Months before the cranberry sauce and the pumpkin pie arrived on your holiday table, bees helped bring those foods to life.
The buzzing insects are the primary pollinators that make one-third of global food production possible, and for the last decade beekeepers have raised alarms because the bugs have been dying at unprecedented rates.
Now the Keystone Center, a nonprofit headquartered in Summit County that brings together diverse stakeholders to discuss controversial issues, has gotten involved. The center is facilitating discussions with industry leaders, government agencies, universities, conservation groups and other partners about how to address the problem.
“Honeybees are a really important player in our food supply,” said Julie Shapiro, the center’s lead on the project.
The issues facing the bees aren’t limited to colony collapse disorder, or the drastic rise in the number of disappearances of North American honeybee colonies since 2006, Shapiro said, and declines in honeybee health don’t have any simple solutions.
“There’s no one problem or one silver bullet,” she said.
In June, the group officially formed the Honeybee Health Coalition with more than 30 members. Last month, the coalition released the first result of its meetings, a report called “Bee Healthy.”
The guiding document lists four priority areas of concern: hive management; forage and nutrition; crop pest management; and cross-industry education, outreach and coordination.
“It’s a very important document,” said Larry Gilliand, 74, a longtime Summit County resident who has kept bees in his backyard near Silverthorne for the last couple of years.
Gilliland, who’s unaffiliated with the coalition, keeps three hives and closely researches and follows honeybee issues. Though he has concerns about the coalition’s approach, he called the document a good start.
‘BEE HEALTHY’ STRATEGIES
Under hive management, the coalition lists the Varroa destructor mite as one of the honeybee’s biggest threats.
“Even the best beekeepers could use help controlling it,” said George Hansen, a coalition member and past president of the American Beekeeping Federation.
The group plans to gather and transfer specific know-how and technologies to beekeepers to improve control of the mites and other pests and pathogens. The coalition will also promote science-based innovations, including the development and registration of new products, and create a best practices guide for managing the mites.
Under forage and nutrition, the group writes about creating high-quality bee-friendly landscapes when and where bees can most use them.
“Bees, like most species, need a healthy, diverse habitat for their foraging diet,” said Peter Berthelsen, a coalition member and director of habitat partnerships for Pheasants Forever.
Nutrition requirements vary regionally, so the coalition will focus on foraging needs in the agricultural lands of the Upper Midwest and then move to other parts of the country. The group also will encourage the development of supplemental nutrition options and the planting of bee-friendly cover crops.
Under crop pest management, the group wants to accelerate the adoption of the best known crop pest management practices.
Gregory Sekulic, agronomy specialist at Canola Council of Canada, said the coalition will promote crop- and product-specific practices that manage agricultural pests while ensuring the health of pollinators.
In its outreach, the group will promote understanding across stakeholders and emphasize the need for collective action.
Two weeks ago, Gilliland went to Castle Rock, Colorado, to attend the winter meeting of the Colorado State Beekeepers Association.
There he heard beekeepers passionately discuss the biggest threats to bees and what to do about them.
Competing interests make agreeing on solutions difficult, he said, as does mistrust among consumers, backyard beekeepers, agribusiness and government agencies. One source of debate is the controversial practice of hauling honeybees around the country to pollinate monocultures where a lack of biodiversity means bees can’t survive naturally.
In the biggest pollination event, about 1.6 million hives arrive in California every February to pollinate almond trees (800,000 acres in 2013) for two weeks, Gilliland said. If honeybees are considered livestock, “it’s the world’s largest movement of livestock.”
Gilliland knows a beekeeper in Florida with about 20,000 hives who criss-crosses the country every year with his bees, going to whichever crop needs them.
“He says, ‘I keep bees by ABCs: almonds, blueberries and cranberries,’” Gilliand said.
However, that beekeeper doesn’t pollinate nearby Florida citrus, Gilliland said, because he doesn’t want to expose his bees to the harsh chemicals used there.
Supporters of organic agriculture say the mass honeybee die-offs can be attributed to pesticide use and monoculture farming.
Meanwhile, “the pesticide people say, ‘It’s not really us. It’s the varroa mites,’” Gilliland said. “A number of people, no question about it, are finger pointing.”
He called the issue complex and said he’s happy the Keystone Center brought together a variety of interests in the coalition.
