Mont Ventoux has become legendary as the scene of one of the most grueling climbs in the Tour de France, which has ascended the mountain fourteen times since 1951. “The Bald Mountain” will bring drama once again this year in stage 15 as a summit finish on July 14, 2013. Ventoux has three ways to the top; the Tour de France route is the road from the village of Bédoin. Of course, by the time the peloton passes through Bédoin they are usually around 100 miles into the race with the summit of “The Beast of Provence” peering down at them from 13 miles away and 6,273 feet above in the heavens. Its fame as a scene of great Tour dramas has made it a magnet for cyclists around the world.

The Velocurean Bicycle and Social Club attacked Ventoux on Tuesday, September 4, 2012 – a.k.a. “Ventoux(z)day.” (a Velocureanism) Physically we were prepared to ascend the nonstop 13 mile climb with an average grade of 7.5% given the fact that we are blessed enough to train in the San Francisco bay area on climbs like Mt. Tam, Mt. Diablo, Mt. Hamilton and Mt. Rose… But nothing ever prepares you for the emotional and psychological battle that goes on during climbs like this. As we set out that morning from the village of Bédoin, none of us had any doubt in our minds that we would reach the summit. This was why we were here; we did not come to fail. We agreed to allow the climb to take over the individual and allow it to transform each soul; let the day unfold and create memories and changes inside our minds and bodies. With this in our heads, hearts and legs, we embarked on our journey.

Just two hours earlier that morning back at our house in the village of St. Rémy I sat on the couch fully dressed in my kit, febrile and sweating with the chills. My head was pounding, my body ached, my chest was congested and I just couldn’t believe that this was happening to me on the precipice of realizing one of my greatest cycling dreams. But this wasn’t going to stop me. This was not going to keep me down or ruin my day. I refused to let the sickness take over my body and crush another dream. “I am riding up Ventoux today; let’s get fired up!” This mantra echoed through my head… Nothing was going to stop me. I just decided to take it one pedal stroke at a time, keep my heart rate under control, steady breathing and cadence, and keep hydrated. For me this was a romantic day, a personal realization, and a dream come true. In the car on the way to Bédoin I gazed at the omnipresent peak of Mont Ventoux and smiled at the still surreal prospect of ascending it. At that moment, nothing else in the world really mattered.

The six of us saddled up as waves of individuals and groups of cyclist set out to conquer the beast as well. We spilled out on to D974 (Route du Mont Ventoux) and instantly, but gently, eased in to the climbing at a relaxed 3.4%. When we set out we had agreed that each person could find his or her own pace and either ride as an individual or as a group. What was important on this day was that we all understood and supported each other’s goals for the day. Efrain and Eddy immediately went ahead to attack the Strava challenge of fastest time from Bédoin to the top of Ventoux. The current fastest time to the top, though not on Strava, is held by Iban Mayo during the individual time trial of the 2004 Dauphiné Libéré with a time of 55′ 51″. Mercy, Kevin, Sherry and I rolled as a group enjoying the moment, absorbing the reality of the dramatic landscape that was just a dream a week before. It was only a matter of time till our own challenges presented themselves; until then, it was bliss…

The peak loomed above us in the clouds seeming unrealistically far away for the first few miles as we found our cadence while talking and taking in the views. Then, in a blink of the eye, the game changed in one simple corner. We down shifted as the pitch changed to an incessant 9% and before we knew it we found ourselves deep in the forest. We climbed through the trees together until our little group fractured in the heat and unrelenting steepness of Ventoux but we rarely found ourselves totally isolated. The road was rife with cyclists of all different abilities and from all over the world. Dozens of languages were heard while so many stories were told as we were all creating new ones.

I latched on to a foursome of Germans who were on their 3^rd climb of their intended 6 for the day. Jean-Pascal Roux from Bédoin currently holds the record of climbs in 24 hours, with eleven climbs set back in 2006… I was happy to just be climbing it once! Hearing all these stories and climbing with so many other people riding on the same battle field of their heroes of cycling was inspiring. The wheels of our machines we rolling over the same words painted on the pavement for riders like Vande Velde, Kloden, Cavendish, Wiggins, Schleck, Contador and so many others during its last appearance in the Tour de France in 2009. I suddenly found myself not caring about how crappy I felt earlier that morning. I got up out of the saddle and picked up the pace with a smile. Sweat was dripping into my eyes singeing my corneas as I rocked my bike side to side beneath me. My heart rate suddenly spiked like an exploding thermometer in a cartoon and my breathing got all out of whack… My body was reminding me, telling me to settle down; settle down right now! Serendipitously I emerged from the forest into a corner that displayed in front of me the most awe-inspiring view of the moonlike summit of Mont Ventoux. It was suddenly so close, so enormous, so real. I simply and happily had to pull over to savor the moment.

Overwhelmed, I stood on the side of the road trying to let reality permeate my grey matter. I just stood there, in a daze, scanning the imagery surrounding me and allowing it to pass through my optic nerve and travel throughout thousands of neurons firing like sparkplugs in my brain. Somewhere in there that vision blended with all the things I’ve learned about Ventoux while planning this trip and mapping the rides. It swirled together with all my fantasies and dreams of travelling to Provence that I’ve had since I was a child and the radically racing and growing levels of endorphins and adrenaline being released from climbing halfway up the mountain on my bike. All this emotion exploded in a simple heartbeat. There I stood, overwhelmed, blissfully amazed… I’m half way up Ventoux motherfuckers!

