This Week in Coffee: Come in from the Snow
Though at times this week the weather outside has certainly been frightful, the coffee inside is quite delightful!
Though at times this week the weather outside has certainly been frightful, the coffee inside is quite delightful!
Power meters have become a much more popular option of measuring cycling performance and improving it through the direct measure of how hard a cyclist is pedaling. A big reason for the increase of power meter usage is that their accuracy, durability, and price have all improved dramatically.
We work with Stages Cycling and regularly equip riders’ bikes with their power meters.
A few of the many benefits of the Stages power measuring system include:
Our espresso offerings come from our newest guest roaster, Gracenote Coffee. Currently in the hopper is Konga from Ethiopia. This naturally sweet espresso option will help brighten your day with flavor notes of stone fruit, candied lemon, and hibiscus. Next up this week we will be serving a Kiruga Peaberry from Kenya. This is another bright option with flavors of cherry, sassafras, and elderflower.
George Howell, pioneer of the third wave of coffee, and owner of RSC’s house coffee George Howell Coffee Company, spoke here for close to two hours concerning all things coffee. The large audience listened intently and asked very insightful questions at the end.
Optimizing the interface between body and bicycle pays big dividends in comfort and performance. Tread Labs, a local insole company, has developed a new alternative for cyclists looking to improve pedaling efficiency and foot comfort. They offer a system of precisely sized insoles based on the length and height of your arch, not the overall size of your foot.
We are thrilled to announce that this past week we began serving espresso from our new guest roaster, Gracenote Coffee Roasters! This local roaster of Berlin, Massachusetts is a wonderful addition to our coffee lineup and we are excited to continue to try out the wide variety of top quality coffees offered by Gracenote.
Currently in the hopper is an Ethiopian espresso called Misty Valley. Read the rest of this entry »
Participation was absolutely tremendous for the 2014 edition of the Festive 500! The number and names of participants (many thousands worldwide) are here on Strava. 28 people who have marked RSC as their club on Strava completed the 500km challenge. Total participation equated to our giving $3,904 to the RSC Ride Conservation Fund! Riders proved that the cold (it was as cold as 20 degrees) isn’t much of a deterrent to fun times riding.
Between December 24 and December 31, Rapha challenged riders across the globe to ride 500km or more. This year, we took the challenge to a new level: for every rider and ride attended, we donated $20 to the RSC Ride Conservation fund. We also contributed 5% of all Rapha apparel revenue we received for the month of December to the fund. Throughout the Festive 500, we also held Instagram and blog contests. Now we’re ready to reveal the total amount raised and winners of our contests!
Currently in the cafe we are serving smooth drip coffee pourover options from Tandem Coffee Roasters and a delicious and sweet El Salvador Espresso from George Howell Coffee. Tandem’s Guatemalan Chalabal offers juicy flavors of cherry and lemon, while the light Ayele of Ethiopia presents with floral flavors combined with notes of raspberries, cola and lemon. George Howell’s Montecarlos espresso suits the holiday season with notes of blood orange, light brown sugar, and almond. Read the rest of this entry »
Need ideas to satisfy everyone for whom you’re shopping this holiday season? We have a few here and even more if you ask us our opinion on the subject given the specific interests of the bike or coffee lover in your life.
Join us at 5pm on December 13th for a fascinating talk by Larry Finison, author of “Boston’s Cycling Craze, 1880-1900” as well as holiday party afterward!
This week in the cafe, we are brewing some familiar coffees and introducing some new flavor profiles to the mix. For pour over options, we are continuing to serve Ethiopian Konga and Guatemalan Chalabal Estrella both from Tandem Coffee Roasters of Portland, Maine. The Konga is soothing with flavors of vanilla, lemon-lime, blackberry, and cocoa. Chalabal Estrella is bursting with full bodied juicy flavors of cherry and lemon.
Coffee, coffee, coffee! We have lots of wonderful options for you both brewing in the cafe and available on the retail shelf. Our pourover options this week come from our wonderful guest roaster, Tandem Coffee of Portland, Maine. Currently we are serving Chalabal Estrella from Guatemala and Ayele from Ethiopia. Chalabal is a deep brew with cherry, lemon, and juicy notes. Ayele is a brighter option with floral flavors and notes of raspberry, cola, and lemon. In the coming days, we will be transitioning from one Ethiopian brew to another, adding an Ethiopian Konga to our repetoire. This new option will provide a cup full of soothing flavors like vanilla, lemon-lime, blackberry, and cocoa, perfect to warm up on these chilly fall days.
Our latest eNews was just published. If you aren’t receiving our eNews in your email inbox, be sure to sign up for it now. Click on the image below to read what’s happening – there are good rides to look forward to and even a reason to anxiously anticipate the Vortex. Read on!
The Honey Cyclocross Race bike is exactly what its name implies: a fast, quick-handling, nimble bike. It is made for today’s cyclocross race courses, those that involve a lot turning and technical features.
This bike is ready for demo rides. As with any demo bike we put on the road, we adjust it to fit the one who is riding it. We want you to feel the performance of the bike – then we help you select which one of the twelve sizes Honey offers that is right for you. No other stock bike company offers this many sizes from which to choose.
Patrick Brady of cycling’s #1 blog, Red Kite Prayer, just published an outstanding and comprehensive review of Seven Cycle’s newest model, the Airheart. Patrick has reviewed and ridden countless bikes: both stock and custom, countless components, tires, you name it. He’s seen it all where it comes to bikes and riding.
Ogawa Coffee is a very popular roaster of specialty coffee based in Kyoto, Japan. Ogawa is beginning their expansion to the U.S. by way of their first cafe which is opening in downtown Boston this upcoming spring.
We are excited to host Ogawa this upcoming Sunday, November 9th from 2-4pm. They will be offering samples of their coffee (pourover style) to all who are here who are interested in being part of the tasting session. They are looking forward to talking all about coffee with attendees.
Ogawa is home to two World Latte Art Champions: Haruna Murayama in 2010 and Hisako Yoshikawa in 2013. We are likely to be joined by one of them this Sunday.
Join us for a sneak peak/taste of Japanese specialty coffee before its officially unveiling in Boston this spring!
Though it may not be a sticking yet, it was snowing this morning, and that means hot chocolate/mocha weather is in full swing! Enjoy your extra hour of sleep and then, if you are ready to brave the storm, come on by for a cozy caffeinated beverage.
