Ken Wylie’s newest course teaches the skills to manage the most dangerous hazard—human factors.

Books, those paper relics Gen Z skiers may have scant experience with, retain an innate ability to transport us from our reality to another. For tomes focused on the outdoors, that may be doubly true, as they depict in stark detail the mountains and experiences of other parts of the world. We here at Backcountry Magazine love a good book, whether it contains essays on the outdoors, photos from a lifetime spent in the mountains, or beta for our next trip. (We also love a good young adult fantasy novel.)

There’s a way for your transition bites to be more creative and Earth-friendly: Bring them from home. This week, cook up a warm meal that’s ready and waiting when you get home. Beyond Skid cookbook author Lily Krass shares her latest treat.

This week’s recipe: a skintrack snack essential, the brownies that saved recipe author, Lily Krass, from bonking on hour 10 of a traverse of the Tetons. Try them for yourself!

My favorite skis right now, the first pair I’ll reach for this season and those that I’ll keep going back to for much of the winter, didn’t win an Editors’ Choice Award. You won’t find them in a Gear Guide or at your local shop. Even if you did, I doubt you’d consider spending the money. Because they’re 10 years old; an original pair of rocket-red Voilé Chargers. They’re my rock skis.

There’s a way for your transition bites to be more creative and Earth-friendly: Bring them from home. This week, trade in your single-serving, individually wrapped backcountry snacks for a homemade savory skintrack sandwich! Beyond Skid cookbook author Lily Krass shares her latest skintrack treat.

At this time of the winter, many forecast centers around the west are making note of a persistent problem and/or deep persistent slab avalanche problem in the forecast—a problem that, for some regions, has existed for multiple weeks or even months now.

Backcountry fuel often comes in single-serving, individually wrapped packages, but there’s a way for your transition bites to be more creative and Earth-friendly: Bring them from home. Beyond Skid cookbook author Lily Krass brings us another skintrack treat.

Jeremy Jones has years of experience that might help the average backcountry traveler. He’s compiled it in a new book, his first, called The Art of Shralpinism. The title, a portmanteau of shredding and alpinism, reveals his philosophy: that the mountaineering is a vehicle for skiing the best lines in the best conditions.