We wish to thank 2011’s Edible Pedal 100 food, drink, and rest stop contributors! We couldn’t have done it without you!
- Colin and MaryBeth Smith of Roundabout Catering. The Reno, Nev., chef and caterer, was responsible for our stupendous post-ride barbecue lunch
- Carson City High School Culinary Program, Instructor Penny Reynolds and her students. They were responsible for manning our Carson City rest stop and creating freshly made energy bars
- Washoe County School District’s Academy of Arts, Careers, and Technology’s Hospitality and Culinary Arts Program. Instructor Fred Wright, Student Mason Wheeler, and other students at the Reno-based program were responsible for manning two rest stops (Kingsbury and Spooner summits) and for making fresh energy bars
- Kerry Stack and her students in the Douglas High School culinary arts program for manning our Trimmer Outpost rest stop in Genoa and making fresh lemonade
- Darrin McKillip and Circus Circus Reno. The Reno-based chef provided lemon, raspberry, and pecan bars; hummus; red potatoes; pretzels; iced tea; cookies; Danish; and much more
- Geoff Green of Mary’s Chickens of Pitman Family Farms for providing organic, free-range chicken breast
- Hannah Tangeman and Hulsman Ranch in Susanville, Calif., for providing grass-fed, free-range beef
- Lisa Lekumberry of Ranch One in Genoa for providing grass-fed, free-range beef
- Wendy Baroli, Jill Heaton, and Channelle Baroli of GirlFarm (Grow for Me Sustainable Farm in Reno, Nev.) for heirloom, free-range eggs
- Scott Huber and Kenland Farms for the local lamb
- John Collis of Collis Ranch in Silver Springs, Nev., for the free-range, natural pork
- Winnemucca Farms (Winnemucca, Nev., potato farmer)
- Peri & Sons Farms (Yerington, Nev., onion farmer)
- Kimmie Candy (candy for rest stops from the Reno confection company)
- Michelle Palmer/Absolutely Michelle’s (Washoe Valley, Nev., chef and caterer for her gluten-free cookies)
- Anne Wiles of Anne Wiles Gourmet and Michelle Palmer for helping to man our ride stop at Eastern Sierra Feed
- Donna Wylie and Southern Wine & Spirits. This Nevada company provided the wine
- Ashley and Colby Frey of Churchill Vineyards in Fallon, Nev. (for wine)
- Rick Halbardier of Tahoe Ridge Winery in Minden, Nev. (for wine)
- Tom Young and Don Darue of Great Basin Brewing Co. (for providing beer)
- Patti Pestana and Buckbean Brewing Co. (for providing beer)
- Adam Goodman of Kombucha Botanica of Santa Cruz, Calif. (for kombucha)
- Bill and Korena Mewaldt of Mewaldt Organics in Fallon, Nev., for garlic
- Salisha Odum of Salisha’s Delicious in Fallon, Nev. for herbs
- Elizabeth Reifers of Spanish Spring Greens in Reno, Nev., for greens
- Rick Lattin of Lattin Farms in Fallon for melons for the fruit salad and tomatoes for sandwiches
- Scott Huber and his students at the Reno High School Sustainable Agriculture and Urban Garden for various produce
- Dave DeMars, Derek Allbee, and Jim Breslin at Model Dairy for dairy products and use of the refrigerated truck
- Steve Derbyshire and Sysco for a great deal of ingredients and produce
- Ken Daly of ECO Disposables for recyclable plates, napkins, and utensils
- Anita Papke at Foodsales West for yogurt, rolls, rice, and more
- Mark O’Driscoll of Bakemark in Reno for the cookie ingredients
- Eric Breeze of House of Bread in Reno for sandwich bread
- Kathy and Tim Johnston of Haven on Earth in Reno for gluten-free bread for sandwiches
- Dave Marson of Nature’s Bakery in Carson City for the energy bars
- Bonanza Produce, a Reno-based wholesale produce company, for oranges, bananas, apples, melons, grapes, and other produce for the lunch and ride stops
- Scott Farmer at US Foodservice for produce
- Mark Trujillo with The Hub in Reno and Christian Waskiewicz of Alpen Sierra Coffee in Minden for the coffee
- Red Rock Water (a Reno-based company) for the rest stop water
- Jennifer Bronson of Cups N Cakes (the Reno-based baker provided the cyclist-shaped cookies at the post-ride barbecue)
- Trimmer Outpost (the Genoa, Nev.,-based shop provided a rest stop for our riders)
- Eastern Sierra Feed (the Gardnerville, Nev.,-based shop provided a rest stop for our riders)
- Full Circle Compost for helping to make Edible Pedal 100 a zero-waste event
- Urban Roots Garden Classrooms for helping to make Edible Pedal 100 a zero-waste event
- Karen Nichols of Red Carpet Designs for connecting us with Camelot Rentals for coffee makers
- Larry Decal of Crystal Ice Company in Reno for ice
- Gino Scala of Bay Brokerage in Reno for Mission chips and recyclable trash bags
