Chris King's Sonoma Gourmet Century: A Rolling Feast on Two Wheels
For Epicurean Cyclists : the Chris King Gourmet Century Returns to Sonoma in October
The Epic 2,200-Mile Tour De France Is Also A Test Of Epic Eating
VeloBrews Cafe and Cycling Community Center Now Open in Bayview
Cruising for Caffeine: 4th Annual Coffee Ride
Cyclists Plan to Use Pedal Power to Help San Francisco and Marin Food Banks
Curbside Creamery: A New Ice Cream Venture Rolls Into Oakland
Cycling Chow: Fast Fuel For The Road
The 3rd Annual Tour de Biere: An East Bay Bicycle Brewery Tour
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Alberto Contador eats a banana in as he rides in the pack during the sixth stage of the Tour de France on July 10, 2014. The cyclists aim to eat up to 350 calories an hour as they ride, and up to 9,000 calories a day.","publishDate":1406132886,"status":"inherit","parent":85146,"modified":1406132886,"caption":"Spain's Alberto Contador eats a banana in as he rides in the pack during the sixth stage of the Tour de France on July 10, 2014. The cyclists aim to eat up to 350 calories an hour as they ride, and up to 9,000 calories a day. Photo: Laurent Cipriani/AP","credit":null,"description":"Spain's Alberto Contador eats a banana in as he rides in the pack during the sixth stage of the Tour de France on July 10, 2014. 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At the 2014 \u003ca href=\"http://chrisking.com/company/events_gc_mmddyy\" target=\"_blank\">Chris King Gourmet Century\u003c/a>, the Portland-based cycling company's chefs Chris DiMinno and Robert McSpadden oversaw a $175 multi-course culinary event spread out over \u003ca href=\"http://ridewithgps.com/routes/6214974\" target=\"_blank\">62 miles\u003c/a> in Sonoma County. (Learn more about the history of the event in my \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/08/05/for-epicurean-cyclists-the-chris-king-gourmet-century-returns-to-sonoma-in-october/\" target=\"_blank\">previous post\u003c/a>.)\u003c/p>\n\u003cfigure id=\"attachment_88921\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/CKgourmet11.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/CKgourmet11.jpg\" alt=\"Alexander Valley Hall\" width=\"1000\" height=\"561\" class=\"size-full wp-image-88921\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Alexander Valley Hall\u003c/figcaption>\u003c/figure>\n\u003cp>[gallery link=\"file\" ids=\"88911,88913,88914,88915,88916,88917,88918,88919,88920\"]\u003c/p>\n\u003cp>Tucking into a big breakfast of bagels (with smoked trout, capers, red onions and cream cheese for toppings), housemade chorizo, potato, scrambled egg, Chris King salsa and cheese burritos, granola with yogurt and fresh fruit, oatmeal and even congee with smoked pork and pickled mustard greens, riders were fueled up and well-caffeinated for their ride (courtesy of Sebastopol's \u003ca href=\"http://www.taylormaidfarms.com/\" target=\"_blank\">Taylor Maid Farms\u003c/a> and the espresso bar) at the Alexander Valley Hall in Geyserville. \u003c/p>\n\u003cp>[gallery link=\"file\" ids=\"88928,88926,89002\"]\u003c/p>\n\u003cfigure id=\"attachment_88930\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/CKgourmet21.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/CKgourmet21.jpg\" alt=\"Breakfast Plate\" width=\"1000\" height=\"561\" class=\"size-full wp-image-88930\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Breakfast Plate With Bagel (Smoked Trout, Capers, Red Onion and Cream Cheese), Housemade Chorizo, Potato, Scrambled Egg, Chris King Salsa and Cheese Burritos, Fresh Fruit\u003c/figcaption>\u003c/figure>\n\u003cp>With the weather a perfect temperature of 74 degrees, the gently rolling wine country route led to the \u003ca href=\"http://www.raymondburrvineyards.com/\" target=\"_blank\">Raymond Burr Vineyards\u003c/a> 19 miles later. Savory squash \"Pop-Tarts\" were delightful twist on the popular breakfast pastry as a mid-morning snack.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>[gallery link=\"file\" ids=\"88931,88934,88935,88936,88937,88938,88939,88940,88941,88942,88944,88945\"]\u003c/p>\n\u003cfigure id=\"attachment_88943\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/CKgourmet34.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/CKgourmet34.jpg\" alt='Savory Squash \"Pop-Tarts\"' width=\"1000\" height=\"561\" class=\"size-full wp-image-88943\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Savory Squash \"Pop-Tarts\"\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_88946\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/CKgourmet37.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/CKgourmet37.jpg\" alt=\"Raymond Burr Vineyards\" width=\"1000\" height=\"561\" class=\"size-full wp-image-88946\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Raymond Burr Vineyards\u003c/figcaption>\u003c/figure>\n\u003cp>After pedaling for 35 miles, it was already time for lunch at the \u003ca href=\"https://arnotroberts.com/vineyards\" target=\"_blank\">Arnaut Roberts Winery\u003c/a>. Chef Matt Accarino of the illustrious \u003ca href=\"http://www.spqrsf.com/\" target=\"_blank\">SPQR\u003c/a> restaurant and his staff had prepared a bountiful, rustic spread that was bursting forth from the buffet table: grilled chicken with sunchokes, salsa verde and Meyer lemon; jasmine rice with gold raisins and wild fennel vinaigrette; a vegetarian autumn squash curry; coco beans with tomato conserva, crispy kale and herbs; farro with roasted beets and persimmons; quinoa and goat cheese; lentils with Brussels sprouts, za'atar, feta cheese and mulled red wine dressing; fregola and chickpeas, arugula, apples, sunflower and pepitas; chocolate cookies and more Taylor Maid coffee for dessert. Cyclists lounged on the vineyard's picturesque property to stretch their legs and enjoy their delicious picnic meal in the shade. \u003c/p>\n\u003cp>[gallery ids=\"88948,88960,88958,88954,88953,88952,88951,88950,88949,88956,88961,88963\"]\u003c/p>\n\u003cfigure id=\"attachment_88955\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/CKgourmet46.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/CKgourmet46.jpg\" alt=\"Chef Matthew Accarino of SPQR\" width=\"1000\" height=\"561\" class=\"size-full wp-image-88955\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef Matthew Accarino of SPQR\u003c/figcaption>\u003c/figure>\n\u003cp>In case riders were still hungry after that generous lunch, respite was just 12 miles away. Michael Gyetvan of Napa's \u003ca href=\"http://www.azzurropizzeria.com/\" target=\"_blank\">Pizzeria Azzuro\u003c/a> served up sausage, Margherita and potato, red onion and bacon pizzas at \u003ca href=\"http://parks.sonomacounty.ca.gov/Get_Outdoors/Parks/Shiloh_Ranch_Regional_Park.aspx\" target=\"_blank\">Shiloh Ranch Regional Park\u003c/a>. And each rest stop was also well-stocked with water, beverages, energy bars and other cycling supplements given away as treats. \u003c/p>\n\u003cp>[gallery link=\"file\" ids=\"88965,88967,88970,88971,88968,88972\"]\u003c/p>\n\u003cfigure id=\"attachment_88973\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/CKgourmet64.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/CKgourmet64.jpg\" alt=\"Pizzeria Azzuro\" width=\"1000\" height=\"561\" class=\"size-full wp-image-88973\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pizzeria Azzuro\u003c/figcaption>\u003c/figure>\n\u003cp>By 4 o'clock, it was already time for dinner as cyclists rolled back into Geyserville. Preceded by a cocktail hour, the wine was provided by local wineries Arnot Roberts, \u003ca href=\"http://www.bouchaine.com/\" target=\"_blank\">Bouchaine\u003c/a> and Innisfree and beer from \u003ca href=\"http://www.sierranevada.com/\" target=\"_blank\">Sierra Nevada Brewing Company\u003c/a>. A generous assortment of passed appetizers helped whet the cyclists' appetite with Five Dot Ranch bite-sized meatballs with sofrito and micro-basil on crostini, Boccalone salumi cones and local farmers' cheese with port wine-braised figs. \u003c/p>\n\u003cp>[gallery link=\"file\" ids=\"88978,88979,88985,88981,88983,88984,88986,88989,88988\"]\u003c/p>\n\u003cfigure id=\"attachment_88982\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/CKgourmet73.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/CKgourmet73.jpg\" alt=\"Boccalone Meat Cones\" width=\"1000\" height=\"561\" class=\"size-full wp-image-88982\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Boccalone Meat Cones\u003c/figcaption>\u003c/figure>\n\u003cp>The first seating commenced in the early afternoon (the second wave of diners would sup at 6:30pm.) with live music and Ari Weiswasser of \u003ca href=\"http://glenellenstar.com/\" target=\"_blank\">Glen Ellen Star\u003c/a>'s mixed chicory salad garnished with persimmon, harissa-spiced walnuts and blue cheese dressing. \u003c/p>\n\u003cfigure id=\"attachment_88991\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/CKgourmet82.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/CKgourmet82.jpg\" alt=\"Chefs Ari Weiswasser and Chris Cosentino\" width=\"1000\" height=\"561\" class=\"size-full wp-image-88991\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chefs Ari Weiswasser and Chris Cosentino\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_88992\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/CKgourmet83.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/CKgourmet83.jpg\" alt=\"mixed chicoryMixed Chicory Salad Garnished with persimmon, Harissa-Spiced Walnuts and Blue Cheese Dressing salad garnished with persimmon, harissa-spiced walnuts and blue cheese dressing\" width=\"1000\" height=\"561\" class=\"size-full wp-image-88992\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mixed Chicory Salad Garnished with persimmon, Harissa-Spiced Walnuts and Blue Cheese Dressing\u003c/figcaption>\u003c/figure>\n\u003cp>The decadent second course of chicken liver bruschetta, shaved Brussels sprouts and pomegranate seeds with giblet vinaigrette was overseen by acclaimed chef \u003ca href=\"http://offalgood.com/\" target=\"_blank\">Chris Cosentino\u003c/a> of \u003ca href=\"http://www.boccalone.com/\" target=\"_blank\">Boccalone\u003c/a> and \u003ca href=\"http://www.porcellinosf.com/\" target=\"_blank\">Porcellino\u003c/a>. \u003c/p>\n\u003cfigure id=\"attachment_88993\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/CKgourmet84.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/CKgourmet84.jpg\" alt=\"Chef Chris Cosentino\" width=\"1000\" height=\"561\" class=\"size-full wp-image-88993\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef Chris Cosentino\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_88996\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/CKgourmet87.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/CKgourmet87.jpg\" alt=\"Chef Chris Cosentino\" width=\"1000\" height=\"561\" class=\"size-full wp-image-88996\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef Chris Cosentino\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_88997\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/CKgourmet88.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/CKgourmet88.jpg\" alt=\"Chicken Liver Bruschetta, Shaved Brussels Sprouts and Pomegranate Seeds with Giblet Vinaigrette\" width=\"1000\" height=\"561\" class=\"size-full wp-image-88997\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chicken Liver Bruschetta, Shaved Brussels Sprouts and Pomegranate Seeds with Giblet Vinaigrette\u003c/figcaption>\u003c/figure>\n\u003cp>And the main entree, a delectable glazed beef short rib \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Pot-au-feu\" target=\"_blank\">pot-au-feu\u003c/a>\u003c/em> with \u003ca href=\"http://www.roundpond.com/\" target=\"_blank\">Round Pond Vineyard\u003c/a> vegetables and puff pastry \"croutons\" was masterfully prepared by chef Michael Hanaghan of \u003ca href=\"http://www.fivedotranch.com/\" target=\"_blank\">Five Dot Ranch\u003c/a>. \u003c/p>\n\u003cfigure id=\"attachment_88998\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/CKgourmet89.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/CKgourmet89.jpg\" alt=\"Glazed Beef Short Rib Pot-Au-Feu with Round Pond Vineyard Vegetables and Puff Pastry “Croutons”\" width=\"1000\" height=\"561\" class=\"size-full wp-image-88998\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef Robert McSpadden and Staff Prep the Glazed Beef Short Rib Pot-Au-Feu with Round Pond Vineyard Vegetables and Puff Pastry “Croutons”\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_88999\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/CKgourmet90.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/CKgourmet90.jpg\" alt=\"Glazed Beef Short Rib Pot-Au-Feu with Round Pond Vineyard Vegetables and Puff Pastry “Croutons”\" width=\"1000\" height=\"561\" class=\"size-full wp-image-88999\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Glazed Beef Short Rib Pot-Au-Feu with Round Pond Vineyard Vegetables and Puff Pastry “Croutons”\u003c/figcaption>\u003c/figure>\n\u003cp>To cap off the sumptuous dinner was a lovely selection of housemade ice cream -- chocolate, vanilla maple, Nutella and peanut served with Florentine cookies -- also from Glen Ellen Star. \u003c/p>\n\u003cfigure id=\"attachment_89001\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/CKgourmet92.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/CKgourmet92.jpg\" alt=\"Glen Ellen Star Ice Cream\" width=\"1000\" height=\"561\" class=\"size-full wp-image-89001\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Glen Ellen Star Ice Cream\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_89000\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/CKgourmet91.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/CKgourmet91.jpg\" alt=\"Glen Ellen Star Ice Cream\" width=\"1000\" height=\"561\" class=\"size-full wp-image-89000\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Glen Ellen Star Ice Cream\u003c/figcaption>\u003c/figure>\n\u003cp>With a well-marked course, a fantastic set of volunteers who attended to riders off and on the route (such as advising to proceed with caution in traffic-heavy sections using flags) and an exemplary culinary experience -- the Chris King Sonoma Gourmet Century is a wonderful way to spend the day if you're fond of combining your passion for cycling with a delicious, four-star dining event. Follow them on \u003ca href=\"https://www.facebook.com/pages/Chris-King-Precision-Components/122598731091127\" target=\"_blank\">Facebook \u003c/a>or \u003ca href=\"https://twitter.com/ChrisKingBuzz\" target=\"_blank\">Twitter\u003c/a> to stay informed about next year's events.\u003c/p>\n\u003cfigure id=\"attachment_88994\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/CKgourmet85.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/CKgourmet85.jpg\" alt=\"Chef Chris DiMinno and Staff\" width=\"1000\" height=\"561\" class=\"size-full wp-image-88994\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef Chris DiMinno and Staff\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_88995\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/CKgourmet86.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/CKgourmet86.jpg\" alt=\"Chris King Gourmet Century Diners\" width=\"1000\" height=\"561\" class=\"size-full wp-image-88995\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chris King Gourmet Century Diners\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>All images by Jenny Oh\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"400 cyclists gathered in Geyserville this past Saturday for a rollicking, rolling Northern Italian-themed feast catered by a stellar group of notable Bay Area chefs. ","status":"publish","parent":0,"modified":1413823221,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":true,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":21,"wordCount":897},"headData":{"title":"Chris King's Sonoma Gourmet Century: A Rolling Feast on Two Wheels | KQED","description":"400 cyclists gathered in Geyserville this past Saturday for a rollicking, rolling Northern Italian-themed feast catered by a stellar group of notable Bay Area chefs. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"88855 http://blogs.kqed.org/bayareabites/?p=88855","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/10/20/chris-kings-sonoma-gourmet-century-a-rolling-feast-on-two-wheels/","disqusTitle":"Chris King's Sonoma Gourmet Century: A Rolling Feast on Two Wheels","path":"/bayareabites/88855/chris-kings-sonoma-gourmet-century-a-rolling-feast-on-two-wheels","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/CKgourmet50.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/CKgourmet50.jpg\" alt=\"Hungry Cyclists\" width=\"1000\" height=\"561\" class=\"aligncenter size-full wp-image-88959\">\u003c/a>\u003c/p>\n\u003cp>400 cyclists gathered in Geyserville this past Saturday for a rollicking, rolling Northern Italian-themed feast catered by a stellar group of notable Bay Area chefs. At the 2014 \u003ca href=\"http://chrisking.com/company/events_gc_mmddyy\" target=\"_blank\">Chris King Gourmet Century\u003c/a>, the Portland-based cycling company's chefs Chris DiMinno and Robert McSpadden oversaw a $175 multi-course culinary event spread out over \u003ca href=\"http://ridewithgps.com/routes/6214974\" target=\"_blank\">62 miles\u003c/a> in Sonoma County. (Learn more about the history of the event in my \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/08/05/for-epicurean-cyclists-the-chris-king-gourmet-century-returns-to-sonoma-in-october/\" target=\"_blank\">previous post\u003c/a>.)\u003c/p>\n\u003cfigure id=\"attachment_88921\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/CKgourmet11.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/CKgourmet11.jpg\" alt=\"Alexander Valley Hall\" width=\"1000\" height=\"561\" class=\"size-full wp-image-88921\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Alexander Valley Hall\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"link":"file","ids":"88911,88913,88914,88915,88916,88917,88918,88919,88920","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Tucking into a big breakfast of bagels (with smoked trout, capers, red onions and cream cheese for toppings), housemade chorizo, potato, scrambled egg, Chris King salsa and cheese burritos, granola with yogurt and fresh fruit, oatmeal and even congee with smoked pork and pickled mustard greens, riders were fueled up and well-caffeinated for their ride (courtesy of Sebastopol's \u003ca href=\"http://www.taylormaidfarms.com/\" target=\"_blank\">Taylor Maid Farms\u003c/a> and the espresso bar) at the Alexander Valley Hall in Geyserville. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"link":"file","ids":"88928,88926,89002","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cfigure id=\"attachment_88930\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/CKgourmet21.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/CKgourmet21.jpg\" alt=\"Breakfast Plate\" width=\"1000\" height=\"561\" class=\"size-full wp-image-88930\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Breakfast Plate With Bagel (Smoked Trout, Capers, Red Onion and Cream Cheese), Housemade Chorizo, Potato, Scrambled Egg, Chris King Salsa and Cheese Burritos, Fresh Fruit\u003c/figcaption>\u003c/figure>\n\u003cp>With the weather a perfect temperature of 74 degrees, the gently rolling wine country route led to the \u003ca href=\"http://www.raymondburrvineyards.com/\" target=\"_blank\">Raymond Burr Vineyards\u003c/a> 19 miles later. Savory squash \"Pop-Tarts\" were delightful twist on the popular breakfast pastry as a mid-morning snack.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"link":"file","ids":"88931,88934,88935,88936,88937,88938,88939,88940,88941,88942,88944,88945","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cfigure id=\"attachment_88943\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/CKgourmet34.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/CKgourmet34.jpg\" alt='Savory Squash \"Pop-Tarts\"' width=\"1000\" height=\"561\" class=\"size-full wp-image-88943\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Savory Squash \"Pop-Tarts\"\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_88946\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/CKgourmet37.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/CKgourmet37.jpg\" alt=\"Raymond Burr Vineyards\" width=\"1000\" height=\"561\" class=\"size-full wp-image-88946\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Raymond Burr Vineyards\u003c/figcaption>\u003c/figure>\n\u003cp>After pedaling for 35 miles, it was already time for lunch at the \u003ca href=\"https://arnotroberts.com/vineyards\" target=\"_blank\">Arnaut Roberts Winery\u003c/a>. Chef Matt Accarino of the illustrious \u003ca href=\"http://www.spqrsf.com/\" target=\"_blank\">SPQR\u003c/a> restaurant and his staff had prepared a bountiful, rustic spread that was bursting forth from the buffet table: grilled chicken with sunchokes, salsa verde and Meyer lemon; jasmine rice with gold raisins and wild fennel vinaigrette; a vegetarian autumn squash curry; coco beans with tomato conserva, crispy kale and herbs; farro with roasted beets and persimmons; quinoa and goat cheese; lentils with Brussels sprouts, za'atar, feta cheese and mulled red wine dressing; fregola and chickpeas, arugula, apples, sunflower and pepitas; chocolate cookies and more Taylor Maid coffee for dessert. Cyclists lounged on the vineyard's picturesque property to stretch their legs and enjoy their delicious picnic meal in the shade. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"ids":"88948,88960,88958,88954,88953,88952,88951,88950,88949,88956,88961,88963","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cfigure id=\"attachment_88955\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/CKgourmet46.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/CKgourmet46.jpg\" alt=\"Chef Matthew Accarino of SPQR\" width=\"1000\" height=\"561\" class=\"size-full wp-image-88955\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef Matthew Accarino of SPQR\u003c/figcaption>\u003c/figure>\n\u003cp>In case riders were still hungry after that generous lunch, respite was just 12 miles away. Michael Gyetvan of Napa's \u003ca href=\"http://www.azzurropizzeria.com/\" target=\"_blank\">Pizzeria Azzuro\u003c/a> served up sausage, Margherita and potato, red onion and bacon pizzas at \u003ca href=\"http://parks.sonomacounty.ca.gov/Get_Outdoors/Parks/Shiloh_Ranch_Regional_Park.aspx\" target=\"_blank\">Shiloh Ranch Regional Park\u003c/a>. And each rest stop was also well-stocked with water, beverages, energy bars and other cycling supplements given away as treats. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"link":"file","ids":"88965,88967,88970,88971,88968,88972","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cfigure id=\"attachment_88973\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/CKgourmet64.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/CKgourmet64.jpg\" alt=\"Pizzeria Azzuro\" width=\"1000\" height=\"561\" class=\"size-full wp-image-88973\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pizzeria Azzuro\u003c/figcaption>\u003c/figure>\n\u003cp>By 4 o'clock, it was already time for dinner as cyclists rolled back into Geyserville. Preceded by a cocktail hour, the wine was provided by local wineries Arnot Roberts, \u003ca href=\"http://www.bouchaine.com/\" target=\"_blank\">Bouchaine\u003c/a> and Innisfree and beer from \u003ca href=\"http://www.sierranevada.com/\" target=\"_blank\">Sierra Nevada Brewing Company\u003c/a>. A generous assortment of passed appetizers helped whet the cyclists' appetite with Five Dot Ranch bite-sized meatballs with sofrito and micro-basil on crostini, Boccalone salumi cones and local farmers' cheese with port wine-braised figs. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"link":"file","ids":"88978,88979,88985,88981,88983,88984,88986,88989,88988","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cfigure id=\"attachment_88982\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/CKgourmet73.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/CKgourmet73.jpg\" alt=\"Boccalone Meat Cones\" width=\"1000\" height=\"561\" class=\"size-full wp-image-88982\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Boccalone Meat Cones\u003c/figcaption>\u003c/figure>\n\u003cp>The first seating commenced in the early afternoon (the second wave of diners would sup at 6:30pm.) with live music and Ari Weiswasser of \u003ca href=\"http://glenellenstar.com/\" target=\"_blank\">Glen Ellen Star\u003c/a>'s mixed chicory salad garnished with persimmon, harissa-spiced walnuts and blue cheese dressing. \u003c/p>\n\u003cfigure id=\"attachment_88991\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/CKgourmet82.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/CKgourmet82.jpg\" alt=\"Chefs Ari Weiswasser and Chris Cosentino\" width=\"1000\" height=\"561\" class=\"size-full wp-image-88991\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chefs Ari Weiswasser and Chris Cosentino\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_88992\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/CKgourmet83.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/CKgourmet83.jpg\" alt=\"mixed chicoryMixed Chicory Salad Garnished with persimmon, Harissa-Spiced Walnuts and Blue Cheese Dressing salad garnished with persimmon, harissa-spiced walnuts and blue cheese dressing\" width=\"1000\" height=\"561\" class=\"size-full wp-image-88992\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mixed Chicory Salad Garnished with persimmon, Harissa-Spiced Walnuts and Blue Cheese Dressing\u003c/figcaption>\u003c/figure>\n\u003cp>The decadent second course of chicken liver bruschetta, shaved Brussels sprouts and pomegranate seeds with giblet vinaigrette was overseen by acclaimed chef \u003ca href=\"http://offalgood.com/\" target=\"_blank\">Chris Cosentino\u003c/a> of \u003ca href=\"http://www.boccalone.com/\" target=\"_blank\">Boccalone\u003c/a> and \u003ca href=\"http://www.porcellinosf.com/\" target=\"_blank\">Porcellino\u003c/a>. \u003c/p>\n\u003cfigure id=\"attachment_88993\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/CKgourmet84.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/CKgourmet84.jpg\" alt=\"Chef Chris Cosentino\" width=\"1000\" height=\"561\" class=\"size-full wp-image-88993\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef Chris Cosentino\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_88996\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/CKgourmet87.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/CKgourmet87.jpg\" alt=\"Chef Chris Cosentino\" width=\"1000\" height=\"561\" class=\"size-full wp-image-88996\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef Chris Cosentino\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_88997\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/CKgourmet88.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/CKgourmet88.jpg\" alt=\"Chicken Liver Bruschetta, Shaved Brussels Sprouts and Pomegranate Seeds with Giblet Vinaigrette\" width=\"1000\" height=\"561\" class=\"size-full wp-image-88997\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chicken Liver Bruschetta, Shaved Brussels Sprouts and Pomegranate Seeds with Giblet Vinaigrette\u003c/figcaption>\u003c/figure>\n\u003cp>And the main entree, a delectable glazed beef short rib \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Pot-au-feu\" target=\"_blank\">pot-au-feu\u003c/a>\u003c/em> with \u003ca href=\"http://www.roundpond.com/\" target=\"_blank\">Round Pond Vineyard\u003c/a> vegetables and puff pastry \"croutons\" was masterfully prepared by chef Michael Hanaghan of \u003ca href=\"http://www.fivedotranch.com/\" target=\"_blank\">Five Dot Ranch\u003c/a>. \u003c/p>\n\u003cfigure id=\"attachment_88998\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/CKgourmet89.