{"version":"1.0","type":"rich","provider_name":"Acast","provider_url":"https://acast.com","height":250,"width":700,"html":"<iframe src=\"https://embed.acast.com/$/dba8f56e-cd21-4164-a184-2397b4784ead/e275fda2-e706-43ad-ba89-fc66d400dad5?\" frameBorder=\"0\" width=\"700\" height=\"250\"></iframe>","title":"Rouleur Conversations - Ore Ida and The Cycling Chef","thumbnail_width":200,"thumbnail_height":200,"thumbnail_url":"https://open-images.acast.com/shows/60edc0aa8a822b6646c6cd76/60edc0d445e7b6001ada7b48.png?height=200","description":"<p>Its sponsor was a potato snack maker and it was run by a former Special Forces soldier who knew little about cycling. How the 17-day Ore Ida race in the USA became a beacon of hope during a downturn for women’s cycling in the 1990s. Author Isabel Best joins us to discuss her feature in issue 102, out now.  Michelin-starred chef and Canyon-SRAM dietician Alan Murchison has a new book out,&nbsp;<em>The Cycling Chef: Recipes for Getting Lean and Fuelling the Machine.&nbsp;</em>Much like riding a bike, it’s all a question of balance, says Alan. Input equals output; look after yourself, but treat yourself too. The man talks a lot of sense, so listen up.</p><p><br></p>","author_name":"Rouleur Magazine"}