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May 13, 2013
Jelly Belly p/b Kenda rider Alex Hagman recently visited a school in Fort Collins, Colo. He sent this note:
This was a really fun school visit. We had about 50 to 60 students at the IB Lesher Middle School, here in Fort Collins.
Georgia Gould (Bronze Mountain Bike Olympian, and multi-time national champion) was there as well. It was awesome. The kids were super engaging and this went really far for our community. I gave the teachers some Beans to give out during the rest of the week however the saw fit. They’re going to have a bunch of hyper kids on bikes running around! 
Thanks y’all,
Alex
Go to the Source – jellybellycycling.com
Filed by Jelly Belly Pro Cycling at May 13th, 2013 under Featured, Jelly Belly Pro Cycling, Road Blog
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The Jelly Belly Cycling Team presented by Kenda has signed three-time U.S. National Champion and seven-time Tour de France rider Fred Rodriguez, it was announced today.
“We’re more than excited to obtain Fred Rodriguez and have him part of the team for the remainder of the season,” said team General Manager and Director Danny Van Haute. “Fred’s experience and leadership will be a huge asset for Team Jelly Belly p/b Kenda, not to mention he’s a great bike rider who will no doubt garner great results.”
Rodriguez raced for the now defunct Exergy team last season and showed well at major U.S. races like the Amgen Tour of California and USA Pro Challenge in Colorado, notching several top 10-stage placings.
“After dialogue with several teams, I decided Jelly Belly was a good fit,” said Rodriguez. “There are a lot of things this team does both on and off the bike that makes sense for me at this stage of my career. The team has been a staple of American racing for more than a decade and I admire that stability. Plus, Jelly Belly Candy Company is a great company with great values to support.”
Van Haute added that Rodriguez had impressed him in recent races, and, coupled with his character and business approach, were an intriguing mix for both Jelly Belly and his team. He noted that along with current sprinter Brad Huff, the squad has a strong one-two punch in fast finishes.
The 39-year-old Rodriguez, who resides in Berkeley, said he’s been rejuvenated in recent years after racing his early career primarily in Europe. He said he hopes to show well in major North American races Jelly Belly competes, beginning with the U.S.A. Cycling National Championships for road race later this month in Chattanooga, Tenn.
Nicknamed “Fast Freddie”, Rodriguez’s professional career spans more than 15 years. His career highlights include three U.S. professional road race wins in 2000, 2001, and 2004; stage wins in big European stageraces: Tour of Luxembourg, Tour of Switzerland and Tour of Italy. He has won sprint points jerseys in the Tour of Switzerland and twice in the Tour de Georgia, at one time the largest American stage race. He was the long-time lead-out man for Aussie sprinter Robbie McEwen who amassed 12 Tour de France stage wins, many thanks to Rodriguez’s work.
Rodriguez also has many business interests, including his inaugural Fast Freddie Gran Fondo, scheduled for August 17, 2013, in Berkley. Go to www.FFgranfondo.com
Go to the Source – jellybellycycling.com
Filed by Jelly Belly Pro Cycling at May 13th, 2013 under Featured, Jelly Belly Pro Cycling, Road Blog
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Jelly Belly p/b Kenda rider Nic Hamilton sent this report after the Tour of the Gila.
More often than not our race programs involve stacked races in a variety of locations which all coincide in one single trip from home. This can make packing a challenge as the weather in North America can fluctuate dramatically from one region to another. Having packed an entire line of Ironclad gloves and Pactimo clothing, suitable for anything from the coldest wintery weather to full-blown summer desert heat, I was pleased that the Tour of the Gila arrived with a great forecast.
It turned out that we had little need for our cold weather gear and didn’t need to make any trips back to the car during the race to get the “rain bag.”
