This summer I'll be retracing the last 3 weeks of the Coast to Coast ride in 2002. I had a fantastic time in 2002 and expect the same this year as well. Below are daily collections of my experiences with photos. Hope you enjoy reading the blog. - Brian Cox

Wednesday, August 1, 2012

Week one, Day 3 Frankenmuth to Memphis, Mi

I'm writing this blog while in one of 2 bars in Memphis Michigan, Boomers. The place is packed with riders, and it's only 5PM. We'll be heading back to the school for dinner. The perhaps we'll be back after dinner as well.

The morning routine is up at 5:30, taking down the tent and loading it in the baggage trailer by 6:15 and heading to downtown Frankenmuth for breakfast at 6:30. Frankenmuth has two large restaurants, both famous for their chicken. We had dinner last night at the Frankenmuth Bavarian Inn and breakfast at the Zenders, both across the street from each other.

A Trifecta Day

It was then off for our 80 mile ride into the cool air. We were very fortunate today because most of the ride we had the wind assisting us and the ride was pretty flat. We hit the first water stop by 9AM that was at the 21 mile mark. Then it was on to getting some coffee in a small town at about 30 mile mark. Followed by lunch only 10 miles later. We lollygagged for almost an hour before heading out again. The end of the ride was only another 40 mile more and if we kept up the pace, we would be there by 2PM, waaaay tooo early to get in, so there was only one answer, Ice Cream!! We stopped in a town about 10 miles from the end at a place called "Mr. R's" and I had a vanilla malt. It tasted sooo good.

With the coffee, ice cream and the beer we hit the cycling trifecta!! Here is to more cycling trifectas!!


  1. What a treat to read this - thanks for sharing it with me, Brian. Please give Jim & Lauri a hug from me. This part is especially fun because I'm from Michigan originally. I'm also looking forward to Sunday's "7 minutes of terror" and hope you find some way to watch the landing. xo Ruth

  2. Very pleased to hear that you are not letting your ice-cream standards slip