Traditional recipes

Behind the Scenes at Moveable Feast

Behind the Scenes at Moveable Feast

Photos from the kitchen at Andy Ricker, Anita Lo, and Matt Lightner's pop up in New York City

Jessica Chou

Check out the behind-the-scenes shots we got of the new food show, 'Moveable Feast.'

Throwing a dinner party for 50 guests isn't easy, but it helps if there are four professional chefs in the kitchen.

Of course, then the pressure is on even more. In the new series Moveable Feast with Fine Cooking, some of the country's best chefs team up with host Pete Evans to create pop-up dinners for friends and family, moving from coast to coast to create one-of-a-kind adventures, from dinner at a "secret sea cove" in California to catching Dungeness crab in Seattle.

We got a sneak peak behind the scenes for their New York City shoot, where chefs Matt Lightner, Anita Lo, and Andy Ricker team up for a four-course meal, with Anita Lo creating steak tartare, Matt Lightner serving roasted asparagus in mushroom broth, Andy Ricker stewing a duck, and host Evans whipping up some soft-shell crabs in a laksa, or a Malaysian seafood-based stew.

Check out our photos in our slideshow to see some major food porn in action.

Moveable Feast with Fine Cooking premieres Sept. 7 on PBS stations.

It's time to indulge in Milwaukee Public Museum's A Moveable Feast 2.0

It's time to join the Milwaukee Public Museum for a virtual event unlike any other: A Moveable Feast 2.0. Here's everything you need to know to attend.

It&rsquos time to join the Milwaukee Public Museum for a virtual event unlike any other: A Moveable Feast 2.0.

This annual charitable event &ndash traditionally filled with amazing food served up in a unique environment &ndash is making a different kind of splash this year. In fact, the event is marking its sixth year with a two-week-long online experience that has been touted as the "best online fundraiser since the discovery of social distancing."

Moveable Feast 2.0 kicks off on Friday, May 1 at 10 a.m. and runs through Thursday, May 14 at noon, giving museum supporters 14 full days to discover and enjoy an entirely new online event experience.

To participate, head to where you&rsquoll glean culinary tips from some of the area&rsquos best chefs, discover fantastic wines to enjoy, bid on silent auction items to win unique items and experiences.

The event is free and open to the public, but you can show your appreciation by making a donation to the Milwaukee Public Museum throughout the event.

A Moveable Feast

This afternoon I joined a guided walk through Forest Hills Cemetery led by Anthony Sammarco, a local historian and author of more than forty books on the history of Boston. This garden cemetery is one of the most beautiful in the country, aside from holding great personal significance for me (my paternal grandparents are buried here), and I was excited by the idea of a food-themed walking tour, replete with tastings! It was a beautiful, brisk, fall day as Mr. Sammarco led our small group through the turning leaves.

We started at the grave of Thaddeus Clapp, the hybridizer of the Clapp’s Favorite variety of pear, a cross between the Bartlett and Flemish Beauty (apparently there is a giant pear sculpture in Everett Square in Dorchester, MA commemorating this accomplishment). This variety was unique because it was an early ripening pear, making the fruit available at a time of year when it was previously unobtainable. While Mr. Sammarco spoke we enjoyed some slices of fresh pear.

Our second stop was at the grave of Samuel Downer (1807-1881), who achieved fame for hybridizing the Downer’s Late cherry, which conversely ripened about a week after the regular cherry season, extending the availability of fresh cherries. Here we sampled fresh cherries, cherry juice, and gummy cherry candies.

Next up on the itinerary was the final resting place of Jacob Wirth (d. 1892), restauranteur and one of the first to introduce “ethnic” food from his native Prussia to the Boston area at his beer hall in Stuart Street, founded in 1868 and the second-oldest operating restaurant in the city after the Union Oyster House. At Jake’s gravestone we enjoyed some apple cider, the original idea of beer apparently having been nixed by someone behind the scenes at Forest Hills.

Next we visited the grave of Maria Parloa (1843-1909), one of the most popular cooking teachers and cookbook authors of the 19th Century, and co-founder of the Boston Cooking School. At Maria’s grave, a basket of mini Hershey’s chocolate bars had been set out, in honor of the chocolate cookbook that Maria authored (although it was for the Walter Baker cocoa company, rather than Hershey’s).