With the change on our clocks also comes our change to winter hours. Starting today and lasting until daylight savings “spring ahead,” we are closing an hour earlier every weekend evening making our Saturday and Sunday hours 8am to 5pm.
Not only are weather and hours changing, but our coffees are changing as well. We are midway through our guest roaster period with Tandem Coffee Roasters of Portland, Maine. We have been loving the tandem coffees pulled through our espresso machine. Now, switching gears, we will transition later this week to having Tandem pourover options, with George Howell espresso options. Come by in the next few days to catch one last taste of Tandem’s Time and Temperature espresso blend and George Howell’s Colombian Piramide and Guatemalan Santa Clara on pourover.
Next up on the pourover lineup are Tandem’s Ayele from Ethiopia and Ixhuatlán Del Café from Mexico. Good Food Award winner for 2014, Ayele is a delicious light and flavorful cup with tasting notes of floral, raspberry, cola, and lemon. Ixhuatlán, previosly pulled as espresso at RSC, presents with sweet flavors of blue raspberry, candied lemon, Grape, roasted fruit, and dark cocoa. Next up for espresso is Borboya espresso roast from George Howell. We are excited to have this roast back in the hopper, presenting tastes of candied lemon, lavender, and semi-sweet chocolate.
by Patria Lanfranchi
What is the first thought that pops to mind when you hear someone talk about a winter bike? For me, I imagine a beaten up old bike that is already so worn out, there won’t be any guilt in riding it through the salty slush of a New England winter.
We were thrilled to have a full house this past Thursday for our Coffee Night with George Howell of George Howell Roasters. With his wealth of coffee knowledge, George spoke about the entire coffee production process from farming to roasting and through to brewing. He described some of the factors that contribute to the very different tastes of different coffees: elevation, weather, region, varietal, processing (natural versus washed).
No need to fret if you missed the event. The entire talk was filmed and will air on Lex Media. We will be sure to update the blogosphere when the air date is set. In the meantime, feel free to direct any coffee questions our way. Next time you are here for a cup of coffee, feel free to ask any of our baristas for more coffee details. We are eager to continue the coffee conversation and education here at Ride Studio.
Now, back to our weekly topic of the coffees themselves. This week we continue to serve espresso options from our guest, Tandem Roasters of Portland, Maine. Currently in the hopper is Time and Temperature seasonal espresso blend of Ethiopian and Guatemalan. This espresso presents with sweet flavors of blondies and red berries. Later in the week we will return to serving a single origin option, La Esmerelda from Guatemala.
This week we have some new pour over options available from George Howell Roasters. First up is La Piramide from Colombia. This rich roast presents with flavors of Cherry, Dark Honey, and Wintergreen. We are also serving Santa Clara from Guatemala, with fruity notes of mango, papaya, and cherry.
Hope to see you in the cafe soon, sipping a delicious cup of coffee and chatting with us about the wonderful complexities of our different roasts and brew methods!
We cannot wait for coffee night this Thursday eveing! George Howell, one of the pioneers of the specialty-coffee movement is coming to Ride Studio Cafe for a very rare, and very informative evening of discussing coffee. Are you interested in knowing what the difference is between coffee beans? How does the elevation where the bean was grown affect its flavor? How about the humidity and the drying techniques employed by the coffee growers? What is the difference between a Kenyan and Ethiopian, for example? What characterizes light, medium, and dark roasts? How do the various coffee making methods change the flavor of your cup of coffee? What is the life-cycle of a coffee bean from plant to your cup? George will answer these questions and many more. To learn more about this event and RSVP click HERE.
This week, as always, we are serving up some wonderful George Howell Coffee roasts. Our pour over options, Borboya from Ethiopia and Karatu from Kenya are the same favorites we had to offer last week. To read more about these coffees and their distinct flavor profiles, check out last’s week’s post.
Our espresso options this week are brought to you by Tandem Coffee Roasters of Portland, Maine. Starting tomorrow, we will be serving Tandem’s seasonal espresso blend: Time and Temperature. This blend is characterized by sweet flavors of blondies and red berries. Later in the week we will be trying out a new option: La Esperanza from Guatemala. We can’t wait to try it out and see what this new roast has to offer.
Come on by for a warm and soothing cup of coffee, tea, chai latte, or perhaps a hot apple cider. Hope to see you all on Thursday!
With the chilly weather this weekend, we are pleased to announce that we are now serving house-made hearty vegetarian Chili! Come warm up with a scrumptious bowl of this new offering accompanied by a olive roll from Iggy’s Bread of Cambridge.
We are also currently serving up some seasonal flavors from Moochie’s Macarons. Now available are Fig, Vanilla, and Pumpkin Spice (yum!).
For coffee offerings this week we continue to serve espresso from our guest, Tandem Roasters, of Portland, Maine, and pour over options from George Howell Roasters. Currently we are serving a familiar seasonal espresso blend, Time and Temperature. Other espressos that will be rotating in throughout the week include: Ixhuatlán Del Café from Veracruz, Mexico and Deri Kochowa from Sidamo, Ethiopia. Ixhuatlán has become a new favorite with its bright and soothing flavors of Blue Raspberry, Candied Lemon, Grape, Roasted Fruit, Dark Cocoa. We are excited to try the Deri Kochowa in the hopper for the first time and taste its fruity flavors of mango, honey, and blackberry.
Despite both being African coffees, our two George Howell pour over options are quite different from each other. Borboya from Ethiopia is smooth and light with sweet lemon, lavender, and green tea flavors. Karatu from Kenya is bold with blackberry, floral, and citrus.
Interested in learning more about coffee? We are thrilled that on Thursday, October 23rd George Howell will be here at the studio to speak about coffee and roasting! To learn more about this exciting event and register to attend, click HERE.
Usually, especially at this time of year, my rides will begin when the sun is bright and end long after the moon is illuminating my path. It’s nice to have darker lenses for the earlier part of the ride and clear lenses are essential for seeing after dark. There are so many bugs/twigs/random things out there, I worry about the safety of riding sunglass-free. And during the colder months, it’s nice to keep the cold air off of sensitive eyes.
I’ve never been one to bring a second set of lenses for the sunglasses that have interchangeable lenses. I don’t quite know how a second set of lenses can survive being switched out mid-ride or even make it that long without being scratched or broken. Besides, I do not want to have one more thing to have to think about stuffing in my pockets before jumping on my bike for a ride.
