The 50th American Birkebeiner perseveres this warm winter season

The 50th American Birkebeiner perseveres this warm winter season

For the 50th American Birkebeiner, it would be an understatement saying there wasn't too much snow, but what are folks' thoughts on this year's competition and the warm winter weather?

For the 50th American Birkebeiner, it would be an understatement saying there wasn’t too much snow. Fred Suchy, one of the many skiers participating this year, said he was concerned about competition being on a 10 Kilometer track.

“I’ve got to be honest with you. When they went to this format, I was worried,” Suchy said. “But, man, it’s amazing what they have come up with. My hat’s off to everybody that put this together. This won’t be the last time we’ll be doing this. And I think it’s an awesome format. So really looking forward to it. There’s a lot of excitement in the air. This is amazing what they’ve got going here today.”

While many friends, family members and fans came to support their favorite skier. Kevin Barrons and Kate Casserrly with the American Birkebeiner Ski Patrol said this year, however, is more dangerous with warm temperatures.

“Well, the course is a manmade snow course. It comes with its challenges.” Barrons said. “It’s a fast course. So the times are probably going to be a little faster this year.”

Barrons and Casserrly also said if there is another warm winter in the future the Birkebeiner will still happen by relying on the 10 Kilometer track.

“it still changes completely from when we got out here this morning about 6:30am when it was really cold, like 7 or 8 degrees. This afternoon it’s scheduled to be above freezing. For the less skilled skier, this afternoon, it’s going to be sloppy,” Casserrly said.

Tomorrow is the last day of the 50th American Birkebeiner. They will be hosting he classic elite men’s/women’s 30k race happening at 7am

.For more information about the 50th American Birkebeiner you can read more here. Also for other stories about the Birkebeiner you can read more here.