Food, Fast: Feeding The Tour De France In 'Eat. Race. Win.'
The 2017 Tour de France through the eyes of Orica-Scott team chef Hannah Grant.
Among the small delights corollary to a long bicycle ride is eating, with minimized guilt, a lot of food. Stoke your internal furnace hot enough, and it'll burn through quite a bit. That's true of people who pay to ride bikes — like the NPR crew currently riding RAGBRAI, an annual weeklong bike tour of Iowa, who for years has gone by the backronym No Pies Refused. It's just as true for people who get paid to ride bikes.
The Tour de France, whose 2018 iteration is currently being waged in the Pyrenees mountains near the Spanish border, is among the great human achievements of energy expenditure — which means it's equally reliant on energy replenishment. Racing your bike for four-to-six hours nearly every day for three weeks is not particularly natural or good for you. But if, along the way, you could eat delicious regional cuisine for pleasure, instead of simply ingesting calories because science, it might remove the insult from the injury.