Edgemont Chamber and Historical Society volunteers were waiting at the Park for bicycle riders as they finished their first day of the Annual Mickelson Trek. Riders had their choice of flavors of ice cream and homemade pies to choose from. The ice cream is part of their participant fees, and the pies are sold as a fundraiser by the Historical Society to help pay the expenses of maintenance for Edgemont’s Covered Bridge.
According to state Division of Parks and Recreation officials, three days of sunshine helped make last weekend’s 17th annual Mickelson Trail Trek a success.
“The beautiful Black Hills scenery and fall colors help attract riders each year,” said Dana Garry, Mickelson Trail manager. “The ride went well, and we couldn’t have asked for better weather especially after last week’s snow. We were excited to have the maximum 600 riders, several were returning for their 17th year.”
This year’s event, held Sept. 19-21, brought people to the Black Hills from 27 states as well as Canada and Germany. Over the three days, trekkers rode past scenic Sheep Canyon and Crazy Horse Monument, across the Freedom Bridge south of Mystic and into Lead-Deadwood on the final leg of the trail.
“Staff from the South Dakota Division of Parks and Recreation, along with many volunteers, worked hard to pull this year’s Trail Trek together,” Garry said. “We would especially like to acknowledge and thank the volunteers and the Chambers of Commerce that greeted the trekkers with water, snacks, ice cream and meals along the way.”
The annual ride is held the third weekend of September, with the 2015 Trail Trek scheduled for Sept. 18-20. Online registration should be available in December, and Garry encourages riders to sign up as early as possible to ensure a spot in the ride. The trek is limited to 600 riders.
The Mickelson Trail was recently named number one of the 10 Best Car-Free Bike Paths in the USA by bicycling.com.
For more information on the Mickelson Trail, visit www.MickelsonTrail.com or contact the Black Hills Trails office at 605-584-3896.