Date: December 3, 2023

Distance: 26.2 miles

Location: Sacramento, CA, USA

Time: 2:57:47

Training:

For this training block, I followed Zach Bitter’s level II 16-week plan, which is the same one I used for for the Rogue Marathon in October 2022. His plans train based on time on feet rather than mileage. I started training in August after our fishing expedition. I had already built a decent base (30 mile/week) throughout the year, so I felt good increasing mileage, and it helped that I cut back on drinking in September. Before Chicago, I was averaging four runs and ~40 miles/week with one tempo/track workout per week. After Chicago, my idea was to bump that up to five runs and ~50–60 miles/week with two tempo/track workouts per week (plus marathon pace during long runs). This ended up being too much as I injured my adductor (right leg) on October 24 during a hard track workout. This would bother me through the rest of the year, and I was never able to get to 60 miles in a week. My biggest week I ran 51 miles. I emphasized nutrition during this training block, meaning I tried to be diligent with what I was taking in before, during, and after runs. Spring Energy, Maurten, and Liquid IV became the go to before/during runs, and oatmeal and chocolate milk became the go to post runs. For recovery, stretching and foam rolling has always been pretty consistent for me, but this time I added in sauna (2–3 times per month). Strength training faded away as the miles increased.

Pre-race:

Saturday: I woke up at home in San Francisco feeling good after a solid night’s sleep. The weather was rainy as I shook out the legs a bit walking the neighborhood doing errands. We took off for Sacramento around 11am only stopping to get gas and Philz Coffee (shout out Mission Cold Brew). We landed in Sacramento around 1:30pm and got these giant Italian sandwiches from the specialty grocery store, Corti Brothers, for lunch. We picked up some groceries for race day and headed downtown for packet pickup. The process was quick and easy, and I bought an extra hand-held water bottle for the race. I hadn’t raced my previous marathons carrying a hand-held, but I decided to do it for CIM because I felt like I didn’t take in enough fluids at the Rouge Marathon. After that, we scoped out the course and checked in at the Hilton Sacramento Arden West, which was one of the few hotels with bus pickup in its parking lot. To kill time before dinner, we bopped around the mall and picked up Christmas decorations at World Market. For dinner, we crushed cheesy garlic bread, Caesar salad, spaghetti, and ice cream at the Old Spaghetti Factory, and we played hangman on the back of the paper menu. I laid out my gear for the next morning and was in bed asleep by 11pm.

Sunday: I woke up at 4am – drank water and coffee, ate a bagel, and did some light stretching before heading to the bus for a 5am departure. I sat next to Daniel, a PhD student from Chicago, who was also attempting a sub-3 hour marathon. I sipped on Gatorade during the 30 min ride. I couldn’t believe the number of porta-potties lined up near the starting corals. There must have been 300 of them. After taking care of business, I ran into my buddy from run club, Austin P. I was feeling nervous so it was nice to see a friendly face. We chatted for a bit and then I positioned myself with the 3 hour pacing group at the starting line.

Race:

My goal for the race was to run a sub-3 hour, and my stretch goal was to run 2:55. My strategy was grouped by 3 mile increments. For example:

Miles 0–3: Target 6:45 min/mile pace – Let the downhills feel like warm up.

Miles 3–6: Target 6:35 min/mile pace – Cruise the longer, less steep downhills.

Miles 6–9: Target 6:50 min/mile pace – Don’t fight the rollers.

Miles 9–12: Settle into 6:40 min pace – Be patient.

Etc. Etc.

My goal was take in 6 gels during the race – 1 before and then 1 every 30 min. I brought a mix of Maurtens, spring energy, and GU.

CIM is known as a fast course with its net-downhill elevation. Couple that with the fact that it’s the last Olympic trials qualifying races of the year, and you get an elite field. It felt like everyone was packed in the sub-3 hour corral. The first 3 miles went according to plan, but I noticed the humidity right away as sweat collected above my brow. That would be a problem all race as I battled dehydration and stomach cramps. The next 3 miles I missed my goal pace and ended up settling into a 6:45 min/mile pace for most of the race. I found a groove and crossed the halfway point at 1:28:40.

By the time I reached mile 14, I had polished off my first hand-held of Gatorade and switched it out with Haley for a fresh one filled with Liquid IV. I tried my best to supplement hand-helds with water stations, but I found it difficult to dodge the crowd of runners to get over to the stations. I am undecided if I would carry a hand-held again. It made it easy to take gels whenever as opposed to planning it around stations. But my arm was really sore after the race, and I wonder if it contributed to fatiguing. I might be better off just hydrating better morning of and relying on stations.