The four us eventually regrouped and our wheels kept spinning as the sun shone down on us. We passed the tree line as we entered the final 3 miles of the climb and traversed the iconic lunarscape of the “col de tempêtes” just before the summit. Every single being on that mountain was pleased that the winds of the “mistral” chose not to blow that day. “Ventoux” – loosely translated means “windy” (actually – “venteux”). Winds at the summit commonly blow at around 50 mph 240 days of the year. It’s a whole other story when the mistral rip through from the Bay of Biscay in the northwest picking up speed as it passes over the Rhone and through the plains of Provence finally whipping through the Côte d’Azur in to the Mediterranean. The mistral usually blow in the winter and spring and brings winds of over 100 mph to the “col de tempêtes” (“storm pass”) and has even brought a high of 200 mph.

We knew all this from our research so we were ready, but this day was special. The air was crisp, the breeze was mild and the view was crystal clear and endless; everything was perfect. We were nearing the top and this time it was real, our dreams of this moment were finally coming true. Memories of Tour de France footage raced through my mind – attacks, pain, suffering, amazing helicopter views. Dreams of being here as I watched it on TV, the days I spent creating the ride maps, and now it’s me at 6000 feet with Phil Ligget and Bob Roll commentating my final ¼ mile to the top as I slay the “Beast of Provence!” There it was, the last corner; the final kick up to the observatory… “Stand up and crush it!”

The top was a party with hordes of cyclists crossing the finish line and milling about at the mini farmers market of various nuts, meats, breads, cookies and pastries. Teams, clubs, couples and families were rejoicing and reminiscing the climb reveling in the reward of photos at the top of southern France. All the suffering of the last 13 miles vaporized as we stood at 6,273 feet gazing out above the whole Vaucluse/Provence countryside… absolutely amazing!

As Newton said, “What goes up must come down,” and in the world of cycling, as amazing as some of the vistas are that we stumble upon, the descent is often the reward for the climb. The first of our two descents was a long, fun 14-mile drop in to the quaint 11^th century fortified village of Sault perched high on a ridge overlooking a wide valley of lavender fields. We found ourselves in the trees once again, navigating through corners that offered vast, serene views of the forest and valley below. The road spilled us out into infinite fields of lavender along the valley floor. We peered up to the right and once again gazed upon the summit of Mont Ventoux so far off in the distance but so fresh and close in our minds.

We rolled through the village of Sault and made our way to the final descent along the Gorge de la Nesque with a couple from England and a foursome of Dutch men. We were a group of 12 blasting through southern France; it was beautiful. The peloton fractured on the climb up to the first overlook. It was steeper, longer and hotter than anyone had expected but the vista at the top… speechless.

The Gorge de la Nesque is a fantastic canyon that runs the distance from just outside of Sault to Villes-sur-Auzon about 12 miles away. The whole descent was awe-inspiring; in fact, it was probably the most beautiful one I have ever had the privilege of cycling down. Thankfully it was only a 3% grade so we were able to safely take in the beauty and peace of this natural French wonder. We traversed high along the edge of the canyon as the road weaved in and out of tunnels and arches carved in the side of the cliffs. I don’t remember exactly which one, but I believe it was the second tunnel, when I entered I was still sick but as I emerged a light shone down from the heavens and a wind swept up from the depths of the gorge below and washed over me; and I was healed… A day of miracles punctuated by the majestic tranquility of the Gorge de la Nesque.

We scurried along the crescent shaped floor of the Côtes du Ventoux AOC at the base of the mountain passing through some of its 1300 vineyards and 120 wineries. It was a raw and beautiful sight. The grapes were ripe and saturated with color. Even in the midst of the day’s accomplishment and the splendor of the moment we could not suppress the fact that we were human. Overwhelmed and amazed, the numbness and pain set in. We were simply tired, hot and hungry… we needed this ride to end. We needed beer and food!

Back in Bédoin we cruised through the village centre in search of a bistro or café. There were plenty of options but we found that none of them were serving food, just beer. People were just happy lounging, drinking beer, smoking cigarettes and talking. We needed food. This was not a good situation. Then another miracle happened. A pizza café opened just as I rolled by. We sat down to the coldest, most refreshing beers and vibrantly tantalizing fresh pizzas we have ever had in our lives. We enjoyed the food and drink along with each others stories and impressions of the journey we just completed as Ventoux glared down at us. Black clouds and rain showers slowly engulfed the summit as we strolled back to our vehicles. At this moment it was as if we were living, breathing lines in poetry as a rainbow appeared at the start of our voyage back home to our pot of gold in St Rémy.

The day on the mountain is now behind us but its impression on our lives will forever dwell in our hearts and souls. Its memory is an effigy that will never fade or crumble. When we return we shall conquer new challenges and forge new experiences and memories. Ventoux is magical, it is a cycling Mecca and within its very name it brings the winds of everlasting internal change.

