Sigh, going over Lolo pass.

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Auburn, CA

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It’s Almost Impossible to Buy a Bad Bike

What makes a truly great bicycle? Is it the frame material? The craftsmanship? The geometry? High thread count tires run at the optimum pressure as administered via a $275 floor pump?

If you’re shopping for your next bike (and let’s be honest, if you’re a cyclist you’re always shopping for your next bike) you’re no doubt grappling with this very question. We live in an age of unprecedented choice when it comes to bike stuff, so when you’re standing before the vast buffet that is the retail bicycle marketplace, how do you even know where to start?

Well, as you begin your search you certainly won’t be wanting for input. The bicycle companies will each assure you that their offerings are the best and provide you with a heady blend of hard data and purple prose to back up their claims. The bike reviewers will endeavor to parse this all for you by riding the bikes themselves for a relatively short period of time and making their own recommendations. The local bike shop will either cut through all the bullshit and give you the straight dope, or they’ll try to sell you on a bike they can’t get rid of—you won’t be sure which. All of this will be liberally seasoned with group ride chatter and Internet commentary, and after you’ve gorged yourself on it all, you’ll be more confused than you were when you started.

And yet incredibly the system works (for the most part), because the truth is bicycles today are almost uniformly good, which means it’s pretty unlikely you’ll end up with a bad one. (Please note that this does not apply to department store bikes. While I do believe that they are a good thing, they are, in the context of a bike this discussion, bad.) This should come as a relief if you’ve ever found yourself poring over a geometry sheet and wondered if that one (1) degree in headtube angle is going to be the difference between your next bike handling like a scalpel or handling like a shopping cart. (Spoiler alert: you probably won’t even notice it.)

So why is it that bikes are so good? Well, bicycle manufacturers have been at it a long time—the safety bicycle has been around since the late 19th century, and we’ve been tweaking the derailleur since the 1930s—so unsurprisingly we’ve got this stuff pretty well dialed in by now. Of course, new technology always takes a little while to tweak, which is why aluminum frames used to be kinda stiff, carbon frames used to be kinda fragile, and so forth. And yes, there’s always a learning curve when it comes to adopting a new standard, which is why things like axle spacing and interfaces are still evolving, and why as a bike customer it’s always good to wait until a design has been around at least a season or two rather than be an early adopter.

Over a century and a half of collective human cycling experience coupled with modern manufacturing techniques and materials means that buying a bike isn’t all that much different from buying a pair of sneakers: if it’s your size and it feels good on your test ride, odds are you’re going to wind up being pretty pleased with your purchase.

Alas, all this quality doesn’t necessarily make shopping any easier. Because the industry has gotten so good at making performance bikes, and because it adapts so quickly to new trends (what used to be a handful of old guys in Italy is now a global value chain) there’s a lot of sameness in bikes and bike components, which is good, and bad. For example, as far as the average rider can tell, Shimano’s top-end Dura-Ace drivetrain is virtually the same as its mid-market Ultegra version (just lighter), which in turn is nearly indistinguishable from its more budget-oriented 105 product (lighter, and a little crisper), and so forth. If you're willing to pay the premium for the lightest-weight and most refined product, you can, but even if you're on a tighter budget, you'll still get parts that function smoothly and reliably. Moreover, all this is equally true across brands. The old saw that “Campy wears in while Shimano wears out” was barely true when it emerged way back in the 20th century, but it’s totally absurd today now that all this stuff works so well—even the entry-level shifty bits from the various drivetrain manufacturers make the premium component groups of yesteryear feel like rod shifters by comparison. 

But the bad—or at least confusing—thing about all this sameness is that it can make gaining entry into the world of cycling feel almost prohibitively bewildering. We’ve got more bicycle sub-genres than ever, and seemingly every company now offers its own iterations of the cross-country mountain bike, and the trail bike, and the enduro bike, and the aero road bike, and the gravel bike... This means that even once you’ve narrowed it down to which type of bike you want, you’ve still got 20 browser tabs open as you pore over the small differences among a bunch of nearly identical bicycles, at which point you may feel compelled to close them all for a while and do something much more fun and spontaneous, like shop for mutual funds.  