As I approached mile 16, stomach cramping and a dull migraine settled in as the dehydration raged and the sun was shining directly in my face. At this point, I started feeling uncomfortable, and I knew it was going to be a battle to finish.

By mile 19, I was in full “just get to the next mile” mode. I don’t recall my legs feeling particularly fatigued. In fact, I don’t recall my strained adductor flaring up at all, but the stomach cramps were a problem. It’s not something I have dealt with before, and it made me unable to take in any more gels or liquid. By mile 22, somebody next to me said to themselves, “you’ve trained too hard to give up now,” and that became my mantra for the rest of the race. It seemed like everybody around me was laboring, but I was battling too hard to really take in my surroundings. It felt like I was slowing down, but I was maintaining the 6:45 min/mile pace up to mile 24, where it dropped to 6:54 for the final stretch.

Post-race:

When I think back, most of the race is a blur. In the moment, it was my hardest effort, and time moved painfully slow. But when I crossed the finish line, it felt like it never happened. I hobbled through the maze of the finishing area hardly able to speak. Haley brought me water and snacks as I sat on steps holding back tears. I was so proud of my accomplishment – My first sub-3 hour effort! After I finally collected myself, I limped to the car and we headed back to the hotel to clean up. We ate In-N-Out and drove back to San Francisco.

As for what’s next, I am taking the rest of 2023 off from running to heal my adductor. I am not signed up yet for any races in 2024. The first half of the year I will get back into lifting. I’d like to maintain a running base (20–30 miles/week) as well as get into trail running. Heck maybe I will even train for a 5K. I just want to have fun with fitness and prioritize other parts of my life. Cheers to eagerly awaiting to hear about Boston 2025.

Distance: 26.2 miles

Location: Chicago, IL, USA

Time: 3:32:04

Shoes: Saucony Endorphin Speed 3

Training:

Since this was a ‘tune up’ race, a full training report will be available after California International Marathon (CIM). Disclaimer, I get how absurd it is to call a marathon a ‘tune up’ race, but that is how good my fitness is trending! Two marathons in one year (less than two months apart nonetheless) is a first for me, so let’s see how it goes. Anyway back to Chicago…

Pre-race:

Thursday: Haley and I flew into Chicago around 7pm local time. We checked into Loews Chicago Hotel. The hotel itself was serviceable, but the location was prime – Near Navy Pier and about one mile from the starting line. We met up with some old friends from Seattle, Danny and Maggie, who had recently moved to Chicago. We all went to Ranalli’s in Lincoln Park for hot honey soppressata pizza and garlic knots.

Friday: Haley and I slept in a bit. We then road Divvy bikes to The Wormhole Coffee in Wicker Park. It was a beautiful, crisp fall morning. Nothing beats fall in the Midwest! After coffee, I split up with Haley to do packet pick up. It was an absolute mad house at the convention center, but it was cool to see the running community all come together. I scoped out the expo for Spring Energy gels but settled for GU. After, I met Haley for an architecture boat tour on the Chicago River. At this time, the wind picked up and it started to rain. We were freezing, but we stuck it out and rewarded ourselves with Chicago dogs from Portillo’s. Later, we met back up with Danny and went to dinner at Alpana in River North to celebrate his birthday! We had so much food – focaccia, steak tartare, burrata, and pasta. Afterwards, we saw Eric Andre at The Salt Shed. The show was about as silly as you would expect it to be.

Saturday: I started the morning with a shakeout run on the waterfront with my buddy from study abroad, Kevin, who I had not seen in seven years. It was beautiful out. We ended up going six miles. I would have preferred three to four miles, but I was enjoying catching up with him. Haley and I then spent the afternoon in Logan Square checking out the ‘hood. My parents flew in, so we met up with them back at the hotel. We had an amazing Mediterranean dinner at Avec in River North.

Sunday: 6am wake up time. It took me awhile to fall asleep due to some pre-race jitters, but overall I probably got five or six hours of sleep. I had a bagel and cold brew. I did some dynamic stretching in the hotel and then jogged over to Grant Park. I arrived to corral C (Wave 1) by 7:15am and had plenty of time to hang out before the race started.

Race:

My plan was to race at a steady and relaxed pace. Chicago has always been a bucket list race for me. I knew I wanted to go out to Chicago and enjoy the city, and I did not want to feel the added pressure of going for a PR. So, my goal was 3:45 (~8:30 pace). I ended up settling into a 7:50 pace, which felt under control. The weather conditions were perfect – 45 degrees, overcast, slight wind, no rain.

