Registration for 2018 is OPEN!!!
For the fourth year in a row, I must say how impressed I was by each and every one of you, from the leaders to the back-of-the-pack (my usually position). Your grit and determination to do as well as you did under less-than-perfect conditions was inspirational. From my conversations with you is appears the weather was either a blessing or a curse depending upon your point of view. Although you probably have to admit that experiencing 3 seasons in one day is not something that... happens very often in a race. I would be remiss if I did not again acknowledge my wife, Darla and the effort that she put in to make this a success. It was my idea, but I firmly believe she works harder than I do both on race day and leading up to it. Our timers, Benji and Amie Durden always make this a success by their hard work and flexibility. To all of the volunteers, too numerous to mention (you know who you are), a HUGE THANKS! And finally to the runners, thank you for the trust you place in me by signing up. Your positive spirit brightens my day and uplifts my spirit! Run on and we hope to see you next year!
This year, in addition to Colorado, we had runners from Connecticut, Florida, Georgia, Iowa, Illinois, Kentucky, Minnesota, Missouri, Nebraska, New Mexico, Ohio, Pennsylvania, South Dakota, Tennessee, Texas, Vermont, and Washington.
The races will be held on Saturday, April 21, 2018 at 6 a.m. at the Adams County Regional Park in Brighton, Colorado, less than an hour away from Denver International Airport. It will be held on a loop course of 1.31 miles around Mann-Nyholt Lake. 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 were no problems reported the past 2 years, so that's a good sign.
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.
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.
Holiday Inn Express & Suites in Thornton is our host hotel. They offer a room discount. This hotel was built in 2011/2012, so the amenities are new and very nice. It is 6.6 miles from the Start/Finish (approximately 10 minute drive at 5:30 am on a Saturday) and 7.7 miles from the packet pick-up (see FAQ page). It is 0.3 miles (5 minute walk) to a Fazoli's, 0.7 miles to Olive Garden, and for those of you who prefer Colorado fare, there is a Noodle & Co 2.4 miles away - all 3 are east of the hotel on 120th Street. The hotel is just off of Interstate 25, so it is easy to get to. They are giving us an early breakfast. I have also requested that they give you top floor rooms so that you don't have kids bouncing on beds above you when you're trying to get some sleep. These will be somewhat based on availability. You can find the hotel on the "Links" tab above. Their link will automatically give you the room discount.
As requested, here's the recipe to the Vegan Chili that Darla served at the race:
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 were no problems reported the past 2 years, so that's a good sign.
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.
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.
Holiday Inn Express & Suites in Thornton is our host hotel. They offer a room discount. This hotel was built in 2011/2012, so the amenities are new and very nice. It is 6.6 miles from the Start/Finish (approximately 10 minute drive at 5:30 am on a Saturday) and 7.7 miles from the packet pick-up (see FAQ page). It is 0.3 miles (5 minute walk) to a Fazoli's, 0.7 miles to Olive Garden, and for those of you who prefer Colorado fare, there is a Noodle & Co 2.4 miles away - all 3 are east of the hotel on 120th Street. The hotel is just off of Interstate 25, so it is easy to get to. They are giving us an early breakfast. I have also requested that they give you top floor rooms so that you don't have kids bouncing on beds above you when you're trying to get some sleep. These will be somewhat based on availability. You can find the hotel on the "Links" tab above. Their link will automatically give you the room discount.
As requested, here's the recipe to the Vegan Chili that Darla served at the race:
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:
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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