October 25, 2024 • 53 mins
RUN
It’s a rewind episode to International Podcast Day, or it was before all the hurricanes, so we have to play catch up with you! We discuss some favorites, including:
The Fitzness Show
https://www.fitzness.com/blog/the-fitzness-show-podcast/
Pace Yourself…It’s Just Cancer
https://podcasters.spotify.com/pod/show/paceyourselfitsjustcancer
The Will Run For Podcast
https://www.facebook.com/WillRunForPodcast/
Rise and Run Podcast
EAT
We must brag about some great eats on our show for this occasion.
Including
The Spaghetti and Meatballs from No. 246 in RED Episode 196: 2021 Jeff Galloway Half Marathon at the Jeff Galloway Half Marathon Weekend in Atlanta
The Alaskan King Grab Legs from Simon and Seafort’s in RED Episode 181: Anchorage RunFest and Simon and Seafort’s & Anchorage Distillery
https://www.simonandseaforts.com
The Fried Chicken at Bull and Bear in RED Episode 197: 2022 Walt Disney World Marathon Weekend 10K
https://bullandbearorlando.com
DRINK
It’s International Coffee Day on October 1, so we are celebrating by featuring a coffee created for runners by runners! It’s Long Run Coffee!
Long Run Coffee
THAT’S A WRAP!
Don’t forget about the DONNA Marathon Weekend Registration - now open! Join our team at https://runsignup.com/runcationnation2025 and use RCNATION5 for a registration discount!
THAT’S A WRAP!
Thank you for listening! Because of your support, we are in our eighth year of the podcast! Don’t forget to follow us and tell us where to find you next on our website, Facebook, Instagram, and X. Also, check out our store on the website and get some swag, thanks to Pure Creative Apparel. Thanks to www.PodcastMusic.com for providing the music for this episode, too!
Mark as Played
Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:01):
Hi team, I'm Fitz Kohler, one half of Team Noisy,
and you are listening to the RunEat Drink podcast.
Welcome to the Run Eat Drinkpodcast.
We feature destination racesfrom across the country and
after the race, we take you on atour of the best local food and
(00:23):
beverage to celebrate.
So, whether you are an eliterunner or a back of the packer
like us, you'll know the bestplaces to accomplish, explore
and indulge on your nextruncation.
Speaker 2 (00:39):
Hey, welcome to episode.
Finally, welcome to episode 295of the Runny Drink Podcast.
I'm your host, amy.
Speaker 3 (00:49):
And I'm your co-host, Dana.
Speaker 2 (00:51):
Welcome back.
Thank you for welcoming us back.
Speaker 3 (00:57):
Yes, if you've been wondering what the heck happened
in your podcast feed and youdidn't have us.
We've got two words for you,milton and Helene.
Speaker 2 (01:09):
Yes, not in that order necessarily.
I think we got-.
Speaker 3 (01:14):
Helene and Milton.
Speaker 2 (01:14):
Helene and then Milton.
Speaker 3 (01:16):
But that's why.
So we are thrilled to be backwith you and have stable power
and internet connection to beable to actually do a podcast
and a brand new, rebuilt harddrive.
Oh right, yeah, we'll talk alittle bit about some of the fun
that we had with the storms ohmy, in just a minute.
(01:37):
But yeah, the the storms reallygave us a one-two punch and
yeah it it's good to be back tonormal.
Speaker 2 (01:45):
It is, it is.
You have had quite the workschedule, my co-host, you have.
Speaker 3 (01:52):
If you just cut out things like sleeping and a
personal life, it's fine.
Sure, it's fine, I'm fine.
Speaker 2 (01:58):
Everything's fine, Sure no.
Speaker 3 (02:02):
I guess we could get right into that stuff.
We were first of all, let's saythis, we were very fortunate.
Speaker 2 (02:08):
Yes.
Speaker 3 (02:09):
Southwest Florida was spared the worst of both storms
.
Thankfully and oddly, thedamage we took came from Helene,
not Milton, and the first stormcame through about.
I want to say at this point, aswe're recording, about four
weeks ago.
Speaker 1 (02:27):
Yes.
Speaker 3 (02:27):
And that one skirted the coast of Florida, ended up
going up into the Big Bend area.
But for us here in Cape Coralit was a storm surge event.
Yes, Primarily we got a coupleof doozies, of rain bands, but
it was primarily a storm surgeevent and we ended up the south
end of Cape Coral ended up underabout four feet of water.
(02:48):
We ended up with wind damage atour house and had to get roof
repair done and shout out to ourfriends at Roof Smart here in
Cape Coral.
Very efficient they were amazingand got out and took care of
that immediately.
Yes, kudos to them for doingthat.
Speaker 1 (03:07):
For sure.
Speaker 3 (03:08):
And we basically got a week off and then we turned
right around and then there wasthe second storm coming and that
one was like watching thehorror movie villain that just
walks the whole time.
But the victims are running andstumbling over things and the
thing just walks towards them,slowly, keeps getting closer, no
matter what.
(03:28):
That was the feeling this onegave and you ended up evacuating
.
I did Because there was a pointwhere I we changed the way that
we handle storms here in CapeCoral.
We tried what we calldistributed response, last time
with Ian, and we learned thehard way that the city, as you
all have heard me talk about onprevious shows we're not very
(03:50):
elevated.
Speaker 2 (03:51):
So there's not.
It's huge and low.
Speaker 3 (03:52):
It's huge and low.
So highest point in the city islike 23 feet or 32 feet.
My dyslexia is kicking in there, we have no idea.
Yes, but that is the highestpoint in the city.
We live in flood zone B and Iantook out my police car and many
people that worked for the PDweren't able to respond.
(04:12):
So we're like, okay, not doingthat anymore.
So for this one we had to allbe in the building, so you were
reluctant to leave and theconversation went something like
this it's currently a categoryfour on its way to a category
five.
I'm not going to be here at allduring the storm, so maybe
(04:36):
board the dogs and go see yourfriend up in New York.
Speaker 2 (04:39):
Yes, as a friend and member of the Runcation Nation,
janine and her father,affectionately known as Big Ed,
who do Big Ed's Eats over onFacebook, they took me in and I
was allowed to work up at my dayjob.
For those of you who don't know, I am a digital senior customer
(05:01):
service representative forNespresso and they let me work
at the Nespresso Square up thereand I got to see the sites with
a perfect tour guide in Janineand her dad, ed.
And, yeah, we found a 5K.
Speaker 3 (05:23):
Yeah, here's a secret .
There's going to be some futurecontent for the show coming
from New York City.
Speaker 2 (05:28):
Yes, it's going to be exciting, from New York and
from a couple of differentboroughs up there.
Very nice, so I just shout outto them and shout out to my
company for my day job.
They were just so good to me.
Speaker 3 (05:44):
They really were.
They were very accommodatingand it was very nice to hear
that and see that we againSouthwest Florida, really lucked
out.
The damage in Florida reallystarts north of us and goes all
the way.
It caught everything south ofthe Big Bend area and went down
towards Tampa, St Pete,Clearwater, Sarasota and those
areas really got the brunt ofthe impact.
(06:06):
So we're very fortunate We'vebeen in that situation.
That was their Ian, it was, andyou know, hearts go out to
everybody up there, becausenumber one, that's where I'm
from and seeing oldneighborhoods getting so badly
damaged, so flooded, and knowingwhat they're going through,
(06:29):
it's pretty rough to see.
But they're going to bounceback, they're going to rebuild
and within the next two yearsit's going to be.
There'll be little remindershere and there, but they'll be
back to normal and we reachedout to.
Speaker 2 (06:42):
We've been up there for Gasparilla.
We went up there for our veryfirst episode for the Tampa beer
run.
We've been at Al Lopez park forMeb's race to support his
foundation, so we reached out toeverybody that we knew in the
Tampa St Pete, sarasota area.
I reached out to Tim Shacton atUlele as part of the Columbia
Restaurant Group.
Speaker 1 (07:02):
And.
Speaker 2 (07:03):
I was just hey, are you all okay?
Speaker 3 (07:06):
And they reopened up there, luckily, and those were
some of the area's hardest hit.
It's amazing.
The race course we run forGasparilla was under several
feet of water and that was theygot the double whammy.
Also they got the surge eventduring Helene and then they got
(07:27):
the direct hit.
You know, I don't know what thereporting looks like around the
country and around the worldfor it they are still very much
in recovery mode.
They will be for months to come.
I don't even know ifeverybody's got power fully
restored.
I think that they are at thepoint now where most houses
(07:47):
would have power, if it'savailable, unless the house took
damage.
I think that's the point wherethey're at now up there.
But, anyway, this has been abusy few weeks.
We are so sorry that we werenot able to maintain a regular
publishing schedule.
We're back and we're not goinganywhere.
No, thank you for sticking withus and for being so
understanding, and we've hadtons of you reach out and ask
(08:09):
how we're doing and I knowyou've been doing or back doing,
some of the lives on.
Speaker 2 (08:14):
Instagram.
Yeah, a couple of days thisweek I was able to once I got
back from New York this pastweekend and, yeah, everybody has
been so good to us, and so thatreally starts the shout out
section of our show, becausewe're giving you all shout outs
for reaching out.
Yes, and we are just thinkingof everybody who has been
(08:37):
through what we remember fromHurricane Ian and so much more,
and we just hope for a lot ofsupport and a meaningful and
quick recovery from the storm.
Speaker 3 (08:48):
Absolutely.
Yeah, you did get some shoutouts.
I did.
They're delayed, though, sowe're playing catch up and
everybody bear with us.
Yeah, this is going to be a bitof a flashback episode for
everything, and we'll get caughtup over the next episode or two
.
Speaker 2 (09:01):
Yes.
So, cheryl Miller,congratulations on reaching your
goal of 50K at the 12-hour ATRand 51.1 miles at the 2024
Hinson Lake 24-hour UltraClassic Wow.
Speaker 1 (09:18):
That's crazy she is our ultra marathoner.
Mm-hmm.
Speaker 2 (09:22):
Like she and Greg in Orlando could do like a whole
show.
Come on and tell us the secretsto ultra running.
Speaker 3 (09:31):
Yeah, I like the sound of that.
Speaker 1 (09:33):
Yeah.
Speaker 3 (09:34):
We also have a shout out for Dawn Broussard, who
completed the inaugural VisitDay Broussard half marathon to
complete a race with her ownname on it.
Speaker 2 (09:43):
Oh, and we're so excited to see Dawn at the Wine
and Dine half marathon weekendin November and to congratulate
her in person.
She is wow, her energy.
When I think of Tampa I alwaysthink of her on that Gasparilla
course just dancing away when wedid that 15K.
And yeah, her spirit iscontagious, it's infectious and
(10:07):
we love it.
And another shout out goes toBarbara, or Babs, who is a part
of the Donna the D-Squadambassadors for the Donna
Foundation with us.
She and her Boston Children'sHospital team earned a safety
advocate award and Babs postedpictures of her up at a podium
(10:32):
and just, she's just passionateabout what she does and
congratulations to her andeverybody at Boston Children's
Hospital.
Speaker 1 (10:40):
Yeah.
Speaker 3 (10:40):
And Stephen Hardy, a longtime friend of ours.
Friend of the show.
Yeah, and Stephen Hardy, alongtime friend of ours.
Friend of the show.
Speaker 2 (10:45):
Former co-worker of yours and almost student and
almost student, completed theAkron Marathon to honor his
recap, his Runcation recap.
So, stephen, I am going tomessage you and get a new date
(11:10):
and time so that we can captureyour experience up there.
Speaker 3 (11:15):
Absolutely.
Speaker 2 (11:16):
Congratulations to Emily O'Keefe, who's celebrating
five years of marriage.
Speaker 3 (11:22):
And last but not least, we want to give a huge
shout out to Greg and Jovena,our friends and owners of Nice
Guys Pizza.
They are sponsors of the show,patrons on our Patreon.
They have introduced their fallcocktail menu and I love their
cocktail menus.
They do seasonal menu releasesometimes more frequent than
that and they always have agreat theme to their stuff, but
(11:45):
this one they did somethingreally pretty special.