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/CKgourmet89.jpg\" alt=\"Glazed Beef Short Rib Pot-Au-Feu with Round Pond Vineyard Vegetables and Puff Pastry “Croutons”\" width=\"1000\" height=\"561\" class=\"size-full wp-image-88998\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef Robert McSpadden and Staff Prep the Glazed Beef Short Rib Pot-Au-Feu with Round Pond Vineyard Vegetables and Puff Pastry “Croutons”\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_88999\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/CKgourmet90.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/CKgourmet90.jpg\" alt=\"Glazed Beef Short Rib Pot-Au-Feu with Round Pond Vineyard Vegetables and Puff Pastry “Croutons”\" width=\"1000\" height=\"561\" class=\"size-full wp-image-88999\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Glazed Beef Short Rib Pot-Au-Feu with Round Pond Vineyard Vegetables and Puff Pastry “Croutons”\u003c/figcaption>\u003c/figure>\n\u003cp>To cap off the sumptuous dinner was a lovely selection of housemade ice cream -- chocolate, vanilla maple, Nutella and peanut served with Florentine cookies -- also from Glen Ellen Star. \u003c/p>\n\u003cfigure id=\"attachment_89001\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/CKgourmet92.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/CKgourmet92.jpg\" alt=\"Glen Ellen Star Ice Cream\" width=\"1000\" height=\"561\" class=\"size-full wp-image-89001\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Glen Ellen Star Ice Cream\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_89000\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/CKgourmet91.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/CKgourmet91.jpg\" alt=\"Glen Ellen Star Ice Cream\" width=\"1000\" height=\"561\" class=\"size-full wp-image-89000\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Glen Ellen Star Ice Cream\u003c/figcaption>\u003c/figure>\n\u003cp>With a well-marked course, a fantastic set of volunteers who attended to riders off and on the route (such as advising to proceed with caution in traffic-heavy sections using flags) and an exemplary culinary experience -- the Chris King Sonoma Gourmet Century is a wonderful way to spend the day if you're fond of combining your passion for cycling with a delicious, four-star dining event. Follow them on \u003ca href=\"https://www.facebook.com/pages/Chris-King-Precision-Components/122598731091127\" target=\"_blank\">Facebook \u003c/a>or \u003ca href=\"https://twitter.com/ChrisKingBuzz\" target=\"_blank\">Twitter\u003c/a> to stay informed about next year's events.\u003c/p>\n\u003cfigure id=\"attachment_88994\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/CKgourmet85.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/CKgourmet85.jpg\" alt=\"Chef Chris DiMinno and Staff\" width=\"1000\" height=\"561\" class=\"size-full wp-image-88994\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef Chris DiMinno and Staff\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_88995\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/CKgourmet86.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/CKgourmet86.jpg\" alt=\"Chris King Gourmet Century Diners\" width=\"1000\" height=\"561\" class=\"size-full wp-image-88995\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chris King Gourmet Century Diners\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>All images by Jenny Oh\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/88855/chris-kings-sonoma-gourmet-century-a-rolling-feast-on-two-wheels","authors":["2100"],"categories":["bayareabites_752"],"tags":["bayareabites_13524","bayareabites_2221","bayareabites_2982","bayareabites_13521","bayareabites_9687","bayareabites_744","bayareabites_13527","bayareabites_13522","bayareabites_13894","bayareabites_13525","bayareabites_13893","bayareabites_13528","bayareabites_356","bayareabites_445"],"featImg":"bayareabites_89015","label":"bayareabites"},"bayareabites_84366":{"type":"posts","id":"bayareabites_84366","meta":{"index":"posts_1591205157","site":"bayareabites","id":"84366","score":null,"sort":[1407261056000]},"guestAuthors":[],"slug":"for-epicurean-cyclists-the-chris-king-gourmet-century-returns-to-sonoma-in-october","title":"For Epicurean Cyclists : the Chris King Gourmet Century Returns to Sonoma in October","publishDate":1407261056,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_85550\" class=\"wp-caption alignnone\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/dinner.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/dinner-1024x682.jpg\" alt=\"Grilled octopus, little gem romaine lettuce, potatoes, leeks and salsa verde salad at the 2014 Chris King Portland Gourmet Century. Photo: Dylan Vanweelden\" width=\"1024\" height=\"682\" class=\"size-large wp-image-85550\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grilled octopus, little gem romaine lettuce, potatoes, leeks and salsa verde salad at the 2014 Chris King Portland Gourmet Century. Photo: Dylan Vanweelden\u003c/figcaption>\u003c/figure>\n\u003cp>As an avid cyclist, I can personally vouch for our community's passion for good food (and cycling helps me burn away all those calories I accrue from my \u003ca href=\"http://ww2.kqed.org/bayareabites/category/restaurants-and-bars/5-bites-restaurant-roundups/\" target=\"_blank\">5 Bites\u003c/a> round ups.) There's lots of events that cater to foodie cyclists -- such as the \u003ca href=\"http://www.seb.org/event/2092071-2014-tour-d-organics\" target=\"_blank\">Tour d'Organics\u003c/a> or the \u003ca href=\"http://srcc.memberlodge.com/WCC\" target=\"_blank\">Wine Country Century\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_85558\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/14590605940_5f0d7c0307_o.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/14590605940_5f0d7c0307_o-190x190.jpg\" alt=\"Chris King Precision Components\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-85558\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Guests at Chris King Precision Components in Portland, OR. Photo: Dylan Vanweelden\u003c/figcaption>\u003c/figure>\n\u003cp>Chris King, of his eponymous Portland-based company \u003ca href=\"http://chrisking.com/\" target=\"_blank\">Chris King Precision Components\u003c/a>, has had a \u003ca href=\"http://www.oregonlive.com/mix/index.ssf/food-trends/chris-king-bike-components-maker-and-food-guru.html\" target=\"_blank\">long history of sharing his love for food\u003c/a> at cycling events. It's even inspired him to organize his own popular \"\u003ca href=\"http://chrisking.com/company/events_gc_mmddyy\" target=\"_blank\">Gourmet Century\u003c/a>\" series.\u003c/p>\n\u003cp>[He's] been the primary sponsor and a volunteer of the \"Gourmet Century\" since 1990,\" said Chef Chris DiMinno via email, formerly of \u003ca href=\"http://www.clydecommon.com/\" target=\"_blank\">Clyde Common\u003c/a> and now the company's chef and event coordinator.\u003c/p>\n\u003cp>In 1998, Chris made a deal to purchase the company taking control of the event in 1999, and we have been running it ever since. What makes these events unique is the amount of attention that is paid to the insuring a high-quality food experience. For many cycling events, food is an afterthought. The \"Gourmet Centuries\" put an emphasis on creating a beautiful food-and-beverage experience.\"\u003c/p>\n\u003cp>King founded his high-end bicycle parts company in Santa Barbara, but relocated to Oregon in 2003. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"[That] was the last year the \"Gourmet Century\" took place in Sonoma. 11 years later, we wanted to bring it back home.\"\u003c/p>\n\u003cfigure id=\"attachment_85549\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/cyclists.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/cyclists-1024x682.jpg\" alt=\"Cyclists on the Road at the 2014 Chris King Portland Gourmet Century\" width=\"1024\" height=\"682\" class=\"size-large wp-image-85549\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cyclists on the Road at the 2014 Chris King Portland Gourmet Century. Photo: Dylan Vanweelden\u003c/figcaption>\u003c/figure>\n\u003cp>This fall, DiMinno and his team will be coming to Healdsburg and draw upon his extensive culinary skills to oversee the Bay Area event. \"I’ve been cooking for about half my life. I started in restaurants when I was 15, eventually going to the \u003ca href=\"http://www.ciachef.edu/\" target=\"_blank\">Culinary Institute of America\u003c/a> where I received a bachelor's degree in Culinary Arts Management.\"\u003c/p>\n\u003cfigure id=\"attachment_85547\" class=\"wp-caption alignnone\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/chef.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/chef-1024x682.jpg\" alt=\"Chef Chris DiMinno\" width=\"1024\" height=\"682\" class=\"size-large wp-image-85547\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef Chris DiMinno at the 2014 Chris King Portland Gourmet Century. Photo: Dylan Vanweelden\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_85559\" class=\"wp-caption alignright\" style=\"max-width: 193px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/14590608210_63657fcfed_o.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/14590608210_63657fcfed_o-193x290.jpg\" alt=\"Simple salt bagel, smoked salmon and cream cheese; spinach and goat cheese quiche; cappuccino. Photo: Dylan Vanweelden\" width=\"193\" height=\"290\" class=\"size-medium wp-image-85559\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Simple salt bagel, smoked salmon and cream cheese; spinach and goat cheese quiche; cappuccino. Photo: Dylan Vanweelden\u003c/figcaption>\u003c/figure>\n\u003cp>\"After that I worked at a number of restaurants in New York, including \u003ca href=\"http://telepan-ny.com/\" target=\"_blank\">Telepan\u003c/a> and \u003ca href=\"http://www.bluehillfarm.com/food/blue-hill-stone-barns\" target=\"_blank\">Blue Hill at Stone Barns\u003c/a> -- two restaurants that focused on the chef-farm connection. It was my interest in developing a more complete education on how a chef-farm connection can create a better food experience that led me to Portland. It has an abundant amount of quality, local products.\"\u003c/p>\n\u003cp>\"I first started working with Chris three years ago for the Portland Gourmet Century while still working as the chef at Clyde Common. It turned out to be one of the most fun and rewarding food events that I have had the opportunity to have been involved with, and I wanted to find a way to do events like this more often. After helping to plan two more events, Chris approached me with the idea of a full-time job where I would be responsible for planning and coordinating the Gourmet Century series. I am now in charge, with the help of an amazing committee, of the planning and the execution of these events, from permitting, route planning, finding the chefs, making sure the day goes smoothly and so much more.\"\u003c/p>\n\u003cp>While DiMinno is still working out the details of the menu, he's already lined up a talented roster of notable Bay Area chefs that include Chris Cosentino of \u003ca href=\"http://www.porcellinosf.com/\" target=\"_blank\">Porcellino \u003c/a>(formerly Incanto) and \u003ca href=\"http://www.boccalone.com/\" target=\"_blank\">Boccalone\u003c/a>; Ari Weiswasser of \u003ca href=\"http://glenellenstar.com/\" target=\"_blank\">Glen Ellen Star\u003c/a>, Matthew Accarrino of \u003ca href=\"http://www.spqrsf.com/\" target=\"_blank\">SPQR\u003c/a>; and Michael Hanaghan of \u003ca href=\"http://www.fivedotranch.com/\" target=\"_blank\">Five Dot Ranch\u003c/a>. \"[We're] creating an epic menu for the day.\"\u003c/p>\n\u003cfigure id=\"attachment_85551\" class=\"wp-caption alignnone\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/horsdoeuvres.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/horsdoeuvres-1024x682.jpg\" alt=\"Chicken liver mousse crostini and crispy fried halibut brandade appetizers at the 2014 Chris King Portland Gourmet Century. Photo: Dylan Vanweelden\" width=\"1024\" height=\"682\" class=\"size-large wp-image-85551\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chicken liver mousse crostini and crispy fried halibut brandade appetizers at the 2014 Chris King Portland Gourmet Century. Photo: Dylan Vanweelden\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_85553\" class=\"wp-caption alignnone\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/plates.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/plates-1024x682.jpg\" alt=\"Grilled octopus, little gem romaine lettuce, potatoes, leeks with salsa verde at the 2014 Chris King Portland Gourmet Century at the 2014 Chris King Portland Gourmet Century. Photo: Dylan Vanweelden\" width=\"1024\" height=\"682\" class=\"size-large wp-image-85553\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grilled octopus, little gem romaine lettuce, potatoes, leeks with salsa verde at the 2014 Chris King Portland Gourmet Century at the 2014 Chris King Portland Gourmet Century. Photo: Dylan Vanweelden\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_85552\" class=\"wp-caption alignnone\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/pastries.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/pastries-1024x682.jpg\" alt=\"Mini cream puffs and palmiers at the 2014 Chris King Portland Gourmet Century. Photo: Dylan Vanweelden\" width=\"1024\" height=\"682\" class=\"size-large wp-image-85552\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mini cream puffs and palmiers at the 2014 Chris King Portland Gourmet Century. Photo: Dylan Vanweelden\u003c/figcaption>\u003c/figure>\n\u003cp>\"The Bay Area is a natural choice for the Gourmet Century,\" adds DiMinno. \"As of now, we are talking about bringing it back next year. With the gaining popularity of the event, we may be taking the event further on the road next year, talking about venues in Japan, Italy and New York.\"\u003c/p>\n\u003cfigure id=\"attachment_85548\" class=\"wp-caption alignnone\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/crowd.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/crowd-1024x682.jpg\" alt=\"Cyclists Dining at the 2014 Chris King Portland Gourmet Century\" width=\"1024\" height=\"682\" class=\"size-large wp-image-85548\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cyclists Dining at the 2014 Chris King Portland Gourmet Century. Photo: Dylan Vanweelden\u003c/figcaption>\u003c/figure>\n\u003cp>The Sonoma Gourmet Century takes place on October 18, 2014. (And I'll be attending and will be covering the 62-mile ride for Bay Area Bites.) If you'd like more information about the event, visit their \u003ca href=\"http://chrisking.com/company/events_gc_mmddyy\" target=\"_blank\">website\u003c/a>; registration is open to 400 riders.\u003c/p>\n\u003cp>[vimeo 71484601] \u003c/p>\n\u003cp>\u003ca href=\"http://vimeo.com/71484601\">2013 Chris King Gourmet Century\u003c/a> from \u003ca href=\"http://vimeo.com/tkc\">tkcproductions\u003c/a> on \u003ca href=\"https://vimeo.com\">Vimeo\u003c/a>.\u003c/p>\n\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Video from the 2013 Chris King Gourmet Century in Portland.\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"This fall, a popular \"Gourmet Century\" ride is returning to California after an 11-year hiatus. ","status":"publish","parent":0,"modified":1407283875,"stats":{"hasAudio":false,"hasVideo":true,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":17,"wordCount":851},"headData":{"title":"For Epicurean Cyclists : the Chris King Gourmet Century Returns to Sonoma in October | KQED","description":"This fall, a popular "Gourmet Century" ride is returning to California after an 11-year hiatus. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"84366 http://blogs.kqed.org/bayareabites/?p=84366","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/08/05/for-epicurean-cyclists-the-chris-king-gourmet-century-returns-to-sonoma-in-october/","disqusTitle":"For Epicurean Cyclists : the Chris King Gourmet Century Returns to Sonoma in October","path":"/bayareabites/84366/for-epicurean-cyclists-the-chris-king-gourmet-century-returns-to-sonoma-in-october","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_85550\" class=\"wp-caption alignnone\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/dinner.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/dinner-1024x682.jpg\" alt=\"Grilled octopus, little gem romaine lettuce, potatoes, leeks and salsa verde salad at the 2014 Chris King Portland Gourmet Century. Photo: Dylan Vanweelden\" width=\"1024\" height=\"682\" class=\"size-large wp-image-85550\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grilled octopus, little gem romaine lettuce, potatoes, leeks and salsa verde salad at the 2014 Chris King Portland Gourmet Century. Photo: Dylan Vanweelden\u003c/figcaption>\u003c/figure>\n\u003cp>As an avid cyclist, I can personally vouch for our community's passion for good food (and cycling helps me burn away all those calories I accrue from my \u003ca href=\"http://ww2.kqed.org/bayareabites/category/restaurants-and-bars/5-bites-restaurant-roundups/\" target=\"_blank\">5 Bites\u003c/a> round ups.) There's lots of events that cater to foodie cyclists -- such as the \u003ca href=\"http://www.seb.org/event/2092071-2014-tour-d-organics\" target=\"_blank\">Tour d'Organics\u003c/a> or the \u003ca href=\"http://srcc.memberlodge.com/WCC\" target=\"_blank\">Wine Country Century\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_85558\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/14590605940_5f0d7c0307_o.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/14590605940_5f0d7c0307_o-190x190.jpg\" alt=\"Chris King Precision Components\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-85558\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Guests at Chris King Precision Components in Portland, OR. Photo: Dylan Vanweelden\u003c/figcaption>\u003c/figure>\n\u003cp>Chris King, of his eponymous Portland-based company \u003ca href=\"http://chrisking.com/\" target=\"_blank\">Chris King Precision Components\u003c/a>, has had a \u003ca href=\"http://www.oregonlive.com/mix/index.ssf/food-trends/chris-king-bike-components-maker-and-food-guru.html\" target=\"_blank\">long history of sharing his love for food\u003c/a> at cycling events. It's even inspired him to organize his own popular \"\u003ca href=\"http://chrisking.com/company/events_gc_mmddyy\" target=\"_blank\">Gourmet Century\u003c/a>\" series.\u003c/p>\n\u003cp>[He's] been the primary sponsor and a volunteer of the \"Gourmet Century\" since 1990,\" said Chef Chris DiMinno via email, formerly of \u003ca href=\"http://www.clydecommon.com/\" target=\"_blank\">Clyde Common\u003c/a> and now the company's chef and event coordinator.\u003c/p>\n\u003cp>In 1998, Chris made a deal to purchase the company taking control of the event in 1999, and we have been running it ever since. What makes these events unique is the amount of attention that is paid to the insuring a high-quality food experience. For many cycling events, food is an afterthought. The \"Gourmet Centuries\" put an emphasis on creating a beautiful food-and-beverage experience.\"\u003c/p>\n\u003cp>King founded his high-end bicycle parts company in Santa Barbara, but relocated to Oregon in 2003. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"[That] was the last year the \"Gourmet Century\" took place in Sonoma. 11 years later, we wanted to bring it back home.\"\u003c/p>\n\u003cfigure id=\"attachment_85549\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/cyclists.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/cyclists-1024x682.jpg\" alt=\"Cyclists on the Road at the 2014 Chris King Portland Gourmet Century\" width=\"1024\" height=\"682\" class=\"size-large wp-image-85549\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cyclists on the Road at the 2014 Chris King Portland Gourmet Century. Photo: Dylan Vanweelden\u003c/figcaption>\u003c/figure>\n\u003cp>This fall, DiMinno and his team will be coming to Healdsburg and draw upon his extensive culinary skills to oversee the Bay Area event. \"I’ve been cooking for about half my life. I started in restaurants when I was 15, eventually going to the \u003ca href=\"http://www.ciachef.edu/\" target=\"_blank\">Culinary Institute of America\u003c/a> where I received a bachelor's degree in Culinary Arts Management.\"\u003c/p>\n\u003cfigure id=\"attachment_85547\" class=\"wp-caption alignnone\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/chef.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/chef-1024x682.jpg\" alt=\"Chef Chris DiMinno\" width=\"1024\" height=\"682\" class=\"size-large wp-image-85547\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef Chris DiMinno at the 2014 Chris King Portland Gourmet Century. Photo: Dylan Vanweelden\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_85559\" class=\"wp-caption alignright\" style=\"max-width: 193px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/14590608210_63657fcfed_o.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/14590608210_63657fcfed_o-193x290.jpg\" alt=\"Simple salt bagel, smoked salmon and cream cheese; spinach and goat cheese quiche; cappuccino. Photo: Dylan Vanweelden\" width=\"193\" height=\"290\" class=\"size-medium wp-image-85559\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Simple salt bagel, smoked salmon and cream cheese; spinach and goat cheese quiche; cappuccino. Photo: Dylan Vanweelden\u003c/figcaption>\u003c/figure>\n\u003cp>\"After that I worked at a number of restaurants in New York, including \u003ca href=\"http://telepan-ny.com/\" target=\"_blank\">Telepan\u003c/a> and \u003ca href=\"http://www.bluehillfarm.com/food/blue-hill-stone-barns\" target=\"_blank\">Blue Hill at Stone Barns\u003c/a> -- two restaurants that focused on the chef-farm connection. It was my interest in developing a more complete education on how a chef-farm connection can create a better food experience that led me to Portland. It has an abundant amount of quality, local products.\"\u003c/p>\n\u003cp>\"I first started working with Chris three years ago for the Portland Gourmet Century while still working as the chef at Clyde Common. It turned out to be one of the most fun and rewarding food events that I have had the opportunity to have been involved with, and I wanted to find a way to do events like this more often. After helping to plan two more events, Chris approached me with the idea of a full-time job where I would be responsible for planning and coordinating the Gourmet Century series. I am now in charge, with the help of an amazing committee, of the planning and the execution of these events, from permitting, route planning, finding the chefs, making sure the day goes smoothly and so much more.\"\u003c/p>\n\u003cp>While DiMinno is still working out the details of the menu, he's already lined up a talented roster of notable Bay Area chefs that include Chris Cosentino of \u003ca href=\"http://www.porcellinosf.com/\" target=\"_blank\">Porcellino \u003c/a>(formerly Incanto) and \u003ca href=\"http://www.boccalone.com/\" target=\"_blank\">Boccalone\u003c/a>; Ari Weiswasser of \u003ca href=\"http://glenellenstar.com/\" target=\"_blank\">Glen Ellen Star\u003c/a>, Matthew Accarrino of \u003ca href=\"http://www.spqrsf.com/\" target=\"_blank\">SPQR\u003c/a>; and Michael Hanaghan of \u003ca href=\"http://www.fivedotranch.com/\" target=\"_blank\">Five Dot Ranch\u003c/a>. \"[We're] creating an epic menu for the day.\"\u003c/p>\n\u003cfigure id=\"attachment_85551\" class=\"wp-caption alignnone\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/horsdoeuvres.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/horsdoeuvres-1024x682.jpg\" alt=\"Chicken liver mousse crostini and crispy fried halibut brandade appetizers at the 2014 Chris King Portland Gourmet Century. Photo: Dylan Vanweelden\" width=\"1024\" height=\"682\" class=\"size-large wp-image-85551\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chicken liver mousse crostini and crispy fried halibut brandade appetizers at the 2014 Chris King Portland Gourmet Century. Photo: Dylan Vanweelden\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_85553\" class=\"wp-caption alignnone\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/plates.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/plates-1024x682.jpg\" alt=\"Grilled octopus, little gem romaine lettuce, potatoes, leeks with salsa verde at the 2014 Chris King Portland Gourmet Century at the 2014 Chris King Portland Gourmet Century. Photo: Dylan Vanweelden\" width=\"1024\" height=\"682\" class=\"size-large wp-image-85553\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grilled octopus, little gem romaine lettuce, potatoes, leeks with salsa verde at the 2014 Chris King Portland Gourmet Century at the 2014 Chris King Portland Gourmet Century. Photo: Dylan Vanweelden\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_85552\" class=\"wp-caption alignnone\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/pastries.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/pastries-1024x682.jpg\" alt=\"Mini cream puffs and palmiers at the 2014 Chris King Portland Gourmet Century. Photo: Dylan Vanweelden\" width=\"1024\" height=\"682\" class=\"size-large wp-image-85552\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mini cream puffs and palmiers at the 2014 Chris King Portland Gourmet Century. Photo: Dylan Vanweelden\u003c/figcaption>\u003c/figure>\n\u003cp>\"The Bay Area is a natural choice for the Gourmet Century,\" adds DiMinno. \"As of now, we are talking about bringing it back next year. With the gaining popularity of the event, we may be taking the event further on the road next year, talking about venues in Japan, Italy and New York.\"\u003c/p>\n\u003cfigure id=\"attachment_85548\" class=\"wp-caption alignnone\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/crowd.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/crowd-1024x682.jpg\" alt=\"Cyclists Dining at the 2014 Chris King Portland Gourmet Century\" width=\"1024\" height=\"682\" class=\"size-large wp-image-85548\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cyclists Dining at the 2014 Chris King Portland Gourmet Century. Photo: Dylan Vanweelden\u003c/figcaption>\u003c/figure>\n\u003cp>The Sonoma Gourmet Century takes place on October 18, 2014. (And I'll be attending and will be covering the 62-mile ride for Bay Area Bites.) If you'd like more information about the event, visit their \u003ca href=\"http://chrisking.com/company/events_gc_mmddyy\" target=\"_blank\">website\u003c/a>; registration is open to 400 riders.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"vimeo","attributes":{"named":{"label":"71484601"},"numeric":["71484601"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>\u003ca href=\"http://vimeo.com/71484601\">2013 Chris King Gourmet Century\u003c/a> from \u003ca href=\"http://vimeo.com/tkc\">tkcproductions\u003c/a> on \u003ca href=\"https://vimeo.com\">Vimeo\u003c/a>.\u003c/p>\n\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Video from the 2013 Chris King Gourmet Century in Portland.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/84366/for-epicurean-cyclists-the-chris-king-gourmet-century-returns-to-sonoma-in-october","authors":["2100"],"categories":["bayareabites_109","bayareabites_752","bayareabites_63","bayareabites_50","bayareabites_4"],"tags":["bayareabites_13524","bayareabites_10346","bayareabites_2221","bayareabites_2982","bayareabites_13521","bayareabites_9687","bayareabites_13526","bayareabites_13527","bayareabites_13522","bayareabites_10146","bayareabites_13523","bayareabites_13525","bayareabites_13528","bayareabites_186","bayareabites_356","bayareabites_445"],"featImg":"bayareabites_85571","label":"bayareabites"},"bayareabites_85146":{"type":"posts","id":"bayareabites_85146","meta":{"index":"posts_1591205157","site":"bayareabites","id":"85146","score":null,"sort":[1406133808000]},"guestAuthors":[],"slug":"the-epic-2200-mile-tour-de-france-is-also-a-test-of-epic-eating","title":"The Epic 2,200-Mile Tour De France Is Also A Test Of Epic Eating","publishDate":1406133808,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_85147\" class=\"wp-caption aligncenter\" style=\"max-width: 4399px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/tour-de-frane-315525533c88d3f53dd28dc7afe1b6a054866c6f.