The Well Fed Skier

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One of life’s fundamental philosophical queries, also a foundational gastronomical query, is what is it about certain foods that we remember? A true…
Richard Anglin
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The US Department of Agriculture has been issuing food recommendations for more than a century, dating back to 1894. It published bulletins, guide…
Richard Anglin
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What does a skier food day look like? Up early, wolf down oatmeal, cold cereal or nothing, and head for the lift. Perhaps grab a bagel with cream cheese…
Richard Anglin
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Why you should care ...
Richard Anglin
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In graduate school I faced the daunting task of passing two language exams, one language speaking and reading, the second language translating only. I…
Richard Anglin
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In my last post I spent a lot of time talking about pasta sauces, but what about the pasta itself? Binder or medium? Or something else? We learned from…
Richard Anglin
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The Bard is no help.
Richard Anglin
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Rich and I were taking ski lessons at Sun Valley. Our instructor brought us to a halt on Lower Warm Springs and told us to unbuckle all the buckles on…
Richard Anglin
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I am an unabashed baguette and artisan bread fanatic; baguettes being at the absolute top of my list. As Mireille Guiliano acknowledges in her book…
Richard Anglin
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While The Well Fed Skier is mostly about food, no good ski story fails to include libation, usually the more the merrier, literally. My ski buddy Rich…
Richard Anglin
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Spring has arrived; the cycle of life enters renewal. With Spring comes the onset of freshness … freshness in perspective, freshness in vitality…
Richard Anglin
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It’s harvest time, a time for celebrating the freshest of foods, and most especially great tomatoes. Tomatoes are fundamental to the skier diet. How can…
Richard Anglin
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