The best glasses I’ve encountered that satisfy my need to keep my eyes covered at all times during all lighting conditions while I’m riding are the Lazer sunglasses with crystal photochromatic lenses. There are a few different models to fit well for a variety of people, and they are unisex, as well.
After trying another manufacturer’s pair of clear sunglasses a few days ago that caused me struggle to see in broad daylight, though they were perfectly new and clean, I became aware of the importance of the quality of lenses. I’d been taking my Lazer sunglasses for granted. In fact, it was this recent experience that inspired this blog post. Lazer photochromatic glasses offer perfect clarity to see the road or trail, and they change darkness to adjust to light conditions.
The Magneto model has a particularly large lens and with the ability to swap the arms of the glasses with magnetic clasps to hold the glasses to helmet straps, they work really well for someone who experiences the arms of glasses typically pinching or rubbing.
I really like gifting these glasses to friends and family and I’ve bought a few pairs for myself. At $90 for the SS1 model to $120 for the Magneto, it’s not terribly angering if something were to happen to cause the glasses to get lost or broken. It’s possible to buy replacement lenses, as well.
Note that whether Lazer sunglasses are shaded a little or a lot, they protect completely against both UVA and UVB rays. The lenses are made of shatterproof PC material. Both of these models of Lazer glasses can also be outfitted with prescription lenses (normal RX lenses fit in a bracket behind the sunglass lens).
Mallorca is the perfect place to shake out the winter and get some solid, glorious riding in early season. While it’s still cold in Boston, Mallorca is typically in the 70s with blue skies and the roads are ideal for cyclists with huge bike lanes and few cars. In 2014, we traveled to Mallorca with Punto Tours and our local favorite guide, Cristiano Bonino. Everyone loved the tour so much, we decided to offer it again in 2015 at the same time of year.
More details and registration is located on the Punto Tours website. Questions? Email us: email@example.com. We’ll answer your question and gladly connect you with professional guide and Mallorca specialist Cristiano Bonino.
Fall is now in full swing and we have many smooth and cozy beverages to keep you warm as the chill sets in. Local Apple Cider is back for the season, mixed with spices and steamed to perfection. Savor a Chai latte or one of our other great tea options from Mem Tea and Rishi Tea. Come by and warm up with a rich cup of hot chocolate (or perhaps a mocha) made with our house made chocolate syrup. And of course, we also have several full bodied and soothing coffee options.
Our current guest roaster, Tandem Coffee Roasters of Portland, Maine, continues to impress with frequently rotating espresso options. Today we are pulling the Ixhuatlán Del Café from Mexico. This bright and flavorful coffee roast presents with flavors of blue raspberry, candied lemon, grape, roasted fruit, dark cocoa. Early this week we will switch back to Tandem’s seasonal espresso blend: Time and Temperature. A 50/50 blend of Ethiopian Kochere and Guatemalan La Leguna, this roast has deep rich flavors of blondies and red berry. These and other Tandem roasts and George Howell Coffees fill our retail shelf.
For pourover drip options we are currently serving up George Howell’s Borboya from Ethiopia and Santa Clara from Guatemala. Borboya is bursting with flavors of lavender, sweet lemon, rosemary, and ginger. Santa Clara is a smooth fruity alternative with tasting notes of mango, papaya, and cherry.
Come on by and relax with a cup of any of these amazing and warming drinks!
George Howell is coming to Ride Studio Cafe for a very rare, and very informative evening of discussing coffee. Are you interested in knowing what the difference is between coffee beans? How does the elevation where the bean was grown affect its flavor? How about the humidity and the drying techniques employed by the coffee growers? What is the difference between a Kenyan and Ethiopian, for example? What characterizes light, medium, and dark roasts? How do the various coffee making methods change the flavor of your cup of coffee? What is the lifecycle of a coffee bean from plant to your cup? George will answer these questions and many more.
George Howell was one of the pioneers of the specialty-coffee movement in the United States in the early 1970s. He then founded the Coffee Connection. One Coffee Connection was located in Lexington Center and is still fondly remembered today by residents.
Today, George travels the world looking for the best farms and coffee beans to supply his roastery located in Acton, Mass. He builds relationships with farmers that have committed to the highest levels of consistency and quality, and he is committed to paying for the quality and time they dedicate to cultivate their coffee beans. He holds the best farmers with the highest respect. He buys only the finest regional and single farm-sourced coffees.
Because George spends so much of his time searching for coffee and cultivating relationships with farmers, it is a rare opportunity to find him here in person!
The producers of a LexMedia show entitled “What’s Cooking” are taping George during the evening. They will be airing portions of the evening on LexMedia for a new show entitled, “What’s Brewing?”. They may also capture attendees on camera, therefore, attendees should be comfortable being on film and possibly being included in the show or in show-related materials.
We hope you join us for this very special evening. We guarantee you’ll never look at coffee quite the same way again after hearing George talk all about it.
The New England Cyclocross season is beginning and everyone’s celebrating together Tuesday, September 30th at the Ride Studio Cafe! Come with your friends, family, and anyone who likes dirt. We’re serving ample food and brews; enjoy them with all of your cycling and NECX friends!
A very special bonus of the evening is that we’ll be joined by Dave Wilcox and the Rapha Mobile Cycle Club.
Please RSVP below so we know to expect you!
Happy Autumnal Equinox! Come by the studio and welcome fall with a delicious cup of coffee and scrumptious pastry from Iggy’s Bread (it is hard to resist those sticky buns! yum).
For the past few weeks we have had the pleasure of serving up some wonderful espresso roasts from our new guest roaster, Tandem Coffee Roasters of Portland, Maine! Not only is their name coincidentally bicycle themed, but Tandem roasts delicious coffees with complex flavors, making them a perfect match for our cafe.
Currently in the hopper is Ixhuatlán Del Café from Veracruz, Mexico. This bright option presents with flavors of blue raspberry, candied lemon, grape, roasted fruit, and dark cocoa. Next up, starting later today, will be the Time and Temp seasonal espresso blend. This espresso intrigues your taste buds with both bitter and sour flavors mixing together to perfection and highlighting flavor notes of red berry and blondies. These two options and other coffees from both Tandem Roasters and George Howell Coffee are available on our retail shelf. Pick up a bag today and savor these delicious soothing coffees in the comfort of your own home.
Our current pourover options are wonderful favorites from George Howell Coffee. First up is Karatu ABm, a lovely light Kenyan bursting with flavors of blackberry, blueberry, honeyed lime, and plum. Our second option is La Piramide from Colombia. This smooth roast offers tasting notes of cherry, dark honey, and wintergreen.
