This is the outside podcast with Paddyo.

Happy holidays, pals. I hope you and yours are basking in the warm glow of wintry tidings, twinkly lights, and tasty vittles. I know I am. Chances are that

while you're listening to this, I am mustache deep in a loaf of cranberry bread, whipping up a

57-course Christmas dinner, and moisturizing my goggle tan. This is my favorite time of year,

because it combines my favorite things, skiing and snacking. Sure,

I love to tromp around outside in all of the seasons doing all of the things, but nothing

beats wiggling and giggling. And I think it's because no one chases down the munchies quite like

skiers. There's just something about scarfing oodles of vittles during and after skiing that is far more

satisfying than any other post-mountain pursuit grubfest. And that's backed by science. Charging down a

mountain in the cold empties your body's glycogen stores, you know, the go juice for athletics.

And if you fail to refuel, well, there won't be any pizza French fry fun in your future.

But I know firsthand that skiing and snacking have as much to do with your emotions as they do your legs.

So, a few years ago, I tried to figure out the big why behind skiers' big hunger, which turned into today's episode from our vault.

It's very near and dear to my heart and my belly, which in my case is basically my heart,

because I talked food and powder day fun with a professional ski mountaineer, a registered

dietitian, a backcountry chef, the editor-in-chief of ski Magazine, and my favorite skier of all time, my lovely wife.

All right, ski season.

Let's go skiing.

Okay, Alex, I were meeting us up top.

Oh, okay, cool.

Oh, hey, hey, hey!

Ah, yes, finally.

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