Raising the bar
It’s no secret that cyclists require a huge amount of energy. Not least when you are riding all the way from Anchorage to Mexico City! Luckily on the North American Epic, we have fantastic food cooked each day by chef, Yanez, which keeps those pedals turning day after day. However, in the agonizing period between delicious meals, the riders have some extra sustenance from the kind people at Clif Bar to keep them going. This tour may not have the extreme off-road sections as the Tour d’Afrique, or the Silk Route, but it still packs a punch with long days, epic climbs, freezing temperatures, and plenty of tough weather, that quickly sap the energy from the toughest of riders.
The Builder’s protein bars were a much appreciated snack atop Highwood Pass in Alberta, where temperatures plummeted and the ground was covered in snow. The 20g of high quality protein in each bar helped rebuild muscles after several heavy days of climbing and cold between Banff and Kalispell. On the longer riding days, the riders enjoyed the tasty Bloks chewy energy gels, packed with flavour and fuel, to top up energy levels towards the end of the ride. They have been so popular in fact, that some are eating them off the bike as well! The combination of the Builder’s bar and Bloks will help keep the riders energised and happy as we head into the scorching southern Arizona and exotic scenery of Baja California.
A big thanks from TDA Global Cycling goes out to Clif Bar and their Eastern Canada representative Joseph Colouro for their generous donation of “kitchen crafted nutrition” that supports Adventure and a more “sustainable global food system.”