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April 23, 2010

Taking smoothies for a spin

Wheely Good SmoothiesA vendor by the name of Wheely Good Smoothies will sell fruit drinks made in bicycle-powered blenders when the Baltimore Farmers' Market opens for the season May 2.

Natan Lawson has three bikes, each rigged up so the wheels drive a shaft that drives a blender.

"It's meant to get your attention," he said of the bike bit. "But if the smoothies weren't good, it would just be all show."

Before launching the business --  it debuted at Artscape and Waverly Market last summer, but is new to the downtown market this year -- Lawson did a lot of research.

"I bought all the smoothie recipe books on Amazon," he said. "I went through them all."

But he wound up developing his own flavors, which he test marketed on neighbors and friends.

Among the blends he'll be selling: Strawberry Spice, which combines OJ, strawberries and basil; The Fuzz, which has two whole peaches, organic lemonade, and a little chipotle spice; Blueberries and Cream, made with just that, plus some banana and apple juice.

The price for each 16-ounce smoothie is $5.50 -- $5 for customers who do the pedaling themselves.

New York Times reporter Scott Shane -- full disclosure: a former Sun reporter -- gets the scoop on Wheely Good Smoothies last year at the Waverly Farmers' Market. Photo by Fern Shen, Baltimore Brew.
Posted by Laura Vozzella at 5:28 AM | | Comments (5)
        

Comments

Damn hippies!

They're at Waverly pretty regularly. The lines get pretty long.

Glad to see the range of the smoothies is expanding. Great tasting smoothies with fruit from local market vendors. And best of all, you get a discount for powering the blender yourself and burning off a couple of the calories.

So Cool! Have a great season.

So Cool! Have a great season.

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About this blog
Richard Gorelick was appointed The Baltimore Sun's restaurant critic in September 2010. Before joining the paper staff fulltime, he contributed freelance criticism and features articles about food to area and regional publications. Along the way, he dispatched for short-distance trucking companies, shilled for cultural non-profits, and assisted in cognitive neurology research – never the subject, always the control.

He takes restaurants seriously but not himself, and his favorite restaurant is the one you love, too.
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