“Of course, where’s the money coming from?” he said. He hopes funding from large chemical companies doesn’t “give them an inordinate amount of sway.”
Multinational chemical giant Monsanto Co. originally approached the Keystone Center with the idea and initial funding for the coalition.
The company wanted to address honeybee health beyond colony collapse disorder in a collaborative way that incorporates science in decision-making and implements proven and new solutions.
The nonprofit has close ties to the company. The center’s executive committee is co-chaired Jerry Steiner, former Monsanto executive vice president of sustainability and corporate affairs, and Glenn T. Prickett, The Nature Conservancy chief external affairs officer.
Representatives from Monsanto and two similar corporations, DuPont and Dow, sit on the nonprofit’s board of trustees.
As a third-party facilitator, Shapiro said, the Keystone Center supports the coalition but stays independent. She works with the group as a whole to find common interests.
About half of the group’s members are contributing only their time, while the other half have made donations ranging from $250 to $100,000 to cover the coalition’s administrative costs.
Earlier this week, Shapiro visited Washington, D.C., to share the coalition’s vision with the Pollinator Health Task Force, an effort by the USDA and the EPA that was created this summer by President Obama to design a national pollinator health strategy. That federal agency task force is accepting public comments until Monday, Nov. 24.
Now Shapiro will continue working with the coalition to hammer out strategies that fit its priorities, and she expects the group to release more specifics in the next year.
Gilliland said he’s curious to see what more the coalition will do and which other groups and local players it will involve.
“The ideas are great, but how do we make it work?” he said.
Thanksgiving can be a time of high anxiety if you aren’t a wiz in the kitchen. If baking the turkey, whipping the gravy, mastering a mountain of side dishes and trotting out pumpkin, pecan and chocolate pies (because the kids won’t eat pumpkin and your uncle refuses to acknowledge Thanksgiving without pecan pie) is the stuff of your worst nightmares, relax — Summit County restaurants have you covered. From traditional turkey dinner to surf and turf, leave the cooking to the experts and take advantage of one of these stress-free Thanksgiving feasts.
• Pug Ryan’s Brewing Co. (104 Village Place) will be open for Thanksgiving, serving its regular menu, plus a special Thanksgiving dinner starting at 2 p.m. The all-inclusive Thanksgiving dinner includes roasted turkey, stuffing, mashed potatoes and gravy, cranberry sauce, green beans and yams, plus pumpkin pie, for $21.99 for adults and $9.99 for children. Reservations are suggested but not required; call (970) 468-2145.
• Blue River Bistro (305 N. Main St.) will offer a traditional three-course Thanksgiving spread in addition to its regular menu. The first course is a pear and roasted chestnut bisque; main course is garlic and thyme-roasted turkey, roasted onion and Fontina mashed potatoes, apple and walnut stuffing, bourbon-brown sugar spiced yams and cinnamon-cider cranberry sauce; and the third course is pumpkin cheesecake with maple-chocolate sauce. The three-course dinner is $30 for adults, $12 for children. Reservations are strongly suggested and are quickly filling up; call (970) 453-6974.
• Hearthstone Restaurant (130 S. Ridge St.) will be serving a four-course plated Thanksgiving feast to celebrate the holiday. The meal starts with roasted carrot and red quinoa salad, with organic field greens, shaved Bartlett pears, Jumpin’ Good goat cheese and apple cider dressing; followed by Colorado butternut squash soup with ginger creme fraiche and sage. The main course is roasted breast of turkey with sherry gravy, cranberry-orange compote, pheasant-cognac sausage and hazelnut cornbread stuffing, Yukon gold potatoes gratin, roasted Colorado red beets with aged balsamic vinegar glaze and Colorado green beans with organic hazel dell mushroom duxelle. Finish it off with pumpkin crème brûlée, Colorado apple pecan crumble or sweet potato cake with caramel sauce. Dinner is $44 for adults and $14 for children younger than 12 and runs from 2 p.m. to about 10 p.m. The regular Hearthstone menu will not be available Thanksgiving Day. Reservations are required; call (970) 453-1148.
• Modis (113 S. Main St.) will be featuring its original menu, as well as a Thanksgiving Day turkey special, starting at 3 p.m. The special will include roasted, all-natural turkey with house-made gravy, steamed cauliflower with cheddar cheese sauce, sage and parsley stuffing, roasted garlic mashed potatoes, green beans, house-made biscuits and house-made cranberry coulis. The price is $28 for adults and $12 for children. Reservations are strongly suggested; call (970) 453-4330.