Words ~ Joshua Seaman

Photos ~ Kevin Eisele

Woven in to the tapestry of the Velocurean lifestyle is also a passion for friendship, peace, enlightenment, perfection, education and enrichment both on and off the bike. On this particular day in Napa, Rachel Ashley – Viticulturalist for Beringer Vineyards, led us on a ride toward stronger relationships and an appreciation of the amazing agricultural nuances that makes the Napa Valley the perfect terrain to practice the art of winemaking. Together we rode through the vines and breathed in the scents of ripe stone fruits and grapes of all varietals. We paused to experience the landscape surrounding us as we stood in the heart of the Napa Valley encircled by miles of vines. Rachel had us feel the soil, examine the vines and taste the grapes as she explained the expectations and process of the journey for each fruit from the science of the earth to the first sip from the goblet. At the end of our trek we relaxed on the grounds of Beringer. Over lunch and fellowship Rachel poured wines crafted from the fruits of the fields we were just learning in. Never before had a sip of wine meant so much as its aromas and hints of earth, herbs and fruit swirled together in our mouths in a kaleidoscope of flavor. An amazing experience…

Eat. Drink. Ride.

Words – Joshua Seaman

Photos – Kevin Eisele

Epiphany - a usually sudden manifestation or perception of the essential nature or meaning of something (2) : an intuitive grasp of reality through something (as an event) usually simple and striking (3) : an illuminating discovery, realization, or disclosure through a revealing scene or moment

Suffer – to endure death, pain, or distress (2) : to sustain loss or damage (3) : to be subject to disability or handicap (4) : to submit to or be forced to endure <suffer martyrdom> (5) : to put up with especially as inevitable or unavoidable

We were invited to take part of the 2012 Epiphany Ride on September 30 with the Clif Bar family. This ride is a 132 mile tribute to the day that Clif Bar & Company’s co-founder and co-owner, Gary Erickson, experienced his epiphany, “the Clif Bar”, on a ridiculous 175 mile ride that embodied the essence of suffering. Over the past few years this ride, based out of his home (The Clif Family Farm) in Napa, has been the end of summer celebration for all Clif Bar employees and their families. He has mapped out a few shorter rides so that all levels of cyclist throughout the company can take part in this amazingly surreal “work party.” In fact, at the beginning of the year Gary gave all the employees of Clif Bar and Clif Family Winery custom painted Public Bikes with the Clif Bar logo, employee name and start date… Awesome!

Over the last two years we have grown close to some of the employees and quickly felt welcomed in to the family. We have been exposed to what is quiet possibly the best company to work for on the planet. (Especially for a cyclist!) But on the day of the Epiphany ride the theme is the inevitability of suffering, together, as a family. We all depended on each other out on those roads through seemingly endless 100 degree 6 mile climbs, dirt roads, long, gnarly descents through pothole-infested roads that even the locals rarely travel on. The human body is constantly being drained and challenged, requiring constant concentration, determination and focus. The psychological battle is as much of a soul crusher as the physical struggle. From time to time one finds themselves alone on one of these roads… This is when the decompensation occurs, but with in this state of delirium we seem to enter a parallel plane in which we embrace an “out of body experience.” At this point one of two things occurs, we either realize that we are human and suffer a total break down and the body decides simply not to work anymore, or we transcend physiology and become a mindless machine… The riding dead… Either way one experiences his or her epiphany…

Back at the Farm the celebration continues and festivities begin at the pool and throughout the grounds with ice cold margaritas, beers, iced tea, delicious salads, chicken, beef, salmon, breads, desserts, music and massages. We all pull ourselves together and gather at tables and are swept up in the fellowship of the cycling “religion.” Another definition for Epiphany is -”January 6 observed as a church festival in commemoration of the coming of the Magi as the first manifestation of Christ to the Gentiles or in the Eastern Church in commemoration of the baptism of Christ.” To those of us who practice Living Velocurean we can embrace this meaning of Epiphany as it was embodied in the 14-hour event that took place on Sunday, September 30, 2012 in Napa, California. We all experienced an epiphany through this religious experience and celebrated together at our “church,” The Clif Family Farm.”

Thank you Gary and Kit for being amazing people and holding steadfast to your tagline, “Born on a Bike – Kitchen Crafted – Family & Employee Owned.” You make all of us feel special and very proud to be part of the family.

Eat. Drink. Ride. Live Velocurean!

Words by ~ Joshua Seaman

Photos by ~ Kevin Eisele

My bike and I had a rocky relationship with one too many bumps in the road. Yes, it got me through a century ride or two, but I never completely trusted it. As I became a better rider and started climbing with more seasoned cyclists, I noticed some things that were different about my bike. It was that day of the Marin Century 2011 when I realized what those differences were. My bike was turning mole hills into mountains with my inability to shift quickly between gears. I had to peddle hard and fast to keep up with my peers cruising effortlessly down hills.  I didn’t feel safe breaking on steep hills that ended in stop signs. Also, the Roubaix didn’t have that cool cricket sound when I wasn’t pedaling. Although I was reluctant to leave the granny gear behind, it was time for a new bike.