This summer, we have been riding bikes.
It was appropriate to have Patrick Brady of Red Kite Prayer here to do a book reading and discussion on his new book, “Why We Ride.” His talk came on the heels of our successful completion of a wonderful weekend riding out to Mt Greylock, pedaling around perfectly beautiful farmland in Massachusetts, into Vermont and New York, then returning home–a two-night, three-day adventure.
Oh there was a lot of riding, but there was even more eating, group lunches and dinners, vistas and abundant natural beauty galore, and a wonderful massage therapist to make it all agreeable to our bodies and minds.
Everyone has their own reasons for accomplishing a ride of that length (some people rode 75 miles each way, others did 115 miles, and a group did the full ride from RSC to the top of Mt Greylock in a day – 163 miles there, 170 miles home).
I was thinking about Patrick’s words (I read much of his book prior to the Mt Greylock adventure) when watching people leave here at 5:15 am for a 163 mile ride to Mt Greylock.
Why do we do this? Wouldn’t have sleeping in late have been a better option that Friday morning? Of course not, otherwise, we all would have slept in. I didn’t ride this year, but I did last year so I know what it is to ride all day long and finish at the top of a mountain where a warm dinner, fire, and friendly faces await.
But going in, no one knows what to expect or how it’ll feel to log all of those miles, or even if it’ll be possible to climb 14 -16,000 feet in a day. Is the gearing on this bike adequate? Maybe. There’s support and a van to drag you to the top if there is some misjudgment involved. However, and this has to be one of the many reasons why we ride: bikes help us do things that don’t seem possible and they get us to where we definitely would not have traveled otherwise.
Some people, those in and out of the cycling world have often described what we do as an “addiction.” An addiction has a negative connotation. As Patrick explains, people who have an addiction push everything else out of their lives. Cycling, as he says, makes us more available to our families when we come back from a ride. It puts us in a better mood, it often is the time where it’s possible to sort things out, it’s quality thinking time. It’s so much more than that, too. For me, it’s quality socializing time. I had a very good discussion with Patrick over his inaugural Seven Cycles Airheart Bike ride which was all off-road and mostly all in Lexington.
But everyone rides differently so it’s hard to say exactly what happens on a ride, it just translates to good results more often than not for those who surround us. This summer has been full of really great times and so many “highs” on the bike and off. Now we can only hope the fall lasts as long as summer did.
I’ve been getting asked frequently for photos and stories from Highpoint and the many other rides we’ve been doing. As is typical for this time of year, the moment we returned from Highpoint, we had to quickly change gears and get ready for the next set of rides, events, and Patrick’s book talk. Hopefully some of these photos here help tell the story. Our Flickr album has more photos you’re welcome to browse. All of the photos we post on Instagram also all go into our Flickr photo stream.
The Expedition Team has also been busy competing in the Vermont Overland Grand Prix (VOGP) and Dirty 40, both in Vermont, and a week apart. We all had so much fun at the VOGP and in Woodstock, it made a nice transition from all of the fun dirt riding we’ve been doing to kicking it up to race pace.
Then, at Dirty 40, having Julie Wright stand on the top spot on the podium for the Overall Women’s win and Cathy Rowell on the 3rd step in the 40+ age group category, was a real highlight for the team. Why does this team exist? It’s about a group of women who are into riding mixed terrain, riding hard, fast, competing, going on expeditions on bike, but, at the core of the team is that each member just loves to ride. At the end of the day, if we’ve had a great ride together (like the day when we went to Pac Mondadnock for 80+ hard miles), we experienced the high of a win. We didn’t need to beat anyone, but we did need to love every minute of the shared expedition on our bikes – which we did.
Without skipping a beat, we’re now anxiously anticipating the Honey 100 which is coming up this Saturday, September 13th. Honey embodies positive reasons to ride. They are all about taking the path less traveled, getting into the woods, experiencing the joys of being off-road and in unusual places.
Cyclocross began this past weekend and the road racing season isn’t over yet. There are many events, parties, and rides coming up, too.
We’ll blog more as the fall turns to winter and there is more time to reflect back and look forward to spring though we’ll still be riding. My tires will be swapped out with those that have studs and a few more layers will be added. The dark, cold nights of Boston’s winter are a cyclist’s playground with the right attire and equipment.
In the meantime, get prepared. Remove the obstacles that might dissuade you from riding when the weather turns.
Pick up a copy of Patrick’s “Why We Ride” book (we have copies on our shelves and all proceeds go straight to Patrick). His book is the fuel that helps a chilly day feel warmer, keep your well of motivation full! It will possibly add another perspective with which to wrap around your next ride that may make it feel even better, taste sweeter, and be more fulfilling.
This coming Sunday, July 20th, Rapha is encouraging women across the globe to ride 100 kilometers or more. A great chance to get together to spend a day riding on beautiful roads between here and Mt Wachusett? We wouldn’t miss the opportunity. We are very excited to be hosting very fun rides of 100 kilometers and 100 miles in length. Each ride has a group riding at a more casual pace, one moderate, and one quicker. Choose the distance and speed that’s right for you. We have many wonderful women who are leading and sweeping so no matter your pace or comfort level, you’ll have others to ride and share the day with.
We ask those who register, “Why do you ride?” Here are some of the responses we’ve received from the ladies who will be riding out of here on July 20th:
Allison: It makes me feel stronger. I’m exhausted after a long ride or race, but I feel accomplished. If I can get through a grueling ride, I can do anything!
Christina: For fun and triathalons!
Helen: It helps clear my head after a long day and after using up all my energy from my ride I can sleep like a rock at the end of the day! This is my first big ride with so many people and it is really exciting to get out on the road and train for it!
Courtney: I love it!
Kelley: I ride because it feels good! I like feeling the wind in my face, my legs working below me and the general feel good vibe that comes from exercising. Also by riding I get to explore new routes and see new parts of cities and towns I would have otherwise missed. Riding in groups doubles the fun as you have other people to share the experience with!
Charlotte: I ride because it makes me feel independent and empowered.
Melissa: It never gets dull.
Ashley: I ride because I love its freedom. Freedom to go wherever you please, from being stagnant, from connection to technology, from being on the grid, freedom from life’s distractions and the ability to just enjoy the ride!
