November 2015

A Foodie’s Tour of Italy

Posted on November 24, 2015 - 2:18 am by keith_ritter

I grew up around the table. Weekly dinners at my grandmother’s were part of the family routine and while us kids were allowed to run off and play after the meal, the adults would linger for hours, retelling family stories, discussing world events, and enjoying one more glass of wine.

Words by Katherine Usher, Sales and Guest Services Manager

Dine at Tenuta San Pietro hotel in Italy on Trek Travel's Cinque Terre bike tour

Now as an adult, I treasure each moment spent at the table. Although the company changes–friends and family, old and new–there is always something special about lingering around the table.

Our new Cinque Terre vacation is a foodie’s dream, offering many unique culinary experiences and opportunities to gather around a table with new friends. This past September I had the privilege of being a guest on this trip, and while the riding and hiking are spectacular, my lasting memory is one of robust flavors that linger on your palate long after the table is cleared.

The trip starts in Tuscany, nestled in the hills above the sought-after town of Lucca. The grades of these “rollers” are no joke but the traditional Toscana cuisine that awaits is worth the ride. The first hotel of the trip, Tenuta San Pietro, boasts its own vineyard, olive grove, and vegetable garden and Chef Guido Lotti is not shy to craft a Mediterranean menu directly from the land.

As the trip moves toward Cinque Terre and the region of Liguria, you start to notice the cuisine change as drastically as the landscape. The menus of handmade pastas, garden fresh tomatoes and aromatic herbs now feature sardines, squid, anchovies, and whatever the sea is generous to provide that morning. Perhaps the taste I savored most, however, is the Italian Riviera’s renowned artisanal pesto.

The shared experiences of riding through the unspoiled countryside and hiking the rugged hills of Cinque Terre’s five historic villages are certainly highlights, but the time spent gathered around the table is truly something special. The flavors are memorable and even more unforgettable are the stories behind them. From the young up-and-coming chef in San Pietro who is willing to take risks with his menu, to the woman who learned how to roll pasta from her grandmother and would never dare to change her ways, the stories behind the meals bring the experience to life.

EXPERIENCE TREK TRAVEL’S CINQUE TERRE VACATION»

Harvesting with Summit Lake Vineyards

Posted on November 22, 2015 - 10:00 am by keith_ritter

For thirteen years, Summit Lake Vineyard has held a special place in the hearts of Trek Travel guides and guests. Perched atop Howell Mountain (one of the most highly regarded viticulture regions in all of Napa Valley, California), it is one of the highlights of our California Wine Country trip agendas with Trek Travel.

Words by Trek Travel Guide Beth White

But this forty year old, family-owned vineyard that produces 1,500 cases of wine a year was threatened by wildfires in Lake County and Napa Valley, right at the peak of the Fall 2015 harvest. Three generations of the Brakesman family (along with two horses, goats, chicken, cats, and several dogs), had to be evacuated from their home the night of September 11th, as there was only one small mountain ridge separating the fires in the valley from racing up the side of Howell Mountain. And the four-year drought conditions in California created a tinderbox and made these wildfires challenging to fight due to rough terrain.

Several days later, the family (and all the animals) were able to return to Summit Lake Vineyards. While the fire was contained, the was still a preeminent threat to the harvest. Smoke can be absorbed by the grapes, thus affecting the flavor and results of future wines. Most winemakers determine when to pick their various types of grapes based on a number of factors, from the sugar content, size and skin color, to the general health of the vines and future weather conditions. It is a science, with a lot of experience and creativity thrown in, and ultimately decided based on the intentions of the wine maker’s future vintage.

Given the recent scare, Summit Lake decided they could not wait any longer and they needed to start harvesting various blocks of grapes over the next few weeks. Many vineyards in Napa Valley rely heavily on contracted labor for seasonal pickers, whom are often in high demand. The work is grueling, requiring skill and speed, as grapes perish quickly after picking when left in large plastic bins under the hot sun.

As one of several guides leading trips in the California Wine Country, I have learned a lot about the wine making process and have had the pleasure of enjoying many picnic lunches, wine tastings, and tours of the Summit Lake Vineyards. Understanding the time constraints and labor shortages (due to the early harvest and wild fires), my co-guide and I volunteered to help out in any way possible. Although the family had everything in control, they agreed to put us to work for a day, helping to sort grapes (quality control) before they went into the de-stemmer and bladder press. We had a great time and it was exciting to see everyone work together like a peloton!