Good bikes are expensive, and in cycling you get what you pay for. I knew I would have to spend a lot more than my first bike to get to the next level – and there were criteria it had to meet. First, it had to be full carbon (high modular of course), full Shimano Ultegra group set and proper wheels. Second, it had to be in my price range $3,500 – $4,000. Finally, it had to be aesthetically pleasing… maybe even unique. My first stop was Specialized, and I found the Specialized Amira expert. It was everything I was looking for; full carbon, all Ultegra group set, Folcrum Racing 4+ wheel set and coming in at $3,700 it seemed like a good choice. I test rode it, but something about it didn’t feel right. Since I’m not the kind of person who makes financial decisions lightly, I decided to take some time to shop around some more.

Riding the hills of Marin County, cyclists wearing Studio Velo kits dropped me all the time. Maybe there’s some kind of magic in this place. I have been to Studio Velo before, and drooled over their high-end cycling gear and bought a few things from their women’s cycling annex.  Although I was sure it was out of my price range, I asked them about their bikes. Happily I was wrong. I could afford a custom fit bike that met all of my criteria.

There are three stages of buying a custom fit bike at Studio Velo.

1. Discussion. Have a long chat with the staff of SV about why you are looking for a change, and what your budget is.

2. Fitting appointment with the Fit Specialist. Spend an hour or so on the DFU, (Dynamic Fit Unit) as your riding dimensions are assessed by a computer and the Fit Specialist.

3. Assembled Bike Adjustment. Your bike is put together according to the specs in step 2, and then you ride it a bit and it is fine tuned if necessary.

After the initial consultation, I made an appointment with Colin, who is Studio Velo’s main fit specialist. Colin measured my proportions with Bio Size body measurement devise. Next I rode a test set-up (the DFU was in another location at the time, so I rode the Calfee in the photo) in which he measured my angles and observed how I rode while asking questions about my comfort level of the test bike’s components. We also discussed my riding goals and fitness level in depth.

We concluded that a Cyfac bike would the best match for me and this one would be custom to the way I ride. I chose a fabulous, unique shade of turquoise for the color, and the bike was ordered. We talked about the component options and chose ergonomic handlebars, SPD SL aluminum pedals, Shimano Ultegra drive train, cassette, and brakes, and Fulcrum 5 wheels.

After a few weeks, the new frame arrived from France and I visited Studio Velo for the next stage, adjusting my new bike to fit me perfectly. Colin and I discussed my concerns about performance, pain, and other issues that the bike fit could address. Getting an accurate bike fit will allow me to use proper muscle recruitment, thus making every pedal stroke more efficient, and alleviate some of the back pain and foot numbness I was having. Colin placed a few Velcro patches one side of my body: my wrist, elbow, shoulder, hip, knee, ankle, heel, and toe. He then attached LED sensors that were strung on a wire and attached it to the computer. The sensors gathered information about the angles and range of my movement. It was time to use the Retül Fit Technology. (Incidentally this is the same system that Garmin and Radio Shack racing teams are using in 2012). Pedaling at a hearty cadence, the Retül took 30 second data capture of my movements on the bike. http://www.retul.com/how-it-works.asp

Colin explained some of the readings the Retül gave him, and then asked about my comfort in my current position on the bike. I felt a bit too upright, and being a little more stretched out would help my lower back. Some people ride as low as at a 33-degree bend, but that inhibits breathing and power development. The average fitted rider is at a 40-45 degree angle. He made some small adjustments to the bike, and after more pedaling, a 41-degree angle felt great at the time.

The hardest part of this whole process was choosing a saddle. The angle of the saddle was bothering me so we went through a few angles and then tried other saddles that may alleviate pressure on the wrong places. The bulk of my weight should be on my sit bones. I really wanted a cool-looking racer seat, but it was just not comfortable at all. Although Colin did his best to explain that the slim model could feel great on longer rides, I insisted on a nice WTB Deva women’s saddle. It was slimmer than my previous saddle, but much more comfy than the small slabs that racers ride on.

Finally it was time to hit the road! After riding for a few months, I needed only a few adjustments, which is normal: added handlebar padding, a derailleur adjustment, and I needed to change my angle so I was more upright. On the trainer it felt comfortable being stretched out, but after every 25+ mile ride I had shoulder and neck soreness. We figured out that I was putting too much weight on my shoulders from being at too low of an angle. Colin flipped the bike stem to make me three degrees taller and a million times more comfortable. Shoulder and neck soreness vanished on the next long ride.

Bike fits are recommended for bike riders of all levels. A proper bike fit is important for more than just performance, it is key in injury prevention, and will make your riding more efficient. People will spend thousands of dollars upgrading their components, but without a proper fitting, the expensive pieces will not be used to their maximum efficiency. After my fit and adjustments, I was faster, more comfortable, and had less pain. If you have a bike you love already, a bike fit is $275  including bike adjustments, swapping out new components, and all your fit data in a neat Excel file. If you buy a bike from Studio Velo, the fit price is included. Either way, a custom bike fit is the road to the best ride.

Eat. Drink. Ride.

Live Velocurean!

