San Diego 100 - Race Report

Ever tried to mix things up on a 100 mile run? Make it fun? Keep it interesting? Its not easy because it’s still, well, 100 miles.  

Whether it was the copious amount of Cabernet and the gineormous hamburger I had for my pre-race dinner, the Vespa drink and mayo-smothered turkey sandwiches during the race, or the hours spent on my elliptical machine at sub-aerobic heart rates for many months, something worked for me at SD 100.

Race Director Scotty Mills

The only problem with wearing a blue clown’s hat made of heavy felt for 100 miles is that after just 13 miles your head turns into a boiling tomato. So my vision of running 100 miles with a clown hat to “mix it up” quickly faded, and I flung the circus derby like a Frisbee at Rob M when I rolled into the Red Tail Roost aid station.
 

The San Diego 100 mile endurance run takes place in the Laguna Mountains 57 miles east of downtown San Diego. 2011 was the tenth running of the race which, by this runners account, is every bit as challenging as Western States. Sure San Diego lacks Western States’ vertical gain and loss, but it more than makes up for this in its more challenging technical terrain. Yes San Diego lacks the stifling Western States’ heat, but it counters with a long sustained climb at elevation at the end of the race. Its no surprise that the average finishing times of these two races is within 3%. 

One of the toughest sections of SD is an 8 mile climb which comes at mile 36, during the hottest time of day. I suffered here but loved the popsicle station around 2.5 miles into the climb. Here runners are offered a choice of a small or large popsicle, the large being the prized cherry/pineapple Big Stick I remember from grade school. Have you ever run with a Big Stick? I grabbed my ice cold 60 calories and quickly shuffled along.

Jen and I at aid station

As I moved through the aid stations my crew was doing a great job at keeping me fed and hydrated. My wife Jen, Laura W and Rob M served me what I’ve determined was my magic formula – Vespa Drink and Turkey sandwiches. I started on this diet at mile 44 and by mile 50 an unusual and sustained energy crept into my legs. My heart rate dropped to a consistent 130 bpm, my optimal fat burning zone. I no longer had to eat gels every 30 to 45 minutes to sustain my energy as I had early in the day. 

Having now completed my third 100 mile race, I’ve come to realize that this sport is as much a selfless endeavor as it is a selfish one. On the grander scale, the hours of my solitary training to prepare for this grueling oddity are dwarfed by the hours spent by all the race volunteers and my crew and pacer who worked around the clock to watch my back. It is here that I give a special thanks to Rob M who, for the third time now, paced me to the finish line of another 100 miler. When I began to crack around mile 93, yelling loudly that we were sure as hell lost on this dark trail, Rob simply said “stop worrying about your map and just run”. At one point I was sure we’d missed a turn, thinking we’ve covered more ground than we really had. When Rob finally said “you think you are hauling ass and you’re just not” I knew it was time for me to shut up. Moments later we found our turn and began the long descent to the finish line.

As Rob and I approached the finish line I could see Scotty Mills, the race director, who I’d seen throughout the day offering words of encouragement to all the runners. Then I heard Jen and Laura W cheering for me, and I knew I had truly reached the end of this journey. Time was on my side on this one with a top 10 finish and a new PR of 21 hours and 46 minutes.

To my crew Jen and Laura W, all the volunteers (especially Bad Rats Scotty Mills and Tracy Moore), and most importantly my pacer Rob M, thank you all for making this journey one to remember.