“With the drought this year, we harvested about three weeks ahead of schedule, along with most of the valley. On the years where this happens, our small family is spread rather thin between all of our respective jobs. My Dad, Bob Brakesman, my brother and myself are the only full time employees here at the winery. My husband works full time as a vineyard manager on the valley floor and my youngest brother, Danny, is working at another winery. During harvest, when we bring in more than a couple tons of fruit, it is important to process the fruit while it is still cool in the morning,” said Heather Griffin from Summit Lake Vineyards.

She continued, “We had a day when we knew we would be short handed, as it takes at least five people to run a harvest and process fruit at the same time. In general, I run the crew in the field and drive the tractor to take empty bins out and bring in the full ones. My dad and brother run the crush equipment, and we need the extra hands to sort fruit as it goes into the top of the stemmer-crusher machine. Jake and Beth heard we were short on people and volunteered to help us! I think they now have a hands on appreciation for the work that goes into wine, as they spent hours on our catwalk sorting through our fruit all day. We couldn’t have done it with out them!”

Frankly, I think they wanted us to have an opportunity be part of the “crush” process more than they truly needed our help! We’ve grown to love this special family and vineyard that it made us feel good to give a little back to them, considering all the special hosting they have done for Trek Travel over the past years. The harvest was a success and all the grapes were picked and processed, awaiting the long fermentation cycle. We look forward to next year’s challenging cycling ride through Pope Valley and up Ink Grade Road to Summit Lake Vineyards. And now we can’t wait to taste the 2015 Zinfandel in two years!

VISIT SUMMIT LAKE VINEYARDS ON TREK TRAVEL’S CALIFORNIA WINE COUNTRY VACATION»

Andalucia Part 4: Relax, Resurface & Raise a Glass

Posted on November 20, 2015 - 7:15 pm by keith_ritter

I had expected to end my days with endless local red wine, but quickly discovered that the real drink of choice for locals was the gintonic.

Words by Trek Travel Guest Erin F.
For more stories of Erin’s voyages home and away, visit her blog: VogueTrotter

On our first night, I asked the bartender at our hotel, the Reina Victoria in Ronda, to help me choose from the 60 different types of gin they had on offer. She quickly returned and served me up a softball sized coupe with a generous portion of Gin Mare. Produced in the small fishing town of Vilanova, just outside Barcelona, this tasty spirit boasts typical mediterranean flavors like Seville orange peel, Arbequina olives, basil and thyme. (And luckily for us, they’ve just started importing it in the US.)

Drink in hand, proud of having completed our first day of riding, we sat on the hotel’s deep gray outdoor sofa, nestled under a heat lamp, and watched the rain fall on the mountainside through a sea of palm trees and ethereal fog. Most people go to Spain for the sun, but in yet another unexpected twist, it was the rain that gave us our perfect vacation moment.

On the Grid in Madrid

One of the best reasons to go off the grid is the feeling you get when you resurface back on it. After a week of batting my mascara-less eyes and looking at the rolling hills rather than a scrolling iPhone screen, it felt exhilarating to arrive at the luxurious boutique hotel, Only You, in the big city of Madrid. Fancy cocktails! Facials! Fluffy white beds! Not that we didn’t stay at some lovely Andalucian hotels, but we’re city people at heart and being in the capital felt just a bit more like home.

Completely worn out after our week of cycling in the mountains, we let ourselves truly indulge, simply by doing very little. We opted to eat lunch, dinner and breakfast the next day all in our hotel–a renovated neoclassical townhouse from the early 1900’s, clad in a modern day Delft-Blue motif–and stepped out to see the Prado museum and Botanical Gardens in between meals. We also spent several rounds of gintonics at the hotel bar and learned some more about Spain’s gin craze from Only You’s head bartender, Marc Puig.

Tell me about the gin trend in Spain.

People have been drinking gin and tonics in Spain since the 70’s; however, they made a huge come back about 10 years ago aiming to become a more “premium” drink. Nowadays they are one the most popular drinks in almost every cocktail bar around the country. What I love about the gintonic is that there are so many subtle variations that everyone can find their perfect drink. It also can be consumed from the late afternoon until the moonlight; it’s refreshing and light making it easier to deal with even the hottest Spanish day.
What’s the best way to make a gin and tonic?

