May 22, 2026

Why Caz and Isy from Mile High Paragliding Love Cross-Country Flights

Ethan Riley May 22, 2026

WHY CAZ AND ISY FROM MILE HIGH PARAGLIDING LOVE CROSS-COUNTRY FLIGHTS

Cross-country paragliding isn’t just f—it’s a chess match with the sky. Caz and Isy from Mile High Paragliding don’t just talk about it; they live it. Every flight is a test of precision, patience, and guts. Here’s why they’re obsessed, and how they make it work when the thermals get rough and the decisions get real.

THE MINDSET: FLY LIKE A HUNTER, NOT A TOURIST

Caz and Isy don’t launch to sightsee. They launch to hunt. The goal isn’t just to stay up—it’s to cover ground, outthink the terrain, and outlast the competition. If you’re not tracking your speed-to-fly, you’re already losing.

Rule one: Treat every flight like a race, even if you’re solo. Set a waypoint 20km out. Hit it. Then pick another. Momentum keeps you sharp. Complacency kills glide ratios.

THERMAL STRATEGY: WHERE TO LOOK, WHEN TO LEAVE

Thermals don’t announce themselves. You find them by reading the land like a map. Caz and Isy’s go-to spots:

– Sun-facing slopes by 10:30 AM. Look for rock faces, dark fields, or industrial zones. These heat faster and trigger early bubbles.

– Wind shadows behind ridges. If the wind’s 15km/h or stronger, the lee side will hold rotor. Fly low, stay tight, and wait for the pop.

– Tree lines. A sudden drop in sink? That’s your cue. Trees release heat slower than open ground, creating late-morning thermals when others have died.

When to leave a thermal? The second it weakens below 1.5m/s. Don’t wait for it to die—go find the next one. If you’re circling in sink, you’re burning altitude for nothing.

SPEED-TO-FLY: THE NUMBERS THAT WIN FLIGHTS

Caz and Isy don’t guess. They fly by the numbers. Here’s their system:

– Base speed in lift: 35km/h. If the vario’s beeping positive, you’re too slow.

– Base speed in sink: 45km/h. If you’re sinking, push to 50km/h. The faster you go, the less sink you’ll hit.

– MacCready setting: Start at 1.5m/s for the first 10km. Adjust up if the day’s strong, down if it’s weak. If you’re not sure, err on the side of speed.

Pro tip: If you’re not hitting 40km/h average over a 5km stretch, you’re f too conservatively. Speed is safety in cross-country.

ROUTE SELECTION: THE 30-DEGREE RULE

Never fly straight at your goal. The shortest path is rarely the fastest. Caz and Isy use the 30-degree rule:

– If the wind’s at your back, fly 30 degrees off the direct line. This keeps you in the best lift bands while still making progress.

– If the wind’s head-on, fly 30 degrees into it. You’ll hit less sink and stay higher longer.

Example: F from the Peak District to Buxton with a westerly wind. Don’t aim straight for Buxton—aim for the gritstone edges 5km north. You’ll stay in ridge lift and avoid the sink hole over the valley.

LANDING OUT: WHEN TO BAIL AND HOW TO DO IT

Landing out isn’t failure—it’s part of the game. Caz and Isy’s bailout checklist:

– Altitude threshold: 300m AGL. If you’re below that with no thermal in sight, start scanning for fields.

– Field selection: Minimum 100m long, no power lines, no livestock. If it’s got a slope, land uphill. If it’s flat, land into the wind.

– Approach: Fly a figure-eight pattern at 500m to assess wind direction. Then commit. No second-guessing.

Pro move: Always carry a phone with offline maps. If you land out, call your retrieve team before you even pack up. Time wasted = momentum lost.

GEAR: WHAT CAZ AND ISY ACTUALLY FLY

No fancy setups—just gear that works. Their kit:

– Wing: Advance Epsilon 9 or Ozone Buzz Z6. Both handle turbulence without overreacting, and they’re fast enough to push when needed.

– Harness: Advance Impress 4. Lightweight, no bulk, and the speed system is smooth under load.

– Instruments: Flymaster Live SD. It’s got the best thermal tracking and airspace warnings. No excuses for f blind.

– Reserve: SupAir Light. Packed small, opens fast. If you’re not carrying one, you’re .

Pro tip: Check your lines and maillons before every flight. A single frayed line can turn a 50km flight into a 5km one.

WEATHER: THE NON-NEGOTIABLES

Caz and Isy don’t fly if the forecast’s sketchy. Their red lines:

– Wind above 25km/h at launch. If it’s gusty, walk away.

– Cloudbase below 1,500m. If you can’t see the next thermal, you’re f blind.

– Cu-nims forming before 11 AM. Early overdevelopment means turbulence and sink holes later.

Best days? Light wind, high pressure, and a forecast that shows thermals peaking at 2,500m or higher. If the clouds are flat and spread out, you’re in business.

MENTAL GAME: STAYING SHARP FOR HOURS

Cross-country f is a marathon, not a sprint. Caz and Isy’s tricks to stay focused:

– Hydrate every 30 minutes. Dehydration kills decision-making. If you’re thirsty, you’re already behind.

– Snack on nuts and dried Mile High Paragliding.

