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May
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This Month's Magazine

The Road is Calling

The road race season in Michigan kicked off in April with Spring Training Series Races in Ann Arbor and Waterford and the Ciociaro Can Am Challenge Series in Windsor. Now that roadies are all warmed up, it's time to stretch their legs in some good old-fashioned road and criterium racing. In the coming weeks road cyclists can look forward to the Grattan Race Series kick-off, the Cone Azalia Classic road race, the Tour of Kensington Valley, the Priority Health Tour De Leelanau, the Tour De Gaslight Criterium and in June, a race that is quickly becoming a favorite among all racers, citizen and professional alike - The Superior Bike Fest in Marquette.

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Bad News, Good News, More Questions

I just received a grim e-mail to end an otherwise unremarkable day. The subject line read "Ryan Shay Autopsy Released."

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Going Clubbing

I don't remember exactly when I joined my first running club, but I have vivid memories of the club itself. It was the Ann Arbor (Michigan) Track Club, and someone I'd met at a race must have persuaded me to attend a track workout.

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Killer Intervals

Spring is here—time to defrost those legs. After hours of winter base miles, cyclists can start getting serious with short, intense intervals sessions targeted at addressing weaknesses and honing strengths.

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A Feast of Foods

Written by: Administrator
(0 votes)
Posted: Tuesday, 11 March 2008

In her new book, Truly Cultured: Rejuvenating Taste, Health and Community with Naturally Fermented Foods, author, chef and holistic health expert Nancy Lee Bentley explains why bacteria never looked so good. 

“They’re not the enemy,” says Bentley of the “bugs” that we’re always trying to rid ourselves of. “Ironically, bacteria are actually the secret missing key to our physical and environmental health…and they are also the key agents responsible for creating our favorite [cultured and fermented] foods, including chocolate, cheese and coffee.” In her book, Bentley offers a way to “rethink our relationship with food and these tiny critters, and learn how to eat our way back to good health, sense and enjoyment.” Truly Cultured is a feast of recipes, quips, quotes, quizzes, history, and facts and figures to help readers understand the importance of live, cultured and fermented foods to our health. $25.95, www.trulycultured.com

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Copyright (C) 2007 Alain Georgette / Copyright (C) 2006 Frantisek Hliva. All rights reserved.