Take a big cold glass, filled with ice to the top, 5 cl of premium gin and a nice Indian tonic water. Absolutely superb! Add a twist of lemon for a fresh touch of citrus.
How many different types of gin do you have at the bar? What’s most popular?

At Only You, we have 44 different types of gin. I think the best we have is Tanqueray because it has just the right balance of botanicals; we serve it with a twist of lemon or orange to bring out the flavor.

In terms of the most popular – I’ve noticed a big difference between our Spanish and international customers. While the Spanish tend to order Beefeater, guests from other countries really have a thing for Bombay Sapphire and Hendricks (I mean, who doesn’t like a bit of cucumber with their gin?).

And for those who enjoy gin but not the bitterness of tonic, I always recommend a gin fizz or Tom Collins.
Why should someone stop by your bar?

Here at the Only You bar, we take our cocktails very seriously and have created the perfect drink-pairing for every gin. We carefully study the ingredients of our gins to achieve the best possible harmony for our guests.

About Erin:
Since returning to NYC after living abroad for seven years, I’m aspiring to keep the same “new eyes” that I have when I visit a place for the first time. Whether in old or new Amsterdam, walking along the canals of Venice, Italy, or Canal street in Chinatown, I want to approach it all as an first-class adventure.

EXPERIENCE ANDALUCIA, SPAIN»

Andalucia Part 3: Artisanal Tastes of Spain

Posted on November 19, 2015 - 4:06 pm by keith_ritter

On my flight to Spain, I watched a documentary called Crafted, which follows the lives of three artisans–a chef, a knife welder and potter–as they reject mass production and carefully hone their craft. It was directed by Morgan Spurlock of SuperSize Me and sponsored by none other than…Haagen Daz? Yes, the ice cream brand owned by the mega food conglomerate General Mills.

Words by Trek Travel Guest Erin F.
For more stories of Erin’s voyages home and away, visit her blog: VogueTrotter

This is just one example of how established brands spend big bucks trying to reposition themselves as artisanal, dusting off their “heritage” and recycling it for something more valuable. At the same time, smaller startups often build their whole identities around their hand-crafted products, which in reality doesn’t always mean better quality. Yet at the El Vinculo olive oil mill in Andalucia, Juan Urruti and his family have genuinely been living the artisan lifestyle since the mill was founded back in 1755.

Perched above the stunning Zahara reservoir, next to Grazalema National Park, El Vinculo is not only one of the oldest mills in the region but also one of the last to use traditional cold press methods of production. This means they hand pick the olives, mill them immediately after harvest to lock in the flavor, press them in stacked mats to slowly squeeze out the oil and water, and finally bottle the separated oil, again by hand.

For all the love they put into their product, Spain doesn’t seem to get the same recognition for its olive oil production as, say, Italy. But it turns out they are the largest producer of any country, supplying 40% of the world’s olive oil. In fact, one of the first things you notice in Andalucia are the rows of olive trees that systematically line the landscape for miles upon miles (which makes sense considering they have 220 million of them growing across the country).

Juan’s son, Juan Jr, gave us the tour of his family’s mill and then let us sample the olive oil, along with a glass of their sherry. We snacked as he played flamenco guitar in a rustic dining room filled with antique photos of famous bullfighters and Hemingway–exactly who you’d expect in a Spanish cafe, except that these were people his family had actually encountered in their hometown. The whole experience was an authentic Spanish moment, and something no amount of marketing budget could ever mass produce.

About Erin:
Since returning to NYC after living abroad for seven years, I’m aspiring to keep the same “new eyes” that I have when I visit a place for the first time. Whether in old or new Amsterdam, walking along the canals of Venice, Italy, or Canal street in Chinatown, I want to approach it all as an first-class adventure.

EXPERIENCE ANDALUCIA, SPAIN»

Andalucia Part 2: Climb Every Mountain

Posted on November 17, 2015 - 5:57 pm by keith_ritter

If you think your Spanish jamon couldn’t taste any better, try eating it after cycling up the side of a mountain for several kilometers straight. I realize that for some this proposition may sound like anything but a vacation, but traveling across Andalucia by bike is actually an incredible way to cover a lot of ground–stopping in small villages you might not otherwise have time for–without having to rent a car or being stuck on a tour bus. It also allows you to interact with your environment.

