Sugarloaf/USA will welcome skiers and riders to the slopes on Friday with some of the best opening day conditions in recent history. Extended consistent temperatures and nearly a foot of natural snow at higher elevations have resulted in mid-season-like conditions on several trails.

Sluice, Upper and Lower Spillway, and Boardwalk have all received substantial snowmaking with base depths ranging from 12 to 48 inches.

“This is one of the strongest openings we’ve had in years,” said Mike Wing, Sugarloaf’s director of snow surfaces. “We’ve had the right weather to get snow made early enough so we could groom it at the right time to make a very nice surface. I think everyone will be very pleased with what they find on the slopes of Sugarloaf.”

Opening day at Sugarloaf marks what could be the final season of “The Streak.” Paul Schipper will continue what has been called the longest streak in skiing history by returning to the slopes for his daily pilgrimage. At the end of last season, Schipper had skied 3,855 days at Sugarloaf – every day the resort has been open for skiing since 1980.

Schipper, who will be 80 in February, says his target is 4,000 days, which will come in mid-April.

Sugarloaf will hold its 19th annual Tin Mountain Round-Up this weekend, when guests who bring three canned food items can purchase a lift ticket for just $21. Adult lift tickets without a canned food donation will be $30.

Hunter meals on tap

The final days of hunting season are upon us, and meals for hungry hunters are scheduled by a number of civic groups.

A partial listing of local events:

. At Passadumkeag, a public hunter’s supper is scheduled for Saturday, Nov. 20, at the community building. The supper will run from 4:30 to 6 p.m. The cost is $6 for adults and $3 for children. For more information contact Lillian Marquis at 732-3232 or Alice Dolley at 732-4155.

. At Eddington, a hunter’s breakfast is scheduled for Saturday, Nov. 20, at the Eddington School. The price is $5, or $15 for a family of four. Raffles are planned. Call 843-5238 for more information.

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