I could not believe the energy from the crowd. My previous two marathons were small (~200 runners in each), so this was completely different. There were 48K (!!) runners and even more people cheering along the route. At times it was hard to get in a groove. I ran without headphones just taking in the noise. I felt gratitude for getting to compete. It was so cool when I would come upon a spectator who had just spotted their runner in the pack. This happened a few times, and each time they would go crazy. You could tell how proud everyone was to be there. I got to see my spectators (mom, dad, and Haley) twice during the first 10K and then again around mile 17. At mile 11, I even saw Danny!

For the first half, I was feeling a bit bloated. I ended up using the bathroom twice, once at mile 6 to pee and then again at mile 14 to poop. After that my stomach felt a lot better. I took GU every 30 minutes and had water at every station. My legs felt good for most of the race. Fatigue started to set in at mile 18, but it was nothing that made me feel like I needed to slow down. At mile 16, a man with a megaphone let us know the world marathon record had been broken. The runners around me were pretty stoked to hear that. I couldn’t believe there were runners that were already done. Special shoutout to the people of Pilsen. That neighborhood was electric!

Post-race:

I crossed the finish line and collected my beer and snacks. I headed for Mile 27 to meet my parents and Haley. It was surreal having to push through all the people. I felt like an athlete trying to get off the football field after it’s been stormed by students. I finally found them, and we took some photos before heading back to the hotel. I was able to shower, stretch, and relax before we met up with Danny and Michaela (another Seattle friend who had recently moved to Chicago) for dinner at Trivoli Tavern in West Loop. I got the double cheeseburger with fries and several beers.

Overall, this was an amazing experience. I am so grateful to have spent it with family and friends. It’s such an iconic race, and now I know why. Bucket list: Check!

On the first morning, Sam and I stood out on the dock waiting for our guide. We had just chartered a plane that same morning from Winnipeg. It brought us across vast untouched land and lakes and delivered us to a small resort in the wilderness of Manitoba. Here the sky extended forever. At night we would stare at the Milky Way as the darkness engulfed us like chocolate over warm nougat.

Back in Winnipeg, I had a mouth full of Beef Wellington when I first heard the term trophy fish. The other guys on the trip were making bets on how many they would catch. As an amateur fisherman, I would have been happy to catch anything. Or so I thought.

Our guide drifted up and introduced himself as Carmen, the rancher from Saskatchewan. His skin was weathered. He had a scraggly beard that hadn’t been tended to since before the pandemic. He was friendly, and most importantly, he was patient.

We floated in silence. Carmen found a calm cove and studied the water. “Cast over there. Keep your pole up,” he’d say as we dragged bait over cattail. I fumbled with the reel and failed to set the hook. But after awhile, we started getting bites. The northern pike we caught were long and skinny with full sets of sharp teeth. They were olive green with yellow and white along the belly.

We also caught walleye, which we fried up at shore lunch. The guides gathered in a production line. Fish were filleted and breaded. Onions and potatoes were chopped. It was all dumped in a large skillet, which Kelly commanded. The guests drank beer and looked for bears. No trophies yet.

After a long day of fishing, the men gathered around the bar to share stories of the day’s catches. Some mourned the one that that away. Others lit up with joy reliving a successful battle. Brookes confessed that he dropped his phone in the lake. Some days you’re lucky, other days are tough.

But there were no tough days for Derek. Tall with a commanding confidence, Derek went to bed each night with a few new trophies to add to his already packed case. When he wasn’t fishing, he was chasing polar bears at the North Pole or flying old Soviet helicopters to hunt Russian elk. Everyone looked up to Derek.

On day two, I fished with my Dad. Carmen and him bonded over Deep Purple. We drank Caesars. Fishing became more natural with a few of those and after I traded out my pole for a new reel. Dad cheered me on. When we reconnected with Sam and Matt at lunch, we learned of Matt’s 44” catch. Still no trophies for me.

On day three, I shared a boat with Matt. The weather turned cloudy and windy. The choppy waves forced us to troll. Trolling is a method of fishing where the bait is pulled behind the boat while it moves slowly. Rather than standing at the bow, you sit comfortably in your chair. But I wouldn’t be sitting comfortably for long.

All of the sudden my pole bent in half. My line, taut and trembling, felt like it might snap at any moment. I jumped out of my chair reeling with all my strength. The beast below fought back with unmatched fury. The water churned. Carmen grabbed the net. I thought about how I would pose with the fish for my photo. “Extend your arms. Keep your hands hidden.” Derek’s advice rang through my mind. With one final, desperate effort, I heaved it onto the deck. 37 inches. It would be the closest I would come to my trophy.