Words by Trek Travel Guest Erin F.
For more stories of Erin’s voyages home and away, visit her blog: VogueTrotter

After much internet research–looking at high-end cycling tours that lacked top-notch bikes despite big price tags, as well as more affordable options that seemed isolating and labor intensive–we finally settled on Trek Travel.

The best part about Trek Travel is that despite their fancy race bikes and super fit cycling guides, your trip is, above all else, a vacation. No pace lines, no obligatory climbs. Don’t want to get back on the bike after too many glasses of CruzCampo beer at lunch? Just hop in Trek Travel’s magical white van and head back to the hotel to relax in the indoor pools. Or need a sugar fix to keep you energized before your final descent into town? The van’s got a full range of treats whenever you need it. In short, Trek Travel makes breaking a sweat mountainside, rather than beachside, a whole lot of fun.

Still, Jason and I were admittedly a little nervous as we waited to meet our fellow cyclists at the Seville train station on day one. Normally the notion of a traveling with anything resembling a formal “tour group” sends a chill down both of our spines (our shared distaste may be one of the reasons we fell in love). Luckily, Trek Travel treats socializing just like it treats cycling–do it at your own pace. Our group was a mix of people at different phases of their lives–CEOs, small business owners, scientists, retirees–many of whom we’d be unlikely to ever interact with back in New York, due to lifestyle or location. But much like the landscape and architecture of Andalucia–the surprising fusion of personalities and backgrounds seemed to work just fine. And together as a patchwork pack, we climbed to some of the most stunning vistas on the planet.

Unexpected Turns: Cycling Across Andalucia

Posted on November 10, 2015 - 7:38 pm by keith_ritter

The bell tower of the Seville Cathedral in Spain fuses both Arabic and Christian styles into a single structure reaching for the heavens; and typically mediterranean palm trees grow next to wintry pines on the same Malaga mountain. While the Andalucia region is quintessentially Spanish–with its flamenco dancers, sherry drinking and white villages perched upon cliffs–it also blends cultural and natural elements in unexpected ways, keeping visitors to this southernmost province endlessly intrigued.

Words by Trek Travel Guest Erin F.
For more stories of Erin’s voyages home and away, visit her blog: VogueTrotter

I’ll admit, however, that on my own recent trip to Andalucia, I arrived with few expectations. Although I had seen much of the countryside in France and Italy and Portugal, my knowledge of Spain was limited to chocolate dipped churros and pitchers of sangria from a girls weekend in Barcelona five years ago. Which is the equivalent of eating a “dollar slice” in NYC and claiming to know the south and its legendary soul food.

Ready to start our Andalusian adventure, my boyfriend, Jason, and I arrived in Seville on a rainy Saturday, confirming what all five of my weather apps were trying to tell me for days. Yet, looking at the city’s colorful buildings that still managed to pop amidst the gray skies, as bitter Seville oranges floated down the newly formed streams of the cobblestone streets, I knew something that no weather app could ever predict–we were in for a special week.

TO BE CONTINUED…

Favorite Fall Recipes

Posted on November 10, 2015 - 5:31 pm by keith_ritter

At Trek Travel, we do a little bit of exploring by bike and a whole of exploring by fork. Recently, however, we were reminded that you don’t have to travel far to eat well. With the right recipe and locally sourced ingredients, you can deliver an abundance of fresh flavors right to your table. We turned to Trek’s in house chef Dan Smith to share a few fall recipes, and below is an appetizer of some of our favorites. Wouldn’t it be great if all sports nutrition was this exciting?

BUTTERNUT SQUASH JAM
Ingredients:
1 large butternut squash
1 small yellow onion
1 teaspoon chopped garlic
1 cup whole milk
1.5 teaspoons salt
1.5 teaspoons ground cinnamon
3 oz. butter
1⁄4 teaspoon white pepper
1⁄2 cup light brown sugar
2 teaspoons molasses
Instructions:
Peel and remove the seeds from squash. Cut the squash into medium size cubes. Chop the onion in to small pieces.
In a heavy-bottomed sauce pan melt butter, add onion and garlic and cook over medium heat until soft and translucent.
Add sugar, molasses, pepper, salt and cinnamon. Reduce heat to low and stir to mix all ingredients. Allow to cook for one minute.
Add milk and stir, then add squash and cover. Allow to cook over low heat just below a simmer for 90 minutes.
Remove from heat and blend or mash everything together. Spread on toast or cornbread, or enjoy as a puree with chicken or fish.