There's a drink on the menu andit's called I Dream of Autumn
Barbie, and this is a drink thatyou actually helped their
former mixologist design.
That's true, and they did thisfor us and it's so cool.
If you order the I Dream ofAutumn Barbie, $2 from each
(12:07):
drink sold goes to the DonnaFoundation to support their
mission to help those battlingbreast cancer and the support
that they give to groundbreakingresearch that we hope one day
will finish breast cancer.
Greg and Jovina, you guys areamazing for doing that.
Speaker 2 (12:21):
Thank you, and we hope to feature that as well as
this entire fall cocktail menu.
I would love to do just a bonusepisode where they talk about
their drink menu and theinspiration and maybe show us
how to make the Autumn Barbie,which is named for me because
(12:43):
when we first started to go toNice Guys Pizza, we were one of
their first two customers.
Speaker 3 (12:50):
They didn't know our name, so they referred to us as
Barbie and Ken.
Speaker 2 (12:53):
Yes, and so when we were telling Brittany what we
liked and what we wanted in adrink, she mixed this together
and it worked.
Wanted in a drink?
She mixed this together and itworked, and it's got bourbon,
spiced pear, maple, orange andblack walnut bitters.
(13:15):
It's ridiculously good.
It's so good and it has like adried pear on the top as a
garnish.
We covered it, I think, lastyear in an episode, but I hope
that we get to spotlight it, aswell as some other special and
really creative drinks from themenu.
Oh yeah, coming up on someextra content.
Speaker 3 (13:33):
But that's it for this week's shout outs.
If you want a shout out for youor someone else you love on the
show, email us at info at runeat drink dot net.
That's info at run eat drinkdot net at runeatdrinknet.
Speaker 2 (13:50):
That's info at runeatdrinknet, or you can give
us a call at 941-677-2733.
That's 941-677-2733.
Speaker 3 (13:57):
Call and leave us a voicemail.
Keep it to about a minute.
Tell us who you are, who theshout out's for, and we will
make you Runcation Nation famousFor sure.
Let's talk running.
Yeah, we missed, thanks to thehurricanes.
Hurricanes have a real.
They're really good at messingup everything.
Speaker 1 (14:14):
I mean, they really are.
Speaker 3 (14:16):
Aside from the fact that they can change terrain
features, they can also justmess up your calendar, like you
wouldn't believe.
And during this hiatus we'vebeen on, we missed International
Podcast Day, which is.
Speaker 2 (14:26):
September 30th.
Speaker 3 (14:27):
Which is crap?
That we missed it is crap thatwe missed it.
Speaker 2 (14:31):
Yes, Last year we were really rocking and rolling.
In September.
We had the entire crew of someof the really great podcasts
that we listened to, and when Isaw that this is going to be a
rewind, I wanted to highlightthose, that you could flash back
to those episodes and hear allabout those podcasts.
(14:53):
In addition, I wanted to supplysome bonus ones when I was
thinking about this, becauseit's a rewind episode for
International Podcast Day, butit's also Breast Cancer
Awareness Month.
Speaker 3 (15:06):
And we're both voracious podcast listeners.
I'm not exclusively spoken word, but I would say 90% of what I
listen to is whether it'spodcasts or audiobooks or blinks
on Blinkistcom.
So I'm very into spoken wordand I think everybody knows that
.
For me it takes me out of themonotony of a run to be able to
(15:31):
engage the thinking part of mybrain while I'm talking
Especially on a longer run.
Exactly so.
It works well for me.
It doesn't work for a lot ofpeople, but we've got some good
recommendations here and I'mgoing to kick it off.
Speaker 1 (15:45):
Do it, yes, you heard her.
Speaker 3 (15:46):
At the beginning of the episode, fitz Kohler
introduced us.
She's one of our favorite raceannouncers out there.
She's amazing.
She's a published author, sheis a podcast host and she has a
show called the Fitzness Show.
Has a show called the FitznessShow and we've got a link in the
show notes, but it'swwwfitznesscom and you can click
(16:14):
through her menus and find thelink to her show.
But we're going to have itspecifically in the show notes.
Speaker 2 (16:19):
Yes, I really love her show because she'll talk
about anything related torunning.
She'll talk about nutrition.
She just on the last, one ofthe last long runs that I did
before the hurricanes came, Iwas listening to her episode
where she talks about theperfect formula for weight loss,
(16:40):
and I don't care if you've hadher course, which is a valuable
course.
Speaker 3 (16:45):
Which we've done and reviewed on the show.
Speaker 2 (16:47):
It was still an episode where she reviews it and
you know it.
But then she talks about shedrops in these little nuggets
here and there strategies forsuccess, or she'll talk about
tangential kind of topicsrelated to fitness and overall
well-being in life and justshe'll answer listener questions
(17:12):
and she's not a one-trick pony,she's not just.
Speaker 3 (17:15):
yes, she's written books about her battle with
breast cancer.
Um, they're fantastic books.
We bought it, we've read it.
We've bought it for peoplegiven it as gifts.
So, given them as gifts,because it's more than one, and
in fact, anytime you see us do alive stream, you see her book
(17:36):
featured very prominently on theset, but that is.
she's so much more than that andthat she doesn't just do that
and just talk about that.
No, and it's funny, becausesome guys are going to be like I
don't want to listen to somechick talking about breast
cancer, blah, blah, blah, blah,no, no, no, it's not, she's not
(17:58):
like that.
She's got something foreverybody.
Yes, there are going to be sometopics that might skew a little
more towards our female part ofthe audience, but great content
, great creator and just areally good person and a great
friend of the show.
Speaker 2 (18:13):
Yeah, if you look at her episode list, just the last
one that she posted two days ago, unlocking Success with John
Spence 10 Things you Should KnowFitness and Menopause,
increasing Runtime, severeCalorie Restriction and more or
(18:33):
Protein.
Insomnia and the Post-marathonpivot what's next?
Yeah, so she's, and she comesat it from knowing the
scientific underpinnings of thetopic she's and she gets experts
and she gets people who arefunny and inspiring, and she did
an episode about motivationversus discipline and I just oh,
(18:55):
I just saw.
Speaker 3 (18:55):
It's funny.
You mentioned that.
I just saw a really goodinfographic on that.
I need to find it and send itto you.
Speaker 2 (19:01):
Oh, you should yeah, yeah.
Speaker 3 (19:02):
It'd be a good one to share on social media.
But I love that, I love that,but that's her so check out the
Fitzness show at Fitznesscom andagain link in the show notes
add it to your podcatcher, youwill not be disappointed.
Speaker 2 (19:17):
Exactly and in the theme of October, we are running
the Donna Marathon weekend thisyear in 2020.
I shouldn't say next year, but2025, this iteration, this
running season's iteration of itthe Booby Trap Challenge there
in honor of.
(19:38):
We always run in honor ofDana's mother, who we lost in
2016 to breast cancer.
We always run to honor thosethat we know that are fighting,
who have fought, that we've lost, that we run and we are
ambassadors for the DonnaFoundation because we are so
passionate about ending thatdisease, finding the cure, and
(20:01):
our fellow podcaster from theWe'll Run For podcast, erin, who
she was diagnosed this pastyear with it and she's in
treatment right now.
Speaker 3 (20:13):
And she's been sharing her journey, as she's
battling breast cancer, verypublicly.
Speaker 2 (20:20):
And I think that that is just inspiring, brave and
very beneficial to everyone elsethat is going through that and
she and her friend Stephanie,who are both survivors and
battling it ongoing.
They decided to start a podcastcalled Pace Yourself.
(20:42):
It's Just Cancer and you canfind it.
We link to it in the show notes, but it's on Spotify, it's on
Apple Podcasts, it's everywhere.
Speaker 3 (20:54):
Like us.
Speaker 2 (20:55):
Yeah, so it's Pace Yourself, it's everywhere, like
us.
Yeah, so it's pace yourself,it's just cancer.
They said in episode zero thatthey were going to take time to
introduce themselves and sharetheir journey, but then also to
highlight not just breast cancerand their battles but also
other cancers that may not getsuch a big.
(21:17):
It's breast cancer awarenessmonth in October and everybody
knows that, but nobody knowsthat lymphoma's month is
September and the differentstruggles that can surround
those battles.
And they are just real peoplehaving a conversation about real
things that happen to them asthey go through this as runners,
(21:38):
as women, as cancer survivors.
So it's pace yourself, it'sjust cancer, and I think that
they have two episodes out rightnow and so we're getting a jump
on this early and, from what Iunderstand, if you go listen and
you give a five-star review,that Tom from the Will Run For
(22:03):
will do five miles for that, yes, yes, that's right In addition
to the five miles that he woulddo for a five-star rating and
review for the Will Run Forpodcast.
Speaker 3 (22:12):
I would love to see him basically have to run to the
moon.
Speaker 2 (22:15):
So let's do it.
I look forward to it.
Maybe we can get Aaron andStephanie on the show, or at
least Aaron, to talk about whattheir vision is.
Speaker 3 (22:24):
We might know someone .
Yeah, we might know someoneCheck them out Again.
The link is in the show notes.
You've got the Spotify linkhere.
You'd be able to find it inother podcast directories.
You'll be able to find it inother podcast directories, but
we've got a link to it and sinceyou mentioned it, as this is a
spinoff, the We'll Run Forpodcast.
Speaker 2 (22:40):
Oh, it's a spinoff, it is.
You said it's a spinoff, I likeit.
Yeah, I like it.
Speaker 3 (22:45):
So the We'll Run For podcast, of course, the show
that gave Erin her start intominor internet celebrity.
Speaker 2 (22:54):
Minor internet celebrity.
Speaker 3 (22:59):
It's just a.
It's a fun bunch if you've gotyour running buddies drinking
and bull bsing.
Speaker 2 (23:03):
Yes, I just hit the button.
Speaker 3 (23:04):
I know I don't, I don't have the bleeper um bsing
about running and how much youhate it or love it any given day
.
Um, that's them, and andthey're just so much fun to
listen to.
Speaker 2 (23:16):
And they're real.
Speaker 3 (23:17):
We've all had these conversations with our running
friends.
Why running sucks?
Speaker 2 (23:21):
Yeah, or something, or why running is amazing, or
the different events that theydo and just, and how running
integrates into your life ordoesn't at certain points, and I
just I love them and I alsolove that in their community
they do inside the runner'sstudio Because I was such a huge
(23:45):
fan of James Lipton yes, andinside the actor's studio and
they did just.
They just do a play on that andthey incorporate his questions
and it's just amazing to meetother runners that way in the
community.
I feel like our community it'slike Ghostbusters.
We should cross the stream.
Speaker 3 (24:05):
Absolutely yes so that's.
Speaker 2 (24:08):
I just love that, and their banter makes me laugh out
loud and, to your point, getout of my head about oh, my IT
band and I still have so manymiles to go in this long run,
but they keep me going, so it'sfabulous and everybody should
check it out.
Speaker 3 (24:26):
And I just put a link in there to their Facebook, but
(24:47):
they are everywhere as well.
There you go, michael and hiscrew up there.
Bob lives in the area mostimpacted by the storms.
Speaker 1 (24:58):
Yeah.
Speaker 3 (24:58):
Fortunately they're doing okay.
Speaker 2 (25:00):
I think he was trying to even make light of here.
We lost part of a tree, it'sall you can do when you get hit
by one.
That's that powerful.
Speaker 3 (25:09):
If you don't laugh, you're going to cry.
Having been there, we know.
But they're phenomenal.
We met Bob by accident at JeffGalloway race a few years ago.
Soaking wet in the rain and wewere at Orpheus.
Speaker 2 (25:25):
Brewing.
Speaker 3 (25:26):
Such a great place and we were recording messages
for Jeff and Bob recorded onefor us.
It was amazing and then we justhit it off and that's been it
ever since.
We try to connect at any of theraces we can.
Speaker 2 (25:39):
I would really love to have Bob on.
I'd love to have the whole crewon, but I love how they break
down all the Disney races thatthey go to.
I love how they have runcationkind of reports from the
community and they're just sostrong.
I would love to have Bob on andtalk about running as you age
and the.
If you have a knee replacement,if you have a hip, is it over?
(26:03):
No, how do you have to handleit?
