IN THIS ISSUE
Runner of the Month: Lillian Bertram
By Mike Bertram
Our Runner of the month for September 2019 is none other than Lillian Bertram.
Lillian decided to take up running about 10 years ago, and immediately began to train for her first long distance race (the 2010 OC Half Marathon), finishing the race in 2:18. After that race she caught the running bug and began training for various distances, from the track mile to the marathon. While she enjoys racing all distances, she finds the half marathon and marathon more enjoyable. Since 2010, Lillian has completed 61 half marathons and 22 marathons, including 2 Boston Marathons (although it should be noted that she’s qualified for Boston 10 times!!)
In addition to an impressive running resume, she has given back to the running community by serving as a volunteer pace team leader in more than a dozen races. And, in the 6 ½ years since she joined SCRR, she has served on the board 4 years; 2 years as Secretary and 2 years as Vice President.
Here is a synopsis of a brief interview with our ROTM:
Q: You started running later in life than many runners. What motivated you to start your running career?
A: Mike was my motivator. He came up with the idea he wanted to run the 2010 Surf City ½ in the fall of 2009. I thought he was crazy! Then I thought I would do some running too since he started to train. I was never a runner. I had played volleyball and swam in high school. When I started running, running half a block was a struggle, but I kept at it.
Q: You’ve qualified for the Boston Marathon 10 times since early 2015, an amazing achievement. If asked, what advice would you offer someone who would love to qualify but struggles to do so?
A: Keep trying, don’t give up. Run with fast people, I really credit SCRR for helping me achieve that goal.
Q: What do you enjoy most about running and what keeps you running after 10 years?
A: Running with friends makes it so much easier! It was tough the first few years of running and unmotivating to run solo!
Q: Finally, tell us something unique about you that hardly anybody knows (something that is not related to running).
A: Besides being able to balance a spoon at the end of my nose, I can ballroom and swing dance.
Please join me in congratulating Lillian for this well deserved award!
Destination Races: Roadrunners on the Road!
By Amy Katz
In September, many adventurous runners traveled far and wide to run out-of-town races.
Jonathan Resnick went all the way to Australia and participated in the Sydney Half Marathon. What a great way to see a new city.
Karine Perry ran the Berlin Marathon which was her 14th marathon and 12th Boston qualifier!
And Mike Friedl traveled to Ohio to run the Akron Marathon with his best friend from high school.
He just dropped 100 pounds in the past year and this is his first marathon. I wouldn’t miss it!Mike Friedl
Where in the world will you go to run your next race?
Monthly Club Race: Surf City 10 Sundown 10 mile, 10K, and 5K
By Amy Katz
Instead of the usual morning race, this year’s Huntington Beach Surf City 10 was held in the evening, starting shortly before sunset. Club members participated in all three distances offered.
Unfortunately it was difficult for spectators to get photos of the runners in the dark, and the 10 mile race in particular proved to be challenging for even the runners to see where they were going. I heard one participant comment that she would wear a headlamp next year.
Ryan Vieau ran the 5K and got a new PR! I asked him a few questions about his fantastic race.
Q: Did you have a time goal for the race?
A: Since I only decided which race I would be running a few days prior, I thought I would be more likely to get a PR in the 5K as I have finally been getting some of my old speed back. The occasional bike ride or swim (Coveathlon!) was good to let my knee heal up since I tweaked it good back in March on a bike ride of all things, before upping my running mileage just a few weeks ago. I was shooting for anything remotely close to a 19:30 or faster, as my old PR was a 19:45 which I was confident I could beat.
Q: What was it like running an evening race?
A: It was interesting running at night. You had all day to more or less let your mind wander about how the run would go. It was just starting to get dark as you were coming up on the finish line for the 5K, so it was nice that the weather was starting to cool down without being completely dark!
Q: What are you currently training for?
A: I’m just starting to get the BQ bug again so am keeping an eye out for a marathon to race in 1st or 2nd quarter of 2020 and check another goal off my list, since for now I’m injury free and Father Time has been good to me so far.
Congratulations to everyone who participated in the Surf City 10! Our upcoming club races are the Halloween Terrifying Ten (October 27), Dino Dash (November 3), and Huntington Beach (Edison High School) Resolution Run 5K (December 15.)
See you at the races!
SCRR at Pacific Coast Triathlon
Congratulations to David Paul, Sherri Ellerby, and David Blakesley for participating in the Pacific Coast Triathlon in beautiful Crystal Cove State Park!
Recipe Corner: Pumpkin Chili
By Amy Katz
Pumpkin Chili is a hearty fall meal that comes together in less than 30 minutes. It’s cozy, comforting, and perfect for crisp evenings. This vegan chili recipe is easy to make with ingredients you may already have in your pantry.
This recipe originally appeared on Veggies Save The Day.
- 1 Tablespoon olive oil, (to omit oil, saute in water instead)
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper , (any color) chopped
- 1 can pumpkin puree, (15 ounces)
- 1 can fire-roasted tomatoes, (15 ounces) diced with their liquid
- 1 can pinto beans, (15 ounces) with their liquid
- 1 can black beans, (15 ounces) with their liquid
- 1 can corn, (15 ounces) drained (or substitute frozen defrosted corn)
- 2 Tablespoons adobo sauce, from a can of chipotle chiles
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- salt, to taste
- pepper, to taste
- In a large pot over medium heat, saute the onion until slightly translucent.
- Add the garlic and bell pepper and saute until the bell pepper starts to soften.
- Add the remaining ingredients and stir to combine.
- Cover the pot and simmer for 20 minutes over low heat, stirring occasionally.
- Allow the chili to rest covered for 5 minutes before serving.
- Serve with lime wedges, cilantro, avocado, chopped tomatoes, onions, tortilla chips, etc.
Note: Leftover chili can be refrigerated for up to 3 days. Reheat the leftovers on the stove or in the microwave.
By David Paul
|Total Cash Balance, Beginning||5121.66|
|Cash Outflows-First Thursday||304.85|
|Cash Outflows-RRCA Insurance|
|Cash Outflows-Social Gatherings|
|Net Change in Cash||-24.76|
|Total Cash Balance, Ending||5096.90|
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