Apr 30, 2015
In proper randonnee style, I equipped this bike with a traditional sac de Hamburg. Like the vaunted yellow leader’s jersey or hand-tuning one’s spokes to a melodious G Major, the viande de vélo (literally “bike meat”) is a cherished cycling tradition. While space-age materials like carbon fiber save weight and preserve hot-off-the-grill temperatures far better than the coal-powered contraptions of yesteryear, the classic lines and dual-sided zipper indicator (pickles/no pickles) of the “bicyclist’s best friend” remain a testament to the longevity of simple design.
