Michigan Ski News Headlines is sponsored by Caberfae Peaks:

WHITE PINE STAMPEDE IS BACK!

The White Pine Stampede Board has announced that the annual cross-country ski race will return to an in-person format in 2022. The event website already has a clock counting down the days, hours, minutes and seconds until Feb. 5, 2022. The 46th Stampede will feature a full slate of races, including the 50K, 20K and 10K classic and freestyle Nordic races. Get all the details here...

SUGAR LOAF FINALLY BEING DEMOLISHED

Demolition has begun at the former ski resort in northern Michigan that has been vacant for over 20 years. Sugar Loaf in Leelanau County once attracted 3,000 skiers a day in winter back in its heyday in the 1970s. Now the end is here. Read at USA Today...

BOYNE MOUNTAIN RESORT ANNOUNCES RENAISSANCE 2.0

Massive changes are coming to the Mountain, including a Skybridge and an 8-place chair. Read all about it...

CROSS COUNTRY SURVEY RESULTS

The Cross Country Ski Areas Association has conducted a survey. See the results here...

FIVE COMMON SKI TUNING MYTHS

Ski tuning isn’t rocket science, and mere mortals can, in fact, learn how to keep their skis in good shape at home. SKI Magazine explains why...click here. 

OLDEST PAIR OF SKIS FOUND

In 2014, Norwegian archaeologists found a lone wooden ski on a mountaintop, where it had been trapped in ice for 1300 years. The ski was well preserved, down to an intact binding made from birch rope and leather straps. Because skis come in pairs, archaeologists monitored the ice patch for summertime thaws that might reveal the other one. Seven years later, their patience has paid off: In late September, a team found the second ski (pictured), 187 centimeters long and 17 centimeters wide, partially embedded in melting ice just 5 meters away from the first find spot. Read more...

FEATURED RECIPES FROM ANNIE'S KITCHEN

Corn(snow) Flake Chicken with Egg Noodles -- This is a recipe that was a staple in Jim's house when he was growing up. It's one of his mom's best, but so easy to prepare it's a snap. See the recipe in our Skier Kitchen Page...