Photo by Brian Hodes
While the weather cooperated marvelously, there was no changing the altitude factor. The most challenging aspect of racing the Tour of the Gila is coping with the lower pressure up in the high desert. Nutrition, hydration, race strategy, sleeping and recovery are all dramatically affected and whoever can deal with it the best comes out on top. The five-day race featured a dynamic range of events including three road stages, a downtown crit, and a challenging time trial course. With such variety in the stages our mechanics were pumped to have 3T wheels onboard; the Mercurio 40 carbon race wheelset was light enough for the first day’s Cat 1 mountain finish and extremely aerodynamic and strong for the big power sprints in the crit and rolling breakaway. One wheel, any conditions — the fewer decisions athletes need to make the better.
Photo by Brian Hodes
We stayed safe throughout the race, always keeping close to each other and near the front, and it paid off well as the first few days saw some carnage on the road. The non-altitude guys were the helpers for the tour and kept those on the squad who were acclimated and ready to climb sheltered and fueled. The most notable ride of the tour was Serghei Tvetcov finishing in the top ten on the queen stage, the Gila Monster, among some of the best climbers in North America.
Our lives were made much easier throughout the tour as we were staying in a massive 1800s home only two blocks from the heart of Silver City. The house itself showed the character of the region with adobe style walls, several courtyards, and great gardens throughout the property. It was large enough to sleep 10 people and the kitchen was up to the test of pumping out some gourmet and extremely healthy meals. What a difference home-cooked food makes on the road! We were so thankful to have the option to choose our own menu and have a few “tastes of home” which are often lost when traveling.
Photo by Brian Hodes
The proximity to all the races allowed us to ride to and from most stages, which again, made an enormous difference. Thank you to the great hosts we had in Silver City and Mel at the Three Dogs Café who took great care of our caffeine and dessert needs. Silver City was a town full of smiles, warmth, and unique culture – something that was not lost on us. Many of us are already talking about coming back to train and all of us are certainly keen to return next year and have another crack at the top step in New Mexico.
Thanks for reading and look for the Jelly Belly p/b Kenda team in St. Louis, Missouri next weekend for the Tour de Grove.
-Nic
Go to the Source – jellybellycycling.com
Filed by Jelly Belly Pro Cycling at May 13th, 2013 under Featured, Jelly Belly Pro Cycling, Road Blog
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May 6, 2013
Some folks call it global warming while others are taking to the rosily auspicious title, global weirding. While I certainly don’t like what it’s doing to tear apart the environment, displace people and native animals from their homes with blistering wildfires, rising tides, shrinking arctic, and likely causing countless cancers with these caustically unnatural molecules floating through the air — all that aside, this particular week in Colorado is being dubbed global awesoming. Or maybe I should just call it Colorado Awesoming to really zero in on the issue. Yeuup, I’m having a good time.
After an all too speedy but successful swing through New England after the spring Classics of which you can see the highlights in this brief photo essay, I hopped aboard a plane bound for the crisp, thin air of Colorado.
Tour of California is next on the racing horizon, so an amalgamation of friends, family, and ample New England training in late April provided me the opportunity to press-and-hold what I call the Life Reset button. Thoroughly brought back up to speed on life, backed mail, and bills, plus it brought me here to the Centennial State. The first few days upon Coloradan touchdown, I was with my aunt and uncle, with whom I lived briefly back in 2001 when I had a few months of relaxing, outdoorsy reprieve before starting college. So not exactly parents to me, they’re superb people whom I know and love and like to pretend to call my three-months surrogate parents. Back then in aught-one, I soaked up the mountain life and continued to cement Colorado in my mind as an excellent place to someday call home — that is, when I hang up my bike and move more permanently out of my suitcase. Ahh, someday…
So now thoroughly lost in the time warp that I’ve unfolded to you above, fast forward to last week, the weather was stellar here in Colorado those first few days, the training was stunning as testament to my laser precise tan lines, which had previously long been hidden by the arctic freeze across Europe all spring. Here I am soaking in natural excellence near the very top of Flagstaff.
