This podcast is unique in that it is a COOKING SHOW with Emily and I on one end in Texas and Christine and Josh on the other in NYC. Both couples are cooking the same meal at the exact same time! We recorded the phone conversation as we made Parmesan chicken, asparagus soup, and some veggies.
This was a ton of fun and the recipes are wholesome and healthy. Below is the links to the recipes and we hope you cook them yourself. Nothing took more than half an hour to make. Listen in and meet Christine and Josh as we have some kitchen fun!
I spent $103 and turned a donated '73 Schwinn Varsity into a killer commuter bike. I pulled off the drop bars that were quite uncomfortable and replaced them with a flat bar and mtn bike brake levers I had laying around. The next step was dropping it off at my local bike shop for fenders.
I've invested a lot of time building a relationship with my LBS. I often drop buy and don't buy anything, but rather just say "Hi." and chat with the staff. I always send people there and tell them to tell the staff I sent them. The result is Aggieland Cycling treats me really well and takes some ownership in stuff I'm asking them to work on. It has been well worth the effort.
You should have seen the reaction of the two guys who saw the Varsity when I first brought it in. They literally salivated over the near-mint condition of such an old bike. The shop was excited as I'd ever seen them to put their hands on a project bike and given carte blanc to see what they could do.
I told them I wanted fenders and they had discretion over what kind. We also chatted for a while about bar grips and decided using bar tape would be cool. I asked if I could have a bar-mounted bottle cage for sipping coffee while cruising about. I left the Varsity there knowing these guys would do something cool with it.
They had to special order each fender to find ones that would fit. They also custom bent a mounting bracket to attach the rack to the rear brake post instead of to the seat stays, which would have marred the paint. I got some instruction on how to adjust the cones on the bearings in the front wheel to smooth out a roughness issue I noticed. After they finished working on it a few days later, the guys told me it was great to work on such a cool classic ride.
So here it is, with the pimpin'-est chrome fenders on the block. The bars are a little narrow, just like messengers like to ease weaving in and out between cars. The gears still shift great, so I've left them all on for now. Big thanks to Blinky and Aggieland Cycling for helping create an incredibly cool city bike that is both retro and modern at once. You can look at a collection of photos taken during the process here.
They have a Seattle Langster in the shop. I used it as a general target for how I wanted my bike to end up looking. If you're looking for a bitchin' single speed city bike and don't have an old one laying around to convert, I highly recommend the Seattle. The thing is truly gorgeous.
I've got an item myself that I'd love to put on the market. I need to get on that.
Ok, so here's a really cool one. Theres a campaign in the UK for cycling awareness going on that plays a neat optical trick on you. I had to rewind it to believe it. The real question is "Why don't we have these cycling awareness campaigns in the USA?"
Join me on this show as I run 10 miles to and from a 13.1 mile half marathon, totaling 33 miles. I recorded some audio jewels, such as running in the moonlight, calling Emily from the road, hitting 26.2 miles, and slowly melting down in the mid-day heat. If you're an ultra running fan, you will definitely dig this.
Don't forget, I registered for this race over the Internet, picked up the packet by bike, then ran 10 miles each way to do it. How green can you make your next race?
Did you know that the average American eats over 150 lbs. of sugar a year? This podcast is a conference call with Christine Lynch and Coach Adam about how to survive and prosper in a sugar-loaded world. This is one of the most useful shows Zen and the Art of Triathlon has done and we cover the following subjects:
How to identify all the sugars put in your food.
Which sugars can be good for you.
Cool sugar substitutes.
How different foods can affect your body and mood.
How "carb loading" can really just be "fat loading".
As promised, here are the links to some great info discussed during our talk:
Sunday, March 16, 2008 at 10:05PM 