We then made a pilgrimage to the gravestone of Ruby Foo (1904-1950), the owner of Ruby Foo’s Den, one of the first resturants to offer Chinese food to Bostonians. Considering the state of Chinese cuisine in the Boston area today (one word: dismal), I was quite curious about what types of dishes Ruby Foo might have served to her customers in the 30s and 40s. Crab Rangoon could not possibly have been one of them, since that peculiarly un-Chinese concoction was actually invented at Trader Vic’s in San Francisco in the late 1950s. Mr. Sammarco informed us that Ruby’s restaurant was quite popular with the local Jewish population, not least of all because they were banned from dining in many other local restaurants at the time. Could this be one of the reasons for the enduring love that many Jewish people still have today for Chinese food? Or is it that Chinese restaurants are open on Christmas Day? At this stop we were offered fortune cookies, another American Chinese food invention (this is fodder for an entirely separate post, so I’ll refrain from commenting further).

We then wandered through the beautifully-landscaped grounds to the plot of S. S. Pierce (1807-1881), the proprietor of a fine-foods emporium that once stood in Copley Square (1887-1958). While munching on cookies, Mr. Sammarco described how Pierce imported upscale foods from around the world and had them delivered to well-to-do Back Bay families by horse-drawn livery coach (Today, Back Bay residents like yours truly use “old lady” wheelie carts to haul their groceries from Shaw’s and Trader Joe’s to their brownstones. Not quite as elegant).

Our final stop was at the plot of the Pfaff family, whose once well-known brewery was at Roxbury Crossing. We learned about the Pfaff brewery and the almost two dozen others that used to stand along Stony Brook from Roxbury to Jamaica Plain. The clear water from Stony Brook (now dry) was used to produce German-style lager beers. By this point, Mr. Sammarco’s assistants had somehow managed to sneak some real ale into the tour, and we enjoyed it on the steps of the Egyptian-style Pfaff Mausoleum.

I had a great time on this tour and learned a great deal – Mr. Sammarco is a vast treasure-trove of historical knowledge and clearly has a soft spot in his heart for anything related to food and dining. I wished I could have spoken to him longer and asked him some questions, particularly about the mysterious Ruby Foo. I guess I’ll have to do some research of my own!

When the tour ended I took the opportunity to visit my grandparents, Eugene and Lena St. Onge, in the newer section of the cemetery. My French-Canadian grandfather was a chef, and my grandmother told me that they met when she and a girlfriend saw him slicing turkey in the window of a restaurant in Cape Cod one day. He was tall and handsome, and my grandmother’s girlfriend said to her, “I bet you can’t make him!” and she retorted, “I bet you I can!” and the rest, as they say, is history…

I want to thank all of you for your exceptional service to FedEx. You have been the most service oriented caterer we have ever used. Your ability to scale for our events has been critical. Rather it’s for 6500 Memphis Hub employee Family Days or private executive dinners, your food and service has been stellar.

Mary G.

This group catered a funeral, celebration of life this past weekend and I'll tell you it was a gift to the family. Hog Wild took care of all the details during a time that families can't. The food was plentiful, well presented and absolutely delicious. The menu item descriptions were also well marked so there was no guessing involved. I'm embarrassed to say I may have gone back for seconds. Because the celebration of life was at a private home I did note how attentive the staff was and what a relief it was to the hostess. The staff kept empty plates & drinks picked up, the food was maintained fresh and full. Need Catering? I would, without question, call them first.


Incredible barbecue. They were at Live at the Garden last night, and I had probably the best BBQ Nachos I've ever had in my life. I thought I was crazy, but the guy behind me said he was coming back for seconds. I understand why.


We use Hog Wild for our corporate event catering. Excellent service and outstanding food. Top notch every time.

A moveable feast: food & travel

I&rsquove long considered the bulk of travel itineraries&mdashgoing to an art museum, seeing a monument, climbing a tower for a city view&mdashas merely &ldquothe space between meals.&rdquo It&rsquos the food that anchors the days, be it sit-down chic off the Champs d&rsquoElysses or 50-cent noodles on plastic stools on a cracked sidewalk in Hanoi. To eat! That is to travel.

Before you set off, there are amazing food-related travel books that cover the world or focus on some of the world&rsquos most interesting destinations.

Food Lover&rsquos Guide to the World is an indispensable new pictorial tour through the great cuisines of the world, including travel tips and recipes if you want to bring the world back home to your kitchen. For a more literary choice, A Moveable Feast takes the Hemingway title literally, with a collection of bite-sized essays by well-known writers focused on the tasty fusion of travel and food experiences, including contributions by Anthony Bourdain, Pico Iyer and Elizabeth Eaves.

