Conditions check at one of the snowiest resorts in the East! | Jay Peak photo.
Teton Gravity Research is stoked to announce a brand-new partnership with Indy Pass, the fastest-growing multi-mountain pass in North America, as we embark on a new film project to explore the spirit of independent ski and snowboard areas around North America. In Pursuit of Soul will produce digital and social storytelling at twelve different independent resorts throughout the winter season, with a short film to be digitally released this Fall.
“We are really excited about the opportunity to highlight some of the independent resorts that have rich histories, amazing characters and interesting stories that deserve to be told” said TGR co-founder Steve Jones. “While our annual films typically focus on big mountains and more exotic destinations, the exciting part of working on a project like In Pursuit of Soul is that it lets us showcase a different side of the industry that will still resonate with our core audience.”
Tram rides are the stuff of dreams . | Cannon Mountain photo.
Of the 61 independent and authentic resorts from the Indy Pass Coalition, the TGR crew will be heading to six locations on the east coast, including Berkshire East, Bolton Valley, Cannon Mountain, Jay Peak, and Magic Mountain - with the announcement of a sixth resort coming soon, as it gets added to the Indy Pass program. The team will then head west to hit six different independent ski areas in the Northern Rocky Mountains, including 49 Degrees North, Beaver Mountain, Brundage Mountain, Lost Trail Powder Mountain, Mission Ridge and Snow King Mountain.
Some classic East Coast soul at Bolton Valley. | Bolton Valley photo.
“TGR is an action-sports powerhouse with the passion and experience to uncover the unique energy and culture of these independent resorts,” said Doug Fish, Indy Pass founder. “For so long, ski films have zoomed in on the biggest mountains and most outlandish tricks, and so it’s exciting to work with a company like TGR to showcase these places where we all learned to ski and that still mean so much to us today. The story of our partners - mom-and-pop ski areas with colorful histories, passionate staff, and deeply invested communities – is the collective story of skiing that we all share, and, like the Indy Pass itself, it’s time to bring that relatable and realistic story to a broader audience.”
The project is being directed by Jeremy Grant, who most recently directed TGR’s latest mountain bike film, ACCOMPLICE. Content will be released across TGR’s multi-channel platform including social, web and on the new TGRtv (available for download on Apple TV, Roku, Amazon and most major streaming platforms).
Standing on top of a wind lip, I could feel my stomach twisting into knots. Looking back, I could see the tails of my skis poised to dip into the snowy void below. All I had to do was lean back and let my harness take the place of gravity for a while. Giving in to the sensation, I slowly rappelled down the slope. Leading up to that moment, I knew what I had to do, but it still made me uncomfortable. It's a feeling we know all too well from being in the mountains.
This week in ‘Women in the Mountains’ we sat down with Samantha Ramirez-Herrera to hear more about her work as a storyteller. Sam primarily focuses her work on social justice issues but is excited to be part of the outdoor community. Samantha “Sam” Ramirez-Herrera is the kind of person who wears a lot of hats. At any given moment she’s an entrepreneur, filmmaker, creative director, writer, and civil rights activist focused on telling raw and authentic stories to uplift marginalized
This recipe is really easy and makes for a nice portion to share with friends on a Taco night. If you use a pre-seasoned flank steak, such as the type you can get at most Mexican markets, you can skip all of the seasoning besides the lime zest, lime juice and Sierra Nevada. Some other good options for pre-seasoned flanks are Costco and Trader Joes, which also carry a good selection of Sierra Nevada (at least in Nevada)! We always add more garlic to the pre-seasoned ones too, just seems like