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/tour-de-frane-315525533c88d3f53dd28dc7afe1b6a054866c6f.jpg\" alt=\"Spain's Alberto Contador eats a banana in as he rides in the pack during the sixth stage of the Tour de France on July 10, 2014. The cyclists aim to eat up to 350 calories an hour as they ride, and up to 9,000 calories a day. Photo: Laurent Cipriani/AP\" width=\"4399\" height=\"3299\" class=\"size-full wp-image-85147\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Spain's Alberto Contador eats a banana in as he rides in the pack during the sixth stage of the Tour de France on July 10, 2014. The cyclists aim to eat up to 350 calories an hour as they ride, and up to 9,000 calories a day. Photo: Laurent Cipriani/AP\u003c/figcaption>\u003c/figure>\n\u003cp>by Alastair Bland, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/07/23/334423902/the-epic-2-200-mile-tour-de-france-is-also-a-test-of-epic-eating\" target=\"_blank\">The Salt at NPR Food\u003c/a> (7/23/14)\u003c/p>\n\u003cp>The famously grueling cycling race involves about 2,200 miles of furious pedaling, huge mountain climbs and downhill sprints at 50-plus miles per hour. But the Tour de France, now in its final days, is also an epic marathon of eating.\u003c/p>\n\u003cp>The cyclists now competing in the 101\u003csup>st\u003c/sup> rendition of the race are burning an average of 700 calories per hour while riding and, to keep their weight up and maintain their health through the three-week event, they must eat 6,000 to 9,000 calories every day.\u003c/p>\n\u003cp>The almost nonstop eating begins with juice as soon as the athletes wake, according to Nigel Mitchell, head of nutrition for \u003ca href=\"http://www.teamsky.com/\">Team Sky\u003c/a>. After joining their teammates in the hotel dining room, they devour a massive buffet-style breakfast, heavy on carbs and sugar, and moderate in fiber, which can add unwanted bulk to the cyclists' bellies.\u003c/p>\n\u003cp>When they've finished this matinal meal, they pile into a bus, and keep eating, taking in hundreds more calories in energy drinks and bars before arriving at the starting line. Once they begin pedaling, team support vehicles shadow the riders, and assistants hand them \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/07/16/156854397/some-athletes-reject-high-tech-sports-fuel-in-favor-of-real-food\">energy gel packets\u003c/a>, homemade rice cakes and Panini sandwiches.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Still, some of the cyclists actually shed pounds during the Tour.\u003c/p>\n\u003cblockquote class=\"twitter-tweet\" lang=\"en\">\n\u003cp>Mint and melon coulis with blueberries and raspberry and praline \u003ca href=\"https://twitter.com/hashtag/TDF2014?src=hash\">#TDF2014\u003c/a> \u003ca href=\"https://twitter.com/hashtag/killerdesert?src=hash\">#killerdesert\u003c/a> \u003ca href=\"http://t.co/uKUenV0TgH\">pic.twitter.com/uKUenV0TgH\u003c/a>\u003c/p>\n\u003cp>— Sean Fowler (@Larryvich) \u003ca href=\"https://twitter.com/Larryvich/statuses/491327052025724928\">July 21, 2014\u003c/a>\u003c/p>\u003c/blockquote>\n\u003cp>\u003cscript async src=\"//platform.twitter.com/widgets.js\" charset=\"utf-8\">\u003c/script>\u003c/p>\n\u003cp>Keeping up with the energy demands of the race is a balancing act. Mitchell says 350 calories is about as much energy as an athlete can absorb in one hour, and yet the cyclists are burning up to 1,000 calories an hour — as some of them surely did during Tuesday's arduous 148-mile ride through the Pyrenees. It's the first of three days in the mountain range and one of the hardest days in \u003ca href=\"http://www.letour.com/le-tour/2014/us/overall-route.html\">the whole race\u003c/a>.\u003c/p>\n\u003cp>\"The body uses fat stores while the guys are riding,\" Mitchell says.\u003c/p>\n\u003cp>By the end of the day's ride, the cyclists have built up a major calorie deficit. Back on the bus, they eat boiled potatoes, rice, canned tuna and capsules of fish oil as they're driven to the next hotel.\u003c/p>\n\u003cp>When they arrive, they dig into a 2,000-calorie dinner, always heavy in meat, fish and other sources of protein — important for helping repair and rebuild the athletes' stressed muscles — followed by a fruit-based dessert. Before bed, the cyclists eat a bowl of cereal or yogurt. A few hours sleep is the only break they get from this demanding schedule of eating, Mitchell says.\u003c/p>\n\u003cp>Calories should come from the right mix of sources: fat, protein, carbs and on good days, a little alcohol. \"Traditionally, if you win a stage, you have a bottle of Champagne,\" Mitchell says.\u003c/p>\n\u003cp>Chefs face challenges in cooking for cycling teams, as there may be competitors from multiple nations, each with their own preferences. Mitchell says this year's Team Sky cyclists hail from South America, North America and Europe. (This year, there haven't been any major disagreements over food, he says.)\u003c/p>\n\u003cp>Sports physiologist Allen Lim has worked with Tour de France cyclists since 2005 and makes natural-ingredient sports drinks at his company \u003ca href=\"http://www.skratchlabs.com/pages/about-us\">Skratch Labs\u003c/a>. He says a good chef knows each rider's tastes: what foods they like, what they hate and what they won't eat for health or ethical reasons.\u003c/p>\n\u003cp>Sometimes, Lim says, the dietary choices of the riders prove too challenging — or annoying — for a team's chef. In 2008, when Lim was traveling with the \u003ca href=\"http://www.slipstreamsports.com/\">Garmin\u003c/a> team, all the cyclists decided they would ride the race on a gluten-free diet. The chef — a Frenchman — wasn't happy about this.\u003c/p>\n\u003cp>\"He was angry that the guys wouldn't eat pasta or bread,\" Lim recalls.\u003c/p>\n\u003cp>The Garmin team now works with chef Sean Fowler, an American who lives in Spain. Fowler has been more willing to experiment with fusion recipes and some gluten-free items, Lim says.\u003c/p>\n\u003cblockquote class=\"twitter-tweet\" lang=\"en\">\n\u003cp>Baked stuffed zucchini with caramelized onions and cabbage topped with goat cheese \u003ca href=\"https://twitter.com/hashtag/TDF2014?src=hash\">#TDF2014\u003c/a> \u003ca href=\"http://t.co/ELMnIfvXaR\">pic.twitter.com/ELMnIfvXaR\u003c/a>\u003c/p>\n\u003cp>— Sean Fowler (@Larryvich) \u003ca href=\"https://twitter.com/Larryvich/statuses/489154857652457472\">July 15, 2014\u003c/a>\u003c/p>\u003c/blockquote>\n\u003cp>\u003cscript async src=\"//platform.twitter.com/widgets.js\" charset=\"utf-8\">\u003c/script>\u003c/p>\n\u003cp>Fowler \u003ca href=\"https://twitter.com/Larryvich\">is tweeting\u003c/a> his culinary wins on the tour, like gluten-free toast with salmon caviar, baked salmon with avocado mousse, gluten-free coconut cake with sheep's milk yogurt and baked curry with marinated turkey skewers and prunes.\u003c/p>\n\u003cp>While nutritionists like Mitchell accompany the teams to help direct meal prep and make sure all essential vitamins, minerals, fatty acids and other nutrients are served in adequate proportions, Lim says many teams have also hired chefs.\u003c/p>\n\u003cp>\"Unless the cyclists love what they're eating, unless they can celebrate dining with one another and enjoy what they're eating, then they just won't perform,\" Lim says. \"If the food is bad, they won't ride well.\"\u003c/p>\n\u003cp>Staying hydrated is important, too. Lim says there was once a prevailing element of machismo among some professional cyclists who abstained from drinking water as long as possible during a hard ride. Now, they've wised up, he says, and may drink well over two gallons of water and hydrating energy drinks per day. When nature calls during the race, they make a gentlemen's agreement to pull over all at once, drain their bladders and get back on the bikes when all are finished, Lim explains.\u003c/p>\n\u003cp>But there is one thing just as important as eating, Lim says: showering.\u003c/p>\n\u003cp>\"When these guys are done each day, they're so freaking dirty,\" he says. \"They have road dirt all over them. Before eating, they need to wash off.\" Showers, he says, are provided at each team's finish line station. \"If they don't shower right away, it can make them very susceptible to getting sick.\"\u003c/p>\n\u003cp>\u003cem>Alastair Bland is a freelance writer based in San Francisco who covers food, agriculture and the environment.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"Tour de France cyclists need to eat up to 9,000 calories a day to maintain their health and weight during the race. But many teams hire chefs to elevate the meals to gourmet status.","status":"publish","parent":0,"modified":1406133808,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":32,"wordCount":1056},"headData":{"title":"The Epic 2,200-Mile Tour De France Is Also A Test Of Epic Eating | KQED","description":"Tour de France cyclists need to eat up to 9,000 calories a day to maintain their health and weight during the race. But many teams hire chefs to elevate the meals to gourmet status.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"85146 http://blogs.kqed.org/bayareabites/?p=85146","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/07/23/the-epic-2200-mile-tour-de-france-is-also-a-test-of-epic-eating/","disqusTitle":"The Epic 2,200-Mile Tour De France Is Also A Test Of Epic Eating","nprByline":"Alastair Bland","nprStoryId":"334423902","nprApiLink":"http://api.npr.org/query?id=334423902&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2014/07/23/334423902/the-epic-2-200-mile-tour-de-france-is-also-a-test-of-epic-eating?ft=3&f=334423902","nprRetrievedStory":"1","nprPubDate":"Wed, 23 Jul 2014 12:16:00 -0400","nprStoryDate":"Wed, 23 Jul 2014 12:12:00 -0400","nprLastModifiedDate":"Wed, 23 Jul 2014 12:16:49 -0400","path":"/bayareabites/85146/the-epic-2200-mile-tour-de-france-is-also-a-test-of-epic-eating","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_85147\" class=\"wp-caption aligncenter\" style=\"max-width: 4399px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/tour-de-frane-315525533c88d3f53dd28dc7afe1b6a054866c6f.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/tour-de-frane-315525533c88d3f53dd28dc7afe1b6a054866c6f.jpg\" alt=\"Spain's Alberto Contador eats a banana in as he rides in the pack during the sixth stage of the Tour de France on July 10, 2014. The cyclists aim to eat up to 350 calories an hour as they ride, and up to 9,000 calories a day. Photo: Laurent Cipriani/AP\" width=\"4399\" height=\"3299\" class=\"size-full wp-image-85147\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Spain's Alberto Contador eats a banana in as he rides in the pack during the sixth stage of the Tour de France on July 10, 2014. The cyclists aim to eat up to 350 calories an hour as they ride, and up to 9,000 calories a day. Photo: Laurent Cipriani/AP\u003c/figcaption>\u003c/figure>\n\u003cp>by Alastair Bland, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/07/23/334423902/the-epic-2-200-mile-tour-de-france-is-also-a-test-of-epic-eating\" target=\"_blank\">The Salt at NPR Food\u003c/a> (7/23/14)\u003c/p>\n\u003cp>The famously grueling cycling race involves about 2,200 miles of furious pedaling, huge mountain climbs and downhill sprints at 50-plus miles per hour. But the Tour de France, now in its final days, is also an epic marathon of eating.\u003c/p>\n\u003cp>The cyclists now competing in the 101\u003csup>st\u003c/sup> rendition of the race are burning an average of 700 calories per hour while riding and, to keep their weight up and maintain their health through the three-week event, they must eat 6,000 to 9,000 calories every day.\u003c/p>\n\u003cp>The almost nonstop eating begins with juice as soon as the athletes wake, according to Nigel Mitchell, head of nutrition for \u003ca href=\"http://www.teamsky.com/\">Team Sky\u003c/a>. After joining their teammates in the hotel dining room, they devour a massive buffet-style breakfast, heavy on carbs and sugar, and moderate in fiber, which can add unwanted bulk to the cyclists' bellies.\u003c/p>\n\u003cp>When they've finished this matinal meal, they pile into a bus, and keep eating, taking in hundreds more calories in energy drinks and bars before arriving at the starting line. Once they begin pedaling, team support vehicles shadow the riders, and assistants hand them \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/07/16/156854397/some-athletes-reject-high-tech-sports-fuel-in-favor-of-real-food\">energy gel packets\u003c/a>, homemade rice cakes and Panini sandwiches.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Still, some of the cyclists actually shed pounds during the Tour.\u003c/p>\n\u003cblockquote class=\"twitter-tweet\" lang=\"en\">\n\u003cp>Mint and melon coulis with blueberries and raspberry and praline \u003ca href=\"https://twitter.com/hashtag/TDF2014?src=hash\">#TDF2014\u003c/a> \u003ca href=\"https://twitter.com/hashtag/killerdesert?src=hash\">#killerdesert\u003c/a> \u003ca href=\"http://t.co/uKUenV0TgH\">pic.twitter.com/uKUenV0TgH\u003c/a>\u003c/p>\n\u003cp>— Sean Fowler (@Larryvich) \u003ca href=\"https://twitter.com/Larryvich/statuses/491327052025724928\">July 21, 2014\u003c/a>\u003c/p>\u003c/blockquote>\n\u003cp>\u003cscript async src=\"//platform.twitter.com/widgets.js\" charset=\"utf-8\">\u003c/script>\u003c/p>\n\u003cp>Keeping up with the energy demands of the race is a balancing act. Mitchell says 350 calories is about as much energy as an athlete can absorb in one hour, and yet the cyclists are burning up to 1,000 calories an hour — as some of them surely did during Tuesday's arduous 148-mile ride through the Pyrenees. It's the first of three days in the mountain range and one of the hardest days in \u003ca href=\"http://www.letour.com/le-tour/2014/us/overall-route.html\">the whole race\u003c/a>.\u003c/p>\n\u003cp>\"The body uses fat stores while the guys are riding,\" Mitchell says.\u003c/p>\n\u003cp>By the end of the day's ride, the cyclists have built up a major calorie deficit. Back on the bus, they eat boiled potatoes, rice, canned tuna and capsules of fish oil as they're driven to the next hotel.\u003c/p>\n\u003cp>When they arrive, they dig into a 2,000-calorie dinner, always heavy in meat, fish and other sources of protein — important for helping repair and rebuild the athletes' stressed muscles — followed by a fruit-based dessert. Before bed, the cyclists eat a bowl of cereal or yogurt. A few hours sleep is the only break they get from this demanding schedule of eating, Mitchell says.\u003c/p>\n\u003cp>Calories should come from the right mix of sources: fat, protein, carbs and on good days, a little alcohol. \"Traditionally, if you win a stage, you have a bottle of Champagne,\" Mitchell says.\u003c/p>\n\u003cp>Chefs face challenges in cooking for cycling teams, as there may be competitors from multiple nations, each with their own preferences. Mitchell says this year's Team Sky cyclists hail from South America, North America and Europe. (This year, there haven't been any major disagreements over food, he says.)\u003c/p>\n\u003cp>Sports physiologist Allen Lim has worked with Tour de France cyclists since 2005 and makes natural-ingredient sports drinks at his company \u003ca href=\"http://www.skratchlabs.com/pages/about-us\">Skratch Labs\u003c/a>. He says a good chef knows each rider's tastes: what foods they like, what they hate and what they won't eat for health or ethical reasons.\u003c/p>\n\u003cp>Sometimes, Lim says, the dietary choices of the riders prove too challenging — or annoying — for a team's chef. In 2008, when Lim was traveling with the \u003ca href=\"http://www.slipstreamsports.com/\">Garmin\u003c/a> team, all the cyclists decided they would ride the race on a gluten-free diet. The chef — a Frenchman — wasn't happy about this.\u003c/p>\n\u003cp>\"He was angry that the guys wouldn't eat pasta or bread,\" Lim recalls.\u003c/p>\n\u003cp>The Garmin team now works with chef Sean Fowler, an American who lives in Spain. Fowler has been more willing to experiment with fusion recipes and some gluten-free items, Lim says.\u003c/p>\n\u003cblockquote class=\"twitter-tweet\" lang=\"en\">\n\u003cp>Baked stuffed zucchini with caramelized onions and cabbage topped with goat cheese \u003ca href=\"https://twitter.com/hashtag/TDF2014?src=hash\">#TDF2014\u003c/a> \u003ca href=\"http://t.co/ELMnIfvXaR\">pic.twitter.com/ELMnIfvXaR\u003c/a>\u003c/p>\n\u003cp>— Sean Fowler (@Larryvich) \u003ca href=\"https://twitter.com/Larryvich/statuses/489154857652457472\">July 15, 2014\u003c/a>\u003c/p>\u003c/blockquote>\n\u003cp>\u003cscript async src=\"//platform.twitter.com/widgets.js\" charset=\"utf-8\">\u003c/script>\u003c/p>\n\u003cp>Fowler \u003ca href=\"https://twitter.com/Larryvich\">is tweeting\u003c/a> his culinary wins on the tour, like gluten-free toast with salmon caviar, baked salmon with avocado mousse, gluten-free coconut cake with sheep's milk yogurt and baked curry with marinated turkey skewers and prunes.\u003c/p>\n\u003cp>While nutritionists like Mitchell accompany the teams to help direct meal prep and make sure all essential vitamins, minerals, fatty acids and other nutrients are served in adequate proportions, Lim says many teams have also hired chefs.\u003c/p>\n\u003cp>\"Unless the cyclists love what they're eating, unless they can celebrate dining with one another and enjoy what they're eating, then they just won't perform,\" Lim says. \"If the food is bad, they won't ride well.\"\u003c/p>\n\u003cp>Staying hydrated is important, too. Lim says there was once a prevailing element of machismo among some professional cyclists who abstained from drinking water as long as possible during a hard ride. Now, they've wised up, he says, and may drink well over two gallons of water and hydrating energy drinks per day. When nature calls during the race, they make a gentlemen's agreement to pull over all at once, drain their bladders and get back on the bikes when all are finished, Lim explains.\u003c/p>\n\u003cp>But there is one thing just as important as eating, Lim says: showering.\u003c/p>\n\u003cp>\"When these guys are done each day, they're so freaking dirty,\" he says. \"They have road dirt all over them. Before eating, they need to wash off.\" Showers, he says, are provided at each team's finish line station. \"If they don't shower right away, it can make them very susceptible to getting sick.\"\u003c/p>\n\u003cp>\u003cem>Alastair Bland is a freelance writer based in San Francisco who covers food, agriculture and the environment.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/85146/the-epic-2200-mile-tour-de-france-is-also-a-test-of-epic-eating","authors":["byline_bayareabites_85146"],"categories":["bayareabites_1245","bayareabites_10916","bayareabites_4"],"tags":["bayareabites_9686","bayareabites_9687","bayareabites_13611","bayareabites_14737","bayareabites_10921","bayareabites_13610"],"featImg":"bayareabites_85147","label":"bayareabites"},"bayareabites_83736":{"type":"posts","id":"bayareabites_83736","meta":{"index":"posts_1591205157","site":"bayareabites","id":"83736","score":null,"sort":[1404918134000]},"guestAuthors":[],"slug":"velobrews-cafe-and-cycling-community-center-now-open-in-bayview","title":"VeloBrews Cafe and Cycling Community Center Now Open in Bayview","publishDate":1404918134,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_84681\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/07/09/velobrews-cafe-and-cycling-community-center-now-open-in-bayview/velobrews11/\" rel=\"attachment wp-att-84681\">\u003cimg class=\"size-full wp-image-84681\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/velobrews11.jpg\" alt=\"Ross Del Duca and Jennifer Leeper \" width=\"1000\" height=\"561\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ross Del Duca and Jennifer Leeper\u003c/figcaption>\u003c/figure>\n\u003cp>I'll readily admit that I'm a fan of any establishment that combines my dual love of coffee and cycling in one place -- like NOPA's \u003ca href=\"http://www.mojobicyclecafe.com/\" target=\"_blank\">Mojo Bicycle Cafe\u003c/a> that also houses a bike shop; Oakland's \u003ca href=\"http://actualcafe.com/\" target=\"_blank\">Actual Cafe\u003c/a> with indoor bike parking and bicycle bingo nights; and \u003ca href=\"http://www.bicyclecoffeeco.com/\" target=\"_blank\">Bicycle Coffee\u003c/a>, which makes all of its deliveries by bicycle. So when the \u003ca href=\"http://velobrews.com/\" target=\"_blank\">VeloBrews Cafe and Cycling Community Center\u003c/a> popped up on my radar recently, I connected with Jennifer Leeper and Ross Del Duca, to find out more about their new venture.\u003c/p>\n\u003cp>[gallery link=\"file\" ids=\"84672,84673,84671\"]\u003c/p>\n\u003cp>Partners in life and in business, the co-general managers and Bayview residents live just a few blocks away from their airy space on 3rd Avenue near Newcomb Avenue. With bicycles hanging from the ceiling and cycling-themed art scattered throughout the space, it's a relaxing atmosphere for folks to either enjoy their coffee or pop in for bike repair. There's plans to host screenings soon, but in the meantime, they'll have video from the ongoing \u003ca href=\"http://www.letour.com/us/\" target=\"_blank\">Tour de France\u003c/a> playing in the background.\u003c/p>\n\u003cp>[gallery link=\"file\" ids=\"84675,84674,84678\"]\u003c/p>\n\u003cp>\u003cstrong>How long has VeloBrews been open?\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Jennifer:\u003c/strong> The official opening day of the bike shop was May 4th, which was \u003ca href=\"http://www.sundaystreetssf.com/bayviewdogpatch-5414/\" target=\"_blank\">Sunday Streets in the Bayview\u003c/a>. The cafe opened for coffee a week later, and we've been steadily increasing our offerings since.\u003c/p>\n\u003cp>\u003cstrong>What are your respective roles in running VeloBrews?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Jennifer:\u003c/strong> We both serve as general managers, though I lean more toward the cafe side of things. One of the nice things about our relationship is that our strengths complement each other; we balance out each others weaknesses pretty well. It's nice that this has carried over from our personal relationship into our professional one. I've done much of the sourcing in regards to suppliers on the food end, and I'm working on company policy and procedure. I'm also trying to be there as much as I can before I go back to work in August [in education] to help get things together.\u003c/p>\n\u003cp>\u003cstrong>Ross:\u003c/strong> I'm a bit spoiled; I get to be the \"vision\" guy. While I am involved in the operations of the cafe, I tend to focus most of my efforts on the bicycle retail side, as well as helping out our shop manager to run the repair services. I also spend a lot of my time reaching out to local bicycle groups and organizations to find out what we can offer them.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/07/09/velobrews-cafe-and-cycling-community-center-now-open-in-bayview/velobrews10/\" rel=\"attachment wp-att-84680\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/velobrews10.jpg\" alt=\"VeloBrews Cafe & Cycling Community Center\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-84680\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>What was the inspiration for creating VeloBrews?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Jennifer:\u003c/strong> For me, it was a desire to build community and have a place where people could hang out. I've lived in Bayview-Hunter's Point for about nine years now. A few years ago, I met up with a former student; it was disappointing, because there was no place where we could sit down, have a cup of coffee and talk. I realized that our neighborhood was really lacking in places where people could go to meet, and I wished that I had a way to provide something like that for myself and other members of the community.\u003c/p>\n\u003cp>\u003cstrong>Ross:\u003c/strong> I've basically been building the place that I've always wanted to have available myself. I'm passionate about cycling and love hanging out and talking about bikes -- in all applications. So the idea is a place where you can meet with your local riding club, or just grab a cup of coffee and share cycling stories with other cyclists. Somewhere where the competitive cyclist can sit next to the daily bicycle commuter, share a sandwich and their interests in the bicycle.\u003c/p>\n\u003cp>\u003cstrong>What's your related experience in restaurant management and/or cycling?\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/07/09/velobrews-cafe-and-cycling-community-center-now-open-in-bayview/velobrews15/\" rel=\"attachment wp-att-84685\">\u003cimg class=\"alignleft size-medium wp-image-84685\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/velobrews15-290x162.jpg\" alt=\"Jennifer Leeper\" width=\"290\" height=\"162\">\u003c/a>\u003cstrong>Jennifer:\u003c/strong> I have absolutely no restaurant management experience and EXTREMELY limited food service experience. I am an educator, and any management experience I have comes from running a classroom. I love food and I love to eat -- that's where most of my experience comes from. As for cycling, well, I hadn't been on a bike since I was in high school. After meeting Ross and knowing his passion for cycling, I was inspired to get a bike myself. I love my commuter bike, and we've had a few fun rides out in the city. I like to stay in shape but I rarely have much time for the gym, so it's good for me to remember that I can ride my bike from time to time.\u003c/p>\n\u003cp>\u003cstrong>Ross:\u003c/strong> I've been riding for awhile now. I've also been running a cycling media company called VeloReviews. That got me a lot of exposure to the bicycle retail business as a person reporting on products and companies. Restaurant management is a new endeavor for both of us.\u003c/p>\n\u003cp>\u003cstrong>Where do you source the items on your menu, or is all of the food and drinks prepared from scratch on site?\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_84689\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/07/09/velobrews-cafe-and-cycling-community-center-now-open-in-bayview/velobrews19/\" rel=\"attachment wp-att-84689\">\u003cimg class=\"size-full wp-image-84689\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/velobrews19.jpg\" alt=\"The Contador Sandwich: hummus; Monterey Jack cheese; avocado; artichoke hearts; roasted red peppers; red onion; bell pepper; sprouts; Italian dressing (but free of clenbuterol-tainted beef.) $6.50\" width=\"1000\" height=\"561\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The description for the Alberto \"Contador\" sandwich ($6.50) jokes about the \u003ca href=\"http://www.cyclingweekly.co.uk/news/latest-news/contador-banned-for-two-years-after-clenbuterol-positive-45544\" target=\"_blank\">2-year ban the pro racer faced\u003c/a> after testing positive for a prohibited drug, which he claimed he obtained through tainted beef. It's prepared with hummus; Monterey Jack cheese; avocado; artichoke hearts; roasted red peppers; red onion; bell pepper; sprouts; and Italian dressing (but of course, free of clenbuterol-tainted beef.) They've also recently revamped their sandwich menu with other references to popular cycling rides, races and athletes.