This being spring in Colorado, they’ve already received their standard alternating snowy dump/beautiful weather/blizzard/stunning weather that’s characteristic of this area the past month or two. Thinking that this was now out of the system — especially with the last storm less than a week ago dropping a foot of snow in Boulder — it came to some as a surprise that there was another big’n in the forecast.
Because it’s been so frigging freezing across Europe the previous six months, I finally had my first hard effort amid 70 degree heat which resulted in acidic sweat burning my eyes. It hurt so good. So that happened one day and then I woke up to this the next day. Please note Timmy front and center out for a morning hunt with Karli:
Let me toss in the reminder that this is Colorado Awesoming, so how does one make limeade from these limes? I hung out with my cousins by road tripping it to Denver to speak to my cousins’ 2nd and 3rd grade class. It’s hilarious speaking to really well versed seven and eight year olds as found here in the fittest state in the nation, Colorado. For example, when one of these adorable kiddos politely raises his hand when I am telling the crew about the “Tour of Colorado” by correctly explaining that it’s the “USA Pro Cycling Challenge”… now that’s a kick.
Cousin Billy, with his radical bleach streaked hair and his ear to ear grin, is just a little bit stoked that he got to bring me to school for Show-and-Tell.
It’s not just fun and games and making excuses when there’s a blizzard spewing outside. Back to Boulder and back to the office.
And, of course amid Colorado Awesoming, one day later we had a bit of this cloudless sky and brisk perfect training weather.
And on a side note, I also met Justin’s of Justin’s Nut Butter fame. He’s the frigging man, so I’m mildly star struck in this photo. The King of Nut Butters meets the King of… iamtedKING. The entire operation at Justin’s is outstanding — their original farmers’ market to going big story, their ethics and ethos, and best yet their FLAVOR. Consider me a fan.
Go to the Source – http://iamtedking.com
Filed by Ted King at May 6th, 2013 under Featured, Road Blog, Ted King
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April 30, 2013
I’m not a bragger by nature, but what Team TIBCO accomplished at Joe Martin is worth a boast or two. We dominated the race from start to finish by winning the prologue, the first road race and today’s criterium. By virtue of winning those stages came the individual and team classifications. Claudia earned the leader’s jersey on the opening day, and we all worked together to defend it until the finish. By coming together the way we did as a team to defend the pink jersey, the team classification was just an added (and very welcome) bonus.
Claudia has primarily raced in Europe during her lengthy career, and, as a result, she doesn’t have much experience racing American-style criteriums. She’s a natural climber, and sprinting doesn’t always come easy for her, so she was a bit nervous about today’s crit. We repeatedly reassured her that we were confident in her abilities and, should anything go not quite as planned, we would be by her side to make things right.
She had heard us call the course ‘technical’, and I think that was part of the reason she was nervous. The course IS technical, but it’s mostly technical because of the descents. The field isn’t too large. The roads aren’t too narrow – even narrow roads here aren’t narrow by European standards. The corners aren’t particularly tricky. There was nothing about the course that she couldn’t handle.
(photo credit: Wil Matthews)
We developed tactics to counter-balance Ali Power’s (NOW) strength and protect Claudia’s weaknesses. Claudia started the day’s stage with a 16” advantage over Ali in second, and she remained the biggest threat to the overall win. Ali is a technically strong rider who excels on descents, so our goal was to keep the pace as fast as possible on the downhill to prevent Ali from slipping away on this part of the course. Claudia would easily be able to hold her own on the uphill sections.
After two rainy road races, we were greeted with sunshine and blue skies this afternoon. It was a welcome departure from the previous cold, wet races.
From the gun, we raced full gas. We knew we’d drop a lot of the field with this strategy, and that was our goal. We wanted to thin the field from the start to help Claudia feel more comfortable in the bunch. It was advantageous for the entire team – with fewer riders in the field, we had less people trying to attack us.
(photo credit: Wil Matthews)
I took over at the front of the peloton on descent on the backside of the course on lap one. I led as fast as I could downhill and through the first few corners at the bottom of the descent. The road kicks up ever so slightly before the turn onto the hill that leads to the finish, and Chantal came around me on the small grade to take us up the climb. My job was done, and my race was pretty much over at that point.
