Say Arrivederci to the Giro as it’s almost Bonjour to Le Tour. We’ve got the latest on the ASO/UCI punch-up as well as the tune up events in Luxembourg and France. Stateside, it’s Philly and a full-up Nature Valley as well as Johan serving up some bedtime reading. It’s a global ET and it’s full today.
Bikers of all ages, abilities and choice of motor need to be safe when biking - whether it be racing, training, or jumping curbs in the neighborhood. A new company based in Winston-Salem, North Carolina, CycleSafe, has opened its doors with this in mind.
So, I'm sitting tapping the keys in the press room and this dude sits down next to me - Graham Watson, the ace cycling photographer; there's no way he's getting away from me! So PEZ's Edmond Hood got out his trusty pen and paper and let his weary hands get hold of a yet another fantastic story.
Today we will find out what the road course is really like, the under 23 men’s race usually starts fast to split things up and then slows down, the Pros/Elite race starts slow then gets faster, but looking at the hills there will be a big group sprint tomorrow.
For the first time in some years the Great Britain team has realistic medal hopes for tomorrow's under-23 title road race in Salzburg. Mark Cavendish's name in particular, with a nice new, crisp contract from T-Mobile in his pocket and a big sprint, must be written on a few handle bar stems. PEZ travelled up to quiet Anthering to the GB team hotel for a chat with new man on the management team and former pro, Max Sciandri.
PEZ's Ed Hood got in the pits to have a closer look at yesterday's Elite TT podium finishers' bikes. You know the bikes, you've seen them in pictures, but now get a little closer to both the riders and their time trial rockets.
Like Billy Joel says: “there’s a new band in town but you can’t dig the sound from a story in a magazine.” So PEZ tucked-into the passenger seat of the Irish team Skoda and waited for Irish time trial and crit champion, David O’Loughlin to blast-off.
Give me your tired and old leftovers, give me your sour milk, your rotten tomatoes, your moldy bread - I'll sort it nicely like any good Euro and give you EuroTrash, lots and lots of it.