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11 Jams by Women to Run to Right Now

Photo By Robert Shaer

Twice Hannah Georgas has been the Juno-award nominated “Songwriter of the Year,” and her music has played on the TV show Girls. She’s also a very cool human being, and a gigantic supporter of women in music; her newest album is called Imprints, and features covers of Tegan & Sara, Janet Jackson, the Eurythmics, and more. Tonight, she plays in Toronto at the Luna Lounge, but before she hits the stage, she gave us 11 Jams by Women to Run to Right Now. “I’m gonna have to run to this soon,” she says. “There are some JAMS!”

Boyz, by M.I.A
Mommy Complex, by Peaches
Ever Again, by Robyn
Uncatena, by Sylvan Esso
Touch, by Shura
Before, by Wye Oak
Corporeal, by Broadcast
Shark Smile, by Big Thief
Go Deep, by Janet Jackson
Never Be Like You, (feat. Kai) by Flume
Myth, by Beach House

Milk Does A Body Good

A mom takes a trip to an organic Ontario dairy farm to see how healthy food is made.

By: Ben Kaplan

Shamsi Ladak is a 37-year-old mother of two who takes her health very seriously. A marathon runner, she’s currently training for her first ultra, and when she’s not teaching high school science and physical education in Toronto, where she also organizes Friday night workouts for her fellow teachers, she likes to make her family homemade meals. Recently, Ladak was persuaded by a naturopath to avoid dairy products. However, when she met with a nutritionist, Eric Williamson with the University of Toronto’s Faculty of Kinesiology & Physical Education, he reinstituted dairy into her diet. She immediately felt stronger. She said the difference was stunning. And she began to hit personal bests.  “Dairy helps me get my protein and it has such good healthy fats that when I changed my diet, it was like night and day—I was so surprised, and I felt so much better,” says Ladak, who runs six days per week before her children awaken, often leaving the house at 5 a.m. “I began working with MyFitnessPal and measuring the grams of protein, carbohydrates and good fat that I ate and I found that, with dairy, there were so many important nutrients I was receiving that I couldn’t get from things like supplements and almond milk.”

Dairy has had a rough ride since the Canada’s Food Guide updated its recommendations, removing dairy from a food group and recommending water as the drink of choice. Of course, milk has long been associated with a runner’s recovery, and dairy products like eggs and Greek yogurt also contain the type of good fats and protein the body needs. While Olympic runners (and moms) like Melissa Bishop and Krista DuChene have come onboard as vocal dairy defenders—if such a category even needs to exist—Ladak decided she wanted to see how organic dairy products were made and took a recent trip to the source. She drove about 120 kilometres north of Toronto to the Mapleton’s Organic Dairy Farm, where Martin de Groot and his daughter Arwa have ruled the roost for nearly 40 years. Their farm is practically an advertisement for a healthy, all-natural life.

“Trends come and trends go, but that means very little to us, because we know how good natural food really is,” says de Groot, who took us on a tour of his working farm, where goats, sheep, turkeys and chickens all live in harmony with almost 90 cows. “We’re environmentalists and farmers and everything we do—from what we feed the animals to how we treat them to how we power our farm—is in harmony with nature and all-natural, GMO-free. We know how good dairy is because we know that the best food is real.”

Williamson, the UFT nutritionist, conducted a study recently written up in Runner’s World showing that protein requirements are higher than what athletes are currently consuming for optimal performance. Most athletes currently consume 1.2 g/kg (females) to 1.6 g/kg (males) of protein, but he suggests 1.8 g/kg would be better. Not surprisingly, dairy is a terrific—clean—protein source. “There is an overwhelming amount of support for the outcomes of good health from dairy,” Williamson says. “It has lots of great things that runners need, like protein, calcium and vitamin D, but it also other minerals that can be hard to find elsewhere.” Those other minerals could be the X factor, and scientists are working hard as we speak to find out exactly what the hidden molecular properties are. However, walking around the Mapleton’s Organic Dairy Farm, it’s hard not to be seduced by the peacefulness and simple harvest. While Bliss, their Australian Shepherd, roams freely throughout the grounds, we see the animals and the
solar power and the silos where their homegrown feed is preserved for the winter. When Ladak enters the oversized barn, her decision to return to dairy seems reinforced. It’s not just personal bests that she’s after; she wants to feel good, and feel strong. “It’s just so simple,” she says. “We are what we eat.”

Dr. Brian Roy is with the Department of Kinesiology at Brock University in St. Catharines, and, for him, a runner’s decision to choose dairy comes down to our energy needs. “Dairy is energy dense and nutrient-beneficial and we’ve seen studies that show athletes who consume dairy lose body fat and gain lean mass,” says Dr. Roy. “It’s also a complete food with no additives or antibiotics, and a clean, consistent product that’s inexpensive and available everywhere. I feel comfortable recommending dairy for almost anyone.”

For Shamsi Ladak, the decision to switch back to dairy for her ultramarathon training was easy. Her relationship with Eric Williamson has become closer and together they’re coming up with the right food combination to prepare for her ultra marathon in Niagara Falls in October. On the bucket list is qualifying for Boston, and seeing as many girls as possible participate on her cross-country team. The energy she’s receiving from dairy is working. Martin de Groot doesn’t think the way a runner should eat is really that complex. “The problem I have is with anyone who takes things to extremes—meat, veggies and dairy, everything in moderation, that’s how you eat healthy,” he says. “Dairy is an all-natural food and you know where it comes from. It’s nature’s perfect food, and it doesn’t get any better than that.”

Please note: This is a sponsored content post for Dairy Farmers of Ontario.

 

It’s Time for Trans/Queer inclusion at Running Races

If you identify as a trans, non-binary or gender-fluid athlete, registering for a race may not be inclusive. For people unaffected by this issue, the answer may seem cut and dry. However, it’s not as simple as adding another category, or hormone regulation. If you identify as cisgender, we’ve heard from you long enough. Where our running community can help support the gender evolution in sports is by giving trans and queer individuals a platform to share their ideas. Susan Gapka, a trans activist, half-marathoner and policy-maker in Toronto will be part of a Divas Marathon panel taking place at the Gladstone Hotel on March 11th at 7 pm. Here, Susan shares her story with Lindsay Van Gyn of the Divas Running Series, sponsoring the event.

Q: Why do you think a panel like this is important to the running community?

Susan: This panel will ignite a much-needed public conversation on inclusion for running and other sports to provide opportunities and access for trans and nonbinary people for recreational, health and wellness, and social inclusion outcomes.

Q: Transitioning is a different experience for everyone. How do you think the variance of transitioning impacts how the public views trans people in sports?

Susan: Individual sports have been more welcoming in recreational settings, whereas team sports require a stronger adherence to inclusion, albeit challenges such as transitioning, change rooms, gender-based behaviours and practices. Social change in attitudes enhance this shift.

Q: Some sporting bodies have reconciled trans participation in sports by focusing on hormone levels. Why is this not the only component that governing bodies should focus on?

Susan: Hormone levels are only one of several characteristics which manufacture outcomes of sex and gender. It’s important to remember that binary divisions in sporting bodies are based upon sexual characteristics derived from patriarchy and sexism, homophobia and transphobia. Understanding the progression of women into sporting from an original prohibition helps to grasp the importance of trans and nonbinary social inclusion.

Q: Identity politics awareness has increased recently. What does this mean for sports at both the recreational and professional level?  

Susan: Social inclusion has increased for trans and nonbinary athletes and this is a positive outcome. Identity politics will be attacked by opponents of inclusion most frequently based upon myth-making, story-telling, and fear-mongering. These setbacks can be expected occasionally and it’s a noticeable component in the evolution of human rights. Mostly opponents are external to the sporting world and I suggest that unless they are athletes or sporting officials they have no authority to dictate how runners or organizations operate, set criteria, or establish rules.

Q: How can the community better understand how binary categories affect people who don’t identify within this structure?

Susan: The trans question has largely been answered in the public in that the transition from one sex and gender to another is located within the binary of male or female, man or woman. One outcome of codifying trans human rights with gender identity and gender expression protects and provides remedy for trans people disadvantaged and indicates a ‘Duty to Accommodate’ for organizations and sporting bodies. This shifts the onus from the individual to comply with the sporting body to an onus upon the organization to accommodate the trans person up to the point of undue hardship.

One phenomenal outcome has been the space, agency, and advocacy emerging from the grounds of ‘gender expression’. Gender fluidity, sometimes expressed as nonbinary is a complication for binary selection in sports. The conversation will be difficult and challenging, yet I find comfort in my own struggle, and extend support in solidarity and the knowledge that my own exclusion was harmful, hurtful, and a motivation to change society for the next generation.

Q: How can being misgendered by the sports community affect athletes and participants?

Susan: If misgendering is malicious both the intent and its impact has negative effects both upon the individual and structurally across sporting communities. The fixed binary foisted upon membership can be transferred towards change upon mechanisms for more inclusion, while understanding they have the ability to both respond to this inequity and to become leaders in carving a new path forward for social inclusion into sporting and recreational activities.

To hear Susan at the Gladstone Hotel on March 11 at 7pm, along with Christine Hsu, Diversity & Inclusion Learning Consultant & Facilitator, Alyx Duffy, genderqueer equity educator and Barb Basharat, Anti-Poverty and Homeless Programs Coordinator at the 519 and former Senior Specialist, Sport & Recreation for PrideHouse Toronto, click here: https://tinyurl.com/yyo99e53

Top photo courtesy of the Toronto Star

Best Ever Paleo Chocolate Chip Cookies

By Ally Shoom

You can’t go wrong with a chocolate chip cookie, especially when it’s a healthy version! These cookies are high in protein and healthy fats and they’ll satisfy your sweet tooth without all the refined sugar. A couple of these make an excellent snack or dessert.

Makes: 10 cookies

INGREDIENTS:

1/3 cup coconut flour
2T almond butter (or other nut butter of choice)
2 whole eggs
1/4 cup coconut oil
1/4 cup raw honey
1.5 tsp vanilla extract
pinch of sea salt
1/4 cup dark chocolate chips
1/4 cup unsweetened shredded coconut

INSTRUCTIONS:

ONE: Preheat your oven to 350°F and line a baking sheet with parchment paper.
TWO: Whisk together coconut flour, nut butter, eggs, coconut oil, honey, vanilla extract, and salt. Keep whisking until mixture becomes thick. Then, stir in chocolate chips and shredded coconut
THREE: Using a spoon, portion out the cookie dough onto your baking tray.
FOUR: Bake for about 12 minutes (you want the outside of your cookie to turn golden brown)
FIVE: Let cool and then enjoy!

Aly Shoom is a holistic nutritionist based in Toronto, Ontario, you can follow her on Instagram and at AlyShoom.com

iRun Radio

iRun Radio

 

On this week’s show, Mark speaks with Rhonda-Marie Park, a visually impaired runner who is aiming to make running more inclusive for everyone. Then, Eric Strand a long distance runner from St. Louis, explains why he runs a marathon course from finish to start, then start to finish as part of his training. Plus, Andie Foster, a runner Mark met at the Winterman Marathhon in Ottawa shares how she is preparing for the Comrades Marathon in South Africa, one of the largest ultra race in the world.

iRun Eats & Drinks: Issue 2, 2019

Everything you need to know about eating, both before and after your races, like Olympian Natasha Wodak in iRun Eats & Drinks.

Dive in racers, we have something cooking: from Olympian Natasha Wodak’s nutrition tips to Sage Watson’s love of Albertan beef; the hidden ingredients in race gels and everything you need to know to eat like in Kenya from your Canadian home; recreate the best healthy recipes, follow an ultra marathoners trip to a dairy farm and tricks plus treats for your next races—iRun Eats & Drinks is everything drinking and food.

Please click on the box on the lower right and enjoy iRun Eats & Drinks special issue in full screen. Also: to win Tasha’s exclusive Tim Hortons singlet, see page 28—cheers. 

[real3dflipbook id=”14″]

Issue 02 – 2019 – Full Download

Running Icon Kathrine Switzer to Speak in Toronto

Running icon Kathrine Switzer will be speaking at the Toronto Marathon expo this May. The first woman to register and run the Boston Marathon–dodging an official who tried to pull her off the course in the process–Switzer is also the founder of the global non-profit 261 Fearless.

You’ll have two chances to hear Switzer and her colleague Emily Ertel speak at the Better living Centre (195 Princes Blvd, Toronto):

  • Friday May 3rd at 4pm
  • Saturday May 4th at 2pm

Both talks are free to attend and you can register now!

Fearless 261 is founded in the spirit of Switzer’s groundbreaking run at the 1967 Boston Marathon. The organization’s mission is to, “use running as a vehicle to empower and unite women through the creation of local running clubs, education programs, communication platforms, and social running events.”

While in Toronto, Swizter and Ertel are hoping to recruit new “261 Coaches” to establish and lead local run clubs and connect with fellow coaches from around the world.

“Running for women is beyond sport; it transforms and empowers women in everything they do,” explains Switzer. “There are women all over Canada—not just in cities like Toronto, but in remote areas —who need the support and confidence that the 261 Fearless running program can give them.  And there are women in Canada who would love to show them how they can do it.”

Find out more about Switzer’s upcoming Toronto visit and 261 Fearless here.

Fun Facts, Amazing– But True:

  • Just about everyone who runs knows the story about Kathrine Switzer’s first run in the 1967 Boston Marathon, where an official tried to pull off her bib number and throw her out of the race—because she was a female. The Marathon was a men’s-only event then and Switzer’s celebrated entry and finish in the Boston Marathon was the spark that ignited the women’s running revolution.
  • Fifty years ago it would have been difficult to imagine that now more than 50% of the runners in the USA and Canada are women!
  • In 2017, after Switzer (at age 70) ran the Boston Marathon in celebration of the 50th anniversary of that first historic run, the Boston Athletic Association retired bib number 261 with honor from further competition in the Boston Marathon.

Info via 261 Fearless.

Try This Power Grain Meal for Dinner

Freekeh Power Bowl with Dill Pesto 

Freekeh is a roasted green wheat with a mild smoky flavour and satisfying chewy texture. Its a high-fibre whole-grain option that makes a healthy base for any power bowl. If freekeh isn’t available, try substituting quinoa, barley or brown rice.

Servings: 4

INGREDIENTS

1/2 cup (125 mL)         freekeh

4                                  eggs

1/2 lb (250 g)               asparagus, trimmed, chopped and steamed

1                                  ripe avocado, peeled, pitted and chopped

1/4 cup (60 mL)           finely crumbled feta cheese 

Dill Pesto:

3/4 cup (175 mL)                  fresh parsley

1/4 cup (60 mL)           fresh dill

3 tbsp (45 mL)             finely chopped walnuts

1 tsp (5 mL)                 finely grated lemon zest

3 tbsp (45 mL)             lemon juice

1 clove                         garlic, minced

1/2 tsp (2 mL)              salt

1/4 tsp (1 mL)              freshly ground pepper

1/4 cup (60 mL)           olive oil

DIRECTIONS

ONE: For Dill Pesto: In food processor, pulse parsley, dill, walnuts, lemon zest, lemon juice, garlic, salt and pepper until combined. With motor running, slowly pour in olive oil until almost smooth. 

TWO: Cook freekeh according to package directions. Meanwhile, fill saucepan with enough water to come 3 inches (8 cm) up side; heat to gentle simmer. Break one cold egg into small dish or saucer; holding dish just above simmering water, gently slip egg into water. Repeat for remaining eggs. Cook in barely simmering water until white is set and yolk is cooked as desired, approximately 3 to 5 minutes. Remove eggs with slotted spoon. Drain well on paper towel.

THREE: Toss freekeh with half of the pesto. Divide evenly among 4 bowls. Top with asparagus, avocado and crumbled feta; drizzle with a little more pesto. Top with poached egg.

Nutrition Facts: Per 1/4 recipe: Calories 420; Fat 31g; Saturated Fat 6g; Trans Fat 0g; Cholesterol 195mg; Sodium 470mg; Carbohydrate 22g; Fibre 4g; Sugars 2g; Protein 14g

Recipe courtesy of Egg Farmers of Canada.

BMO Vancouver Marathon brings Boston Marathon winner Yuki Kawauchi to Canada

Photos courtesy: Boston Marathon

In May, Boston Marathon winner Mr. Yuki Kawauchi will make his Canadian debut, competing at BMO Vancouver Marathon. Last April, Kawauchi became the first Japanese runner to win the Boston Marathon since the late 1980s. With his 40-hour work week, Kawauchi’s accomplishments run deep and include world records such as the most sub-2:11 marathons (20 times) along with 12 sub-2:16 marathons, the most in one calendar year. As the only marathon in town, the BMO Vancouver Marathon draws over 17,000 runners from more than 60 countries, including last year’s winner, Zheng Zhiling who became the first Chinese runner to win and will return this year. We caught up with Kawauchi to find out a little more about his training and why he choose Vancouver as his Canadian marathon debut.

iRun: What is it about marathon that you so enjoy?

Yuki Kawauchi: It lets me expand my own possibilities through travel and meeting people.

iRun: How have you balanced full-time work with your training and racing schedule?

YK: Since I worked a full-time job I had to use races as workouts, so most of them served that purpose. I’m very careful about recovery as well. When I was young my parents made me run hard every day, so my body grew up used to it and I think that has helped me later.