So while it’s exceedingly hard to wind up with a bad bike, it’s also exceedingly hard to wind up with a great one if you’re too wrapped up in counting pennies and grams and millimeters and degrees. If you already know for certain that you want to buy a specific “genre” (road race, gravel, XC mountain, what have you) but you can’t decide between Brand X, Y, or Z because they’re all so similar, zoom out and remember it’s as much about how you feel about who's selling you the bike. Does one come from a local bike shop with whom you can (or want to) build a relationship? Or are you the self-sufficient and/or antisocial type who doesn’t mind foregoing all that and saving a few bucks in the short term by shopping online? There’s certainly nothing wrong with the latter, but if you’re just starting out on your cycling journey the long-term value of the former could be incalculable.

If you’re not exactly sure what type of bike you want, look to the companies that defy category, because for all this sameness there are still plenty of bicycles out there that stand apart. Jones Bicycles may look like mountain bikes at first blush but they’re endlessly versatile machines suited to virtually any cycling application, and they achieve this without resorting to the evils of suspension. Rivendell has married practicality, beauty, sublime ride quality, and an almost pathological aversion to cycling trends for decades now. Surly still makes bikes that have given birth to entire subcultures, and in addition to completes they offer frames that allow you to create a Frankenstein’s Monster with the most unlikely components in your parts bin—and they’re cheap! And Crust Bikes is managing to synthesize the sensibilities of all the three. Companies like these aren’t constrained by making bikes for use in a sanctioned cycling discipline, nor are they trying to make a bike that’s just like a competitor’s bike, only slightly better. They’re just making their own idea of a great bike their way, grams and fashion be damned.

Rather than researching the spec sheets, you’ve really got to research who you are and how you like to ride. Once you figure that out you’ll find your bike—and the results may surprise you.

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Kenenisa Bekele’s Huge Day at the Berlin Marathon

In January 2017, Kenenisa Bekele, the Ethiopian who holds the world record in both the 5,000 and 10,000-meters, said that he believed that he was capable of running “around 2:01:30” in the marathon. Back then, those were bold words. The world record for 26.2 miles still stood at 02:02:57. Even though Bekele had just run 2:03:03 to win the 2016 Berlin Marathon, the notion that he was going to slice another 90 seconds off his personal best seemed remote. What’s more, by 2017, Bekele was no longer the most formidable presence on the professional distance running scene. That distinction went to Eliud Kipchoge, the Kenyan master who, at the time, had won an unprecedented five consecutive Marathon World Majors including an Olympic gold medal. If anyone was going to produce a marathon performance “around 2:01:30,” the smart money would have bet on Kipchoge. And, for the next three years, the smart money would have been right. 

After yet another victory in this year’s London Marathon, Kipchoge has pushed his ridiculous WMM win streak to nine straight races. Last year, he finally claimed the marathon world record in Berlin. His time of 2:01:39 was 78 seconds faster than the previous mark—the largest margin of improvement in over 50 years. It was a feat that affirmed what everyone already knew: Kipchoge is in a class all by himself. 

“Right now, Kipchoge is the only human on the planet who can honestly tell himself that he’s capable of running in the 2:01s,” Alex Hutchinson wrote for Outside after the race. Like most of the running community, I agreed with this assessment. That is, until yesterday. 

On Sunday, Bekele shocked the running world by winning the Berlin Marathon in 2:01:41—a mere two seconds off of Kipchoge’s astounding time from last year. It wasn’t a perfect day for racing; the weather was windy and damp. Bekele, who turned 37 earlier this year, even said that he had issues with his hamstring that slowed him down. Three quarters of the way into the race, he temporarily lost contact with the leaders, only to reel them in and drop them over the final 10K. When he approached the Brandenburg Gate with less than half a mile to run, the world record was still within his grasp. He came up just short, but it’s safe to assume that no one saw this coming. 

