It is with great sadness that we share the news of the passing of the race director, Bill Morton, in 2021. However, we will be holding the Runs With Scissors Races in his honor on April 8, 2023. Registration is now open.
The races will be held at the Riverdale Regional Park (formerly Adams County Regional Park) in Brighton, Colorado, less than an hour away from Denver International Airport. All races will start at 7:00 a.m. and will be held on a loop course of 1.31 miles beside Mann-Nyholt Lake (map & preview video on the “Stuff to Know” page). This is NOT a misprint. The half marathon is 10 laps, marathon is 20, and the 50k is 24. (Yes, the ultra is a little long - less than one and a half laps of a standard running track.) If you've never done a loop race, you should try it at least once (why not here?). There are many advantages to a loop course. It is a great social environment, as you will see other runners all day. As a result, the speed-challenged runners (like me) don't have to feel all alone out there. For those of you with digestive problems (yep, that's me, too), you are never too far from restroom facilities. In fact we have 3 available on the loop for your comfort and convenience. You are also never too far from the aid station. Another advantage is, if you have family or friends that want to come out and support you, they can stay in one spot and see you multiple times. They could even run a lap or two with you. If they have small children, there is a playground close by or they can play in the grass adjacent to the course.
Although you can't really get away from the altitude in Colorado (the park is 5109 feet above sea level), at least you won't have to cope with the big hills found in most Colorado races. We can't say absolutely, but we are pretty sure this is one of the flattest in Colorado. A few short rolling hills, but nothing long or steep. We always hear Race Directors claiming their race is "flat and fast". We can only say this course of mostly flat, the fast depends upon you!
It is held on a combination concrete multi-use path and scree covered trail with a short section of dirt road. It is approximately 65 to 70% soft surface. You should be aware that this is an open course. There will probably be others on the trail that day, although it is usually not terribly busy. There have been no problems reported in the past, so that's a good sign. Check out the video preview of the course. There’s a link on the “Stuff to Know” page.
All runners are HIGHLY encouraged to read the FAQ page. It has important information you will need to know, especially as it relates to a number of our policies. Also, there is valuable information on the "Of Possible Interest" page that relates to marathon training in general and running at altitude specifically. Also, there is a link to a YouTube preview video at the bottom of the "Stuff to Know" page.
Runs With Scissors Races benefits INSPIRATIONFIELD -where "if" becomes reality. Serving people, Creating relationships, Expanding opportunities, Fulfilling dreams. INSPIRATIONFIELD works with the developmentally disabled in Otero County (La Junta, Colorado) and surrounding area.
Fairfield Inn & Suites in Brighton is our host hotel. They offer a room discount for participants. It is located 5 miles from the Start/Finish (approximately a 10-minute drive) and just 1 mile from packet pick-up (see FAQ page). There are several restaurants within walking distance. The hotel is just off of Highway 85 so it is easy to get to. You can find the hotel on the "Links" tab above and their link will automatically give you the room discount.
As requested, here's the recipe to the Vegan Chili that Darla has served at past races:
Sweet Potato & Quinoa Chili
Ingredients:
•1 can (15 oz) black beans, drained and rinsed (can substitute other types of beans depending upon your preference)
•1 can (15 oz) kidney beans, drained and rinsed (can substitute other types of beans depending upon your preference)
•1 can (24 oz) Hunt's Garlic & Herb Pasta Sauce
•1 can (15 oz) tomato sauce
•1 - 2 large sweet potatoes, diced (with or without the skin)
•1 cup dry quinoa
•1 onion, diced
•5 - 6 garlic cloves, minced (Darla used 2 tablespoons of minced garlic from a jar)
•1 tablespoon olive oil
•1 - 2 tablespoons chili powder (adjust to taste)
•1 tablespoon cumin
•1 teaspoon dried oregano
•1 tablespoon garlic powder
•1 tablespoon onion powder
•1 tablespoon sugar (to taste)
•Himalayan salt to taste
•4 cups (16 oz) water or vegetable broth (+ more as needed)
•avocado, cilantro and/or diced onion, for garnish (optional) (we didn't use this at the race)
1) Pre-cook diced sweet potato until partially soft (with a portion of the liquid to prevent drying), and set aside.
2) In large pot or Dutch oven, heat oil over medium heat. (we used a crock pot)
3) Add onions, cook until soft and they start to turn brown (about 7 - 10 minutes).
4) Add garlic, cook for another minute or so.
5) Add the pasta sauce, tomato sauce, chili powder, cumin, oregano, garlic powder and onion powder, cook for 2 more minutes stirring constantly.
6) Add liquids, beans and sweet potato, stir until combined.
7) Add quinoa, bring to a boil, reduce heat, cover slightly ajar and cook for 30 - 40 minutes, stirring occasionally.