• The MotherLoaded Tavern (103 S. Main St.) will be serving a Thanksgiving dinner in its home-cooked style. The restaurant will feature its full menu — or get a roasted turkey breast Thanksgiving plate for $10.95 — from 11:30 a.m. to 3 p.m. Kids pay $5.95. The MotherLoaded will reopen Friday at 11:30 a.m. Call (970) 453-2572.
• Quandary Grille (Main Street Station, 505 S Main St., C1) is doing a variety of dinner deals for Thanksgiving. One option is a traditional turkey dinner, with white and dark meat, honey-cured ham, stuffing, gravy, mashed potatoes, sweet potato casserole, green beans, corn, corn bread, dinner rolls and cranberry sauce for $19 for adults and $12 for children. Another choice is prime rib, house seasoned and slow roasted for six hours and served with two sides, creamy horseradish sauce and au jus, 8 ounces for $19 or 12 ounces for $23. For the little ones, Quandary has mac and cheese, dino nuggets, corn dogs, hamburgers, penne pasta with butter or marinara and grilled cheese on sourdough. Reservations are recommended; call (970) 547-5969.
• Sevens (Grand Lodge on Peak 7, 1979 Ski Hill Road) will be serving special Thanksgiving-themed lunch items from 10:30 a.m. to 5 p.m. and a gourmet Thanksgiving dinner for $35 from 5 to 9 p.m. The meal begins with roasted beet salad or roasted butternut squash stew, followed by a turkey dinner with gravy, thyme sweet potatoes, Italian sausage apple stuffing, corn casserole and cranberry-orange compote. Dessert is cinnamon-apple bread pudding served a la mode. Reservations are recommended but not required; call (970) 496-8910.
• Spencer’s (Beaver Run Resort, 620 Village Road) will set out a gourmet buffet featuring chef-attended pasta and meat-carving stations, soups and breads, cheese and crudité platters and salads, a seafood display with snow crab and peel-and-eat shrimp and all the traditional foods that accompany a home-cooked Thanksgiving dinner. The buffet will be available Thanksgiving Day, with seatings from 10 a.m. to 6 p.m. Adults dine for $46 and kids younger than 12 for $16, plus tax and gratuity. Reservations are recommended but not required; call (970) 453-8755.
• Backcountry Brewery (720 Main St.) will be serving an all-you-can-eat Thanksgiving buffet from 11:30 a.m. to 6:30 p.m., including clam chowder, salads, smoked turkey breast, mashed potatoes and gravy, sweet potatoes, baked macaroni and cheese, green bean casserole, corn bread stuffing, cranberry relish, cinnamon-apple crisp, rolls and butter, pumpkin pie and apple pie. The price is $19.95 for adults and $9.95 for children ages 5 to 12. Reservations are recommended; call (970) 668-2337.
• Bagalis Restaurant (320 Main St.) will be serving a three-course Thanksgiving dinner to celebrate the holiday, along with the restaurant’s full menu, for both lunch and dinner. The special includes a choice of butternut squash soup or field green salad with pears, grapes, almonds, mozzarella cheese and roasted pear vinaigrette; a main course option of Colorado “Red Bird” turkey prepared two ways and served with mashed potatoes, maple and brown sugar sweet potatoes, French-style green beans and a Grand Marnier orange-cranberry compote or braised rabbit fettuccini, with house-made pasta, butternut squash and beet greens; and a third course of either pumpkin-chevre cheesecake with maple cream and fruit compote or dark and white chocolate mouse with raspberry compote served in a martini glass. The price is $35 for adults, with an optional wine pairing for an additional cost, and $13 for children ages 13 and younger. Reservations are highly recommended; call (970) 668-0601.
• The Lost Cajun (204 Main St., Frisco, and 411 S. Main St., Breckenridge) is cooking up Cajun-infused, deep-fried turkeys for Thanksgiving. The restaurant charges $55 for just the turkey (10 to 12 pounds) or $99 for a whole meal, which includes two quarts of your choice of gumbo, crawfish etoufee, lobster bisque or red beans and rice with potato salad or coleslaw and French bread. Pick-up times are available from 9 a.m. until 4 p.m. on Thanksgiving Day. Call (970) 547-8330 for Breckenridge or (970) 668-4352 for the Frisco location.
