In my half-century of dedicated cycling, I've noticed that, when it comes to food, there are two extreme types of cyclists. One fuels up on pepperoni pizza washed down with Coke or Pepsi and eats steaks or cheeseburgers and ice cream after the ride. The other wants the packaging to be as organic as the food in it.
Most cyclists, of course, fall somewhere in between. I admit that I eat and drink stuff that isn't found on most training tables, but I cringe at Twinkies, Jell-O and the like. I eat less meat in all forms than I did in my youth--and I not only eat more vegetables, but more of them are fresh rather than processed.
Like many other Americans, during the past decade or so, I have discovered the joys of one vegetable in particular:
