Reduce Your Forkprint in the Office

Office Composting in Portland


Businesses in Portland, Oregon are some of the most progressive in the country at reducing waste, recycling, and composting. It’s good for a company’s bottom line, the community at large, and it reinforces impactful behaviors for employees. The problem is that even if you’re part of business that promotes sustainability, the most up-to-date information about recycling and composting may not have made it to the average employee in the cafeteria.


In Portland, you can compost all of your food, including used coffee filters, tea bags, and certified compost bin liners. Simple, right? The bad news is that there are a lot of misconceptions around compostable materials like cutlery and plates.

Portland businesses can’t compost anything but food. All of those “green” plates, forks, and knives end up in the landfill – but only after time and money have been spent to remove them from the compost stream. If you’ve been throwing those items in the compost bin, it’s time to stop.

Residential compost material is sent to a commercial facility which can accommodate more types of materials, like compostable plates and utensils. Business compost is sent to an anaerobic digester to generate methane for electricity production- and only the food waste (and the three exceptions) can be broken down by the bacteria used in this process.


Clearly labeled recycle bins makes it easy for employees to recycle.

What Can You Do?

The best option to reduce waste is to use reusable plates and silverware. This, of course, can be logistically difficult in the workplace. Inevitably, someone in the office won’t clean up after themselves to the chagrin of all. Still, it’s better than creating all of that waste. For more detailed information from a case study written by the city of Portland, check out this article.


The next best option is to eat with plates and cutlery that are made from recycled content. It’s not just about creating less trash – most of the environmental impact from disposable items come from production and transportation (more info here). Items with recycled content mitigate your overall footprint.


For more information on composting at work, please visit the City of Portland information page on “Sustainability at Work.”


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10 Tips for Starting to Bike Commute

The re-emergence of sunny warm days is the perfect time to consider bike commuting. Cycle commuting is a healthy, economical, and environmentally friendly way to travel to and from work. If you’re not yet a regular bike commuter, don’t be deterred by the logistics. Bicycle commuting is easy to do and highly rewarding. Read along to find 10 helpful tips on making the transition from Doc Triathlon.

1. Set Goals

In certain circumstances, commuting to and from work every day is achievable, but what works for some doesn’t work for everyone. Factors, such as distance, weather, time, and convenience, can help you determine when and how often you should ride to and/or from work.

We recommend starting slow and working your way up to an achievable goal. This could mean carpooling to work with a coworker and taking a leisurely ride home or cycling both ways for a single day of the week.

2. Get the Essential Gear

Don’t be deterred by fancy, expensive gadgets or outerwear. To get started, all you need is a decent bike and a helmet. You should also consider investing in a bright, reflective garment that will help motorists to see you better.

Work clothes are suitable for short, low-impact rides, while Spandex bike shorts and a change of clothes are recommended for rides that are longer than a half hour.

3. Learn Hand Signals

When riding a bike, hand signals replace brake lights and turn signals. Brush up on these gestures to ensure a smooth ride and avoid incidents with motor vehicles and pedestrians. The City of Portland offers a free Biking Guide to help you learn the smart, safe and legal signals you should know.

If riding at night, invest in blinking lights and/or reflectors for both the front and back of your bike. This helps you to be seen and stay safe on the roadways.

4. Scout the Perfect Route

Google Maps is a wonderful commuting recourse, but be on the lookout for a lesser-known more bike-friendly route. When biking, it’s always a good idea to take less congested roadways, utilize bike paths whenever possible, and steer clear of construction. Check with local bike organizations for tips for navigating your neighborhood and commute to work.

5. Practice Makes Perfect

Rehearse your commute in your spare time. Take it slow and try to identify potential hazards and impediments. Determine how long it will take you to reach work, park your bike, and change your clothes. Discover convenient stops along the way, such as drug stores, supermarkets, and gyms.

6. Pick Up a Maintenance Guide

Check your tire pressure before a ride. Carry basic bike repair tools, including a multitool, air pump, and an extra tube. What’s more, memorize and practice how to change a flat. Always carry a cell phone with you in case of an emergency or mechanical mishap.

