<?xml version="1.0" encoding="utf-8" standalone="yes"?><rss version="2.0" xmlns:atom="http://www.w3.org/2005/Atom"><channel><title>Allen Lim on Boulder, CO 80304.com</title><link>https://www.80304.com/tags/allen-lim/</link><description>Recent content in Allen Lim on Boulder, CO 80304.com</description><generator>Hugo -- gohugo.io</generator><language>en</language><copyright>80304.com</copyright><lastBuildDate>Sat, 23 May 2026 00:00:00 +0000</lastBuildDate><atom:link href="https://www.80304.com/tags/allen-lim/index.xml" rel="self" type="application/rss+xml"/><item><title>Skratch Labs Table: Where Exercise Nutrition Science Meets a Cafe Counter</title><link>https://www.80304.com/post/skratch-labs-table-north-boulder-founder-story/</link><pubDate>Sat, 23 May 2026 00:00:00 +0000</pubDate><guid>https://www.80304.com/post/skratch-labs-table-north-boulder-founder-story/</guid><description>
&lt;h2 id="a-tour-de-france-kitchen-relocated-to-alpine-avenue"&gt;A Tour de France Kitchen, Relocated to Alpine Avenue&lt;/h2&gt;
&lt;p&gt;Allen Lim earned his PhD in integrative physiology from the University of Colorado Boulder in 2004, and within a few years he was doing something no other American sport scientist had done: cooking real meals for professional cyclists at the Tour de France. As director of sport science for the Garmin and RadioShack teams — after an earlier stint with Phonak — Lim watched elite riders get sick on the race's official fuel. The gels and drinks were too sweet, too artificial, and too hard on the gut over six hours in the saddle. So he started boiling rice in hotel kitchens and folding it into hand-sized cakes the riders could actually digest. That habit — cooking from scratch because the packaged stuff was failing the athletes who depended on it — is the seed of everything that now happens at the counter of Skratch Labs Table.&lt;/p&gt;</description></item></channel></rss>