As of April I’ll be a full-time runner. For the ten years before that I worked from after 12:00 to about 9:00 p.m. on weekdays, so I always had my mornings free to do my training. Having that kind of constraint made me focus on using the time I had the most effectively I could. Most weekends I used races as my main workout for the week.

iRun: Of all your accomplishments, which ones are your favourites?

YK: Winning the 2018 Boston Marathon. The 2010 and 2011 Tokyo Marathons and 2013 Beppu-Oita Marathon were all breakthrough races for me as well, and I am proud to have represented Japan at three World Championships and one World Half Marathon.

iRun: What do you think about when you think of Canada? 

YK: Maple syrup and ginger ale.

iRun: Why have you chosen Vancouver, British Columbia and the BMO Vancouver Marathon, for your Canadian debut?

YK: One of my running friends had done Vancouver before, so when I was invited this time I talked to him about it and had a good impression.

iRun: Where in Vancouver do you want to visit outside of racing?

YK: I’d like to run in the Capilano valley.

iRun: What goes through your mind during a race? 

YK: It depends on the race. For example, sometimes I might look at the situation and competitors around me and think, “At what point should I start racing?”

The Scotiabank Toronto Waterfront Marathon, according to the Porter Airlines CEO

Bob Deluce is one of our favourite runners. There’s something about the owner of an airline that flies to so many great races, also being a racer that’s inspiring. Also, that he’s 69 and busy and nevertheless trains alone for marathons, and has two of his kids into running, makes him a great friend of the magazine. In October, he ran the Scotiabank Toronto Waterfront Marathon. We checked in with Bob about his race, and if he ever plans to run the marathon again.

iRun: What number marathon was that for you in the fall?

Deluce: 3

iRun: Did you enjoy it? How do you think your training paid off? 

Deluce: Definitely enjoyable and I am pleased that I was able to complete the marathon. Training paid off—but a slightly longer training period and a slower build up would have benefited me.

iRun: I believe you said this might be your last. That you wanted to run this one while you still could, while you were young enough, however, lots of marathoners say that, then run their marathon, and get hooked again. Is that your story? Will you run another marathon in 2019? 

Deluce: I’m not committing to another marathon at this point—at least not publicly! Based on the time commitment needed, it’s probably more realistic for me to look at shorter distances, with a half marathon being what I am planning for some time in the spring, and if that goes well perhaps I will look to doing another full marathon again in the fall.

iRun: Tell us about your race. I understand, for the first half you were breezing. And the second half got a little hard (which is the story of everyone’s marathon). Tell us the story of your race. 

Deluce: That is a good description. I was really on target through the first half and then I sort of hit a wall, as they say. Honestly, it took a lot of effort for me to finish, but I got through it and was satisfied to cross the line in the end. Marathons are pretty good metaphors for life. It doesn’t usually go according to plan, but you can still achieve a result if you adapt and find a way to get there.

iRun: What training run do you think best prepared you? 

Deluce: I ran a particular 30K route as I was getting closer to the actual marathon, which did have a few hills and on a day that was also quite miserable from a weather point of view. I finished that comfortably and came out of it feeling that the run couldn’t be any worse than that, so it kind of psychologically prepared me for the longer marathon.

iRun: If you do it again, how would your training tweak? 

Deluce: I would definitely start sooner and build up slower and pay more attention to both hydration and nutrition.

iRun: We’re taking a Porter to Quebec City for the Pentathlon Des Neiges. And have taken Porter to run the Boston, New York and Ottawa Marathons. As a marathoner, how does that make you feel, when people take your planes to a race? 

Deluce: We know that a lot of people fly with us to races. It’s a nice feeling knowing that they are going with a purpose to accomplish something that is typically very personal for them— often it is their first marathon. We’ll be there to help them celebrate with a free glass of wine or beer on the flight home! I’d say they’ve earned it at that point.

iRun: Lastly, can you recount that story once again, about the time you flew your run crew to a race, touched down, raced, then flew everyone back home? What race was that again, and who were you with? 

Deluce: Yes, that happened in about 1978 while I was with Austin Airways and we did take a group of 52 runners from Timmins to Nanasivik, which is north of the Arctic Circle on Baffin Island. I completed that run and have a plaque somewhere to prove it.

iRun: Thanks for your time, sir. We’ll see you at the marathon in October. 

Deluce, laughing: We’ll see. We’ll see.

Photograph courtesy of Marathon-Photos.com.