AMERICANWAY

lift, and Rob seems to find his vocabulary. "Dude, come watch me tear it up after you t a ke some t u r n s ," he shout s a f t er u s . I t h row h im a t hu mbs-up w it h my g loved hand, to confirm that he can count on us. First, however, we skip across a few of the pea k s, choosing tra ils by both dif f icu lt y level a nd n a mes t h at wei rd ly plea se u s, l i ke L ig ht n i ng , B oogey ma n , G old f i nger and Yard Sale. Millions of people around the world tuned in for the 17 days of the 2002 Olympic Winter Games to watch the world's best athletes, and Park City's Utah Olympic Park hosted bob- sleigh, skeleton, luge, Nordic ski jumping and Nordic combined events. The park remains an active Official U.S. Olympic Training Site, but visitors can get a little taste with a self-guided trip through the Alf Engen Ski Museum and the George S. and Dolores Doré Eccles 2002 Olympic Winter Games Museum. Better yet, I decide to dive in and play Olympian by taking the Comet Bobsled on the official track used during the Winter Olympics. After a safety briefing and helmet fitting, I take my place in the bobsled with two other riders and our professional driver. At the green light, we rip through the 15 turns of the Olympic track and experience 5Gs of force. It's a good thing I'm wearing a helmet, as my head pings between the vehicle's sides like a pinball. Later, inspired by the U.S. Visa Women's Ski Jumping Team and their first Olympics in Sochi, Russia, I opt to get some beginner air at the park with a private ski-jumping lesson just around the corner from the huge 90- and 120-meter jumps. My coach starts me on the fairly easy 5-meter jump, and I nail the landing on my second try. We inch up in difficulty level, and each gain feels as monumental as if I really were on the 90- meter monster. Basking in Olympic glory, Doug and I head to dinner at the Silver Star Café, a rustic and cozy restaurant just a stone's throw from the Silver King Mine. A live band plays in front of a window striped in colored glass sculptures. While the pork osso bucco is a hearty reward for our outdoor explorations, I'm wowed by the homemade basil and balsamic vinegar ice cream. Surely, athletes can have two scoops, can't they? On our last morning in Park City, there's not enough time to ski before heading to the airport. We find ourselves enveloped in the fireplace warmth and rich breakfast aromas in our hotel living room, so we finally decide to slow down and enjoy the indoors for a little while. Just this once. SKIING JILL K. ROBINSON is a freelance journalist who lives in the tiny California beach town of El Granada. As you're reading this, she's likely off skiing … somewhere. A dusting of snowflakes briefly coats my hair, but they melt quickly in the steam. THERE ARE NO SEQUINS UP HERE. 76 D EC E M B E R 2 01 4 A A .CO M/A M E R I C A NWAY We're looking for a few ordinary people with extraordinary hearts. Are you ready for a positive change? ® Join our unique franchise community that believes in the Power of Love ® and has an equally strong focus on the bottom line. ©2013 Seniors Helping Seniors. Each offi ce is independently owned and operated. All trademarks are registered trademarks of Corporate Mutual Resources Inc. Join our unique franchise partnership. Do good and make money. ® E-mail us today! opportunities@seniorshelpingseniors.com www.seniorshelpingseniors.com Receive substantial fi nancial and emotional rewards. • Help seniors live independently in their own homes by matching them with other loving, caring, compassionate seniors • Provide non-medical services such as light housekeeping, grocery shopping, companion care and more • Serve one of the fastest growing markets – the Boomers and their parents • Easy startup backed by our marketing expertise and ongoing management support • Be part of our strong community of like-minded social entrepreneurs

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