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Jennifer:\u003c/strong> We're keeping things simple and just making sandwiches, which we offer along with products from other local vendors. Our goal is to keep all our food offerings as local as possible. Our coffee comes from \u003ca href=\"http://www.ubuntucoffeecoop.com/\" target=\"_blank\">The Ubuntu Coffee Cooperative\u003c/a> in Emeryville and we serve chai from \u003ca href=\"http://www.baychaisf.com/\" target=\"_blank\">Bay Chai\u003c/a> here in SF. Our bagels are from \u003ca href=\"http://www.sourflour.org/\" target=\"_blank\">Sour Flour\u003c/a> and the pastries from \u003ca href=\"http://www.lavictoriabakery.com/\" target=\"_blank\">La Victoria Bakery\u003c/a> in SF. We also carry cookies from \u003ca href=\"http://eatsaltysweet.com/\" target=\"_blank\">Salty Sweet\u003c/a>. We just started using jams and chutneys from \u003ca href=\"http://www.jakescastrokitchen.com/\" target=\"_blank\">Jake's Castro Kitchen\u003c/a>, as well as carrying chicken salad from \u003ca href=\"https://www.facebook.com/pages/Comfort-Foods-National-Inc/107842212594062\" target=\"_blank\">Comfort Foods National\u003c/a>, Inc. We've connected with \u003ca href=\"http://kingknish.com/\" target=\"_blank\">King Knish\u003c/a> and will be hosting Saturday pop-ups over the next couple months. There are some other small, local businesses we hope to partner with soon; we'd like to use the Bayview honey from \u003ca href=\"http://www.sfhoneyandpollen.com/\" target=\"_blank\">SF Honey and Pollen Company\u003c/a> and some gluten-free options from \u003ca href=\"http://www.wholesomebakery.com/\" target=\"_blank\">Wholesome Bakery\u003c/a>. Keep checking back for new offerings!\u003c/p>\n\u003cp>[gallery link=\"file\" ids=\"84682,84690,84687,84683,84686,84684\"]\u003c/p>\n\u003cp>\u003cstrong>What services does the cycling community center offer?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ross:\u003c/strong> We of course have the full-service bicycle shop with repairs and sales. However, the community center part will focus on bicycle advocacy work as well as education. We're still working to get the necessary connections in place and will very shortly be offering classes for basic skills needed to successfully get around by bicycle: how to fix a flat tire, adjust your brakes, adjust your gears, etc. One of the core principles is to get more people out on bicycles. Obviously getting their bikes fixed is part of that mission, but helping them to get home without getting stranded is much more important.\u003c/p>\n\u003cp>[gallery link=\"file\" ids=\"84679,84677,84676\"]\u003c/p>\n\u003cp>\u003cstrong>Anything you'd like to add?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Jennifer:\u003c/strong> I think we've gotten off to a good start and will only continue to improve as we move forward. I know things aren't perfect, but our hearts are in in this 100% and I believe that shows. One of the best things about being involved in this venture is that we've met a lot of fantastic people in our community, who've given us a great deal of support.\u003c/p>\n\u003cp>\u003cstrong>Ross:\u003c/strong> I've been very pleasantly surprised how well the bike shop has been doing, and how much pent-up demand [there is] for bicycle repairs. There have been a number of people that have come in for a cup of coffee and discovered that we are a bike shop, too. It is the folks like this that say, \"This bike has been sitting in my garage for two years. Now that there is a shop in the neighborhood, I'll bring it in to get fixed.\" This is exactly the type of thing that we're about - getting more people on bikes. And hopefully they'll run into other bicycle people while they're in the shop and that will just encourage them more. Cycling is a fantastic activity that has had nothing but a positive impact on my life. Sharing that with others is the reason we are here.\u003c/p>\n\u003cp>\u003ca href=\"http://velobrews.com/\" target=\"_blank\">\u003cstrong>VeloBrews Cafe and Cycling Community Center\u003c/strong>\u003c/a>\u003cbr>\n4634 3rd St. at Newcomb, San Francisco [\u003ca href=\"https://goo.gl/maps/NVOAB\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: 415-926-8930\u003cbr>\nHours: Mon.-Fri. 6:30AM-4PM; Sat.-Sun. 8AM-4PM\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/velobrews\" target=\"_blank\">VeloBrew Cafe and Cycling Community Center\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/velobrews\" target=\"_blank\">@VeloBrews\u003c/a>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>All photos by Jenny Oh\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"Need some caffeine or some new cycling gear? Jennifer Leeper and Ross Del Duca recently opened a cafe and bike shop to serve their community in Bayview. ","status":"publish","parent":0,"modified":1411661037,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":true,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":29,"wordCount":1488},"headData":{"title":"VeloBrews Cafe and Cycling Community Center Now Open in Bayview | KQED","description":"Need some caffeine or some new cycling gear? Jennifer Leeper and Ross Del Duca recently opened a cafe and bike shop to serve their community in Bayview. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"83736 http://blogs.kqed.org/bayareabites/?p=83736","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/07/09/velobrews-cafe-and-cycling-community-center-now-open-in-bayview/","disqusTitle":"VeloBrews Cafe and Cycling Community Center Now Open in Bayview","path":"/bayareabites/83736/velobrews-cafe-and-cycling-community-center-now-open-in-bayview","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_84681\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/07/09/velobrews-cafe-and-cycling-community-center-now-open-in-bayview/velobrews11/\" rel=\"attachment wp-att-84681\">\u003cimg class=\"size-full wp-image-84681\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/velobrews11.jpg\" alt=\"Ross Del Duca and Jennifer Leeper \" width=\"1000\" height=\"561\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ross Del Duca and Jennifer Leeper\u003c/figcaption>\u003c/figure>\n\u003cp>I'll readily admit that I'm a fan of any establishment that combines my dual love of coffee and cycling in one place -- like NOPA's \u003ca href=\"http://www.mojobicyclecafe.com/\" target=\"_blank\">Mojo Bicycle Cafe\u003c/a> that also houses a bike shop; Oakland's \u003ca href=\"http://actualcafe.com/\" target=\"_blank\">Actual Cafe\u003c/a> with indoor bike parking and bicycle bingo nights; and \u003ca href=\"http://www.bicyclecoffeeco.com/\" target=\"_blank\">Bicycle Coffee\u003c/a>, which makes all of its deliveries by bicycle. So when the \u003ca href=\"http://velobrews.com/\" target=\"_blank\">VeloBrews Cafe and Cycling Community Center\u003c/a> popped up on my radar recently, I connected with Jennifer Leeper and Ross Del Duca, to find out more about their new venture.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"link":"file","ids":"84672,84673,84671","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Partners in life and in business, the co-general managers and Bayview residents live just a few blocks away from their airy space on 3rd Avenue near Newcomb Avenue. With bicycles hanging from the ceiling and cycling-themed art scattered throughout the space, it's a relaxing atmosphere for folks to either enjoy their coffee or pop in for bike repair. There's plans to host screenings soon, but in the meantime, they'll have video from the ongoing \u003ca href=\"http://www.letour.com/us/\" target=\"_blank\">Tour de France\u003c/a> playing in the background.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"link":"file","ids":"84675,84674,84678","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>How long has VeloBrews been open?\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Jennifer:\u003c/strong> The official opening day of the bike shop was May 4th, which was \u003ca href=\"http://www.sundaystreetssf.com/bayviewdogpatch-5414/\" target=\"_blank\">Sunday Streets in the Bayview\u003c/a>. The cafe opened for coffee a week later, and we've been steadily increasing our offerings since.\u003c/p>\n\u003cp>\u003cstrong>What are your respective roles in running VeloBrews?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Jennifer:\u003c/strong> We both serve as general managers, though I lean more toward the cafe side of things. One of the nice things about our relationship is that our strengths complement each other; we balance out each others weaknesses pretty well. It's nice that this has carried over from our personal relationship into our professional one. I've done much of the sourcing in regards to suppliers on the food end, and I'm working on company policy and procedure. I'm also trying to be there as much as I can before I go back to work in August [in education] to help get things together.\u003c/p>\n\u003cp>\u003cstrong>Ross:\u003c/strong> I'm a bit spoiled; I get to be the \"vision\" guy. While I am involved in the operations of the cafe, I tend to focus most of my efforts on the bicycle retail side, as well as helping out our shop manager to run the repair services. I also spend a lot of my time reaching out to local bicycle groups and organizations to find out what we can offer them.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/07/09/velobrews-cafe-and-cycling-community-center-now-open-in-bayview/velobrews10/\" rel=\"attachment wp-att-84680\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/velobrews10.jpg\" alt=\"VeloBrews Cafe & Cycling Community Center\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-84680\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>What was the inspiration for creating VeloBrews?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Jennifer:\u003c/strong> For me, it was a desire to build community and have a place where people could hang out. I've lived in Bayview-Hunter's Point for about nine years now. A few years ago, I met up with a former student; it was disappointing, because there was no place where we could sit down, have a cup of coffee and talk. I realized that our neighborhood was really lacking in places where people could go to meet, and I wished that I had a way to provide something like that for myself and other members of the community.\u003c/p>\n\u003cp>\u003cstrong>Ross:\u003c/strong> I've basically been building the place that I've always wanted to have available myself. I'm passionate about cycling and love hanging out and talking about bikes -- in all applications. So the idea is a place where you can meet with your local riding club, or just grab a cup of coffee and share cycling stories with other cyclists. Somewhere where the competitive cyclist can sit next to the daily bicycle commuter, share a sandwich and their interests in the bicycle.\u003c/p>\n\u003cp>\u003cstrong>What's your related experience in restaurant management and/or cycling?\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/07/09/velobrews-cafe-and-cycling-community-center-now-open-in-bayview/velobrews15/\" rel=\"attachment wp-att-84685\">\u003cimg class=\"alignleft size-medium wp-image-84685\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/velobrews15-290x162.jpg\" alt=\"Jennifer Leeper\" width=\"290\" height=\"162\">\u003c/a>\u003cstrong>Jennifer:\u003c/strong> I have absolutely no restaurant management experience and EXTREMELY limited food service experience. I am an educator, and any management experience I have comes from running a classroom. I love food and I love to eat -- that's where most of my experience comes from. As for cycling, well, I hadn't been on a bike since I was in high school. After meeting Ross and knowing his passion for cycling, I was inspired to get a bike myself. I love my commuter bike, and we've had a few fun rides out in the city. I like to stay in shape but I rarely have much time for the gym, so it's good for me to remember that I can ride my bike from time to time.\u003c/p>\n\u003cp>\u003cstrong>Ross:\u003c/strong> I've been riding for awhile now. I've also been running a cycling media company called VeloReviews. That got me a lot of exposure to the bicycle retail business as a person reporting on products and companies. Restaurant management is a new endeavor for both of us.\u003c/p>\n\u003cp>\u003cstrong>Where do you source the items on your menu, or is all of the food and drinks prepared from scratch on site?\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_84689\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/07/09/velobrews-cafe-and-cycling-community-center-now-open-in-bayview/velobrews19/\" rel=\"attachment wp-att-84689\">\u003cimg class=\"size-full wp-image-84689\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/velobrews19.jpg\" alt=\"The Contador Sandwich: hummus; Monterey Jack cheese; avocado; artichoke hearts; roasted red peppers; red onion; bell pepper; sprouts; Italian dressing (but free of clenbuterol-tainted beef.) $6.50\" width=\"1000\" height=\"561\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The description for the Alberto \"Contador\" sandwich ($6.50) jokes about the \u003ca href=\"http://www.cyclingweekly.co.uk/news/latest-news/contador-banned-for-two-years-after-clenbuterol-positive-45544\" target=\"_blank\">2-year ban the pro racer faced\u003c/a> after testing positive for a prohibited drug, which he claimed he obtained through tainted beef. It's prepared with hummus; Monterey Jack cheese; avocado; artichoke hearts; roasted red peppers; red onion; bell pepper; sprouts; and Italian dressing (but of course, free of clenbuterol-tainted beef.) They've also recently revamped their sandwich menu with other references to popular cycling rides, races and athletes.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Jennifer:\u003c/strong> We're keeping things simple and just making sandwiches, which we offer along with products from other local vendors. Our goal is to keep all our food offerings as local as possible. Our coffee comes from \u003ca href=\"http://www.ubuntucoffeecoop.com/\" target=\"_blank\">The Ubuntu Coffee Cooperative\u003c/a> in Emeryville and we serve chai from \u003ca href=\"http://www.baychaisf.com/\" target=\"_blank\">Bay Chai\u003c/a> here in SF. Our bagels are from \u003ca href=\"http://www.sourflour.org/\" target=\"_blank\">Sour Flour\u003c/a> and the pastries from \u003ca href=\"http://www.lavictoriabakery.com/\" target=\"_blank\">La Victoria Bakery\u003c/a> in SF. We also carry cookies from \u003ca href=\"http://eatsaltysweet.com/\" target=\"_blank\">Salty Sweet\u003c/a>. We just started using jams and chutneys from \u003ca href=\"http://www.jakescastrokitchen.com/\" target=\"_blank\">Jake's Castro Kitchen\u003c/a>, as well as carrying chicken salad from \u003ca href=\"https://www.facebook.com/pages/Comfort-Foods-National-Inc/107842212594062\" target=\"_blank\">Comfort Foods National\u003c/a>, Inc. We've connected with \u003ca href=\"http://kingknish.com/\" target=\"_blank\">King Knish\u003c/a> and will be hosting Saturday pop-ups over the next couple months. There are some other small, local businesses we hope to partner with soon; we'd like to use the Bayview honey from \u003ca href=\"http://www.sfhoneyandpollen.com/\" target=\"_blank\">SF Honey and Pollen Company\u003c/a> and some gluten-free options from \u003ca href=\"http://www.wholesomebakery.com/\" target=\"_blank\">Wholesome Bakery\u003c/a>. Keep checking back for new offerings!\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"link":"file","ids":"84682,84690,84687,84683,84686,84684","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>What services does the cycling community center offer?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ross:\u003c/strong> We of course have the full-service bicycle shop with repairs and sales. However, the community center part will focus on bicycle advocacy work as well as education. We're still working to get the necessary connections in place and will very shortly be offering classes for basic skills needed to successfully get around by bicycle: how to fix a flat tire, adjust your brakes, adjust your gears, etc. One of the core principles is to get more people out on bicycles. Obviously getting their bikes fixed is part of that mission, but helping them to get home without getting stranded is much more important.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"link":"file","ids":"84679,84677,84676","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Anything you'd like to add?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Jennifer:\u003c/strong> I think we've gotten off to a good start and will only continue to improve as we move forward. I know things aren't perfect, but our hearts are in in this 100% and I believe that shows. One of the best things about being involved in this venture is that we've met a lot of fantastic people in our community, who've given us a great deal of support.\u003c/p>\n\u003cp>\u003cstrong>Ross:\u003c/strong> I've been very pleasantly surprised how well the bike shop has been doing, and how much pent-up demand [there is] for bicycle repairs. There have been a number of people that have come in for a cup of coffee and discovered that we are a bike shop, too. It is the folks like this that say, \"This bike has been sitting in my garage for two years. Now that there is a shop in the neighborhood, I'll bring it in to get fixed.\" This is exactly the type of thing that we're about - getting more people on bikes. And hopefully they'll run into other bicycle people while they're in the shop and that will just encourage them more. Cycling is a fantastic activity that has had nothing but a positive impact on my life. Sharing that with others is the reason we are here.\u003c/p>\n\u003cp>\u003ca href=\"http://velobrews.com/\" target=\"_blank\">\u003cstrong>VeloBrews Cafe and Cycling Community Center\u003c/strong>\u003c/a>\u003cbr>\n4634 3rd St. at Newcomb, San Francisco [\u003ca href=\"https://goo.gl/maps/NVOAB\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: 415-926-8930\u003cbr>\nHours: Mon.-Fri. 6:30AM-4PM; Sat.-Sun. 8AM-4PM\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/velobrews\" target=\"_blank\">VeloBrew Cafe and Cycling Community Center\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/velobrews\" target=\"_blank\">@VeloBrews\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>All photos by Jenny Oh\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/83736/velobrews-cafe-and-cycling-community-center-now-open-in-bayview","authors":["2100"],"categories":["bayareabites_109","bayareabites_752","bayareabites_1875","bayareabites_10","bayareabites_90","bayareabites_4","bayareabites_1248"],"tags":["bayareabites_13533","bayareabites_10346","bayareabites_125","bayareabites_13537","bayareabites_9687","bayareabites_13536","bayareabites_13540","bayareabites_13538","bayareabites_9148","bayareabites_13541","bayareabites_13535","bayareabites_13539","bayareabites_13534","bayareabites_13532","bayareabites_13542","bayareabites_8631"],"featImg":"bayareabites_84700","label":"bayareabites"},"bayareabites_80824":{"type":"posts","id":"bayareabites_80824","meta":{"index":"posts_1591205157","site":"bayareabites","id":"80824","score":null,"sort":[1398723611000]},"guestAuthors":[],"slug":"cruising-for-caffeine-4th-annual-coffee-ride","title":"Cruising for Caffeine: 4th Annual Coffee Ride","publishDate":1398723611,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/1278123_10152079999986656_1382224560_o.jpg\">\u003cimg class=\"alignnone size-full wp-image-80826\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/1278123_10152079999986656_1382224560_o.jpg\" alt=\"4th Annual Coffee Ride\" width=\"1538\" height=\"1023\">\u003c/a>\u003c/p>\n\u003cp>When the calendar rolls around to April, it means it's time for me and my cycling co-conspirator, \u003ca href=\"http://www.pamelapalma.com/\" target=\"_blank\">Pamela Palma\u003c/a>, to lead another caffeine-fueled ride! We've alternated in the past between \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/04/28/cruising-for-caffeine-the-3rd-annual-coffee-ride/\" target=\"_blank\">San Francisco\u003c/a> and the \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/05/01/cruising-for-caffeine-the-east-bay-edition/\" target=\"_blank\">East Bay\u003c/a>, and this year it was the latter's turn to host our adventure. Our 22-mile-ish route would make five new stops throughout Oakland, Alameda and Berkeley: \u003ca href=\"http://www.bicyclecoffeeco.com/\" target=\"_blank\">Bicycle Coffee\u003c/a>; \u003ca href=\"http://www.yelp.com/biz/vines-cafe-and-gallery-alameda\" target=\"_blank\">Vines Cafe & Gallery\u003c/a>; \u003ca href=\"http://thecrocafe.com/\" target=\"_blank\">The CRO Cafe\u003c/a>; \u003ca href=\"http://www.bluebottlecoffee.com/cafes/morse\" target=\"_blank\">Blue Bottle\u003c/a>; \u003ca href=\"https://www.facebook.com/Alchemycollective\" target=\"_blank\">Alchemy Collective\u003c/a>. This ride would also be a benefit for \u003ca href=\"https://www.ebbc.org/\" target=\"_blank\">Bike East Bay\u003c/a>, the cycling organization formerly known as the East Bay Bicycle Coalition (I currently serve on the board of directors.)\u003c/p>\n\u003cfigure id=\"attachment_80910\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/4coffeeride10.jpg\">\u003cimg class=\"size-full wp-image-80910\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/4coffeeride10.jpg\" alt=\"Bicycle Coffee\" width=\"1000\" height=\"561\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bicycle Coffee\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.bicyclecoffeeco.com/\" target=\"_blank\">Bicycle Coffee\u003c/a> is normally closed on Sundays, but they graciously opened their shop doors for us at their Jack London Square location. Despite the light sprinkling of rain that began falling around 10AM, about 80 enthusiastic cyclists showed up at their roastery and retail shop to partake of Bicycle Coffee's delicious complimentary coffee -- single-serving, pour over cups and cold brew -- that was offered as a special treat to our group. (However, they do offer \u003ca href=\"http://www.bicyclecoffeeco.com/locations/\" target=\"_blank\">free coffee to the public on Fridays\u003c/a>!) After Renee Rivera, the Executive Director of Bike East Bay, welcomed everyone with a brief speech about the organization, we headed out into the mist towards Alameda.\u003c/p>\n\u003cp>[gallery link=\"file\" ids=\"80909,80905,80906,80907,80908,80914\"]\u003c/p>\n\u003cp>[youtube //www.youtube.com/watch?v=mZSh_BKl8z8]\u003c/p>\n\u003cfigure id=\"attachment_80937\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/4coffeeride57.jpg\">\u003cimg class=\"size-full wp-image-80937\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/4coffeeride57.jpg\" alt=\"Vines Cafe\" width=\"1000\" height=\"561\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Vines Cafe\u003c/figcaption>\u003c/figure>\n\u003cp>By the time we arrived at \u003ca href=\"http://www.yelp.com/biz/vines-cafe-and-gallery-alameda\" target=\"_blank\">Vines Cafe & Gallery\u003c/a>, a lovely home-now-coffeehouse next door to \u003ca href=\"http://www.yelp.com/biz/thomsens-garden-center-alameda\" target=\"_blank\">Thomsen's Garden Center\u003c/a> on Lincoln Avenue, the rain had already disappeared and been replaced by the warm spring sunshine. Towards the entrance of their building, Vines Cafe sells a selection of ceramics, prints and other collectibles. As you make your way towards the back of the space, you'll find a quiet sanctuary to enjoy your coffee and pastries -- either inside or on their lovely patio that overlooks the neighboring nursery.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>[gallery link=\"file\" ids=\"80939,80940,80941,80942,80946,80943\"]\u003c/p>\n\u003cfigure id=\"attachment_80950\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/4coffeeride77.jpg\">\u003cimg class=\"size-full wp-image-80950\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/4coffeeride77.jpg\" alt=\"Blue Bottle\" width=\"1000\" height=\"561\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Blue Bottle\u003c/figcaption>\u003c/figure>\n\u003cp>We took a scenic route past Shoreline Drive along the southern part of Alameda before cutting through Fruitvale to take a loop around Oakland's Lake Merritt. Then our group headed northwards on Broadway to Blue Bottle; their coffee empire continues to expand, and they've recently renovated \u003ca href=\"http://www.bluebottlecoffee.com/cafes/morse\" target=\"_blank\">W.C. Morse building\u003c/a>, a former truck showroom, into an elegant cafe with an array of high-end espresso machines and other wares.\u003c/p>\n\u003cp>[gallery link=\"file\" ids=\"80962,80951,80970,80967,80969,80968\"]\u003c/p>\n\u003cfigure id=\"attachment_80974\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/4coffeeridedeux21.jpg\">\u003cimg class=\"size-full wp-image-80974\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/4coffeeridedeux21.jpg\" alt=\"CRO Cafe\" width=\"1000\" height=\"750\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">CRO Cafe\u003c/figcaption>\u003c/figure>\n\u003cp>About a mile away, we dropped into \u003ca href=\"http://thecrocafe.com/\" target=\"_blank\">The CRO Cafe\u003c/a>'s newly remodeled space in Temescal Alley. They've also extended their hours from 7am-6pm. (You can read more about owner Luigi Oldani's venture \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/12/27/a-cozy-coffee-spot-in-oaklands-temescal-alley-the-cro-cafe/\" target=\"_blank\">in my previous feature\u003c/a>.)\u003c/p>\n\u003cp>[gallery link=\"file\" ids=\"80973,80972,80975\"]\u003c/p>\n\u003cfigure id=\"attachment_80977\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/4coffeeridedeux24.jpg\">\u003cimg class=\"size-full wp-image-80977\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/4coffeeridedeux24.jpg\" alt=\"Alchemy Collective Cafe\" width=\"1000\" height=\"750\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Alchemy Collective Cafe\u003c/figcaption>\u003c/figure>\n\u003cp>Our final stop was the worker-owned Berkeley cafe, the aptly named \u003ca href=\"https://www.facebook.com/Alchemycollective\" target=\"_blank\">Alchemy Collective\u003c/a>. It's a cozy storefront that serves \u003ca href=\"http://www.vervecoffeeroasters.com/\" target=\"_blank\">Verve Coffee\u003c/a> and a small selection of pastries and treats.\u003c/p>\n\u003cp>[gallery link=\"file\" ids=\"80976,80978,80979,80980,80981,80982,80983,80984,80986\"]\u003c/p>\n\u003cfigure id=\"attachment_80990\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/4coffeeridedeux37.jpg\">\u003cimg class=\"size-full wp-image-80990\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/4coffeeridedeux37.jpg\" alt=\"Alchemy Collective Cafe\" width=\"1000\" height=\"750\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">End of the ride!\u003c/figcaption>\u003c/figure>\n\u003cp>Thanks to all who came out on the ride and the local establishments that graciously served our thirsty crew all day. Follow me on \u003ca href=\"https://twitter.com/plattyjo\" target=\"_blank\">Twitter\u003c/a> if you'd like to learn about next year's ride! And see more photos at \u003ca href=\"https://www.flickr.com/photos/plattyjo/sets/72157644402101604/\" target=\"_blank\">my Flickr account here\u003c/a>, and Pamela has additional images \u003ca href=\"https://www.flickr.com/photos/bicigirl/sets/72157644424963683/\" target=\"_blank\">here\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ciframe src=\"//ridewithgps.com/routes/4518764/embed\" width=\"100%\" height=\"500\" frameborder=\"0\">\u003c/iframe>\u003c/p>\n\n","blocks":[],"excerpt":"When the calendar rolls around to April, it means it's time for me and my cycling co-conspirator, Pamela Palma, to lead another caffeine-fueled ride! We've alternated in the past between San Francisco and the East Bay, and this year it was the latter's turn to host our adventure.","status":"publish","parent":0,"modified":1398802237,"stats":{"hasAudio":false,"hasVideo":true,"hasChartOrMap":true,"iframeSrcs":["//ridewithgps.com/routes/4518764/embed"],"hasGoogleForm":false,"hasGallery":true,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":17,"wordCount":601},"headData":{"title":"Cruising for Caffeine: 4th Annual Coffee Ride | KQED","description":"When the calendar rolls around to April, it means it's time for me and my cycling co-conspirator, Pamela Palma, to lead another caffeine-fueled ride! We've alternated in the past between San Francisco and the East Bay, and this year it was the latter's turn to host our adventure.