A competitive cyclist’s relationship with food can be summed up in one word: intense. Our love of food runs deep and plays a role in almost every aspect of cycling. A hearty meal is the reward for a long day in the saddle.
Even my recovery rides revolve around food, with restaurants being frequent destinations—taco stands in Tucson, falafal joints in New York City, barbecue in North Carolina, and coffee shops everywhere else. I recently ate pizza at 9,000 feet up on top of Mt. Lemmon.
We are not riders that you will typically find in the front of the pack unless it’s a windy day and others want to draft off us. Nor will you’ll see us on the podium of the Tour de France because we’ll be spending too much time at the beer tents along the route. When we talk about “shaving weight”, it’s typically not about shaving grams by swapping aluminum for carbon, more so about dropping pounds by swapping that ½ pound burger for a ¼ pounder!
We all know that I am an advocate for protecting our right to bike in Colorado Springs for both on road and off. With a deep appreciation and passion, can be fairly out spoken at times. But as a single voice, that passion can only go so far. Posting online and getting on the news all have an effectiveness, but the power to get people to listen lies in the power of many. The more squeaky wheels (no pun intended) the more "oil". Targeting that squeak through positive organized directing, gets things done!