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CRAFTSBURY MARATHON COMBINES
WITH DELICIOUS HOMESTYLE FOOD
Release October 7, 2009
From: John Brodhead
802-586-7767 x 26
johnbrod@craftsbury.com
Cross-country skiing has become a self-indulgent form of exercise thanks to an alliance of some of the Northeast Kingdom's best chefs and the TD Bank Craftsbury Marathon and Tour in Vermont. Seven years ago John Brodhead, the Craftsbury Outdoor Center's Director of Skiing, proposed a partnership among several Craftsbury and Greensboro businesses and nonprofits to produce a marathon with special food stations along the course. To his surprise they eagerly agreed and participation has since increased almost 700% to 1000 participants including racers and tourers.
For nineteen years the Craftsbury Marathon attracted no more than one hundred and fifty hard-core racers. "When the Center incorporated food stations where participants could sample items from local restaurants and delis, it made sense to invite the non-racing public to enjoy the same amenities too", said Brodhead. As many as five hundred tourers have showed up for a glorious day of skiing and enjoyment of house specialties served on-course. Tourers pay a slightly lower entry fee than the racers and may ski all of the 25 km loop and finish on the common or ski just part of the loop and catch a shuttle bus back to the finish. In the course of the 25-kilometer ski they enjoy food served along the way from heated tents. For the last few years, Highland Lodge's David and Willie Smith have been hosts for a start line breakfast banquet of fresh juice, coffee, bagels and a variety of delicious home made muffins from 7:00 AM until the start.
At 9:00 AM five hundred lycra-clad racers explode from the start line followed by a more leisurely paced touring class departure shortly after the racing crowd goes off. Chef-owner Bill Maier of the Craftsbury Inn dished out a hearty split pea soup with ham, fresh home made bread and spicy hot cider. Joining this fine businesses will be Claire's Restaurant from Hardwick. All the stations, additionally, will have the basic re-hydration drinks and energy bars favored by the marathon racers . For those inclined, there will be seating around a cheery bonfire at the on-course food stations.
A final climb to Craftsbury Common brings touring skiers to the finish where they are presented with a commemorative pin for their effort and directed to the Sterling College Dining room for a hearty lunch of chili and corn bread prepared and served by the Craftsbury Environmental Learning for the Future Club. Skiers may rest assured that every one of these calories - and then some - will be consumed during their trek across the heart of the Northeast Kingdom.