How do you deal with that?
It is.
I think it would be great tohave him on.
Speaker 3 (26:11):
Absolutely.
Speaker 2 (26:12):
And the whole crew anytime.
Speaker 3 (26:14):
And they are very easy to find
Riseandrunpodcastcom Link in theshow notes.
Speaker 2 (26:21):
Yay, so those are just some that keep us going on
runs that may be tough.
Speaker 3 (26:29):
So check those out.
If you've got some suggestionsof podcasts we should check out
for our runs, please send usyour suggestions of podcasts we
should check out for our runs.
Please send us your suggestions.
Drop an email info atruneatdrinknet or give us a call
941-677-2733.
Tell us about your favoritepodcast to listen to, other than
the Run Eat Drink podcast, andtell us about it, which we enjoy
(26:51):
and do.
And appreciate.
Speaker 2 (26:53):
Yes, we appreciate your support, even in our
hurricane delays like raindelays.
Speaker 3 (27:00):
It was one hell of a rain delay, that's for sure.
Yeah, yeah, four feet of water,yeah.
Speaker 2 (27:07):
For Helene.
We're just happy to be back.
And as we turn to the segmentwhere we always say, all this
talk of running.
Speaker 3 (27:18):
It does make me hungry and it's not a podcast.
These aren't podcasts we'regoing to be talking about here.
We're going to talk about somefood for just a second, but it's
important because the foodaspect attracts so many people
to our community.
Speaker 2 (27:35):
That's true.
Speaker 3 (27:36):
We have people who are not runners that love
listening to the show, and welove you to death.
Speaker 2 (27:40):
Yeah, zero, zero.
Bumper sticker.
Speaker 3 (27:43):
Yeah, absolutely, but you selected three, I think, to
talk about.
That are great.
Speaker 1 (27:48):
Yeah.
Speaker 3 (27:48):
And these are from all over the country, and I
think it's a good selection ofthe type of stuff that we talk
about.
Speaker 2 (27:56):
Of course, it's not limited to these.
You can go to our website atrunnydrinknet and you can click
on the Eat link at the top ofthe page and you can see some
amazing pictures of outstandingfood and beverage from a variety
of places.
Speaker 3 (28:12):
Can I just tell you I just had a conversation with
somebody who's local to RocketCity, alabama, huntsville, and I
just want to have a moment ofsilence.
For Toy Box Bistro that wefeatured so prominently and have
talked about, I guess that theyhad a hard time coming back
after COVID and they had to shuttheir doors.
(28:32):
I hate that.
They were so good, absolutelyfantastic, but occasionally
that's going to happen and it'sfortunate that we were able to
talk about it, able tomemorialize it and celebrate it
and, hopefully, in some wayshape or form the restaurateur.
the restaurant group that wasresponsible can make a comeback,
but the ones that we have todayare still operating, and you
(28:56):
would be well served to findyour way there.
You selected for the first oneAim the spaghetti and meatballs
from a restaurant called Number246 that we featured in episode
196, 100 episodes ago.
Speaker 1 (29:11):
Right or 99 episodes ago.
Can you believe it Back in?
Speaker 3 (29:13):
2021.
No-transcript.
Back in 2021.
I don't even know.
This is a restaurant that'slocated in downtown Decatur,
georgia, which is a suburb ofAtlanta, an area I was very
familiar with as a collegestudent, and in recent years
downtown Decatur has had such anamazing renaissance and they
have brought in entertainmentand dining and culture there
(29:36):
that just didn't exist when Iwas a college kid there in the
nineties.
Um number two, 46 was abeautiful little white table
Italian restaurant, so we got togo there with Jojo while we
were up in Atlanta for the raceand their food from beginning to
end amazing was phenomenal.
(29:59):
But the spaghetti and meatballswe've talked about this.
Okay, amy and I, if we go to apizzeria and we've never been
there before we're gettingunless they've got some
absolutely amazingly uniquespecial true, we're gonna get
the pepperoni pizza because wewant to see I'm a believer how
(30:20):
do you do the basics?
if you can't execute a properpepperoni pizza, I don't have a
lot of faith in your other stuffso same with an italian
restaurant spaghetti andmeatballs.
If you can't pull that off, ifI get watery sauce or chewy
meatballs that you could bounceoff the floor, it's going to be
(30:40):
a problem.
Speaker 2 (30:41):
This.
This was not a problem.
It was amazing and I know youhad amazing stuff and so did
JoJo, but the meatballs are just.
There's something about carbloading for a race, and I know
you should do it days before orsome days before, but this was
(31:02):
the pasta was al dente.
Speaker 3 (31:06):
The meatballs were firm without being chewy.
Speaker 2 (31:09):
And not really.
They didn't disintegrate, sothey held up.
So you could actually do thelittle twirling with the spoon.
Speaker 3 (31:16):
And get a piece of the meatball with your.
Speaker 2 (31:18):
Yes, and get it like a perfect bite.
Oh, so good.
Speaker 3 (31:24):
Their sauce was fantastic.
Speaker 2 (31:27):
Oregano basil, yeah.
Speaker 3 (31:28):
Really, there was nothing wrong with our
experience there that wholenight so good.
Speaker 2 (31:32):
And I'm just looking at their menu now, going wow,
when are we going back there?
Speaker 3 (31:36):
So good, and I'm just looking at their menu now going
wow, when are we going backthere?
You also selected a prettyspecialized item from the point
farthest from us that we've evertraveled.
Speaker 2 (31:48):
That's true.
Speaker 3 (31:49):
The Alaskan King Crab Legs from Simon and Teefert's,
which we featured on Run EatDrink, episode 181, while we
were there for the Anchorage RunFest.
Yes, simon and Seifert's ispart of the restaurant group and
this is just an insider tip.
(32:09):
This is a big corporaterestaurant group.
They have a number ofrestaurants under their umbrella
.
Simon and Seifert's wasrecommended to us by a good
friend of ours.
Speaker 2 (32:20):
Oh yeah.
Speaker 3 (32:21):
And we had never heard of it.
I don't know that they haveother locations.
I think this might be it.
Speaker 2 (32:27):
This is it, I think.
Speaker 3 (32:28):
And it is right down on the water in Anchorage.
Yeah, it is a beautiful, Iwould call it.
It reminds me of a classicAmerican steakhouse, yeah, but
it's and they were beginning toend one of the best meals we've
had.
They had the freshest Alaskanking crab.
Speaker 2 (32:54):
It was so good.
Their steak was phenomenal itwas cut perfectly Like we was
phenomenal.
It was cut perfectly Like wedidn't have to fight with it.
Speaker 3 (33:00):
Oh, you mean the pre-cracking of the legs?
Yeah, okay, you could beatsomebody to death with an
Alaskan king crab leg.
Speaker 2 (33:06):
They're enormous, I mean you don't even have to hit
somebody.
You could scratch somebody justwith the outer shell yeah,
they're weapons.
Speaker 3 (33:15):
Yeah.
Somebody just with the outershell yeah, they're weapons.
Yeah, and then they make surethat you can easily get into it.
And they just took such goodcare of us.
We had a great view of thewater while we were there having
dinner and literally there wasnothing.
The only thing wrong was that Icouldn't eat everything.
Speaker 2 (33:31):
I know, I know, and we need to go back and do it
right.
When are we going to do that?
Speaker 3 (33:36):
I'm not sure, but Anchorage Run Fest we've done
twice.
We featured it pre-COVID,post-COVID.
That has appeared when we'vebeen talking about favorite
races.
It's one of our favorites.
Speaker 2 (33:49):
We even had their organization on the show.
Speaker 3 (33:54):
It's in Alaskan summer, so you don't have to
worry about freezing to death.
Yes, it's in Alaskan summer, soyou don't have to worry about
freezing to death.
No, there's so much good aboutthat and it's such a cool city
that, if you've never been, it'sworth the plane ride.
Just remember that the Mercatormap is a liar and it's a much
longer flight than you think.
(34:15):
When you get to Seattle, you'rehalfway there.
Speaker 2 (34:17):
But we made it both times For those of us flying
from the East Coast.
Speaker 3 (34:20):
You're like what?
Speaker 2 (34:22):
We made it both times .
Speaker 3 (34:23):
It's only an inch apart on the map.
Yeah, that map is BS.
Speaker 2 (34:27):
It's not.
Speaker 3 (34:28):
Oh, yes, it is.
It's not accurate is what Imean Not even close.
No, run Eat Drink podcastepisode 181 with the Anchorage
Run Fest.
We'll have a link in the shownotes for that, and then you
closed it out in your list youcompiled here and I can't argue
with any of these picks.
Speaker 2 (34:45):
By the way, there are some great stuff on our.
It's really hard.
Speaker 3 (34:47):
This one, you kept a little bit local or local-ish.
This is the fried chicken fromBull and Bear that we featured
in episode 197 when we were atthe 2022 walt disney world
marathon weekend and we did the10k yeah, bull and bear is the
restaurant inside of the waldorfastoria, and this is probably
(35:11):
one of our favorite fine diningestablishments.
Speaker 1 (35:14):
I love it.
Speaker 3 (35:15):
This is the type of place you go for a special
occasion.
Of course you were telling you.
Now we cover everything fromfood trucks to fine dining.
This is on the fine dining endof things You're going to pay
for it.
You will not leave heredisappointed, it's so worth it.
The fried chicken there isabsolutely.
(35:38):
This is coming from aSoutherner who grew up on fried
chicken.
My mom was born in Macon.
Georgia, my dad in Spring City,tennessee, and I have eaten my
fair share of fried yard bird.
This was phenomenal and we'vegotten it repeatedly and they
serve it.
Speaker 2 (35:58):
So you get the fried chicken, you get basically half
of a chicken prepared, which Ithink they marinate for an
insane number of days 21?
.
Speaker 3 (36:08):
I don't remember, but I can tell you it's the best
fried chicken I've ever had.
Speaker 2 (36:12):
And it's coming from a steakhouse.
Speaker 3 (36:14):
It is, and you get that.
They have the most amazingmashed potatoes.
Speaker 2 (36:20):
It's incredible.
Speaker 3 (36:21):
That are the consistency of baby food.
They are so amazing.
They're so light.
Yeah, that's not meant to be aturnoff, but they're so smooth,
you are just, it is absolutelyincredible.
And then they do this gravy andI'm forgetting, oh, they do the
gravy.
(36:41):
It's a foie gras based gravyand you would go oh wait, goose
liver, wait a minute, no, stop,you will not taste.
It, does not have a taste of it, doesn't taste like organ meat,
it doesn't have that irony kindof thing that you would think
from anything liver related.
Speaker 2 (36:58):
It's so good.
Speaker 3 (36:59):
It is the silkiest, most unctuous, delicious gravy
I've ever had and I can't sayenough good about this dish and
our friends who are there, thatwe've made friends with from
going there repeatedly they tellus that this is the most
popular dish on the menu.
Speaker 2 (37:15):
Yeah, and like you came for a steakhouse.
But you've got to get the right.
Speaker 3 (37:20):
And listen.
They have amazing steaks.
We've had steak from Sure.
They have everything from a topsirloin to a five Wagyu.
Oh, and you're, like I said,fine dining.
You'll pay for it If you wantto get.
A5 Wagyu you're going to payfor A5 Wagyu, but it's going to
be absolute perfection when itcomes to the table.
Oh God, it's so good.
They do an amazing job there andI don't know if you have it in
(37:42):
the drink section, but they haveone of the best old-fashioned
cocktails I've ever had the bulland bear old fashioned smoking
bowl which, if everybody at thetable likes it, then you can get
it.
And it looks like a bowl in a.
It's a giant bowl shapeddecanter.
Yeah, and it's and then theysmoke it.
Speaker 2 (38:00):
inside of it it's but if you are like a party of one
or two, they'll also smokeindividual drinks, which I love.
Speaker 3 (38:07):
Yes, and smoke individual drinks, which I love,
yes, and they have a greatpresentation for everything.
It's such a great visual andtotal sensory experience.
Speaker 2 (38:17):
I love it.
Speaker 3 (38:18):
And the service is phenomenal.
And if you go there repeatedlyyou end up getting a server
who's had you before, that knowswhat you like.