Bekele wasn’t even confirmed to participate in Berlin until three weeks ago. Although he had recently run well at the London Marathon (2:06:36 for 2nd in 2016, 2:05:57 for 3rd in 2017, and 2:08:53 for 6th in 2018), he had never come close to replicating his last triumph in Berlin. What’s more, he has also dropped out of three races, including a baffling incident at last year’s Amsterdam Marathon where he walked off the course with less than two miles to run. 

In the coming days and weeks, there are sure to be discussions about the fact that Bekele was wearing the latest iteration of Nike’s controversial Vaporfly shoes. So was his fellow Ethiopian, Berhanu Legese, who finished second on Sunday in a time (2:02:48) that one year ago would have itself been a new world record. As Letsrun pointed out in their race recap, the five fastest marathons ever run have all occurred in the last 13 months and every one of them was run in some version of the Vaporfly. (Ditto, the fastest half marathon.) Indeed, it is becoming increasingly difficult to deny that advances in shoe technology are part of what’s driving the current surge in marathon times. Until recently, the question would have sounded absurd, but we might eventually need to ask ourselves how well we want our running shoes to work. 

At least for the moment, however, Bekele’s achievement should be celebrated for what it is: a towering performance by the man whom many consider the greatest distance runner ever. No other athlete has had nearly as much combined success across the three major disciplines of world-class racing; 11 gold medals in IAAF cross-country world championships, eight total gold medals in Olympic and World Championship competitions on the track. And now, fulfilling his own prophecy, a marathon in “around 2:01:30.”

If Kipchoge represents a kind of platonic ideal of what marathoners can aspire to—impeccable discipline, otherworldly consistency—Bekele has repeatedly demonstrated his fallibility, occasionally blowing up in races where expectations were sky high. (When it was announced that he was running Berlin, many anticipated another DNF.)  Weirdly enough, he might be a fitting patron saint for all of us who have had things go to hell on race day, only to rise again.

“I am very happy running my personal best. But I still can do this (world record),” Bekele told reporters after the race. “I don’t give up.”

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You Should Eat These 11 Vegetables More Often

We all know that eating vegetables is important, but it’s easy to get stuck in a spinach and broccoli rut. Both Harvard Medical School and the U.S. Department of Agriculture recommend adding a wide variety of vegetables to your diet, since each veggie contains a different micronutrient profile of vitamins, antioxidants, amino acids, and minerals. More standard options, like carrots, bell peppers, and mushrooms, are great, too, but if you’re looking to switch things up, consider introducing some of these less popular nutrient-dense vegetables to your plate.

Celeriac 

Also known as celery root, celeriac makes a great low-starch alternative to white potatoes. It has a similar flavor and texture when cooked, but celeriac has about one-third the amount of carbohydrates. Dana Lis, director of performance nutrition at the University of California at Davis, notes that this is ideal for athletes who are trying to fuel appropriately on an easy day. “On a rest day, you don’t need the same amount of carbohydrates that you would need after a hard effort,” she says. “So something like this is a perfect way to add nutrients while lowering carbohydrates without sacrificing satiety or flavor.” It’s also high in potassium, vitamins K and B6, and fiber, which are important for digestion and bone, nerve, and brain health.  

Kelp

In 2017, researchers at the University of Southern Denmark theorized that the human brain evolved partially as a result of nutrients found in seaweed—like iodine, which is important for thyroid function, plus iron and vitamin K. Lis explains that kelp is a tasty way to add new flavor and texture to your next meal, and it makes a great alternative to salt, with only 186 milligrams of sodium per full cup. Vegetarians and vegans missing fishy or umami flavors can mix it into salads and stir-fries, and it even makes a mean imitation tuna salad.

Watermelon Radish

This cute radish is a crowd-pleaser. Slice it and you’ll discover a bright-green outer ring and a hot-pink filling—it resembles a tiny watermelon. A satisfying crunch and crisp, slightly peppery flavor make it a fantastic raw vegetable to munch on, while scoring vitamin C, phosphorus, folate, and potassium in the process, all of which contribute to good cellular health (among many other benefits). Use it as a salad topper, in a vegetable tray, or for easy at-home pickling.  

