2012 NCAA East Preliminary Women’s 10,000m Report

by Nich Haber

As the mob of 48 women gathered to prepare to line up for their race, the NCAA East Preliminary 10,000 meters, they had a front row seat of what they were about to experience.

The men’s race was finishing up and it was absolute carnage.  Though it was getting close to 10pm, the Jacksonville, Florida air was still 80 degrees and sticky.  Too hot, even for sprinting.  It took a toll on the men’s field.  Bodies were laying on the track.  Iona’s star from Sweden, Andrew Soderberg stumbled in on rubber legs having fallen from the front of the pack to 36^th in the last laps.  The loudspeaker called for a trainer to come to the finish line.  OK ladies line up.

To paraphrase Penn Relays starter Tom McTaggert, a good track meet is run like a well-oiled chainsaw.  The NCAA prelim races were going right on time.  At 9:40 the gun went off.  A double waterfall of women came off of the first turn and gathered into a mob that went three lanes wide.  10,000 meters is twenty-five laps of the track.  It’s longer if you are in lane 3.   The top 12 get the privilege of doing it all over again two weeks later in Drake, Iowa for the finals. 

The 10,000 is normally a race of attrition, and this one seemed that it should go that way.  The pack clicked off 84 second laps one after another.  The mob demonstrated that there is not one body type that is required to be successful.  There were tall women and short women.  Women with textbook form and women who threw their elbows around like a Filene’s Basement shopping spree. 

Amazingly the pack stayed together pretty well.  Towards the front Cornell’s Katie Kellner took control of the pack and pushed the pace.  A couple of runners started falling off the back.  From 2000 meters out the race looked like a comet, with a small group pushing the pace at the front and then a long single file tail.  With two laps to go, the head started passing the tail, lapping slower runners.  At the bell, they took off with Catherine White of Virginia getting the best of Vermont’s Morgan Powers by half a second at the line.  The final time was 34:18.  The women had run a good tactical race taking into account the conditions.  Not surprisingly, the women had run a bit smarter than the men.

Congratulations to all the ladies heading to the finals.  This includes local Brown student Olivia Mickle who finished 9^th with a time of 34:30.  Finals are Thursday, June 7^th .  Watch a live video feed on www.flotrack.org.  Complete results are available from the following link:  http://www.flashresults.com/2012_Meets/outdoor/05-24-NCAAEast/Results28-1.htm

A Juggling Act

Courtesy of Sarah Macedo. 

I’ve been asked to share my experiences on running with a baby or what it’s been like running as a new parent (he’s almost 11 months old so not sure if we count as “new” parents anymore). Regardless, I’m happy to share what my life has been like since having a baby and the impact he’s made on my training. 

My last entry on this blog was last September when the kid was just a few months old, much as changed since then. Most notably, I lost my mind completely and decided to train for the Amica Ironman 70.3 Rhode Island. I told you, I’ve lost it, for real this time. Just 2 months shy of race day, I haven’t completely committed yet (still holding onto my cash, not an official registrant yet). So what that means is all I have done for weeks now is train, read about training, talk about training and worry about training…it’s been a nice distraction from that whole new parent thing. Training for a half Ironman is easier to manage than the never ending battle about nap times. It also means that I disappear basically all day on Sunday for a long bike ride and a run leaving the husband on kid duty (also a VERY nice perk). Great in theory but after only a few weeks the husband started to talk about wanting to go for his own long rides. Fast forward over several debates and failed attempts at alternative solutions and I’m taking the kid on my long runs on Saturday mornings so the husband can get some of his own solo time. I’m lucky in that the kid is a good sport about these runs and quietly takes in the scenery. It does mean that as I’m racing to get out of the house to get to a run on time not only do I have to remember my GU’s and water but I better remember some cheerios and a few toys. We’ll see how long this lasts or at least how long the kid will last in the jogger….

Keep up with Sarah on her blog, A Runner's Ramblings. 

For those of us on the go: DIY Protein Bars 

Another great idea from Kristen Kemp

Here is a well tried and true recipe that you can have fun playing with and make your own!  My sister introduced me to these years ago when she wasn't able to find commercially made nut free protein bars for my nephew.  They are Mollie Katzen's Protein Bars.   A link to the original recipe is included and most of my modifications are included in the Variations section at the end but I'll list mine for you anyway!  The only time mine haven't turned out well is the time I forgot to add any kind of sweetener.  That batch was tipped into the bin after one taste! 