We stuck to the plan throughout the entire race. String things out on the descent to prevent attacks on the backside of the course, and let Claudia do her thing on the climbs. We knew she could hold her own when the road went up, so our main concern was keeping the field intact at any other point. Each and every rider had her turn on the front whether it was down the hill, up the hill or chasing down a break.
(photo credit: Wil Matthews)
It was a race of attrition, and as the front group began to take shape, we had five riders make the selection. Shelley won the small group sprint – her second stage win in four days. Claudia finished just a few places behind Shelley to easily maintain the overall.
The day went perfectly to plan. It’s rare that this happens in bike racing – rarer still that we can say that about an entire tour. I couldn’t be prouder! Everyone worked really hard today as they did all week, and we all contributed however we could. It feels really great to be leaving Fayetteville with several wins to our name. It’s been a long time since Team TIBCO has been this dominant, so it’s extra sweet to be back on top.
I fly home tonight, but I’ll be keeping a close eye on my teammates who are heading to Silver City, NM for the Tour of the Gila. I hope they can carry the momentum we’ve created here with them into our next stage race. Gila will definitely have a different feel than Joe Martin. The courses are harder and the fields are deeper. If we recover well, I know we can show that we’re on the up and up – a real force to be reckoned with this year.
Go to the Source – meredithmiller.missingsaddle.com
Filed by Meredith Miller at April 30th, 2013 under Meredith Miller, Road Blog
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I frequently post food pics and if I made the masterpiece itself, I’m often asked for the recipe. While there is most certainly a time and a place for the rigidity of cooking directly from a cookbook, my take on the culinary world is more artistic. The chef is allowed artistic creativity and the creative process to do as (s)he pleases — a pinch of this, a smidgen of that, and a dash of something else. When in doubt, try it out. I will often do a little homework online or flip through a cookbook for rough amounts, but after that it’s all left to the imagination. And memory.
So I made some pulled pork not too long ago and hosted a big ol’ dinner. It wasn’t pulled pork in the southern BBQ sense, but more of a slow roasted, spicy carnitas recipe that we served with pico de gallo, some frijoles, and atop a tortilla. This was Mexican night in Girona. Ole!
I was asked for the recipe for this carnitas/pulled pork, but I don’t have a rote, verbatim recipe. Instead, what follows below is my stab at pulled pork. And since I was asked for the recipe on no few than two occasions but the diners on hand, I trust it was at least palatable. Ready? Cook!
Tedwardo’s Spicy (but not too spicy) Carnitas Deliciosos:
In a nutshell it’s: dry rub, sear, cover and bake sloooowwwww and looowwwwww, then sauce, and shred.
Dry rub recipes you can find online. I usually look at a half dozen and then wing it. Salt, pepper, cayenne, paprika, garlic, brown sugar, maybe clove, cinnamon, cumin, allspice, etc. If you want sweeter, more brown sugar. If you like spicier, more red pepper.
Dry rub recipes are always insanely too large. If you follow the typical recipe, you’ll probably end up making enough for a BBQ once per week for the entire summer. Not that there’s anything wrong with that! Just a heads up. Furthermore it stores well since it’s just spices. Even if you “contaminate” it and have it touch the raw meat, just put the excess in a bag and freeze it. (And if it’s not contaminated, also freeze it. Just ’cause I said so.)
Next go buy a pork shoulder. Or “pork butt”. Or “Boston pork butt”. I don’t know why they have these names but surely Google does. This buying step is easier said than done in Spain than America. And now a brief story: I was at the big Red Market in Girona and I asked for a “pork shoulder please” (in Spanish, of course. I think “uno hombro de cerdo, por favor” was my request) and as I waited and my eyes drifted the other way, my adorable little old lady server pulled out AN ENTIRE HALF 200 POUND PIG out of the freezer! It was great. I casually responded, “Naw, that’s a bit large” and bought something 1/100th the size. That’s all just a heads up; if you ask for a pork butt, I imagine you’ll get the latter regions of tripe. And if you ask for a Boston pork butt, they’ll have no idea what you’re saying. Good luck.