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"80824 http://blogs.kqed.org/bayareabites/?p=80824","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/04/28/cruising-for-caffeine-4th-annual-coffee-ride/","disqusTitle":"Cruising for Caffeine: 4th Annual Coffee Ride","path":"/bayareabites/80824/cruising-for-caffeine-4th-annual-coffee-ride","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/1278123_10152079999986656_1382224560_o.jpg\">\u003cimg class=\"alignnone size-full wp-image-80826\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/1278123_10152079999986656_1382224560_o.jpg\" alt=\"4th Annual Coffee Ride\" width=\"1538\" height=\"1023\">\u003c/a>\u003c/p>\n\u003cp>When the calendar rolls around to April, it means it's time for me and my cycling co-conspirator, \u003ca href=\"http://www.pamelapalma.com/\" target=\"_blank\">Pamela Palma\u003c/a>, to lead another caffeine-fueled ride! We've alternated in the past between \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/04/28/cruising-for-caffeine-the-3rd-annual-coffee-ride/\" target=\"_blank\">San Francisco\u003c/a> and the \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/05/01/cruising-for-caffeine-the-east-bay-edition/\" target=\"_blank\">East Bay\u003c/a>, and this year it was the latter's turn to host our adventure. Our 22-mile-ish route would make five new stops throughout Oakland, Alameda and Berkeley: \u003ca href=\"http://www.bicyclecoffeeco.com/\" target=\"_blank\">Bicycle Coffee\u003c/a>; \u003ca href=\"http://www.yelp.com/biz/vines-cafe-and-gallery-alameda\" target=\"_blank\">Vines Cafe & Gallery\u003c/a>; \u003ca href=\"http://thecrocafe.com/\" target=\"_blank\">The CRO Cafe\u003c/a>; \u003ca href=\"http://www.bluebottlecoffee.com/cafes/morse\" target=\"_blank\">Blue Bottle\u003c/a>; \u003ca href=\"https://www.facebook.com/Alchemycollective\" target=\"_blank\">Alchemy Collective\u003c/a>. This ride would also be a benefit for \u003ca href=\"https://www.ebbc.org/\" target=\"_blank\">Bike East Bay\u003c/a>, the cycling organization formerly known as the East Bay Bicycle Coalition (I currently serve on the board of directors.)\u003c/p>\n\u003cfigure id=\"attachment_80910\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/4coffeeride10.jpg\">\u003cimg class=\"size-full wp-image-80910\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/4coffeeride10.jpg\" alt=\"Bicycle Coffee\" width=\"1000\" height=\"561\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bicycle Coffee\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.bicyclecoffeeco.com/\" target=\"_blank\">Bicycle Coffee\u003c/a> is normally closed on Sundays, but they graciously opened their shop doors for us at their Jack London Square location. Despite the light sprinkling of rain that began falling around 10AM, about 80 enthusiastic cyclists showed up at their roastery and retail shop to partake of Bicycle Coffee's delicious complimentary coffee -- single-serving, pour over cups and cold brew -- that was offered as a special treat to our group. (However, they do offer \u003ca href=\"http://www.bicyclecoffeeco.com/locations/\" target=\"_blank\">free coffee to the public on Fridays\u003c/a>!) After Renee Rivera, the Executive Director of Bike East Bay, welcomed everyone with a brief speech about the organization, we headed out into the mist towards Alameda.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"link":"file","ids":"80909,80905,80906,80907,80908,80914","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/mZSh_BKl8z8'\n title='//www.youtube.com/embed/mZSh_BKl8z8'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cfigure id=\"attachment_80937\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/4coffeeride57.jpg\">\u003cimg class=\"size-full wp-image-80937\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/4coffeeride57.jpg\" alt=\"Vines Cafe\" width=\"1000\" height=\"561\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Vines Cafe\u003c/figcaption>\u003c/figure>\n\u003cp>By the time we arrived at \u003ca href=\"http://www.yelp.com/biz/vines-cafe-and-gallery-alameda\" target=\"_blank\">Vines Cafe & Gallery\u003c/a>, a lovely home-now-coffeehouse next door to \u003ca href=\"http://www.yelp.com/biz/thomsens-garden-center-alameda\" target=\"_blank\">Thomsen's Garden Center\u003c/a> on Lincoln Avenue, the rain had already disappeared and been replaced by the warm spring sunshine. Towards the entrance of their building, Vines Cafe sells a selection of ceramics, prints and other collectibles. As you make your way towards the back of the space, you'll find a quiet sanctuary to enjoy your coffee and pastries -- either inside or on their lovely patio that overlooks the neighboring nursery.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"link":"file","ids":"80939,80940,80941,80942,80946,80943","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cfigure id=\"attachment_80950\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/4coffeeride77.jpg\">\u003cimg class=\"size-full wp-image-80950\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/4coffeeride77.jpg\" alt=\"Blue Bottle\" width=\"1000\" height=\"561\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Blue Bottle\u003c/figcaption>\u003c/figure>\n\u003cp>We took a scenic route past Shoreline Drive along the southern part of Alameda before cutting through Fruitvale to take a loop around Oakland's Lake Merritt. Then our group headed northwards on Broadway to Blue Bottle; their coffee empire continues to expand, and they've recently renovated \u003ca href=\"http://www.bluebottlecoffee.com/cafes/morse\" target=\"_blank\">W.C. Morse building\u003c/a>, a former truck showroom, into an elegant cafe with an array of high-end espresso machines and other wares.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"link":"file","ids":"80962,80951,80970,80967,80969,80968","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cfigure id=\"attachment_80974\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/4coffeeridedeux21.jpg\">\u003cimg class=\"size-full wp-image-80974\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/4coffeeridedeux21.jpg\" alt=\"CRO Cafe\" width=\"1000\" height=\"750\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">CRO Cafe\u003c/figcaption>\u003c/figure>\n\u003cp>About a mile away, we dropped into \u003ca href=\"http://thecrocafe.com/\" target=\"_blank\">The CRO Cafe\u003c/a>'s newly remodeled space in Temescal Alley. They've also extended their hours from 7am-6pm. (You can read more about owner Luigi Oldani's venture \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/12/27/a-cozy-coffee-spot-in-oaklands-temescal-alley-the-cro-cafe/\" target=\"_blank\">in my previous feature\u003c/a>.)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"link":"file","ids":"80973,80972,80975","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cfigure id=\"attachment_80977\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/4coffeeridedeux24.jpg\">\u003cimg class=\"size-full wp-image-80977\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/4coffeeridedeux24.jpg\" alt=\"Alchemy Collective Cafe\" width=\"1000\" height=\"750\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Alchemy Collective Cafe\u003c/figcaption>\u003c/figure>\n\u003cp>Our final stop was the worker-owned Berkeley cafe, the aptly named \u003ca href=\"https://www.facebook.com/Alchemycollective\" target=\"_blank\">Alchemy Collective\u003c/a>. It's a cozy storefront that serves \u003ca href=\"http://www.vervecoffeeroasters.com/\" target=\"_blank\">Verve Coffee\u003c/a> and a small selection of pastries and treats.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"link":"file","ids":"80976,80978,80979,80980,80981,80982,80983,80984,80986","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cfigure id=\"attachment_80990\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/4coffeeridedeux37.jpg\">\u003cimg class=\"size-full wp-image-80990\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/4coffeeridedeux37.jpg\" alt=\"Alchemy Collective Cafe\" width=\"1000\" height=\"750\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">End of the ride!\u003c/figcaption>\u003c/figure>\n\u003cp>Thanks to all who came out on the ride and the local establishments that graciously served our thirsty crew all day. Follow me on \u003ca href=\"https://twitter.com/plattyjo\" target=\"_blank\">Twitter\u003c/a> if you'd like to learn about next year's ride! And see more photos at \u003ca href=\"https://www.flickr.com/photos/plattyjo/sets/72157644402101604/\" target=\"_blank\">my Flickr account here\u003c/a>, and Pamela has additional images \u003ca href=\"https://www.flickr.com/photos/bicigirl/sets/72157644424963683/\" target=\"_blank\">here\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ciframe src=\"//ridewithgps.com/routes/4518764/embed\" width=\"100%\" height=\"500\" frameborder=\"0\">\u003c/iframe>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/80824/cruising-for-caffeine-4th-annual-coffee-ride","authors":["2100"],"categories":["bayareabites_109","bayareabites_264","bayareabites_8770","bayareabites_1875","bayareabites_366","bayareabites_1807","bayareabites_1248"],"tags":["bayareabites_13285","bayareabites_14751","bayareabites_9978","bayareabites_10346","bayareabites_8472","bayareabites_125","bayareabites_13287","bayareabites_9687","bayareabites_14757","bayareabites_8843","bayareabites_13286"],"featImg":"bayareabites_80830","label":"bayareabites"},"bayareabites_74626":{"type":"posts","id":"bayareabites_74626","meta":{"index":"posts_1591205157","site":"bayareabites","id":"74626","score":null,"sort":[1385744223000]},"guestAuthors":[],"slug":"cyclists-plan-to-use-pedal-power-to-help-san-francisco-and-marin-food-banks","title":"Cyclists Plan to Use Pedal Power to Help San Francisco and Marin Food Banks ","publishDate":1385744223,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://www.sffoodbank.org/\" target=\"_blank\">The San Francisco and Marin Food Banks\u003c/a> has been struggling to make ends meet this year as both food and financial \u003ca href=\"http://ww2.kqed.org/news/2013/11/26/119446/food-bank-donations-down\" target=\"_blank\">donations have been dropping\u003c/a>. The 8th Annual Supermarket Street Sweep, the charity bike race that I organize every holiday season, is happening again on Saturday, December 7. You can get information on how to participate at \u003ca href=\"http://supermarketstreetsweep.blogspot.com/\" target=\"_blank\">the event website\u003c/a>. And check out my previous post on the Sweep's history below.\u003c/p>\n\u003cdiv class=\"mceItemEmbedly\">\n\u003cdiv class=\"embedly\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/5235358701_ec8109d6cb_z-300x200.jpg\" class=\"thumb embedly-thumbnail-small\">\u003ca class=\"embedly-title\" target=\"_blank\" href=\"http://ww2.kqed.org/bayareabites/2011/11/30/filling-the-pantry-of-the-san-francisco-food-bank-with-pedal-power/\">Filling the Pantry of the San Francisco Food Bank with Pedal Power\u003c/a>Father and son Eric and Sprocket Downing in the 2010 Supermarket Street Sweep. Photo by Koshi.\n\u003c/div>\n\u003c/div>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"The 8th Annual Supermarket Street Sweep is a charity bike race that benefits the San Francisco and Marin Food Banks. This year's event takes place on Saturday, December 7. ","status":"publish","parent":0,"modified":1386010195,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":3,"wordCount":101},"headData":{"title":"Cyclists Plan to Use Pedal Power to Help San Francisco and Marin Food Banks | KQED","description":"The 8th Annual Supermarket Street Sweep is a charity bike race that benefits the San Francisco and Marin Food Banks. This year's event takes place on Saturday, December 7. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"74626 http://blogs.kqed.org/bayareabites/?p=74626","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/11/29/cyclists-plan-to-use-pedal-power-to-help-san-francisco-and-marin-food-banks/","disqusTitle":"Cyclists Plan to Use Pedal Power to Help San Francisco and Marin Food Banks ","path":"/bayareabites/74626/cyclists-plan-to-use-pedal-power-to-help-san-francisco-and-marin-food-banks","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.sffoodbank.org/\" target=\"_blank\">The San Francisco and Marin Food Banks\u003c/a> has been struggling to make ends meet this year as both food and financial \u003ca href=\"http://ww2.kqed.org/news/2013/11/26/119446/food-bank-donations-down\" target=\"_blank\">donations have been dropping\u003c/a>. The 8th Annual Supermarket Street Sweep, the charity bike race that I organize every holiday season, is happening again on Saturday, December 7. You can get information on how to participate at \u003ca href=\"http://supermarketstreetsweep.blogspot.com/\" target=\"_blank\">the event website\u003c/a>. And check out my previous post on the Sweep's history below.\u003c/p>\n\u003cdiv class=\"mceItemEmbedly\">\n\u003cdiv class=\"embedly\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/5235358701_ec8109d6cb_z-300x200.jpg\" class=\"thumb embedly-thumbnail-small\">\u003ca class=\"embedly-title\" target=\"_blank\" href=\"http://ww2.kqed.org/bayareabites/2011/11/30/filling-the-pantry-of-the-san-francisco-food-bank-with-pedal-power/\">Filling the Pantry of the San Francisco Food Bank with Pedal Power\u003c/a>Father and son Eric and Sprocket Downing in the 2010 Supermarket Street Sweep. Photo by Koshi.\n\u003c/div>\n\u003c/div>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/74626/cyclists-plan-to-use-pedal-power-to-help-san-francisco-and-marin-food-banks","authors":["2100"],"categories":["bayareabites_109","bayareabites_752","bayareabites_1962","bayareabites_50","bayareabites_3032","bayareabites_90"],"tags":["bayareabites_9218","bayareabites_9687","bayareabites_9947","bayareabites_9946","bayareabites_248","bayareabites_12738","bayareabites_9945"],"featImg":"bayareabites_74638","label":"bayareabites"},"bayareabites_63629":{"type":"posts","id":"bayareabites_63629","meta":{"index":"posts_1591205157","site":"bayareabites","id":"63629","score":null,"sort":[1373386572000]},"guestAuthors":[],"slug":"curbside-creamery-a-new-ice-cream-venture-rolls-into-oakland","title":"Curbside Creamery: A New Ice Cream Venture Rolls Into Oakland","publishDate":1373386572,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_64795\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/curbside15.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/curbside15.jpg\" alt=\"Curbside Creamery\" width=\"1000\" height=\"677\" class=\"size-full wp-image-64795\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Owner Tori Wentworth of Curbside Creamery\u003c/figcaption>\u003c/figure>\n\u003cp>There's a promising newcomer entering the East Bay ice cream scene: \u003ca href=\"http://www.curbsideoakland.com\" target=\"_blank\">Curbside Creamery\u003c/a> plans to start scooping from its new space in Oakland's Temescal Alley this fall. In the meantime, you may spot owner Tori Wentworth rolling through the streets this summer on her unique vending trike making deliveries, popping up at local farmers' markets or serving up her sweet treats at special events. \u003c/p>\n\u003cfigure id=\"attachment_64786\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/curbside06.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/curbside06.jpg\" alt=\"Curbside Creamery's Tori Wentworth dishes out free samples at a recent First Friday event held in Oakland's Temescal Alley\" width=\"1000\" height=\"561\" class=\"size-full wp-image-64786\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Curbside Creamery's Tori Wentworth dishes out free samples at a recent First Friday event held in Oakland's Temescal Alley.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_64782\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/curbside02.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/curbside02.jpg\" alt=\"Curbside Creamery Ice Cream\" width=\"1000\" height=\"561\" class=\"size-full wp-image-64782\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">An assortment of Curbside Creamery's offerings\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_64790\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/curbside10.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/curbside10.jpg\" alt=\"Curbside Creamery Chocolate\" width=\"1000\" height=\"561\" class=\"size-full wp-image-64790\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tori uses Guittard and Valrhona chocolate for her chocolate ice cream.\u003c/figcaption>\u003c/figure>\n\u003cp>I met Tori through the Bay Area cycling community, so it's no surprise she's launching her new venture through pedal-powered means. She recently graduated from UC Berkeley two years ago with a degree in philosophy, but eschewed academia and jumped onto the entrepreneurial track right after college.\u003c/p>\n\u003cblockquote>\u003cp>\"I decided somewhere along the way that I wanted to start a business of some kind. It runs in my family--my dad and grandfather were both business owners, as well as a bunch of my extended family. On a trip to NYC, I went with a friend to an all-vegan, cashew-based ice cream place in Manhattan called \u003ca href=\"http://www.lulassweetapothecary.com/\" target=\"_blank\">Lula's Sweet Apothecary\u003c/a>. It was delicious, cool, cute and offered soft serve -- which I loved. I thought the [Bay Area] could really use a shop like that, [which offered] such solid vegan ice cream. So the day after graduating college, I started developing my own cashew milk-based recipes. There wasn't much info out there on the subject at all, so I more or less started from scratch. Later on when my recipes were solid, I decided to venture into dairy as well, which was fun and easy after all the work I'd already put in.\"\u003c/p>\u003c/blockquote>\n\u003cfigure id=\"attachment_64792\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/curbside12.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/curbside12.jpg\" alt=\"Mint stracciatella\" width=\"1000\" height=\"561\" class=\"size-full wp-image-64792\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mint stracciatella\u003c/figcaption>\u003c/figure>\n\u003cp>The East Bay is already chock-full of delicious ice cream offerings, such as \u003ca href=\"http://www.ici-icecream.com/\" target=\"_blank\">Ici\u003c/a>, \u003ca href=\"http://www.screamsorbet.com/\" target=\"_blank\">Scream Sorbet\u003c/a>, \u003ca href=\"http://www.tarasorganic.com/\" target=\"_blank\">Tara's Organic\u003c/a>, \u003ca href=\"http://tuckersicecream.com/\" target=\"_blank\">Tucker's\u003c/a>, \u003ca href=\"http://www.creamnation.com/\" target=\"_blank\">CREAM\u003c/a> and the venerable \u003ca href=\"http://www.fentonscreamery.com/\" target=\"_blank\">Fenton's\u003c/a> in Piedmont among many others. How will Curbside Creamery stand out?\u003c/p>\n\u003cblockquote>\u003cp>\"I suppose the first big difference is going to be quality and sheer amount of my vegan, dairy-free offerings--I can make all my flavors either way and plan to rotate through a full range in the shop. And it's not sorbet style. It really delivers the flavors and texture like a cream base. Secondly, my goal is to offer the quality level of the new, artisan ice cream shops combined with the experience of a hometown-style shop. I've focused on creating the most amazing versions of classic flavors people love rather than focusing on creating flavors they've never seen before. I want you to feel nostalgic, to get jimmy sprinkles if you want, to bring along the kids or hang out with friends. Ice cream is all about enjoyment and fun, after all. Or at least it should be! The plan is for the front of my shop to be able to open up nearly all the way across, so on warm days it has an airy beach boardwalk feel. I think we were able to capture this in the look of my logo. The font was based off of the sign for an old saltwater taffy shop.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/curbside01.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/curbside01.jpg\" alt=\"Curbside Creamery Sign\" width=\"1000\" height=\"650\" class=\"alignnone size-full wp-image-64781\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/curbside14.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/curbside14.jpg\" alt=\"Curbside Creamery Sign 2\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-64794\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Tori's churning out her ice cream from her home kitchen for now, but she'll be moving production to the \u003ca href=\"https://www.facebook.com/theuptownkitchen\" target=\"_blank\">Uptown Kitchen\u003c/a> in Oakland in the near future. She sources her dairy products from \u003ca href=\"http://strausfamilycreamery.com/\" target=\"_blank\">Straus\u003c/a>, and several other ingredients come from local companies. \u003ca href=\"http://www.bicyclecoffeeco.com/\" target=\"_blank\">Bicycle Coffee\u003c/a> and \u003ca href=\"http://www.vervecoffeeroasters.com/\" target=\"_blank\">Verve\u003c/a> are two suppliers for her coffee-flavored confections (and she'll probably rotate companies on a regular basis), while her cookies and dough are provided by the \u003ca href=\"http://littleladybugbakeshop.com/\" target=\"_blank\">Little Ladybug Bakery\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/curbside11.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/curbside11.jpg\" alt=\"Tori of Curbside Creamery\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-64791\">\u003c/a>\u003c/p>\n\u003cp>Tori's currently in the most challenging phase of Curbside Creamery's ongoing development: raising funds for equipment and renovating her future space in Temescal Alley. \u003c/p>\n\u003cblockquote>\u003cp>\"The shop is going to take a huge investment of time and money--construction, equipment, permits, inventory, etc. So I'm focusing on securing the money I need, and that means applying for bank loans and \u003ca href=\"http://www.kickstarter.com/projects/curbsidecreamery/curbside-creamerys-pledge-dessert-first-campaign\" target=\"_blank\">[promoting] my Kickstarter campaign\u003c/a>. I'm setting my fundraising goal at $20,000, which is the price of the commercial ice cream maker I need. Since it's the literal and figurative backbone of my business--it will produce every bit of ice cream I sell--I thought it would be a good, clear goal to push for. If all goes well with Kickstarter and with the loan, I hope to start construction within the next two months, and to get the doors open in the fall. Right now the unit in Temescal Alley is a completely gutted space, so it's going to take time to get everything into place. But it's a beautiful little space with a high ceiling, and I couldn't ask for a more awesome spot than the Alley. I'm super excited about it.\"\u003c/p>\u003c/blockquote>\n\u003cdiv class=\"single-video\"> \u003c/div>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.curbsideoakland.com/%E2%80%8E\" target=\"_blank\">Curbside Creamery\u003c/a>\u003c/strong>\u003cbr>\n482 49th St., Oakland, CA [\u003ca href=\"http://goo.gl/wnb6m\">map\u003c/a>]\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Curbside-Creamery/150544291776037\" target=\"_blank\">Curbside Creamery\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/curbsidecreamry\" target=\"_blank\">@CurbsideCreamery\u003c/a>\u003c/p>\n\n","blocks":[],"excerpt":"There's a promising newcomer entering the East Bay ice cream scene. Curbside Creamery plans to start scooping from its new space in Oakland's Temescal Alley this fall. ","status":"publish","parent":0,"modified":1490898650,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":14,"wordCount":861},"headData":{"title":"Curbside Creamery: A New Ice Cream Venture Rolls Into Oakland | KQED","description":"There's a promising newcomer entering the East Bay ice cream scene. Curbside Creamery plans to start scooping from its new space in Oakland's Temescal Alley this fall. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"63629 http://blogs.kqed.org/bayareabites/?p=63629","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/07/09/curbside-creamery-a-new-ice-cream-venture-rolls-into-oakland/","disqusTitle":"Curbside Creamery: A New Ice Cream Venture Rolls Into Oakland","path":"/bayareabites/63629/curbside-creamery-a-new-ice-cream-venture-rolls-into-oakland","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_64795\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/curbside15.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/curbside15.jpg\" alt=\"Curbside Creamery\" width=\"1000\" height=\"677\" class=\"size-full wp-image-64795\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Owner Tori Wentworth of Curbside Creamery\u003c/figcaption>\u003c/figure>\n\u003cp>There's a promising newcomer entering the East Bay ice cream scene: \u003ca href=\"http://www.curbsideoakland.com\" target=\"_blank\">Curbside Creamery\u003c/a> plans to start scooping from its new space in Oakland's Temescal Alley this fall. In the meantime, you may spot owner Tori Wentworth rolling through the streets this summer on her unique vending trike making deliveries, popping up at local farmers' markets or serving up her sweet treats at special events. \u003c/p>\n\u003cfigure id=\"attachment_64786\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/curbside06.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/curbside06.jpg\" alt=\"Curbside Creamery's Tori Wentworth dishes out free samples at a recent First Friday event held in Oakland's Temescal Alley\" width=\"1000\" height=\"561\" class=\"size-full wp-image-64786\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Curbside Creamery's Tori Wentworth dishes out free samples at a recent First Friday event held in Oakland's Temescal Alley.\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_64782\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/curbside02.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/curbside02.jpg\" alt=\"Curbside Creamery Ice Cream\" width=\"1000\" height=\"561\" class=\"size-full wp-image-64782\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">An assortment of Curbside Creamery's offerings\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_64790\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/curbside10.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/curbside10.jpg\" alt=\"Curbside Creamery Chocolate\" width=\"1000\" height=\"561\" class=\"size-full wp-image-64790\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tori uses Guittard and Valrhona chocolate for her chocolate ice cream.\u003c/figcaption>\u003c/figure>\n\u003cp>I met Tori through the Bay Area cycling community, so it's no surprise she's launching her new venture through pedal-powered means. She recently graduated from UC Berkeley two years ago with a degree in philosophy, but eschewed academia and jumped onto the entrepreneurial track right after college.\u003c/p>\n\u003cblockquote>\u003cp>\"I decided somewhere along the way that I wanted to start a business of some kind. It runs in my family--my dad and grandfather were both business owners, as well as a bunch of my extended family. On a trip to NYC, I went with a friend to an all-vegan, cashew-based ice cream place in Manhattan called \u003ca href=\"http://www.lulassweetapothecary.com/\" target=\"_blank\">Lula's Sweet Apothecary\u003c/a>. It was delicious, cool, cute and offered soft serve -- which I loved. I thought the [Bay Area] could really use a shop like that, [which offered] such solid vegan ice cream. So the day after graduating college, I started developing my own cashew milk-based recipes. There wasn't much info out there on the subject at all, so I more or less started from scratch. Later on when my recipes were solid, I decided to venture into dairy as well, which was fun and easy after all the work I'd already put in.