On the final day, I witnessed my dad catch his trophy. It was on his fourth cast of the day near the same rock wall I’d spent hours scouring the day before. Dad handled it with calm indifference, but I knew that it meant a lot to him. I was happy for him. The rest of the day, we tried for mine, but it wouldn’t come.

The next morning, the rain did its best to wash off the four days of lake as we stood outside with our bags. I was going home without a trophy. Even though I didn’t know it existed one month ago, I was still bummed. But I guess that’s life. It doesn’t always go according to plan, and now the plan was to get some rest on the plane before returning to the reel world.

I traded one vibrant coffee culture for another when I moved to San Francisco. There’s some really good coffee, which is why I was surprised to learn that hasn’t always been the case. In 1963, Scott Newhall, famed Chronicle columnist, proclaimed it ‘almost impossible to find a decent cup of coffee in a San Francisco restaurant.’ The coffee was ‘uniformly bad, tasteless and pallid, stale, flat, bitter, rancid, and otherwise noxious.’

Newhall could remember a time when San Francisco was a coffee town, and the air was filled with earthy aroma of roasting beans. “As a small boy, going along the waterfront you could smell the coffee roasting. And oh, it smelled so good, the coffee roasting. You could smell the spices in the old tramp freighters that were tied up along the waterfront — the copra, and jute, and teakwood logs and all that stuff.”

Coffee houses began popping up in San Francisco in the mid-19th century during the Gold Rush. J.A. Folger arrived to pan for gold but made his fortune in coffee instead. Folgers is still synonymous with red tins of java. Hills Brothers Coffee is another iconic roaster that was started in San Francisco. The company’s sign can still be seen at the foot of the Bay Bridge.

These roasters were known for high-quality coffee. But things started to go downhill in San Francisco. Its citizens were being served watery and rancid brews that were a disgrace to the city’s richly fragrant heritage. Newhall ordered a young reporter to investigate. “He went up and down Market Street, he went to the hotels, and, my God, he found coffee urns with dead rats in them and everything else, or the coffee was three or four days old. And the stuff they were selling here was totally junk.” The coffee companies spent a lot of time trying to persuade restaurants to make better coffee, but it was a losing battle.

Newhall was known for his giddy passion. His newspaper spun what he frankly called “fairy tales” that added layers of mythology to the city. But the mischievous editor’s most famous stunt was actually his most legitimate. His piece paved the way for a renaissance of specialty coffee. The city is now known for small-batch coffee roasters and independent shops with sustainable sources and commitment to artisanal brewing methods. Raise a cup to the glorious coffee bean, which has inspired poets, composers, politicians, and military conquerors, and upon which the fate of whole nations has dangled.

While I was carving down the mountain, I couldn’t help but laugh at the episode in Always Sunny where Dennis and Frank face Dee and Mac for control of the mountain (The Gang Hits The Slopes S11 E3). Who would have thought that Dennis, Dee, and Mac were extremely skilled skiers, but I guess things really do work differently “on the mountain.”

I’ve always been a big fan of TV sitcoms, from old school classics such as Boy Meets World to modern shows such as How I Met Your Mother, Parks and Rec, and 30 Rock, so it’s no surprise that I then proceeded to remember the Friends episode where they all turn thirty (The One Where They All Turn 30 S7 E14). I never thought much about that episode, but suddenly I could relate.

It’s Rachel’s birthday and she realizes she’s behind regarding her career and mostly her life plan to get married and have a family. Her panic causes the others to reflect on their depressing 30th birthdays. Joey begs God to stop his aging, Phoebe is bummed out that she hasn’t achieved any of her life goals, Ross is going through a mid-life crisis and purchases a sports car, and Monica gets completely wasted.

I can relate to each of them to a certain degree. Certainly to Rachel for putting immense pressure on herself to have it all. I can understand Joey for wanting to look young. In fact, I now have a skin care routine that includes both peptides AND heavy duty moisturizer. I can empathize with Phoebe because there are still items to check off my bucket list, such as backpacking through South America and running the Boston Marathon. Yet oddly enough, I think I align most to Monica.

After Monica gets wasted, she returns home to Chandler throwing her a surprise party. Her parents, who have never seen her drunk, are in attendance. She is worried they will find out but later gives up caring. She expresses her true feelings making a huge scene exclaiming that she is a grown up and that she can do whatever she wants.

