Skratch Labs To Be Official Hydration Supplier to Slipstream Sports
Boulder, CO (April 15th, 2014) – Skratch Labs announces they will begin supplying all hydration products to Slipstream Sports. Skratch Labs is excited and honored to help keep some of the world’s best athletes hydrated during some of the most intense conditions in sports. The all-natural sports drink replaces everything lost sweating without any additional chemicals, preservatives or artificial ingredients that can frequently impede hydration as well as upset athlete’s stomachs.
The online nutrition subscription company TheFeed.com is the team’s Official Nutrition Supplier and has worked with Skratch Labs since its inception, so the partnership with the team is a natural fit. “The partnership was born out of the great work we’ve done with TheFeed.com and Skratch,” said Matt Johnson, owner of TheFeed.com and President of Slipstream Sports. “We’re excited to take the next step and create a formal partnership between one of our top suppliers of TheFeed.com and the team.”
While Skratch Labs has only existed as a company since 2012, two current employees were riders on early Slipstream teams. Jason Donald, current Manager of Dealer Relationships, and Ian MacGregor, current Skratch Labs CEO, raced for the team in the 2006-2009 seasons. “It’s great to see it all come full circle and to now be an official supplier of the team is exciting for us,” said MacGregor. “We’re still a very small company, just like Slipstream used to be a very small team. Now they are one of the biggest and best teams in the world and we are proud to be part of their success.”
About Skratch LabsFounded on the philosophy that real food is the best source of nourishment, Skratch Labs has revolutionized the way people think about fuel and hydration for activity and recovery. Using science and real world practice, Skratch Labs has created a wide range of all natural fruit hydration drink mixes serving human needs from sport to medical. Skratch Labs’ hydration drink mixes taste great and optimize performance and well being.
April 1, 2014 Boulder, CO –Skratch Labs has announced Skratch Lite, a new product that it believes will completely revolutionize the sports drink industry by being the only product of its kind to address the issue so many top athletes concern themselves with, weight. By removing unnecessary ingredients, Skratch Labs has created a product that works just as well as its existing Exercise Hydration Drink Mix, but weighs nearly ten percent less per serving. For cyclists and triathletes who spend countless hours and thousands of dollars to reduce the weight of their equipment and accessories, Skratch Lite is sure to be an instant hit.
Since launching in 2012, Skratch Labs has frequently touted its all-natural sports drink as a formula that “replaces everything you lose in sweat and nothing you don’t.” They realized that the real fruit component of their drink is not something that technically needs replacing and so Skratch Lite is exactly the same recipe as the company’s existing drink mix, minus the fruit. “We’re already pretty light since we don’t use all the chemicals and preservatives that most companies use. But ultimately, if you’re not sweating it out, you don’t need to put it back, and nobody sweats raspberries,” said company founder Dr. Allen Lim. “Real fruit is real heavy,’ he stated.
Further evidence of the effectiveness of removing the fruit from their drink mix came by way of strict scientific testing. Company co-founder Aaron Foster described the research in detail: “We held races at the office. One person carrying a dozen pineapples, and one carrying nothing. The person with nothing won every time. Fruit weighs more than nothing. Case closed.”
Without the addition of real fruit for flavor, Skratch Lite actually tastes remarkably like actual sweat. Because of this, Skratch Labs doesn’t expect the new product to significantly reduce sales of its existing line of hydration products, all of which currently do use real fruit for flavor. “It’s not for everyone,” said Ian MacGregor, Skratch Labs CEO. He continued, “This is for those times when every single gram counts and you need to be able to go as fast as possible. Races, local group rides, chasing Strava PRs, rides with your wife- these are the kinds of things that Skratch Lite is made for.”
Spicy, Vegetarian, Low Carb, High Protein, Gluten Free, Delicious.
This is one of Chef Biju's favorite winter soups and, while it's darn near impossible to spell, it's also a great combination of flavors and textures that he craves whenever the temperature dips. It's a deep red and pungent classic Korean restaurant favorite, brought out in bubbling hot clay pots with eggs cracked right into the broth, cooking while it sits at the table.
This also just happens to be one of the best low carb, high protein soups which will keep you feeling very full while watching your weight over the winter.
Your belly will welcome the addition of fermented Kimchi and some sour notes to mix up the routine, while adding more probiotics "good bacteria" into your diet. Kimchi has been known for years as one of the "worlds best diet foods."
You can get great quality Kimchi at any Asian market, and most natural markets now will carry some as well. There are many different types of Kimchi, with different vegetables and some that much hotter than others, so make sure to experiment and find the right balance that works for you.