7. Be Mindful of Common Dangers

While biking can be a relaxing outdoor experience, don’t let your guard down. Be on the lookout for opening car doors, potholes, rocks, and debris. While cyclists are required to follow basic traffic laws, not all roadways are bicycle compatible.

8. Join an Organization

Across the country, there are organizations working toward creating cycle-friendly communities. From building and maintaining bike paths to advocating for safer cycle laws, these organizations are often geared at improving possibilities for commuting cyclists. If you’re passionate about cycle commuting, these networks offer ample opportunities for making friends, sharing ideas, and implementing positive change.

This May consider joining over 25,000 other riders in the Bike More Challenge to get riding, log points and compete for prizes.

9. Plan for Your Arrival

Arriving at work after commuting by bike can be a bit of a challenge. First, you’ll need to find a bike rack or storage area to store your bike. Then, if you’re sweaty or soiled your clothing, you’ll want to set aside time to cleanup and change. In such cases, it is a good idea to store extra clothes, towels, and soap products in your work desk or locker.

If your work does not offer bicycle-friendly resources, you may want to consider becoming the official coordinator. By devoting time and effort to establishing safe parking or shower facilities, you may inspire others to take up cycle commuting or even establish a bike club for your work.

10. Find a Riding Partner

It can be fun and reassuring to ride alongside a coworker or friend. Try to find someone who is experienced and passionate about biking. Cycling has numerous mental and physical health benefits. Biking with coworkers can be an opportunity to build camaraderie, improve workplace attitudes, and boost your confidence in your coworkers.

Final Thoughts

Cycling is a sustainable, money-saving, body-positive commuting option. It’s also a great way to break up the monotony of the work week and spend a little extra time outside. If you’re thinking about commuting by bike, plan ahead, use safety precautions, and have fun!

Five Tips When Ordering Food for Your Office

If you’re regularly tasked with ordering individual meals or catered lunches for events at your office, you’re responsible for keeping a lot of people satisfied. We’ve compiled five tips to help you keep the team happy and minimize your stress when ordering food.

Photo Credit: Dan Gold

  1. Order Early

Nothing throws a wrench in a restaurant’s operations like a late order they’re trying to squeeze in. The reality is good restaurants are doing as much, if not more, business with their delivery partners than their in-house customers. Traditional kitchens are not designed with this kind of volume in mind, and it can quickly overload the staff.

If possible, order 2-5 days in advance and schedule your food to be delivered on the early side of your lunch window. That way you won’t get stuck behind last minute orders, or an in-house rush of customers.

  1. Get Your Food From One Vendor Who Can Accommodate All of Your Dietary Needs

One-stop shopping for office vegans, celiacs, and those with food allergies, helps on multiple levels. First, it cuts your workload. Second, it helps with accurate labeling and answering any questions you may have after the food has been delivered. Third, if the restaurant is running ahead or behind schedule, all of the food will show up at one time. Few things are more stressful than having food for only some of your hungry co-workers.

Catering from Portland Pedal Power

  1. Family Style!

Having your meals delivered family style saves money, reduces packaging waste, reduces ordering mistakes by cutting down on confusing individual orders, and provides you with an easy way to keep the food warm in wire chafing frames on heat. Better yet, buy reusable chafing dishes for your office, or have your delivery and/or catering partner store them at your location. Use the money saved on individual meals and pay to have on-site catering so you don’t have to worry about setup and cleanup.

  1. Consider Waste

The downside of family-style eating is that it’s always better to plan to have too much food rather than too little – potentially resulting in waste. Prepare for this by planning to store your leftovers in an on-site refrigerator. This makes hungry employees very happy. If you’re not going to get through all of your food, work with your caterer to donate leftovers to a local food bank or shelter- a little extra planning, but well worth it.

  1. Be Mindful of Service Time

Some meals take more time to setup, some take more time to serve. It’s incumbent upon you to use all of the tools at your disposal to keep things moving. Can you create two lines of people to speed up the lunch rush? Can you move the salad dressing away from the end of the line to eliminate that bottleneck?

Between the cooking, packaging, and delivery of food, problems inevitably occur. Prepare for this with detailed planning, establishing best practices, and working with trusted partners who will take care of you when a problem arises. 