I appreciate Monica’s outlook on her 30s. While the others are so focused on what they are losing or what they might have missed out on, Monica is empowered by adulthood. She is excited by the opportunity ahead. She is done caring about what others may think. Although maybe not immediately the next morning.

If you would have asked me where I thought I’d be at 30 back when I first watched this episode 10 years ago, I probably wouldn’t have had much to say. Futuristic was never my strength. I probably thought I’d be living in a new city, in my own house, married with a dog. While I hope all that and more still happens, I’ve never really felt rushed. I’ve never dreaded turning 30. I feel at peace with closing out one chapter for the next. My 20s were filled with adventure, experiences, friends, learnings, and mistakes. I expect my 30s will include much of the same but with more self-confidence, intentionality, and ski trips.

For starters, I moved from Seattle to San Francisco with Haley!
I traveled to Canada and Taos, NM on epic snowboarding trips, to Austin, TX for BBQ, and to Mexico City for some culture.
I saw live music: John Mayer, Billie Eilish, Car Seat Headrest, and ODESZA in Seattle; The Chicks at The Gorge (my happy place); and Kevin Morby, Jack Johnson, and The Chainsmokers in my new city.
I logged over 1K miles running and completed both a half and full marathon.
Not to mention, I sat Diamond Club at a Seattle Mariner’s game (thank you Haley), spent a weekend in a cabin with friends, and got a tattoo on my rib cage 😜.

I am very fortunate to get to live a fun life, and I am excited for more fun in 2023. I look forward to exploring our new state and growing professionally and creatively.

Three goals for 2023:
Fitness — Complete two full marathons and log 1.5K miles running
Work — Level to 6
Hobbies — Post one drawing per week

To reach these goals, Huberman Lab (Episode 55 — The Science of Setting & Achieving Goals) gave me a few tips. For example:
- Visualizing success is helpful to initiate goal pursuit, but visualizing failure is actually the best ongoing motivator.
- Make goals that are moderately lofty (not too easy and not too hard), and avoid goal distraction (focus on only a few goals per year).
- Ensure goals have specific outcomes, and assess progress weekly.

To quote the great Will Toledo, “Don’t you realize our bodies could fall apart any second?” So let’s make it happen while we still can and try our best to enjoy the ride 😃.

Haley and I visited Ciudad de México (CDMX) for the first time during Día de Muertos. We loved learning about the city’s ancient history, experiencing the culture of each neighborhood, and eating every taco in sight.

Colonia Roma

We stayed in a beautiful boutique hotel. The kitchen staff served us breakfast each morning: freshly squeezed orange juice, hot coffee, flaky pastries, and huevos rancheros. We spent the first day paseando por las calles. Jacaranda trees with violet flowers filled the streets, which were lined with restaurants, small tables spilling out onto the sidewalks. Friendly people smiled and laughed. We walked down Avenida Álvaro Obregón. It’s one of the oldest avenues in all of CDMX dating back to the 18th century. The Art Deco street lamps and classical fountains made it look like a museum. We shopped at stores selling vintage clothing, art, and literature. Markets sold colorful fruits: papayas, mangos, bananas. The neighborhood was decorated for Día de Muertos. Alters and offerings honored and remembered those who have passed away.

Las Pirámides de Teotihuacan

On day two, we Ubered one hour outside the city to Teotihuacan — the city of the Gods. Teotihuacan was built around 100 AD. The Teotihuacanos were mysterious people. Nobody is sure what ethnicity they were or what language they spoke. But their engineering feats captivate millions of tourists every year. We walked down Teotihuacan’s broad central avenue, Avenue of the Dead, which is flanked by impressive temples. We were amazed by two immense pyramids, Pyramid of the Sun and Pyramid of the Moon. Unlike the pyramids of Giza, which were built as tombs for pharaohs, these were built as ceremonial platforms and to honor the Gods. There’s another smaller pyramid, The Temple of the Serpent. It is here where in the 1980s remains from human sacrifices were discovered in a mass burial. Teotihuacanos believed in a sort of utilitarianism style of ruling, where the needs of the many must outweigh the needs of the individual, but they were careful to find the appeasement of the Gods. Teotihuacanos believed that they had life because they forcefully took it from the Gods. In order to achieve good grace, they returned to them a measure of a human life that was originally taken from them. Teotihuacan was abandoned in ~750 AD.

