With Pace
Professional mountain biker Payson McElveen sits down with some of the biggest names in sports and adventure to get an inside look at what sets them apart. With no script, the casual conversations are as diverse as the guests, with topics ranging from harrowing tales of survival, to debates on current events, to everyday tips and tricks and everything in between. As Payson travels the world for his two-wheeled day job, listen in as he rubs shoulders with and learns from some of the most inspiring athletes, entrepreneurs, academics, and others as they chase and inspire greatness.
With Pace
Biju Thomas on fueling the US Olympic team in Paris and cooking 900 pounds of chicken at Sea Otter
Chef Biju Thomas made a major impact on cycling when he helped co-found Skratch Labs with his friend Allen Lim, but these days, you're most likely to find him cooking for cyclists at large events. For example, he was part of the squad that fueled the US cycling team at the Paris Olympics last summer. More recently, he was busy making several thousand meals at Sea Otter.
Biju sat down with Payson in Bentonville to chat about the logistics of cooking for Olympic athletes from such different disciplines of the sport, why meal times were so important for the riders to grow as a team, and what it was like watching them win so many medals. He also answers some listener questions, talks about his favorite moment at Sea Otter, and explains why he has Kasia Niewiadoma’s Little Sugar trophy on his windowsill.
Watch episode 2 of Ride With Pace here: https://youtu.be/3rMbJDoCxeQ?si=-gZU8TtFSrBa46PZ
Get tickets for the premiere of 'Crossing New Zealand' here: https://www.eventbrite.com/e/crossing-new-zealand-film-premier-and-social-ride-tickets-1350916600919?aff=oddtdtcreator
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Email: howdy@withpace.cc