The Portland Pedal Power Pack is Growing!

Thanks to your support, PPP is growing. Meet our newest members…and their pets!

We’re confident that these friendly folks will keep the gears at PPP running smoothly, so you continue to receive top-notch sustainable service, pollution free, and worry-free. Check out their stories below.


Position: Chief Operating Officer

Where are you from, and how long have you been in Portland?

I’m from Palo Alto, in the Bay area. I’ve been in the Portland area for 2 1/2 years, and I’m not leaving!

Favorite hobbies/ things to do in Portland?

Eating at new restaurants, being outdoors, going to live shows of any kind.

Aaron’s dog, Meadow

Favorite restaurants in Portland?

Tasty and Alder, Renata, Irving St. Kitchen.

Favorite thing about working for PPP?

The incredibly nice, hard-working, committed people.  

Favorite place to bike in Oregon?


What are you riding now?

Frankenstein titanium hardtail mountain bike



Position: Marketing Specialist

Where are you from, and how long have you been in Portland?

Originally from the Midwest, I moved to Portland three years ago, after my Peace Corps service in Lesotho. High five for anyone who knows where Lesotho is!

What do you do outside of PPP?

I’m an MBA Sustainable Systems candidate at Presidio Graduate School (Seattle). In my free time, I bike, practice yoga, adventure with my partner and our dog, fiddle around with the fiddle, and get myself lost in the woods.

Favorite restaurants in Portland?

Shawna’s dog, Happy Peanut

Ate-Oh-Ate, Boxer Ramen, Handsome Pizza, Tasty and Alder, & Wolf & Bear’s

Favorite thing about working for PPP?

The culture at PPP is refreshing, engaging and fun. Our leadership encourages everyone to contribute their unique skills to special projects so that it creates a thriving community of people bringing their whole selves to work. I also love that our company is majority woman-owned and that our company is built on sustainability.

Favorite place to bike in town?

In town, Marine Drive and the Springwater Corridor. When there’s time to venture out of the city, I’ll hit the Banks-Vernonia Trail.

What are you riding now?

Salsa Viya


Position: Business Development and Brand Ambassador Rider

Where are you from, and how long have you been in Portland?

I am from Fort Collins, Colorado and I have been in Portland since August 2016.

What do you do outside of PPP?

Ride more bikes, spend time with my wife Katie and our Blue Heeler Dewey, attempt to keep Dewey mentally stimulated and physically exhausted, camp, crossword puzzles, and stay up to date on Seinfeld reruns.

Favorite restaurants in Portland?

Nong’s Khao Man Gai, Afuri Ramen, Portland Mercado Food Trucks, Bollywood Theater, Pine State Biscuits


Justin’s dog, Dewey

Favorite thing about working for PPP?

Exploring the businesses, streets, and history of Portland from a bike seat

Favorite place to bike in town?

Powell Butte and Forest Park – the access to mountain biking in Portland isn’t incredible, but there is a little bit of it and it is super fun to mix up the urban and dirt terrain on one ride.

What are you riding now?

My primary bike is an All City Nature Boy. It is a single speed with cross tires and I replaced the drop bars with riser bars. It is a nice hybrid between road and dirt and takes me on all the terrain


Position: Brand Ambassador Rider

Where are you from, and how long have you been in Portland?

I was born at the Sunnyside Hospital, in Clackamas, OR. Moved around the state of Oregon my whole life. Lake Oswego, is where I have spent a good portion of my short life. Portland has been my home for 18 years.

What do you do outside of PPP?

I currently attend PCC, working on my Applied Science Associates transfer degree. I also work part-time at Whole Foods 365, which fits into my eating habit! I enjoy impromptu cooking. I live for doing anything that is physically active, biking, running, swimming, CrossFit, kendama, HIIT training, the list goes on. I Am an avid explorer. I walk or bike everywhere, which gives me the chance to explore the area I live.

Favorite restaurants in Portland?

La Sen, Pop bagels, Charlies, and Whole Bowl.

Favorite thing about working for PPP?

