The Jan/Feb 2015 Newsletter of the Daytona Beachcombers Running Club

"Be always at war with your vices, at peace with your neighbors, and let each new year find you a better man." - Benjamin Franklin 
 

brian

Ultraman World Championships 2014 Kona, HI

Brian Fredley

A beautiful story about his journey

If you're from my generation you might remember the ABC wide world of sports themed beginning with the "Trill of Victory and the Agony of Defeat".. It was very dramatic as TV usually is but it showed the highlights of the greatest sports accomplishments as well as the most catastrophic crashes or let downs sports could offer. There was very intense music and sound effects to go along. I try to put my experiences into these two categories but there really is a multitude of gray shades in between. I have had many victories in my life and more specifically with my endurance racing. In addition, I have had most of the shades of gray and few defeats. However, the defeats seem to be where my greatest learning curve resides for growth. This weekend I competed in the greatest ultra endurance triathlon in the world, the "Ultraman World Championships" on the Big Island in Hawaii. We arrived last week willing and prepared to start the race.. With the support of my family.. Alexis Martin, Emerson, John Fredley, Marilyn Fredley and close friend Art Zimmet.

The travel to Hawaii went smooth but after only a few hours of arriving; I came down with a stomach flu like no other that I have experienced. On Tuesday, I slept 14 hours trying to recover. On Wed and Thurs, we spent most of the time preparing bikes, supplies and food for race to circle the entire island; 322+ miles in a three day stage race with some of the best athletes in the world at this distance. Thanks to Alexis, she nursed and supported me to be able to be in condition to start the race which looked impossible just 12 hours before.

Day 1 was rough but the swim went well.. 3 hours 10 or 11 minutes for 6.2 miles of an open Pacific Ocean swim.. I can out of water 11th I think.. The bike was a grueling 90.5 mile uphill climb to Volcano Village from the West Coast which I did in over 8 hours arriving at finish in 26th or higher place with less than 25 minutes to the 12 hour cut off. The finish was in the cold and rain due to the elevation and weather in the area. Just making the cut off was remarkable in my mind considering the difficultly of the course and my condition. Without the support of my family and crew led by my Dad and Art Zimmet I would not have made it. The course was extremely challenging and my whole food strategy had to adjust throughout the bike leg. We learned quickly that fruit was about the only thing my stomach could take.. And we had none with us at the start. My crew somehow was able to locate, prepare and serve pineapple, water melon and Avacado throughout the 8 hours to keep me going which is not my normal race fuel. As I said, just finishing was amazing.

That night I was able to almost have my dinner but still felt unsettled. I had never finished an Ultraman stage so late and had so little time to prepare for the next day. Thanks to Alexis, she helped get me prepared to do it again the next day.

Day 2, started for a 171.5 mile bike leg in the cold and raining near Volcano Village. What I didn't expect was that it would rain all day without any breaks. I rode for 135 miles in 9.5 hours mostly uphill in the wet, gritty, cold and miserable conditions. My food intake was better than the previous day as far as variety and not just fruit. I ended up making the decision to drop out after 2 hours of going approx 8-9 miles per hour and realizing that I didn't have the nutrition stored in my system to continue. I knew I was not going to make the cut off with less than 2.5 hours remaining and 36 of the toughest miles ahead. I stopped on the side of the road and told my crew I was done for the day and they didn't try to talk me out of it. It was clear I was done.

I started racing bicycles when I was 12 and triathlons when I was 15, at age 46  this race was a culmination of 30+ years of preparation and experience. To have it not go the way I had planned was disappointing but in the bigger picture I am so  proud of my effort and the efforts of my family and crew for making the impossible, possible.. I have done this distance race before and know how it goes well but to experience still go as well as it could when odds are against was probably more satisfying. I think I made it a total of 232 + miles of the 322 and am now more motivated than when I arrived.

The trill of victory is sweet. However , the agony of defeat not only teaches us but it also motivates us to figure out how to come back and do it better the next time. More importantly, just to do it the next time and not give up. In this case, it was  the journey that was the point of being here and literally the journey was amazing. I am not sure if I could have avoided the virus I was dealt somewhere along the way and that was my biggest hurdle but setbacks should be looked at as opportunities in this life. I am grateful to have my mom and dad here to visit with and support me along with my family. We will spend a few more days here enjoying time together.

