Richard’s first time on skis was in the Taunus Mountains in Germany as a sophomore in High School. Sixty years later he is still skiing, now days mostly at Tamarack, Idaho. Richard is a gastronome, oenophile, amateur chef, bread baker, member of PSIA and a Chevalier of La Chaîne des Rôtisseurs, a gastronomic society that traces its origins back to the old French royal guild of goose roasters in the 12th century, and The Société Mondiale du Vin. Mostly retired, he writes a blog about skiers and food, The Well-Fed Skier Thewellfedskier.substack.com