I truly think any big piece of pork will do. But for sure ideally you have bone-in. More flavor, far less dry, well worth it.
I’ve had my best results when there’s an entire 1″ layer of skin/fat on half the cut. I chop most of that off to the best of my speedily ability. Again, just like the bone, leaving some on will keep it moist. Furthermore if you’re scared of fat, this entire thing cooks in the most miraculous fashion that the juices all fall to the bottom, TONS of fat falls to the bottom, then you later separate these two components and you have some delicious, super lean meat. Magic? Almost. Exquisite? Obviously.
Cut off obvious bits of fat too, in addition to that skin.
Next put the meat into a plastic bag and chuck in some dry rub. Ehh, probably a 1/2 cup of rub. Shake shake shake.
Put a pan on the stove and chuck it up to high. Get it hot. Then wait another minute so it can get even hotter. I don’t bother using oil but you can if you want. And if you do, make it smoke!
Delicately huck meat into the pan and after waiting a little while, roll it around so that all sides get browned. Maybe 90″-2′ per side. If it’s getting blackened that’s totally fine.
Next put the meat into an oven-capable pan and then into a preheated oven at about 250F. Save yourself some serious clean up and line the pan with aluminum foil. Then cover the pan and seal it best you can with more foil. Or a lid. Whatever.
I’m sure there’s a simple formula for time as a function of weight. If the meat is about 1/2 the size of a proper NFL football, then I reckon 8 hours. Or find a proper recipe and Google it. But I’m yet to find overcooking it to be possible. And undercooked pork is gross so don’t bother doing that.
Okay it’s now afternoon and your pork is done. Remove meat from pan and put all the liquid into some sort of liquid container dealie, relatively carefully. As in, don’t stir or try to mix the liquid or pour it unnecessarily fast. Just pour it into said container. To expedite things, put that into the fridge. Or don’t, frankly I don’t care. As the temperature drops, you’ll see the fat rising to the top and the succulent and spicy jus sinking to the bottom. It’s slightly gelatinous and totally amazing.
Let’s fire up the stove again and over medium-low heat we’re now going to make BBQ sauce. In a stove pan of whatever size you want, mix up ketchup, molasses, random dry rub spices, and a splash of liquid smoke if you’re awesome. Stir and let simmer a bit. Also, skim the fat off the contain I mentioned in the previous paragraph and put that rich, brown pork sauce drippings into the pan. Oh man, that’s the good stuff! Simmer for 5 minutes, 10 minutes, 1 minute, whatever.
With your cooked pork now cooled to room temperature, take a fork in each hand and shred it. You will find this step either incredibly tedious or incredibly satisfying. The meat should shread somewhat like a hot knife through butter. And if not, then you did something wrong and just give up now.
Once shredded, pour stove-top-BBQ-sauce-mixture (once you’ve tasted it and given it your nod of approval) over the shredded meat. I’ve found that I almost always have too little liquid. As in, it’s hard to over sauce it. Go nuts here cause the meat is now a sponge and sucks it all up.
Eat. Then eat more because as we recently discussed, it’s lean and therefore good for you.
Go to the Source – http://iamtedking.com
Filed by Ted King at April 30th, 2013 under Featured, Road Blog, Ted King
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Jelly Belly p/b Kenda put riders in the breakaway each day of the Joe Martin Stage Race, an event that includes one of the hardest criteriums in the U.S.
Ricardo Van der Velde, Christiaan Kriek, Brad Huff, Morgan Schmitt, Luis Lemus, Nic Hamilton and Sean Mazich represented the team in Fayetteville, Ark.
