Innholdsfortegnelse for October 2014 i Runner's World

My favorite park hosts races almost every weekend during the fall. Is it okay to run there while an event is taking place? Generally, yes, unless there are barriers keeping nonregistered runners off the course. Avoid the starting and finish areas. Yield to runners wearing bib numbers. And finally, consider running against traffic—that way, no one will think you’re racing without paying for it. I started running this summer. Now that it’s getting chilly, what should I wear? Start with a longsleeve T and running capris or pants made of sweat-wicking technical material. (Cotton clothing will absorb sweat and make you feel cold.) Wear light gloves when temperatures drop below 50 degrees. Say What? Running Jargon, Translated Technical trai ls “Technical” means that a trail is rocky, rooty, narrow, and generally obstacle-laden. Runners who are new to trails should steer clear of technical…

Picky Bars Two-time U.S. 5-K champion Lauren Fleshman created these bars for her triathlete husband, who has trouble digesting gluten and dairy. “I wanted to make a performance product that didn’t use artificial ingredients,” she says. Her treats feature a 4:1 carb-to-protein ratio (ideal for recovery), sodium to replenish lost electrolytes, and healthy fats for sustained energy. Six flavors, including Cookie Doughpness and Lauren’s Mega Nuts. pickybars.com Omnibars It might be made with grass-fed beef, but this bar ain’t no jerky. “We add carbs, like oats and sweet potatoes, to provide long-term energy,” says co-owner Brent Ruby, an Ironman competitor and exercise researcher who teamed up on the creation with a Montana rancher. The meaty power-ups have fans in ultra-athletes and backwoods firefighters. Four flavors: roasted peanut, mango curry, chipotle…