Anthony has followed his passion of making Neapolitan-style pizza from moment 1. He has never wavered from this direction and in doing so he has created a cult following. This man can also tear your legs off on a bike so beware.

The level of excitement, fun and adventure that Lachlan has brought to the world of cycling is incredibaly inspiring. He has opened the door for adventure and fun all while setting his own rules racing things and setting new boundaries in the sport of cycling. Thank you Lachlan for inspiring us to go farther, have fun and showing people there is more to see on a bike.

I don’t even know where to start with Wylie, he has given the culinary world so much it’s unreal. I have always been in awe of his dedication to the craft and his veracious appetite for knowledge to improve on what he and everyone else is doing. I am excited to have this opportunity to talk with him about everything he has done and what he is doing.

Ty has an amazing ability to do things on Free heel skis that most people can’t even do on regular skis. The best part is when he isn’t skiing he is working hard to keep the Tahoe area safe and taken care of from a environmental standpoint. Weather fighting the forest fires or maintaining trails or recusing lost folks in the woods he is just an all around rad guy.

I have to say Michael has been a great friend and inspiration for many years, his cooking and leadership is exciting and refreshing. I do not feel like I have been in Miami if I have not had dinner at Michaels Genuine and go on a fun eating tour with Michael to the fun spots I could never find on my own.

When Dillion isn’t riding or sliding down the mountains he is constantly pushing people to look at the big picture of what they do in the world. The impact each person has on the environment that we all love to play in which in turn affects the long term of water, soil health and food production. All these things go hand in hand and Dillion is making sure we can all make better choices for the betterment of our world.

For 15 years, Roy Shvartzapel has traveled the globe, working for and learning from the most important gastronomic figures of our time, including Pierre Hermé, Ferran Adria, Thomas Keller and Iginio Massari.

I have known James for years, his culinary skills are well above my pay grade, opening the restaurant of his dreams Commis in his home city of Oakland. All while driving this passion to make delicious food in a town he loves inspires me everyday. Ok I will just say it James you rock!!

What can I say other then Ed Lee is a brilliant chef great friend, we have cooked together and had so much fun in so many places. This was a really great conversation and I am so happy we can share it.

Chef Ron has always loved food – whether he was digging in to his mom’s homemade Sunday roast or mixing up waffle batter on Saturday morning. After completing a Culinary Arts diploma in his hometown of Vancouver, he took off to New Zealand to play competitive rugby and travel abroad, until an unfortunate injury ended his career in his early 20s. That’s when he decided to move back to Canada and give cooking a shot.

I have known Chef Tu for many years and he is always surprising me with his delicious food and infectious positivity. He is so much more than a Chef, he is a teacher, spokesperson, film maker, advocate, leader, and a fucking incredible person who I am proud to call a true friend. Please be sure to watch Blood line his new documentary about being a child of an immigrant Vietnamese family growing up around food and where he is today. Tu is the real deal.

Sarah Sturm (@sarah_sturmy) is a professional off-road cyclist, graphic designer and coach living in Durango, CO. She had her breakthrough season in 2019 winning BWR, 2nd at Leadville 100 and keeping her Single Speed CX National title but wasn’t new to the cycling scene.

Serena lives in Bend with her husband, Ben, and medium-sized pup, Piper, and loves her morning coffee almost as much as she loves riding her bike.

I must say being able to call Lauren Hall a friend is amazing in so many ways. She can tear your legs off with a smile and has the ability to bring the best out of everyone. Watching her race was incredible but what she is doing now will have a long lasting effect on the next generation of cyclists.

I have been fortunate to know Daniel Handler for many years at first I didn’t even know he was an author. Even better I think he was glad I didn’t make a big deal about it I thought he was just an incredibly funny guy and our kids went to school together.

I am proud to call George a friend but most of all we are both from Rhode Island. Georges love for skateboarding sees no end and his amazing craftsmanship of using the old skateboard as a means of art and resources to make new skateboards is sustainable and inspiring.

Jack rides more in a month than most people ride in a year.

I have known Brett and his wife Shelly for nearly 30 years. Take a journey on Mr. Toad’s Wild Ride as I chat with Brett about the phenomenal experiences he has had, the champions of the sport who have become family friends, and the joy that collecting has brought to both he and his family.

Chef Gregory Gourdet is the culinary mastermind from Portland, OR, who is currently opening his first restaurant, Kann. The project is inspired by his Haitian heritage and will bring the cuisine into the American spotlight at this wood fired concept, opening in early 2022. The restaurant aims to be a safe, diverse and equitable workplace for all.