Working for PPP has been an adventure. Not only out in Portland on the bike, but also in the office. Everyone that works for PPP, brings their own unique flair to the team, which makes a fun work environment. Never a dull day!


Will’s dog, Lucas Pookis

Favorite place to bike in town?

Wine country out in Sherwood, OR. The Sellwood area as well.

What are you riding now?

Custom Motobecane

Pets name?

Lucas Pookis



Now that you’ve been introduced, we hope you get familiar with their great work and friendly faces! So don’t be shy, call today to order something tasty for your home or office, and say hi! 

Happy Holidays!

This year is flying by faster than Rudolph the Red-Nosed Reindeer! You know what they say; time flies when you’re delivering sustainably! Here at Portland Pedal Power we’re gearing up for winter weather and getting ready for the holidays. As we get closer to the end of the year, we are serving up the best winter comfort foods Portland has to offer, to warm your bellies and make your day extra jolly.

Pacific Pie Co


Wintertime Winners:

  • Soup is the classic comfort food. Our friends at Supa have a mean Thai Ginger Chicken that is perfect for a cold winter day, along with plenty of other great flavors. 
  • Pacific pie has some amazing pies, both sweet and savory, that will make you feel like you’re back at your grandma’s on Christmas Eve!


  • Any time of the year is a good time for sandwiches, but with the cold winds a blowin’, let a hot sandwich warm you up. Charlie’s Deli and Theo’s have what you need!
  • Mele Kalikimaka is the thing to say… bring some sunshine to these cold winter days by ordering Ate-Oh-Ate Hawaiian Favorites!
  • Hot tamales! Be a holiday hero by ordering the office Tamale Boy or Mi Mero Mole.


Happy Holidays from Buddy!

There are plenty more great foods out there to warm you up this winter. Feel free to reach out for suggestions if you are stumped on what to serve for your holiday celebrations. We are happy to help you select the perfect meals to suit your specific situation. All you have to do is fill out a catering request form and the PPP team will make sure your team is elated with the holiday spread. Just let us know!

We hope these suggestions are helpful to maximize feel-goodness for your holiday feasting, and we at PPP wish you all very happy holidays! Be safe, have fun, and share lots of good soul-warming comfort food!

New Riders

Welcoming Taylor, Chris, Eden, and James to the PPP Team!

You may or may not have seen their faces by now. We are proud to introduce Taylor, Chris, Eden, and James to Portland Pedal Power. They are a great addition to the team, with their smiling faces, strong legs, able bodies and minds, and the drive to contribute to the community by sustainably delivering the finest foods Portland has to offer. We are happy to have them representing PPP out in the streets and in your offices. We’ve asked them a few questions to help you get a little more familiar with them.



Where are you from, and how long have you been in Portland?

Santa Barbara CA. Been living here for 10 years

What do you do outside of PPP?

Cook, garden, bike, camp

Best Thing about working for Portland Pedal Power?

Being outdoors, riding bikes, being in touch with the city

Favorite restaurants in town?

Egyptian Brothers falafel food cart, Saint Burrito food cart, Captured Beer Bus

Favorite place to bike in town?

East side. Less people, more neighborhoods, better stuff. It’s more mellow and relaxed

Favorite bar?


What are you looking forward to this rainy season?

Getting out of Oregon and going to the Southwest for a while.


Where are you from, and how long have you been in Portland?

Born in New York City, but traveled around a lot because I was an army brat. I’ve been in Portland now for 5 years. Before Portland it was Austin, TX

What do you do outside of PPP?

In school full time for conservation biology. I like to read, ride my bike and hike.

Best thing about working for Portland Pedal Power?

Good crew, being on the road pedaling, good exercise.

Favorite restaurants in town?

Shigezo is my top pick, Biwa, Screen Door, Boke Bowl (great steamed buns), and a slew of pizza places.

Favorite bar?

Cascade Barrel House.

Favorite place to bike in town?

Council Crest, Marine Drive, Springwater, Skyline.

What are looking forward to this fall/winter?

Successfully completing another term of school, going to Mexico City and Seattle



Where are you from, and how long have you been in Portland?

I grew up in Corvallis, and have lived in Portland since 2005, with the exception of living in San Francisco for 5 years.