For this recipe we'll keep it vegetarian and a medium level of spice with soft custardy tofu and an egg cracked in. Feel free to adjust to your own preferences.
Makes approximately 4 serving of 2 cups each:
- 185 Cal
- 9.5g Fat
- 10g Carbohydrates
- 16g Protein
- 2 cups Kimchi, chopped into bit sized pieces
- 1 package of soft or "silken" tofu
- 1 quart low sodium stock (any type will work)
- 1 tablespoon white or red vinegar
- 1 tablespoon liquid aminos or low sodium soy sauce
- 2 jalapenos chopped
- 1 scallion cut into bit sized pieces
- 1 tablespoon GoChuJang (Korean Chili paste) or Sriracha
You can very simply mix Kimchi and vinegar together, then add the stock and tofu. Then add in any other chopped vegetables, soy sauce, or chili sauce and bring to a low rolling boil, adjust salt to taste and then add the cracked eggs and let them cook until the whites set.
Enjoy the yumminess!
Extra Virgin Oil Co. Our story.
Andy Hampsten founded Extra Virgin Oil Co. in the late 1990s after finishing his racing career and moving to coastal Tuscany, Italy. Andy learned to harvest the olives and care for his 160 year old olive trees from neighboring farmers. A very good olive mill accepted his olives to be processed thanks to neighbors vouching for their quality and cleanliness. A highlight of living in Tuscany came one fall day when Andy was harvesting olives and the postman stopped his vespa in his grove and complimented Andy on his oil. “Grazie Bepe, but when did you taste it?” Andy asked. "Oh your batch was ahead of mine at the olive mill, so I had a taste."
Once we processed our own oil we were hooked on nothing but super oil for our eating. We no longer have the small farm, so we buy oil from an organic farm in southern Tuscany, in the province of Grosetto. We discovered this farm on one of our Cinghiale Cycling Tours when we designed a tour to explore wine regions, including Montecucco DOC. The farm, although known mostly for their amazing wines, also has an abundance of centuries old olive trees. During our stay on the farm we fell in love with their olive oil that accompanied our home cooked meals. We visit the farm often and are always delighted with the quality and constant dedication they put into their oil and wine.
Extra Virgin. Why it's the only way to go.
Extra Virgin Olive Oil is the juice of olive fruit. Extracting this oil is a 5000 year-old process that is now achieved quickly by impressive machines rather than stone mills and pressing through mats. Harvesting the fruit carefully to avoid bruising and milling the same day is essential. A farmer hopes to obtain about 15% oil from the process. The entire olive is ground and the oil is centrifuged from the water and solids rendering an oil with less than .08% acidity—this is classified Extra Virgin. Olive oils classified as anything other than Extra Virgin often have been altered with heat and possibly benzines and are harmful to your health.
Poly-phenols are abundant in olives, and remain in extra virgin oil. Most varieties of olives for oil ripen from green to black with a gorgeous blotchy purple transition. The greener fruit yields an oil high in poly-phenols which adds a pleasant bitter bite to the oil. Darker fruit will produce a lighter colored yellow oil, sometimes described as sweet or mild as it lacks much bitterness. We taste samples and order the early harvest, or greener fruit, from the farm because we and most of our customers prefer the fresh bitterness.
Bitter is a flavor usually overlooked as a quality. However it is an ideal compliment to salt, sour, sweet and just about any nice flavor. We suggest this oil on fresh and cooked vegetables, anything grilled, especially meats and fish.
Try your own tasting. (Caution: Full food geek description) Any fruit in the smell? Is there any or a combination of bitter flavors like hay, green grass, artichoke, herbs? Did anyone get clover?
At the risk of telling people what their taste buds will find, we describe the oil as predominantly bright green grass/mown hay bitter flavors on the palate, often with a moderate to strong pungency that tickles or smacks the back of the throat, not unlike a hot pepper. That reaction fades quickly to secondary tastes of mature olive and artichoke.
The oil leaves the tongue cleanly without a greasy feel, without any harsh or tannic bitterness.
If you are interested in how oil and Big Business, not to mention Da Family Business, operate read this article from the New Yorker:
We are delighted to have our oil offered by Skratch. Importing oil started as a way to keep family and friends supplied with proper oil, and moved on to a larger dining circle. We first meet Skratch founder Allen Lim as an A-list dinner guest in our circle of friends. Some other Skratch people we knew as racing kids. Skratch makes food like we do. We get to visit with farmers in our lives, and the folks at Skratch are just as excited about feeding people as we are.
