UrbanClimber Magazine

Entourage #38 - May 2010

PAIGE CLAASSEN

Paige Claassen is not new to the climbing scene. The 19-yearold veteran has been climbing for 10 years and crushing for nearly as long. She’s onsighted 5.13b (Flour Power, Red River Gorge, Kentucky), sent 5.14a (Zulu, Rifle, Colorado), and made the podium in the Sport Climbing Series National Championships for the last four years. Her feature, Running with the Bulls (p. 48), relays her road trip experience as she tries to escape Boulder’s harsh winter. “I love Boulder,” says Claassen. “It’s the best home base I can imagine. I love not having to dread going home at the end of a trip, but I defi nitely crave adventure and traveling.” Claassen is a University of Colorado business-marketing student graduating in 2012. “Being away from all the busyness of life, homework, technology, and just being immersed in a simpler lifestyle is awesome,” she says. “You have a lot of freedom on the road.” Lately Claassen has taken to climbing hard routes in the Virgin River Gorge and spends her rest days playing Frisbee, hitting up casino pools, and shooting potato launchers.

 

JUSTIN WOOD

“I would say, yes, I am a dirtbag,” says Justin Wood, 28, a Salt Lake City native who has been climbing for 13 years. “I try to keep my life simple enough to be able to travel and climb. I don’t work a lot, and I live a frugal lifestyle.” Wood has been living on the road for the last fi ve years. “When I was taking semesters off from university for climbing trips, I had a feeling that something might be up. After I fi nally fi nished my degree, I moved into the van and haven’t had a real job since.” He works building tradeshow booths a few times a year across the country, and when he’s back in Salt Lake City, he works on an organic farm. He spends the rest of his time traveling the United States and the world in search of good climbing. Through his never-ending road trip Wood has combined his skills as a roadside chef and 10 years of vegan eating to create affordable and tasty meals. In this issue’s Workshop (p. 64), Wood shares some of his favorite vegan recipes that he’s created or acquired thoughout his adventures.

 
 

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