They take notes on you.
Speaker 2 (38:29):
Yeah.
It's worth it that knows whatyou like they take notes on you.
Speaker 3 (38:35):
Yeah, it's worth it, tony knows us, yeah, for sure.
But we will have a link to themin the show notes as well.
You're going to absolutely lovethat fried chicken, but I
mentioned drinks.
That leads us into the drinksegment.
Indeed, and you're leaning intothe non-alcoholic drinks
tonight.
Speaker 2 (38:50):
I am, and it's not necessarily.
We've talked about the bull andbarrel fashion, come on.
And we've talked about ourfriends at Nice, guys who have
the I Dream of Autumn Barber.
Speaker 3 (39:00):
Yes, so it's all about balance.
Speaker 2 (39:02):
Yeah.
Speaker 3 (39:03):
It's all about balance.
Speaker 2 (39:04):
We were caffeinated.
We're powered by caffeine, yes,but what's great about what we
have to feature is, first of all, international Podcast Day is
September 30th.
International Coffee Day isOctober 1st, the day after, and
we have featured some amazingcoffee on this show.
(39:27):
Yes, for you, and you haverecommended things.
You have sent us quite a bit.
Speaker 3 (39:35):
We're still drinking our way through pounds of coffee
you guys have sent us.
Yeah, and trying things out,and we can't thank you enough
for that.
Speaker 2 (39:41):
When you think about Black Rifle, when you think
about Death Wish Coffee, whenyou think about.
We've had some Starbucks, we'vealso had some Expedition
Roasters, which is amazing whatwe're going to feature for
internet, for a throwback orrewind to International Coffee
(40:02):
Day.
You found this yeah.
Speaker 3 (40:05):
I don't know how you found it.
Speaker 2 (40:06):
My social media stalked me.
Okay, I just was flippingthrough and I saw Long Run
Coffee.
Speaker 3 (40:17):
Long Run Coffee.
Speaker 2 (40:18):
Yeah, okay, long Run Coffee, and I'm telling you it
is the coffee for runners,because they have all sorts of
different coffees.
But what makes it coffee forrunners?
It's what they do to the coffee.
It's what they do to the coffee, which is it is.
(40:39):
The names, first of all, areinspired by runners.
Speaker 3 (40:45):
Okay.
Speaker 2 (40:46):
But their tagline.
Speaker 3 (40:48):
So it's more, but it's more than marketing.
Speaker 2 (40:52):
It's more than marketing.
It's electrolyte power there's.
It's electrolyte fueled coffee.
Speaker 3 (40:56):
So this is a yeah, this is a not.
We're not getting instantcoffee, we're not getting cans
of liquid coffee.
They send you packets of coffeethat are in ground coffee, that
are infused with electrolytes,so that you can get electrolytes
from your morning cup of Joe.
Speaker 2 (41:14):
Exactly.
Exactly their tagline is fuelyour passion.
Electrolyte infused coffee forathletes and it's easier running
.
And they say their electrolytecoffee aids muscle contraction
and making it makes the run feeleasier.
There's no upset stomach whenyou have it before a run.
(41:36):
It reduces sluggishness in yourpost-run routine.
And there are flavors andthey're just straight up.
Speaker 3 (41:46):
Coffee too just straight up coffee.
You, you had mentioned this tome and the next thing I start
seeing these packets in thehouse and I'm like, oh, did you
get them on the show?
And she's like, no, I've beentrying, I've been trying, I
tried.
So we've reached out numeroustimes to them to try to get them
on the show and then you justbroke down and bought some to
try it out.
So we're going to give you alittle bit of a review of this
(42:13):
and we're paying customers so weget to say whatever we want.
Now, if they would like us to,if they like, sponsor us.
I'm kidding, we're not for sale, we're mildly for sale.
We'll always be honest, butwe'll, we'll make certain.
Speaker 2 (42:25):
And we're not going to tell you about things that we
just if we don't.
Speaker 3 (42:28):
We won't accept sponsorships from things we
don't like and use.
Speaker 2 (42:30):
And if we don't like it, it doesn't make the show
anyway.
Speaker 3 (42:33):
No, so yeah, and do you want me to start, or do you
want to start?
Speaker 2 (42:38):
I just want you to, I just you start.
Okay, Go ahead.
Speaker 3 (42:55):
So I looked at this and I'll tell you what it made
me think of.
It made me think of expeditionroasters.
It very much did.
The packaging is really cute.
Speaker 2 (42:57):
They don't have quite the insane theming that
expedition does but thepackaging's cute, do they,
though?
I think they do, it's just nottheme park inspired.
Speaker 3 (43:01):
Yeah, but the theme park inspired stuff's pretty
awesome.
It is this they sell prints oh,that's of their bags that's fan
, okay, you know, I don't knowthat they're there yet for this
bunch here at Long Run.
But so you get these things inand I'm like I'm looking through
the flavors and I'm notnormally a flavored coffee
(43:21):
person.
Speaker 1 (43:22):
No.
Speaker 3 (43:22):
I've said that before .
Typically flavored coffeescompanies use substandard beans
and then they mask the fact thatyou're getting a substandard
beans and then they mask thefact that you're getting a
substandard bean with theflavoring.
I love the fact that they don'tdo that because I've tried
their regular coffee, I've triedtheir flavored coffees and I
can tell you that it absolutelyis a wonderful varietal or blend
(43:49):
that they have selected andyou're getting a fantastic cup
of coffee whether you goflavored or unflavored.
Speaker 2 (43:56):
I agree.
Speaker 3 (43:57):
And it is a long standing well-known thing.
A lot of people my grandmotherwas one when making a cup of
coffee very often, or making apot of coffee, she would add
salt to the basket or where thegrounds went, and also people
add cinnamon that's forflavoring I'm yeah, but that's
I'm talking.
(44:18):
She would add salt to killbitterness.
Oh, and that is essentiallywhat they've done here.
They've added salts, whetherit's magnesium salts, whether
it's sodium chloride, it's theelectrolytes are salts.
So they've added salts to thecoffee and in doing so, sodium
(44:40):
bicarbonate it's killing, andthe sodium bicarbonate also
cancels out some acidity.
Speaker 2 (44:46):
And potassium glutenate.
So Calcium citrate, magnesiumcitrate.
Speaker 1 (44:52):
Yeah.
Speaker 3 (44:52):
So these things are canceling out some of the
natural acidity of the beans, soit's smoothing out the coffee
and making it more drinkable, inaddition to providing you with
electrolytes.
So it's incredibly ingenious,and they've managed to do it in
a way where it doesn't interferewith the flavor.
Speaker 2 (45:08):
No, I really.
Their theming is so clever alsoBecause when you look at the
names of all of the coffee, justthe marketing of it.
(45:37):
They have the Run Brunch Bundlewhich includes maple bacon,
blueberry pancake and thebottomless mimosa which is
orange flavored.
But then they also do it rightwith a light roast, a medium
roast and a dark roast, whichthey have junk miles, and the
long run is the Dark Roast andthe Junk Miles.
There is the Trail, theTechnical Trail.
(45:57):
Those are medium, light, mediumand dark roasts.
But then they have just such aslight hand, such a deft hand
with the banana, the flavor, thepost-race banana which it's
called, yeah, the post-racebanana.
Speaker 3 (46:17):
That's funny, because we all joke about getting your
free banana at the end of a race.
Of course, the banana-flavoredcoffee.
That reminded me a lot of theway.
What's the other company?
The Expedition Roasters doestheir flavors super subtle.
Really well done.
Didn't blow your doors off withthe fake banana flavor.
(46:37):
They did a great job with that.
Really like that one, and thatwith a little bit of cream in
the morning was phenomenal justit's great.
Speaker 2 (46:46):
But also we made french presses yes ofunk Miles,
which is the medium roast.
Speaker 3 (46:53):
Their plain coffees to me were killer.
Speaker 1 (46:55):
They were great on their own.
Speaker 3 (46:56):
That would be a great daily driver coffee.
Speaker 2 (46:59):
I like the Junk Miles , but if you need a lighter
roast, then there's theTechnical Trail.
Speaker 3 (47:07):
You also got a PB&J I did, I did, I was not&J.
I did, I did, I was not a fan.
Speaker 2 (47:12):
I know, I know.
Speaker 3 (47:14):
I didn't get a whole lot of peanut butter and jelly
flavor on that one.
It was like there was like a.
It was LaCroix you waved apicture of a peanut butter and
jelly by it.
No, I don't, I know so.
I was not impressed with thatone.
Speaker 2 (47:32):
Do you know?
I just and I get it.
Some flavors are for you andsome flavors are not Right.
I like the PB&J with cream ormilk.
Speaker 3 (47:45):
I tried it.
Speaker 2 (47:47):
I just think it just.
There are some coffees that aremeant for cream or milk.
I tried it and I just think it.
Just there are some coffeesthat are meant for cream or milk
.
Speaker 3 (47:55):
Oh, a hundred percent .
That's, that is a hundredpercent, true.
Even that goes back toStarbucks creating Pike Place.
Pike Place is intended forcream and sugar.
They brew them in that way.
I just don't think that theflavor.
If I gave that to you and said,tell me the flavor.
I don't know that you get it.
Speaker 2 (48:12):
I don't know, but we could try some of their fall
flavors, like they have RunBrunch Maple Bacon.
Speaker 3 (48:19):
See that, I think would be amazing.
Speaker 2 (48:20):
I want to try that and also Brown Butter Pumpkin.
Speaker 3 (48:23):
Yeah, you're talking my language there.
Speaker 2 (48:26):
And then if people need decaf, do you know what
they call the decaf?
It's hysterical.
Why bother?
Speaker 3 (48:34):
No.
Speaker 2 (48:35):
They're running themed.
Okay, they're running themed,so they call it the two-week.
Speaker 3 (48:39):
Treadmill.
Speaker 2 (48:39):
Oh my God, what's it called they call it the two-week
taper.
Speaker 3 (48:43):
Oh God Okay.
Speaker 2 (48:44):
But do you get it?
Speaker 3 (48:46):
I get it.
Speaker 2 (48:46):
I think it's great.
I think it's great.
But then they have the RunBrunch Bottomless Mimosa orange
flavor.
They have and they'll docollections.
Speaker 3 (48:57):
See that one interests me Do the Bottomless
Mimosa with maybe a little bitof steamed mocha.
Speaker 2 (49:03):
Oh, interesting.
Speaker 3 (49:04):
Orange and chocolate.
Yeah, interesting, that'd bethe way to go.
Speaker 2 (49:07):
And between the time I ordered the coffee and I got
it and tried it, they released aproduct that's fairly new,
which is ready to run, which iselectrolyte powder mix with
caffeine Smooth hazelnut latteInteresting, which I am curious
about.
Speaker 3 (49:24):
Yeah, so on the whole , I think that long run coffee
is fantastic.
Speaker 2 (49:32):
And I did use it before runs and I feel like it.
I you know.
I mean, I think you have to useit more long term.
We've just had it for the lastcouple months, but I think if
you use it more long term thenyou can see the benefits versus
just regular coffee.
Speaker 3 (49:54):
Yeah, we have a link in the show notes long run
coffeecom.
They are not a sponsor,although we would love for them
to be.
And if nothing else, come onthe show and talk about your
product.
Speaker 2 (50:03):
Please do.
Speaker 3 (50:04):
Long run, coffee run, cation Nation to his favor.
Tag them and everything.
Speaker 1 (50:08):
Tag them in this episode.
Yes, coffee runcation nation.
Do us a favor, tag them andeverything.
Tag them in this episode.
Speaker 3 (50:10):
Yeah, blow them up.
We want them on the show.
We do I don't know if ouremails were going to their spam
filter.
What help us out?
Speaker 2 (50:16):
they're probably very .
They probably get a lot ofrequests.
Speaker 3 (50:20):
So yeah, but they're not getting a lot of requests
from the preeminent runcationpodcast on spot or Apple Music.
Speaker 2 (50:29):
Or.
Speaker 3 (50:30):
Overcast Exactly.
Anyway, that is a wrap for thisweek.
We're back.
Thank you again for stickingwith us and welcoming us back
into your ear holes.
