Local Racing

MABRA has a style of racing I have not found in too many places-- the circuiterium. It's not long enough to be a circuit race and its not short enough to be a crit, it's the race somewhere in the middle. During the opening months of the race season in the Mid-Atlantic our calendar is dominated by these races. They take a couple different forms but mostly they are about 1 1/2 miles without much in the way of technical challenges. In most cases the races come down to a match up of rider against rider and not riders against the course. Our first local race like this took place recently out in Maryland in a particularly unassuming place. It was great to get the local season started here but the remainder has been less than satisfying. Our early season races appear to be vanishing this year. Some have been postponed, some have been canceled. I am not passing judgment just expressing my frustration in wanting to get some racing in. It is making it difficult to follow through on the plan that I made at the start of the season. At a minimum it requires me to be more flexible as to when I'm going to line up to do battle. I set out on work travel last week to Rochester, NY. At first when you hear that, you are at a loss for anything good to say about the locale. And, I will admit that there really is not a ton to do there but it is not half as bad as I thought it was going to be. I have heard that Rochester's Museum of Play is not bad for the family folk among us and the Eastman Kodak Museum has some great exhibitions throughout the year. However, when I am on travel I do not get the opportunity to check out things unless I get done really early. What I do get to enjoy is the local flavor. I refuse to eat at nationwide chains while on travel. Whenever possible I go out of my way to find something local and something off the beaten path. While driving from the airport to a meeting I ran across a little pizza joint called Perri's Pizza. It's classic New York pizza with counter service. I am not saying it was just like pizza down in NYC, but it is definitely better than any of the soggy-crusted pizza we have in DC. As a Chicagoan I can appreciate good pizza and I am not going to engage in a debate of what is the better style of pizza. Let's just put it this way, NYC pizza is better for lunch. Whereas Chicago pizza is the better style for dinner. These are just facts that should not be disputed.