Freestyle skier Brody Leven travels the world in search of an endless winter. Here, the Park City resident shares his favorite hometown ski, shopping, and eating haunts.

Favorite backcountry skiing: “The north side of Peak 9990 at Canyons Resort holds powder longer than anywhere else in Park City.”

Best-groomed snow: “The Silverlode and Motherlode chair lifts at Park City Mountain Resort lead to a huge variety of well-groomed runs.”

Après-ski:  “I love the pizza at Davanza’s. The walls are covered in beer cans, and it’s a hot spot for professional skiers and snow- boarders.”

Favorite gear shop: ”I go to Cole Sport for the newest O’Neill outerwear and boots. I then head down the hill to Salt Lake City’s Causwell for all my hard goods and accessories. They literally have the best selection of Surface skis on earth since Causwell doubles as the Surface world headquarters.”, 

Rest-day lunch: ”‘Chubb’s’ (El Chubasco) has the best salsa bar around. And the Mexican food is great, too…”

Dinner with that girl you met on the chairlift: ”Maxwell’s has the same pizza that Sidecar serves (“Fat Kid Pizza”), but with nice tables instead of subwoofers.”

Breakfast and coffee: ”Wasatch Bagel serves more than delicious bagel sandwiches and is located next to equally-good food spots for later in the day: Nature’s Wraps and Flippin’ Burgers.”,

Vegetarian lunch: Good Karma is an Indian spot that’ll put you in touch with your inner Easterner. Meat is served, too, for your carnivorous friends.”

Brown bag lunch: “As a lifelong vegetarian, I can appreciate the awesome and (literally) nutty “Vegetarian Chicken Salad” at Fairweather Natural Foods or the “Vegetarian” sandwich at Leger’s Deli”.,

Dancing until you’re too sore to ski: ”Listen for dubstep blaring from a second story balcony in the middle of Main Street and you’ll find Sidecar. If the line is too long, convince someone on the balcony to toss down a piece of the best late-night pizza, and enjoy the electronica from the street.”

Illustration by Michael Hoeweler. This appeared in the November/December 2012 issue.