Cecile, France
«The photo shoot 2400 m up the mountain with 200 other people was a mind-blowing experience! Sure, my feet were blue with cold, but I wouldn't have missed this event for the world!»
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May 24/25, 2008
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From Mammut fans to Mammut models
Good food, thrilling tales, chilled-out music - that evening by the fire was a long one. Even so, early next morning saw 200 keen Alpine Underwear testers make their way to the photo shoot location. Once there, the order rang out: Clothes off! Down to their underwear. The exact alignment of the lineout was a painstaking affair. Photographer Röbi Bösch and Art Director Gabriel Peisker barked out a succession of orders - orders that had to be obeyed! Everyone was excited to be taking part in the venture - everyone, that is, apart from the weather! Even so, through pure strength of collective will, the clouds eventually parted. The result: 200 testers discovered through personal experience just how special Mammut Alpine Underwear is for mountaineers.
Good food, thrilling tales, chilled-out music - that evening by the fire was a long one. Even so, early next morning saw 200 keen Alpine Underwear testers make their way to the photo shoot location. Once there, the order rang out: Clothes off! Down to their underwear. The exact alignment of the lineout was a painstaking affair. Photographer Röbi Bösch and Art Director Gabriel Peisker barked out a succession of orders - orders that had to be obeyed! Everyone was excited to be taking part in the venture - everyone, that is, apart from the weather! Even so, through pure strength of collective will, the clouds eventually parted. The result: 200 testers discovered through personal experience just how special Mammut Alpine Underwear is for mountaineers.
Eiger Glacier
The Eiger Glacier is a hanging glacier on the northern flank of the Bernese Alps in Switzerland's Canton Bern. In 1973 it was around 2.6 km in length and it had a surface area of just under 2.13 km2. As a result of glacier melt, it is now around 150 m shorter.
The Eiger Glacier starts on the southern flank of the Eigerjoch at an altitude of approximately 3700 m. It then flows down between the Klein Eiger (alt. 3472 m) and the Mönch (alt. 4099 m).
The Eiger Glacier starts on the southern flank of the Eigerjoch at an altitude of approximately 3700 m. It then flows down between the Klein Eiger (alt. 3472 m) and the Mönch (alt. 4099 m).
This text is based on the article Asado from The Free Wikipedia Encyclopedia and is licensed under the GNU Free Documentation License. A list of the authors is available on Wikipedia.
The 1st Alpine Underwear test with 200 human guinea pigs
Frank, Netherlands
«I came from the Netherlands especially to be here, and I can tell you - this weekend has been really worth the effort! The Alpine Underwear feels great! For me, Mammut is the best there is for mountaineers. I always find myself choosing Mammut.»
«I came from the Netherlands especially to be here, and I can tell you - this weekend has been really worth the effort! The Alpine Underwear feels great! For me, Mammut is the best there is for mountaineers. I always find myself choosing Mammut.»
Dissipating heat!
Andrea, Italy
«The photo shoot was a real highlight for me. Everyone was great and we all found it really fun!»
«The photo shoot was a real highlight for me. Everyone was great and we all found it really fun!»
Body climate
The human body consists of different temperature zones which react differently to sporting effort, heat and cold. While some areas cool down quickly (e.g. the arms, thighs, knees and calves), others (e.g. the head and upper body) rapidly produce superfluous warmth. The body therefore needs to regulate the different temperature zones individually to maintain its normal temperature of 36.5 °C.
Conserving heat
Stefan, Germany
«This happening is awesome! I love the whole different mix of people from all corners of Europe and the amazing activities.»
«This happening is awesome! I love the whole different mix of people from all corners of Europe and the amazing activities.»
Mammut Basecamp
Sandra, Switzerland
«Slacklining is so cool!»
«Slacklining is so cool!»
Slackline Set
The slackline set is a complete set, containing all the components you need to safely set up a slackline in a few simple steps. As well as the actual slackline, the set consists of a ratchet with a steel carabiner, two tree slings, tensioning and fixing straps as well as a webbing clamp with wedge. The full set is supplied in a slackline shoulder bag, which can also be used for transportation and storage.
Slackline
Ariane, Switzerland
«It's a great feeling to be up there, gliding above the camp!»
«It's a great feeling to be up there, gliding above the camp!»
High-speed!
Stefan Siegrist, Mammut Pro Team Athlete
«The mood in the camp and during all the activities was great! It was a real pleasure to be chatting and climbing with all these people from all over Europe.»
«The mood in the camp and during all the activities was great! It was a real pleasure to be chatting and climbing with all these people from all over Europe.»
Massimo, Switzerland
«The fact that some of Mammut's top professionals were there too was fantastic. The advice Stefan gave me has really helped.»
«The fact that some of Mammut's top professionals were there too was fantastic. The advice Stefan gave me has really helped.»
Remarks from a professional
Jonas, Switzerland
«The asado was the icing on the cake!»
«The asado was the icing on the cake!»
Asado
Asado is a technique for cooking cuts of meat, usually consisting of beef alongside various other meats, which are cooked on a grill (parrilla) or open fire. Asado is quite popular in the Pampa region of South America, and it is the traditional dish of Argentina, Chile, Uruguay and Paraguay. Asado is also a dish in the Philippines and it differs from the Latin American version because instead of grilling, the beef is cooked in a sweet tomato-based stew that is usually accompanied by potatoes, carrots and other vegetables.
Another traditional form to mainly roast the meat, used in the Argentine and Chilean Patagonias, is with the whole animal (specially lamb and pork) in a wood stick nailed in the ground and exposed to the heat of live coals, called asado al palo. [...]
Another traditional form to mainly roast the meat, used in the Argentine and Chilean Patagonias, is with the whole animal (specially lamb and pork) in a wood stick nailed in the ground and exposed to the heat of live coals, called asado al palo. [...]
This text is based on the article Asado from The Free Wikipedia Encyclopedia and is licensed under the GNU Free Documentation License. A list of the authors is available on Wikipedia.
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