It’s been awhile since I’ve showcased a race course map, but the approach of autumn means lots of great fall races! My most recently completed project is the Fall 50, a 5-person, 50-mile relay that takes place on the beautiful Wisconsin shorelines of the Door County Peninsula on October 20th. The race can also be run as an ultra event.

Just from mapping the course on aerial photography, I could tell that the race is very beautiful, and wanted to showcase that by creating beautiful maps that make people think of fall colors. Do do this, I created a color ramp for the false-color elevation that consisted mostly of yellows, oranges, and reds. Another key feature of the maps is the ample shoreline, which I portrayed using the technique of coastal vignettes (multiple-ring buffers). The final touch was using the race’s maple leaf logo as the exchange symbol, which I did by vectorizing the logo in Adobe Illustrator and then exporting as an .emf, which can be imported into ArcMap as picture symbol.

In all, I was pleased with the outcome, and enjoyed creating maps to fit the unique “personality” of the course.

I frequently listen to the Dave Ramsey Show (and encourage anyone else with an interest in personal finance to do so as well). Each show, Dave reads a “Quote of the Day”, and most of them are pretty inspirational and worth chewing on. Dave’s quotes the last several days have been especially good, and I’ve swiped them and posted them below with some of my own musings regarding their application to running.

“Talent is cheaper than table salt. What separates the talented individual from the successful one is a lot of hard work” - Steven King

There is a host of pedigreed, talented runners out there who do not come remotely close to their potential. On the other hand, I’ve seen an even greater number of unheralded runners develop into great marathoners. Some of them (*gasp*) didn’t even run track or cross country in high school or college! Whether your goal is sub-4:00, sub-3:00, or an Olympic Trials Qualifier, you will make your greatest gains through sheer workload. Find the right mix of consistent training volume and intensity, and pursue it with passion, and you will soon find yourself burying those who are supposedly more “talented”. (although I think that the ability to push yourself and show intense drive is a talent in itself).

“Success is the maximum utilization of the ability that you have” - Zig Ziglar

How do we truly rate success in running? Is it breaking a certain time barrier? Finishing high in a race? Beating a particular rival? I think all those things can factor into success, but the most important criteria of success is simply meeting your potential. Not everyone has the genetics to win races or place in age groups, but everyone has the opportunity to push themselves to their limits, to answer the question: “What is the best I can be?” Reaching your maximum potential transcends any race time or placing. It is independent of age, course layouts, bad weather, or sore knees. It should be what we ultimately pursue. The times and race finishes will follow.

“There’s only one way to succeed in anything, and that’s to give it everything” - Vince Lombardi

How bad do you really want it? Are you willing to sacrifice and push the envelope in order to achieve greatness? How bad do you really want to qualify for Boston? How bad do you want to break 3:00? 2:40? 2:30? 2:20?

These are the types of questions I regularly ask myself, and challenge the readers of this blog (all three of you) to ask themselves as well. The legacy of your running and the stories you accumulate will last longer than the pain of any workout or the sugary taste of those Friday donuts. For myself, I have decided that it is worth sacrificing most of my non-family free time to run, stretch, do core drills, and get extra sleep. It is worth watching my diet and eating healthy. The yard looks like trash, but I am fit. Socializing can be done while running. Beer is good, but Olympic Trials is better. Sleeping in on Saturday is nice, but reaching for my maximum potential is done while awake.

It’s difficult to stay inspired and motivated during hard training cycles. I personally struggle with the “little things”, so need some motivation along the way. Hopefully these quotes will inspire you as they’ve inspired me. No more brurgers until I qualify. Happy training!

Vegetarians may want to look away…

Today I’m here to describe the wonders of the “Brurger”. What is a brurger, you ask? A brurger, also known as the “hambur-brat”, is a fascinating mix of wonder-meats. The core unit consists of a hamburger patty, cheese, and a Johnsonville bratwurst, all tucked into a standard hamburger bun. The bratwurst is first cut in half, and then split along its longitudinal axis before mounted on its greasy beefy base.

However there are a plethora of variations and enhancements can can be performed to the standard brurger. One nuance is simply additional condiments. We have tried salsa (Tex-Mex Brurger) and blue cheese dressing (Fatty-fat Brurger), all with great success. Another novel idea is adding fry sauce (Utah Brurger). *Note* for those who don’t know, “fry sauce” is a mixture of ketchup and mayo, and is generally only found in Utah for some reason.

Furthermore, the standard brurger can be built upon by simply adding more meat, for instance bacon (Pig Brurger), a second bratwurst half (Br-Brurger), a second hamburger patty and a second bratwurst half (Double Br-Brurger), or a chicken breast (Noah’s Ark Brurger — give me two of every animal!). Most of these variations are experimental and not recommended for people who want to live past age 60.

The best brurger I’ve ever had was just last week, while camping with my wife and a friend in northern Washington. After my first “Standard Brurger”, I decided I wanted something more, and soon invented the “Br-Brurger”. The layers were: bun, bratwurst, cheese, patty, cheese, bratwurst, bun. Although it dripped the largest amount of grease I’ve ever seen, it ended up being about the best thing I’ve ever eaten.

So what does this have to do with running, you ask? After all, this is running blog. Well, the brurger’s history roots deeply into the realms of running. The original brurger was invented by myself and several friends after the 2004 Canyonlands Half Marathon. After working ourselves over in this early-season half marathon, we all decided that we deserved something “special”, something that would replenish our depleted calories and fat stores. Being a Wisconsin native it seemed logical to me that bratwurst should be involved. One thing led to another, and after some group collaboration the first brurger was born in the campground at Arches National Park.

The brurger soon become a traditional post-race meal. The deal is that you have to “earn” it. Usually a half marathon is sufficient, although special exceptions are allowed as well, such as long journeys and reunions with friends.

While in training, I keep my diet pretty tight: a lot of vegetarian cuisine, lean poultry, and fish. However, at times I feel it appropriate to let loose and celebrate, whether it’s finishing a tough race or enjoying the companionship of friends. For me, the brurger symbolizes the balancing of rigid training with celebration. Eating healthy is definitely beneficial for running…but something you just gotta unbuckle the belt and enjoy!

And while I’m off-topic, go Packers!