We appreciate that more thanyou.
Don't forget.
The Donna Marathon Weekend.
Registration is now open.
We have a team available, so ifyou go to register, you can
join our team now.
Speaker 1 (50:52):
Yes.
Speaker 3 (50:52):
It's at runsignupcom slash runcationnation2025.
All one word Again link in theshow notes.
Speaker 2 (51:01):
Of course, and you can use RCNation5 for a discount
on the registration.
Speaker 3 (51:06):
Was that RCNation5 for a discount on the
registration?
Speaker 2 (51:10):
Yes, rcnation5.
A discount on the registrationyes, rcnation5.
Speaker 3 (51:13):
Thank you for joining us in 2024 on your long run,
your commute to work around thehouse or wherever you are.
Speaker 2 (51:23):
I'm your host, amy, and I'm your co-host, dana.
Stay safe and well and we willaccomplish, explore and indulge
with you really soon.
Hi team, I'm Fitz Kohler, one half of Team Noisy,
and you are listening to the RunEat Drink podcast.
Welcome to the Run Eat Drinkpodcast.
We feature destination racesfrom across the country and
after the race, we take you on atour of the best local food and
(00:23):
beverage to celebrate.
So, whether you are an eliterunner or a back of the packer
like us, you'll know the bestplaces to accomplish, explore
and indulge on your nextruncation.
Speaker 2 (00:39):
Hey, welcome to episode.
Finally, welcome to episode 295of the Runny Drink Podcast.
I'm your host, amy.
Speaker 3 (00:49):
And I'm your co-host, Dana.
Speaker 2 (00:51):
Welcome back.
Thank you for welcoming us back.
Speaker 3 (00:57):
Yes, if you've been wondering what the heck happened
in your podcast feed and youdidn't have us.
We've got two words for you,milton and Helene.
Speaker 2 (01:09):
Yes, not in that order necessarily.
I think we got-.
Speaker 3 (01:14):
Helene and Milton.
Speaker 2 (01:14):
Helene and then Milton.
Speaker 3 (01:16):
But that's why.
So we are thrilled to be backwith you and have stable power
and internet connection to beable to actually do a podcast
and a brand new, rebuilt harddrive.
Oh right, yeah, we'll talk alittle bit about some of the fun
that we had with the storms ohmy, in just a minute.
(01:37):
But yeah, the the storms reallygave us a one-two punch and
yeah it it's good to be back tonormal.
Speaker 2 (01:45):
It is, it is.
You have had quite the workschedule, my co-host, you have.
Speaker 3 (01:52):
If you just cut out things like sleeping and a
personal life, it's fine.
Sure, it's fine, I'm fine.
Speaker 2 (01:58):
Everything's fine, Sure no.
Speaker 3 (02:02):
I guess we could get right into that stuff.
We were first of all, let's saythis, we were very fortunate.
Speaker 2 (02:08):
Yes.
Speaker 3 (02:09):
Southwest Florida was spared the worst of both storms
.
Thankfully and oddly, thedamage we took came from Helene,
not Milton, and the first stormcame through about.
I want to say at this point, aswe're recording, about four
weeks ago.
Speaker 1 (02:27):
Yes.
Speaker 3 (02:27):
And that one skirted the coast of Florida, ended up
going up into the Big Bend area.
But for us here in Cape Coralit was a storm surge event.
Yes, Primarily we got a coupleof doozies, of rain bands, but
it was primarily a storm surgeevent and we ended up the south
end of Cape Coral ended up underabout four feet of water.
(02:48):
We ended up with wind damage atour house and had to get roof
repair done and shout out to ourfriends at Roof Smart here in
Cape Coral.
Very efficient they were amazingand got out and took care of
that immediately.
Yes, kudos to them for doingthat.
Speaker 1 (03:07):
For sure.
Speaker 3 (03:08):
And we basically got a week off and then we turned
right around and then there wasthe second storm coming and that
one was like watching thehorror movie villain that just
walks the whole time.
But the victims are running andstumbling over things and the
thing just walks towards them,slowly, keeps getting closer, no
matter what.
(03:28):
That was the feeling this onegave and you ended up evacuating
.
I did Because there was a pointwhere I we changed the way that
we handle storms here in CapeCoral.
We tried what we calldistributed response, last time
with Ian, and we learned thehard way that the city, as you
all have heard me talk about onprevious shows we're not very
(03:50):
elevated.
Speaker 2 (03:51):
So there's not.
It's huge and low.
Speaker 3 (03:52):
It's huge and low.
So highest point in the city islike 23 feet or 32 feet.
My dyslexia is kicking in there, we have no idea.
Yes, but that is the highestpoint in the city.
We live in flood zone B and Iantook out my police car and many
people that worked for the PDweren't able to respond.
(04:12):
So we're like, okay, not doingthat anymore.
So for this one we had to allbe in the building, so you were
reluctant to leave and theconversation went something like
this it's currently a categoryfour on its way to a category
five.
I'm not going to be here at allduring the storm, so maybe
(04:36):
board the dogs and go see yourfriend up in New York.
Speaker 2 (04:39):
Yes, as a friend and member of the Runcation Nation,
janine and her father,affectionately known as Big Ed,
who do Big Ed's Eats over onFacebook, they took me in and I
was allowed to work up at my dayjob.
For those of you who don't know, I am a digital senior customer
(05:01):
service representative forNespresso and they let me work
at the Nespresso Square up thereand I got to see the sites with
a perfect tour guide in Janineand her dad, ed.
And, yeah, we found a 5K.
Speaker 3 (05:23):
Yeah, here's a secret .
There's going to be some futurecontent for the show coming
from New York City.
Speaker 2 (05:28):
Yes, it's going to be exciting, from New York and
from a couple of differentboroughs up there.
Very nice, so I just shout outto them and shout out to my
company for my day job.
They were just so good to me.
Speaker 3 (05:44):
They really were.
They were very accommodatingand it was very nice to hear
that and see that we againSouthwest Florida, really lucked
out.
The damage in Florida reallystarts north of us and goes all
the way.
It caught everything south ofthe Big Bend area and went down
towards Tampa, St Pete,Clearwater, Sarasota and those
areas really got the brunt ofthe impact.
(06:06):
So we're very fortunate We'vebeen in that situation.
That was their Ian, it was, andyou know, hearts go out to
everybody up there, becausenumber one, that's where I'm
from and seeing oldneighborhoods getting so badly
damaged, so flooded, and knowingwhat they're going through,
(06:29):
it's pretty rough to see.
But they're going to bounceback, they're going to rebuild
and within the next two yearsit's going to be.
There'll be little remindershere and there, but they'll be
back to normal and we reachedout to.
Speaker 2 (06:42):
We've been up there for Gasparilla.
We went up there for our veryfirst episode for the Tampa beer
run.
We've been at Al Lopez park forMeb's race to support his
foundation, so we reached out toeverybody that we knew in the
Tampa St Pete, sarasota area.
I reached out to Tim Shacton atUlele as part of the Columbia
Restaurant Group.
Speaker 1 (07:02):
And.
Speaker 2 (07:03):
I was just hey, are you all okay?
Speaker 3 (07:06):
And they reopened up there, luckily, and those were
some of the area's hardest hit.
It's amazing.
The race course we run forGasparilla was under several
feet of water and that was theygot the double whammy.
Also they got the surge eventduring Helene and then they got
(07:27):
the direct hit.
You know, I don't know what thereporting looks like around the
country and around the worldfor it they are still very much
in recovery mode.
They will be for months to come.
I don't even know ifeverybody's got power fully
restored.
I think that they are at thepoint now where most houses
(07:47):
would have power, if it'savailable, unless the house took
damage.
I think that's the point wherethey're at now up there.
But, anyway, this has been abusy few weeks.
We are so sorry that we werenot able to maintain a regular
publishing schedule.
We're back and we're not goinganywhere.
No, thank you for sticking withus and for being so
understanding, and we've hadtons of you reach out and ask
(08:09):
how we're doing and I knowyou've been doing or back doing,
some of the lives on.
Speaker 2 (08:14):
Instagram.
Yeah, a couple of days thisweek I was able to once I got
back from New York this pastweekend and, yeah, everybody has
been so good to us, and so thatreally starts the shout out
section of our show, becausewe're giving you all shout outs
for reaching out.
Yes, and we are just thinkingof everybody who has been
(08:37):
through what we remember fromHurricane Ian and so much more,
and we just hope for a lot ofsupport and a meaningful and
quick recovery from the storm.
Speaker 3 (08:48):
Absolutely.
Yeah, you did get some shoutouts.
I did.
They're delayed, though, sowe're playing catch up and
everybody bear with us.
Yeah, this is going to be a bitof a flashback episode for
everything, and we'll get caughtup over the next episode or two
.
Speaker 2 (09:01):
Yes.
So, cheryl Miller,congratulations on reaching your
goal of 50K at the 12-hour ATRand 51.1 miles at the 2024
Hinson Lake 24-hour UltraClassic Wow.
Speaker 1 (09:18):
That's crazy she is our ultra marathoner.
Mm-hmm.
Speaker 2 (09:22):
Like she and Greg in Orlando could do like a whole
show.
Come on and tell us the secretsto ultra running.
Speaker 3 (09:31):
Yeah, I like the sound of that.
Speaker 1 (09:33):
Yeah.
Speaker 3 (09:34):
We also have a shout out for Dawn Broussard, who
completed the inaugural VisitDay Broussard half marathon to
complete a race with her ownname on it.
Speaker 2 (09:43):
Oh, and we're so excited to see Dawn at the Wine
and Dine half marathon weekendin November and to congratulate
her in person.
She is wow, her energy.
When I think of Tampa I alwaysthink of her on that Gasparilla
course just dancing away when wedid that 15K.
And yeah, her spirit iscontagious, it's infectious and
(10:07):
we love it.
And another shout out goes toBarbara, or Babs, who is a part
of the Donna the D-Squadambassadors for the Donna
Foundation with us.
She and her Boston Children'sHospital team earned a safety
advocate award and Babs postedpictures of her up at a podium
(10:32):
and just, she's just passionateabout what she does and
congratulations to her andeverybody at Boston Children's
Hospital.
Speaker 1 (10:40):
Yeah.
Speaker 3 (10:40):
And Stephen Hardy, a longtime friend of ours.
Friend of the show.
Yeah, and Stephen Hardy, alongtime friend of ours.
Friend of the show.
Speaker 2 (10:45):
Former co-worker of yours and almost student and
almost student, completed theAkron Marathon to honor his
recap, his Runcation recap.
So, stephen, I am going tomessage you and get a new date
(11:10):
and time so that we can captureyour experience up there.
Speaker 3 (11:15):
Absolutely.
Speaker 2 (11:16):
Congratulations to Emily O'Keefe, who's celebrating
five years of marriage.
Speaker 3 (11:22):
And last but not least, we want to give a huge
shout out to Greg and Jovena,our friends and owners of Nice
Guys Pizza.
They are sponsors of the show,patrons on our Patreon.
They have introduced their fallcocktail menu and I love their
cocktail menus.
They do seasonal menu releasesometimes more frequent than
that and they always have agreat theme to their stuff, but
(11:45):
this one they did somethingreally pretty special.
There's a drink on the menu andit's called I Dream of Autumn
Barbie, and this is a drink thatyou actually helped their
former mixologist design.
That's true, and they did thisfor us and it's so cool.
If you order the I Dream ofAutumn Barbie, $2 from each
(12:07):
drink sold goes to the DonnaFoundation to support their
mission to help those battlingbreast cancer and the support
that they give to groundbreakingresearch that we hope one day
will finish breast cancer.
Greg and Jovina, you guys areamazing for doing that.
Speaker 2 (12:21):
Thank you, and we hope to feature that as well as
this entire fall cocktail menu.
I would love to do just a bonusepisode where they talk about
their drink menu and theinspiration and maybe show us
how to make the Autumn Barbie,which is named for me because
(12:43):
when we first started to go toNice Guys Pizza, we were one of
their first two customers.
Speaker 3 (12:50):
They didn't know our name, so they referred to us as
Barbie and Ken.