Dana: Being on a bike is joyful. it is meditative. it is simple. it allows me to do something i love with people i love and get to places i love and go swimming. it is shared with my littlest nephew, age four, and my oldest grandmother, age ninety-one. i know my strength and joy on a bike.
Jessie: The way you experience the world on a bike is like nothing else, and it is one of the best feelings there is.
Portia: Friendship, competition, speed; wind on my face and burn in my legs
Zabeth: Because on a good day my legs, my heart, and my breath are in harmony and all is right with the world as I fly along just above the ground.
Jeanette: Because it is liberating & a blast.
Liz: Joy, freedom, fitness, obsession, you name it!
Emily: Cuz it’s a gnarly fun time.
Mona: Exercise and for fun!
Paula: Because I feel so healthy and alive!
Agnes: Because it is a great way to stay fit and active and have fun with friends at the same time!
Jessica: I ride because I love seeing how far my legs can take me. And I love climbing hills!
Nancy: It’s awesome… like flying like a bird
Laurie: It feels like flying sometimes! A sense of freedom It’s like being a kid again, playing with friends
Sarah: I ride to keep my mind, body, and soul at ease.
Heather: Relaxation, fitness, sights, smells, sweat
Michele: It helps me clear my head.
Brittany: I love to ride for the workout and to enjoy being outside. I love the reward of a downhill after a difficult climb.
Emilia: Riding is my freedom
Katia: To save on hair products. Wearing a helmet does wonders to my hairdo! Also, padded spandexed shorts are the new little black dress! Don’t take my word for it, just take a look around you 🙂
We’re halfway through our current guest roaster cycle with Commonwealth Coffee. From here on out you’ll find them on the pourover bar. Currently we’re brewing up Commonwealth’s Finca la Providencia from Guatemala, and their Konga from Yirgacheffe, Ethiopia. Both coffees are absolutely great. The Finca la Providencia is really impressive. It’s fruit forward with tasting notes of strawberry, orange, and honeysuckle, all rounded out with a marzipan-like finish. The Konga is a stunning example of a Yirgacheffe with tasting notes of rose, meyer lemon, and sweet herb all held together with the clean sweetness of cane sugar. George Howell Coffee is back on the espresso machine this week. We’re featuring their Pulcal espresso from Guatemala. This single origin has a great balance of citrus, grape, sweet lime, and milk chocolate to round it out. You may have noticed that our pastries have changed recently as well. We’ve switched to a selection from Iggy’s Breads out of Cambridge, MA. The croissants are light and soft, and the pecan sticky buns are an addicting treat! Iggy’s is also supplying us with the fresh bread we are now serving with all sorts of great toppings. There’s something to please every palate. Of course, we still have oatmeal and cold gazpacho all day. Come enjoy our air conditioning and treat yourself to one of these fine coffees, and some of our new food options.
This week in coffee…we are continuing to serve a new favorite espresso, the Ontology Blend, from our current guest roaster Commonwealth Coffee of Denver, Colorado. This bright blend of Rwandan Kabirizi and Guatemalan Providencia presents with flavors of stone fruit, green tea, cherry, and marzipan. As always, if you are craving espresso but hope to avoid caffeine, we have George Howell’s Costa Rican decaf, smooth with flavors of chocolate, walnut, and caramel.
This week’s pour over options are brought to you by George Howell Roasters. The first option, continuing from last week, is Reko from Ethiopia. This roast presents with flavors of earl grey, clementine, and honey dew. The second option is El Vergel from Guatemala. This smooth coffee presents with strawberry, white grape, and milk chocolate flavors.
Also avaible when you need a refreshing kick on a warm summer day, we are serving up cold brew coffee, iced lattes, iced americanos, and a fequently changing variety of iced teas. This week’s iced teas include: English Breakfast (Black), Bancha (Green), Lemon Chamomile (Herbal), and Peppermint (Herbal).
This week in the cafe…As was announced in the cafe post last week, new food items are now available! You can now order a slice of bread with side options of sliced ham, cheddar cheese, mustard, vermont creamery butter, or almond butter. Also available are hard-boiled eggs. New this week, with the warm weather we have switched gears in the soup department. Currently available is a cold Gazpacho. This vegetarian option is refreshing on a hot day with its tomato base and fresh veggies including cucumbers and peppers.
This week we are serving up some recent favorites and new delights in the cafe.
In the espresso hopper we have the Ontology Blend from our wonderful current guest roaster, Commonwealth Coffee of Denver, Colorado. This bright blend of Rwandan Kabirizi and Guatemalan Providencia presents with flavors of stone fruit, green tea, cherry, and marzipan. Come on by and try a shot on its own or mixed to perfection with your desired amount of milk or almond milk. As always, if you are craving espresso without the kick of caffeine, we have George Howell’s Costa Rican decaf, smooth with flavors of chocolate, walnut, and caramel.
This week, changing things up, we have two new pour over options for you to enjoy. From George Howell comes Reko from Ethiopia. This roast is perfect in the emerging summer weather with light fruity and tea-like flavors of clementine, honey dew, and earl grey. From Commonwealth Roasters comes Fina la Providencia from Guatemala. This new crop has been roasted to highlight more natural summer flavors of strawberry, orange, honeysuckle, and lime sherbet.
Of course, with this warm weather, we are also offering cold brew iced coffee in our usual 4 ounce and 12 ounce sizes. Also availabe are mason jars of cold brew to take with you on the go. Grab one while on the move or grab a few for your fridge at home. Looking for enough cold brew to fuel your week from the comfort of your home or give you a midday jolt at work? Reserve a growler of cold brew today.
Other changes in the cafe this week include new additions to the food menu! Now joining our oatmeal and soup offerings are some refreshing cold food options more appropriate for the upcoming summer weather. We are continuing to serve slices of sourdough and olive bread with vermont creamery butter or almond butter. Now there are also new sides to accompany sliced bread. Come by and build your own snack or meal with sliced ham, cheddar cheese, honey dijon mustard, and hard-boiled eggs.
Innovating yet again, Seven Cycles is creating a bike built to recreate the past: to honor and remember those who began racing and who established the culture we now enjoy. And in this very same bike, Seven is doing what’s never been done before.
We are the honored ones, to have the deep talent of Seven manifest itself in this one-of-a-kind absolutely amazing bike. This head badge, which incorporates gold leaf, says it all. It and many other Seven spy shots of the bike in the manufacturing process are found on Seven’s Instagram feed: http://www.instagram.com/seven_cycles
Don’t miss this bike on display at the Studio Saturday, June 7th at Pioneers Day. It will be ridden in the 111 mile ride by Fear Rothar, then on display for the rest of the day.
