CINCH Cycling Camps - Branding and Kits December 15 2015, 0 Comments
Rollfast was recently approached by pro cyclist Tom Danielson aka "Tommy D" to help out with some design work. The job entailed creating a brand for his new cycling camp named "CINCH".
The philosophy behind the new company is that things can be broken down into simple accomplish able tasks making the end result a "CINCH".
As all great designers experience, the ideas were swirling around when the vision of a mark came to the forefront while in the shower.
A letter "C" with the symbol for measurement in inches inside it. It was simple, just like the philosophy of the camps. Not only was it simple, it was somewhat cryptic and in Tom's words "It was BALLER".
After the mark was created, several color variations produced. Tom was looking for something that isn't out there yet. Trendy, but not over played. We landed on a variation of greens and brown with classic black and white.
Once the mark was approved, we transferred it into a simple design on Castelli kits for production. Hats and kits are on order and soon you'll be able to purchase them online.
For more information about CINCH Cycling Camps go to http://www.cinchcycling.com
Rollfast Training Camp: Flight from the Trainers March 18 2014, 0 Comments
Flight from the trainers
A gaggle of Rollfast Cyclists (17 in all) gathered at Rollfast headquarters in frigid Carmel, IN at 6 AM to load up the Rollfast deluxe trailer with our faithful steads. We were going in search of better weather, lumpier roads and adventure. Fueled by Matt’s finely brewed coffee we set off for the mountains of North and South Carolina.
We set off in the chilled air. We were delayed by a few flat tires, but undeterred we pressed on toward Skyuka Mountain Road. We were heading for the mountains, some of us for the first time.
PAIN. That is what I felt climbing up Skyuka. Skyuka is steep and 5.4 miles long. For a shlub like me that is a challenge. Pain….but what fun! I enjoyed the beautiful scenery and the challenge. I also enjoyed seeing the junior riders charging up their first real mountain!
After some rollers our next challenge was Green River Cove Road. 2.4 miles and 17 switchbacks of cycling nirvana. At the end of the day I had ridden 70 miles and climbed 6,700 feet.
I was tired when we returned to the cabin. OK, I was destroyed. However after a shower, 30 minutes in the NormaTec boots, and excellent cuisine, I felt…almost normal.
Refueled by Chris (Rollfast owner and chef supreme) we were in for a special treat. We assembled at the base of Paris Mountain for a rendezvous with George and Rich Hincapie. Also joining us were some of the Hincapie Development riders. George gave the order to do a quick warm-up (100 meter U-Turn) and then attack Paris Mountain. My stiff legs were displeased with this plan but when a Tour de France stage winner says go, you GO. What a thrill to set a PR on a climb I’ve done numerous times with Big George waiting for me at the top!
We then had the thrill of riding with George, Rich and their young riders on George’s ‘secret’ roads. The scenery was great and the roads challenging. The highlight for me was hitting the Watershed climb at the front and stringing it out for the group, then pulling off and watching George, the Devo riders, and my teammates attack the climb.
As I worked my way up the climb I thought of the privilege of riding in this setting with this collection of teammates and world class cyclists. My thoughts went four weeks back in the past. I was lying in a bed in a heart hospital with patients dying around me. Grinding up the climb I couldn’t get the smile off of my face and the feeling that I am one fortunate shlub!
After finishing the Watershed climb I headed back to George’s hotel and restaurant with a few teammates while some of the stronger Rollfast riders continued on with George for some bonus climbing. We all regrouped for a fantastic lunch and camaraderie at Restaurant 17. George was gracious enough to spend some more time with us as we admired his hotel grounds.
From the hotel we cruised the 20 miles back to the Rollfast trailer-less aerodynamic due to the huge smiles we all had. While I relaxed at the trailer and reminisced with some teammates about the fantastic day, a number of the Rollfast mountain goats hit Paris Mountain for a second time. BALLERS.
45 degrees and raining. What should we do? Ride! We decided to keep the ride short and hit a coffee shop. All told we rode 22 miles with 2,000 feet of climbing in cold, soaking wet conditions. The looks on the faces of the people in the coffee shop as we walked in from the gloom was PRICELESS.
Saluda Grade is a great climb and I enjoyed climbing it (helped raise my core temperature!). Descending it in the rain was actually fun once we got going-except for how cold it made me. Thankfully I had a cappuccino to warm me up-courtesy of young Jacob who took pity on this cold shlub.
It was a fantastic camp. I enjoyed the cycling and the chance to spend time with some wonderful people. I have not been, nor shall I ever be a professional cyclist. I’m 44 years old with a quirky back and a questionable ticker. However, as the Rollfast team cruised the mountains and valleys of North and South Carolina. As we rubbed elbows with world class cyclists. As we refueled on and off the bike with top notch cuisine, this shlub felt like Big George himself…only a little chubbier.
Posted by Jay Dunbar, @cervelo17
Just eat beets. March 17 2014, 0 Comments
Going to a Plant Based diet was never in my plan. Just a year ago, we had a few vegetarians on our team training camp and I made fun of them all weekend long. A few bonked and went home early. I never imagined you could live on just plants alone. Low and behold, I go to Tommy D's camp and come back with new thoughts.
I was talking to Tommy D the other day with a question about diet and he simply said "Eat more beets." No scientific reason. No data. No other information... just... Eat. More. Beets. So, I did. And I improved while training in Spain. Like Tommy D, I don't have a real good explanation on what specifically changed for me, but I rode better and recovered faster.
So - Here is the scientific data I was searching for:
The red pigments found in beets are known as betalains, which are antioxidants with anti-inflammatory, antifungal and anticarcinogenic properties. In lab studies, betalains have shown significant promise in fighting pancreatic, lung, colon, prostate, testicular, breast and stomach cancer cells. These potent antioxidants also work to protect the body’s cells from environmental stressors, and help to protect organs and tissues from oxidative damage.
Betalains have also been linked to strong detoxification properties, and may aid in flushing various types of toxins from the body. Traditionally, beets have been employed to purify the blood and liver, and the betalains are likely at least partially responsible for this effect.
Betalains have also been associated with lowering the risk of birth defects, as well as lowering the risk of cardiovascular disease. In order to preserve the most amount of betalain content in your beets, cook them as little as possible – steaming or roasting until just done does the trick.
To preserve the maximum amount of the nutrients and disease-fighting qualities of beets, you can peel raw beets, chop them, and toss them in your juicer. Beet juice has been found to help lower blood pressure, likely as a result of the natural nitrate content.
The natural nitrates found in beets convert to nitric oxide in the body, which aids in relaxing blood vessels, improving circulation, and providing energy. Needless to say, all of these effects work to further prevent the risk of heart attack, stroke and heart disease.
On top of that, beets are rich in vitamin C, which is crucial for the health of the immune system. It also improves skin health, and reduces inflammation throughout the body, which helps to ward off all sorts of chronic ailments.
The fiber content of beets helps to keep your digestive system running smoothly, promotes healthy gut bacteria, stabilizes blood sugar, and may further reduce the risk of digestive-related illnesses such as irritable bowel syndrome (IBS) and even colon cancer.