's one thing that will increase the attention paid to competitive longboarding: a deer crashing into a rider. During a run in the Buffalo Bill Downhill, near Golden, Colorado, a skateboarder flying down Lookout Mountain Road captured footage of a deer bounding into the racer in front of him. CBS reported that a commenter on YouTube said the rider who hit the deer is "okay." (Warning: video contains offensive language.)
Mountaineer and journalist Billi Bierling drops a pretty impressive list of names while witing about her attempt to climb Makalu, the world's fifth highest mountain. She regularly assists Elizabeth Hawley, the high priestess of Himalayan record keeping. She often writes expedition newsletters for Himex leader Russell Brice. She is friends with a pretty famous triathlete, whose name she lets loose in the middle of a revelation about high-altitude hydration and excretion:
"Drinking, however, is a different story and those who know me also
know that my daily fluid intake is way below average. My friend Chrissie
Wellington used to call me a camel when we were biking from the Tibetan
capital Lhasa to Kathmandu six years ago. And things haven’t changed
since then, which of course poses a real problem for me up high. I don’t know how much I managed to drink up there but I am still
feeling dizzy 24 hours after my return to base camp and despite drinking
regularly all day, I have only peed once."
When Los Angeles-based chef Ludo Lefebvre traveled to the Big Island to open up a pop-up restaurant, he got some help gathering ingredients from a few surfers who know the surrounding waters well. Mark Healey, Reef McIntosh, and Steph Gilmore ventured out with Lefebbvre to catch seafood. Healey, who has been fishing since he was three, dove into the water with a speargun and did most of the work. Over the course of the trip, he collected everything from Hawaiian blue-green snapper to spiny lobster to opihi.
Lefebvre has opened at least nine pop-up restaurants since 2007. Typically, the Burgundy-born chef travels to a new location, looks for a business where he can use existing facilities at off hours (for example, a bakery), and then searches out local ingredients. Healey was happy to help with the sourcing. "These are all things that are very close to my heart," said the big-wave surfer. "It's things that I've been eating since I was a little kid."
You can watch the surfers and Lefebvre go to work in the video above, and then cook up the chef's chimney spiny lobster with pineapple and mint using the recipe below. For more recipes, check out quiksilver.com/chefandthesea after 12 P.M. PST on Tuesday.
Climbing trips are the easiest: all you have to do is drive out to the desert with ropes and food. Ski-hut trips are relatively simple, too. All the gear, shuttling, and logistics that go along with raft trips make them more challenging to organize. But they’re also the most fun.
Plan at least six months in advance to be sure you can obtain permits and property bookings. If the activity is technical, make sure everyone has comparable skills.
Keep it small at first and let it grow organically. Email an invite to a core group and tell them to reserve spots with a check. Then open it to a wider group with each subsequent trip.
Reserve the same week every year.
One person needs to manage the money—Google Spreadsheets is a good tool. Plan for $15 per person per day for food.
Have fun—bring instruments or costumes. And whiskey.
SCENARIO: Confronted by the alpha from a grey wolf pack in the Alaskan wilderness, John Ottway (Liam Neeson) tapes a knife and the shards of broken alcohol bottles to his hands and charges at the wolf. The movie leaves Ottway’s ultimate fate ambiguous. If you attack a wolf with a knife and some broken glass, what are your chances of surviving?
THE EXPERT SAYS: While wolves rarely pick fights with humans, a person taking on a grey wolf with a single knife and some broken glass would probably be torn to pieces. Still, Ottway was a survivor, and that may be the most important “technique” of all. Positive mental attitude “is what gets you through the night when you’ve got broken ribs and hypothermia," says Nester—the conviction that "'there’s no way I’m going to go out. I’m going to be here tomorrow morning when the sun comes out, and I’m going to make it.” That belief is the common factor in some of the most incredible true wilderness survival stories.