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To me, it’s vital that we all think about trail etiquette – how to respect and maintain the beautiful natural environments that we choose to run through, and how to respect our fellow trail users. It’s important to recognize that we share the trails with others.
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Most of us can’t escape the ultra-shuffle as we reach the later stages of races. As we fatigue our biomechanics change in many ways, including changes in stride length and frequency. In this article I will shy away from the nitty gritty details of biomechanics and focus on the relationship between stride length and frequency and how they impact running economy.
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We’re off to the races for July and that means many in the ultrarunning tribe will soon be tackling long training runs and races in the mountains. One strategy that’s often overlooked and misunderstood in mountain running is walking up hills.
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I have run ultras in the mountains. I have run ultras in the deserts. I have run looped-course ultras. I have run an ultra across Death Valley. I have run solo ultras. But there was one glaring omission from my previous running resume: an ultramarathon with the opportunity to eat ice cream sixteen times per mile.
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For those of you, like myself, who are potentially facing triple digit temperatures to match a triple digit race distance, here are some things to consider to keep your ‘A’ goals from evaporating.
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If you spend any amount of time talking about ultrarunning nutrition, you are almost certain to hear the term “fat adapted.” The general idea is that a “fat adapted” athlete will be very efficient at burning fat and thus have an immense supply of stored fuel, eliminating the need to ingest large quantities of carbs.