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Controversy : The Armstrong Podcast
Armstrong has a podcast. Old news. What’s new is that the Colorado Classic has just cancelled a partnership they had with his Stages podcast. Now, we typically stay clear from commenting about controversies in pro-cycling, but this is an exception.
Despite our personal disgust with the way Armstrong behaved towards close friends and former allies throughout the whole doping fiasco, we did keep an open mind and listened to his “Stages” podcast throughout the Tour. Was it good? Yeah.
It was like sneaking in a big slice of chocolate cake when you’re not supposed to because you had to lose 3 kilos before a race. You know you should feel guilty about it, but boy, did you enjoy that bad boy. And then hated yourself afterwards.
Anyhoos, hit the link below to read about the latest controversy Senor Armstrong has unwittingly landed himself in.
Bikepacking Trans Germany
7m 34s of pure adventuring bliss. Presented to you by Sven Garbe. Hit the link below to watch on YouTube.
The Taiwan Lap
Australian ultra-endurance racer Jack Thompson abandoned a planned Unsupported Trans-Australian World Record attempt after the tragic passing of Mike Hall at the Indian Pacific Wheel Race.
The man set his sights on taking on Taiwan. 1 full, tough lap of it to be precise. He’s written up a gorgeous article about the whole adventure and we thoroughly enjoyed this read after closing shop a few hours ago.
We hope you do too.
FUEL : Steamed Fish
Please don’t be intimidated by the idea of cooking fish whole. It’s actually pretty easy provided you get absolutely fresh fish from a trusted fishmonger. Fish is a wonderful source of (very tasty) protein and it’s rather light on the stomach as well. This is a Vietnamese style steamed fish recipe.
- 1 (1 1/2-pound) whole white fish (such as sea bass, branzino, or flounder), cleaned with head and tail intact
- Kosher salt and freshly ground black pepper
- 2 by 1/2-inch piece fresh ginger, peeled and finely julienned
- 1/4 cup light soy sauce
- 1 tablespoon rice wine
- 1 scallion, white and light green parts only, julienned
- 4 cilantro sprigs
- 1/2 cup canola oil
Pro-tip : Get your fishmonger to clean the beast for you 😉