Sign up for my mailing list

Cycling across America


In 1998 I decided on a new challenge: to cycle across the United States. It would be a journey of 3,500 miles, solo – just me, my bike and my tent, across America. I started at San Diego, and dipped my back tyre in the Pacific Ocean and kept going East – up and over four mountain ranges, one 8,000 foot pass, through eight states, and across four timezones. I finished at St Augustine and dipped my front tyre in the Atlantic waves in Florida.The simple question of “why?” has a simple answer: “to celebrate being able to see.”

A few years earlier, I very nearly lost my sight. Both retinas had detached and, thanks to an emergency operation, I can still drive to work, run for a bus, and enjoy the colours of nature’s changing seasons. Imagine being blind. Every day events such as crossing the road, choosing apples at a supermarket, finding clothes that match, watching a football game or film at the cinema – or riding a bike – would all be very different and take time to adapt to. Since I was not a cyclist, the challenge of cycling across America would parallel the challenges of adapting to a life without sight, learning to use my other senses and having a different vision on life. I also wanted to raise £ 10,000 for a local charity North East Sensory Services (formerly Grampian Society for the Blind). Their work cannot bring sight back, but can help individuals lead an active and independent lifestyle.

America is a BIG place! It took me three weeks to cycle across Texas, but first I had to get across the Arizona desert. You expect it to be hot in a desert, but the temperature rose to a scourching 16o degrees f. I tucked my head down against the glare and started pedalling. I stopped at the only water stop, a gas station, hinged between sand dunes, and guzzled fluid to fill my body with water. My aim was to store as much water in my stomach and then fill several large bottles. These would add to the weight of my bike, which was already laden with 65 pounds of tent, sleeping bag, portable office, food and cooking equipment.Extra weight means extra effort to cycle, which means extra sweating.Perhaps I could have taken less water, but didn’t want to risk it. My fears were confirmed when I heard of another cyclist who had collapsed from heat exhaustion. He lay on the boiling tarmac for 20 minutes before he was picked up by a passing truck. In that short time, the sun’s rays were so fierce that they had melted the lycra in his shorts. He was treated in hospital for heat sickness and first degree burns.

My coast to coast adventure took 61 days. I got through eight bottles of sunscreen, 305 litres of water, 153 blueberry muffins, two T-shirts, three bottles of green slime (to help prevent punctures), and five inner tubes. I had 11 punctures, burned 218,000 calories and raised £ 12,000 for charity.

Helping Rebecca Stephens conquer Everest


In 1993, a team of British climbers went out to Nepal, in the hope of climbing Everest 40 years after the first ascent by Edmund Hilary and Sherpa Tenzing. One of those climbers was Rebecca Stephens (pictured above, right) who, if she reached the top, would be the first British woman to climb Everest.

I was part of the support team. It was my job to meticulously plan the food that the team would eat before and during the expedition. It took six months of research, planning and procurement. I even found out what Hilary and Tenzing had eaten on their famous trip and included some of their choices in the mix.

As you can see from the picture, Rebecca made it to the top – an incredible achievement. I believe that it was something she ate, but I could be biased! Watching her achieve her goal and follow her passion for adventure, she inspired me to climb my own “Everest” – which was to reach the top of Kilimanjaro. I believe everyone has their own Everest to climb. For some it is the real thing, for others it is another challenge. I help individuals to choose the best foods to fuel their mind, body and soul – to get the most out of life and to reach their full potential.

I tell the story of this unique Himalayan expedition in one of my talks. You can find out how it was planned, which foods were taken, and why. It’s suitable for anyone fascinated by human endurance, adventure and travel. You can read more about it in Rebecca Stephens’s book On top of the world.

Eat for success

Good nutrition is important whatever you want to do: to succeed at work, to complete a sporting challenge, or simply to maintain good health. But do you really know what foods help you achieve your goals and which ones actually hold you back? There is so much nutrition information out there and much of it is contradictory. My aim is to demystify that information, and offer you independent advice that will transform the way you work, rest and play.

Dr Chris Fenn
Read more about me …

Praise for Dr Chris Fenn

“Chris Fenn not only imparts the key information about what we need to know about nutrition but does so in a very engaging and entertaining way. Chris is the very embodiment of good health and is in herself a great ambassador for wellbeing. I can heartily recommend Chris to both individuals and corporates seeking to improve their performance and personal lives.”
Drew Pryde, Chairman SIBL

Read more case studies and testimonials …

Chinese Tea—A Special Drink for You

China is the origin place of the tea which has a long history of five millenniums. There are six fundamental kinds of Chinese tea–White, Green, Yellow, Oolong, Black and Pu’er Tea. Among them one of the most popular teas is the China Green Tea and scented tea. In China different places produce different famous teas and China is well-known for perfuming their teas by way of flowers. Jasmine Tea is without any doubt the most well-known perfumed Green Tea.

The process of drying tea is very important, the duration and degree of heating can influence the quality of the China’s tea. Firstly, green teas should be dried up, and right after that pan fired / baked to detain oxidation. Right after that on the basis of the type of this tea, the tea subsequently is passed through a variety of baking / pan firing process at the same time as rolling / shaping measures prior to it getting graded, refined, and packed.

The process of making China Oolong Tea is quite different, leaves become dried up until they’ve lost a proportion of dampness. By this time, the oxidation procedure has begun. The tea leaves are subsequently manually rubbed / rolled for triggering the preferred intensity of oxidation. Green Oolongs do not need oxidized while Oolongs are usually oxidized. With the time that the tea master’s completed the preferred intensity of oxidation, the leaves occur to become fired /baked. This measure detains oxidation by counterbalancing the tea leaves’ innate enzymes. This Tea subsequently goes by means of more than a couple of firing/baking and rolling / shaping measures just before its getting graded, refined, and packed.

China White Tea should be dried up at low temperatures. The sluggish drying leads to this Tea becoming relatively oxidized. Maturing occurs to be a universal aspect connected with green Pu-erh Tea, particularly with youthful teas which holds vicious tannins leading to insensitive and unprocessed characters. Plenty of green Pu-erh tea should be matured to get a minimal of 5 to 10 years before being sold. The strong point of maturing helps remove the less unneeded flavors that comes across within a youthful tea concurrently brings in additionally sought-after aromas & mellowness. Maturing happens to be a lengthy method and one which is not able to be effortlessly speeded up. The aging of green Pu-erh is able to be intensify and entails widespread modifications to its flavors and aromas and to the tea’s body and texture. The time of selecting China White Tea, Oolong and green tea are frequently from tender sprouts or shoots as well as tender unfolded leaves for the period on the premature spring.