Lucha Libre

After a morning spent walking, imaging the life of the Teotihuacanos, it was time to drink Coronas and mezcalitas and cheer on grown men wrestling. Arena México (in Colonia Doctores) was packed for the special Día de Muertos event. The arena was decorated with skeletons and lit up with neon lights. Luchadores (wrestlers) wore colorful vestuarios (costumes), identities hidden under máscaras (masks). Técnicos (the good guys) battled rudos (the bad guys). Wrestlers soared through the air delivering patadas voladoras (flying kicks). Spectators hurled insults. Stuka Jr. defeated Dragon Rojo Jr., earning himself the chance to take on El Terrible at the Rey del Inframundo (King of the Underworld) championship. We spilled out onto the streets with thousands of rowdy fans. Vendors sold masks of El Santo and Blue Demon, luchadores from the 1940s, the former, one of the most famous and iconic Mexican luchadores, and the latter, his sworn enemy (they would eventually team up on the big screen in films such as Santo and Blue Demon Against the Monsters). Now it was time for late night grub — or tacos nocturnos.

Tacos

Tacos and tortillas have a long history dating back to the Olmecs, the first major civilization in Mexico that ruled some 3,000 years ago. Later, in the 1500s, the Aztec emperor Montezuma, would use tortillas as a spoon. Mexicans eat tortillas for breakfast, lunch, and dinner. Tacos are everywhere, at un puesto (taco stand) or una taquería (small taco restaurant), where there is no space for tables or chairs so customers eat outside on their feet. You can order tacos con todo (garnished with onions, cilantro, and lime), con copia (two tortillas), or con gordito (the fattiest part of the brisket). The taco de mixiote uses ingredients from the Mexican state of Hidalgo. It contains cordero (lamb) and is wrapped in the leaves of agave plants, or maguey. There’s tacos al pastor, or spit-roasted pork tacos, de chorizo, de suadero (brisket), and tacos campechanos, or different kinds of meats mixed together (chorizo + brisket). In fact, we even had tacos de autor, which experiment with non-traditional ingredients and unique combinations (in our case it was a Japanese taco with brisket soaked in soy sauce). When you open the taco, you are hit with a mix of aromas — the vinegar, the oregano, the meat. The tortilla is small but there are so many ingredients that you cannot close it. The flavors of the taco filling are enhanced with the freshest salsas. Some are spicy, others are tangy, smoky, smooth, or even sweet.

Xochimilco

Our third day in CDMX was spent on a boat in Xochimilco, a small neighborhood south of the city built on famous Aztec canals. Before Mexico City, there was Tenochtitlan — the Aztec capital built atop an island in the middle of Lake Texcoco. Tenochtitlan was both a marvel of architecture and engineering. The great lake was dotted with a multitude of canoes, and the island city was full of oratories like towers and fortresses all gleaming white. Magnificent temples rose high into the air and sat alongside a luxurious palace (Templo Mayor). Great causeways connected the island to the shores, and floating gardens, called chinampas, provided sustenance for the capital city. Chinampas were the Aztecs innovative form of agriculture. Surrounded by water, Aztecs built artificial islands, small rectangular, arable lands for growing crops. Outsiders came to Tenochtitlan to trade, and they transported their goods by boat, using waterways instead of streets (like the original Venice). After the Spanish conquest, they drained Lake Texcoco, and now only Xochimilco remains (side note: since CDMX is built on a lakebed, many of the buildings are sinking). Today, local farmers of the chinampas enjoy extremely fertile soil from years of sentiment that has drained off nearby mountains. The area now attracts tourists who ride through the 110 miles of canals on colorful gondola like boats called trajineras.

La Condesa

Our fourth day in CDMX was our last day, and we spent it the same way as the first day, taking a walk through the streets. We pass the time before our flight in Bosque de Chapultepec. We observe ancient artifacts at Museo Nacional de Antropología. In Colonia Condesa, at Parque México we are greeted by tons of dogs, and plenty of people hanging out. We stroll down the wide pedestrian path, called a camellón, of Avenida Amsterdam passing plant beds and trees, mosaic benches, and various sculptures. The smell of fresh churros waft from a nearby churrería. We are grateful to have the opportunity to experience a new culture. We depart with full bellies and a greater appreciation for the world.

On October 15, 2022, I completed my second ever full marathon at the Rogue Marathon in Medford, Oregon. My official chip time was 3:00:48 (6:54 pace). Although I did not hit my goal of sub 3 hour, it was an unreal experience, and I am proud of my effort. Here are a few thoughts on my training and the race.

Training:

Training began in March. I first trained for a half marathon that I completed in June (see recap) and started marathon training shortly after. In June, I was averaging ~35 miles per week (~5 hours per week). By September, I peaked at 50 mile weeks (~6.5–7 hours per week).