Speaker 2 (12:53):
Yes, and so when we were telling Brittany what we
liked and what we wanted in adrink, she mixed this together
and it worked.
Wanted in a drink?
She mixed this together and itworked, and it's got bourbon,
spiced pear, maple, orange andblack walnut bitters.
(13:15):
It's ridiculously good.
It's so good and it has like adried pear on the top as a
garnish.
We covered it, I think, lastyear in an episode, but I hope
that we get to spotlight it, aswell as some other special and
really creative drinks from themenu.
Oh yeah, coming up on someextra content.
Speaker 3 (13:33):
But that's it for this week's shout outs.
If you want a shout out for youor someone else you love on the
show, email us at info at runeat drink dot net.
That's info at run eat drinkdot net at runeatdrinknet.
Speaker 2 (13:50):
That's info at runeatdrinknet, or you can give
us a call at 941-677-2733.
That's 941-677-2733.
Speaker 3 (13:57):
Call and leave us a voicemail.
Keep it to about a minute.
Tell us who you are, who theshout out's for, and we will
make you Runcation Nation famousFor sure.
Let's talk running.
Yeah, we missed, thanks to thehurricanes.
Hurricanes have a real.
They're really good at messingup everything.
Speaker 1 (14:14):
I mean, they really are.
Speaker 3 (14:16):
Aside from the fact that they can change terrain
features, they can also justmess up your calendar, like you
wouldn't believe.
And during this hiatus we'vebeen on, we missed International
Podcast Day, which is.
Speaker 2 (14:26):
September 30th.
Speaker 3 (14:27):
Which is crap?
That we missed it is crap thatwe missed it.
Speaker 2 (14:31):
Yes, Last year we were really rocking and rolling.
In September.
We had the entire crew of someof the really great podcasts
that we listened to, and when Isaw that this is going to be a
rewind, I wanted to highlightthose, that you could flash back
to those episodes and hear allabout those podcasts.
(14:53):
In addition, I wanted to supplysome bonus ones when I was
thinking about this, becauseit's a rewind episode for
International Podcast Day, butit's also Breast Cancer
Awareness Month.
Speaker 3 (15:06):
And we're both voracious podcast listeners.
I'm not exclusively spoken word, but I would say 90% of what I
listen to is whether it'spodcasts or audiobooks or blinks
on Blinkistcom.
So I'm very into spoken wordand I think everybody knows that
.
For me it takes me out of themonotony of a run to be able to
(15:31):
engage the thinking part of mybrain while I'm talking
Especially on a longer run.
Exactly so.
It works well for me.
It doesn't work for a lot ofpeople, but we've got some good
recommendations here and I'mgoing to kick it off.
Speaker 1 (15:45):
Do it, yes, you heard her.
Speaker 3 (15:46):
At the beginning of the episode, fitz Kohler
introduced us.
She's one of our favorite raceannouncers out there.
She's amazing.
She's a published author, sheis a podcast host and she has a
show called the Fitzness Show.
Has a show called the FitznessShow and we've got a link in the
show notes, but it'swwwfitznesscom and you can click
(16:14):
through her menus and find thelink to her show.
But we're going to have itspecifically in the show notes.
Speaker 2 (16:19):
Yes, I really love her show because she'll talk
about anything related torunning.
She'll talk about nutrition.
She just on the last, one ofthe last long runs that I did
before the hurricanes came, Iwas listening to her episode
where she talks about theperfect formula for weight loss,
(16:40):
and I don't care if you've hadher course, which is a valuable
course.
Speaker 3 (16:45):
Which we've done and reviewed on the show.
Speaker 2 (16:47):
It was still an episode where she reviews it and
you know it.
But then she talks about shedrops in these little nuggets
here and there strategies forsuccess, or she'll talk about
tangential kind of topicsrelated to fitness and overall
well-being in life and justshe'll answer listener questions
(17:12):
and she's not a one-trick pony,she's not just.
Speaker 3 (17:15):
yes, she's written books about her battle with
breast cancer.
Um, they're fantastic books.
We bought it, we've read it.
We've bought it for peoplegiven it as gifts.
So, given them as gifts,because it's more than one, and
in fact, anytime you see us do alive stream, you see her book
(17:36):
featured very prominently on theset, but that is.
she's so much more than that andthat she doesn't just do that
and just talk about that.
No, and it's funny, becausesome guys are going to be like I
don't want to listen to somechick talking about breast
cancer, blah, blah, blah, blah,no, no, no, it's not, she's not
(17:58):
like that.
She's got something foreverybody.
Yes, there are going to be sometopics that might skew a little
more towards our female part ofthe audience, but great content
, great creator and just areally good person and a great
friend of the show.
Speaker 2 (18:13):
Yeah, if you look at her episode list, just the last
one that she posted two days ago, unlocking Success with John
Spence 10 Things you Should KnowFitness and Menopause,
increasing Runtime, severeCalorie Restriction and more or
(18:33):
Protein.
Insomnia and the Post-marathonpivot what's next?
Yeah, so she's, and she comesat it from knowing the
scientific underpinnings of thetopic she's and she gets experts
and she gets people who arefunny and inspiring, and she did
an episode about motivationversus discipline and I just oh,
(18:55):
I just saw.
Speaker 3 (18:55):
It's funny.
You mentioned that.
I just saw a really goodinfographic on that.
I need to find it and send itto you.
Speaker 2 (19:01):
Oh, you should yeah, yeah.
Speaker 3 (19:02):
It'd be a good one to share on social media.
But I love that, I love that,but that's her so check out the
Fitzness show at Fitznesscom andagain link in the show notes
add it to your podcatcher, youwill not be disappointed.
Speaker 2 (19:17):
Exactly and in the theme of October, we are running
the Donna Marathon weekend thisyear in 2020.
I shouldn't say next year, but2025, this iteration, this
running season's iteration of itthe Booby Trap Challenge there
in honor of.
(19:38):
We always run in honor ofDana's mother, who we lost in
2016 to breast cancer.
We always run to honor thosethat we know that are fighting,
who have fought, that we've lost, that we run and we are
ambassadors for the DonnaFoundation because we are so
passionate about ending thatdisease, finding the cure, and
(20:01):
our fellow podcaster from theWe'll Run For podcast, erin, who
she was diagnosed this pastyear with it and she's in
treatment right now.
Speaker 3 (20:13):
And she's been sharing her journey, as she's
battling breast cancer, verypublicly.
Speaker 2 (20:20):
And I think that that is just inspiring, brave and
very beneficial to everyone elsethat is going through that and
she and her friend Stephanie,who are both survivors and
battling it ongoing.
They decided to start a podcastcalled Pace Yourself.
(20:42):
It's Just Cancer and you canfind it.
We link to it in the show notes, but it's on Spotify, it's on
Apple Podcasts, it's everywhere.
Speaker 3 (20:54):
Like us.
Speaker 2 (20:55):
Yeah, so it's Pace Yourself, it's everywhere, like
us.
Yeah, so it's pace yourself,it's just cancer.
They said in episode zero thatthey were going to take time to
introduce themselves and sharetheir journey, but then also to
highlight not just breast cancerand their battles but also
other cancers that may not getsuch a big.
(21:17):
It's breast cancer awarenessmonth in October and everybody
knows that, but nobody knowsthat lymphoma's month is
September and the differentstruggles that can surround
those battles.
And they are just real peoplehaving a conversation about real
things that happen to them asthey go through this as runners,
(21:38):
as women, as cancer survivors.
So it's pace yourself, it'sjust cancer, and I think that
they have two episodes out rightnow and so we're getting a jump
on this early and, from what Iunderstand, if you go listen and
you give a five-star review,that Tom from the Will Run For
(22:03):
will do five miles for that, yes, yes, that's right In addition
to the five miles that he woulddo for a five-star rating and
review for the Will Run Forpodcast.
Speaker 3 (22:12):
I would love to see him basically have to run to the
moon.
Speaker 2 (22:15):
So let's do it.
I look forward to it.
Maybe we can get Aaron andStephanie on the show, or at
least Aaron, to talk about whattheir vision is.
Speaker 3 (22:24):
We might know someone .
Yeah, we might know someoneCheck them out Again.
The link is in the show notes.
You've got the Spotify linkhere.
You'd be able to find it inother podcast directories.
You'll be able to find it inother podcast directories, but
we've got a link to it and sinceyou mentioned it, as this is a
spinoff, the We'll Run Forpodcast.
Speaker 2 (22:40):
Oh, it's a spinoff, it is.
You said it's a spinoff, I likeit.
Yeah, I like it.
Speaker 3 (22:45):
So the We'll Run For podcast, of course, the show
that gave Erin her start intominor internet celebrity.
Speaker 2 (22:54):
Minor internet celebrity.
Speaker 3 (22:59):
It's just a.
It's a fun bunch if you've gotyour running buddies drinking
and bull bsing.
Speaker 2 (23:03):
Yes, I just hit the button.
Speaker 3 (23:04):
I know I don't, I don't have the bleeper um bsing
about running and how much youhate it or love it any given day
.
Um, that's them, and andthey're just so much fun to
listen to.
Speaker 2 (23:16):
And they're real.
Speaker 3 (23:17):
We've all had these conversations with our running
friends.
Why running sucks?
Speaker 2 (23:21):
Yeah, or something, or why running is amazing, or
the different events that theydo and just, and how running
integrates into your life ordoesn't at certain points, and I
just I love them and I alsolove that in their community
they do inside the runner'sstudio Because I was such a huge
(23:45):
fan of James Lipton yes, andinside the actor's studio and
they did just.
They just do a play on that andthey incorporate his questions
and it's just amazing to meetother runners that way in the
community.
I feel like our community it'slike Ghostbusters.
We should cross the stream.
Speaker 3 (24:05):
Absolutely yes so that's.
Speaker 2 (24:08):
I just love that, and their banter makes me laugh out
loud and, to your point, getout of my head about oh, my IT
band and I still have so manymiles to go in this long run,
but they keep me going, so it'sfabulous and everybody should
check it out.
Speaker 3 (24:26):
And I just put a link in there to their Facebook, but
(24:47):
they are everywhere as well.
There you go, michael and hiscrew up there.
Bob lives in the area mostimpacted by the storms.
Speaker 1 (24:58):
Yeah.
Speaker 3 (24:58):
Fortunately they're doing okay.
Speaker 2 (25:00):
I think he was trying to even make light of here.
We lost part of a tree, it'sall you can do when you get hit
by one.
That's that powerful.
Speaker 3 (25:09):
If you don't laugh, you're going to cry.
Having been there, we know.
But they're phenomenal.
We met Bob by accident at JeffGalloway race a few years ago.
Soaking wet in the rain and wewere at Orpheus.
Speaker 2 (25:25):
Brewing.
Speaker 3 (25:26):
Such a great place and we were recording messages
for Jeff and Bob recorded onefor us.
It was amazing and then we justhit it off and that's been it
ever since.
We try to connect at any of theraces we can.
Speaker 2 (25:39):
I would really love to have Bob on.
I'd love to have the whole crewon, but I love how they break
down all the Disney races thatthey go to.
I love how they have runcationkind of reports from the
community and they're just sostrong.
I would love to have Bob on andtalk about running as you age
and the.
If you have a knee replacement,if you have a hip, is it over?
(26:03):
No, how do you have to handleit?
How do you deal with that?
It is.
I think it would be great tohave him on.
Speaker 3 (26:11):
Absolutely.
Speaker 2 (26:12):
And the whole crew anytime.
Speaker 3 (26:14):
And they are very easy to find
Riseandrunpodcastcom Link in theshow notes.
Speaker 2 (26:21):
Yay, so those are just some that keep us going on
runs that may be tough.
Speaker 3 (26:29):
So check those out.
If you've got some suggestionsof podcasts we should check out
for our runs, please send usyour suggestions of podcasts we
should check out for our runs.
Please send us your suggestions.
Drop an email info atruneatdrinknet or give us a call
941-677-2733.
Tell us about your favoritepodcast to listen to, other than
the Run Eat Drink podcast, andtell us about it, which we enjoy
(26:51):
and do.
And appreciate.
Speaker 2 (26:53):
Yes, we appreciate your support, even in our
hurricane delays like raindelays.