• Bighorn Bistro & Bar at Keystone Lodge & Spa (22101 U.S. Highway 6) will host a Thanksgiving Day buffet from 3 to 8 p.m. Buffet items include soups, salads, antipasti with cured meats, cheeses and marinated and pickled vegetables, poached shrimp, cured salmon and smoked trout with artisan breads, spreads and preserves, entrees ranging from herb-roasted turkey with cornbread dressing and candied yams to pork loin medallions with caramelized apples and onions to Scottish salmon with lemon-thyme sauce. Top it all off with a chocolate fountain with assorted dipping items, pumpkin pie, crème brulee and more. The price is $49.95 for adults, $25 for children ages 6 to 12, and children 5 and younger are free. Reservations are recommended; call (970) 496-4386.
• The Ski Tip Lodge (764 Montezuma Road) is offering a four-course Thanksgiving menu for $75 for adults and a three-course menu for children 12 and younger for $45, with three seatings at 4, 5:30 and 7:45 p.m. Sample menu items range from duck or butternut squash soup to salads and appetizers, with entrees from bacon-wrapped turkey to flat-iron steak to venison short loin, finished with a chef’s choice of desserts. Reservations are recommended; call (970) 496-4386 for more details.
• Keystone Ranch Restaurant (1239 Keystone Ranch Road) is bringing out a four-course, holiday-inspired menu for Thanksgiving, which includes soup, salad, entrée and dessert. The meal is $65 for adults, or get a three-course children’s option for $18. Reservations are recommended; call (970) 496-4187 for more details.
• The Black Bear Grill in the Inn at Keystone (23044 U.S. Highway 6) is serving a three-course Thanksgiving meal, starting with a choice of house salad or Southwest corn chowder. Entrée options include traditional roasted tom turkey with sage dressing, mashed potatoes, natural gravy, orange cranberry relish and green beans; certified Angus beef prime rib au jus with mashed potatoes, horseradish cream and green beans; or sesame-grilled salmon with soy ginger glaze, steamed jasmine rice and zucchini ribbons. Dessert is pumpkin pie with whipped cream or apple pie a la mode. The price is $29 for adults or $12 for children, and reservations are recommended; call (970) 496-4386.
Arapahoe Basin Ski Area kicked off ski mountaineering season last Friday, Nov. 14, opening its slopes to uphill access outside of business hours.
“As soon as we can open it up, we’re more than happy to,” ski area spokeswoman Adrienne Saia Isaac said. “We’re just as excited as members of the public to see it open. I can’t wait to get back out there and get skinning.”
Following last week’s storms the resort was able to allowing uphill access starting Friday afternoon after the lifts closed. Morning access wasn’t possible due to avalanche-mitigation work. Guests are encouraged to check access availability before heading to A-Basin as weather and conditions may dictate a need to close uphill travel. The decision to open is announced each morning at 6 a.m.
Saia Isaac said that at this point new snow and avalanche work would be the primary reasons for closure. The ski area is currently limiting uphill access to the hours outside of lift operations. Uphill access during lift operations will be allowed later in the season as more terrain opens.
The ski area asks that anyone looking to access the mountain for alpine touring sign up for A-Basin’s free uphill access pass.
“It’s a totally free pass. It takes five minutes to get,” Saia Isaac said. “It’s just a good way to communicate with our guests who use uphill access the most.”
Skiers who want a pass must sign a waiver acknowledging the ski area’s uphill access policies. A-Basin also sends email notifications to pass holders regarding access information and upcoming alpine touring events, like the mountain’s randonee series.
A spokesperson for Breckenridge Ski Resort said limited uphill access is available on Peaks 7 and 8, but that guests should call the resort’s hotline as that may change depending on snowmaking operations.
All other Summit-area resorts, including Loveland Ski Area, have yet to allow uphill access, while early-season snowmaking is still underway.
Laura Parquette, spokeswoman for Keystone Resort, said that because of recent snowfall and snowmaking the resort was “close” to offering uphill travel. Copper Mountain Resort will likely open the mountain to uphill travel in mid-December.
Under their U.S. Forest Service special-use permits, resorts are able to dictate uphill travel policies as it relates to safety concerns and other operations on their mountains.