(since Darla used a crock pot, she just added everything to the crock pot after Step # 3 and let it cook for 3 to 4 hours on high)
** Chili is ready when sweet potatoes are tender. Add additional water if chili is too thick for your liking.
** Serve with optional garnishes. (Avocado, Chipotle spices, etc!)
Obviously there are base ingredients as well as seasoning components. You will likely want to make it fit your particular preference. My personal motto is: if you can still taste your food, it isn't spicy enough yet. If you have any questions, feel free to contact us.
Although you can't really get away from the altitude in Colorado (the park is 5109 feet above sea level), at least you won't have to cope with the big hills found in most Colorado races. We can't say absolutely, but we are pretty sure this is one of the flattest in Colorado. A few short rolling hills, but nothing long or steep. We always hear Race Directors claiming their race is "flat and fast". We can only say this course of mostly flat, the fast depends upon you!
It is held on a combination concrete multi-use path and scree covered trail with a short section of dirt road. It is approximately 65 to 70% soft surface. You should be aware that this is an open course. There will probably be others on the trail that day, although it is usually not terribly busy. There have been no problems reported in the past, so that's a good sign. Check out the video preview of the course. There’s a link on the “Stuff to Know” page.
All runners are HIGHLY encouraged to read the FAQ page. It has important information you will need to know, especially as it relates to a number of our policies. Also, there is valuable information on the "Of Possible Interest" page that relates to marathon training in general and running at altitude specifically. Also, there is a link to a YouTube preview video at the bottom of the "Stuff to Know" page.
Runs With Scissors Races benefits INSPIRATIONFIELD -where "if" becomes reality. Serving people, Creating relationships, Expanding opportunities, Fulfilling dreams. INSPIRATIONFIELD works with the developmentally disabled in Otero County (La Junta, Colorado) and surrounding area.
Fairfield Inn & Suites in Brighton is our host hotel. They offer a room discount for participants. It is located 5 miles from the Start/Finish (approximately a 10-minute drive) and just 1 mile from packet pick-up (see FAQ page). There are several restaurants within walking distance. The hotel is just off of Highway 85 so it is easy to get to. You can find the hotel on the "Links" tab above and their link will automatically give you the room discount.
As requested, here's the recipe to the Vegan Chili that Darla has served at past races:
Sweet Potato & Quinoa Chili
Ingredients:
•1 can (15 oz) black beans, drained and rinsed (can substitute other types of beans depending upon your preference)
•1 can (15 oz) kidney beans, drained and rinsed (can substitute other types of beans depending upon your preference)
•1 can (24 oz) Hunt's Garlic & Herb Pasta Sauce
•1 can (15 oz) tomato sauce
•1 - 2 large sweet potatoes, diced (with or without the skin)
•1 cup dry quinoa
•1 onion, diced
•5 - 6 garlic cloves, minced (Darla used 2 tablespoons of minced garlic from a jar)
•1 tablespoon olive oil
•1 - 2 tablespoons chili powder (adjust to taste)
•1 tablespoon cumin
•1 teaspoon dried oregano
•1 tablespoon garlic powder
•1 tablespoon onion powder
•1 tablespoon sugar (to taste)
•Himalayan salt to taste
•4 cups (16 oz) water or vegetable broth (+ more as needed)
•avocado, cilantro and/or diced onion, for garnish (optional) (we didn't use this at the race)
1) Pre-cook diced sweet potato until partially soft (with a portion of the liquid to prevent drying), and set aside.
2) In large pot or Dutch oven, heat oil over medium heat. (we used a crock pot)
3) Add onions, cook until soft and they start to turn brown (about 7 - 10 minutes).
4) Add garlic, cook for another minute or so.
5) Add the pasta sauce, tomato sauce, chili powder, cumin, oregano, garlic powder and onion powder, cook for 2 more minutes stirring constantly.
6) Add liquids, beans and sweet potato, stir until combined.
7) Add quinoa, bring to a boil, reduce heat, cover slightly ajar and cook for 30 - 40 minutes, stirring occasionally.
(since Darla used a crock pot, she just added everything to the crock pot after Step # 3 and let it cook for 3 to 4 hours on high)
** Chili is ready when sweet potatoes are tender. Add additional water if chili is too thick for your liking.
** Serve with optional garnishes. (Avocado, Chipotle spices, etc!)
Obviously there are base ingredients as well as seasoning components. You will likely want to make it fit your particular preference. My personal motto is: if you can still taste your food, it isn't spicy enough yet. If you have any questions, feel free to contact us.
How about this cool stuff that you'll receive:
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Here's a great picture that Rebecca W., who ran the 2014 Half, posted on her blog. To see what she says about the race, click on the photo.
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I think this says it all: |
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