Photo by Cooper Shuman
Ice climbing is the apex. The activity’s physical and mental demands call to some of the most fearless of humans. Heights, frigid air, snow, ice—certainly each climb is a trial.
And to maximize chances of success, and even survival, one has to look at what they can control. Not the weather, not the conditions, not the wildlife, not countless other natural factors. What we can control is our mind-set, our gear, our preparation, and what we put into our bodies for nourishment.
During last year’s annual Bozeman Ice Festival—held in Hyalite Canyon south of Bozeman and returning this year December 11–15, 2024—I asked ice climbers from all over the country to share how they maintained themselves on the mountain calorically and nutritionally and how this affected their climbs. In addition to exciting tales, including a bear drawn into camp by the smell of curry or a tooth cracked on a frozen fork, the climbers all had the same resounding answer: Food had to be easy, because they didn’t have movement to spare on the side of the mountain, but it had to be high in fats, calories, and nutrients to make a big punch. Easy, but effective.
Our bodies are conduits of energy, and food is the source. In essence, the climbers’ food raises their energy and fights the cold weather. A combination of high fat for quick energy plus loads of vitamins for slow digestion and long-term energy are necessary for a successful climb. These athletes said that when they skimped on their food regime, their climb was immediately affected. Food, it turns out, is as important as the tools used to keep climbers on the mountain.
Abigail Elsmo-Siebert is an avid summer and winter climber who moved to Bozeman five years ago, considering it the mecca for ice climbing. She works at REI, serves on the board of Friends of Hyalite, and enjoys spending time climbing, dry tooling, backpacking, hiking, and trail running. Inspired as a home cook and the daughter of a chef, Elsmo-Siebert believes life is too short to eat bad food. “And besides that, your body deserves proper nutrition while maintaining an active lifestyle,” she says.
Carissa Schwinghammer, owner of Upward Mobility Fitness in Bozeman, attests to this as well. A physical therapist assistant, Schwinghammer led a strength and mobility class during the 2023 festival.
Jeannie Wall of Bozeman is a passionate climber and the co-founder of Broad Beta, an organization created to embolden women through storytelling to embrace wild experiences and our inner wildness. Broad Beta hosts speaking events and provides education around gear, health tips, and recipes. Wall’s favorite gluten-free pizza (which makes for great leftovers that store well in a bag and don’t require utensils) is from LaFoley Kitchen, caterers based in Big Sky who prepared an evening meal during the 2023 festival.
Each of these women expressed the importance of sustenance. Among suitable examples are banana bread and almond butter for a quick slap of healthy fats, nutty trail mix (recipe on page 33) that will give you quick energy with a long-lasting satisfied-belly sensation, or an overnight burrito (on page 34), which is an excellent make-ahead option that helps ice climbers—and anyone else headed out into the cold—start out the day fueled.
The ice climbers I interviewed were kind, energetic, and so ready for the mountain. To survive beside a raging, snowy, bitterly cold mountain, ice climbers find themselves needing two things: good tools and good food. May you find inspiration and energy to conquer your own climb.