Text: Sherry Heck

Images: Kevin Eisele

The Tour de Cure began and ended at the California Veteran’s Home next to Domaine Chandon in the idyllic town of Yountville. The route was mostly flat (by northern California standards) with only a few gentle rollers and offered 10, 25, 50, 80 and 100-mile options. As a result, we found ourselves cruising along and mingling in the company of families with children, beginner riders, cruisers, “Red Riders” (riders with diabetes), “weekend warriors” and quite a few elite athletes on the same journey through the vineyards. The loop took us up highway 29 past many of the internationally famous Napa wineries of Oakville, Rutherford and St. Helena, such as Mondavi, Greich Hills and Berringer, until it crossed over to Silverado Trail for our voyage back through endless vineyards and serene countryside estates. There were a few rest stops along the way nestled in to the fields of vines and oaks full of sandwiches, bananas, chips, trail mix, energy bars, sodas, water, sport drinks and more. There was even more food waiting back at the finish line under a massive tent and the shade of oak trees accompanied by some cold Lagunitas IPA, a wine tasting tent and a live band. As we found ourselves full of lighthearted conversation and ear-to-ear smiles, it was quite obvious that this day out on the road was meant to be a fun day… and it was!

Although this was not a difficult day in the saddle we achieved growth and enrichment by turning our pedals and cranking out the miles in the name of a great cause. The fellowship out on the road was exemplified in the mobile villages of the rest areas and finally at the finish. People bonded while out experiencing the beauty of Napa on two wheels creating friendships and memories that will last a lifetime. Living Velocurean is about embracing life and going along for the ride. It always feels great to just get out and ride but there was just something a bit sweeter knowing our efforts will benefit others. Find a Tour de Cure, sign up and ride!

Eat. Drink. Ride. Live Velocurean!

Written by - Joshua Seaman

Photos by – Kevin M. Eisele

Living Velocurean… It’s What We Do.

The Velocurean Lifestyle can be experienced and defined in so many ways whether it is by words or by action. On our last group ride it was defined by action. We experienced all the amazing ups and downs that living Velocurean could offer through amazing views, perfect weather, hard climbs, fast descents, encouraging words, laughter and conversation… and unfortunately the reality of suffering through actual blood, sweat and tears. Out on the road we are all family when we are on two wheels. Perfect strangers can be come our closes allies and at any moment our only help. Luckily for us we always stick together and sacrifice ourselves for each other and we were there when it counted most. I remember the sound as clearly as when it had just happened in that tight corner behind me…

The Riders –

Kevin Eisele

Sherry Heck

Joshua Seaman

Christopher Mast

Carolina Mast

Efrain Barragan

The Ride – “Alpine Dam and The Seven Sisters”

Christopher and Carolina drove from Oakland to meet Kevin and Sherry at their home in San Rafael for a 9a.m. roll out while Efrain left his home in Napa in the wee hours of the morning to meet and ride with me (Joshua) from San Francisco for a 7:30a.m. roll out. Even just that is a fine example of friendship and commitment to the Velocurean Lifestyle! We come from all around the Bay to “Eat. Drink. Ride.” with one another and we love every mile of it. Efrain and I hit a bit of a SNAFU when we got close to the Golden Gate Bridge and learned it was closed to cyclists due to a running race and forced us to take a shuttle to the other side. Even though we were only about a half hour behind we called and told the rest of the group to roll on and we’d catch up. Regardless, we still picked up the pace in an attempt to minimize the chase. We caught the rest of the group at the Fairfax Coffee Roasters but Efrain and I urged them to get going as we went in for a pair of double espresso shots.

After an injection of caffeine, the chase was on! Efrain definitely had the best of me and led the climb the whole way and pulled ahead a few times ultimately cresting the 5-mile climb solo and in proper form. (Great effort Efrain) The rest of the crew was taking a breather at the top and it was here that we officially rode on as a band of brothers/sister down into the valley below through fast turns carved into the amazing landscape and dense forest. We took a photo op at Alpine Dam and proceeded on through the 3-miles of purely aesthetic switchback heavy climb through redwoods to the top Bolinas-Fairfax road and Ridgecrest. The 7 sisters provided us with the usual leg zapping effect while we pushed each other and ourselves though the undulations and admired the amazing views of the Pacific Ocean as we emerged from patches of fog high above the coastline. Simply stated – Amazing…

After a quick stop at the Ranger Station we embarked upon the long descent back down in to Mill Valley. Kevin blasted ahead and soared down the mountain like he was chasing the yellow jersey. I followed closely behind but then sat up and decided to try and join the group behind instead. I carved through a nasty little tight corner and as I shot out of the curve below I heard the all too familiar sound of metal and carbon scrapping along pavement… I instinctively stopped with out hesitation and had a strange feeling in my chest that it was one of us… But not knowing how far behind they were I just waited and hoped. Efrain and Christopher pulled in beside me and I asked if the saw who crashed… They had no idea. I asked if they passed Sherry and Carolina. They passed Sherry but didn’t see Carolina. I felt sick, like throwing up, as I got back on my bike and blasted up the hill I blurted out that I thought it was Carolina who crashed. They followed. Sherry’s bike was thrown on the side of the road with its wheels still spinning. I looked up at the site from below through the trees and prayed that my thoughts of Carolina being thrown over the guardrail into the forest below were false! Thankfully as I rounded the corner I saw that she was standing with Sherry and ok, though pretty beat up. She was bleeding from scrapes on both legs and arms, her fingertips were bleeding and her whole body was shaking… We wondered if her hand was broken and considered calling an ambulance but just elected to have Kevin forge ahead and get the car. Carolina, in true bad-ass Carolina fashion, convinced us she was fine and got back on the bike and rode to the bottom in to Mill Valley.

