Over the years, a number of traditions have been established:
New HFSC members are initiated by jumping out of the hot tub and rolling in the snow.
If a member misses a year, he has to be re-initiated by again rolling in the snow on the next trip.
Gorilla boogers and Dove bars are HFSC food staples. Along with beer and wine, they make up the HFSC basic food groups.
Chris Reid introduced in-condo ski hot wax and tune-ups in the 90’s, although this has ceased to be a regular occurrence
The location of the next trip and the trip leader are discussed and decided upon at the Saturday night dinner, facilitated by Frank Rottier, with much lobbying and pre-Saturday night discussion during the ski days prior.
Lee introduced liar’s dice and later added Pig.
Rob Crain was an early adopter of video cam technology and began videoing the group skiing in the late 80’s. Rob’s first video camera was as big as a loaf of bread. This has evolved over the years with the advances in technology. Today, a helmet mounted GoPro camera and smart phones record most of the video and pictures.
Chris Reid introduced poker pool in Jackson Hole.
Chris also introduced the daily tracking of vertical skied using his digital watch/altimeter.
The HFSC prepares in-condo dinners on Wed, Thu, and Fri nights.
We have breakfast in the condo and meet for lunch on the mountain
Annual HFSC ski video production started in 2007-Jackson Hole. On the first evening of the trip each year, the video for the previous year’s trip is screened…. And enjoyed!
Apres ski beer/wine and hot tub soaks are mandatory.
Certain meals have also become annual traditions – Rob Adams’ spicy mélange, Chris Reid’s BBQ ribs and Caesar salad, and until recently, Frank Rottier’s chicken
Official HFSC branded apres ski wear has been introduced – hats, T-shirts and pullovers
Another very important tenet of the HFSC, disrupted for a few years with unfortunate results, is that it is for men only, although we would make an exception for Lindsay Vonn
