We’ve got a 13.1 sticker on our car that occasionally elicits a question, or even less often creates the question, “What half marathon did you run?” Of course, the Napa to Sonoma Wine Country Half Marathon was survived so many years ago that it’s like a lovely memory, the pain of every step as the result of a pulled achilles heel finally dulled over time. But the feeling of crossing the finish line will be an accomplishment that always brings a feeling of pride.
So, have you signed up for the Pasadena Marathon this Sunday, June 30th? If a half marathon is not your thing, there are also openings in the 10K, 5K, and the Kids’ Run of half a mile.
A race-day festival will be held at Pasadena City College with a “Finish Line Festival” opening at 5:15 a.m. (when is sunrise?). There will also be a Kids’ Zone, and food and retail vendors.
Teams will be running like the Pasadena Pacers, the Longo Speedracers, Kidspace, Strides for Hope CSC Team, Warner Bros. Tri Team, and German Shepherd Rescue of Orange County. The Pasadena Pacers welcome everyone to come and train with them for free; check out their Facebook page here for more information. Here’s a PDF of their training schedule (oh, the memories!): schedule.
Participants receive a Tech t-shirt, goodie bag, and bib with timing device (cool!). And everyone who finishes gets a Finishers’ Medal. Wear it with pride.
As part of Lasagna Thursdays, Trattoria Neapolis (named best new restaurant in Pasadena; read review here), is offering to help runners carbo load—with free lasagna (with purchase of entrée) to anyone showing proof of registration. Offer only good Thursday, June 27th, while supplies last.
Pasadena Marathon 2013
Sunday, June 30
Start times: 1/2 marathon, 6:20 a.m.; 10K & 5K, 7 a.m.; Kids’ Run, 8 a.m.
Cost: from $17 for the kids’ run to $114 for the half marathon
For complete info, visit PasadenaMarathon.org
An aside: Trattoria Neapolis features a different lasagna every Thursday, created by chef Bryant Wigger. Thursday, June 27th, they will offer Wild Boar Lasagna with wild boar ragout, sautéed mushrooms, rosemary, porcini besciamella sauce, and watercress salad.