Summit Daily News
This article, by Duffy Hays, ran in the Summit Daily News way back in 2006 when we were just geting started.
“The pantry is a godsend. Godar has stocked it with a litany of healthy (and some not-so-healthy) food at your findertips. Cookies, candy bars, trail mix, soups, canned fruits, meats…all are a site for sore eyes…the huts are all so perfect and the views are spectacular. Evenings on the porch looking down into the valley was surreal.”
National Geographic Adventure Magazine
National Geographic Adventure Magazine sent a crew on our 4 day trip and this is what they had to say…
“The thrills of cross-country mountain biking are teased out over a span of days, not hours … Scenery and solitude, not adrenaline, are the payoff. Long-haul mountain bikers — loaded down with gear — typically avoid tight and bumpy singletrack and instead traverse dirt roads, abandoned railroad beds and canal towpaths … At least that’s what they did before Kevin Godard, owner of CBB, came along.”
Has anyone done the Colorado Backcountry Biker hut to hut trips?
“My buddy went with a group last year and said he had a blast. Since then he keeps saying he wants to go back…”
Outside Magazine Online’s Top 10 Hut to Hut Tours
“Backcountry Biker—which is run by a highly eager fellow named Kevin who calls himself The Hut Guy—will schlep your gear and drop food and beer at the huts. The huts sleep six comfortably and eight cozily, each one has a full bike maintenance setup inside. The trips end at the riverside Gateway Canyons Resort…”
Mountain Bike Diaries
Tabeguache, A Fabulous 4 Day Hut-to-Hut Trip
“January of 2009 was the first time I’d heard about the Tabeguache. A friend had given me a National Geographic Adventure Magazine within which an author described a fabulous 4-day, Colorado Hut to Hut mountain bike trip. I checked out the website they listed at the end of of the article. It took me 10 seconds to decide I wanted to go.”
Adventure Cyclist Magazine
Mountain bike touring the backcountry has never been easier…
“We dug into the food cooler for the first time. It was loaded with ground beef, brats, salad, corn on the cob, potatoes, cookies — all the fixings for a great feast on the grill, which we cooked as the moon rose overhead and a glossy herd of horses walked through camp… When you wake up and there is nothing on your to-do list but ride 25 miles of great trails, descend 3,000 vertical feet, and spend the night in a luxury hotel, life is going well.”