Bicycling July 2017

Since 1962, Bicycling has been inspiring people to get more out of their cycling passion. Get Bicycling digital magazine subscription today for action-packed issues filled with proven secrets to go faster, stronger, longer. Increase your stamina; buy the best gear for your money; locate a great ride; improve your performance; perfect your technique; fuel your passion.

United States
6,41 €(IVA inc.)
22,91 €(IVA inc.)
6 Números

en aquest número

1 min.
join the ride

You should have a bike crush. I do. I fell hard for theCOLNAGO C60a couple years back, then had the worst ride of my life on it. Yet my obsession has never abated, which says a lot—I ’m pretty sur e ther e’s MAGICin those iconic crimped tubes and lugs. Check out the disc-brake version on page 57. // On the subject of suffering, CLIMBING! It’s simultaneously one of the mostagonizing and glor ious pursuits in cycling.Find someGRAVITY-DEFYING INSPIRATIONin our new monthly page dedicated to a scending—embracing it , seeking it out, excelling at it(page 22) . // I’ve used nuun electrolyte tablets since forever. The company has a new drink mix called Performance, made with a combo of non-GMO sugars and electrolytes that fends off bonking without creating disaster…

5 min.
so iconic!

W WHEN I WAS GROWING UP in the 1960s and early ’70s in a coal-mining town in northern England, my friends had pictures of soccer players on their bedroom walls. They supported players and teams—England’s 1966 World Cup team, the Manchester United of Best and Law—with partisan gusto. I didn’t talk about a team incessantly. My bedroom didn’t have pictures of soccer players. I had pictures of cyclists. Tom Simpson was my uncle. He was the first Brit to wear the yellow jersey in the Tour de France and our first professional world road race champion. Tom was a big part of our lives. He is still my hero, 50 years after his death at the age of 29 in the 1967 Tour de France. That’s why I read nothing but cycling magazines…

2 min.
this grandmother climbed alpe d’huez eight times in one day!

LORI HOECHLINF 54, RANCHO MISSION VIEJO, CALIFORNIA “If you want to Everest, pick a steady climb that’s not so steep that it’s going to chew up your legs. To me, the right balance is somewhere between a 7 and 8 percent grade.” I was in Orion, France, in 2015 with a friend. We were sitting at breakfast, and I said I wanted to Everest—climb 29,062 feet (the height of the famed summit) on the same hill in a single day, by bike. My friend was like, “you should do Alpe d’Huez.” We were only nearby for a couple more days, so I didn’t even have time to think about it. I guess I’m doing Alpe d’Huez! I headed out the next morning. Coincidentally, the Tour was going through in a couple of days,…

3 min.
feed your soul

Iwas born in India, and with the exception of three years in the US, spent my childhood there. My whole family cooked. Some of my earliest memories are of my mother and grandmothers with fresh ginger and garlic on their hands. In India, we had no running water or electricity. Cooking was, literally, you go get some wood, start a fire, get some well water, go kill a chicken and take it apart and cook it. We moved back to the US when I was 10. There, my dad mixed flavors from different cultures when he cooked. To see a man cooking made it okay for me to cook too; boys who don’t see their dads cooking usually don’t get into it until later in life. I started early. There are…

1 min.
keep it fresh

Anna Brones’s first long bike tour was a 21-day, 1,000-mile affair from her home near Tacoma, Washington, to San Francisco last year that doubled as a promo trip for her book, Hello Bicycle: An Inspired Guide to the Two-Wheeled Life. The ride was also an experiment in cooking. “When bike touring, challenge yourself to make real food,” says Brones, who founded the blog and also wrote the book The Culinary Cyclist. “For example, start with a can of chickpeas, drain them, then fry them in a pan with olive oil and fresh garlic— adding even just one fresh ingredient really makes things taste better.” Another trick: Go green. Sautée some kale or spinach, she says. Or add those veggies to a dehydrated meal for a little nutrient and flavor boost. And…

1 min.
mmm, poke!

Internationally renowned chef Jason Roberts is a passionate cyclist who cofounded Chefs Cycle, a charity ride that raises funds to end childhood hunger in the US, in 2014 with fellow chef Jeff Mahin (see page 38). His new restaurant Poku, in Sydney, Australia, specializes in poke bowls: rice topped with seasoned sashimi and vegetables. Here’s why he says you gotta try it. Poke originated as a fisherman’s snack in Hawaii. It’s tasty, fresh, gluten-free, and has no processed flour, sugar, or dairy. You won’t need a nap after you eat it. I opened Poku to provide food that nourishes the body and to build a community of people who want to eat well and exercise. And most of my cycling buddies like poke, so it’s a reason to hang around them more. I…