What do you do outside of PPP?

Skateboarding, painting and drawing, reading, bike riding

Best thing about working for Portland Pedal Power?

Being outside and active on a bike

Favorite restaurants in town?

Harlow, Saburro, Sivalai Thai

Favorite place to bike in town?

Mt. Tabor

Favorite bar?

Lovecraft, because it’s the weirdest.

What are you looking forward to this fall/winter?

Wearing nice sweaters, sipping hot tea, arts and crafts!


Where are you from, and how long have you been in Portland?

West Linn. I’ve lived here my whole life in the same house

What do you do outside of PPP?

Skateboard, go to the gym, play kendama (a Japanese wooden skill toy), snowboard

Best thing about working for Portland Pedal Power?

Getting the physical exercise, being outside, helping people out by bringing them food

Favorite restaurants in town?

Killer Burger, Burgerville, Aprisa

Favorite place to bike in town?

Couch St. because it’s easy to navigate from

What are you looking forward to this rainy season?

Going back to school to take more anatomy, massage, and kiniesiology classes


We’re pleased to have these like-minded young men on the crew, and are looking forward to what the future has in store for us all. So if you see us out there, feel free to say hi!

Fall is Here!


Alas, the rain has come! It was a long and hot summer (one of the hottest on record), full of sunshine and good times, but with that came a slew of fires, leaving Portland smelling like a campfire, and looking like an ashtray, making everyone feel as if they were living in some sort of apocalyptic dream. I don’t think Portland has ever missed the rain this much!

While we enjoyed being out there in the sunshine, it’s safe to say we are ready for the rain that fall and winter have in store for us.  We just love to be out there on the bikes, sustainably delivering the best that Portland has to offer, year round, no matter the weather. We’re gearing up with rain jackets, lights, reflectors, fenders, and even frickin’ shovels if we need ’em! Just kidding, we don’t ride with shovels, but you know, we would if we had to. Rain or shine, bring it on! We ain’t scared. We look forward to the challenge!

With the change in weather comes a change in the foods you might expect to see. We’ve got access to all kinds of delicious local seasonal foods. Wanna feel warm and cozy? How about some delicious hot soup from Súpa, a baked potato bar from Sterling Catering, or a hot and fresh breakfast bar from Brunch Box? You can expect to soon be seeing some amazing pumpkin curry dishes from Thai Peacock and Sunee Thai & Lao.


Or perhaps you’ve been looking forward to some sweet pumpkin goodies? Gluten Free Gem has some delicious pumpkin bars, you can get a pumpkin loaf from Pearl Bakery, or there’s always the good ol’ fashion Helen Bernhard, already baking pumpkin pie, as well as pumpkin and apple cider donuts. And last but not least, Pacific Pie has some Apple Sour Cream Streusel pies, along with Whiskey Apple if you place a special order.


Green ZebraZupan’sWhole FoodsUrban Pantry, and World Foods have plenty of seasonal sweet and savory platters to offer as well. So don’t be sad that summer is over. Put your favorite sweater on and let us bring you some comfort food to help get you ready!


Upping Portland’s Gluten Free Game: Gluten Free Gem Opens New Retail Bakery

This is a guest post from Gluten Free Gem: 

Gluten Free Gem, Portland’s first dedicated gluten free bakery, is excited to announce the opening of their new retail shop at 140 NE Broadway St. After wholesaling their gluten free pastries for ten years, Gem will now sell their pastries directly to customers.

“With this retail shop we’re excited to offer a new variety of pastries that we have not been able to wholesale due to shelf-life or our production capabilities,” says Anne Miller, Gem’s owner. “My daughter in particular loves our pretzels and has been asking for one everyday since we opened.”

Gluten Free Gem’s gluten free treats can be found at more than 75 accounts around the greater Portland area. Recently they moved their entire operation to NE Broadway St; this move allowed them to both expand their production kitchen and open a retail space. Look for their delicious pound cakes, cookies, decorated layer cakes, donuts, soft pretzels, and cinnamon rolls to be featured in their pastry case, along with seasonal specials and some new treats. The retail space will give them more opportunity to develop new recipes and products, as their philosophy has always been to make products that change the perception of what gluten-free and allergen-friendly baking can be.