PUMPKINS MIFFUNS
Ingredients:
1.5 cups all-purpose flour
1 cup white whole wheat flour
2 teaspoons baking powder
1 teaspoon baking soda
1.5 teaspoons salt
1.5 teaspoons ground cinnamon
3/4 teaspoon ground ginger
2 cups pumpkin puree
1 cup vegetable oil
1/2 cup plain yogurt, room temperature
4 large eggs, room temperature
1.75 cups light brown sugar
Instructions:
Preheat the oven to 350°F. Spray 2 muffin tins with pan spray and line them with paper liners.
Combine the flour, white wheat flour, baking powder, baking soda, salt, cinnamon, ginger in large mixing bowl.
Put the pumpkin, oil, yogurt, eggs, and brown sugar in a medium bowl and whisk to blend.
Pour the liquid mixture into the flour mixture and stir with a rubber spatula until you have a smooth batter.
Fill the muffin cups 3/4 of the way to the top. Bake for 20-25 minutes until the muffins are firm to the touch.
Cool for 10 minutes and then turn the muffins out of the pans and cool completely on racks

CORN BREAD
Ingredients:
4 ounces unsalted butter
1/2 cup grams sugar
1/2 teaspoon fine sea salt
2 large eggs (cold)
1 cup buttermilk (cold)
1 cup all purpose flour
1 cup corn flour
1/2 teaspoon grams baking soda
Instructions:
Preheat oven to 375°F. Grease an 8-inch square baking pan.
Microwave the butter until it is melted. Use a silicone spatula to stir in the sugar and salt.
Add the eggs, one at a time, stirring until it is fully absorbed. Stir in the buttermilk.
Once the buttermilk is mostly mixed in, add the flour, corn flour, and baking soda.
Stir the mixture together until it looks creamy and smooth. Pour the batter into the prepared pan.
Use the back of a spoon to smooth it into the corners and spread it in an even layer.
Bake for 30-40 minutes, until the top is a light golden brown and the bread is cooked through.
Remove from oven and let the bread rest for at least 10 minutes before serving.

Get an Inside Look at Trek’s US Factory

Posted on November 6, 2015 - 3:40 pm by keith_ritter

Trek is one of the few companies producing carbon frames in the United States. Here’s what goes on in its Wisconsin headquarters.

Bicycling Magazine
By Molly Hurford | October 22, 2015

Trek’s History:

Trek has been around since our country’s bicentennial in 1976. It was founded in the small manufacturing town of Waterloo, Wisconsin, about 20 minutes outside of Madison. The factory remains in Waterloo, though much has changed since its inception. Eric Bjorling, Trek’s brand communications guru, gave us a tour that began with the mini-museum in the foyer of the building. And you might notice the heritage logo popping up more and more as the brand has “rediscovered our passion for the history of the company,” Bjorling said.

Learn more about Trek’s Wisconsin headquarters in Bicycling Magazine»

Cross Country USA Epilogue

Posted on November 3, 2015 - 12:13 am by keith_ritter

Our 3700-mile seven-week Portland to Portland cycling odyssey ended about two weeks ago…and I’ve been thinking about it ever since as I return to “normal life”. My friends ask, “What was the hardest day, the best day, the worst weather, etc.?” For a trip of this magnitude there were many bests and worsts.

Words by David Kindler, Trek Travel Guest

Among the toughest standout for me was the challenge of climbing Big Horn Pass, hour after hour, at steep grade and high elevation with wind and cold temperatures. The nothing-left-in-the-tank day after Big Horn. The hail pummeling at the top of Lolo Pass. The strength-sapping winds across South Dakota and Iowa, with that morning of I-can’t-see-but-six-inches-in-front-of-my-face stinging rain. The three days of cold rain in New York. And, how could I forget to mention baking in the sun for hours on end as we rode the flat-tire-producing interstate shoulders out West! Or those early smoky rides in Idaho? Or the days when I blew it with poor layering decisions on the day’s clothing! The list goes on, but these are rides that build character!