Brunch begins at 7:30, Rides begin at 9am, Party for all is at 6pm. We’re also very excited to be joined by Rapha and Rapha Continental riders for the day.
Join in, this is a not-to-be-missed event of the year! Details and RSVP: http://www.ridestudiocafe.com/pioneers
by Patria Lanfranchi
This past weekend, I had the chance to ride for Team Shimano at the Best Buddies Challenge from Boston to Hyannis, a 100-mile ride that raises a lot of money for Best Buddies. You’ve likely heard of them, but you might not know the impact that they have in the lives of people. They are dedicated to establishing a global volunteer movement that creates opportunities for one-to-one friendships, integrated employment and leadership development for people with intellectual and developmental disabilities (IDD).
Having two days with Shimano meant talking a lot about what’s happening with technology and the future of Shimano and all sorts of related products. I was amongst a group who are very technically minded and they geek out on the cool stuff. The hot topic is Shimano electronic Di2 shifting. Soon mountain bikes will be equipped with Di2 and, with a small addition of a sensor, your bike computer will be able to tell you what gear you’re in–no more looking down to see which cogs your chain is sitting on. I saw a lot of Di2 bikes ridden amongst team members (I’m one of those riding Di2 on my Seven Evergreen and I have been extremely impressed with how well it works*).
We had a good time talking about what’s coming out as well as how Shimano and other bike shop owners and fitters solve interesting challenges. The new technology and options are making riding better in very noticeable ways. There is a lot of solid engineering and testing behind the new products we’re seeing.
Among what’s new is: 11-speed drivetrains, disc hydraulic road brakes, electronic shifting, impressive lighting options battery- and generator-driven, new action camera options, and fancy technology in GPS, touch-screen bike computers. These are the first to pop to mind, there are so many others.
Is it a blessing or curse that we in New England have so many roads that go in many different directions, constantly changing names, that it’s nearly impossible to do a long ride without a multiple page cue sheet or a GPS bike computer? I’ll leave the answer to that for another day, but it’s yet one more excuse to buy a new toy: the Garmin Edge 1000 which I used for the first time on this ride. Coming from spending a lot of time with the Edge 800 and 810 models, moving to the 1000 is a breeze. I’ll post my full impressions of this unit as soon as I’ve had a chance to give it a test in a less structured environment (read: when I get to go off-road with it). Between this unit, the Garmin Touring Plus, and the simple, economical Garmin Edge 200, it seems there is a bike computer out there that will strike a good balance for every kind of rider who values some kind of mapping functionality. (We have all of these and a few other models on our shelves.)
Watch for more posts, photos, news, everything, we’ve got a lot going on that we want you part of and we’re sharing it via our blog (here), Facebook, Instagram, Twitter, and our newsletter – catch it all, we want you to join us!
This week, Commonwealth Coffee has continued to impress with a variety of espresso and drip coffee options. This week we have returned to serving the Ontology Espresso Blend of Rwanda Kabirizi and a new crop of Guatemala Providencia. This deservedly popular roast presents with flavors of stonefruit, green tea, cherry, and marzipan. Once again, following Ontology in the hopper in the coming days will be Ethiopia Yirgacheffe Kongo. We love this roast and its simultaneously sweet and savory flavors of meyer lemon, rose, sweet herb, and cane sugar.
For pour over options this week we continue to serve Commonwealth’s Finca la Milagrosa from Panama and George Howell’s Kanzu from Rwanda. For more information on these two options, see tasting notes included in last week’s post, or come on by and chat with us. To look forward to in the coming weeks, we will be changing things up and serving a Burundi Kinyovu from Commonwealth Roasters as one of our pour over options. Keep a look out for this exciting new option!
This Week we began serving espresso and pour overs from our newest guest roaster, Commonwealth Coffee Roasters from Denver, Colorado! We are very excited to be serving roasts from this recently founded roaster that was established in the Fall of 2013. Learn more about Commonwealth and their goal to share amazing coffee with the masses, at there About Us page.
Currently in the hopper is a Commonwealth espresso blend you may have tried a couple of weeks ago, called Ontology. It is a blend of Rwanda Kabirizi and Guatemala Providencia that presents with flavors of stone fruit, green tea, cherry and marzipan. In the coming days we will begin serving a different espresso from Commonwealth: Ethiopia Yirgacheffe Konga, which tastes of meyer lemon, rose, sweet herb, and cane sugar. We are also continuing to serve our decaf espresso, a Costa Rican from George Howell Roasters, that presents flavors of chocolate, caramel, and walnut.
For pour over options we are serving up one coffee from each of our current roasters. From Commonwealth, we have a Panama bean called Finca la Milagrosa. This sweet and smooth roast presents with flavors of peach, cinnamon, honey dew, and sweet cream. Also available is George Howell’s Kanzu from Rwanda. This roast highlights flavors of raspberry, citrus, and light caramel. These options, along with others from Heart Roasters, are also available for retail sale and home brewing. Come on by and grab a bag today!
After a bit of a writing hiatus, we are back to tell you about our coffee offerings. The “Parklet” is fully assembled and we are now equipped for outdoor seating, so come by and enjoy a cup of your favorite brew in the warm sunshine!
This week we are brewing up two wonderful Peaberry Kenyan roasts from our guest roaster, Four Barrel Coffee. Don’t be fooled by the shared country of origin, these two coffees provide a great variety of flavor. The first option, Ndaroini, presents with aroma of quince jam and cranberry, followed by lemon lime flavors and cane sugar sweetness. Our second option, Karatina, presents with flavors of rose and raspberry in a syrupy cup, replete with stonefruit. Come by and try one of these rich options while they last.
Pulling on the espresso machine, we have Deri Kochoa from George Howell Coffee. This roast is a great bright spring option, bursting with flavors of jasmine, rosemary, and chocolate. Special this week, on Monday morning and Wednesday afternoon, we will be sampling the Ontoloay Espresso Blend from a new roaster, Commonwealth Coffee Roasters in Denver, Colorado. We are excited to taste this blend with notes of stone fruit, green tea, cherry, and marzipan. Come by to try this new roaster and tell us what you think!