Gluten Free Gem is an independent, family run bakery in Portland, Oregon that provides tasty treats for everyone. Owners Anne and Mike Miller started baking gluten free at CCP Gluten Free Baking in 2006 when their daughter was diagnosed with Celiac Disease. By April of 2011, the bakery’s wholesale operation had outgrown its SW Corbett location and they moved into a larger production kitchen in Portland’s Rose Quarter (on N. Hancock St). With this move the bakery’s name was changed to Gluten Free Gem, to celebrate the original Gems: Anne and Mike’s daughters Greta and Emma Miller.

Shop Hours:

Wednesday – Friday: 7am – 3pm Saturday & Sunday: 8am – 4pm

Shop location:

140 NE Broadway St.

Portland, OR 97232

Welcome Scott and Shelly to the PPP team!

PPP is excited to welcome Scott and Shelly to the team. Here’s a little bit about the both of them.

Hello, everyone my name is Scott and I am the new Marketing Specialist here at Portland Pedal Power. I come to PPP with experience working with nonprofits, project management for advertising agencies, and brand strategy for startups. I look forward to growing the PPP brand to align with like minded organizations and businesses in Portland.

What did you have for breakfast? I love cereal. So cinnamon and honey oats along with almond milk for the ride.  

Most useful bike commuting item? Dynamo lighting set-up hands down to keep the lights bright and always shining without the use of having to charge batteries.  

Favorite food spot in East Industrial Portland? Nongs Khao Man Gai, the Ankeny St location!

What’s your favorite park in Portland? Peninsula Park in North Portland. The symmetrical grid layout of the rose garden is pretty unique. In the summer it cannot be beat!

What other interests do you have? Fly fishing, racing cyclocross, bike touring, and sleeping under the stars.

What made you want to work at PPP? The PPP model of a homegrown sustainable business is the right direction to position the future of our towns and cities. I want to educate other businesses that a innovative full circle sustainable model can save them money and help empower the community around them.


Hello, my name is Shelly Proschold and I am the new Catering Manager / Dispatch here at Portland Pedal Power. My family and I moved to Portland in 2015 from Sonoma County, California. My previous role I was the Artistic Director for H-Town Youth Theatre. Here in Portland I have continued to express my creativity through Event Planning and Catering. I am so excited to be working with PPP to continue to provide excellent service and customer relations.

What did you have for breakfast? Oatmeal with blueberries.

Most useful bike commuting item? PPP rain jacket.

Favorite food spot in East Industrial Portland? Pacific Pie, and tea from Starbucks. 

What’s your favorite park in Portland? Forest Park.

What other interests do you have? Hiking, acting, and teaching.

What made you want to work at PPP? I wanted to move to Portland and find a job that is unique to Portland. PPP checks all those boxes.

The PPP team is thrilled to welcome Shelly and Scott to the bicycle powered catering crew!


Building Beautiful Vintage Bikes

Rider Daniel shares his passion for building vintage bikes

_mg_0006_1Little known fact about the people behind Portland Pedal Power: we have a deep passion for bikes! Daniel Erle, one of our longtime Brand Ambassador Riders, recently shared with us some fascinating details about his devotion to building and procuring vintage bikes. These bikes are pieces of bicycle history!

It is always interesting to hear about the latest bike project he has been working on, and witness the final result. Below, Daniel Goes into serious detail about his process and passion.


Seven years ago I was browsing bikes on eBay and I stumbled across a very expensive, fully restored 1940s Bianchi with a Campagnolo Cambio Corsa derailleur. I had never seen one like it and was fascinated. A few years later I came across a late 1940s Fabrica Imola frame with Cambio Corsa derailleur and matching hub set on eBay. It was my size and for sale in my home town, 3,000 miles away, so I took that as a sign and purchased it. After that, I spent almost two years collecting parts, mostly from Italy, to complete the bike. I sourced as many period correct Italian parts as I could find and had the hubs laced to modern, vintage style rims.