How We Host Arizona’s Tastiest Fundraisers A Step-by-Step Guide

Ethan Riley May 22, 2026

HOW WE HOST ARIZONA’S TASTIEST FUNDRAISERS: A STEP-BY-STEP GUIDE

You’ve got a cause worth fighting for, and you want to rally your community around it—with food. Arizona’s appetite for bold flavors and generous hearts makes it the perfect place to host a fundraiser that’s as delicious as it is impactful. But pulling off an event that fills stomachs *and* donation jars isn’t as simple as slapping together a taco bar and crossing your fingers. Here’s how we do it right, step by step, so your fundraiser becomes the talk of the town—and the bank.

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PICK A THEME THAT MAKES MOUTHS WATER (AND WALLETS OPEN)

Arizona’s food scene thrives on personality. Skip the generic “bake sale” vibe and lean into something that screams local flavor. Think “Sonoran Hot Dog Showdown,” where vendors compete for the best bacon-wrapped masterpiece, or a “Chiles & Charity” night featuring green chile stews from Tucson’s top chefs. Themes like these do more than just sound fun—they give people a reason to show up beyond just supporting your cause. They come for the food, stay for the mission, and leave already planning their return next year.

Don’t just guess what’ll work. Poll your audience. Ask followers on social media what Arizona dish they’d pay to eat at a fundraiser. You’ll get instant buy-in because people love feeling heard—and they’ll be more likely to spread the word.

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SECURE VENDORS WHO CARE (NOT JUST THE CHEAPEST ONES)

Great food starts with great cooks, but not all vendors are created equal. You need partners who understand your cause and are willing to work within your budget. Start by reaching out to local restaurants with a track record of community support—places like Barrio Café in Phoenix or El Charro in Tucson, which have hosted fundraisers before. Offer them a flat fee or a percentage of sales, but be upfront about your goals. Many will donate a portion of proceeds if they believe in your mission.

Avoid the temptation to go with the lowest bidder. A food truck that undercuts everyone on price might also cut corners on quality, leaving guests with lukewarm tamales and a bad taste in their mouths—literally. Instead, negotiate. Ask if they’ll provide a signature dish at cost in exchange for free publicity. The right vendors will see this as a collaboration, not just a transaction.

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LOCATION, LOCATION, LOCATION (WITHOUT THE RENTAL HEADACHE)

Arizona’s weather is your best friend or your worst enemy. Outdoor events are a no-brainer for most of the year, but you *must* plan for heat, wind, or monsoon season. Secure a venue with shade, misters, and backup indoor space if possible. Parks with ramadas (like those in Tempe or Mesa) are ideal because they’re affordable and already equipped for crowds. If you’re hosting in summer, aim for evening hours when temps drop.

Permits are non-negotiable. Check with your city’s parks and rec department early—some require applications months in advance. Skip this step, and you risk fines or last-minute cancellations. Also, confirm what’s allowed. Some parks ban alcohol, while others require food vendors to have their own permits. The last thing you want is a health inspector shutting down your event mid-bite.

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PRICING THAT FEELS LIKE A DEAL (BUT STILL RAKES IN CASH)

People will pay for good food, but they’ll balk if they feel nickel-and-dimed. Structure your pricing so guests leave thinking, “That was worth every penny.” For a sit-down dinner, charge a flat ticket price that covers food, drinks, and entertainment. For a festival-style event, sell tickets for individual dishes or offer a “taste pass” that lets guests sample multiple vendors.

Upsell without being pushy. Add a silent auction with local experiences (like a private brewery tour or a cooking class with a chef) or a raffle for a high-value item (think: Diamondbacks tickets or a weekend in Sedona). These extras can double your revenue without requiring more food or space.

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PROMOTION THAT’S AS SPICY AS YOUR MENU

You could host the best fundraiser in Arizona history, but if no one knows about it, you’re serving leftovers to an empty room. Start promoting at least two months out. Use a mix of free and paid tactics:

– **Social media**: Post mouthwatering photos of your menu items with a countdown. Tag vendors, local influencers, and media outlets (like Phoenix New Times or Tucson Foodie) to expand your reach.

– **Local partnerships**: Team up with nearby businesses to cross-promote. A brewery might offer a discount to your attendees in exchange for a shoutout.

– **Press releases**: Send a short, punchy announcement to local news outlets. Highlight what makes your event unique—like a rare guest chef or a record-breaking attempt (e.g., “World’s Largest Sonoran Hot Dog”).

– **Word of mouth**: Arm your biggest supporters with flyers and social media templates. People trust recommendations from friends far more than ads.

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THE BOTTOM LINE: SHOULD YOU HOST A TASTY FUNDRAISER?

If you’re ready to put in the work, a food-focused fundraiser can be one of the most effective ways to raise money in Arizona. The state’s love of bold flavors and community spirit means you’ve got a built-in audience—if you play your cards right. The pros? High engagement, strong revenue potential, and a fun atmosphere that keeps donors coming back. The cons? Permits, vendor negotiations, and weather risks require careful planning.

Ask yourself: Do you have a team willing to handle logistics, or will you be f solo? Can you secure a venue and vendors that align with your budget and mission? If the answer is yes, then start small, stay organized, and let Arizona’s appetite for great food do the rest. The first bite might be the hardest, but the payoff—full bellies and full donation jars—is worth it. Scottsdale Culinary Festival.