\"\u003c/p>\u003c/blockquote>\n\u003cfigure id=\"attachment_64792\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/curbside12.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/curbside12.jpg\" alt=\"Mint stracciatella\" width=\"1000\" height=\"561\" class=\"size-full wp-image-64792\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mint stracciatella\u003c/figcaption>\u003c/figure>\n\u003cp>The East Bay is already chock-full of delicious ice cream offerings, such as \u003ca href=\"http://www.ici-icecream.com/\" target=\"_blank\">Ici\u003c/a>, \u003ca href=\"http://www.screamsorbet.com/\" target=\"_blank\">Scream Sorbet\u003c/a>, \u003ca href=\"http://www.tarasorganic.com/\" target=\"_blank\">Tara's Organic\u003c/a>, \u003ca href=\"http://tuckersicecream.com/\" target=\"_blank\">Tucker's\u003c/a>, \u003ca href=\"http://www.creamnation.com/\" target=\"_blank\">CREAM\u003c/a> and the venerable \u003ca href=\"http://www.fentonscreamery.com/\" target=\"_blank\">Fenton's\u003c/a> in Piedmont among many others. How will Curbside Creamery stand out?\u003c/p>\n\u003cblockquote>\u003cp>\"I suppose the first big difference is going to be quality and sheer amount of my vegan, dairy-free offerings--I can make all my flavors either way and plan to rotate through a full range in the shop. And it's not sorbet style. It really delivers the flavors and texture like a cream base. Secondly, my goal is to offer the quality level of the new, artisan ice cream shops combined with the experience of a hometown-style shop. I've focused on creating the most amazing versions of classic flavors people love rather than focusing on creating flavors they've never seen before. I want you to feel nostalgic, to get jimmy sprinkles if you want, to bring along the kids or hang out with friends. Ice cream is all about enjoyment and fun, after all. Or at least it should be! The plan is for the front of my shop to be able to open up nearly all the way across, so on warm days it has an airy beach boardwalk feel. I think we were able to capture this in the look of my logo. The font was based off of the sign for an old saltwater taffy shop.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/curbside01.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/curbside01.jpg\" alt=\"Curbside Creamery Sign\" width=\"1000\" height=\"650\" class=\"alignnone size-full wp-image-64781\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/curbside14.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/curbside14.jpg\" alt=\"Curbside Creamery Sign 2\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-64794\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Tori's churning out her ice cream from her home kitchen for now, but she'll be moving production to the \u003ca href=\"https://www.facebook.com/theuptownkitchen\" target=\"_blank\">Uptown Kitchen\u003c/a> in Oakland in the near future. She sources her dairy products from \u003ca href=\"http://strausfamilycreamery.com/\" target=\"_blank\">Straus\u003c/a>, and several other ingredients come from local companies. \u003ca href=\"http://www.bicyclecoffeeco.com/\" target=\"_blank\">Bicycle Coffee\u003c/a> and \u003ca href=\"http://www.vervecoffeeroasters.com/\" target=\"_blank\">Verve\u003c/a> are two suppliers for her coffee-flavored confections (and she'll probably rotate companies on a regular basis), while her cookies and dough are provided by the \u003ca href=\"http://littleladybugbakeshop.com/\" target=\"_blank\">Little Ladybug Bakery\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/curbside11.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/07/curbside11.jpg\" alt=\"Tori of Curbside Creamery\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-64791\">\u003c/a>\u003c/p>\n\u003cp>Tori's currently in the most challenging phase of Curbside Creamery's ongoing development: raising funds for equipment and renovating her future space in Temescal Alley. \u003c/p>\n\u003cblockquote>\u003cp>\"The shop is going to take a huge investment of time and money--construction, equipment, permits, inventory, etc. So I'm focusing on securing the money I need, and that means applying for bank loans and \u003ca href=\"http://www.kickstarter.com/projects/curbsidecreamery/curbside-creamerys-pledge-dessert-first-campaign\" target=\"_blank\">[promoting] my Kickstarter campaign\u003c/a>. I'm setting my fundraising goal at $20,000, which is the price of the commercial ice cream maker I need. Since it's the literal and figurative backbone of my business--it will produce every bit of ice cream I sell--I thought it would be a good, clear goal to push for. If all goes well with Kickstarter and with the loan, I hope to start construction within the next two months, and to get the doors open in the fall. Right now the unit in Temescal Alley is a completely gutted space, so it's going to take time to get everything into place. But it's a beautiful little space with a high ceiling, and I couldn't ask for a more awesome spot than the Alley. I'm super excited about it.\"\u003c/p>\u003c/blockquote>\n\u003cdiv class=\"single-video\"> \u003c/div>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.curbsideoakland.com/%E2%80%8E\" target=\"_blank\">Curbside Creamery\u003c/a>\u003c/strong>\u003cbr>\n482 49th St., Oakland, CA [\u003ca href=\"http://goo.gl/wnb6m\">map\u003c/a>]\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Curbside-Creamery/150544291776037\" target=\"_blank\">Curbside Creamery\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/curbsidecreamry\" target=\"_blank\">@CurbsideCreamery\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/63629/curbside-creamery-a-new-ice-cream-venture-rolls-into-oakland","authors":["2100"],"categories":["bayareabites_109","bayareabites_1653","bayareabites_1875","bayareabites_181","bayareabites_1873"],"tags":["bayareabites_9687","bayareabites_14773","bayareabites_11449","bayareabites_312","bayareabites_14757","bayareabites_10965","bayareabites_11944","bayareabites_1871"],"featImg":"bayareabites_64837","label":"bayareabites"},"bayareabites_57928":{"type":"posts","id":"bayareabites_57928","meta":{"index":"posts_1591205157","site":"bayareabites","id":"57928","score":null,"sort":[1362701622000]},"guestAuthors":[],"slug":"cycling-chow-fast-fuel-for-the-road","title":"Cycling Chow: Fast Fuel For The Road","publishDate":1362701622,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_58071\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/IMG_0686.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/IMG_0686.jpg\" alt=\"Lavash wrap with roasted chicken, avocado, roasted tomatoes, romaine lettuce and labneh.\" width=\"1000\" height=\"561\" class=\"size-full wp-image-58071\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Lavash wrap with roasted chicken, avocado, roasted tomatoes, romaine lettuce and labneh.\u003c/figcaption>\u003c/figure>\n\u003cp>As an Interactive Producer for \u003ca href=\"http://www.kqed.org/science/\" target=\"_blank\">KQED Science\u003c/a>, I've always been drawn to cover a range of subjects about the natural world. Health and wellness-related stories interest me in particular -- and this month happens to be \u003ca href=\"http://www.eatright.org/nnm/\" target=\"_blank\">National Nutrition Month\u003c/a> -- as I'm an avid cyclist. When I'm not behind a computer, you'll more often than not find me riding \u003ca href=\"http://www.plattyjo.com/category/cycling/\" target=\"_blank\">one of my bicycles\u003c/a>. \u003c/p>\n\u003cp>One challenge I decided to undertake this year is completing as many of the routes organized by the \u003ca href=\"http://sfrandonneurs.org/\" target=\"_blank\">San Francisco Randonneurs\u003c/a> as I can. (Randonneuring is a type of cycling endurance event that originated in France; check out \u003ca href=\"http://www.rusa.org/faq1.html\" target=\"_blank\">this website\u003c/a> for more info.) My third event on the calendar is the \u003ca href=\"http://ridewithgps.com/routes/1770624\" target=\"_blank\">Russian River 300k\u003c/a> coming up this Saturday. My husband and I will be pedaling 186 miles within a 20-hour period. That's a lot of time on the bike -- and we'll need to eat a lot of calories to keep us going. \u003c/p>\n\u003cp>I'm generally not a fan of sports drinks, energy gels or bars that athletes typically rely on during training sessions or competitive events. (There are some exceptions I'll make when it comes to bars, see my list further down in this post.) Many of them have a lot of artificial ingredients, additives and preservatives and frankly, aren't really that appetizing to me. Some of them disagree with my stomach, especially ones that contain stimulants like \u003ca href=\"http://en.wikipedia.org/wiki/Guarana\" target=\"_blank\">guarana\u003c/a>. I prefer to eat food that looks like, well, food -- so that means I'll avoid purple sugary liquids, gelatinous packets of goo and waxy energy bricks. For me, a big part of enjoying a meal is the psychological aspect. I just don't feel as nourished when I eat junk food or a lot of processed, prepackaged products (although pizza and burgers definitely hold a dear place in my hopefully healthy heart.) So lately I've been brainstorming ways to make healthy, portable meals in the small amount of spare time that I have during the evenings or weekends.\u003c/p>\n\u003cp>I recently acquired a copy of sports physiologist Allen Lim's book, \"\u003ca href=\"http://feedzonecookbook.com/\" target=\"_blank\">The Feed Zone\u003c/a>,\" a cookbook specifically geared towards serious cyclists (although his recipes can be used by anyone who leads an active lifestyle.) \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Feed-Zone.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Feed-Zone.png\" alt=\"The Feed Zone Cookbook\" width=\"400\" class=\"aligncenter size-full wp-image-57959\">\u003c/a>\u003c/p>\n\u003cblockquote>\u003cp>\"There is an overwhelming amount of scientific and real-world evidence that demonstrates that a diet rich in carbohydrates is critical to success in endurance sports,\" Lim writes in the introduction of his book. \"Carbohydrates are stored in the body as liver and muscle glycogen. Without it, an athlete's ability to perform at high intensity is severely diminished, and when it is depleted the dreaded \u003ca href=\"http://en.wikipedia.org/wiki/Hitting_the_wall\" target=\"_blank\">bonk\u003c/a> is a distinct possibility.\"\u003c/p>\u003c/blockquote>\n\u003cp>Many athletes 'carbo-load,' or build up their stores of carbohydrates in advance of an event. But are there carbs that are better than others? Lim feels there's really no one-size-fits-all strategy and also discusses one of the more popular trends within health circles today -- gluten-free eating -- and his experimentation with the diet professionally. \u003c/p>\n\u003cblockquote>\u003cp>\"In the 2008 Tour de France, the Garmin cycling team did something that no other team had done before -- the team went almost entirely gluten-free, or, more correctly, wheat-free. The idea came about when some of our doctors hypothesized that going wheat-free would help reduce the \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/02/20/four-foods-to-avoid-that-promote-inflammation-and-can-cause-disease/\" target=\"_blank\">inflammatory load\u003c/a> on our riders over the course of the race.\"\u003c/p>\u003c/blockquote>\n\u003cp>Lim concludes that the results were mixed and it's best for individuals to listen to their own bodies to determine whether a bowl of pasta or quinoa will provide the best energy source in the long run. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>For my own diet, eating mostly yeast-free and gluten-free generally works best for me. I feel less bloated and sluggish when I limit my intake of white bread, pasta and pastries. So I rely more on whole grains, tortillas, lavash and multi-grain bread as carb sources, along with fruits and vegetables. \u003c/p>\n\u003cp>The tricky part with my meals-on-wheels is figuring out how to carry as much food as possible in the small bag I have mounted on my handlebars. \u003c/p>\n\u003cfigure id=\"attachment_58081\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/IMG_0699.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/IMG_0699.jpg\" alt=\"Hopefully I can cram a ton of food into this bag for Saturday!\" width=\"1000\" height=\"561\" class=\"size-full wp-image-58081\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Hopefully I can cram a ton of food into this bag for this Saturday!\u003c/figcaption>\u003c/figure>\n\u003cp>While there are mandatory stops along the way where we can buy prepared food -- we're required to get receipts at designated stops such as supermarkets as proof we're riding along the route -- it's faster, cheaper and oftentimes more delicious to eat our own homemade meals (although \u003ca href=\"http://www.plattyjo.com/2013/02/randonneur-ride-report-two-rock-valley-ford-200k/\" target=\"_blank\">our lunch of flank steak bruschetta and tomato soup\u003c/a> from \u003ca href=\"http://ww2.kqed.org/bayareabites/2006/04/27/do-the-cowgirl-can-cantina/\" target=\"_blank\">The Cowgirl Cantina\u003c/a> was superb.) \u003c/p>\n\u003cp>Here's a small sampling of what I've brought with me on recent rides: \u003c/p>\n\u003cul>\n\u003cli>Peanut butter, strawberry jelly and banana sandwiches on whole wheat bread\u003c/li>\n\u003cli>Whole wheat lavash with roasted chicken, roasted tomatoes, romaine lettuce, avocado and \u003ca href=\"http://en.wikipedia.org/wiki/Strained_yogurt\" target=\"_blank\">labneh\u003c/a>\u003c/li>\n\u003cli>Hummus on whole wheat pita with cucumber and tomato\u003c/li>\n\u003cli>Hard-boiled eggs\u003c/li>\n\u003cli>Tangerines and small apples\u003c/li>\n\u003cli>Baby carrots\u003c/li>\n\u003cli>Dried nuts and fruit\u003c/li>\n\u003cli>\u003ca href=\"http://shop.theprobar.com/PROBAR-Meal-Peanut-Butter-Chocolate-Chip/p/PRO-100322N&c=ProBar@Meal\" target=\"_blank\">ProBars\u003c/a>, \u003ca href=\"http://www.18rabbits.com/nutrition.html#veritas\" target=\"_blank\">18 Rabbits\u003c/a> and \u003ca href=\"http://www.bonkbreaker.com/energy-bars/__peanut-butter-and-jelly\" target=\"_blank\">Bonk Breakers\u003c/a> (I've found these brands to be the tastiest and most wholesome energy bars and great for low sugar emergencies.)\u003c/li>\n\u003cp>I tend to avoid most dairy products and chocolate as they don't keep as well in my bag, so I'll pick up those items during the ride.\n\u003c/p>\u003c/ul>\n\u003cp>For the 300k, more PB & J and lavash sandwiches will be the staple items of our meals as they don't get soggy and are super filling. \u003c/p>\n\u003cfigure id=\"attachment_58072\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/IMG_0691.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/IMG_0691.jpg\" alt=\"Lavash wrap with roasted chicken, avocado, roasted tomatoes, romaine lettuce and labneh.\" width=\"1000\" height=\"561\" class=\"size-full wp-image-58072\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">I pack my wraps in a lined, reusable snack bag.\u003c/figcaption>\u003c/figure>\n\u003cp>I'm also adding mini-burritos to the mix (made with roasted chicken or tri-tip, black beans, brown rice, avocado, roasted tomato salsa, sauteed zucchini and peppers).\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/IMG_0693.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/IMG_0693.jpg\" alt=\"roasted chicken burrito\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-58073\">\u003c/a>\u003c/p>\n\u003cp>And here's one of Lim's famous recipes: \u003ca href=\"http://lavamagazine.com/training/recipe-allen-lims-rice-cakes/\" target=\"_blank\">rice cakes\u003c/a>. I adapted his version and made mine with brown rice, Niman Ranch ham, eggs, scallions wrapped with seaweed and omitted the sugar and cheese. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/IMG_0695.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/IMG_0695.jpg\" alt=\"seaweed burrito\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-58078\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/IMG_0696.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/IMG_0696.jpg\" alt=\"seaweed burrito\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-58079\">\u003c/a>\u003c/p>\n\u003cp>Future combinations I'd like to try would be a brown rice burritos made with sauteed onions and ground turkey, spinach, dried or fresh cherries and cashews wrapped in a tortilla. \u003c/p>\n\u003cfigure id=\"attachment_57961\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/turkey-e1362592568931.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/turkey-e1362592568931.jpg\" alt=\"I've made this brown rice and ground turkey dish with sauteed red onion, spinach, fresh or dried cherries and cashews before and think it would be a great burrito filling.\" width=\"1000\" height=\"576\" class=\"size-full wp-image-57961\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">I've made this brown rice and ground turkey dish in the past and think it would be a savory burrito filling.\u003c/figcaption>\u003c/figure>\n\u003cp>I'm also a big fan of quinoa and have used a wide \u003ca href=\"http://www.flickr.com/photos/plattyjo/3195563299/\" target=\"_blank\">variety of ingredients\u003c/a> in the past to make an assortment of salads. \u003c/p>\n\u003cfigure id=\"attachment_57969\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/quinoa-e1362593552767.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/quinoa-e1362593552767.jpg\" alt=\"Roasted chicken quinoa salad with roasted peppers, sheep and cow's milk feta, mixed olives, scallions, spicy pork sausage and sherry vinegar.\" width=\"1000\" height=\"570\" class=\"size-full wp-image-57969\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Roasted chicken quinoa with roasted peppers, sheep and cow's milk feta, mixed olives, scallions, spicy pork sausage and sherry vinegar.\u003c/figcaption>\u003c/figure>\n\u003cp>Other potential candidates include roasted sweet potatoes with steak and arugula in a lavash wrap and roasted salmon, avocado and sesame rice balls. I'd also love to make some of my own energy bars. Lim includes recipes for sweet rice cakes in his book, including these variations: fig & honey; chocolate, peanut and coconut; almond and date.\u003c/p>\n\u003cp>So the next time you're out on the bike, need to pack snacks for a hike or a camping trip or just want something to bring with you to eat before or after a workout -- try some of these alternatives to candy bars and potato chips. And let me know if you have any great recipes of your own in the comments.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/bike1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/bike1000.jpg\" title=\"El Camino CX is in full #randonnerd mode!\" alt=\"El Camino CX is in full #randonnerd mode!\" width=\"1000\" height=\"564\" class=\"aligncenter size-full wp-image-58111\">\u003c/a>\u003c/p>\n\n","blocks":[],"excerpt":"Whether you're out on the bike, a hike or on a camping trip, here are some ideas for portable meals-on-the-go for active lifestyles. ","status":"publish","parent":0,"modified":1363674584,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":27,"wordCount":1217},"headData":{"title":"Cycling Chow: Fast Fuel For The Road | KQED","description":"Whether you're out on the bike, a hike or on a camping trip, here are some ideas for portable meals-on-the-go for active lifestyles. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"57928 http://blogs.kqed.org/bayareabites/?p=57928","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/03/07/cycling-chow-fast-fuel-for-the-road/","disqusTitle":"Cycling Chow: Fast Fuel For The Road","path":"/bayareabites/57928/cycling-chow-fast-fuel-for-the-road","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_58071\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/IMG_0686.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/IMG_0686.jpg\" alt=\"Lavash wrap with roasted chicken, avocado, roasted tomatoes, romaine lettuce and labneh.\" width=\"1000\" height=\"561\" class=\"size-full wp-image-58071\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Lavash wrap with roasted chicken, avocado, roasted tomatoes, romaine lettuce and labneh.\u003c/figcaption>\u003c/figure>\n\u003cp>As an Interactive Producer for \u003ca href=\"http://www.kqed.org/science/\" target=\"_blank\">KQED Science\u003c/a>, I've always been drawn to cover a range of subjects about the natural world. Health and wellness-related stories interest me in particular -- and this month happens to be \u003ca href=\"http://www.eatright.org/nnm/\" target=\"_blank\">National Nutrition Month\u003c/a> -- as I'm an avid cyclist. When I'm not behind a computer, you'll more often than not find me riding \u003ca href=\"http://www.plattyjo.com/category/cycling/\" target=\"_blank\">one of my bicycles\u003c/a>. \u003c/p>\n\u003cp>One challenge I decided to undertake this year is completing as many of the routes organized by the \u003ca href=\"http://sfrandonneurs.org/\" target=\"_blank\">San Francisco Randonneurs\u003c/a> as I can. (Randonneuring is a type of cycling endurance event that originated in France; check out \u003ca href=\"http://www.rusa.org/faq1.html\" target=\"_blank\">this website\u003c/a> for more info.) My third event on the calendar is the \u003ca href=\"http://ridewithgps.com/routes/1770624\" target=\"_blank\">Russian River 300k\u003c/a> coming up this Saturday. My husband and I will be pedaling 186 miles within a 20-hour period. That's a lot of time on the bike -- and we'll need to eat a lot of calories to keep us going. \u003c/p>\n\u003cp>I'm generally not a fan of sports drinks, energy gels or bars that athletes typically rely on during training sessions or competitive events. (There are some exceptions I'll make when it comes to bars, see my list further down in this post.) Many of them have a lot of artificial ingredients, additives and preservatives and frankly, aren't really that appetizing to me. Some of them disagree with my stomach, especially ones that contain stimulants like \u003ca href=\"http://en.wikipedia.org/wiki/Guarana\" target=\"_blank\">guarana\u003c/a>. I prefer to eat food that looks like, well, food -- so that means I'll avoid purple sugary liquids, gelatinous packets of goo and waxy energy bricks. For me, a big part of enjoying a meal is the psychological aspect. I just don't feel as nourished when I eat junk food or a lot of processed, prepackaged products (although pizza and burgers definitely hold a dear place in my hopefully healthy heart.) So lately I've been brainstorming ways to make healthy, portable meals in the small amount of spare time that I have during the evenings or weekends.\u003c/p>\n\u003cp>I recently acquired a copy of sports physiologist Allen Lim's book, \"\u003ca href=\"http://feedzonecookbook.com/\" target=\"_blank\">The Feed Zone\u003c/a>,\" a cookbook specifically geared towards serious cyclists (although his recipes can be used by anyone who leads an active lifestyle.) \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Feed-Zone.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Feed-Zone.png\" alt=\"The Feed Zone Cookbook\" width=\"400\" class=\"aligncenter size-full wp-image-57959\">\u003c/a>\u003c/p>\n\u003cblockquote>\u003cp>\"There is an overwhelming amount of scientific and real-world evidence that demonstrates that a diet rich in carbohydrates is critical to success in endurance sports,\" Lim writes in the introduction of his book. \"Carbohydrates are stored in the body as liver and muscle glycogen. Without it, an athlete's ability to perform at high intensity is severely diminished, and when it is depleted the dreaded \u003ca href=\"http://en.wikipedia.org/wiki/Hitting_the_wall\" target=\"_blank\">bonk\u003c/a> is a distinct possibility.\"\u003c/p>\u003c/blockquote>\n\u003cp>Many athletes 'carbo-load,' or build up their stores of carbohydrates in advance of an event. But are there carbs that are better than others? Lim feels there's really no one-size-fits-all strategy and also discusses one of the more popular trends within health circles today -- gluten-free eating -- and his experimentation with the diet professionally. \u003c/p>\n\u003cblockquote>\u003cp>\"In the 2008 Tour de France, the Garmin cycling team did something that no other team had done before -- the team went almost entirely gluten-free, or, more correctly, wheat-free. The idea came about when some of our doctors hypothesized that going wheat-free would help reduce the \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/02/20/four-foods-to-avoid-that-promote-inflammation-and-can-cause-disease/\" target=\"_blank\">inflammatory load\u003c/a> on our riders over the course of the race.\"\u003c/p>\u003c/blockquote>\n\u003cp>Lim concludes that the results were mixed and it's best for individuals to listen to their own bodies to determine whether a bowl of pasta or quinoa will provide the best energy source in the long run. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>For my own diet, eating mostly yeast-free and gluten-free generally works best for me. I feel less bloated and sluggish when I limit my intake of white bread, pasta and pastries. So I rely more on whole grains, tortillas, lavash and multi-grain bread as carb sources, along with fruits and vegetables. \u003c/p>\n\u003cp>The tricky part with my meals-on-wheels is figuring out how to carry as much food as possible in the small bag I have mounted on my handlebars. \u003c/p>\n\u003cfigure id=\"attachment_58081\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/IMG_0699.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/IMG_0699.jpg\" alt=\"Hopefully I can cram a ton of food into this bag for Saturday!\" width=\"1000\" height=\"561\" class=\"size-full wp-image-58081\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Hopefully I can cram a ton of food into this bag for this Saturday!\u003c/figcaption>\u003c/figure>\n\u003cp>While there are mandatory stops along the way where we can buy prepared food -- we're required to get receipts at designated stops such as supermarkets as proof we're riding along the route -- it's faster, cheaper and oftentimes more delicious to eat our own homemade meals (although \u003ca href=\"http://www.plattyjo.com/2013/02/randonneur-ride-report-two-rock-valley-ford-200k/\" target=\"_blank\">our lunch of flank steak bruschetta and tomato soup\u003c/a> from \u003ca href=\"http://ww2.kqed.org/bayareabites/2006/04/27/do-the-cowgirl-can-cantina/\" target=\"_blank\">The Cowgirl Cantina\u003c/a> was superb.) \u003c/p>\n\u003cp>Here's a small sampling of what I've brought with me on recent rides: \u003c/p>\n\u003cul>\n\u003cli>Peanut butter, strawberry jelly and banana sandwiches on whole wheat bread\u003c/li>\n\u003cli>Whole wheat lavash with roasted chicken, roasted tomatoes, romaine lettuce, avocado and \u003ca href=\"http://en.wikipedia.org/wiki/Strained_yogurt\" target=\"_blank\">labneh\u003c/a>\u003c/li>\n\u003cli>Hummus on whole wheat pita with cucumber and tomato\u003c/li>\n\u003cli>Hard-boiled eggs\u003c/li>\n\u003cli>Tangerines and small apples\u003c/li>\n\u003cli>Baby carrots\u003c/li>\n\u003cli>Dried nuts and fruit\u003c/li>\n\u003cli>\u003ca href=\"http://shop.theprobar.com/PROBAR-Meal-Peanut-Butter-Chocolate-Chip/p/PRO-100322N&c=ProBar@Meal\" target=\"_blank\">ProBars\u003c/a>, \u003ca href=\"http://www.18rabbits.com/nutrition.html#veritas\" target=\"_blank\">18 Rabbits\u003c/a> and \u003ca href=\"http://www.bonkbreaker.com/energy-bars/__peanut-butter-and-jelly\" target=\"_blank\">Bonk Breakers\u003c/a> (I've found these brands to be the tastiest and most wholesome energy bars and great for low sugar emergencies.)