Italy always wins for foodie travel. Beth Elon&rsquos A Culinary Traveler in Tuscany gives 10 off-the-beaten-track, recipe-filled itineraries around Italy&rsquos most famous food and wine region. Elon arrives in lesser-known towns, like Filattiera during its July 1-4 festival La Fame e la Sete (the hunger and the thirst), where the aroma of sizzling meats hangs over the old village square filled with tables for that night&rsquos feast.

Italian food continues in New Yorker staff writer Bill Buford&rsquos Heat, which gives an illuminating behind-the-scenes look at a great New York Italian restaurant. After daringly inviting celeb chef Mario Batali over for dinner, Buford signs up to be a &lsquokitchen slave&rsquo at his acclaimed restaurant Babbo. The result is a fun and intimate book, where Buford learns to butcher a hog and jets off to Italy to learn more from Batali&rsquos former teachers.

Pastry chef David Lebovitz had wanted a Paris home address since he learned that the French clip the tips of haricots verts (green beans) before tossing them in a pot&mdashtoujours! A couple of decades later his dream came true, when he left the restaurant business in San Francisco and moved to France. Lebovitz recounts his stumbles with life as an expat in Paris, along with dozens of new French-inspired recipes, in his memoir The Sweet Life in Paris. Warning: reading Lebovitz&rsquos story may make you book a flight to the City of Light or induce uncontrollable chocolate urges.


Our team of hospitality, corporate and food professionals are creative, innovative and flexible. Our attention to detail and flexible ‘can-do’ attitude are some of the reasons why our clients use our services again and again.
The team at Moveable Feasts will handle every aspect of your function or event with meticulous attention to detail, leaving you to enjoy the event with your guests secure in the knowledge that they’ll enjoy great food and have an unforgettable time.

Stu’s vast experience over 32 years has enabled him to have a greater understanding for the more logistically challenging events. He has worked on many large scale technically difficult and remote location events throughout New Zealand. Stu works behind the scenes to ensure a successful event for everyone attending and that all objectives are met for our clients and their guests.

Stu Weatherhead

Sarah joined Moveable Feasts as an Event Manager over 15 years ago. She has returned home from the UK where she worked in the Real Estate industry before returning to her true passion – the catering and event management industry with Moveable Feasts. Sarah is the heart of our business and her knowledge and skills are invaluable.

Sarah Robinson

With over 20 years experience in the hospitality industry managing bars and restaurants in Sydney, Auckland and Christchurch, Ben started with Moveable Feasts in 2015. He oversees our operations, logistics, beverage and staffing and is the backbone behind the scenes of all our big events.

Ben Cartwright

After working for Moveable Feasts on a part time basis Robin become a permanent member of staff in 2015. He is passionate about great tasting food and has an eye for presentation and detail. Always an innovator, he is a hard working member of the team.

Robin Lamport

After working for Moveable Feasts on a casual basis for a number of years Kate became a permanent member of staff in 2016. With a background in sports and event management she passionate about working with clients to deliver events of the highest standard.

Kate Cartwright

Lauren staring working for Moveable Feasts as an intern in 2015 and began working for us on a full time basis in 2016. Lauren is the face you will see fronting many of our events. With a background in event and project management she works tirelessly to make sure our food and events are a seamless production for our clients.

Lauren Anderson

We’ll come to you

Anytime, anywhere

We are well known for our ability to, as we say, cater for anyone, anytime, anywhere. It’s our specially designed mobile kitchens and location equipment that enable Moveable Feasts to deliver on its name – moving fabulous food feasts to any location throughout the South Island and farther afield.

Without a doubt we are able to set up the perfect place for us to prepare restaurant quality food on-site in the most remote locations garden settings playing fields corporate premises.

Our mobile kitchens enable us to serve a full buffet a la carte or set menu – all prepared fresh on the day and served to perfection.

We’re proud of what we do and what we have – it allows us to deliver fresh, fabulous food where no other catering company can!

What our clients say

Thank you very much to you and your chefs/FOH staff! The whole process/service from start to finish was brilliant, and the food was impeccable! The positive comments from guests about the food was never ending

Carl & Lydia, Cossars Wineshed

The food was delicious and the service professional and flawless. Everything went like clockwork!

Anne Sutton, Ministry of Primary Industries

The staff were absolutely brilliant, nothing was a bother and they were so organised and delightful with the guests.