“If (access) needs to be restricted because of snowmaking or safety, it still meets the conditions of their permit,” White River National Forest supervisor Scott Fitzwilliams said. “From a liability perspective, they have to make things as safe as possible under the terms of their permit. Their special-use permit allows them to set the operational conditions on the mountain. That’s all part of their annual operating plan.”
The objective, Fitzwilliams said, is to make the public lands on which resorts are located as accessible as possible within reason.
“They know that these are public lands and to keep them open to the best of their ability,” he said. “Every resort needs to make sure that that is provided for. It’s something we discuss with the resorts every year.”
Continued uphill accessibility has been a concern among some in the alpine touring community, with rumors that resorts might eventually be able to charge for access.
Fitzwilliams said that there have been no proposals of that nature at any Summit County ski resort.
Hundreds of people arrived at the Breckenridge Nordic Center to buy and sell used gear this weekend while a storm continued to bring heavy snow to the High Country.
“I tried to talk people out of coming, but they were just so excited,” said Therese Dayton, whose family runs the Breckenridge and Frisco Nordic centers. “It is just amazing. This storm has been such a blessing for us.”
The storm allowed the Breckenridge center to open most of its terrain Wednesday, Nov. 12. The facility, in its 46th season, will open its trails in the Cucumber Gulch alpine wetlands area once the Forest Service approval process has finished.
Meanwhile, workers about 1,000 feet lower at the Frisco center are readying that facility to open for its 26th season later this week.
Dayton said the natural snow will help create a solid base that should last through mid-April.
Last Friday, an annual ski swap began at the Breckenridge center, where people bring used equipment to sell or donate to other shoppers. The swap will move to the Frisco center Friday, Nov. 21, and continue through Thanksgiving weekend.
A few days into the gear swap, Dayton said more people have brought equipment than bought, and she expects more to come when the sale moves to Frisco.
“We’ll get a whole new crew of people,” she said, from Silverthorne, Kremmling, Eagle County and the Front Range bringing cross-country, telemark and backcountry gear, from skis and skins to snowshoes, hats, gloves and backpacks. “Go through your garage because we can turn it into cash.”
The center, which will help people price their items, uses 20 percent of sales to furnish student athletes on the Summit Middle and High School ski teams as well as the Summit Nordic Ski Club.
Dayton said she wants people to be able to afford to learn or compete in both classic and skate-style cross-country skiing, and she wants the local Nordic centers to help train athletes for college scholarships, sponsorships and the Olympics.
Sellers can choose to receive 80 percent of their sales in cash or 100 percent in store credit, Dayton said, and if they want to receive 100 percent of the sale price in store credit, the centers will still donate 20 percent of the sale.
For more information about the swap, call the Breckenridge Nordic Center at (970) 453-6855 or the Frisco Nordic Center at (970) 668-0866.
Gold Run and Keystone Nordic centers to open in December
The Gold Run Nordic Center, which is run by the town of Breckenridge, is scheduled to open Saturday, Dec. 6, with a weekend party. Learn more by calling (970) 547-7889 or visiting BreckenridgeRecreation.com and click the Gold Run Nordic Center link on the left.
The Keystone Nordic Center is set to open Friday, Dec. 6, though a voice recording reached Monday said the center is working hard to open for Thanksgiving or a few days before. Call (970) 496-4275 or visit keystoneresort.com/activities/nordic-center for updates.
5:30-6:30 p.m., Summit County Library, 0037 County Road 1005. Summit County Senior Center technology guru. Tim Orwick, will cover how to use your Kindle to download e-books. This session is open to 10 participants at the Main Library in Frisco. Call (970) 668-5555 for more information.
Open Jam Night
Frisco, Nov. 17
9 p.m., Barkley Ballroom, 610 Main St. Drum set, amps, piano, mics, sound engineer and more are set up for your use. You don’t have to play music to enjoy Open Jam night with great drink specials and lots of seating. No cover, starts at 9 p.m.
Open Mic Night
Breckenridge, Nov. 17
9 p.m., MotherLoaded Tavern, 103 Main St. User friendly but furiously cookin’ Open Mic with a furry Moose. Bring your strings and come sing, dance, laugh and cry.
Gold Miner’s Snowshoe Hike
Breckenridge, Nov. 17
10 a.m., Iowa Hill Trailhead, Airport Road. Enjoy an easy guided hike through the historic Iowa Hill mine site, which takes you past mining artifacts and interpretive signs. Lean what life was like as a miner in the late 1800s and visit a restored miners’ boardinghouse. Weather permitting; Reservations required.
