Articles by: Matthew Pioro
About: Matthew Pioro is the editor of Canadian Cycling Magazine. Connect: matthewpioro
Why I should quit Strava
December 28th, 2019 by Matthew Pioro | Posted in Feature | No Comments »
And why I won’t
For two decades, Cyclo Nord-Sud has been improving lives with bikes
December 2nd, 2019 by Matthew Pioro | Posted in News | No Comments »
The Montreal-based group has expanded its focus from communities abroad to those here at home
My one problem with gravel riding
November 12th, 2019 by Matthew Pioro | Posted in Feature | No Comments »
What do we give up when we head to the bumpy stuff?
Quoc Gran Tourer shoes reviewed
November 4th, 2019 by Matthew Pioro | Posted in Footwear | No Comments »
Almost too nice for gravel, almost
Watch: Michael van den Ham previews the 2019 Canadian cyclocross championship course
November 1st, 2019 by Matthew Pioro | Posted in Video | No Comments »
Watch defending champion smoothly take on the grass and mud in Nicholls Oval Park in Peterborough, Ont.
Andrew Romashyna’s vegan peanut butter cookies
October 16th, 2019 by Matthew Pioro | Posted in Health+Nutrition, Recipes | No Comments »
A tasty recipe for the ride, the coffee shop or for recovery
Where the riding only feels remote
October 10th, 2019 by Matthew Pioro | Posted in Rides+Events | No Comments »
In Peterborough and the Kawarthas, you can ride quiet roads, and then take in a vibrant town
MEC Provincial Trail review
September 19th, 2019 by Matthew Pioro | Posted in Bikes+Frames | No Comments »
You have to 700 see it to 650(b)elieve it
Michael Matthews on the Quebec Grand Prix races
September 5th, 2019 by Matthew Pioro | Posted in Feature, News | No Comments »
The Australian fast man looks back at his 2018 double and the strategies and tactics within the Canadian Classics
Mary Sue Milliken’s barbecue chicken bowl with avocado corn relish
August 28th, 2019 by Matthew Pioro | Posted in Recipes | No Comments »
Make your favourite roasted, grilled or smoked chicken and baste it with the adobo barbecue sauce for the final 30 minutes of cooking. Serve with grains, greens and avocado corn relish
