The Rewards of the Wurtsboro 30K
By Doug Haines
I did it for the toffee.
When I first heard about the Wurtsboro 30K, the distance daunted me. My weekly mileage for 2017 has been less than 20 miles a week. With one race I was going to be hitting my weekly mileage. In any race, the only thing that can really hurt me is under-training. Race Director Donald "Mac" Thurston, convinced me that I should tackle the mountain. He enticed me with handmade awards, goodie bags, a vegetarian finishing banquet that included copious amounts of toffee, and most importantly, a race I would delight in.
Mac came through on his promise.
For the first half mile, I’m keeping pace with the leader. As we started to climb the mountain, I realize that I shouldn't be running with the leaders and I really shouldn't be running the race. Instead of stopping I smile at the predicament I’m in and continue. As I work the miles up the mountain, I get support from volunteers and other runners as we continued the ascent. I push forward with a smile on my face knowing a sense of accomplishment that awaits me at the top of the mountain. Well, that and Mac’s homemade chili.
From the summit of Wurtsboro Mountain, the next fourteen miles are more or less downhill. The hard part is over. Now I travel through bucolic back-country roads. The snow from the previous week’s blizzard is beginning to melt, and the creeks are babbling full with water. Having beautiful views during a race helps me to forget that there are still miles to run before the finish. I take in the sights as I cruise down the mountain, as I race along I think of how fortunate I am to be running this race.
There is something about running along secluded roads that makes me feel that I’m the only individual out enjoying them. I’m grateful to be able to be out in the middle of nowhere doing this thing I love.
I did it for the toffee.
When I first heard about the Wurtsboro 30K, the distance daunted me. My weekly mileage for 2017 has been less than 20 miles a week. With one race I was going to be hitting my weekly mileage. In any race, the only thing that can really hurt me is under-training. Race Director Donald "Mac" Thurston, convinced me that I should tackle the mountain. He enticed me with handmade awards, goodie bags, a vegetarian finishing banquet that included copious amounts of toffee, and most importantly, a race I would delight in.
Mac came through on his promise.
For the first half mile, I’m keeping pace with the leader. As we started to climb the mountain, I realize that I shouldn't be running with the leaders and I really shouldn't be running the race. Instead of stopping I smile at the predicament I’m in and continue. As I work the miles up the mountain, I get support from volunteers and other runners as we continued the ascent. I push forward with a smile on my face knowing a sense of accomplishment that awaits me at the top of the mountain. Well, that and Mac’s homemade chili.
From the summit of Wurtsboro Mountain, the next fourteen miles are more or less downhill. The hard part is over. Now I travel through bucolic back-country roads. The snow from the previous week’s blizzard is beginning to melt, and the creeks are babbling full with water. Having beautiful views during a race helps me to forget that there are still miles to run before the finish. I take in the sights as I cruise down the mountain, as I race along I think of how fortunate I am to be running this race.
There is something about running along secluded roads that makes me feel that I’m the only individual out enjoying them. I’m grateful to be able to be out in the middle of nowhere doing this thing I love.
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I just ran up a mountain.
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Crossing the finish line I know I’ve experienced something great. There is just something special about overcoming that initial obstacle of running up a mountain and then going on to run another fourteen miles.
At the Finish-line Festival enjoying coffee, hot chocolate, vegetarian chili and soup, soda bread and brownie cake made from scratch, oh, and toffee, I know I’ve just experienced something great. I wear the knit Wurtsboro 30k cap I got instead of the humdrum t-shirt of most races provide.
As always my best reward is finishing and the people I meet along the way.
Mac comes through with handmade wooden finisher blocks for all finishers, beautifully crafted top finisher awards, local honey for age group winners, and goodie bags all as unique as the race I’ve just run.
At the Finish-line Festival enjoying coffee, hot chocolate, vegetarian chili and soup, soda bread and brownie cake made from scratch, oh, and toffee, I know I’ve just experienced something great. I wear the knit Wurtsboro 30k cap I got instead of the humdrum t-shirt of most races provide.
As always my best reward is finishing and the people I meet along the way.
Mac comes through with handmade wooden finisher blocks for all finishers, beautifully crafted top finisher awards, local honey for age group winners, and goodie bags all as unique as the race I’ve just run.
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Douglas Haines is a distance runner who trains in Goshen, NY. He has completed 4 marathons with a PR of 2:43:40. He has a half marathon PR of 1:15:04. In the future, he considering the possibility of testing his limits in the ultra-running world. When Doug is not busy race directing the Hambletonian Marathon and running, he and his wife enjoy spending time with their daughter exploring hiking trails and gardening. https://www.facebook.com/HambletonianMarathon/ http://www.hambletonianmarathon.com follow on Strava: https://www.strava.com/athletes/douglas_haines |