We rolled into Super Duper Burger in Mill Valley. They gave her a bottle of rubbing alcohol and she cleaned herself up as best she could and luckily managed to get her wedding ring off her swollen finger. Normally Velocurean feeding frenzies are all fun and games but this one was a bit different. The food was tasty and well deserved by all but the circumstances were unique but it allow our friendship to shine though in the light of concern and caring support for our friend and follow Velocurean who was supposed to be on a plane to Chicago for work in 3 hours. (She actually did go on the flight after an ER visit and came back the next day. Pretty hard-core; she’s feeling the pain now though!) Efrain and I had to bail as we still had 20 miles ahead of us… It was a painful excursion but we eventually made it in one piece and immediately started talking about planning the next Velocurean ride.

Written by – Joshua Seaman

Photos by – Kevin Eisele

(Joshua took a few photos too so Kevin could be in some)

Ride Hard and Prosper, Live Velocurean!

Eat. Drink. Ride.

California wines are regarded as some of the best in the world, and as you ride your bike through this mesmerizing location you begin to understand that if California is known for happy cows then Napa must be known for its happy grapes. The temperate climate and wafting aroma of fermenting grapes makes for a memorable experience on and off the saddle. This ride is a free treat for people who want to be guided though some of best roads known to our sport.

This 35-mile ride offers a range of challenges that will suit most riders. We passed through the iconic vineyards of the Silverado Trail and the undiscovered beauty of Pope Valley and Lake Hennessy, but the main reason to ride here is Ink Grade, a scenic four-mile climb that is almost devoid of cars.

As we begin the climb, we feel like we are on a distant European road that delights us with glimpses of farm covered, rolling hills in between the variety of trees. The halfway point is not only written on the ground with white spray paint, but also marked by a long, rock wall on the right hand side of the road. Efrain told us Chinese railroad workers built this in the 1800’s. As is true with almost all climbs, it is the descent that makes the pain of climbing worth it. The plunge toward the Silverado Trail is pretty amazing. At some points I felt like I was speeding as fast as a motorcycle and other points I was peddling gently to coast through small towns and mountain wineries.

After a few hours on the bike, we were all ready to eat a hearty lunch. Aztec Market and Taqueria is conveniently next door to Velo Vino so we bought burritos and tacos to go. Velo Vino’s outdoor backyard had plenty of tables for us to choose from to enjoy our lunch. We sipped Clif’s Climber Cab pouch with the spicy pork burritos, and a bottle of Climber Sauv Blanc for the fish tacos. In between bites we chatted about the day’s ride and picked some dates for us all to do this fun experience again.

Written by – Kevin Eisele

I always knew from all my nutrition classes and my increasing obsession with what would become my career and passion that the rich fatty salmon (particularly the extra oily and rich omega 3-6 coho variety) was perfect nutritionally… I mean the Eskimos ate them… and they know a little something about cold. The extra rich, energy dense salmon full of protein and flavor was perfect for this recipe. Of course if you know me, I like things as natural and “raw” as possible so leaving the skin on was a no brainer. I keep the seasoning to a minimum: fresh ground pepper and the secret of smoked sea salt that resembles notes of one of my favorite Irish single malt whiskies Laphroig. The nutrient rich arugula has a naturally peppery taste that compliments the salmon as well. The arugula is tossed with fresh extra virgin olive oil (more healthy fats for the winter). This is key since a healthy dose of unsaturated fats really help kick up the metabolism and aid in muscle recovery especially when putting in long hours in the saddle. I prepare the wild rice with an extra twist…. three to be exact. A special trio of passion fruit vinegar, lime olive oil, and red hot chili pepper flake olive oil (by Olive Press).  The extra addition of unsweetened, dried mangoes and chopped walnuts is the final touch.

Any Randy Bramblett meal would not be complete without a nice alcoholic beverage to compliment it. After long hard training rides nothing says “recovery” like a premature buzz off one sip of a favorite beverage … in this case and most of my cases, it is a nice, strong, Belgium beer. Paired with this dish was a Duvel. With its heavy body, but still on the lighter side of the Belgium beer world, it compliments any seafood dish. After meals like this with rich nutrients and energy producing fats, you not only will be eating in style but you will drop those stubborn winter pounds just like you’ll drop your best buddy on your favorite climb. Eat, Drink, Ride and Enjoy!