Marie Louise Winchester, Copyland

Hi Sarah,Thank you to you and your staff for providing such delicious food and fantastic service. It was a thoroughly enjoyable evening and a successful launch.

Sandra and Grant , Placemakers

Hi Sarah, Wow, what a fabulous night!! You made everything run like clockwork and did everything you said you would do, you are possibly one of the most organized people I’ve met. We have had so many positive comments on the venue, service, and food. I’m sure you will have some spin off business from our event. The only problem is where to go next year that will be as special?

Mrrietta Horncastle, Horncastle Homes, Transitional Cathedral

Dear Sarah, we would like to express our sincere thanks to you and your mobile team for your contribution to our successful Conference Dinner. The delegates absolutely raved about the Transitional Cathedral as a superb dinner venue. Special thanks for the outstanding service and dinner provided. We appreciate your attention to detail, clear communication and the cooperative way that your team worked with us and the delegates.

Anna Maree Burns, Event Manager Conference Innovators, Transitional Cathedral

Moveable Feast

The four-day affair inlcudes the Chef Fest GrandTasting—the traditional kick-off event cooking demos and wine tastings througout the Kumukea Beach Cookout and the gala dinnner held on the last night.

One of Hawai‘i’s most exclusive culinary events returns to The Four Seasons Resort Hualalai on the Kona/Kohala Coast this October. Hosting this year’s event is executive chef Thomas Bellec who took the reins in directing all things culinary at the resort earlier this year.

Bellec, an 18-year veteran of Four Seasons Hotels and Resorts with a passion for perfection, admits to a few butterflies as the multi-day event approaches. Having directed and/or participated in many similar events over the years, Bellec says Chef Fest is unique, of course, because of its incredible location and its success in attracting some of the nation’s finest, cutting-edge chefs to cook with one another using Hawai‘i Island’s extraordinary ingredients. Among a few of his favorites: kampachi, abalone and Waimea tomatoes.

“This is my first time presenting this world-respected event, and while my team and I will be introducing some new elements, my plan is to observe what wows participants this year and enhance that for 2018,” Bellec shares.

Colin Clark, Four Seasons Resort Hualalai’s general manager, says, “Chef Fest is such a special week here at the resort. Our guests are able to experience the flavors, talents and personalities of some very special guest chefs, winemakers and spirits experts. The energy and excitement is in the air, and these events are truly some of the most fun, intimate and indulgent experiences available anywhere-only matched by the setting and aloha of Hualalai.”

Among the classic offerings planned during the four days of engaging programming, and divine food and drink (ranging from casual to haute cuisine) are: Chef Fest Grand Tasting, the traditional opening event set for Oct. 4 Interactive Cooking Demonstrations Wine Tastings Kumukea Beach Cookout and the extravagant closing event on Oct. 7, the Gala Dinner & After Party.

New this year, according to Bellec and Clark, is a pop-up All-Clad Cooking Academy situated in the resort’s herb garden. The outdoor kitchen will be home to the six cooking classes led by the guest chefs throughout the week. Also new for Chef Fest 2017 is inclusion of a line-up of four award-winning mixologists who will each host a special cocktail showcase at the Patro?n Lounge at the resort’s adults-only Palm Grove Pool.

Most recently from Beverly Wilshire, Beverly Hills, A Four Seasons Hotel, Bellec joined the team at Four Seasons Resort Hualalai in late spring 2017. A native of Concarneau in Brittany, France, Bellec has brought his skills and passion to some of the top kitchens in France, Canada, Uruguay and the British Virgin Islands. No stranger to the Hawai‘i Islands, he also spent time at Four Seasons Resort Lanai.

Wherever he is in the world, Bellec says, “I try not to focus too much on trends. I look first at where I am and what’s available seasonally, then at what I like to cook and how I like to cook it.”

He adds,”My philosophy to cooking has always been simple, I source the very best ingredients, while paying close attention to seasonality and the local climate, and I prepare them in a way that highlights and complements their natural flavours and distinct characteristics.

“This is all very exciting for me, I’m really looking forward to this exciting event and then to putting my personal touches and ideas in to play at Chef Fest 2018.”

Clip and save: What to see this winter

Baby it’s cold outside – but Winter is the season when the arts heat up. In the coming weeks, there are many tempting concerts and events to warm you up. So, bundle up, because there are a few that you won’t want to miss.