More often than not, I ran a four day per week training schedule. My schedule looked something like:

Mon — Rest or core workout
Tues — Tempo workout
Wed — Easy, slower run
Thurs — Quicker run, marathon pace
Fri — Rest
Sat — Long run
Sun — Rest or easy recovery run

Tempo workouts looked something like:

3 x 10 minutes at tempo: 6–7 of 10 perceived effort, intensity maintainable for 60 minutes in a race day setting (6:30 pace for me), with 5 minute recovery jog between each. Warm up and cool down 15–30 minutes each.

10 x (2 minutes hard 2 minutes easy): 9 of 10 perceived effort (6:00 pace for me) with 2 minute recovery jog/walk between intervals. Warm up and cool down 15–30 minutes each.

40 minutes at goal marathon pace (6:50 pace for me). Warm up and cool down 15–30 minutes each.

Long runs looked something like:

1–2 hours easy pace, 2–3 of 10 perceived effort (8:30 pace for me), hilly terrain.

3 hour long run: 2–3 of 10 perceived effort. Target goal marathon pace from 1 hour 30 minutes through 2 hours 30 minutes.

Race:

Two weeks before the race, I stopped drinking alcohol, I paid more attention to what I ate, and I woke up everyday at 6 am. Going into the race I felt fit and rested. On race day, I woke up at 4:30 am. I used the Theragun and the roller. Breakfast at 5 am was an English muffin with peanut butter and banana, 12 oz of Gatorade, and 12 oz of cold brew. I stretched for 30 minutes and drove to the race.

The race started at 6:50 am at Emigrant Lake in Ashland, Oregon. It was a beautiful, crisp morning. We ran through the Rogue Valley on quiet highways and paved trails. The first 12 miles were enjoyable. My mind was able to wander, and I took in the scenery. Miles 12–18 felt labored. I found myself checking my watch more, anticipating the miles, and feeling the pain in my legs. Miles 19–26.2 pushed me to the edge. I had never worked that hard in my life. I was lucky to have my girlfriend, Haley, following me on the course with GUs and Gatorade. I took in 4 GUs, 12 oz of Gatorade, and ~30 oz of water.

All my hard work and training paid off as I was able to run all 26.2 miles at sub 7 minute pace. My nutrition and fueling were on point. My legs never gave out on me, and my stomach held up for the whole race. During the grueling miles, when I was grinding the hardest, I focused on my stride (averaged 178 cadence). I did not let myself think about the finish line, only the next mile, the next hydration station, the next time I would see Haley. I learned a lot this year about how to train and how to race. I improved my marathon time by 22 minutes, and I can’t wait to improve it by 49 seconds more.

Mount St. Helens

I got the opportunity to hike the legendary volcano during my first summer in Seattle. We summited through the night so that we could be at the top for dawn. The first segment through trees was dead quiet and pitch black. Our headlamps were the only source of light. We emerged from the trees to the full moon’s light. The next segment we encountered large rocks. We teetered across them while battling the howling wind. The final segment we traversed with baby steps as to not collapse the loose ashy remnants below. We were awarded at the top with a beautiful sunrise over Mount Adams and watched Mount Rainier and Mount Hood wake up.

The Gorge

The Gorge is an amphitheater built on the side of a cliff above the Columbia River. My first show was Dead & Company (2018), followed by The Head and the Heart (2018), The Avett Brothers (2018 & 2019), Mumford & Sons (2019), and The Chicks (2022). The Gorge is located 150 miles east of Seattle under Eastern Washington’s desert sun. You show up early to tailgate in vast open fields. You make the mile march into the theater with thousands of happy concert goers. You dance and you sing, and when it’s over you sleep in tents under the stars.

San Juan Islands

A short ferry ride transports you to rural landscapes and wildlife. On Lopez Island, my friends and I gathered for swimming, whale watching, and bonfires. I remember seeing three separate shooting stars while laying out on the dock. On Orcas Island, Haley and I were joined by my parents, brother, and cousins. We rope swung and cliff jumped into lakes. We hiked Turtleback Mountain. We ate fried fish. My most valued time was sitting out on the deck drinking wine with loved ones. On San Juan Island, Haley and I had the perfect weekend getaway at our little Victorian Inn. I’ll always remember the sunset we caught while waves crashed below our tipsy toes.