Red Cabbage

While you’ve probably encountered red cabbage as a garnish for your fish tacos or house salad, you should consider making it a bigger part of your diet. A single serving contains 85 percent of your daily dose of vitamin K plus 54 percent of your daily vitamin C. It’s also richer in antioxidants than regular cabbage: it contains 36 different anthocyanin antioxidants, which have been linked to cancer protection, improved brain function, and better heart health. “Typically, the more colorful, the higher the nutrient density,” Lis explains. Red cabbage also makes a crunchier, more colorful coleslaw than its pasty-white counterpart. 

Dulse

If you’re eating a plant-based diet, dulse should be on your radar: its robust nutrient profile covers vitamins like B12 that are hard to find when you’re not eating animal products. Dulse is a type of seaweed that can be bought in flakes (don’t be dismayed by its similarity to fish food), which makes it great for seasoning dishes without increasing sodium. It’s rich in vitamins B6, E, and A, contains the same bioactive peptides as milk—which are great for heart health and more—and has similar amino-acid levels to most beans or legumes. 

Beet Greens

You may already be on the beet bandwagon, but don’t throw away the leafy tops. Beet greens cook down into a tasty sauté with a bit of butter or olive oil, says Lis, and the sturdy leaves are packed with vitamins A and K, copper, iron, calcium, and manganese—all of which the brain and nervous system rely on to function properly. And a bunch of beets offers more bang for your buck in the veggie aisle, because you get nitrate-rich beetroot as well as the fiber-packed leafy-green tops. 

Broccoli Microgreens

Small but mighty microgreens have exploded in popularity in recent years and for good reason: studies have shown that they contain more micronutrients than many of their fully grown versions. Broccoli microgreens are some of the easiest to cultivate at home but are also now available at most grocery stores. They’re packed with twice as much vitamin C as a serving of spinach, as well as vitamin A, antioxidants, and key amino acids. Their crunchy texture holds up equally well in salads and stir-fries.

Yugoslavian Red Lettuce 

If you love crisp, sweet lettuces like romaine and iceberg but are looking for something more nutrient-dense, try Yugoslavian red. It’s higher in vitamin A and K, antioxidants, and iron than romaine but maintains the same sweet flavor and crunch. Those antioxidants help your body efficiently process free radicals—the potentially harmful chemical by-products of metabolism. Yugoslavian red lettuce is easy to grow at home, so if you’re looking for cheap, simple options to add to your garden, it’s a good choice. 

Fiddleheads

Fiddleheads, the bright-green curled tips of young ferns, are easy to identify and make a great entry-level foraging food. They’re only in season for a few weeks each spring, when you can also find them at specialty grocery stores or farmers’ markets. The curlicued spirals taste a bit like asparagus but are packed with more micronutrients, including vitamin K, iron, and potassium, as well as 5.6 grams of protein per one-cup serving. However, fiddleheads need to be cooked well to release a toxin that can cause symptoms of food poisoning, so make sure to steam or sauté them for at least ten minutes. 

Romanesco

This vegetable is similar to broccoli in terms of its nutrition profile, with vitamins C and K as well as antioxidants, but it’s a dinner-party showstopper thanks to its neat whirling patterns. A single-cup serving packs in four grams of protein and two grams of fiber, making it a good option if you’re hoping to cut down on your meat consumption. It tastes a bit nuttier than broccoli or cauliflower and adds a bit of depth to a roasted-vegetable medley.

Kohlrabi

Kohlrabi is shaped and sized like a turnip, but this root vegetable is more similar to brussels sprouts in flavor. It’s extremely low calorie—just 37 per cup—and contains a whopping five grams of fiber per serving in addition to calcium, iron, potassium, and 139 percent of your daily recommended vitamin C. It can be eaten raw or cooked and makes a great cabbage substitute. Keep the stems and use them in a sauté for bonus fiber, iron, and antioxidants.

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