The Seven Cycles Evergreen is an incredible bike in its simplicity and extreme versatility – both achieved with absolute perfection. The number of us at RSC who are riding this bike is an indication of its tremendous value to those who like to ride on the road and, without thinking twice, jump onto trails, dirt roads, or practically anywhere – in the world.
We will be writing more about this bike in the coming days, but for now, begin with this comprehensive photo essay on Seven’s blog:
This week we continue to connect with the west coast with our guest roaster, Four Barrel Coffee from San Francisco, California. We are serving up two of their wonderful drip coffee options: Iquisivi from Bolivia and Hunda Oli from Ethiopia. You may remember the Iquisivi from a few weeks back. We loved it and brought it back for a triumphant return to our menu. This flavorful roast helps us welcome in spring with lemon fragrance, disappearing into fig and cherry flavors combined with a caramel sweetness. The Hunda Oli is another fantastic option. This brighter coffee begins with red plum fragrance followed by acidity of watermelon and fruity notes of lemon and rhubarb finsihed off with bergamont. Come by today to try these roasts while they last.
After a few consecutive weeks pulling La Bendición from George Howell, we have switched over our espresso to George Howell’s Borboya from Ethiopia. This amazing roast bursts with flavors of candied lemon, blueberry, and ginger. We also continue to carry George Howell’s Costa Rican decaf espresso, a roast that presents flavors of chocolate, caramel, and walnut.
Looking for a flavorful cup in the comfort of your own home? We have retail bags from George Howell, Four Barrel, and a past guest roaster, Heart Roasters from Portland, Oregon.
Come stopby for one of these roasts while you are out and about on one of these gorgeous spring days!
The sun is shining, the birds are chirping, and while it may still be a bit chilly outside, spring is in the air. After warming up on your ride in the sunshine, stop by the cafe for some cold brew. It is ready to serve for relaxing at the cafe or taking on the go. As you can see above, we are also well stocked with growlers! Reserve a cold brew growler today to enjoy cold brew at home or at work.
Of course, cold brew is not our only coffee brewing in the studio. This week we continue to serve amazing drip coffee options from Four Barrel Roasters of San Francisco, CA. Our first option, Inquisivi, is a Bolivian coffee. Perfect for spring this well rounded roast bursts with lemon fragrance which transforms into fruit notes of fig and cherry melded together with a caramel sweetness. The second option, Musabiymana, is a Rwandan coffee. This brighter option presents with currant and dark fruit in a balanced cup with candied blackberry sweetness.
This week we continue to serve a favorite George Howell espresso, La Bendición from Guatemala. This espresso offers flavors of lime-tinted chocolate combined with almond and fig and combines flawlessly with milk to become your favorite choice of espresso drink. Longing for a coffee taste without the kick of caffeine? We continue to carry George Howell’s Costa Rican decaf espresso, a roast that presents flavors of chocolate, caramel, and walnut.
Excitement is hard to contain. There is something about a new bike that gets the wheels turning, pardon the pun. We still find ourselves getting caught up in that anxious energy with each bike that we help design and build. All the new technology means we are well suited to meet each individual’s requirements since we start with a custom Seven frame and work our way out. When straightforward solutions do not present themselves, we pride ourselves on meeting the challenge.
Wide rim profile for large tires
This was the criteria we needed to meet when looking to complete a recent Evergreen build. The Evergreen is designed for all day riding on imperfect roads, so sacrificing a wide rim was not an option. After a few hours in the saddle, rolling on wider tires can make or break your comfort and confidence levels.
Disc brakes were chosen since they offer loads of stopping power. To be more specific, it’s the range of control that disc brakes offer over rim brakes that often times makes them seem more powerful. They offer modulation beyond what is typical of conventional caliper brakes. We are also able to minimize and virtually eliminate brake fade due to prolonged activation. Sure, descending can be thrilling, but that thrill can quickly turn into horror when you approach a hairpin and squeezing the lever results in zero loss of speed.
Shimano Ultegra 6800 completed the checklist. Ultegra was a sensible choice as it offers a huge range of gearing options for tackling loose dirt or gravel climbs. Weight also drops over the older generation, even with the addition of an 11th cog. As is typical on Shimano levers, shifting is smooth and requires little effort. The ability to adjust brake reach is also an added benefit.
Since this mixture of requirements drew upon many great features of new product advancements, it was difficult to find a factory offered solution. Rather than sit idle until a wheel came along that fit the bill, we started from scratch. Doing so, we would be able to dial in every last component to RSC standards that would exceed the customer’s needs. HED C2 rims, DT Swiss spokes and nipples, and a Shimano hub that was both disc and 11 speed compatible. The result is an extremely durable and reliable wheelset that does not scream for attention. Rather, it gets the job done with the sort of humility that is customary for products built from the ground up in New England.
We at RSC were not as reserved. There were lots of high 5’s going around that day.
This week we are continuing to serve the same delicious roasts as last week. From Four Barrel Coffee we have two pour over options: Gaturiri from Kenya or La Montañita from El Salvador. Our Espresso, from George Howell Coffee, is La Bendición from Guatemala. For more details on these coffees, our decaf espresso, and retail options see last week’s post.
Though it may be raining today, spring days are (we hope!) just around the corner. With April beginning this week, beautiful days for long rides are coming and we have many wonderful options for recovery snacks to rehydrate at the end of your ride.
Rich, creamy Highlawn Farm natural Chocolate Milk is a great recovery option, delivering the proper amount of carbohydrate and protein in a delicious form. Important in your refueling process are complex carbohydrates and our Oatmeal is a great way to access this necessity. Add flavor to this breakfast option with brown sugar, dried fruit, pecans, and/or almond or regular milk.
Another satisfying option is a thick slice of fresh bread (either olive or sourdough) accompanied with a generous portion of almond butter or Highlawn Farm butter.
New in the cafe are EnerChi Bites. These all natural gluten-free vegan treats will help give you a boost of energy when you need it most. We have all flavors available for individual sale, so come on by to try the apple cinnamon, coconut oatmeal raisin, and cocoa date, then buy a bag of your favorite flavor to take with you on the road or trail.
by Patria Lanfranchi
This winter, I decided it was a good time to do a long test ride of Ride Studio Cafe’s All Roads Honey demo bike. This bike kept me riding this winter and that’s saying a lot considering the winter was particularly harsh and very icy. Here it is pre-dirt/mud/ice/crud:
The All Roads comes equipped with disc brakes. Almost all of the riding I’ve done prior to this bike involved cantilever or caliper brakes so I was ready to be a critic of the disc braking system. The brakes we put on our demo All Roads with SRAM Rival shifting are the Avid BB7 SL disc brakes with 160mm rotors. I quickly understood why discs make so much sense for bikes that are meant for all-terrain and all-weather riding. Not having to fit a tire inside the brake meant that running wide 40mm studded tires was easy and there was ample room to spare. Had I wanted to use fenders, they would have been relatively easy to install and fit between the tire and frame.
