What is it that separates a Pro from a No? Is their genetic makeup a simple roll of the base pair dice? Or perhaps it’s a dogged commitment to training that sets them apart from the rest of us? Clearly the science is still out which but maybe Science isn’t looking in the right place. Could it be that is their dietary habits, specifically what they eat on a ride that cuts the wheat from the chaff, metaphorically speaking, we see you gluten-free fam. Filmmaker and a snack investigator Sim Smith has set out on a journey to expose these pro ride snack secrets. Why and how he gets these Toppest of Tier athletes to share their most coveted secrets we will likely never know but what’s important is that they do! Take some time to digest this critical information and apply these lessons to your next bike picnic. Trust me you and your G.I. tract will not be disappointed.
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.
Unlike the first day of the SRAM Trail House media event, today I opted for a 35mm point and shoot in a hip bag, instead of my 5D in a hydration pack. That means, no photos just yet, but because I’m never without camera, I did get a few photos of food and landscapes – people like that right? No bike photos today!
We’re about to head out to hit Porcupine, a Moab favorite and I can’t wait. As always, more to come…
Sorry for the lack of posts today. I forgot to set an alarm and slept in til 3pm. Talk about jetlag!
At any rate, here’s a video for Wholesome Bakery’s new Indiegogo campaign.
I think everyone can agree that this looks like a great time. Thanks for sharing Chris King!
Hey, I like food and I love riding in Portland. If you do too, you should really check out an event Chris King is putting on called the “Gourmet Century“. It’ll be around 60 miles (+/- 100k) and 1,000′, just enough to work up an appetite. Head over to Chris King for registration.
Tracko, you’re right. You love food and these look great. Musette Bakery is a sponsor for the 2012 Red Hook Crit. Since it’s calling for rain during the race, I’ll probably be eating more than shooting photos. I’ll letcha know how they taste! Check out more of their pastries here and if you’re going to the RHC, support these guys!