Thanks, I remember reading that entry in the 00s. I've been to all the Austrian place names on the trail map: Klagenfurt, Dornbirn, Bregenz, Salzburg, Lustenau, Klagenfurt.
I somewhat admire how some Upstate New York ski areas went all in on their Names and themes:
- Greek Peak (I have no idea why there are so many New York city/town Ancient names, such as Syracuse, Ithaca, Virgil, Marathon, Rome, Troy, etc.).
- Innsbruck USA
- Windham. All of its trails begin with 'W'
- Hunter. Everything New York City.
How about this promotion with the "start dieting now" messaging -- imagine the response that would get these days.
Today, for a 175 lbs individual, the promo would
not be 'pay $0.01 per pound,' but more like 'pay $1.00 per pound.' Not $1.75 per ski day, but $175 per day under the Vail and Alterra duopoly.
$1.75 in 1965 is equivalent in purchasing power to about $18.00 today, an increase of $16.25 over 60 years. The dollar has had an average inflation rate of 3.96% per year between 1965 and today, resulting in a cumulative price increase of 928.50%.
Basically telling Broome County residents to lay off their
spiedies:
The fact that everyone in Binghamton is so obsessed with them has always baffled me. A spiedie is just a sandwich, and a very ordinary sounding one at that: marinated lamb, chicken, or pork on a skewer, cooked on a grill, served on an Italian roll.
He does not mention Venison/deer spiedie. That was one of the 'better' outcomes of giant Bucks remnants being stored in freezers.
Spiedies are put on Pizza - especially at a local chain called Pudgie's Pizza
pudgiespizza.com
I will still grill meat using a Spiedie Marinade, but I tell no one about its origin - or what I am doing.
Spiedie marinade is a tangy, herb-infused marinade from New York's Southern Tier region, typically made with a vinegar and oil base. It works on cubed meat like chicken, pork, or lamb, tenderizing it for grilling. For optimal results, the meat should marinate for at least 24 hours, but ideally for 2 to 3 days.
Classic spiedie marinade recipe
This recipe combines a variety of dried and fresh herbs for a balanced flavor profile.
Ingredients
- 1 cup olive oil
- ¾ cup red wine vinegar
- ¼ cup fresh lemon juice
- 4 cloves garlic, minced
- 1 tbsp dried oregano
- 1 tbsp dried basil
- 1 tbsp fresh mint, finely chopped (optional)
- 1 bay leaf
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp red pepper flakes (optional, for heat)
- 1 tsp sugar (optional, to balance the acidity)
Instructions
- Combine ingredients: In a large bowl or resealable plastic bag, whisk together the olive oil, red wine vinegar, and lemon juice.
- Add herbs and spices: Add the minced garlic, oregano, basil, mint (if using), bay leaf, salt, pepper, red pepper flakes, and sugar (if using). Whisk until well combined.
- Marinate the meat: Add 2 to 3 pounds of cubed meat (chicken, lamb, or pork) to the mixture. Make sure all the pieces are well coated. Seal the bag or cover the bowl and refrigerate.
- Wait patiently: Let the meat marinate for at least 24 hours. For maximum tenderness and flavor, let it marinate for two to three days, flipping the bag occasionally.
- Grill and serve: Thread the marinated meat onto skewers, discarding the remaining marinade. Grill until cooked through and slightly charred. Serve on Italian bread or hoagie rolls
at the indoor ski areas. At the time I had just skied Afriski, which had the same percentage of manmade snow as indoor ski areas do. 
