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- I'd like to take advantage of the break in the weather and get some trail time in this weekend. Has anyone been on the trails in the last few days, how are they? What trails (if any) will have the best chance of being rideable?
- Fox recommends service at 100 hours, Annually I change the oil and seal kits and leave the FiT damper alone. Is it worth the time and $$ to send this in for a complete overhaul? The fork works great overall, NO air leakage and very little stichion or play. Thoughts?
PARIS (AFP) — Tour de France champion Chris Froome has pulled out of next week’s Tirreno-Adriatico in Italy and his Sky team has replaced the Kenyan-born rider with Australian Richie Porte.
But that move was met by anger from Paris-Nice organizer ASO, as Porte had been due to begin the defense of his “Race to the Sun” title on Sunday.
Froome is suffering from inflammation in his back and hasn’t raced since winning February’s Tour of Oman.
“Chris has suffered a slight inflammation to the sacroiliac joint in the lower back. As a precaution we have chosen to withdraw him from next week’s Tirreno-Adriatico so he can focus on recovering and preparing for the Volta a Catalunya,” said Sky doctor Alan Farrell via the team’s website.
Sky’s decision to shift Porte from Paris-Nice, which has no individual time trial or mountain finish, to Tirreno-Adriatico, which more suits his capabilities with two time trials (one team and one individual) and two summit finishes, was met with anger from ASO, the company that runs the Tour de France.
“We find it cavalier to have the reigning champion pull out just before the start,” said Tour de France director Christian Prudhomme. “We were told that to win points for the world rankings, the Tirreno was more favorable (to Porte) due to its technical characteristics and the presence of an (individual) time trial.
“We stick by the Paris-Nice route, without a time trial for the first time since 1955 and without a long enough summit finish. Everything was done so that the race could be fought for everywhere, just as much on the flats as in the more hilly stages.
“We wanted to move away from stereotypes and we’re going to continue on this path. Bearing in mind it’s the riders who decide, we’ll keep proposing more open courses. I’m convinced it will be a magnificent race.”
Sky won the last two editions of Paris-Nice, with Bradley Wiggins in 2012 and Porte last year. Froome finished second to Italy’s Vincenzo Nibali, who is racing
Paris-Nice this year, in last year’s Tirreno-Adriatico.
The post ASO angry over Porte’s shift to Tirreno to replacement ailing Froome appeared first on VeloNews.com.
We published an open letter earlier this week from Rich Sawiris of Wheelbuilder.com, in which he called upon hand-built bicycle makers to show their creations with custom wheels at the North American Handmade Bicycle Show, which takes place March 14-16 in Charlotte, North Carolina. Today, we present a response to that letter from Andy Tetmeyer at Hed Cycling Products.
Regarding the recently published “Open letter to builders of the North American Handmade Bicycle Show.”
Hed wheels will be on several bikes at NAHBS and 2014 will be the sixth year that Hed has purchased a booth to display our wheels at the show. We have spent time and money at the show for the past five years and will continue to do so in because we see value in it. There are very few other opportunities where we can support a venue for custom builders, develop relationships with them, and speak to consumers face to face. The builders and show attendees are exactly the people we want and NAHBS is where we start those relationships.
Every single one of our wheels is handbuilt here in Minnesota and we believe they are a fitting compliment to the gorgeous frames that will be on display at NAHBS. We have 46 wheelsets on offer, as well as three bare rim models with hole count/size/brake track options. Calculating different models of front and rear wheel offerings would yield well over 100 wheelset options available from Hed. All of our rims and hubs are our own design. We do not rely on off-the-shelf design. If we did, they would not perform as well as they do on such a wide range of bikes in all conditions.
By aggregating products from a number of manufacturers, a wheelbuilder is certainly able to offer a huge range of choice in a handbuilt wheel. We don’t dispute that such a business model produces more choice than our offerings here at Hed. However, choosing components from a large list of off-the-shelf products is not the only way to get an extremely high quality handbuilt wheel. As both builder and manufacturer, Hed has a large range of wheels that can be mixed or matched to enhance the ride of any bike. We don’t believe they detract in the slightest from a custom frame. Hed has been designing and building wheels for 28 years, and like many framebuilders, we’re constantly thinking about design and manufacturing tweaks that will make our product perform even better.
And, like a framebuilder, when we come up with an improvement we can test it right away and make a change if it proves itself — in both frames and wheels that is the advantage of making your own stuff.
However, we only offer black nipples.
Hed Cycling Products
The post A response to Wheelbuilder.com’s open letter to NAHBS builders appeared first on VeloNews.com.
- Indianapolis will host the 2014 USA Cycling Collegiate Track National Championships from Sept. 25-28.
Ristorante Castero, Banca della Bistecca
Location: Lari, Italy
Why: Ernesto Colnago’s favorite steak
Where is Ernesto taking us?
Even Colnago’s marketing director, a jovial tri-lingual German named Herwig, doesn’t seem to know, and it’s making him a bit nervous. He has 20 journalists in tow, stashed in one of those short charter busses that normally hold tourists in this part of the world. We’re all champing for lunch after a morning of riding, staring longingly out the tinted windows as we pass yet another perfectly adequate-looking restaurant. We wind through yet another vineyard, slowly heading south, away from Pisa and into the region that makes Tuscany famous.
Seriously, where is Ernesto taking us?
Hilltop villages dot the landscape, each a tiny stone island sitting atop a vast sea of grapevines, gardens, and orchards that stretches up to Lucca’s mountains to the north and farther than the eye can see to the south. It’s beautiful, really. But we’re hungry, and nothing’s beautiful when you’re hungry.
The bus crunches to a stop next to an abandoned stone building. It’s not an eyesore, rather the sort of crumbling stone structure that is everywhere around here, likely built before the United States became a country. But we have more important things to think about. Where’s the food?
Ernesto jumps out of his car behind the bus and leads us back down the road, left through an old iron gate, and up the drive of Ristorante Castero. Home, Herwig says, to Ernesto’s favorite steak.
In Tuscany, they say, there is no bad food; the cuisine is simple, local, fresh and utterly Italian. After a brief tour of the wine cellar, built around the time of the Coliseum, and another tour of the kitchen, thankfully built more in time with the movie “Gladiators,” we take our seats.
The second half of Castero’s name is “Banca della Bistecca.” Steak bank. The English translation just doesn’t have the same ring to it, but that’s the beauty of Italian, no? Banca della bistecca; to this famished group, the words are exquisite. The sizzling noises coming from the kitchen are doing nothing to help us forget our empty stomachs.
The first course, antipasti, does not disappoint. Prosciutto, sliced from some sort of God pig, it must be, for its perfectly salty fattiness is enough to make one’s eyes roll backwards. Soft, warm bread, too, with local and perfectly fresh olive oil. Cheese, a soft caprino rolled in herbs, and a lightly aged pecorino. Things are off to a good start.
Round 2: a pasta. Lightly flavored, so the olive oil is not lost under herbs and spices. Wonderful.
Round 3: our first meat. Round 4: a second. Both steaks, sourced locally and dry aged in-house, cooked to a perfect medium rare. You want well done? That’ll get you thrown out.
This is not the sort of restaurant you stop at mid-ride. This is an event. We rode for a bit over two hours this morning; now we eat lunch for more than three, slowly working our way through each course.
Two hours in, glass of wine in hand, Ernesto looks up from his favorite steak and smiles off into space. He’s a man of simple tastes. Good food. Good wine. Good company. Ristorante Castero, on this day, has them all.
Hills outside Viareggio >>
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