Speaker 3 (27:00):
It was one hell of a rain delay, that's for sure.
Yeah, yeah, four feet of water,yeah.
Speaker 2 (27:07):
For Helene.
We're just happy to be back.
And as we turn to the segmentwhere we always say, all this
talk of running.
Speaker 3 (27:18):
It does make me hungry and it's not a podcast.
These aren't podcasts we'regoing to be talking about here.
We're going to talk about somefood for just a second, but it's
important because the foodaspect attracts so many people
to our community.
Speaker 2 (27:35):
That's true.
Speaker 3 (27:36):
We have people who are not runners that love
listening to the show, and welove you to death.
Speaker 2 (27:40):
Yeah, zero, zero.
Bumper sticker.
Speaker 3 (27:43):
Yeah, absolutely, but you selected three, I think, to
talk about.
That are great.
Speaker 1 (27:48):
Yeah.
Speaker 3 (27:48):
And these are from all over the country, and I
think it's a good selection ofthe type of stuff that we talk
about.
Speaker 2 (27:56):
Of course, it's not limited to these.
You can go to our website atrunnydrinknet and you can click
on the Eat link at the top ofthe page and you can see some
amazing pictures of outstandingfood and beverage from a variety
of places.
Speaker 3 (28:12):
Can I just tell you I just had a conversation with
somebody who's local to RocketCity, alabama, huntsville, and I
just want to have a moment ofsilence.
For Toy Box Bistro that wefeatured so prominently and have
talked about, I guess that theyhad a hard time coming back
after COVID and they had to shuttheir doors.
(28:32):
I hate that.
They were so good, absolutelyfantastic, but occasionally
that's going to happen and it'sfortunate that we were able to
talk about it, able tomemorialize it and celebrate it
and, hopefully, in some wayshape or form the restaurateur.
the restaurant group that wasresponsible can make a comeback,
but the ones that we have todayare still operating, and you
(28:56):
would be well served to findyour way there.
You selected for the first oneAim the spaghetti and meatballs
from a restaurant called Number246 that we featured in episode
196, 100 episodes ago.
Speaker 1 (29:11):
Right or 99 episodes ago.
Can you believe it Back in?
Speaker 3 (29:13):
2021.
No-transcript.
Back in 2021.
I don't even know.
This is a restaurant that'slocated in downtown Decatur,
georgia, which is a suburb ofAtlanta, an area I was very
familiar with as a collegestudent, and in recent years
downtown Decatur has had such anamazing renaissance and they
have brought in entertainmentand dining and culture there
(29:36):
that just didn't exist when Iwas a college kid there in the
nineties.
Um number two, 46 was abeautiful little white table
Italian restaurant, so we got togo there with Jojo while we
were up in Atlanta for the raceand their food from beginning to
end amazing was phenomenal.
(29:59):
But the spaghetti and meatballswe've talked about this.
Okay, amy and I, if we go to apizzeria and we've never been
there before we're gettingunless they've got some
absolutely amazingly uniquespecial true, we're gonna get
the pepperoni pizza because wewant to see I'm a believer how
(30:20):
do you do the basics?
if you can't execute a properpepperoni pizza, I don't have a
lot of faith in your other stuffso same with an italian
restaurant spaghetti andmeatballs.
If you can't pull that off, ifI get watery sauce or chewy
meatballs that you could bounceoff the floor, it's going to be
(30:40):
a problem.
Speaker 2 (30:41):
This.
This was not a problem.
It was amazing and I know youhad amazing stuff and so did
JoJo, but the meatballs are just.
There's something about carbloading for a race, and I know
you should do it days before orsome days before, but this was
(31:02):
the pasta was al dente.
Speaker 3 (31:06):
The meatballs were firm without being chewy.
Speaker 2 (31:09):
And not really.
They didn't disintegrate, sothey held up.
So you could actually do thelittle twirling with the spoon.
Speaker 3 (31:16):
And get a piece of the meatball with your.
Speaker 2 (31:18):
Yes, and get it like a perfect bite.
Oh, so good.
Speaker 3 (31:24):
Their sauce was fantastic.
Speaker 2 (31:27):
Oregano basil, yeah.
Speaker 3 (31:28):
Really, there was nothing wrong with our
experience there that wholenight so good.
Speaker 2 (31:32):
And I'm just looking at their menu now, going wow,
when are we going back there?
Speaker 3 (31:36):
So good, and I'm just looking at their menu now going
wow, when are we going backthere?
You also selected a prettyspecialized item from the point
farthest from us that we've evertraveled.
Speaker 2 (31:48):
That's true.
Speaker 3 (31:49):
The Alaskan King Crab Legs from Simon and Teefert's,
which we featured on Run EatDrink, episode 181, while we
were there for the Anchorage RunFest.
Yes, simon and Seifert's ispart of the restaurant group and
this is just an insider tip.
(32:09):
This is a big corporaterestaurant group.
They have a number ofrestaurants under their umbrella
.
Simon and Seifert's wasrecommended to us by a good
friend of ours.
Speaker 2 (32:20):
Oh yeah.
Speaker 3 (32:21):
And we had never heard of it.
I don't know that they haveother locations.
I think this might be it.
Speaker 2 (32:27):
This is it, I think.
Speaker 3 (32:28):
And it is right down on the water in Anchorage.
Yeah, it is a beautiful, Iwould call it.
It reminds me of a classicAmerican steakhouse, yeah, but
it's and they were beginning toend one of the best meals we've
had.
They had the freshest Alaskanking crab.
Speaker 2 (32:54):
It was so good.
Their steak was phenomenal itwas cut perfectly Like we was
phenomenal.
It was cut perfectly Like wedidn't have to fight with it.
Speaker 3 (33:00):
Oh, you mean the pre-cracking of the legs?
Yeah, okay, you could beatsomebody to death with an
Alaskan king crab leg.
Speaker 2 (33:06):
They're enormous, I mean you don't even have to hit
somebody.
You could scratch somebody justwith the outer shell yeah,
they're weapons.
Speaker 3 (33:15):
Yeah.
Somebody just with the outershell yeah, they're weapons.
Yeah, and then they make surethat you can easily get into it.
And they just took such goodcare of us.
We had a great view of thewater while we were there having
dinner and literally there wasnothing.
The only thing wrong was that Icouldn't eat everything.
Speaker 2 (33:31):
I know, I know, and we need to go back and do it
right.
When are we going to do that?
Speaker 3 (33:36):
I'm not sure, but Anchorage Run Fest we've done
twice.
We featured it pre-COVID,post-COVID.
That has appeared when we'vebeen talking about favorite
races.
It's one of our favorites.
Speaker 2 (33:49):
We even had their organization on the show.
Speaker 3 (33:54):
It's in Alaskan summer, so you don't have to
worry about freezing to death.
Yes, it's in Alaskan summer, soyou don't have to worry about
freezing to death.
No, there's so much good aboutthat and it's such a cool city
that, if you've never been, it'sworth the plane ride.
Just remember that the Mercatormap is a liar and it's a much
longer flight than you think.
(34:15):
When you get to Seattle, you'rehalfway there.
Speaker 2 (34:17):
But we made it both times For those of us flying
from the East Coast.
Speaker 3 (34:20):
You're like what?
Speaker 2 (34:22):
We made it both times .
Speaker 3 (34:23):
It's only an inch apart on the map.
Yeah, that map is BS.
Speaker 2 (34:27):
It's not.
Speaker 3 (34:28):
Oh, yes, it is.
It's not accurate is what Imean Not even close.
No, run Eat Drink podcastepisode 181 with the Anchorage
Run Fest.
We'll have a link in the shownotes for that, and then you
closed it out in your list youcompiled here and I can't argue
with any of these picks.
Speaker 2 (34:45):
By the way, there are some great stuff on our.
It's really hard.
Speaker 3 (34:47):
This one, you kept a little bit local or local-ish.
This is the fried chicken fromBull and Bear that we featured
in episode 197 when we were atthe 2022 walt disney world
marathon weekend and we did the10k yeah, bull and bear is the
restaurant inside of the waldorfastoria, and this is probably
(35:11):
one of our favorite fine diningestablishments.
Speaker 1 (35:14):
I love it.
Speaker 3 (35:15):
This is the type of place you go for a special
occasion.
Of course you were telling you.
Now we cover everything fromfood trucks to fine dining.
This is on the fine dining endof things You're going to pay
for it.
You will not leave heredisappointed, it's so worth it.
The fried chicken there isabsolutely.
(35:38):
This is coming from aSoutherner who grew up on fried
chicken.
My mom was born in Macon.
Georgia, my dad in Spring City,tennessee, and I have eaten my
fair share of fried yard bird.
This was phenomenal and we'vegotten it repeatedly and they
serve it.
Speaker 2 (35:58):
So you get the fried chicken, you get basically half
of a chicken prepared, which Ithink they marinate for an
insane number of days 21?
.
Speaker 3 (36:08):
I don't remember, but I can tell you it's the best
fried chicken I've ever had.
Speaker 2 (36:12):
And it's coming from a steakhouse.
Speaker 3 (36:14):
It is, and you get that.
They have the most amazingmashed potatoes.
Speaker 2 (36:20):
It's incredible.
Speaker 3 (36:21):
That are the consistency of baby food.
They are so amazing.
They're so light.
Yeah, that's not meant to be aturnoff, but they're so smooth,
you are just, it is absolutelyincredible.
And then they do this gravy andI'm forgetting, oh, they do the
gravy.
(36:41):
It's a foie gras based gravyand you would go oh wait, goose
liver, wait a minute, no, stop,you will not taste.
It, does not have a taste of it, doesn't taste like organ meat,
it doesn't have that irony kindof thing that you would think
from anything liver related.
Speaker 2 (36:58):
It's so good.
Speaker 3 (36:59):
It is the silkiest, most unctuous, delicious gravy
I've ever had and I can't sayenough good about this dish and
our friends who are there, thatwe've made friends with from
going there repeatedly they tellus that this is the most
popular dish on the menu.
Speaker 2 (37:15):
Yeah, and like you came for a steakhouse.
But you've got to get the right.
Speaker 3 (37:20):
And listen.
They have amazing steaks.
We've had steak from Sure.
They have everything from a topsirloin to a five Wagyu.
Oh, and you're, like I said,fine dining.
You'll pay for it If you wantto get.
A5 Wagyu you're going to payfor A5 Wagyu, but it's going to
be absolute perfection when itcomes to the table.
Oh God, it's so good.
They do an amazing job there andI don't know if you have it in
(37:42):
the drink section, but they haveone of the best old-fashioned
cocktails I've ever had the bulland bear old fashioned smoking
bowl which, if everybody at thetable likes it, then you can get
it.
And it looks like a bowl in a.
It's a giant bowl shapeddecanter.
Yeah, and it's and then theysmoke it.
Speaker 2 (38:00):
inside of it it's but if you are like a party of one
or two, they'll also smokeindividual drinks, which I love.
Speaker 3 (38:07):
Yes, and smoke individual drinks, which I love,
yes, and they have a greatpresentation for everything.
It's such a great visual andtotal sensory experience.
Speaker 2 (38:17):
I love it.
Speaker 3 (38:18):
And the service is phenomenal.
And if you go there repeatedlyyou end up getting a server
who's had you before, that knowswhat you like.
They take notes on you.
Speaker 2 (38:29):
Yeah.
It's worth it that knows whatyou like they take notes on you.
Speaker 3 (38:35):
Yeah, it's worth it, tony knows us, yeah, for sure.
But we will have a link to themin the show notes as well.
You're going to absolutely lovethat fried chicken, but I
mentioned drinks.
That leads us into the drinksegment.
Indeed, and you're leaning intothe non-alcoholic drinks
tonight.
Speaker 2 (38:50):
I am, and it's not necessarily.
We've talked about the bull andbarrel fashion, come on.
And we've talked about ourfriends at Nice, guys who have
the I Dream of Autumn Barber.
Speaker 3 (39:00):
Yes, so it's all about balance.
Speaker 2 (39:02):
Yeah.
Speaker 3 (39:03):
It's all about balance.
Speaker 2 (39:04):
We were caffeinated.
