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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.
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The stress of any given training is due to the intensity and duration of the types of running that occurs. The idea of periodization of training is that during some periods you may train at a low intensity for a long duration and during other periods at a high intensity for a short duration – or any combination in between.
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Barely past the halfway point of Run Rabbit Run 100 last September, my legs and feet rebelled. Stiff muscles, achy joints and soles so tender that I winced with each step conspired to abort yet another attempt to run. Dejectedly hiking in the fading light of dusk on a gentle stretch of trail above Steamboat Springs, I said to my pacer, Jacob Kaplan-Moss, “Sorry, this is all I can manage right now.”