Why didn’t I use fenders? No one was behind me when I rode and my large Revelate bag saved my back from the spray. Not a good reason and yes, I am putting fenders on my next All-Roads-like bike.
I appreciated having braking power when out in snowstorms. It’s nice to not have aching hands from squeezing hard on the brakes, especially when it’s freezing cold out. (A good pair of lobster gloves kept my hands warm on the coldest days and nights.)
If you want to talk about weight, that’s where the biggest difference and reason to not ride disc comes in. There are other small considerations, but I’ll save that for another post. These brakes versus TRP Mini-V linear pull brakes are a little over a 1/2 pound heavier. That would be significant if this bike were being raced in the Tour de France. Considering what the All Roads is all about, this is a small price to pay for all of the added functionality (and added wheel life). I didn’t notice this weight on the bike and is spunky like a good steel bike should be. The rolling weight of studded tires is what’s noticable…but going more slowly on a really cold night is something I appreciated while the studded tires were necessary.
Right now this All Roads demo bike is outfitted with Clement MSO X’PLOR 40mm tires. Those are the right choice for most people who are interested in sketchy spring trail riding. When the conditions improve, the sky is the limit as to the tires that are the “right” ones. Don’t forget that if 650B is your desired wheel size, this bike supports those as well.
I rode the All Roads with a set of 33c Green Label Jack Browns on a pleasant road ride that included a small amount of dirt road. The bike rolled very well with those tires and I enjoyed the ride a lot. I wouldn’t hesitate to put skinnier tires on it and from everything I felt on 500+ miles I put in on this bike this winter, I know the bike would do be a willing participant on a 100+ mile road and/or dirt day.
As with all of the frames that we build up into bikes here, the shifting, gearing ratios, bar tape, wheels, etc. are selected by the rider. What’s amazing about the All Roads is that it presents so many options without sacrificing ride quality. It’s up to its owner to choose the proper components for its future purpose(s). Neither Honey nor us sets those boundaries – the options are nearly unlimited!
Alas, with my demo ride over, this bike is now being demo’d by others. Fortunately, this past Tuesday, the conditions on the trails were good and the bike was in the hands of rider Thom Parsons who put together this great 2-minute video where he shows you the fun this bike serves up to whoever is on it:
Basically, this bike saved my winter. It opened my eyes to what a great bike that can do everything I like to do feels like. I can appreciate how unique this bike is in the world of bikes. Riding a carbon fork mounted on a well-designed steel bike makes for a fast, fun, worry-free bike that can do everything from commute year-round with rack and fenders to zip around on the trails and everything in between.
If you’d like to take the All Roads for a spin, let us know! (We’re found at firstname.lastname@example.org.) We’ll get you out there on a demo ride of your dreams. Ride without limits or boundaries, and see just how good that kind of riding freedom feels!
New in the café this past week, our current guest roaster, Four Barrel Coffee, from San Francisco, has transitioned from being our espresso to now bringing wonderful drip coffee options your way. Come on by the café and try out Gaturiri from Kenya or La Montañita from El Salvador. Helping us welcome spring (or perhaps continue to dream of the spring weather that has yet to truly arrive) Gaturiri is a delicious floral coffee with flavors of geranium, rose, and hibiscus with hints of custard and roasted cherry sweetness. A very different option, La Montañita is an earthy roast with deep exciting flavors of molasses, cocoa, and pear.
Our espresso today is brought to you by George Howell Coffee. La Bendición Espresso from Guatemala stands well on its own with lime-tinted chocolate combined with almond and fig and mixes fantastically with milk to become your favorite espresso beverage. Hoping for a coffee taste without the caffeine? We continue to carry George Howell’s Costa Rican decaf espresso, a roast that presents flavors of chocolate, caramel, and walnut.
For home brewing, we have a shelf full of whole bean bags from George Howell, Four Barrel, and Heart Roasters. Come by for a bag (or two, or three…) for enjoying a delicious cup in the comfort of your home.
To ask John and Pamela to share their 30+ years and hundreds of thousands of miles of cycling experience in 1 hour and 15 minutes isn’t a fair question. They did a terrific job of presenting a lot of information and, even better, they’ve written a lot that really goes into many nuances of being prepared for, and executing, a very long ride.
Here is a summary of resources they’ve made available to you and other events mentioned throughout the evening.
As John and Pamela emphasized, long rides are just a series of shorter rides strung together. It’s possible for anyone with any level of experience and almost any bicycle that works well. And, maybe as they did, you’ll find it fun (and addicting), and then the mileage just seems to add up naturally.
Countless people have told us how they are students of these two. Much of this is due to how they try practically every setup, almost all of the equipment there is, and test everything in all weather, on all terrain.
They wrote a very detailed blog post to supplement their talk. Check it out:
and the slides they spoke to are here, in PDF format:
People who were introduced during the evening were:
Dan Greene: President of New England Randonneurs, NER (Website: nerandonneurs.org where you’ll find many long rides for people of all abilities/speeds)
Jake Kassen, Regional Brevet Administrator for NER
Jon Doyle – Membership coordinator for NER
Emily O’Brien – Dill Pickle Gear and fixed-gear bike endurance rider
Eli Post from CRW. Note the many organized (and long) rides CRW hosts including their Spring Century on May 18th. CRW Rides Calendar.
Matt Roy (endurance rider and John Bayley’s RSC Endurance teammate) of mmracing – He announced their End of Season Party and Raffle for a great cause – win a new Seven Cycles full bike, Honey All Roads frameset, fork, and stem among other great prizes.
Many Thanks To: Mark McMinn of LexMedia – He video recorded the presentation and we will post the link here when it’s available online.
Want to ride from here to Mt Greylock and sleep at the top of this beautiful mountain? Consider our Highpoint Ride coming up in August!
Like riding long and on dirt, too? Honey Bikes’ 2014 calendar is awesome.
Thanks to all who showed up for the talk. We’re looking forward to going on many long rides with you this year!