I am healthy today finally and actually feel like I could race tomorrow. The difference is my nutritional storage has come back to par. Tonight we will celebrate with all the Ultraman participants and celebrate our victories and defeats. Congrats to the athletes and organizers of the race. There are many stories to be told and I cannot wait to hear all about them. It is a very special event and group to call my extended family.

My goal is to come back and compete and complete this course on another journey. Thank you Alexis my love, Mom and Dad and not last, my buddy Art..  Your love and support is my ultra-energy that keeps me going through thick or thin. You are truly my secret weapon.

This race is dedicated to my daughter Emerson who will remember this trip for the rest of her life.

Thank you Brian for a truly awesome and inspiring account of your determination and courage.  The entire running community is proud and in awe of your accomplishment.  You are an inspiration to all of us.

recipe                                 

"WHO COOKED THAT UP?"

Cincinnati Chili

(perfect for this weather)

Cincinnati chili is one of those improbable recipes, one that "could only happen in America,"  or some place where immigrants meet immigrants and all lay down their spatulas, have a good taste, and pick them up again, swapping ideas, to create a new dish from the melting pot. 
The credit for inventing Cincinnati Chili always goes to "some immigrants from Greece" and the earliest of these appears to be Tom (or Athanas) Kiradjieff who, along with his brother John, opened a hot dog "parlor" (larger than a stand, smaller than a restaurant) next to the Empress Burlesque Theatre on Vine Street in Cincinnati in 1922.

The hot dogs, which were made famous on Coney Island, New York, were known as "coneys"  and they were sometimes covered with grated cheddar cheese and chili, a meaty concoction from Texas and other parts of the southwest.  However, the Kiradjieffs couldn't resist adding a few ingredients to the chili, spices that a Macedonian might like in his stew --  allspice, cinnamon, bay leaves, vinegar, - that sort of thing. And they began serving the chili in a plate or a bowl without a hot dog and that was

One Way - chili -- 
with oyster crackers on the side

 What about adding a mound of cheese?  That was

Three Way - chili on spaghetti with grated cheddar on top -- 
with oyster crackers on the side.

Chopped onions would be added if you ordered it

Four Way -  onions underneath cheese on top of  chili over spaghetti-- 
with oyster crackers on the side

Finally, if you liked beans with your chili, you could have it

Five Way - spaghetti, chili, onions, kidney beans and grated cheese-- 
with oyster crackers on the side.

The Empress Chili Parlor flourished, and many of the employees struck out on their own, changing the basic chili recipe according to individual  taste and attracting new customers in various sections of town.  Today you can still have Cincinnati Chili not only in Cincinnati, but also in many franchised chili parlors in the midwest and south. 

The thing that makes Cincinnatians' recipes different from the way you and I would start cooking the chili is not only the spices, but also the method.  They do not start by browning the meat, but by boiling it!   Here's an example culled from several versions:

Cincinnati Chili 

1/2 ounce unsweetened chocolate 
2 Tablespoons cider vinegar 
1 bay leaf, crumbled 
2 teaspoons Worcestershire sauce 
2 teaspoons ground cinnamon 
1 teaspoon salt 
4 drops of Tabasco sauce 
2 teaspoons paprika 
2 beef bouillon cubes 
1 teaspoon Accent (optional)

Bring the water to the boil and add the ground beef.  Stir until the beef is separated and add the rest of the ingredients.  Reduce heat and simmer, uncovered, for 2 to 3 hours, or until thickened.  Cool, then refrigerate overnight.  Skim off any accumulated fat and reheat the chili.  Serves 6-8, with any or all of the following accompaniments:  cooked spaghetti, finely grated cheddar cheese, chopped raw onion, cooked kidney beans, and oyster crackers on the side.

hugh

Running Seniors

Hugh Wilson 75, Jean Bernaquez 82

Hugh Wilson has been coming to our area for many years getting out of the cold weather in Quebec to come run in the much warmer Florida weather.  This year, Hugh brought along his friend, Jean Bernaquez, from Montreal.  They arrived in Daytona Beach on October 22nd and immediately went to work running a 5K in Melbourne the next day.

