SALISBURY — Jumpfest 2025 attracted thousands of guests to Satre Hill for a weekend of ski jumping, traditional treats, bonfires and brews Feb. 1 and 2.
Typically a three-day event, Friday night’s festivities were canceled due to rainy conditions, which made for slick slopes on Saturday and Sunday.
Saturday was bright, clear and on the cold side in the mid-20s, with an irregular wind that the jumpers had to be mindful of. Snowflakes were flying when the action kicked off at about 9 a.m. with the youth competitions on the K20 jump.
Youth ski jumpers gather at the landing zone to recognize the national anthem before the Eastern U.S. Ski Jumping Championship began at Satre Hill.Lans Christensen
“It’s very winterlike here at Satre Hill,” said WZBG Radio’s Dale Jones, who once again assumed announcing duties for the competition. Gusty winds had fortunately mostly abated for the jumpers of smaller stature, with windows of sunshine intermittently breaking through the flurries and illuminating the paint-streaked landing hill.
SWSA’s own Caleb Bodwell, who placed 2nd last year, put down a sizable 10-meter jump. Shortly after, Catherine Chor flew 11.5 meters, the furthest of the day so far.
Henry Loher flew farther than any other competitor at Jumpfest 2025, gliding 71meters on Sunday, Feb. 2.Randy O’Rourke
Larry Stone, a ski jumping coach in winter sports mecca Lake Placid, New York and Chief of Competition for the weekend, said that Catherine’s sister Caroline would be one to watch later in the day in the older age group. The sisters train together at their local jumping facility in Hanover, New Hampshire, Stone explained: “They’re a good twosome.”
Temperatures dropped as the day went on, and in response the two bonfires flanking the landing of the big jump kept growing. Lakeville local Fisher Rydingsword was stoking the flames with scrap wood, a picnic table and seemingly infinite pallets. At 16 years old, this is his eighth year tending to the fires, and he likes the work: “It gives me an excuse to play with fire,” he said as he heaved another pallet atop the blaze.
Youth cross-country skiers depart.Alec Linden
The Cook Shack was busy around mealtime, as was the food truck offering pulled pork and mac and cheese.
To wash it down fans could choose between craft beers or hot toddies made with bourbon or rum as the main ingredient. The action was steady here too.
Some fans coped with the wind with tent-like shelters, but most were content to be bundled up and rely on the sun to stay warm. If that failed, there were the usual two bonfires on either side of the main jumping hill and a number of smaller fires in buckets and portable fire pits.
Hot toddies remain a staple treat at Jumpfest, plus SWSA bratwurst from the Cook Shack.Lans Christensen
Salisbury Central School eighth grade students Bryce Salmon, Quin Sheil and Tommy Downey prowled the crowd selling baked goods and handwarmers. The boys were raising funds for the annual class trip to Washington, D.C.
A little before 1 p.m., a well-prepared group were getting in the mood. Steve and Adrienne Fayette from Newtown and Rich and Amy Ferrari of Brookfield had comfy chairs and were well and warmly clad. They were fortifying themselves with salami, cheese and crackers and a bottle of red wine to start. Rich Ferrari said after that they’d get to the sandwiches.
“We love this event,” he said.
Ski jumpers pack into the shuttle truck for a lift back up to the K65 jump on Sunday, Feb. 2.Randy O’Rourke
At about 2 p.m. fans were still coming into Satre Hill. The parking lot was completely full, and people were sticking their cars wherever they could and hoofing it.
Sunday saw less wind and grayer skies for the Eastern U.S. Ski Jumping Championships with temperatures remaining more solidly in the mid-20s. These were good, fast conditions explained Jones, and the jumpers took advantage, putting on a spectacle of flight for the crowd.
The tone of the afternoon, though still joyous, was less boisterous and more focused than on Saturday. As skiers dropped in from their perch high on the tower, a hush would fall over the crowd, broken by cheers and the clang of more cowbells once the skis returned to snow.
Caleb Bodwell lands a jump on the K20 hill.Tom Brown
Salisbury’s own Islay Sheil surpassed 40-meters on her best Sunday jump. Sheil, who is 14, is the first SWSA youth athlete to have jumped the K65 since SWSA coach Seth Gardner jumped it in his early days, Spencer Taylor said.
Colin Delaney, who described himself as the “official/unofficial” coach of the Eastern Ski Jumping and Nordic Combined team, said that Jumpfest is a vital component to the national circuit. “It’s a really important hill size for training,” he said, emphasizing that the event “brings together athletes with different goals in the sport.”
Bonfires keep guests warm on crisp winter days.Lans Christensen
While the Eastern Championship is a wrap, jumping season is far from over. Loher, who emerged from Jumpfest highly decorated, will be competing at the Junior World Championships on Feb. 11, while other jumpers on the team will travel to Park City, Utah for the Junior National Championships on Feb. 22.
Jumpfest 2025 was well attended with an estimated 1,600 guests on Saturday and 1,500 on Sunday.
See 99th Jumpfest competitors soar to great heights for official Jumpfest results.
The SWSA crew maintains the slope at Satre Hill.Randy O’Rourke
John Roccanova displays the woodcrafts he creates, standing with his wife, Jean, who helps direct the funds from each sale toward supporting students in Kenya.
During this time, Roccanova said he and his friends did their woodworking outdoors, asking store owners for their discarded crates, using the wood and storage boxes to make scooters and forts.
What began as summer work evolved into a hobby and eventually, a career as a shop teacher in the Webutuck school district.
This fall, Roccanova’s craftsmanship fills the Irondale Schoolhouse in Millerton, where his handmade items will be on sale Nov. 22–23 and 28–30.
From salad bowls and trays to jewelry and children’s toys, shoppers can get a head start on the holidays with artisan-made pieces crafted from mahogany, walnut, maple and ash.
John Roccanova presents a handmade salad bowl among a plethora of wood products he's selling to benefit a Kenya-based anti-poverty organization.Photo by Aly Morrissey
Grow Against Poverty
Roccanova and his wife, Jean – both former Webutuck school teachers now living in Ancramdale – spend their retirement supporting a nonprofit organization in Kenya. Every dollar from John’s woodworking goes directly to children there.
Their involvement began after reading a New York Times article about extreme overcrowding in Kenyan schools. Moved to learn more, they eventually established the U.S. arm of Grow Against Poverty, the Kenya-based nonprofit they now support through John’s crafts.
Seven years ago, the couple traveled to Busia County, Kenya, to meet Helen Mukanda, founder of Grow Against Poverty. “It’s poverty like we’ve never seen before,” said Jean. Thanks to that visit and – and with the help of WhatsApp – the Roccanovas receive real-time updates and photos showing the impact of their donations. Mukanda and her board identify the areas of greatest need and share them with John and Jean.
The Irondale Schoolhouse is open for people to buy handmade wood dishes and other trinkets Nov. 22 through 23 and 28 through 30.Photo by Aly Morrissey
Their contributions sustain an organic gardening program that provides fresh produce for student lunches, which increases attendance at schools and is often a child’s best meal of the day. They also support efforts to reduce period poverty by building restrooms and showers and supplying sanitary products.
Roccanova grows emotional when he talks about the conditions in Busia County.
“When I retired, I didn’t know what I was going to do,” said Roccanova. “So I started making things. And then I had all this stuff. So we said, ‘Well, we can donate it.’”
To date, the Roccanovas have raised more than $75,000 for Grow Against Poverty. Wood crafts will be available at Irondale Schoolhouse this weekend and after Thanksgiving. Donations are also accepted online through GlobalGiving.org.
