Patrick Colleran
Hometown: Boise, Idaho
Bike: A 1976 Sam Braxton (#23) refurbished for it's second cross country trip
Favorite piece of gear: B17 brooks saddle
Go-to road food:Corndogs
Best touring specific trick: Poppin curbs and riding wheelies
Last employment: Field leader for citizen science backpacking trips for wilderness character monitoring in the HPBH WSA just north of Yellowstone
Most anticipated destination: Austin, Texas
Best bike related experience: Touring the San Juan Islands with Alison E. Riley

Max Horrowitz-Burdick
Hometown: Longmont, CO.
Salsa Vaya
Favorite piece of gear:
Go-to road food:
Best touring specific trick:
on bike sunscreen application
Last employment:
Denali National Park trail crew
Most anticipated destination:
middle of nowhere mississippi
Best bike experience:
first wheely

Vince Roubitchek
Hometown: Mt. Prospect, Illinois
Bike: Surly Long Haul Trucker (Fatties Fit Fine)
Favorite piece of gear: Bear Spray
Go-to road food: Jalapeno Cheddar Cheetos
Best touring specific trick: Limbo under gates of closed campsites....while riding
Last employment: Raft/Backpack Guide in West Glacier, Montana
Most anticipated destination: Beers on the beach in MIAMI!
Best bike experience: Cruisin' Avenue of the Giants in Nor Cal

Kyle Lehman
Hometown: Corbett, Oregon
Bike: Surly Cross Check with a dented rear wheel and noisy brakes.
Favorite piece of gear: Michael Jordan tank top
Go-to road food: Corn doggies
Best touring specific trick: No handed jacket removal
Last employment: Wildland Firefighter for the State of Montana
Most anticipated destination: New Orleans
Best bike experience: Crashing so hard while dirt jumping that I shit my pants.

Danny Thuerer
Hometown: Boise, Idaho
Bike: Surly Long haul Trucker
Favorite piece of gear: GoLite nickers
Go-to road food: Milky way
Best touring specific trick: Riding forward
Last employment: Helena National forest
Most anticipated destination: The South
Best bike experience: Riding down hill

Tuesday, December 13, 2011

deep down in the bottom of that third coast.

From the moment we entered the acadian country of Louisiana, (areas influenced by french colonial settlers) to the moment we left the gastronomy of our trip and maybe even our lives changed forever. Our first full dinner in Louisiana took place at Greens, Beans, and Cornbread an establishment in the town of DeRidder. We had this place recommended to us by some fellow bike tourist who we met in the middle of Texas. The recommendation however did not include the name or location, only the promise of "best yams of my life". So after investigating other uninspired looking dinners and looking rather lost and hungry we were pointed in the right direction by a local. Upon entry we were asked if we wanted fast food or food food. Food food seemed the obvious choice and the very kind proprietor insisted we would be taken care of. When the cafeteria plates arrived brimming with collard greens, mac and cheese, candied yams, cornbread, and hamburger steaks swimming in gravy eyes grew wide, focused silent indulgence began, and satisfaction which could only be gained from food that full of soul reined supreme. A few individual serving sweet potato pies were the perfect conclusion of a perfect down home meal. Our obvious joy even earned us some to go pies.
While at the DeRidder public library I was flipping through a local publication which in this particular issue was rating Acadian country's best meals and in particular Boudin, (a rice, pork, and liver filled sausage). The next day and 70 miles later I recognized a name that I had seen in the magazine; the rather unforgettable T-boys slaughter house. A dollar and change was all it took to get our hands on the savoury links. Like true Yankees we enjoyed them whole on day old white bread in the parking lot. We later learned you don't eat the casing and instead pull the filling out and eat it with crackers or all on its own. Pulling out of T-boys refueled by the boudin we rode through the rice fields till sundown arriving in the town of Opelousas. In search of a grocery store we came across a Christmas light celebration in the town park. The town welcoming committee invited us to indulge in the free red beans and rice and hot coco and we did so with vigor. After this we met with the mayor and he set us up with a place to stay in a historic chapel.
Two days and around 180 miles later found us in New Orleans. Three things happened in the big easy I will never forget; beignets, muffaleta, and mud bugs. Cafe Du Monde has been pumping out little powdered sugar coated doughnuts 24 hours a day for over a century and there's a reason. Go there. The central grocery down the block invented a sandwich called the muffaleta over a century ago and has had a line every day since. Go there. Big Fishermens on magazine street provides whole sale and individual orders of local sea food. Crayfish is the only hot food they serve. Go there. Louisiana and New Orleans is a whole sub culture of food, people, and music unlike any other. Imagine the best of Paris right on one of the most productive coasts in the world and trapped in a swamp for a few hundred years. Go there.



  1. I Want to Go There!!! Was this a bike trip or just an excuse to EAT...Well you boys deserve every last bite. When you get to St. Aug. try Osteens. It is where your Memaw (southern for Nana) always took us. Safety First and remember your Southern Manners.. (don't steal the T.P)suz

  2. welcome to the south boys. too bad you missed the fine state of GA (georgegaaaaah!)there are certainly some fine eats here especially if you like southern bbq which we do! if you're layin over in Atlanta which is always likely give us holler. have a wonderful time in florida ,nothing like the east coast beaches.

    love ya

  3. I am so jealous! I want to come meet you just for the food. It is probably a good thing you guys are riding bikes otherwis you would probably just be fat. Much love can't wait to see you!
    P.S I always that Nana was southern for grandma