A lil’ teaser from some homies I met in Spain this season on a ThirtyTwo Demo Tour.
By nature we snowboarders are always thinking how to evolve and progress our riding so why should our food game be any different? This season we have graduated from the good but novice Roni Stix to the gourmet “Armlami”. Simon is always looking to extend his range in the exotic meats department and showed up with a rack of salami that was comparable to a small arm and since then the term armlami has been officially coined in the Whistler backcountry. It keeps well, travels well and can take a beating in your backpack. Long day on the sled and forget to download your gear? No worries, the armlami will probably only mature in flavor if you leave it in there for a few days until the next cycle. Dont be fooled by the impostor cuts in the deli section. Look for premium armlami in the random freezer next to the olive bar or other international foods area of the grocery store. If you show up in the backcountry with the wrong arm you will probably have to sit out while the rest of the crew matches slabs. Don’s Pick and overall fav of the crew this season was the Argentinian flavor from Moccia Urbani. 5 out of 5 chins.
Simon’s pride and joy in the backcountry.
Mid session waiting for a window.
This was borderline leglami. Not a good look.
Another day another arm.
End of the day loaded up but still a few slab on deck.
Sucker Hole Sunday.