Late 1940s Fabrica Imola with Cambio Corsa derailleur

When the bike was finally built up I rode it through the summer and it’s a blast; the ride has a very vintage feel to it but it’s fast and surprisingly light at just over 24lbs. The Cambio Corsa derailleur takes a bit of courage to get used to but is a lot of fun to use. The dropouts on the rear of the frame are longer than normal and have teeth cut into their tops. These mesh with teeth in the rear axle which keeps the wheel straight when it’s in the frame. To shift you stop pedaling and reach back to open the extended quick release on the rear wheel. You then pedal backwards and use the second lever to move the chain on to your desired gear. You can then close the quick release and continue pedaling forward. An interesting part of the Cambio Corsa system is that since you are shifting with the rear wheel unhooked, the wheel travels forward and backward in the frame as you shift. That bike now hangs on my wall waiting for nicer weather and a replacement rear axel.


1959 Phillips

My 1959 Phillips was given to me by a friend; it had sat untouched in his yard for several years so I stripped it to the frame and gave it a full overhaul. I put fresh grease and grade 25 bearings in the headset, bottom bracket, and wheel hubs. I also cleaned and polished all the chrome. The bike was originally a deep burgundy but has mostly faded to flat brown. An uncommon feature of this bike is that the brakes use rods, rather than cables, to pull the brakes against the inside of the rims, rather than squeezing them from the sides. It has a Sturmey Archer 3-speed hub dated December 1958. Almost every other part on the bike, aside from the Dunlop rims, is stamped ‘Phillips Made in England’. In 1960 Phillips brand was sold to Raleigh.


1983 Ross Mt. Whitney

I’ve only recently become interested in vintage mountain bikes. I found my 1983 Ross Mt. Whitney locally on craigslist. When I purchased it, it was set up as a touring bike with drop bars and vintage French fenders. It had the original wheels, cranks, pedals, and front derailleur. I stripped it to the frame and began collecting all the original parts.

The bike is a blast to ride, and it has been my savior this uncommonly snowy winter. At some point Ross began making primarily cheap department store bikes but they were pioneers in the early mountain bike market. In 1983 they had the first professional factory sponsored mountain bike team, the Ross Indians.

My current project (pictured below) is the gold frame 1950s Dutrion Super Luxe. I purchased this frame from France on eBay for $50 and had it shipped to the US for significantly more. The frame is made from rather heavy low end steel but it is in excellent condition and has mounts for fenders, front and rear racks, cantilever brakes, frame pump, and generator lights. It even still has the small loops under the down tube for routing wiring, which had a propensity to break off. I am building this bike with high end period correct French parts, with the intention of taking it touring and bike camping. I have a long way to go with this build but I have already collected a few interesting parts, such as a chainstay mounted Simplex Grand Prix Dural rear derailleur and the wheels, which are 1950s normandy hubs laced to 1950s Mavic 650b rims. This bike will also wear the vintage French aluminum fenders and Mafac cantilever brakes that were on my Ross when I purchased it.

Works in progress: 1950s Dutrion Super Luxe (gold frame) and 1947 Paris Professional.

The other frame pictured above is a 1947 Paris Professional which, despite the name, was made in England by Harry Rensch. The frame is bronze brazed (or bronze welded as Harry Rensch called it) Reynolds 531 butted tubing with Cyclo dropouts. I had the frame sandblasted and clear powder coated to show off the brazing. This also shows the pitting in the surface of the steel that arose from years of rust and neglect, but perhaps scars add character. I have been slowly collecting parts for this bike for almost two years, doing my best to not cut corners and keep everything close to period correct. Some of the interesting parts I’ve accumulated for this build include 1940s Chater Lea pedals and cranks and 1950s GB brakes. The wheels will be Constrictor Conloy rims laced to Bayliss Wiley hubs with 15-17 gauge double butted spokes. The rear hub was purchased as new old stock from England in its original box. It is a 1940s Bayliss Wiley ‘freewheel hub unit’ which is interesting in that it does not accept a freewheel, but rather it is a freehub that accepts three fixed gear cogs of various sizes to make a geared three speed. I consider it very much ahead of its time.

We hope you all enjoyed the massive amount of detail and love that Daniel has put into his bikes! For more questions about his work, email Dan directly at [email protected]