In the 110-mile road race, the break moved early. Lemus joined three other riders and stayed away for 80 miles. Lemus dropped his three partners for the last 15 miles. He put in a terrific effort, getting caught with just 5k to go. Van der Velde placed fifth, and Kriek finished 13th.
The next day, at about mile 20 of the 112-mile road race, Schmitt jumped into an eight-man breakaway. Later on, Hamilton and 13 other riders bridged up to the break, giving Jelly Belly p/b Kenda two riders in the front group. Hamilton went on to finish ninth, and Schmitt 11th.
The 85-minute crit on the final day covered a 1-1/2 mile course with a .4-mile climb on every lap. Huff got into a four-man breakaway that kept the field at bay for an hour. They rode hard and were caught with only 100 meters to the finish.
Hamilton ended up seventh in the GC, and Schmitt was 19th.
“The boys showed a lot of heart in a very hard race. Great riding,” said team director Danny Van Haute.
Next up for Jelly Belly p/b Kenda is the Tour de Gila, May 1-5 in Silver City, N.M.
Go to the Source – jellybellycycling.com
Filed by Jelly Belly Pro Cycling at April 30th, 2013 under Featured, Jelly Belly Pro Cycling, Road Blog
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Jelly Belly p/b Kenda team mechanic Ralf Medlof made a (very brief) appearance on the Kenda mechanical bull at the Sea Otter Classic.
Go to the Source – jellybellycycling.com
Filed by Jelly Belly Pro Cycling at April 23rd, 2013 under Featured, Jelly Belly Pro Cycling, Road Blog
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Alex Hagman took first place in Stage Two.
Jelly Belly p/b Kenda executed a terrific team effort at the Sea Otter Classic last weekend, earning multiple podium spots including first place in Stage 2.
Morgan Schmitt, Ricardo Van der Velde, Christiaan Kriek, Sean Mazich, Alex Hagman and Emerson Oronte rode for Jelly Belly p/b Kenda in the four-day race in Monterey, Calif. When they weren’t racing, the riders held an autograph session at the Northwave booth and made guest appearances at the Focus, 3T and Kenda booths.
The Focus booth displayed the team bike.
In Stage 1, an hour long circuit race, the riders were surprised by the fast start. But they battled hard, and Van der Velde took third place with Kriek right behind in fourth.
The 70-mile road race on Day Two is when the team really excelled. With a breakaway two minutes ahead and just 20 miles to go, all six Jelly Belly p/b Kenda riders went to the front to try to bring it back. The effort paid off, and Hagman took the victory. Schmitt was fourth.
Van der Velde and Schmitt took fifth and sixth, respectively, in the time trial, and on the final day the squad led out Van der Velde to a second place finish. Mazich was fifth on the stage, and Schmitt finished third overall.
“The guys put together a great team effort. I am proud of their results and how they all worked together,” said team director Danny Van Haute.
Go to the Source – jellybellycycling.com
Filed by Jelly Belly Pro Cycling at April 23rd, 2013 under Featured, Jelly Belly Pro Cycling, Road Blog
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April 13, 2013
(beach cruiser waiting for a ride at our team camp beach house)
Having arrived in California yesterday for the second round of team camp, I figured now might be a good time to fill you in on round one. This year, camp was split into two parts by Redlands. We all met up in Carpinteria, California two weeks ago and then our eight rider Redlands squad headed to the first NRC race of the season. I headed home to pack and move (which, as I’m sure you can imagine, wasn’t exactly what I wanted to do after two weeks away). After moving all weekend, I had an early wake-up call Monday morning to fly back to California for more team bonding, sponsor visits and training rides. When camp ends on Friday, it’s off to Charlotte for one of the biggest one day races of the season.
