Food can be overlooked when it comes to a day in the mountains. Packs and pockets are often stuffed with dry granola bars, gummy candies, and smashed peanut butter and jellies—no wonder we crave a cheeseburger so much when we get back to the trailhead.
Veronica Paulsen explores a different approach to food in her latest short film, featuring The Ski Journal's very own, Editor Lily Krass Ritter, and her husband, Max Ritter. Together, they build a backcountry menu for Paulsen, turning their snacks into vert on a mission in the Teton backcountry.
The Ritters are the force behind Beyond Skid, a series of cookbooks crafted to show others that you don’t need to be a skilled chef to cook healthy and delicious food for outdoor pursuits. Their latest book, Ski Snacks, has 65 recipes for portable and tasty snacks, which Paulsen samples throughout the adventure.
Sunrise quiche always hits the spot. Halfway through a 10-course menu on a spring skin Grand Teton National Park, WY. Photo: Max Ritter
The only thing better than a sunny summit is a baguette sandwich ready to be devoured. Photo: Max Ritter