"Josh, who has been skiing since he was three, was laying it over onto its edge, on a long cornice in an area called the Bread Bowls, and I really liked the way the slope crossed over from left to right, cutting the frame on an angle.
"This area is called the Bread Bowls because you can ski the bowls really quickly since they're close to the lodge [Tioga Pass Resort]. They say that when the baker puts the bread in the oven and you go out to ski this area, by the time you're done, the bread will have risen."
—Photographer Bill McChesney
