Provisions: Outside Magazine's Best Ski Backpacks

11/25/2012 12:00 AM

11/21/2012 7:31 PM

A guide for what you need to buy, read or consume to enhance your recreation and travel experience

GEAR

Outside Magazine's Best Ski Backpacks

www.outsideonline.com/outdoor-gear/ gear-guy/Whats-the-best-ski-backpack.html

Outside magazine's "Gear Guy" Doug Gantenbein breaks down the three best back-country ski backpacks, because those venturing off the slopes need to bring lots of provisions. Outside's small pack recommendation: Silo 18 by Arc'Teryx ($100). It has a hydration bladder and zip pockets, and you can carry your skis vertically across your back. Medium pack: Kode 22 by Osprey ($119). In addition to room to carry skis, it has a goggle sleeve and pockets on its waist belt. Large pack: Revelation by Black Diamond ($160). At 2,000 cubic inches, it holds a large hydration bladder as well as pockets big enough for emergency gear. It also has a helmet sling outside the pack.

READ

"The Perfect Way to Board a Plane"

www.gadling.com

Gadling reports that China is trying to relieve its clogged airline boarding problems by "categorizing passengers by their individual properties." What does that mean, specifically? "The 'optimal' system would categorize you by your luggage type, timeliness at the gate and other factors. Move over, screaming children and slowpokes."

THE LIST

Top 25 Destinations in the World

www.tripadvisor.com/TravelersChoice-Destinations

Trip Advisor weighs in on best major travel hubs. It features the usual suspects, in most cases. Oddly, Sacramento didn't make the list. Here are the top 10:

1. London

2. New York City

3. Rome

4. Paris

5. San Francisco

6. Marrakech, Morocco

7. Istanbul

8. Barcelona

9. Siem Reap, Cambodia

10. Berlin

THE QUOTE

Michael Arnstein, winner of the Javelina Jundred (100 mile ultramarathon) quoted trailandultrarunning.com on his all-fruit diet: "I eat food that is created in its natural state, as made in nature, just as all other living creatures do on the planet for the last four billion years. I don't try to improve on what's already perfect. I eat what tastes good, what's a good value and quality."

– Sam McManis, smcmanis@sacbee.com

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