From the middle of November until the first week in April A.J. leaves Radnor High to attend Waterville Valley Ski Academy, in New Hampshire. A second year student athlete, A.J. competes in over 30 ski races for the academy in slalom, giant slalom and the “dreaded” downhill ski races.

Celiac is not far from is mind. Wearing his National Foundation of Celiac Awareness sticker on his helmet, A.J. now competes wearing a custom deigned race suit that carries the NFCA logo and three logos of some of his favorite foods from Bell Evans, Bob’s Red Mill and Pamela’s Products.

Weight and strength training are a big part of A.J.’s regimine and he stays in shape through these heavy workouts and a proper diet.

For breakfast prepared by the Academy’s Chef’s, Eric Bouchard, ”EB” and Dick Klaudt, A.J. enjoys Glutino Sans Gluten Free Plain Bagels with cream cheese, a glass of milk and hot tea. Other breakfast favorites are his mom’s “McV’s”, a bacon, egg and cheese on a Glutino bagel or Miss Vera’s “Arrowhead Mills Gluten Free Pancakes”. With his school schedule of 4 hours of school in the morning, ski training in the afternoon, and an hour and a half of strength training before dinner. He keeps toned with lunches and dinners at the academy that includes Bob’s Red Mill Pizza dough pizzas, bison meat from is “Uncle Frank” Crooker of Brunswick, Maine. Uncle Frank keeps A.J. in top ten condition by providing A.J. with plenty of free-range buffalo steaks and hamburgers.

Plenty of fruits, vegetables, popcorn, WHOLE FOODS, Gluten Free Bake House Peanut Butter Cookies, fruit and nut bars made by, Larabar and KIND nut delights, keep AJ pumped and ready for the long days of ski training and study time. AJ is skiing in the Macomber Cup races this season and competing with New England finest.

While on the ski circuit A.J. often speaks about celiac to his fellow racers and spectators that are interested in the logos and NFCA label across his chest. He believes having Celiac has made him a stronger person and an advocate for celiac awareness.