As you might remember, I last blogged before San Dimas. I wrote daily race reports on my first road race of the year (you can read them here if you missed them and want to catch up). Following San Dimas, Amanda, Melanie and I stayed in Ventura for a few days. Jo and her husband Jeff Pierce (you might know him, and if you don’t, you should – here’s why) were doing their own thing, leaving Melanie, Amanda and I to our own devices. On Monday the three of us went out for an easy spin, but on Tuesday we decided a long ride with some climbing was in order. We talked to our former teammate and local, Alexis Ryan, who told us about a climb out of Ojai up to Rose Valley. It was a beautiful, mellow climb up Hwy 33. The gradient was perfect to put some tension on the legs but not overdo it. And the views from the top were amazing.
On Wednesday, we rode the couple hours from Ventura to Carpinteria and arrived sometime mid-afternoon. Our mechanic Josh and Jeff and Jo were already at the house getting things in order for the circus to begin. Rushlee Buchanan, Sam Schneider and Jasmin Glaesser were the next three to arrive. The trio had flown in from Europe two days prior and were staying with our team founder Linda Jackson in Menlo Park. They drove down in a team car and arrived at the beach house a few hours after us.
Sam has been with the team several years and has become a familiar face for Team TIBCO fans. Rushlee joined Team TIBCO the year prior to me. She raced with the team for two years (so overlapped with me in ’09) before leaving to race with another North American team. Last summer, she represented New Zealand on the track at the London Olympics. She’s fully focused on road this year, and we’re happy to have her back! Like Rush, Jasmin represented her country in London last year. She was part of Canada’s bronze winning team pursuit squad and took the young rider jersey at the Exergy Tour. She’s a new recruit without a ton of road racing experience, and she was one of the two teammates I hadn’t met until team camp.
(the beach is just a few steps away from the back door)
The eight of us got to work sorting things around the house. Each year, we stay in one of two houses owned by the Cook family. The riders all stayed in the same house, so there we divved up the space, assigned rooms and ran to the grocery store for basics. Jeff cooked us a fantastic dinner, and just before midnight, the rest of the Euro crew arrived: our team director Manel, Shelley Olds, Claudia Häusler and our soigneur Nadia.
Way back when, Shelley raced for the Proman Hit Squad (what has now grown to be Exergy Twenty16). Primarily focused on track, she had hoped to earn an Olympic berth in the points race and scratch race. When her events were pulled from the Olympic track program, Shelley switched her focus to the road, began racing in Europe full time and represented Team USA alongside Evie Stevens, Amber Neben and Kristin Armstrong in the road race this summer. Claudia is best known for winning the Giro Donne and Tour de l’Aude. Although my new German teammate has primarily raced in Europe, she has traveled with her European teams to contest select US races in the past. This will be her first season racing with a North American team.
Chantal Blaak missed out on the first few days of camp. She stayed in Belgium to race Ronde van Vlaanderen (Tour of Flanders) with the Dutch National Team. Although Chantal has been racing for quite some time, we have yet to officially cross paths, and I’m looking forward to getting to know her during this second round of team camp.
Back to round one – with the late arrivals, it was a late night. Lucikly, we didn’t have too early of a morning on Thursday. The first full day of camp involved sorting through all the schwag that accompanies the start of the season – new kit, new bags, new sunglasses, new shoes, new everything. We spent a good chunk of the morning getting our stuff sorted. Mid-day included a team photo session with Larry Rosa. He had joined us on Wednesday and did head shots and lifestyle shots with the early arrivals. Thursday was team photos on the road and more head shots. Our photo shoot was followed by an afternoon spent with sponsors. Shimano, Fuji and Reynolds each ran through the ins and outs of the equipment they provide us with during the season. Reynolds is a third-year sponsor and both Shimano and Fuji are new to Team TIBCO this year. The sponsors hung out while we took more team photos with Larry, and then stayed for dinner, which was a particularly delicious meal of catered Middle Eastern food. It was nice to have a chance to chat with the people beyond our equipment in a more casual setting.
Friday was more of the same – a late morning to give the Euros further chance to acclimate after the long travel and big time change. We got up at our own pace and did our own thing for breakfast. By mid-morning we were out on the bikes for more team photos. Larry captured action shots of us as we rode. When his work was wrapped, we picked up the pace and settled in for our first longer day on the bike. Post-ride it was massages, naps and enjoying the beach as dinner was made.