You can never predict how a climbing trip is going to turn out, but one of my favorite aspects of going on adventures is attempting to manage all the variables. There are so many things that are out of our control; weather and lack of time tend to be the two most common reasons for failure. We’ll never be able to control the weather and we won’t always have unlimited time, so I find it extremely important to stack as many odds in my favor as possible. Having a good partner, choosing the right objective, and eating healthy, yummy food are three things that may not guarantee success, but will improve morale and insure a good time.
I personally think having a good partner for the objective is the most important thing you can control. That doesn’t mean you need to find a partner with superior ability but a partner that when faced with adversity, wont crumble. At times when everything is going wrong a joke will be cracked instead of a complaint. Ultimately having fun and being light hearted is the best thing and can often make the difference between throwing in the cards and bailing or pushing on to the summit.
On my recent trip to Yosemite Valley I clearly botched choosing the right objective. I had set my eyes on climbing El Nino, a difficult route on the 3,000ft El Captain. Fortunately, I had a really good partner, Will Stanhope, but after we each took 30+ foot falls early on the route we realized we didn’t have enough time to send. We continued to crack jokes talking mostly in terrible British accents (cause you know all the boldest craziest climbers are Brits). Unfortunately our positive attitudes didn’t help and, slightly disappointed, we decided to attack other objectives we had in Yosemite Valley and elsewhere in California. Learning to choose the right objective takes time and even after over 16 years of climbing experience, I’m far from perfect at it.
Finally the easiest variable to control is what you put in your body during adventures. Often times climbing you spend the whole day out, sometimes even climbing through the night. Traditionally, climbers would go for super simple dehydrated meals that don’t taste great and leave your stomach feeling like there’s a brick in it. It’s taken many years for me to realize there’s another way and with the help of Skratch Labs we’ve been eating simple easy meals that cook fast and are made from “real” food. It’s amazing to eat healthy meals in the backcountry that actually taste good and take very little effort to prepare. Not a complete game changer, but at the end of a really long, hard day it’s nice to eat something that actually tastes good and isn’t solely for fuel. It’s amazing how good food improves morale which, in return, raises the chances for success.
In the end starting a climb or going on an adventure takes a leap of faith and the most important thing is leaving the comforts of home and stepping outside. It’s going to be challenging and difficult but knowing you’re with the right people and taking some healthy comfort foods could be the difference between success and failure.
My personal favorites were Dr. Allen and Chef Biju’s Macadamia Nut Oatmeal and Mac & Cheese with Bacon (Skratch specialty).
Fruitcake seems to get a bad rap. Sure, it's comprised mostly of unnaturally colored things, has a clawing sweetness, and a completely strange combination of flavors and textures, but the more we thought about it, the more we realized that Fruitcake really is one of those amazing nutrient-dense foods that can be perfect for any endurance athlete. Okay, maybe you don't want to be eating it alongside a big meal, but definitely try this recipe the next time you go for a long hike or get out on your bike.
The problem with most fruitcake recipes out there is that they are too complicated and contain way too many ingredients. As Thoreau said about life in general, Simplify. Here is Chef Biju's take on a simpler and healthier version that starts out with the crazy idea of only adding fruits and nuts that you actually like eating. Crazy, right? To keep in line with the "fruitcake for athletes" thing, we've skipped the rum and candied neon-bits-of-yuck and kept the sugar to a minimum.
Plan ahead for this one- The night before place 1.5 cups of your favorite combination of dried fruits and nuts in a large bowl, cover in orange juice and soak overnight in the fridge. If you don't know what your favorite combo is you can simply use a trail mix recipe that you like!
Preheat oven to 300 degrees F.
In a large bowl whisk together:
Then blend in one at a time:
Line the bottom of a 6-8" cake pan with parchment or wax paper, pour in the batter and bake on the center rack for about 90 minutes, or until a knife poked into the center comes out clean. Enjoy, and don't forget the velvet bow!
Makes 8 servings, at about 200 Cal each.
If you're looking for a quick and easy (and super yummy) source of natural protein that you can take when you're on the go, give this simple Feed Zone Portables recipes a try.
Step by step video instructions above, step by step written instructions below.
Liberally coat a medium nonstick saute pan with olive oil and place it over high heat.
Once the pan is hot, add the cooked rice, spread evenly, and cook until crisp (about 3 minutes). Lightly beat the eggs in a medium bowl and pour over the rice. Mix gently, then let the eggs begin to set up.
Loosen the edges of the omelet with a spatula as you tilt the pan, allowing the uncooked eggs to fill in around the edges. Cover and cook until the eggs in the center of the pan set up, or finish in the oven at 350 degrees F for about 5 minutes. Top with the grated parmesan and a hearty amount of salt and pepper.
Cut into 6 triangles. Let cool to the touch before wrapping.
Each piece will contain approximately 133Cal and 8g of protein.