Ingredients:

• -14 ounces fresh coho salmon (cut into 4  3.5 oz pieces)
• - smoked sea salt (or any variety sea salt)
• - crushed black pepper
• - fresh lemon wedges

• - 1 cup wild rice (yields 4 cups cooked)
• - 1/4 cup dried, unsweetened mango, diced
• - 1/4 cup crushed raw walnuts
• - 2 tbsp lime olive oil
• - 2 tbsp chili olive oil
• - 1/4 cup passion fruit vinegar

• -5 ounces organic baby arugula
• - dash sea salt and black pepper
• - drizzle of olive oil

Directions:

Unwrap salmon filets and rub on smoked sea salt and pepper with olive oil. Apply lemon wedges to each serving. Let sit.

Cook wild rice (note: wild rice expands much more than white or even brown rice) add dash of salt. Once cooked, add diced dried mangoes. Drain and add in passion fruit vinegar, and all olive oils and walnuts. Serve Hot.

Grill Salmon filets on high heat (brush grill with olive oil). Cook until bright red starts to turn slightly pink – DO NOT overcook.

Toss arugula in olive oil and salt/pepper. Make a bed on plate and place salmon filet on top.
Serve rice on the side.

Makes: 4 servings (for portion controlled plates)

Written by – Randy Bramblett

Photos by – Sherry Heck

(Recipe from – “In The Kitchen With Randy Bramblett” on Velocurean.com)

China Camp Sate Park
899 North San Pedro Road
San Rafael, California 94903

GPS Coordinates:
Latitude: 38.0144
Longitude: -122.46
Elevation: 26 feet


China Camp State Park is gently nestled in the southwest shore of San Pablo Bay about three miles from downtown San Rafael in majestic Marin County: mountain biking central. Escape to here from the cold layers of fog in San Francisco by driving a quick thirty minutes north over the Golden Gate Bridge to enjoy China Camp’s sunny beaches, well-maintained picnic areas, and top-notch hiking and mountain biking trails. Many of the trails are a perfect blend of short sections of sundrenched fields that run into beautiful canopies of trees traversing through wide open double tracks, technical single tracks, rock gardens, gullies and switchbacks. What more can a rider really ask for?

The park has gone through many cultural changes since Sir Francis Drake first encountered the Miwok Indians who peacefully inhabited the region. Over the next few centuries, different groups enjoyed the park. In the 1860s, Chinese immigrants found solace in this area, calling it Point San Pedro, after failing to find success in mining for gold. Many of these residents were from the city of Canton in the maritime province of Kwantung, China. Recognizing the fishing potential of this area, these success-driven people cast nets for shrimp and were rewarded for their perseverance with an abundance of sweet crustaceans. They elected to camp out here and follow their dreams of wealth in the land of golden opportunity. To this day, the area is known as China Camp. In fact, the old village is passionately maintained by Frank Quan, a descendant of one of the early settlers, who still runs a fishing business as well as the little café serving freshly caught shrimp.

Velocurean Lifestyle:

Ride – Shoreline Trail
Food – Grilled Marinated Flank Steak Tacos
Drink – New Belgium Brewing “Fat Tire”
Clif Family Winery Cabernet “Pouch”
Social – Four Friends Barbequing at “Rat Rock Cove”

Although it was a cold, foggy morning in San Francisco, we knew that we would be embraced by the warm California sun along the trails at China Camp. We packed up the bikes: a Specialized Stumpjumper for Sherry, a Specialized Epic for Kevin and a custom Independent Fabrication for myself , generously provided by Studio Velo Bicycle shop in Mill Valley for the day. Then we packed up the cooler with a marinated flank steak, handmade tortillas, ciabatta bread, bell peppers, red onion, green onion, corn on the cob, fresh salsa, avocado-cilantro spread, Fat Tire beers, Clif Family Winery Cabernet Sauvignon Pouch and other miscellaneous goodies. Our supplies prepared, we headed out to experience life, Velocurean style!

We parked at China Camp Point and absorbed the view of the tranquil backdrop of sailboats bobbing in the serene bay in front of us, the lush green field of Rat Rock Cove picnic area to the left, and historic China Camp Village to the right with its old huts, stores and boats dating back more than a century. In a world polluted by instant gratification full of fast food, drive-thrus, instant coffee, high-speed travel and Internet, it felt amazingly refreshing to escape the narcissistic society of the concrete jungle and slip in to the bliss and simplicity of the woods to slow down, breathe the fresh air and play!

Our good friend, Jhoric DeGuzman, joined us with his beautifully and meticulously handcrafted Sycip Hardtail. We zipped up our Velocurean jerseys, hopped on the bikes and followed Jhoric to Shoreline Trail, which was only about 100 yards up the road. We were immediately welcomed by tree-covered, rolling and meandering double track. Today was a cruising day. We were looking for a sweet stroll through the park to simply escape and enjoy life for a few hours. This trail proved to be just the medicine. In these early hours we were met by only a small number of other cyclists and hikers. We were all patient and courteous with each other and allowed one another to pass safely as we exchanged pleasantries. We were all grinning as we had this one thing in common: we were happy. As we traversed Shoreline Trail we would shoot in and out of the natural canopy of trees and through beautiful rays of light that would penetrate the covering like warm fingers of God. The path would periodically open up, revealing amazing vistas of San Pablo Bay. It was futile to resist smiling and laughing along the way. We could feel our bodies rejuvenating. This was just the fuel needed to recharge the batteries of life. Get on a mountain bike and feel like a kid again!