Adult Drop In Tennis Clinic
Breckenridge, Nov. 17
10:30 a.m., Breckenridge Recreation Center, 880 Airport Road, Breckenridge. No matter your skill level, our drop-in clinics gives you a workout with drills and point play coached by our tennis pros. Have a great time learning the game, refining skills and improving fitness levels over 90 minutes. All levels are welcome. 970-453-1734.
If your tires fail the “George Washington test,” the Colorado State Patrol, state highway officials, resorts and businesses along the Interstate 70 mountain corridor want you to stay home this winter.
The test is easy and was displayed Thursday as part of the state’s expanded efforts to ease I-70 congestion from Eagle to Denver during high-volume weekend hours.
Place a quarter upside down into the tire tread, with Washington’s head going in first. If the top of George’s head is covered by the tread at various points around the tire, your radials are road-ready for a trip to Vail.
Read the rest of this story on the Denver Post website, click here.
Dew Tour Mountain Championships officials announced a preliminary lineup of athletes for this year’s event that includes all eight Sochi Olympic gold medalists in freeski and snowboard halfpipe and slopestyle, along with a number of other medalists and top pros.
“Fans will be thrilled to see the stars of this past Winter Olympics up close and personal,” Dew Tour vice president and general manager Chris Stiepock said this week. “We have almost all the Sochi medalists in slopestyle and superpipe confirmed to compete. We’re excited to provide the next platform for these athletes and sports to evolve after a major competition such as the Olympics.”
Snowboarder and former Olympic gold medalist Shaun White was noticeably absent from the initial list, however.
A spokesperson for the Dew Tour said White “had not confirmed at this time,” but would be welcome if he chooses to participate.
While there were rumors after February’s Olympics in Sochi, Russia, that White might retire, he dispelled them in a recent Web interview with Sports Illustrated Now, saying he was more motivated now than before the Olympics.
White has not announced his participation in the Dew Tour, but he plans to host an outdoor big-air competition inside college football’s famed Rose Bowl in Pasadena, California, Feb. 21-22, of next year. White told Espn.com that he doesn’t plan to participate in his event since he is also hosting.
A WHO’S WHO
Even without White, the list of participants in this year’s Dew Tour is once again a who’s who of the snowboarding and skiing world.
Back in Februrary, Joss Christensen, Colorado’s own Gus Kenworthy, and Nick Goepper completed the U.S. men’s freeski slopestyle podium sweep in Sochi. All three are confirmed to participate in December’s Dew Tour along with fellow Olympic freeskiers and Breckenridge locals Bobby Brown and Keri Herman.
Women’s slopestyle medalists Dara Howel, Devin Logan and Kim Lamare will also be in the mix, along with U.S. skier halfpipe gold medalists David Wise and Maddie Bowman.
Competition on the snowboarding side will be equally deep, with U.S. slopestyle gold medalists Sage Kotsenburg and Jamie Anderson leading the way. The superpipe competition will include Iouri “Ipod” Podladtchikove and Kaitlyn Farrington, each of whom won gold at Sochi, as well as four-time Olympian Kelly Clark — snowboarding’s most accomplished rider. The annual competition will once again take place in Breckenridge Ski Resort’s Peak 8 terrain park and halfpipe, with a street jam, live music and other festivities downtown.
Now in its 10th year — its seventh at Breckenridge — this year’s Dew Tour events are scheduled for Thursday through Sunday, Dec. 11-14. They will also be broadcast on NBC and NBCSN, Dec. 13-14.
BRECKENRIDGE ANNOUNCES OPENING-DAY TERRAIN
Officials at Breckenridge announced their opening-day terrain offerings Thursday. The resort plans to have 86 skiable acres available for the Friday, Nov. 14, opening day. All terrain will be accessible from the Peak 8 base area and the newly renovated Colorado SuperChair. The resort will also run its Rip’s Ride beginner chair and beginner magic carpets. To celebrate its opening, the resort will have music and free food for those who arrive prior to 9 a.m. Also on hand will be Breckenridge local and recent Colorado Ski and Snowboard Hall of Fame inductee C.J. Muller, along with some military veterans to ride first chair as part of a Veterans Day tribute.
Full details on opening-day festivities are available on the resort’s website, www.breckenridge.com.