Annie Londonderry and other inspiring bike women #IWD2021

International Women’s Day 2021

Here are some stories about the history of women in biking. We hope you'll be inspired to join us on a Spring tour, to rent bikes for a day, or buy one of your own.

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(Photo: National Museum of American History, Smithsonian Institute)

The bicycle gave women a greater amount of social and physical mobility due to its relative in-expense and ability to travel independently without the oversight of men. For upper and middle class white women especially, it transformed their role in society from the domestic sphere to one of greater public appearance and involvement in the community.


(Photo: Baltimore Afro-American newspaper, 1928. Addison Scurlock, photographer. Smithsonian Institution)

(Photo: Baltimore Afro-American newspaper, 1928. Addison Scurlock, photographer. Smithsonian Institution)

Five friends; Marylou Jackson, Velva Jackson, Ethyl Miller, Leolya Nelson and Constance White, biked from New York to Washington, DC during Easter weekend in 1928. These women traveled over 250 miles in three days, a feat that was unusual for black women and women in general, at the time. They mastered one of the 19th century’s foremost technological advances for pleasure, mobility, sport, and visibility. (source)


Annie Cohen Kopchovsky (1870 – 1947), known as Annie Londonderry, was a Latvian immigrant to the U.S. who in 1894–95 became the first woman to bicycle around the world. Londonderry was a brilliant saleswoman and an exceptional storyteller, raising all of the money and attracting the media attention necessary for her trip to be a success. Read more about her unlikely story.




What was new in 2020


We helped you get outside #alonetogether this year!

BASKET & BIKE started with a simple mission; connecting people to nature through biking and picnics. Because of the pandemic, even more spots we bike near began offering picnic fare and al fresco dining, and in some cases we prepared the picnic for you. We stepped up sanitization and were grateful that our model helped people get fresh air, exercise, and some socializing at a healthy distance. Our rentals increased, as did bike sales. 

We connected virtually during the early days of the pandemic.

Anne Poarch read poetry weekly, LIVE from her screened porch, to ease our stay at home restrictions during April’s National Poetry Month.

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We added a person to our team. 

Holly Gordon is handling partnership operations and project management work for us in addition to leading tours. 

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We saw our city in a new light.

There was tremendous change. We continue to search for effective, nurturing ways to tell all the stories of our country that had its formations right along the banks of the James River.

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We did more with Upper Shirley Vineyards and along the trail.

Signature Rides and Picnic Rides continued, none more beautiful than those we combined with our friends, Palate Picnics and Upper Shirley Vineyards. While they transitioned to a picnic lunch-only menu, we offered blanket-side service and hosted small group bride rides, birthday rides, family rides, team rides, and a notable highlight; our team-building ride with the Wounded Warrior Project. They came back in December for a wreath-making workshop. We brought back Sister Ride, hosted our first costumed Halloween Ride, and began a popular new shorter tour offering, the Petite Signature Ride.

We added rental pickup locations, and options.

We added even more places for rental bike pick up, both along the Capital Trail (Upper Shirley Vineyards, Westover Church, Indian Fields Tavern, Four Mile Creek, Williamsburg Winery) and downtown Richmond (Great Shiplock Park, RVA on Wheels in Shockoe Slip). We now offer Pedego Electric Bike Rentals and Tour Upgrades through our partner, RVA on Wheels.

We moved in with RVA on Wheels.

We partnered more intentionally with existing tour and rental company, RVA on Wheels, to offer more wheeled experiences to Richmonders! We now have shared space in their longtime location at 1301 E. Cary Street in Shockoe Slip.

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Together we added classic bike, electric bike, and walking tours of the downtown lights this holiday season and hosted a Holiday Open House with all female-owned local vendors.

We hit a huge milestone.

Since our first tour in 2016, we’ve donated almost $10,000 to our conservation and community partners. Environmental stewardship is at the heart of our business, and we’re grateful for these partners and the work they are doing in Richmond to keep our water clean and our air healthy, not to mention providing us beautiful spaces for breathtaking views and picnic vistas.

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We sold more bikes.

People were eager to get outside and we hope our bike packages helped people reduce emissions, have fun, and give a unique gift to loved ones. 

We shipped our bike basket liners near and far.

Our custom designed, locally-made, bike basket liners have now been shipped to 38 states and 4 countries. 

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We wrapped our trailer.

In June, Peggy Sue hit the road offering the promise of beautiful bicycle excursions. Saturday afternoon we loaded our Priority bikes for a trip to Richmond’s Riverside Cycles for their winter service. The setting sun over the James River was stunning and reminds us to savor the respite of winter while excitedly contemplating the return of spring rides in town and on the trail with you. Wishing you much joy for the journey in this new year. Thank you for your incredible support of this small, local, woman-owned business in 2020.

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DIY Ginger-Scented Pecans

Ginger-Scented Pecan Recipe

Our small gift to you this holiday season is my pecan recipe. If you make them for yourself or your loved ones, will you share with us on social media? Tag us @basketandbike or #basketandbike if you make them.

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2 lbs shelled pecan halves
2-4 tbsp coconut oil
2-4 tbsp maple syrup
1 tsp ground ginger
1 tsp cinnamon
1/4-1/2 tsp pink Himalayan sea salt

Preheat oven to 400º. On a rimmed baking sheet spread out pecans in one layer.

Roast for about 8 minutes. Begin checking after 5 minutes. When you smell the faint hint of them roasting they are close to being ready and you will need to keep checking every 30 seconds because they can burn quite quickly.

Take out of oven when golden brown and let cool slightly.

In a large sauté pan add coconut oil and maple syrup. I wing it on amounts. Bring it to a slight bubble.  Pour pecans into pan (keep sheet pan nearby) and stir with a wooden spoon to coat all the nuts. Sprinkle with ginger, then cinnamon and sea salt. Stir pecans to let spices mix and mingle. Pour back onto sheet pan. Adjust to taste with a few more sprinkles of the seasoning.

Store in an air tight container, and bag some to share! The pecans freeze well.

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