Then there’s the subject of how your mind and body hold up to the day-after-day grind. Some days great and some days not-so-great. Now that all the miles are done it’s easy to forget the hamstring twinges, the sore left calf that-I-hope-won’t-get-worse, the overcompensation with the right leg shifting the pain to that knee, the inevitable sore-butt days, the burning quads, and so on. Fortunately, some of us had Tara–the miracle worker masseuse (we nicknamed Tiramisu) who tended to our knotted-up muscles, patching us up well enough to keep going! Of course there were mental challenges too. Probably everyone on the trip at some point asked themselves, “What have I gotten myself into?” I certainly did. Possibly somewhere on a highway shoulder scorched by the sun, pushing just a little harder than I should have early in the trip. For the first couple of weeks I lived with the worry that a twinge or muscle pain would escalate and threaten the trip. I was extremely lucky to work through the aches and pains without facing the decision about whether to rest or ride. My roommate Jay’s mantra–just keep pedaling–applied in many situations. Many days became test of wills. Facing and overcoming these challenges has made the achievement that much sweeter!

There were so many outstanding routes it’s hard to single them out. Among the favorite moments that I recall are riding from Hood River along the Columbia River Gorge, the screaming 54.4 mph downhill from the continental divide at MacDonald Pass into Helena, the views from Big Horn, the surreal landscape of Badlands National Park, the windless day after being battling it for four days, then crossing the Mississippi River into Wisconsin, riding miles of gravel wherever that was, riding the rollers in wooded Pennsylvania and the feeling of getting closer to home, and meeting my Monster friends at the summit of Moosilauke then riding the Kancamangus pass together. Kudos to the guides for their research to get us onto fabulous roads, and bike paths, often skirting traffic in and out of the larger cities.

Our group was exceptionally strong – in both determination and physical stamina. On any given day a different mix of smaller groupettos formed, so in short order everyone had cycled together, and got to know one another. I’d often ride with a different group, depending on desired pace, the alluring call of a good coffee shop, weather, flat-tire occurrence, etc. Every morning without exception the group was anxious to get on the road by sunrise. One of the tougher jobs for the guides was reigning in the early birds! We quickly fell into a daily routine: up at 5-something, repack your bags and drag them to the luggage van at 6:00, eat breakfast, finish dressing and bring your day bag to the van, get your bike ready loading course routes into your Garmin (or three Garmins in my case), grabbing blinkies (Flare R taillights), and setting off on the daily ride. Usually the group stayed together for the first 20 or 30 miles up to the first van stop, where we refueled as needed with Clif bars, peanut M&M’s, bananas, etc. We’d take a short break, and hit the road again.

The line of cyclists stretched out as the morning passed. Usually we’d have another van stop and then on to lunch, around the halfway mark for the day. Lunch was typically an assortment of stuff for sandwiches, salads, fruit, and desserts. Despite burning a lot of calories, overeating was entirely possible. Learning what and how much to eat took some trial-and-error. Frequent re-application of sunscreen became ritual for at least the first half of the trip. After lunch the push was on to complete the day’s ride, especially during the hot-weather days. More van stops, lots of Coke and Gatorade as the day wore on. If we were lucky we found a milkshake “recovery drink” near the end of the day’s ride. Finally we rolled in to the next hotel. On to a hot shower, daily washing of the cycling kit, hanging it to dry, plugging in the rechargeables, resting a bit, or getting a massage, and then to dinner. Meals were most often buffet style, which catered best, since we sometimes acted like an uncivilized flock of vultures. After dinner I usually caught up on email, wrote my daily blog entry, and crawled into bed later than I’d hoped, and slept until it was time to do it all over again. And that was the cycle…for 45 days, performing 1.1 million pedal strokes and 1.6 million heartbeats to span the USA. An adventure of a lifetime!

EXPERIENCE THIS CROSS COUNTRY BUCKET LIST ADVENTURE»

Monthly Archives: November 2015

A Foodie’s Tour of Italy

Harvesting with Summit Lake Vineyards

Andalucia Part 4: Relax, Resurface & Raise a Glass

Andalucia Part 3: Artisanal Tastes of Spain

Andalucia Part 2: Climb Every Mountain

Unexpected Turns: Cycling Across Andalucia

Favorite Fall Recipes

Get an Inside Look at Trek’s US Factory

Cross Country USA Epilogue

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