A group of individuals who share a love of cycling and the outdoors. We will always stop for a photo, or to hit a rope swing… Rubber side up!
Where did Prolly is Not Probably go?
It is still here, and then some. PiNP was one person’s opinion and voice. Now we are a collective – a community of diverse opinions and rich stories.
What does the Radavist mean?
Rad + Atavist = RADAVIST
Why does a porpoise surf a wave, or a sea otter slide down a rock? Atavism is a primal trait in humans and animals that drives us to do what we do – what ought to come naturally. Atavism is why we ride the way we ride; From mashing the city on a track bike to shredding the trails on full suspension. Take the time to get rad.
You’d be surprised how big of a tire you can squeeze into some of the older road bikes. My Merckx fits a plumb 28mm tire with ease and those Campagnolo NR mid-reach brakes can wrap their arms around, reaching the braking surface. Now what happened between the 1980’s and modern bike design is up to anyone to debate. Clearances got tighter, more aero, stiffer and a mentality that a smaller tire is faster took over the pro peloton. Like it always has, the trickle down effect hit store shelves and consumers did what they do best: consume. I know this is a bleak picture of tire clearance on road bikes, but it’s mostly unexaggerated. Mostly…
It seems that now with the whole “adventure / gravel grind / blah blah” trend, companies are designing bikes that fit big tires with the aid of disc brakes. Now we’ve got “all road, road plus” and various other terms to describe these machines, designed for riding off-road.
But what about the classic steel race bikes from back “in the day?”
Enter the All-City Mr. Pink. We’ve reviewed one before here on the site and while I stuck with a moderate 28mm tire, I could clearly see this bike was made for more rubber. With a caveat though. Putting bigger tires on the Mr. Pink means you’ve gotta go for a mid-reach brake, like the Paul Racer, or in this case, the Velo Orange Grand Cru long reach brakes. With those, you can fit a 30mm tire, with ease, making this one capable chubby road bike. (more…)
Big tires, disc brakes and thru-axles. Those parts of the equation are pretty standard issue these days when it comes to production bikes. Yet when you want something different. Something special and something with, I dunno, steez, sometimes you just gotta go custom. In the world of ‘cross and off-road bikes, there are many options out there, especially in California yet Nathan contacted Paul Sadoff of Rock Lobster to build him his new bike.
Why? Well, Rock Lobsters have a certain appeal, or legacy if you will and having feasted his eyes for years upon Paul’s handywork, when he finally had enough money for a deposit, Nathan could only think of one man for the job…
Granted he didn’t request a standard issue racing machine. He wanted something a little more unique. Again, steez. Fluro yellow, magenta and big. This bike pops after the sun goes down and screams down dirt roads with ease but style isn’t everything. Paul had to design a rigid steel fork with disc mounts and a thru-axle, something he doesn’t do a whole lot of.
Great custom bikes fit not only the rider themself, but their personality and riding style. When you meet Nathan, there’s no doubt that this bike is in fact a chip off the old block.
Weekends this time of year require special planning. As the temperatures rise, the National and local parks will be littered with people, making escapism difficult and privacy impossible. Luckily for us in Southern California, there are enough spots within a couple hours, both by bike and by car, where you can partake in a little R&R, without being overly crowded. (more…)
Over the years, Eddy Merckx gained notoriety within the world of cycling as the cannibal, a cyclist who would eat his opponents alive on the climb. This mystique was even further amplified as he began racing for Molteni, a sausage company. Soon, Molteni orange would become an icon of cycling’s rich history and to this day, the Cannibal’s legacy lives on.
This history was without a doubt the inspiration behind Culver City’s the Cannibal Beer and Butcher, which began in New York City. Recently, the Cannibal’s new west side digs had a soft opening where their menu items were open for consumption.
Inside this swanky butcher shop, you’ll find musettes, bidons and other cycling accessories mixed in with craft beer and meat. Check out a few more photos below and if you’re in the ‘hood, roll through once they’re open!
When Sean from Team Dream found out what the route was for this year’s Tour of California stop in LA, he began scheming about how we could welcome the race with a KOM party… The thing about partying on top of a mountain is it takes a bit of planning. Sure, you could pull a grill, a cooler and food up a 5,500′ climb in a Bob Trailer but you’d end up being too pooped to party at the end of it. This left Sean with a decent plan: he’d shuttle his VW van, dubbed “the Brick” up to the top of Upper Big T at HWY 2, filled with all the necessary goods to throw down one hell of a hangout on the course. We’d wait for the peloton, grill hot dogs, drink beer and when the race came through, erupt with unrivaled support for the racers. Sounds like a good time, right?
As I was herding people from Golden Saddle, Sean was shuttling his van up to the KOM, barely arriving back to South Pasadena in time to begin the group ride. We went up Highway 2, one of the most scenic road rides in California. All 40 of us. With bikepacking bags loaded with food, water and camera equipment, I took off with the group on my rigid 29’r and sneakers. Believe me, doing a “road ride” on a loaded down MTB isn’t all that fun, but I was stoked to see Adam doing the same… and yeah, it made for some playful jibs along the way.
As cyclists, very few of us make a living riding bikes. In fact, I’d say probably 3% of the readers of this site fall within that category. This is all merely speculation of course, but I will say with great certainty that almost all of you have a job of some sort that you spend time performing. Sure, we all find time to squeeze in bike rides when we can, but unfortunately we spend a great deal of our lives working.
So when you have the opportunity to mix business and pleasure, you probably take it. That’s where Brian Dunsmoor of Culver City’s Hatchet Hall comes into the story. Brian is the head chef of the ‘Hall and a dedicated cyclist. He’s been training for the past few months for a benefit ride called Chefs Cycle, a P2P fundraiser working to raise awareness and funds for No Kid Hungry. Brian, along with other chefs are riding from Carmel to Santa Barbara in an attempt to help put a stop to child hunger. (more…)
Yesterday, we drove up to the Bandito campground in the Angeles National Forest with Salsa Cycles, Topanga Creek Outpost and Golden Saddle Cyclery for a quick camping trip and mountain bike ride(s). It was a short overnighter but that didn’t keep David, one of the mechanics at GSC from bringing his vintage Campagnolo banner he uses as a sun shade for his van… Meanwhile, I took the scenic route home.
Yesterday before our group ride to watch the Amgen Tour of California, Frankie Andreu rolled through the Cub House to talk to Sean of Team Dream / Ringtail / The Cub House about riding in the Los Angeles area.
… when the Amgen Tour of California comes through town. Thanks to everyone that came out to the GSC / TDT / RAD ride up the 2 this morning and thanks to Amgen for bringing this race through some of the most scenic roads in California! Expect a full write-up soon!