We had split the team into three groups of three, and each group would be responsible for one night of dinner. My group was me, Jo and Melanie – and we were up first. We put together fish tacos, and I made my (semi-famous) chocolate chip cookies for dessert. Meetings followed dinner, and Friday’s meeting involved an overview of logistics around camp and upcoming racing.
(climbing legs required)
Saturday was our biggest day on the bike. It included 6500 feet of climbing over 4.5 hours of riding. It was the perfect kind of climb to put a little tension on the legs without overdoing it before Redlands. We stayed together until we hit the main slopes of the mountain – then, at that point, we each rode to the summit in the way that best suited us. We were pretty split up as climb went on, but we regrouped at the top to take some photos and enjoy the all-around amazing day.
What comes up must go down, and we had A LOT of fun with the descent. We flew down the twists and turns, with everyone getting a chance to punch it on the front. An unspoken game of ‘catch me if you can’ took shape. Towards the end of the descent, the wind picked up, and we had to pedal hard as we shot down the road. Once we reached the bottom, we spun home at a chit-chatty pace.
Jasmin, Rush and Amanda handled dinner that night. Their menu included homemade pizza – with everything made from scratch (including the dough) and vegan brownies (to accommodate various diets within the group) with ice cream.
Sunday was a pretty miserable day. It dumped rain for nearly our entire four hour ride. We were soaked to the bone when we got home. Lucikly, it wasn’t a cold day, so the rain was tolerable, but the roads weren’t super clean, so we were super gritty and dirty. That night we went out to dinner for burgers in Santa Barbara at a cool burger joint called Eureka. The Euro’s had been jonesing for them, and we were all happy to indulge in greasy burgers for one night. Everyone left happy and content.
(Kim Anderson opened Handlebar Coffee after retiring from professional cycling)
We broke out the time trial bikes on Monday morning so that we could dial in our TT positions. After taking the bikes for a quick spin near the house, we reported back to Josh on the changes needed. After everybody was squared away with their time trial bikes, we grabbed our road bikes and headed into Santa Barbara, with Handlebar Coffee as our mid ride stop. Kim Anderson and Aaron Olson own the place, and it’s always a treat to drop in and say hello to those two. Unfortunately we were in and out fairly quickly because rain was threatening on the horizon.
By mid-afternoon, we were back to the house to enjoy a chill afternoon. Shelly, Sam and Claudia were tasked with cooking dinner using the leftover food in the fridge. They come up with baked chicken, potatoes, fresh veggies and salad with banana and strawberry sundaes for desert. Their meal was clearly a camp favorite since they were voted as the winners of the Top Chef competition!
That evening, Rushlee flew out, Chantal flew in and I packed up to head home on a 6AM flight the next morning before everyone else would head to Redlands.
Our five days at camp were less about training and more about getting to know each other and our sponsors, familiarizing ourselves with the equipment we’ll use all season and having everyone under one roof for (likely) the only time this year. It was nice to train with my teammates, but the emphasis was more on team organization and logistics than training.
I didn’t blog about Redlands because I sat out of the race this year, but I want to give massive props to Jo for her best-Redlands yet. She grabbed second on the first road race (in a thrilling finish at the end that included a protest), rode incredibly strong for third on the queen stage on Sunset and finished fifth overall. Claudia took the climber’s jersey after a gutsy ride on Sunset.
Before I sign off, I want to send out a huge thank you to Anthony at Cal Giant for hooking us up with wonderfully tasty strawberries that were enjoyed in some way in just about every meal, and to my new friends at MotoFish Images for sending us the tastiest care package every – gluten free treats that oozed amazing gooey goodness!
Go to the Source – meredithmiller.missingsaddle.com
Filed by Meredith Miller at April 13th, 2013 under Meredith Miller, Road Blog
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