 

So, when I make these I use whole wheat flour, usually stone ground, no salt, a quarter cup of maple syrup instead of sugar, a quarter to half a cup of my homemade unsweetened applesauce instead of oil (I haven't tried with coconut oil yet, which I recently discovered, but imagine it would be delicious in this recipe), I add two bananas, and I use 1 cup of Whole Foods 365 brand dark chocolate chunks and half to one cup of raisins.  I've also been known to add some roasted pumpkin seeds into the mix!  When I use yogurt it's a good, plain Greek, whatever brand you like.  When I use tofu I get whatever brand of Lite Silken is least expensive on the day I'm shopping.  As in Mollie's Variations, I have tried adding canned pumpkin (plain pumpkin, NOT pumpkin pie filling) instead of the bananas but did not adjust anything else.  The batch was good but I would recommend a bit more sweetener and cinnamon if you give that a try.  Also, I have not tried making these gluten free (and really need to so I can have them again!) but, with all of the GF baking products available imagine it wouldn't be difficult at all to make the switch.  If you do happen to give them a try that way please let me know how they turn out!

 

My final piece of advice, if you have a good sized stand mixer, use it!  I used to mix them by hand, now I use my mixer, so much easier!  However, if you do have to do the "by hand" method, I highly recommend actually getting your hands into the mix to get things well blended!

 

Have fun, play with these, make them your own...enjoy!!

http://www.molliekatzen.com/recipes/recipe.php?recipe=protein_bars

Catch the Olympic Fever with Zola Budd 


1984: "The barefoot 5,000m runner was given the chance to compete in Los Angeles, but a dream opportunity turned to disaster." 
















Follow this link to read the full article from the Guardian. 
http://www.guardian.co.uk/sport/blog/2012/may/15/olympic-moments-zola-budd-1984

Another healthy recipe ... A seasonal take on traditional comfort food. Yum!

So this week's recipe is another old favorite, Mary Ann Esposito's Polpettone di Carne or Italian meatloaf.  Now, you may not think of meatloaf as being a typical Spring/Summer meal but in my slightly altered version it makes for wonderful eating this time of year!  A link to the original is included!

 

When I make this recipe I use two pounds of ground white meat turkey breast.  Also, instead of the white potatoes the original recipe calls for I roast and add two garnet yams.  I don't have a ricer so I just peel them, put them in my mixing bowl and mush them with a pastry cutter.  I add one cup of parmesan, leave out the asiago, and, as this is a very wet mixture, add a cup of regular whole oats. (not quick cooking!)  You can also add some onion or leek if you're in the mood.

 

For the filling, instead of prosciutto di Parma or boiled ham I saute kale (you'll need a lot as it wilts down quite a bit as it cooks), leek, garlic, and whatever else looks good in the way of herbs/spices that day, with a little bit of white wine added towards the end of the cook time. 

 

When you're ready to roll out the meat mixture, cut a piece of wax paper to just over the size called for in the recipe.  Trust me, you'll be happy you took this step.  Using your hands (come on, just dive in) flatten the meat into a rectangle, short end facing you, spread kale mixture leaving a small gap around the edge, sprinkle with a bit more parmesan, and then get ready to roll!  Using the wax paper at the short end, pick up and roll, peel back the wax paper, roll again, peel, roll, peel, roll, until it's all rolled up.  Give the edge a good seal, mush the ends a little bit to seal, and pop into a baking dish with a bit of olive oil in the bottom.  The included pic shows mine ready to go in the oven.  When you're ready for the step of adding the wine and chicken broth (I use all wine and usually add a bit more than the recipe calls for so I have a bit of sauce) part way through the baking time, also add a couple packages of grape or cherry tomatoes around the edges.  Slice and serve when done, top with the sauce.  This makes a ton of meatloaf and it freezes beautifully!  Enjoy

Courtesy of Kristen Kemp

http://www.ciaoitalia.com/seasons/20/2014/italian-meatloaf

Introducing...Our Resident "Grub Guru", Kristen Kemp

Words and Photo by Kristen Kemp

I've been asked to start submitting some of the recipes I cook for our blog.  I've got some old favorites lined up for the start and hope to find some new loves I can photograph and post along the way.  I may even post some of my epic failures if they're particularly hysterical.  I'm not qualified to dispense nutrition information so I'll be including links to the recipes, as I find most of the ones I use online, and will include any modifications I made and why.  I make a lot of modifications, mostly due to food allergies, others just personal preference.  So you'll have the original and my changes! 

My first will be Fragrant Red Lentils with Rice from MyRecipes.com.  I've made this three times now.  The first time I added cubed, extra-firm tofu, added along with the water and lentils.  The second and third I did the same with no salt added canned garbanzo beans.  I kept this a veggie meal but you could also add previously cooked chicken, or anything else that strikes your fancy.  I also omitted the salt called for in the recipe.  The leftover fresh ginger is now living happily in my freezer until I need it again.  One of the ingredients listed is garam masala.  I'm always nervous about using new spice blends that may not list all of the ingredients so I decided to hunt one down that looked good and make that as well.  I'll also include that link, and note that it's from AllRecipes.com.  I omitted the nutmeg, but the other ingredients were kept as is. If you decide to include the yogurt topping, I'd suggest a really good, thick Greek brand.  I love this served with the suggested brown basmati rice and either green beans or broccoli.

http://www.myrecipes.com/recipe/fragrant-red-lentils-with-rice-10000000222715/

http://allrecipes.com/recipe/easy-garam-masala/