We had no idea how fast, how far or how long we had ridden, nor did we care, for living Velocurean is about enjoying life, each other, the bike, food and drink. It was now time for us to experience fellowship, to replenish our souls and refuel the body with conversation and barbecue. We blasted back to Rat Rock Cove kicking up dirt and rocks along the way with one thing in mind – steak, baby!

Back at the picnic area, we fired up the coals, popped a few bottles of Fat Tire and poured some chilled Clif Family Winery Cabernet Sauvignon. We reminisced about the ride with excitement, laughter and contentment. Jhoric shared a few select stories recounting amazing days on China Camp’s selection of expert level single track and rock gardens that few visitors know exist. He has invited us to come back and guide us through these secret gardens. I think this is the only way any one finds these trails; invitation only. I just hope we don’t need to be blindfolded!

We started conjuring up ideas for our next adventures like mad scientists, talking about plans for Mt. Tam, Pt. Reyes and the Golden Gate Park. We talked about friends, family, food and drink as we created new impressions while taking in the fresh air infused with the scents of marinated flank steak, bell peppers, red and green onions and corn on the cob as they were searing on the grill. A magical moment in life that was so simple and so pure.

We all sat at the picnic table and built our tacos and sandwiches oblivious to the pressures of the world outside the park. As we bit in to our creations, all conversations ceased and were replaced by moans and groans of gastronomic delight. This was the ultimate proof that when you play hard and eat well, your body and mind will be pleased and recharged. Today, memories were made, relationships grew stronger and the essence of life was experienced. So go on, get on a bike and enjoy this time we have on this amazing planet.

Eat. Drink. Ride. Live Velocurean!

Written By – Joshua Seaman
Photos By - Sherry Heck Photography

Special Thanks To:
Guest Rider – Jhoric DeGuzman
Bike Supplier – Studio Velo Mill Valley

Recipe:
(click here – Fat Tire Marinated Flank Steak Tacos)

Look In The Mirror
And Make A Choice
Ride Hard And Prosper…
Live Velocurean!

]]> http://www.velocurean.com/?feed=rss2&p=2627 0 http://www.velocurean.com/?p=2229 http://www.velocurean.com/?p=2229#comments Thu, 22 Mar 2012 23:15:57 +0000 Velocurean http://www.velocurean.com/?p=2229

One thing I preach to my clients often is the importance of fresh fruit and vegetables in ones diet not just for the obvious nutritional benefits, but in addition the role they can play in a balanced diet aimed at cutting unwanted body fat, excessive bloating, and of course those stubborn extra pounds. You might expect to find a salad like this in front of the menu at a Michelin star restaurant but that doesn’t mean you can’t easily create this dish at home for a fraction of the price in a matter of minutes. I always think it is so important to have a variety of ingredients in the diet as well as combining not so assuming ingredients together in a very interesting and tantalizing food creation; this one does not disappoint. I always say the more you can include salad (or just fresh veggies and fruit) in as many meals as possible during all times of the day you WILL lose weight, have more energy, and have better satiety throughout the day. Remember fruits and veggies pack a lot of nutritional value for little calorie cost and the high water content will aid in keeping you from overeating.

Probably more importantly than all of that is that this salad tastes amazing with the sweetness from the oranges and peppery character of arugula along with that bite from the horseradish (my favorite and not just for prime rib anymore) set off a dance party in your mouth. Remember that spicy foods also help aid in boosting metabolism and immune system as well as serve as a mild appetite suppressant. A light salad like this is best prepared in the warmer months and can really add a nutritional boost to your diet. Be adventurous … give the Caesar salad a break and give up those cream based dressings for once, close your eyes and pretend you’re sitting on the porch at a fancy winery in Napa and give it a try! A dish like this IS the Northern California lifestyle.

Eat, Drink, and Ride!

(Intro by – Randy Bramblett)

(Serves 4)

• ½ lb.            Wild Arugula
• 1 ea.            Horseradish Root – Grated
• 1 ea.            Midnight Moon Aged Goat Cheese from Cypress Grove

DRESSING:

• 2 ea.           Blood Orange (zested/segmented/juices reserved)
• 2 T.             Champagne Vinegar
• 1 tsp.          Agave Nectar
• ½ tsp.         Balsamic Aged Vinegar (or Saba Agrodolce)
• 4 T.             Extra Virgin Olive Oil

Combine vinegars, agave and reserved blood orange juice in a small bowl. Season with a pinch of sea salt and fresh ground black pepper. Whisk in oil. Fine chop the zest and whisk in.

Set aside to allow flavors to blend

FOR ASSEMBLY:

1. Toss arugula and fennel with the vinaigrette.
2. Plate by placing the mixture lightly in the center of the plate.
3. Sprinkle with grated horseradish.
4. Place a few segments around the plate.
5. Use a peeler to make shavings of aged goats cheese over salad.
6. Garnish with a drizzle of more vinegar and Extra Virgin Olive Oil

Recipe by - Chef Chris Dressick

Photo by - Sherry Heck

(This recipe is from our “Chef Spotlight With Chris Dressick” article.)

]]> http://www.velocurean.com/?feed=rss2&p=2229 2