Jan. 11-12: Canticle. The Vocal Arts Ensemble reprises Kile Smith’s gorgeous “Canticle,” a setting of the biblical Song of Solomon (or Song of Songs), 7:30 p.m. Jan. 11 and 12 in Memorial Hall. Tickets start at $25. 513-381-3300,

Jan. 12-13: Conlon returns. James Conlon, music director laureate of the Cincinnati May Festival, returns to conduct the CSO in Schubert’s Rosamunde Overture and Mahler’s Symphony No. 1. Violinist Jennifer Frautschi is soloist in Mozart’s Violin Concerto No. 3. 8 p.m. Friday and Saturday in Music Hall. Tickets: 513-381-3300,

James Conlon at the 2016 May Festival
Photo provided

Jan. 19: Star soloist at Moveable Feast. CCM’s biggest fundraiser, this year on Friday, Jan. 19, will feature a performance by alumnus and star trumpeter Brian Newman, who will solo with the CCM Jazz Orchestra as the “opening course” in the CCM Village. Read More »

It’s a NYE Moveable Feast!

It’s a New Year’s Eve Moveable Feast! Ring in a hopeful new one year at your place or ours with a four-course menu from our four restaurants. The special New Year’s Eve menu includes:

• Half-and-Half: Half guacamole, half pumpkinseed “hummus” from XOCO, with plenty of tortilla chips and fresh vegetables for dipping.

• Lobster Paella: Just-baked Mexican paella from Bar Sótano with half a Maine lobster, Gunthorp chicken thighs, roasted poblanos, tomato, peas and avocado.

• Beef Short Rib, Oaxacan Black Mole: A legendary Frontera Grill main course of slow-cooked beef short rib in Oaxacan black mole with rustic queso añejo mashed potatoes and grilled green beans.

• 13-Layer Crepe Cake: Amazing 13-layer crepe cake from Topolobampo with dark chocolate mousse and Brovo-poached pears.

• Add-Ons: Our favorite bottles of festive Mexican bubbles and Champagne, sommelier-selected wines and our famous bottled margaritas.

— $75 per person, plus service charge —

Plus, join our staff on the Chef Rick Bayless Facebook page for a live-streamed New Year’s toast at 11 p.m. All to-go orders on NYE will ship with a playlist of handpicked Mariachi music.

Whether it’s at your place or ours, let’s say adios to 2020 together by sharing good food and drink, with an eye toward a brighter 2021.

Building a better bicycle engine.

When you ride a bike, you’re exercising. Working out. Getting fit. Improving your cardio. Getting healthy. Using those muscles.

And sometimes you’re pulling muscles, straining tendons, pushing your heart near it’s maximum capacity, and getting hurt. Just stop that already. I know of no instance of a bicycle user guide including a note telling new purchasers to get a physician’s approval before riding it. Maybe that would be good.

In the case of ‘bent riders, most of us are old…enough to know better. We bought a ‘bent, because we’re wise enough to know a good thing when we see it, free of all the hype around the latest, lightest, greatest, or hippest. We bought a bike, some of us after not having ridden for many years. We thought we’d just start tooling around town. But suddenly, we’re masters athletes, using our bodies to propel us to unnatural speeds. And after a year or so of this, we begin to look a bit like master’s athletes, muscles in new places better results from the cardiogram greater interest in what our bodies can do.

But we may have forgotten that we’re not as agile as we were when we last worked out for 10 hours straight. Our bodies are no longer as forgiving. When our muscles get sore, they stay sore longer. When we eat food that is nutritionally void, it effects us longer and more deeply. If our muscles get tight, they get tighter, and the secondary problems caused by tight muscles are that much worse.

The other month, a user on Yahoo’s excellent user group for Rans owners lamented about the speed of his bike, yet rather admirably offered that perhaps the engine is in part to blame. It was a good insight.

When we start riding again, please, think hard about the bike, but after you buy it, try to forget about it. Just ride. And think about the engine.

– Stretching.
Not even 21 year old athletes can get get away for long without stretching. At masters age, you definitely can’t afford to overlook it. You must stretch both BEFORE and AFTER you ride. For 30 years I’ve owned Bob Anderson’s _Stretching_. I don’t know if it’s still in print, but if it is, I recommend it. If you can’t find it, find another stretching book written by a qualified author, like a physical therapist.

– Cross train.
Do something besides riding to keep your body in balance. Lift Weights. Swim. Jog.
Take dance classes (I’m not joking).