Training:

The Kings San Juan Island Half Marathon was my fourth half marathon and first since the Seattle Half in November 2021. I spent much of 2021 training for both a triathlon and half marathon, so I came into 2022 in good shape. For this half, I joined a 15-week training program through the local Fleet Feet store. Training began March 7 with a timed 2.8 mile loop at Green Lake that I completed in 19:04 (6:47/mi pace). I ran 16.9 miles total in week one and maxed out at 30.5 miles in week 13. I did my best to limit milage increase by 10% each week to avoid injury, which I’ve struggled with in the past. I consistently ran four days a week with easy solo runs Tuesdays and Thursdays and group runs Wednesdays and Saturdays. Wednesday workouts included hill repeats, track workouts, and tempo runs. Saturdays were long runs. I enjoyed the group runs for the social aspect and to have Coach Amy pushing us through tough workouts. Mondays were for strength work. I aimed for 30 minutes of stretching every day and 20 minutes of foam rolling 3–4 times per week.

San Juan Island:

My girlfriend and I took the ferry from Anacortes to San Juan Island on Friday afternoon. If I was traveling to the San Juans to race, we were definitely going to make a weekend out of it. We stayed at a beautiful historic Victorian inn just steps away from downtown Friday Harbor. Our first night on the island we sat overlooking the harbor enjoying gin martins and pinot noir. We ate a proper seafood dinner of halibut ceviche, Dungeness crab risotto, and seared black cod. Saturday morning started with sipping americanos reading on a bench. It followed with exploring Roche Harbor and picnicking at Lime Kiln Point State Park. We picked up our race bibs and did some course recon before relaxing at home for the evening. On Sunday after the race, we celebrated with beers at San Juan Brewery and had a fantastic dinner of roasted cauliflower, mussels, ribeye, shrimp, duck fat potatoes, and onion rings. We finished the weekend with wine while watching the sunset.

Course description:

The Kings San Juan Island Half Marathon starts and finishes at Lakedale Resort. Runners race on country roads with long, rolling hills. The run is inner-island, but there’s still plenty of beautiful scenery, such as lakes, farms, and national parks. There are also animals scattered throughout the route. I saw black-tailed deer, alpacas, chickens, and a fox. Midway through the race there is a one mile out and back on the infamous Yacht Haven Road.

Race:

The race started at 9am, so I was out of bed by 7am after a restless night. Breakfast consisted of electrolytes, coffee, and a bagel. Transportation to the course was smooth, and I arrived at 8:30am to warm up. The weather was perfect, partly cloudy and 57 degrees. The race started, and right away I slotted into second place. It was pretty clear from the beginning that I wouldn’t catch the leader. I started off fast finishing mile 1 at 6:13. Keep in mind, my goal was to run a sub 1:25, so I was aiming for 6:25–6:35 min/mile pace. Mile 2 introduced the first big hill, which I handled with ease. Miles 3–5 were all uphill with a grueling steep incline before the alpaca farm. My heart rate peaked here (187 bpm), and I felt light headed for a few seconds. Miles 6–7 were mostly downhill, and I used it to catch my breath and recover minutes lost. Although, portions of it were so steep downhill, I found myself expending a lot of energy maintaining control. I finished miles 1–7 at 6:35 min/mile pace. I was still feeling good about a sub 1:25, but I was ignorant to what lie ahead. After mile 7, you turn off onto Yacht Haven Road for a one mile out and back. The back half is where I learned my 1:25 goal was out of reach. At this point, you climb, and when you think you’re done, you keep climbing. It’s not until mile 9 that there is a break, but the final 3 miles on Roche Harbor Road are at a steady incline. I finished miles 7–13 at 6:55 average pace.

Reflection:

Although I did not achieve my goal of sub 1:25, I am still happy with my effort. I hadn’t run that far with that much elevation gain (1,158 ft) before, and I didn’t anticipate how much it would impact me, especially on my quads, shins, and ankles. During this training, I was more diligent about hydration, including taking in electrolytes before long runs. I took two gels (one at mile 5 and the other at mile 10) and carried a water bottle. I won’t carry a water bottle again because it feels better not having extra weight. I didn’t sleep well the night before and woke up on race day already feeling mentally underprepared. I got out of bed an hour later than I planned for, so my routine was out of whack. I started the race too fast. I need to learn how to better pace myself, but when you’ve tapered for a week and the adrenaline is flowing, it’s tough to reign yourself in at the beginning. This was a small event (~50 participants for the half) put on by a local running company, so it didn’t have the energy of a big city event. I ran by myself for the entire half marathon. I would have preferred to have other runners to feed off and spectators cheering me on. I really enjoyed the training program I did with Fleet Feet. It held me accountable, and I looked forward to running with other people.

What’s next:

The Rogue Marathon in Medford, Oregon on October 15! My goal is to run a sub 3 hour and qualify for the Boston Marathon.