\u003c/li>\n\u003cp>I tend to avoid most dairy products and chocolate as they don't keep as well in my bag, so I'll pick up those items during the ride.\n\u003c/p>\u003c/ul>\n\u003cp>For the 300k, more PB & J and lavash sandwiches will be the staple items of our meals as they don't get soggy and are super filling. \u003c/p>\n\u003cfigure id=\"attachment_58072\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/IMG_0691.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/IMG_0691.jpg\" alt=\"Lavash wrap with roasted chicken, avocado, roasted tomatoes, romaine lettuce and labneh.\" width=\"1000\" height=\"561\" class=\"size-full wp-image-58072\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">I pack my wraps in a lined, reusable snack bag.\u003c/figcaption>\u003c/figure>\n\u003cp>I'm also adding mini-burritos to the mix (made with roasted chicken or tri-tip, black beans, brown rice, avocado, roasted tomato salsa, sauteed zucchini and peppers).\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/IMG_0693.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/IMG_0693.jpg\" alt=\"roasted chicken burrito\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-58073\">\u003c/a>\u003c/p>\n\u003cp>And here's one of Lim's famous recipes: \u003ca href=\"http://lavamagazine.com/training/recipe-allen-lims-rice-cakes/\" target=\"_blank\">rice cakes\u003c/a>. I adapted his version and made mine with brown rice, Niman Ranch ham, eggs, scallions wrapped with seaweed and omitted the sugar and cheese. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/IMG_0695.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/IMG_0695.jpg\" alt=\"seaweed burrito\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-58078\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/IMG_0696.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/IMG_0696.jpg\" alt=\"seaweed burrito\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-58079\">\u003c/a>\u003c/p>\n\u003cp>Future combinations I'd like to try would be a brown rice burritos made with sauteed onions and ground turkey, spinach, dried or fresh cherries and cashews wrapped in a tortilla. \u003c/p>\n\u003cfigure id=\"attachment_57961\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/turkey-e1362592568931.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/turkey-e1362592568931.jpg\" alt=\"I've made this brown rice and ground turkey dish with sauteed red onion, spinach, fresh or dried cherries and cashews before and think it would be a great burrito filling.\" width=\"1000\" height=\"576\" class=\"size-full wp-image-57961\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">I've made this brown rice and ground turkey dish in the past and think it would be a savory burrito filling.\u003c/figcaption>\u003c/figure>\n\u003cp>I'm also a big fan of quinoa and have used a wide \u003ca href=\"http://www.flickr.com/photos/plattyjo/3195563299/\" target=\"_blank\">variety of ingredients\u003c/a> in the past to make an assortment of salads. \u003c/p>\n\u003cfigure id=\"attachment_57969\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/quinoa-e1362593552767.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/quinoa-e1362593552767.jpg\" alt=\"Roasted chicken quinoa salad with roasted peppers, sheep and cow's milk feta, mixed olives, scallions, spicy pork sausage and sherry vinegar.\" width=\"1000\" height=\"570\" class=\"size-full wp-image-57969\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Roasted chicken quinoa with roasted peppers, sheep and cow's milk feta, mixed olives, scallions, spicy pork sausage and sherry vinegar.\u003c/figcaption>\u003c/figure>\n\u003cp>Other potential candidates include roasted sweet potatoes with steak and arugula in a lavash wrap and roasted salmon, avocado and sesame rice balls. I'd also love to make some of my own energy bars. Lim includes recipes for sweet rice cakes in his book, including these variations: fig & honey; chocolate, peanut and coconut; almond and date.\u003c/p>\n\u003cp>So the next time you're out on the bike, need to pack snacks for a hike or a camping trip or just want something to bring with you to eat before or after a workout -- try some of these alternatives to candy bars and potato chips. And let me know if you have any great recipes of your own in the comments.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/bike1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/bike1000.jpg\" title=\"El Camino CX is in full #randonnerd mode!\" alt=\"El Camino CX is in full #randonnerd mode!\" width=\"1000\" height=\"564\" class=\"aligncenter size-full wp-image-58111\">\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/57928/cycling-chow-fast-fuel-for-the-road","authors":["2100"],"categories":["bayareabites_752","bayareabites_2695","bayareabites_1245","bayareabites_12","bayareabites_4"],"tags":["bayareabites_9218","bayareabites_569","bayareabites_9687","bayareabites_11330","bayareabites_1270","bayareabites_449"],"featImg":"bayareabites_58108","label":"bayareabites"},"bayareabites_56553":{"type":"posts","id":"bayareabites_56553","meta":{"index":"posts_1591205157","site":"bayareabites","id":"56553","score":null,"sort":[1361130776000]},"guestAuthors":[],"slug":"the-3rd-annual-tour-de-biere-an-east-bay-bicycle-brewery-tour","title":"The 3rd Annual Tour de Biere: An East Bay Bicycle Brewery Tour","publishDate":1361130776,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Riding-31.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Riding-31.jpg\" alt=\"Phil of Grand Cru\" width=\"1000\" height=\"720\" class=\"alignnone size-full wp-image-56944\">\u003c/a>\u003c/p>\n\u003cp>I'm a big fan of \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/02/09/celebrating-beer-week-with-a-bike-ride-to-marin-brewing-company/\" target=\"_blank\">bicycles and beer\u003c/a>. As luck would have it, there's a trio of cycling beer aficionados, \u003ca href=\"http://www.thegrandcru.org/\" target=\"_blank\">The Grand Cru\u003c/a>, that organizes monthly rides for like-minded adults in search of tasty local craft beers. \u003c/p>\n\u003cfigure id=\"attachment_56909\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Grand-Cru.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Grand-Cru.jpg\" alt=\"Grand Cru\" width=\"1000\" height=\"561\" class=\"size-full wp-image-56909\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Israel Figueroa, Colin Elliott and Phillip Yip of The Grand Cru with Max Hunter of the East Bay Bicycle Coalition.\u003c/figcaption>\u003c/figure>\n\u003cp>Yesterday they led the 3rd Annual Tour de Biere, a 20-mile route through the East Bay in honor of San Francisco Beer Week. The $25 registration fee benefits the \u003ca href=\"http://www.ebbc.org/\" target=\"_blank\">East Bay Bicycle Coalition\u003c/a>, a local cycling advocacy group (and I'm serving as a board member for them this year, so I was along on the ride as an official representative.) The fee also included complimentary tastings and discounts from the participating breweries. \u003c/p>\n\u003cp>50 riders gathered at 9:30AM at \u003ca href=\"http://www.drinkdrakes.com/\" target=\"_blank\">Drake's Brewing\u003c/a>, a short 12-minute jaunt from San Leandro BART. (Riders were encouraged to take public transportation to and from the breweries.) \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Drake.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Drake.jpg\" alt=\"Drake's Brewery\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-56905\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Crowd.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Crowd.jpg\" alt=\"Crowd at Drake's\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-56900\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Cue-Sheet.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Cue-Sheet.jpg\" alt=\"Cue Sheet\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-56901\">\u003c/a>\u003c/p>\n\u003cp>The organizers provided homemade muffins, fruit, hard boiled eggs and \u003ca href=\"http://www.bicyclecoffeeco.com/\" target=\"_blank\">Bicycle Coffee\u003c/a> for a tasty pre-ride breakfast.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Coffee.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Coffee.jpg\" alt=\"Bicycle Coffee\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-56896\">\u003c/a>\u003c/p>\n\u003cp>Community Manager Jeff McClure and Bar Manager Gabbie Chang gave us an informative tour of the brewery, and we also sampled a new batch of their \u003ca href=\"http://drinkdrakes.com/site/the-beer/drake%E2%80%99s-1500-pale-ale-5-5-abv-48-ibus/\" target=\"_blank\">1500 American Pale Ale\u003c/a>. Drake's produced 12,000 kegs last year and hope to churn out at least 20,000 in 2013, as well as broaden their distribution beyond the Bay Area. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Ferment.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Ferment.jpg\" alt=\"Ferment\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-56907\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Malt.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Malt.jpg\" alt=\"Malt\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-56914\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/kegs.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/kegs.jpg\" alt=\"kegs\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-56910\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Barrels.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Barrels.jpg\" alt=\"Barrels\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-56892\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Blackboard.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Blackboard.jpg\" alt=\"Blackboard\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-56894\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Taps.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Taps.jpg\" alt=\"Taps\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-56931\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Pour.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Pour.jpg\" alt=\"Pour\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-56916\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Drake-Sample.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Drake-Sample.jpg\" alt=\"Drake Tasting\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-56904\">\u003c/a>\u003c/p>\n\u003cp>As a parting gift, they sent us away with a souvenir bottle of their IPA, \u003ca href=\"http://drinkdrakes.com/site/the-beer/drake%E2%80%99s-india-pale-ale-7-abv-65-ibus/\" target=\"_blank\">their flagship brew\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Drake-Bottles.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Drake-Bottles.jpg\" alt=\"Drake Bottles\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-56903\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Drake-Bottle-Cage.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Drake-Bottle-Cage.jpg\" alt=\"Drake Bottle Cage\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-56902\">\u003c/a>\u003c/p>\n\u003cp>Around noon, we hopped on our bikes and headed to West Oakland's \u003ca href=\"http://www.lindenbeer.com/\" target=\"_blank\">Linden Street Brewery\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Riding.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Riding.jpg\" alt=\"Riding\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-56929\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Riding-3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Riding-3.jpg\" alt=\"Riding San Leandro\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-56919\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Riding-7.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Riding-7.jpg\" alt=\"Riding Oakland\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-56923\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Alameda.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Alameda.jpg\" alt=\"Alameda\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-56891\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Riding-10.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Riding-10.jpg\" alt=\"Riding Alameda\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-56926\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Alameda-bridge.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Alameda-bridge.jpg\" alt=\"Alameda Bridge\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-56890\">\u003c/a>\u003c/p>\n\u003cp>We had a special stop in Alameda, where one of the organizer's parents treated us to peanut butter chocolate cookies that were fresh out of the oven. (And I do believe they were among the best cookies I've ever had.)\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Tour-de-Bier-sign.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Tour-de-Bier-sign.jpg\" alt=\"Tour de Bier Sign\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-56933\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Cookies.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Cookies.jpg\" alt=\"Cookie Time\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-56899\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Cookies-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Cookies-2.jpg\" alt=\"Peanut Butter Chocolate Kisses Cookies\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-56898\">\u003c/a>\u003c/p>\n\u003cp>Israel Figueroa, one of the co-founders of The Grand Cru, moved to the Bay Area after attending grad school in Chicago. \"I started delving into the world of beer [there] as I started frequenting \u003ca href=\"http://www.gooseisland.com/\" target=\"_blank\">Goose Island\u003c/a>,\" says Figueroa. \"Around the same time, a friend of mine got me an old Bianchi off of Craigslist and got me into cycling. At some point I thought it would be a good idea to combine the two: providing a reason to drive out to an localish brewery and doing a scenic ride in a new area. I invited a bunch of friends to come along and eventually got an email list going.\" Their first group ride dates back to September 2008. \u003c/p>\n\u003cp>\"Tour de Biere's always memorable because we often get a great mix of people. Some learn about it through the [East Bay] Bicycle Coalition who ride often but don't know the beer riches they have in the backyard. We also get the Beer Week beer nerds who haven't ridden in months/years and it's great to see them realize that cycling is a viable transportation option.\" \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Riding-12.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Riding-12.jpg\" alt=\"Riding Alameda\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-56928\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Riding-11.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Riding-11.jpg\" alt=\"Riding Alameda\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-56927\">\u003c/a>\u003c/p>\n\u003cp>The Grand Cru's monthly rides vary in distance between 5 and 30 miles depending on proximity to a brewery and weather conditions -- although the rides continue rain or shine, and bad weather doesn't necessarily deter folks from venturing out for beer. \u003c/p>\n\u003cp>Phillip Yip, another co-founder, described one of his most memorable outings. \"Despite having the worst weather for one of our rides, it somehow was our most-attended ride. My girlfriend and I decided to go for extra points and decided to add a loop through Occidental. To get there, we climbed Joy Road -- which was the Worst Name Ever for a road that was a wet and miserable climb with a bunch of false summits. But now it's a funny story. I'm amazed that my cell phone still worked after that ride. People weren't happy during the ride but everybody was in a good mood at \u003ca href=\"http://russianriverbrewing.com/\" target=\"_blank\">Russian River Brewing\u003c/a> afterward.\"\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Linden-Street-Brewery.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Linden-Street-Brewery.jpg\" alt=\"Linden Street Brewery\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-56911\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Linden.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Linden.jpg\" alt=\"Linden Street Brewery\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-56913\">\u003c/a>\u003c/p>\n\u003cp>Linden Street Brewery is a perfect spot for parties, and I've written about \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/07/18/getting-drunk-on-swine-at-chop-bars-pig-roast-party/\" target=\"_blank\">their popular pig roasts\u003c/a> in the past which they've co-hosted with \u003ca href=\"http://blogs.kqed.org/checkplease/2012/10/31/chop-bar-restaurant-info/\" target=\"_blank\">Chop Bar\u003c/a>. They're in the midst of expanding their space, and a beer garden, restaurant and wine tasting room are currently under construction. Linden is aiming to have everything open by July 1st, so for now, they're holding their tastings right out of their brewery. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Linden-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Linden-2.jpg\" alt=\"Linden Street Brewery\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-56912\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Brewery.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Brewery.jpg\" alt=\"Linden Street Brewery\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-56895\">\u003c/a>\u003c/p>\n\u003cp>Andrew Ritter, the lead brewer and manager, provided a flight of \u003ca href=\"http://www.lindenbeer.com/beers.html\" target=\"_blank\">Linden's offerings\u003c/a>: Town Lager, Black Lager, Red Lager and his personal favorite, the Common Lager. \u003c/p>\n\u003cfigure id=\"attachment_56893\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Bikers.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Bikers.jpg\" alt=\"Bikers\" width=\"1000\" height=\"561\" class=\"size-full wp-image-56893\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Here's two Tour de Biere riders enjoying the Town Lager.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.eltacobike.com/\" target=\"_blank\">El Taco Bike\u003c/a> also made an lunch time appearance and served up chorizo and pork tacos from its bicycle cart.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/El-Taco-Bike.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/El-Taco-Bike.jpg\" alt=\"El Taco Bike\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-56906\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/tacos.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/tacos.jpg\" alt=\"Tacos\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-56930\">\u003c/a>\u003c/p>\n\u003cp>Our third stop was the Berkeley outpost of the Austrian company \u003ca href=\"http://www.trumer-international.com/\" target=\"_blank\">Trumer Pils Brauerei\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Trumer.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Trumer.jpg\" alt=\"Trumer\" width=\"400\" height=\"600\" class=\"alignnone size-full wp-image-56948\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Bike-Parking.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Bike-Parking.jpg\" alt=\"Bike Parking at Trumer\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-56935\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Trumer-Employees.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Trumer-Employees.jpg\" alt=\"Trumer Employees\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-56946\">\u003c/a>\u003c/p>\n\u003cp>The Production Manager, Jeff Eaton, gave us a tour of their expansive facilities. They produce only one beer: a light, 4.9% abv German-style pilsner. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Jeff.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Jeff.jpg\" alt=\"Jeff at Trumer\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-56938\">\u003c/a>\u003c/p>\n\u003cp>Their impressive in-house bottling facility can label up to 370 bottles a minute. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Bottling.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Bottling.jpg\" alt=\"Bottling\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-56936\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Kegs.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Kegs.jpg\" alt=\"Kegs\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-56939\">\u003c/a>\u003c/p>\n\u003cp>Then it was time to unwind in their posh tasting room. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Draft.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Draft.jpg\" alt=\"Serving up Trumer\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-56937\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Trumer-Group.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Trumer-Group.jpg\" alt=\"Trumer Group\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-56947\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Alfie-Lisa.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Alfie-Lisa.jpg\" alt=\"Alfie and Lisa\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-56934\">\u003c/a>\u003c/p>\n\u003cp>The last stop on the tour was the \u003ca href=\"http://www.pyramidbrew.com/\" target=\"_blank\">Pyramid Brewery and Alehouse\u003c/a>; unfortunately, I couldn't stay for the final set of tastings. Although after a full afternoon of sampling beers and pedaling in the sunshine, I don't think I had any more room for another round. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Pyramid.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Pyramid.jpg\" alt=\"Pyramid\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-56942\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Pyramid-Brewing.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Pyramid-Brewing.jpg\" alt=\"Pyramid Brewing\" width=\"1000\" height=\"707\" class=\"alignnone size-full wp-image-56941\">\u003c/a>\u003c/p>\n\u003cp>This year's Tour de Biere sold out within 48 hours, and there was a waiting list with over 80 people. Israel, Colin and Phillip hope to expand the event to accommodate more participants next year and to increase support for the East Bay Bicycle Coalition. \u003c/p>\n\u003cp>I had a wonderful time with The Grand Cru group today, and I highly recommend joining them for one of their well-organized, pedal-powered adventures. I'm already looking forward to 2014's Tour!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Riding-21.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Riding-21.jpg\" alt=\"Riding-2\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-56943\">\u003c/a>\u003c/p>\n\u003cp>\u003cem>To learn more about The Grand Cru's monthly beer rides, visit their \u003ca href=\"www.thegrandcru.org\" target=\"_blank\">blog\u003c/a>. \u003c/em>\u003c/p>\n\u003cp>Facebook: \u003ca href=\"https://www.facebook.com/thegrandcru\" target=\"_blank\">The Grand Cru\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/TheGrandCru\" target=\"_blank\">@TheGrandCru\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.drinkdrakes.com/\" target=\"_blank\">Drake's Brewing\u003c/a>\u003c/strong>\u003cbr>\nAddress: \u003ca href=\"http://goo.gl/maps/WuOOO\" target=\"_blank\">map\u003c/a> (detailed directions \u003ca href=\"http://drinkdrakes.com/site/find-drake%E2%80%99s/\" target=\"_blank\">here\u003c/a>)\u003cbr>\nThe Brewery\u003cbr>\n1933 Davis Street, Building 177\u003cbr>\nSan Leandro, CA\u003cbr>\nPh: 510-568-BREW\u003c/p>\n\u003cp>Hours: Mon.-Wed. 3-9PM; Thurs. 12-9PM; Fri.-Sat. 12-10PM; Sun. 12-7PM\u003cbr>\n(First Fridays: 12-4pm full service, 4pm-6pm to-go & retail only)\u003c/p>\n\u003cp>Tour info \u003ca href=\"http://drinkdrakes.com/the-brewery/tour/\">here\u003c/a>. \u003c/p>\n\u003cp>Facebook: \u003ca href=\"https://www.facebook.com/DrakesBrewing\" target=\"_blank\">Drake's Brewing\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"DrakesBrewery\" target=\"_blank\">@DrakesBrewery\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.lindenbeer.com/\" target=\"_blank\">Linden Street Brewery\u003c/a>\u003c/strong>\u003cbr>\nAddress: 95 Linden Street \u003ca href=\"http://goo.gl/maps/PVVFk\" target=\"_blank\">map\u003c/a>\u003cbr>\nSuite 7/8 (at W. Embarcadero)\u003cbr>\nOakland, CA\u003cbr>\nPh: 510-251-8898\u003c/p>\n\u003cp>Hours & Tours:\u003cbr>\nThurs.-Fri.: 5-9PM\u003cbr>\nSat.-Sun.: Noon-5PM\u003cbr>\nFood served most days, tours for small groups and individuals by appointment. \u003c/p>\n\u003cp>Facebook: \u003ca href=\"https://www.facebook.com/pages/Linden-Street-Brewery/85713982704\" target=\"_blank\">Linden Street Brewery\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/LindenStBrew/\" target=\"_blank\">@LindenStBrew\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.trumer-international.com/\" target=\"_blank\">Trumer Pils Brauerei\u003c/a>\u003c/strong>\u003cbr>\nAddress: 1404 4th St. \u003ca href=\"http://goo.gl/maps/0wyxR\" target=\"_blank\">map\u003c/a>\u003cbr>\nBerkeley, CA\u003cbr>\nPH: 510-526-1160\u003c/p>\n\u003cp>Hours & Tours:\u003cbr>\nTours are offered at Trumer Brauerei Berkeley Monday through Friday at 3:15pm. Reservations are recommended. Please email tours@trumerbrauerei.com or call for more infor and to make a reservation.\u003c/p>\n\u003cp>Facebook: \u003ca href=\"https://www.facebook.com/TrumerPilsUSA\" target=\"_blank\">Trumer Pils USA\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/TrumerPilsUSA\" target=\"_blank\">@TrumerPilsUSA\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.pyramidbrew.com/\" target=\"_blank\">Pyramid Brewery and Alehouse\u003c/a>\u003c/strong>\u003cbr>\nAddress: 901 Gilman Street \u003ca href=\"http://goo.gl/maps/iXW76\" target=\"_blank\">map\u003c/a>\u003cbr>\nBerkeley, CA\u003cbr>\nPH: 510-528-9880\u003c/p>\n\u003cp>Hours & Tours:\u003cbr>\nMon.-Thurs. 11:30-10:00PM\u003cbr>\nFri. 11:30-11:00PM\u003cbr>\nSat. 11:30-11:00PM\u003cbr>\nSun. 11:30-10:00PM\u003c/p>\n\u003cp>Tours are held everyday at 4:00pm, and last appx. 45 minutes long. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Facebook: \u003ca href=\"https://www.facebook.com/PyramidBrew\" target=\"_blank\">Pyramid Breweries\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/pyramidbrew\" target=\"_blank\">@PyramidBrew\u003c/a>\u003c/p>\n\n","blocks":[],"excerpt":"The 3rd Annual Tour de Biere celebrated San Francisco Beer Week by visiting breweries in the East Bay by bicycle. ","status":"publish","parent":0,"modified":1403759385,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":84,"wordCount":1233},"headData":{"title":"The 3rd Annual Tour de Biere: An East Bay Bicycle Brewery Tour | KQED","description":"The 3rd Annual Tour de Biere celebrated San Francisco Beer Week by visiting breweries in the East Bay by bicycle. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"56553 http://blogs.kqed.org/bayareabites/?p=56553","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/02/17/the-3rd-annual-tour-de-biere-an-east-bay-bicycle-brewery-tour/","disqusTitle":"The 3rd Annual Tour de Biere: An East Bay Bicycle Brewery Tour","path":"/bayareabites/56553/the-3rd-annual-tour-de-biere-an-east-bay-bicycle-brewery-tour","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Riding-31.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Riding-31.jpg\" alt=\"Phil of Grand Cru\" width=\"1000\" height=\"720\" class=\"alignnone size-full wp-image-56944\">\u003c/a>\u003c/p>\n\u003cp>I'm a big fan of \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/02/09/celebrating-beer-week-with-a-bike-ride-to-marin-brewing-company/\" target=\"_blank\">bicycles and beer\u003c/a>. As luck would have it, there's a trio of cycling beer aficionados, \u003ca href=\"http://www.thegrandcru.org/\" target=\"_blank\">The Grand Cru\u003c/a>, that organizes monthly rides for like-minded adults in search of tasty local craft beers. \u003c/p>\n\u003cfigure id=\"attachment_56909\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Grand-Cru.