– Do Sprints. But only once or twice a week.
Specifically, look up “tabata sprints.” The essential idea is these are short sprints, repeated. The version I follow consists of: 20 second sprints, 10 seconds rest, repeated eight times (for four minutes total). By sprints, usually it means 100% effort. This is incredibly hard, even though it’s only 4 minutes. Before I start sprint workouts, I first warm up for about 30 minutes.

– Do fewer long, long, long days.
“Love” might be too strong a word, but I have an _affinity_ for endurance activities: the 70-mile ride, the multi-day hike, the 5- or 10-kilometer swim, the 12-hour work day. But I’ve begun to strongly suspect that the long cardio workout isn’t good for me for you, I don’t know, but it probably isn’t good for you either. We all want to do the long ride, but I’ve begun to believe that it should be the occasional thing, rather than the everyday thing.

– Days off
Take days off from exercising. If you ride to work everyday, consider taking the subway on Wednesdays. (Yuck, I know.) Or at least, take some easy days. Give your body a break.

– Massages
And I don’t mean the cheap ones. I mean the good, professional, $200 for 90 minutes type of massage. New York City’s leading Thai massage master is Al Turner, (appointments: Tel: 212-501-3833). I wouldn’t waste my money on anything or anyone else. When you were young, massage was a luxury. For masters athletes, if you want to outlast your Volae, it is a necessity.

– Eating nutritionally rich foods will help you feel your best. Eating carb-rich foods leave me feeling awful. I used to believe in the carb-rich runners diet, but not any more. These days I eat more fruts and veggies than ever and feel a lot better for it.

Spend good money on good food. You probably already know what you’re supposed to be eating, but in case you’ve forgotten, I’ll remind you. Lots of vegetables. Tons of fruit. Fish, chicken, turkey, quality ham, quality beef. Eggs. Milk. Cheese. Soy. Complex carbs. How much vegetables and fruit? Eat till you’re full before eating the others. If you’re a vegetarian, you already know what you’re supposed to be eating. And use olive oil. Buy free-range, grass-fed, buy organic even if you wonder if it’s worth the cost, buy fresh.

Avoid soda pop….potato chips…ice cream…avoid dry crunchy stuff that you’ve been tricked into thinking will fill the vacant hole of sadness deep inside your heart. Avoid candy like the plague. If it’s got an advertisement associated with it, avoid it (except “Got Milk”). Forget about bagels. Someone has to tell New York Road Runners club that bagels aren’t particularly nutritious. I say this, suspecting that NYRR management, given how smart they are, know this full well.

I’m no longer a fan of sports drinks and foods — all brands — with the sole exception of Gary Null’s nutritional products. I strongly suspect the sports foods are little more than candy by clever name. I’m very suspicious of the designer foods one finds in sports shops they may or may not include ingredients that are prohibited by the United States Anti-Doping Agency. If you’re not racing, you may not care, but you should if they’re prohibited, it means they’re probably very bad for you in the long run. I’m suspicious of anything that is purported to make me faster/stronger if I consume it. There is no easy route. Anyone who promises you an easy route — like with a special food or a special bike — is simply conning you.

If you want a sports beverage, drink DILUTED fruit juice nothing, and I mean NOTHING is better than a good orange juice or an organic grape or apple juice, and they’re usually a lot cheaper than the mass-market sports drinks. If you need sodium, throw in some fleur de sel or good sea salt. If you really need some high-octane carbs, i.e. during a race, use honey (nothing’s better than good honey) and/or brown rice syrup and/or barley malt. Coffee, tea or a coffee-sub like Inka with barley malt is unbelievable. If you must have a “sports food,” eat a banana or two…or five. Eat nuts and seeds and fruit for snacks and as a “post-workout” fuel-up. Right now, I’m adding walnuts to almost everything.

And then, experiment with real foods every time you ride. Don’t try anything new on “race day” — on the day of your big event or ride.

– Take dance classes: modern, ballet, ball room, tango, hip hop. And I’m not joking. Will it make you faster? I don’t know. It’ll make you more agile, that’s for sure. And it’ll make you a more interesting person for the people you meet. Mind you, I’m a clod three left feet but I still like dance classes.

When you find yourself thinking that your bike is slow — and, yes, maybe a more aerodynamic bike would make you faster — but do think also about how you might take better care of your engine. For that’s where you’ll get the greatest speed gains over the long, long term.

Watch the video: Zone Pro Site: The Moveable Feast - Behind the Scenes - Episode 4 - Kimi HSIA (January 2022).