We're powered by caffeine, yes,but what's great about what we
have to feature is, first of all, international Podcast Day is
September 30th.
International Coffee Day isOctober 1st, the day after, and
we have featured some amazingcoffee on this show.
(39:27):
Yes, for you, and you haverecommended things.
You have sent us quite a bit.
Speaker 3 (39:35):
We're still drinking our way through pounds of coffee
you guys have sent us.
Yeah, and trying things out,and we can't thank you enough
for that.
Speaker 2 (39:41):
When you think about Black Rifle, when you think
about Death Wish Coffee, whenyou think about.
We've had some Starbucks, we'vealso had some Expedition
Roasters, which is amazing whatwe're going to feature for
internet, for a throwback orrewind to International Coffee
(40:02):
Day.
You found this yeah.
Speaker 3 (40:05):
I don't know how you found it.
Speaker 2 (40:06):
My social media stalked me.
Okay, I just was flippingthrough and I saw Long Run
Coffee.
Speaker 3 (40:17):
Long Run Coffee.
Speaker 2 (40:18):
Yeah, okay, long Run Coffee, and I'm telling you it
is the coffee for runners,because they have all sorts of
different coffees.
But what makes it coffee forrunners?
It's what they do to the coffee.
It's what they do to the coffee, which is it is.
(40:39):
The names, first of all, areinspired by runners.
Speaker 3 (40:45):
Okay.
Speaker 2 (40:46):
But their tagline.
Speaker 3 (40:48):
So it's more, but it's more than marketing.
Speaker 2 (40:52):
It's more than marketing.
It's electrolyte power there's.
It's electrolyte fueled coffee.
Speaker 3 (40:56):
So this is a yeah, this is a not.
We're not getting instantcoffee, we're not getting cans
of liquid coffee.
They send you packets of coffeethat are in ground coffee, that
are infused with electrolytes,so that you can get electrolytes
from your morning cup of Joe.
Speaker 2 (41:14):
Exactly.
Exactly their tagline is fuelyour passion.
Electrolyte infused coffee forathletes and it's easier running
.
And they say their electrolytecoffee aids muscle contraction
and making it makes the run feeleasier.
There's no upset stomach whenyou have it before a run.
(41:36):
It reduces sluggishness in yourpost-run routine.
And there are flavors andthey're just straight up.
Speaker 3 (41:46):
Coffee too just straight up coffee.
You, you had mentioned this tome and the next thing I start
seeing these packets in thehouse and I'm like, oh, did you
get them on the show?
And she's like, no, I've beentrying, I've been trying, I
tried.
So we've reached out numeroustimes to them to try to get them
on the show and then you justbroke down and bought some to
try it out.
So we're going to give you alittle bit of a review of this
(42:13):
and we're paying customers so weget to say whatever we want.
Now, if they would like us to,if they like, sponsor us.
I'm kidding, we're not for sale, we're mildly for sale.
We'll always be honest, butwe'll, we'll make certain.
Speaker 2 (42:25):
And we're not going to tell you about things that we
just if we don't.
Speaker 3 (42:28):
We won't accept sponsorships from things we
don't like and use.
Speaker 2 (42:30):
And if we don't like it, it doesn't make the show
anyway.
Speaker 3 (42:33):
No, so yeah, and do you want me to start, or do you
want to start?
Speaker 2 (42:38):
I just want you to, I just you start.
Okay, Go ahead.
Speaker 3 (42:55):
So I looked at this and I'll tell you what it made
me think of.
It made me think of expeditionroasters.
It very much did.
The packaging is really cute.
Speaker 2 (42:57):
They don't have quite the insane theming that
expedition does but thepackaging's cute, do they,
though?
I think they do, it's just nottheme park inspired.
Speaker 3 (43:01):
Yeah, but the theme park inspired stuff's pretty
awesome.
It is this they sell prints oh,that's of their bags that's fan
, okay, you know, I don't knowthat they're there yet for this
bunch here at Long Run.
But so you get these things inand I'm like I'm looking through
the flavors and I'm notnormally a flavored coffee
(43:21):
person.
Speaker 1 (43:22):
No.
Speaker 3 (43:22):
I've said that before .
Typically flavored coffeescompanies use substandard beans
and then they mask the fact thatyou're getting a substandard
beans and then they mask thefact that you're getting a
substandard bean with theflavoring.
I love the fact that they don'tdo that because I've tried
their regular coffee, I've triedtheir flavored coffees and I
can tell you that it absolutelyis a wonderful varietal or blend
(43:49):
that they have selected andyou're getting a fantastic cup
of coffee whether you goflavored or unflavored.
Speaker 2 (43:56):
I agree.
Speaker 3 (43:57):
And it is a long standing well-known thing.
A lot of people my grandmotherwas one when making a cup of
coffee very often, or making apot of coffee, she would add
salt to the basket or where thegrounds went, and also people
add cinnamon that's forflavoring I'm yeah, but that's
I'm talking.
(44:18):
She would add salt to killbitterness.
Oh, and that is essentiallywhat they've done here.
They've added salts, whetherit's magnesium salts, whether
it's sodium chloride, it's theelectrolytes are salts.
So they've added salts to thecoffee and in doing so, sodium
(44:40):
bicarbonate it's killing, andthe sodium bicarbonate also
cancels out some acidity.
Speaker 2 (44:46):
And potassium glutenate.
So Calcium citrate, magnesiumcitrate.
Speaker 1 (44:52):
Yeah.
Speaker 3 (44:52):
So these things are canceling out some of the
natural acidity of the beans, soit's smoothing out the coffee
and making it more drinkable, inaddition to providing you with
electrolytes.
So it's incredibly ingenious,and they've managed to do it in
a way where it doesn't interferewith the flavor.
Speaker 2 (45:08):
No, I really.
Their theming is so clever alsoBecause when you look at the
names of all of the coffee, justthe marketing of it.
(45:37):
They have the Run Brunch Bundlewhich includes maple bacon,
blueberry pancake and thebottomless mimosa which is
orange flavored.
But then they also do it rightwith a light roast, a medium
roast and a dark roast, whichthey have junk miles, and the
long run is the Dark Roast andthe Junk Miles.
There is the Trail, theTechnical Trail.
(45:57):
Those are medium, light, mediumand dark roasts.
But then they have just such aslight hand, such a deft hand
with the banana, the flavor, thepost-race banana which it's
called, yeah, the post-racebanana.
Speaker 3 (46:17):
That's funny, because we all joke about getting your
free banana at the end of a race.
Of course, the banana-flavoredcoffee.
That reminded me a lot of theway.
What's the other company?
The Expedition Roasters doestheir flavors super subtle.
Really well done.
Didn't blow your doors off withthe fake banana flavor.
(46:37):
They did a great job with that.
Really like that one, and thatwith a little bit of cream in
the morning was phenomenal justit's great.
Speaker 2 (46:46):
But also we made french presses yes ofunk Miles,
which is the medium roast.
Speaker 3 (46:53):
Their plain coffees to me were killer.
Speaker 1 (46:55):
They were great on their own.
Speaker 3 (46:56):
That would be a great daily driver coffee.
Speaker 2 (46:59):
I like the Junk Miles , but if you need a lighter
roast, then there's theTechnical Trail.
Speaker 3 (47:07):
You also got a PB&J I did, I did, I was not&J.
I did, I did, I was not a fan.
Speaker 2 (47:12):
I know, I know.
Speaker 3 (47:14):
I didn't get a whole lot of peanut butter and jelly
flavor on that one.
It was like there was like a.
It was LaCroix you waved apicture of a peanut butter and
jelly by it.
No, I don't, I know so.
I was not impressed with thatone.
Speaker 2 (47:32):
Do you know?
I just and I get it.
Some flavors are for you andsome flavors are not Right.
I like the PB&J with cream ormilk.
Speaker 3 (47:45):
I tried it.
Speaker 2 (47:47):
I just think it just.
There are some coffees that aremeant for cream or milk.
I tried it and I just think it.
Just there are some coffeesthat are meant for cream or milk
.
Speaker 3 (47:55):
Oh, a hundred percent .
That's, that is a hundredpercent, true.
Even that goes back toStarbucks creating Pike Place.
Pike Place is intended forcream and sugar.
They brew them in that way.
I just don't think that theflavor.
If I gave that to you and said,tell me the flavor.
I don't know that you get it.
Speaker 2 (48:12):
I don't know, but we could try some of their fall
flavors, like they have RunBrunch Maple Bacon.
Speaker 3 (48:19):
See that, I think would be amazing.
Speaker 2 (48:20):
I want to try that and also Brown Butter Pumpkin.
Speaker 3 (48:23):
Yeah, you're talking my language there.
Speaker 2 (48:26):
And then if people need decaf, do you know what
they call the decaf?
It's hysterical.
Why bother?
Speaker 3 (48:34):
No.
Speaker 2 (48:35):
They're running themed.
Okay, they're running themed,so they call it the two-week.
Speaker 3 (48:39):
Treadmill.
Speaker 2 (48:39):
Oh my God, what's it called they call it the two-week
taper.
Speaker 3 (48:43):
Oh God Okay.
Speaker 2 (48:44):
But do you get it?
Speaker 3 (48:46):
I get it.
Speaker 2 (48:46):
I think it's great.
I think it's great.
But then they have the RunBrunch Bottomless Mimosa orange
flavor.
They have and they'll docollections.
Speaker 3 (48:57):
See that one interests me Do the Bottomless
Mimosa with maybe a little bitof steamed mocha.
Speaker 2 (49:03):
Oh, interesting.
Speaker 3 (49:04):
Orange and chocolate.
Yeah, interesting, that'd bethe way to go.
Speaker 2 (49:07):
And between the time I ordered the coffee and I got
it and tried it, they released aproduct that's fairly new,
which is ready to run, which iselectrolyte powder mix with
caffeine Smooth hazelnut latteInteresting, which I am curious
about.
Speaker 3 (49:24):
Yeah, so on the whole , I think that long run coffee
is fantastic.
Speaker 2 (49:32):
And I did use it before runs and I feel like it.
I you know.
I mean, I think you have to useit more long term.
We've just had it for the lastcouple months, but I think if
you use it more long term thenyou can see the benefits versus
just regular coffee.
Speaker 3 (49:54):
Yeah, we have a link in the show notes long run
coffeecom.
They are not a sponsor,although we would love for them
to be.
And if nothing else, come onthe show and talk about your
product.
Speaker 2 (50:03):
Please do.
Speaker 3 (50:04):
Long run, coffee run, cation Nation to his favor.
Tag them and everything.
Speaker 1 (50:08):
Tag them in this episode.
Yes, coffee runcation nation.
Do us a favor, tag them andeverything.
Tag them in this episode.
Speaker 3 (50:10):
Yeah, blow them up.
We want them on the show.
We do I don't know if ouremails were going to their spam
filter.
What help us out?
Speaker 2 (50:16):
they're probably very .
They probably get a lot ofrequests.
Speaker 3 (50:20):
So yeah, but they're not getting a lot of requests
from the preeminent runcationpodcast on spot or Apple Music.
Speaker 2 (50:29):
Or.
Speaker 3 (50:30):
Overcast Exactly.
Anyway, that is a wrap for thisweek.
We're back.
Thank you again for stickingwith us and welcoming us back
into your ear holes.
We appreciate that more thanyou.
Don't forget.
The Donna Marathon Weekend.
Registration is now open.
We have a team available, so ifyou go to register, you can
join our team now.
Speaker 1 (50:52):
Yes.
Speaker 3 (50:52):
It's at runsignupcom slash runcationnation2025.
All one word Again link in theshow notes.
Speaker 2 (51:01):
Of course, and you can use RCNation5 for a discount
on the registration.
Speaker 3 (51:06):
Was that RCNation5 for a discount on the
registration?
Speaker 2 (51:10):
Yes, rcnation5.
A discount on the registrationyes, rcnation5.
Speaker 3 (51:13):
Thank you for joining us in 2024 on your long run,
your commute to work around thehouse or wherever you are.
Speaker 2 (51:23):
I'm your host, amy, and I'm your co-host, dana.
Stay safe and well and we willaccomplish, explore and indulge
with you really soon.
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