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Grand-Cru.jpg\" alt=\"Grand Cru\" width=\"1000\" height=\"561\" class=\"size-full wp-image-56909\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Israel Figueroa, Colin Elliott and Phillip Yip of The Grand Cru with Max Hunter of the East Bay Bicycle Coalition.\u003c/figcaption>\u003c/figure>\n\u003cp>Yesterday they led the 3rd Annual Tour de Biere, a 20-mile route through the East Bay in honor of San Francisco Beer Week. The $25 registration fee benefits the \u003ca href=\"http://www.ebbc.org/\" target=\"_blank\">East Bay Bicycle Coalition\u003c/a>, a local cycling advocacy group (and I'm serving as a board member for them this year, so I was along on the ride as an official representative.) The fee also included complimentary tastings and discounts from the participating breweries. \u003c/p>\n\u003cp>50 riders gathered at 9:30AM at \u003ca href=\"http://www.drinkdrakes.com/\" target=\"_blank\">Drake's Brewing\u003c/a>, a short 12-minute jaunt from San Leandro BART. (Riders were encouraged to take public transportation to and from the breweries.) \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Drake.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Drake.jpg\" alt=\"Drake's Brewery\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-56905\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Crowd.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Crowd.jpg\" alt=\"Crowd at Drake's\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-56900\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Cue-Sheet.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Cue-Sheet.jpg\" alt=\"Cue Sheet\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-56901\">\u003c/a>\u003c/p>\n\u003cp>The organizers provided homemade muffins, fruit, hard boiled eggs and \u003ca href=\"http://www.bicyclecoffeeco.com/\" target=\"_blank\">Bicycle Coffee\u003c/a> for a tasty pre-ride breakfast.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Coffee.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Coffee.jpg\" alt=\"Bicycle Coffee\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-56896\">\u003c/a>\u003c/p>\n\u003cp>Community Manager Jeff McClure and Bar Manager Gabbie Chang gave us an informative tour of the brewery, and we also sampled a new batch of their \u003ca href=\"http://drinkdrakes.com/site/the-beer/drake%E2%80%99s-1500-pale-ale-5-5-abv-48-ibus/\" target=\"_blank\">1500 American Pale Ale\u003c/a>. Drake's produced 12,000 kegs last year and hope to churn out at least 20,000 in 2013, as well as broaden their distribution beyond the Bay Area. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Ferment.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Ferment.jpg\" alt=\"Ferment\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-56907\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Malt.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Malt.jpg\" alt=\"Malt\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-56914\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/kegs.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/kegs.jpg\" alt=\"kegs\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-56910\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Barrels.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Barrels.jpg\" alt=\"Barrels\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-56892\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Blackboard.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Blackboard.jpg\" alt=\"Blackboard\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-56894\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Taps.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Taps.jpg\" alt=\"Taps\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-56931\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Pour.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Pour.jpg\" alt=\"Pour\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-56916\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Drake-Sample.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Drake-Sample.jpg\" alt=\"Drake Tasting\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-56904\">\u003c/a>\u003c/p>\n\u003cp>As a parting gift, they sent us away with a souvenir bottle of their IPA, \u003ca href=\"http://drinkdrakes.com/site/the-beer/drake%E2%80%99s-india-pale-ale-7-abv-65-ibus/\" target=\"_blank\">their flagship brew\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Drake-Bottles.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Drake-Bottles.jpg\" alt=\"Drake Bottles\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-56903\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Drake-Bottle-Cage.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Drake-Bottle-Cage.jpg\" alt=\"Drake Bottle Cage\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-56902\">\u003c/a>\u003c/p>\n\u003cp>Around noon, we hopped on our bikes and headed to West Oakland's \u003ca href=\"http://www.lindenbeer.com/\" target=\"_blank\">Linden Street Brewery\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Riding.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Riding.jpg\" alt=\"Riding\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-56929\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Riding-3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Riding-3.jpg\" alt=\"Riding San Leandro\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-56919\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Riding-7.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Riding-7.jpg\" alt=\"Riding Oakland\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-56923\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Alameda.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Alameda.jpg\" alt=\"Alameda\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-56891\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Riding-10.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Riding-10.jpg\" alt=\"Riding Alameda\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-56926\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Alameda-bridge.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Alameda-bridge.jpg\" alt=\"Alameda Bridge\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-56890\">\u003c/a>\u003c/p>\n\u003cp>We had a special stop in Alameda, where one of the organizer's parents treated us to peanut butter chocolate cookies that were fresh out of the oven. (And I do believe they were among the best cookies I've ever had.)\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Tour-de-Bier-sign.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Tour-de-Bier-sign.jpg\" alt=\"Tour de Bier Sign\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-56933\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Cookies.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Cookies.jpg\" alt=\"Cookie Time\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-56899\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Cookies-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Cookies-2.jpg\" alt=\"Peanut Butter Chocolate Kisses Cookies\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-56898\">\u003c/a>\u003c/p>\n\u003cp>Israel Figueroa, one of the co-founders of The Grand Cru, moved to the Bay Area after attending grad school in Chicago. \"I started delving into the world of beer [there] as I started frequenting \u003ca href=\"http://www.gooseisland.com/\" target=\"_blank\">Goose Island\u003c/a>,\" says Figueroa. \"Around the same time, a friend of mine got me an old Bianchi off of Craigslist and got me into cycling. At some point I thought it would be a good idea to combine the two: providing a reason to drive out to an localish brewery and doing a scenic ride in a new area. I invited a bunch of friends to come along and eventually got an email list going.\" Their first group ride dates back to September 2008. \u003c/p>\n\u003cp>\"Tour de Biere's always memorable because we often get a great mix of people. Some learn about it through the [East Bay] Bicycle Coalition who ride often but don't know the beer riches they have in the backyard. We also get the Beer Week beer nerds who haven't ridden in months/years and it's great to see them realize that cycling is a viable transportation option.\" \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Riding-12.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Riding-12.jpg\" alt=\"Riding Alameda\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-56928\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Riding-11.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Riding-11.jpg\" alt=\"Riding Alameda\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-56927\">\u003c/a>\u003c/p>\n\u003cp>The Grand Cru's monthly rides vary in distance between 5 and 30 miles depending on proximity to a brewery and weather conditions -- although the rides continue rain or shine, and bad weather doesn't necessarily deter folks from venturing out for beer. \u003c/p>\n\u003cp>Phillip Yip, another co-founder, described one of his most memorable outings. \"Despite having the worst weather for one of our rides, it somehow was our most-attended ride. My girlfriend and I decided to go for extra points and decided to add a loop through Occidental. To get there, we climbed Joy Road -- which was the Worst Name Ever for a road that was a wet and miserable climb with a bunch of false summits. But now it's a funny story. I'm amazed that my cell phone still worked after that ride. People weren't happy during the ride but everybody was in a good mood at \u003ca href=\"http://russianriverbrewing.com/\" target=\"_blank\">Russian River Brewing\u003c/a> afterward.\"\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Linden-Street-Brewery.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Linden-Street-Brewery.jpg\" alt=\"Linden Street Brewery\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-56911\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Linden.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Linden.jpg\" alt=\"Linden Street Brewery\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-56913\">\u003c/a>\u003c/p>\n\u003cp>Linden Street Brewery is a perfect spot for parties, and I've written about \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/07/18/getting-drunk-on-swine-at-chop-bars-pig-roast-party/\" target=\"_blank\">their popular pig roasts\u003c/a> in the past which they've co-hosted with \u003ca href=\"http://blogs.kqed.org/checkplease/2012/10/31/chop-bar-restaurant-info/\" target=\"_blank\">Chop Bar\u003c/a>. They're in the midst of expanding their space, and a beer garden, restaurant and wine tasting room are currently under construction. Linden is aiming to have everything open by July 1st, so for now, they're holding their tastings right out of their brewery. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Linden-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Linden-2.jpg\" alt=\"Linden Street Brewery\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-56912\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Brewery.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Brewery.jpg\" alt=\"Linden Street Brewery\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-56895\">\u003c/a>\u003c/p>\n\u003cp>Andrew Ritter, the lead brewer and manager, provided a flight of \u003ca href=\"http://www.lindenbeer.com/beers.html\" target=\"_blank\">Linden's offerings\u003c/a>: Town Lager, Black Lager, Red Lager and his personal favorite, the Common Lager. \u003c/p>\n\u003cfigure id=\"attachment_56893\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Bikers.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Bikers.jpg\" alt=\"Bikers\" width=\"1000\" height=\"561\" class=\"size-full wp-image-56893\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Here's two Tour de Biere riders enjoying the Town Lager.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.eltacobike.com/\" target=\"_blank\">El Taco Bike\u003c/a> also made an lunch time appearance and served up chorizo and pork tacos from its bicycle cart.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/El-Taco-Bike.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/El-Taco-Bike.jpg\" alt=\"El Taco Bike\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-56906\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/tacos.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/tacos.jpg\" alt=\"Tacos\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-56930\">\u003c/a>\u003c/p>\n\u003cp>Our third stop was the Berkeley outpost of the Austrian company \u003ca href=\"http://www.trumer-international.com/\" target=\"_blank\">Trumer Pils Brauerei\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Trumer.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Trumer.jpg\" alt=\"Trumer\" width=\"400\" height=\"600\" class=\"alignnone size-full wp-image-56948\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Bike-Parking.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Bike-Parking.jpg\" alt=\"Bike Parking at Trumer\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-56935\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Trumer-Employees.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Trumer-Employees.jpg\" alt=\"Trumer Employees\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-56946\">\u003c/a>\u003c/p>\n\u003cp>The Production Manager, Jeff Eaton, gave us a tour of their expansive facilities. They produce only one beer: a light, 4.9% abv German-style pilsner. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Jeff.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Jeff.jpg\" alt=\"Jeff at Trumer\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-56938\">\u003c/a>\u003c/p>\n\u003cp>Their impressive in-house bottling facility can label up to 370 bottles a minute. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Bottling.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Bottling.jpg\" alt=\"Bottling\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-56936\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Kegs.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Kegs.jpg\" alt=\"Kegs\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-56939\">\u003c/a>\u003c/p>\n\u003cp>Then it was time to unwind in their posh tasting room. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Draft.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Draft.jpg\" alt=\"Serving up Trumer\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-56937\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Trumer-Group.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Trumer-Group.jpg\" alt=\"Trumer Group\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-56947\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Alfie-Lisa.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Alfie-Lisa.jpg\" alt=\"Alfie and Lisa\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-56934\">\u003c/a>\u003c/p>\n\u003cp>The last stop on the tour was the \u003ca href=\"http://www.pyramidbrew.com/\" target=\"_blank\">Pyramid Brewery and Alehouse\u003c/a>; unfortunately, I couldn't stay for the final set of tastings. Although after a full afternoon of sampling beers and pedaling in the sunshine, I don't think I had any more room for another round. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Pyramid.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Pyramid.jpg\" alt=\"Pyramid\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-56942\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Pyramid-Brewing.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Pyramid-Brewing.jpg\" alt=\"Pyramid Brewing\" width=\"1000\" height=\"707\" class=\"alignnone size-full wp-image-56941\">\u003c/a>\u003c/p>\n\u003cp>This year's Tour de Biere sold out within 48 hours, and there was a waiting list with over 80 people. Israel, Colin and Phillip hope to expand the event to accommodate more participants next year and to increase support for the East Bay Bicycle Coalition. \u003c/p>\n\u003cp>I had a wonderful time with The Grand Cru group today, and I highly recommend joining them for one of their well-organized, pedal-powered adventures. I'm already looking forward to 2014's Tour!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Riding-21.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Riding-21.jpg\" alt=\"Riding-2\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-56943\">\u003c/a>\u003c/p>\n\u003cp>\u003cem>To learn more about The Grand Cru's monthly beer rides, visit their \u003ca href=\"www.thegrandcru.org\" target=\"_blank\">blog\u003c/a>. \u003c/em>\u003c/p>\n\u003cp>Facebook: \u003ca href=\"https://www.facebook.com/thegrandcru\" target=\"_blank\">The Grand Cru\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/TheGrandCru\" target=\"_blank\">@TheGrandCru\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.drinkdrakes.com/\" target=\"_blank\">Drake's Brewing\u003c/a>\u003c/strong>\u003cbr>\nAddress: \u003ca href=\"http://goo.gl/maps/WuOOO\" target=\"_blank\">map\u003c/a> (detailed directions \u003ca href=\"http://drinkdrakes.com/site/find-drake%E2%80%99s/\" target=\"_blank\">here\u003c/a>)\u003cbr>\nThe Brewery\u003cbr>\n1933 Davis Street, Building 177\u003cbr>\nSan Leandro, CA\u003cbr>\nPh: 510-568-BREW\u003c/p>\n\u003cp>Hours: Mon.-Wed. 3-9PM; Thurs. 12-9PM; Fri.-Sat. 12-10PM; Sun. 12-7PM\u003cbr>\n(First Fridays: 12-4pm full service, 4pm-6pm to-go & retail only)\u003c/p>\n\u003cp>Tour info \u003ca href=\"http://drinkdrakes.com/the-brewery/tour/\">here\u003c/a>. \u003c/p>\n\u003cp>Facebook: \u003ca href=\"https://www.facebook.com/DrakesBrewing\" target=\"_blank\">Drake's Brewing\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"DrakesBrewery\" target=\"_blank\">@DrakesBrewery\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.lindenbeer.com/\" target=\"_blank\">Linden Street Brewery\u003c/a>\u003c/strong>\u003cbr>\nAddress: 95 Linden Street \u003ca href=\"http://goo.gl/maps/PVVFk\" target=\"_blank\">map\u003c/a>\u003cbr>\nSuite 7/8 (at W. Embarcadero)\u003cbr>\nOakland, CA\u003cbr>\nPh: 510-251-8898\u003c/p>\n\u003cp>Hours & Tours:\u003cbr>\nThurs.-Fri.: 5-9PM\u003cbr>\nSat.-Sun.: Noon-5PM\u003cbr>\nFood served most days, tours for small groups and individuals by appointment. \u003c/p>\n\u003cp>Facebook: \u003ca href=\"https://www.facebook.com/pages/Linden-Street-Brewery/85713982704\" target=\"_blank\">Linden Street Brewery\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/LindenStBrew/\" target=\"_blank\">@LindenStBrew\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.trumer-international.com/\" target=\"_blank\">Trumer Pils Brauerei\u003c/a>\u003c/strong>\u003cbr>\nAddress: 1404 4th St. \u003ca href=\"http://goo.gl/maps/0wyxR\" target=\"_blank\">map\u003c/a>\u003cbr>\nBerkeley, CA\u003cbr>\nPH: 510-526-1160\u003c/p>\n\u003cp>Hours & Tours:\u003cbr>\nTours are offered at Trumer Brauerei Berkeley Monday through Friday at 3:15pm. Reservations are recommended. Please email tours@trumerbrauerei.com or call for more infor and to make a reservation.\u003c/p>\n\u003cp>Facebook: \u003ca href=\"https://www.facebook.com/TrumerPilsUSA\" target=\"_blank\">Trumer Pils USA\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/TrumerPilsUSA\" target=\"_blank\">@TrumerPilsUSA\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.pyramidbrew.com/\" target=\"_blank\">Pyramid Brewery and Alehouse\u003c/a>\u003c/strong>\u003cbr>\nAddress: 901 Gilman Street \u003ca href=\"http://goo.gl/maps/iXW76\" target=\"_blank\">map\u003c/a>\u003cbr>\nBerkeley, CA\u003cbr>\nPH: 510-528-9880\u003c/p>\n\u003cp>Hours & Tours:\u003cbr>\nMon.-Thurs. 11:30-10:00PM\u003cbr>\nFri. 11:30-11:00PM\u003cbr>\nSat. 11:30-11:00PM\u003cbr>\nSun. 11:30-10:00PM\u003c/p>\n\u003cp>Tours are held everyday at 4:00pm, and last appx. 45 minutes long. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Facebook: \u003ca href=\"https://www.facebook.com/PyramidBrew\" target=\"_blank\">Pyramid Breweries\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/pyramidbrew\" target=\"_blank\">@PyramidBrew\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/56553/the-3rd-annual-tour-de-biere-an-east-bay-bicycle-brewery-tour","authors":["2100"],"categories":["bayareabites_109","bayareabites_752","bayareabites_301","bayareabites_50","bayareabites_1875","bayareabites_10851","bayareabites_4"],"tags":["bayareabites_14753","bayareabites_9687","bayareabites_11190","bayareabites_11189","bayareabites_11191","bayareabites_11193","bayareabites_11182","bayareabites_11188","bayareabites_11192"],"featImg":"bayareabites_56976","label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.","airtime":"SUN 2pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2023/08/possible-5gxfizEbKOJ-pbF5ASgxrs_.1400x1400.jpg","officialWebsiteLink":"https://www.possible.fm/","meta":{"site":"news","source":"Possible"},"link":"/radio/program/possible","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/possible/id1677184070","spotify":"https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"}},"1a":{"id":"1a","title":"1A","info":"1A is home to the national conversation. 1A brings on great guests and frames the best debate in ways that make you think, share and engage.","airtime":"MON-THU 11pm-12am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/1a.jpg","officialWebsiteLink":"https://the1a.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/1a","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=1188724250&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/1A-p947376/","rss":"https://feeds.npr.org/510316/podcast.xml"}},"all-things-considered":{"id":"all-things-considered","title":"All Things Considered","info":"Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. Michel Martin hosts on the weekends.","airtime":"MON-FRI 1pm-2pm, 4:30pm-6:30pm\u003cbr />SAT-SUN 5pm-6pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2021/10/ATC_1400.jpg","officialWebsiteLink":"https://www.npr.org/programs/all-things-considered/","meta":{"site":"news","source":"npr"},"link":"/radio/program/all-things-considered"},"american-suburb-podcast":{"id":"american-suburb-podcast","title":"American Suburb: The Podcast","tagline":"The flip side of gentrification, told through one town","info":"Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?","imageSrc":"https://ww2.kqed.org/news/wp-content/uploads/sites/10/powerpress/1440_0018_AmericanSuburb_iTunesTile_01.jpg","officialWebsiteLink":"/news/series/american-suburb-podcast","meta":{"site":"news","source":"kqed","order":"13"},"link":"/news/series/american-suburb-podcast/","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328","tuneIn":"https://tunein.com/radio/American-Suburb-p1086805/","rss":"https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"}},"baycurious":{"id":"baycurious","title":"Bay Curious","tagline":"Exploring the Bay Area, one question at a time","info":"KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.","imageSrc":"https://ww2.kqed.org/news/wp-content/uploads/sites/10/powerpress/1440_0017_BayCurious_iTunesTile_01.jpg","imageAlt":"\"KQED Bay Curious","officialWebsiteLink":"/news/series/baycurious","meta":{"site":"news","source":"kqed","order":"4"},"link":"/podcasts/baycurious","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/bay-curious/id1172473406","npr":"https://www.npr.org/podcasts/500557090/bay-curious","rss":"https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvbmV3cy9jYXRlZ29yeS9iYXktY3VyaW91cy1wb2RjYXN0L2ZlZWQvcG9kY2FzdA","stitcher":"https://www.stitcher.com/podcast/kqed/bay-curious","spotify":"https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k"}},"bbc-world-service":{"id":"bbc-world-service","title":"BBC World Service","info":"The day's top stories from BBC News compiled twice daily in the week, once at weekends.","airtime":"MON-FRI 9pm-10pm, TUE-FRI 1am-2am","imageSrc":"https://ww2.kqed.org/app/uploads/2021/10/BBC_1400.jpg","officialWebsiteLink":"https://www.bbc.co.uk/sounds/play/live:bbc_world_service","meta":{"site":"news","source":"BBC World Service"},"link":"/radio/program/bbc-world-service","subscribe":{"apple":"https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2","tuneIn":"https://tunein.com/radio/BBC-World-Service-p455581/","rss":"https://podcasts.files.bbci.co.uk/p02nq0gn.rss"}},"code-switch-life-kit":{"id":"code-switch-life-kit","title":"Code Switch / Life Kit","info":"\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />","airtime":"SUN 9pm-10pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2021/12/CodeSwitchLifeKit_StationGraphics_300x300EmailGraphic.png","meta":{"site":"radio","source":"npr"},"link":"/radio/program/code-switch-life-kit","subscribe":{"apple":"https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy","spotify":"https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV","rss":"https://feeds.npr.org/510312/podcast.xml"}},"commonwealth-club":{"id":"commonwealth-club","title":"Commonwealth Club of California Podcast","info":"The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.","airtime":"THU 10pm, FRI 1am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2019/07/commonwealthclub.jpg","officialWebsiteLink":"https://www.commonwealthclub.org/podcasts","meta":{"site":"news","source":"Commonwealth Club of California"},"link":"/radio/program/commonwealth-club","subscribe":{"apple":"https://itunes.apple.com/us/podcast/commonwealth-club-of-california-podcast/id976334034?mt=2","google":"https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw","tuneIn":"https://tunein.com/radio/Commonwealth-Club-of-California-p1060/"}},"considerthis":{"id":"considerthis","title":"Consider This","tagline":"Make sense of the day","info":"Make sense of the day. Every weekday afternoon, Consider This helps you consider the major stories of the day in less than 15 minutes, featuring the reporting and storytelling resources of NPR. 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It is produced in partnership with WNYC.","imageSrc":"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png","officialWebsiteLink":"http://freakonomics.com/","airtime":"SUN 1am-2am, SAT 3pm-4pm","meta":{"site":"radio","source":"WNYC"},"link":"/radio/program/freakonomics-radio","subscribe":{"npr":"https://rpb3r.app.goo.gl/4s8b","apple":"https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519","tuneIn":"https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/","rss":"https://feeds.feedburner.com/freakonomicsradio"}},"fresh-air":{"id":"fresh-air","title":"Fresh Air","info":"Hosted by Terry Gross, \u003cem>Fresh Air from WHYY\u003c/em> is the Peabody Award-winning weekday magazine of contemporary arts and issues. 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No other part of the globe has experienced such dynamic political and social change in recent years.","airtime":"SAT 3am-4am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/insideEurope.jpg","meta":{"site":"news","source":"Deutsche Welle"},"link":"/radio/program/inside-europe","subscribe":{"apple":"https://itunes.apple.com/us/podcast/inside-europe/id80106806?mt=2","tuneIn":"https://tunein.com/radio/Inside-Europe-p731/","rss":"https://partner.dw.com/xml/podcast_inside-europe"}},"latino-usa":{"id":"latino-usa","title":"Latino USA","airtime":"MON 1am-2am, SUN 6pm-7pm","info":"Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg","officialWebsiteLink":"http://latinousa.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/latino-usa","subscribe":{"npr":"https://rpb3r.app.goo.gl/xtTd","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/Latino-USA-p621/","rss":"https://feeds.npr.org/510016/podcast.xml"}},"live-from-here-highlights":{"id":"live-from-here-highlights","title":"Live from Here Highlights","info":"Chris Thile steps to the mic as the host of Live from Here (formerly A Prairie Home Companion), a live public radio variety show. 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