Hugh and Jean met about 15 years ago and immediately bonded with their running.  They, along with 4 others, ran and competed in many races in Canada, Vermont, and various parts of New York.  For many years there were 6, all seniors, who frequented the running circuit in Canada and around.  Now, the 6 have dwindled down to just the two.....Hugh and Jean.  The others have fallen by the wayside as their running days have come to an end.  You see, Hugh is now 75 years young and Jean is 82.  Hugh usually wins his age group in the 5K's with a time around 25:00 to 26:00 minutes.  Jean competes in the 80 & over age group with an average 5K time of 26:00 and has no problem winning his age group.  Unbelievable! Some days they have run two races.  On December 21st they ran a 5K in Mount Dora in the morning and Last Gasp in Jacksonville in the afternoon. They participated in Golden Age T & F and the Senior Games.  In the 8 weeks they were here they participated in 28 events.  They will compete in the 31st. Annual DeLeon Springs 5K on January 4 and head for home after the race.

In 2014 Hugh ran 57 5K's, 14 2K's, 1 10K, 1 4K, 1 8/12 Mile, 5 100 M Run, 6 200 M Run, 6 400 M run, 5 800 M, 6 1500 M, 1 3000 M Run, 4x1500 walk, 1 1600 M walk, 2 1K walk, 1 5K walk and 2 3K walk.  Hugh began his 2014 racing season in Melbourne, Fl on Jan 4, 2014 and ended his season with a race in Ormond Beach on December 27!  Pretty impressive record!

Celebrating his 75th birthday on December 28, Hugh starts another year of running in a new age group!  Happy Birthday Hugh! 

Twas the month after Christmas, and all through the house

Nothing  would fit me, not even a blouse.

The cookies I'd nibbled, the eggnog I'd taste

At the holiday parties had gone to my waist.

When I got on the scales there arose such a number

When I walked to the store (less a walk than a lumber).

I'd remember the marvelous meals I'd prepared:

The gravies and sauces and beef nicely rared,

The wine and the rum balls, the bread and the cheese

And the way I'd never said, "No thank you, please."

As I dressed myself in my husbands old shirt

and prepared once again to do battle with dirt-

I said to myself, as I only can

"You can't spend a winter disguised as a man!"

So-away with the last of the sour cream dip,

Get rid of the fruit cake, every cracker and chip

Every last bit of food that I like must be banished

"Till all the additional ounces have vanished."

I won't have a cookie-not even a lick.

I'll want only to chew on a long celery stick.

I won't have hot biscuits or corn bread or pie,

I'll munch on a carrot and quietly cry.

I'm hungry, I'm lonesome, and life is a bore-

But isn't that what January is for?

Unable to giggle, no longer a riot.

Happy New Year to all and to all a good diet!

Susan Blank, (in red circle) bringing in the New Year at the San Silvestre in Costa Rica.  The 10.4K race is run the last day of each year. This year there were 3300 in the race.  

Bits & Pieces & Words

Philosophy

The ten most powerful two-letter words are:

"IF IT IS TO BE, IT IS UP TO ME"

"You're never a loser until you quit trying!"

Time you enjoyed wasting was not wasted

Be nice to people on your way up because you'll need them                   on your way down

Courage is not a lack of fear, but the ability to act while facing fear

The best way to predict your future is to create it

"To be old and wise you must first be young and stupid."  

Don't look where you fall, but where you slipped

Look at life through the wind-shield, not the rear-view mirror

On Football

'When you win, nothing hurts.' - Joe Namath / Alabama

'Motivation is simple. You eliminate those who are not motivated.'  Lou Holtz /Arkansas

  'You can learn more character on the two-yard line than anywhere else in life.'     Paul Dietzel / LSU

'I make my practices real hard because if a player is a quitter, I want him to quit in practice, not in a game.' - Bear Bryant / Alabama

 'I asked Darrell Royal, the coach of the Texas Longhorns, why he didn't recruit me and he said:  'Well, Walt, we took a look at you and you weren't any good.'                     Walt Garrison / Oklahoma State

  'Son, you've got a good engine, but your hands aren't on the steering wheel.'     Bobby Bowden /  Florida State

  'It isn't necessary to see a good tackle. You can hear it.' Knute Rockne / Notre Dame