This race looks like a spinoff of the Warrior Dash. 

Travis.

On Friday, March 2, 2012 12:12 PM, sil simpson <csilrun@...> wrote:
>  

From: sil simpson <csilrun@...>
To: lrrclub@..., lrrclub@yahoogroups.com
Sent: Fri, Mar 2, 2012 17:13:00 GMT+00:00
Subject: [LRRClub] Anybody doing this race?

http://www.wgal.com/sports/30583677/detail.html

Saturday March 10th 9:00AM
16 and 26 mile distances - already interest at both distances.
State Game Land #211 parking lot on Fishing Creek Valley Road (RT 443).

Peter

The Movie Madness Half Marathon after party will be at the Royal Manchester Golf
Links Rose and Crown Pub April 7, 2012 from 6:00 PM to 9:00 PM.  The cost for
the after party is $10.00 at the door.  This includes fried fish, vegetables, 2
pastas with 2 different meats and sauces.  The location is 5700 Board Road,
Mount Wolf, PA.  All family members are welcome.  There will also be a cash bar.
See you at the great party!

www.royalmanchestergolflinks.com

www.USRoadRunning.com

WOW!  What got into you?  Nice run.

Travis.

On Sunday, March 11, 2012 9:53 PM, sil simpson <csilrun@...> wrote:
>  

i am selling my older trek road bike, size 54, asking $150 (to
strangers, but will give a $20 club discount!)

obviously, it's an older bike with downtube shifters, but it is in
great condition, shifts great, brakes work, decent tires. within the
last year, i've ridden this bike on club rides and did several
triathlons.

it's perfectly suitable for:

-  doing club rides, and would be a great bike for someone to try road bike
riding without a hugh investment

-  or as a rainy day bike

-  or as a city beater bike that's not a huge loss if stolen.

i've posted info and pictures on craigslist:

http://lancaster.craigslist.org/bik/2895468543.html

please email me directly if interested, or know someone who might be
(dhrnsn@...).  i hope to find it a nice home really soon.

dave h.

 

Dee Miller, Karen Sandt Diana Widdowsin ran the 2012 Lower Potomac River Marathon in Piney Pt MD, finishing 3rd, 4th 5th respectively. They did go ( went) great guns without having to pack any heat in doing so. The 3 are Conestoga (township, not valley or in the shadow of the creek they call a river or from a subdivision that ripped off the word) residents and this is something like their 9th collective marathon-or longer-finish this year.

Pictures to follow later today.

OPINION & CONTRIBUTED ARTICLES
'The Lunch Tray' Responds to Beef Industry Defenses of 'Pink Slime'
BY BETTINA ELIAS SIEGEL | MAR 13, 2012
Opinion
Lunch Tray readers following the astonishing progress of the Change.org petition
launched here last week to get "Boneless Lean Beef Trimmings" (BLBT) out of
school food (175,000  at present count) will hardly be surprised that the beef
industry has started to come out swinging.  PR reps of the American Meat
Institute, employees of Beef Products Inc. (the inventor of BLBT) and others
with ties to the beef industry are now all over Twitter defending so-called
"pink slime" with the hashtag #pinkslimeisamyth.

Well, in point of fact, the undisclosed presence of ammonia-hydroxide-treated
bovine connective tissues in 70% of the nation's ground beef  is hardly a
"myth."  But rather than responding under Twitter's 140 character constraint,
I'd like to address here a few of the main arguments currently being advanced by
industry in defense of BLBT.

BLBT Is Nothing But Lean, Nutritious Beef


Meat industry lobbyists maintain that BLBT is nothing more than "lean,
nutritious" beef, but it's well worth noting that two former microbiologists at
USDA's Food Safety Inspection Service - now federal whistleblowers - have
vociferously protested the agency's controversial decision to classify BLBT as
"meat."  In a 2002 email to colleagues, one of these scientists wrote: "I do not
consider the stuff to be ground beef, and I consider allowing it in ground beef
to be a form of fraudulent labeling."  That revelation ought to be at least some
cause for consumer concern.

BLBT Is Perfectly Safe to Eat

Even BPI acknowledges that the types of slaughterhouse waste used to make BLBT-
fatty scraps and bits of connective tissue left over from beef processing - is
more susceptible to foodborne pathogens than regular cuts of meat.  These bits
and pieces tend to come from the outermost part of the animal and thus are more
likely to be contaminated with excrement smeared on the animal's hide. 
According to a Pulitzer Prize-winning 2009 New York Times exposé, federal
testing between 2005-2009 found that ground beef containing BLBT was four times
more likely to contain salmonella than regular ground meat.

In fairness, BPI has improved its safety protocols and now leads the industry in
testing for not just one but the so-called "Big Six" strains of E. coli, and it
also vows to hold back any batch testing positive for these pathogens.  But it's
important to remember that there are other deadly foodborne pathogens besides
the Big Six.  Last year's E. coli outbreak in Germany, which left 45 dead and
3,785 sickened, was caused by a previously unknown strain of the bacteria,
demonstrating that microbiologists often identify new pathogens only after a
deadly outbreak.  And should an outbreak occur, children are more vulnerable
than adults to suffering serious harm, or even death.

Using Every Bit of the Cow is "Sustainable"

The meat industry argues that we ought to love pink slime because it "absolutely
is the right thing" to use every available scrap on a cow carcass. But we were
already honoring the noble ideal of "nose-to-tail" butchering by putting these
scraps to use in the past for pet food or rendering into cooking oil.  Was there
any reason to shift their use to human consumption, beyond profit motive? 
(According to ABC News, BPI has made "hundreds of millions of dollars" on the
sale of pink slime; a source quoted in the Times article says BPI's founder and
owner has "amassed a tidy fortune" from it.)

BLBT Helps Feed a Hungry World

BPI and the meat industry answer that last question by arguing that BLBT helps
"feed America and the world" by stretching the available supply of beef
products.  But if our country is undertaking a wholesale "stretching" of the
food supply with ammonia-treated bovine connective tissue, shouldn't individual
consumers have the right to opt out?  Just as some people relish the idea of a
beef tongue sandwich and others are repelled at the notion, many consumers want
to avoid pink slime for reasons both rational and irrational.  Yet the federal
government's decisions -- at BPI's behest - to classify BLBT as "beef" so that
it need not be labeled, and to treat ammonia hydroxide as an undisclosed
processing agent, has utterly stripped consumers of the right to know exactly
what they are eating and feeding their families.

BLBT Actually Helps America's School Children

In a new post published on The Daily this morning, BPI spokesman Rich Jochum
asserts that the presence of BLBT in school beef actually helps our children
because it "1) improves the nutritional profile, 2) increases the safety of the
products and 3) meets the budget parameters that allow the school lunch program
to feed kids nationwide every day."

Let me address these notions in a slightly different order.  When BPI argues
that use of BLBT "increases the safety of products" it seems to be coming
dangerously close to making the claim that by mixing the
ammonia-hydroxide-treated substance into regular ground beef, its mere presence
reduces pathogens in the rest of the product.  This is precisely how BPI first
marketed BLBT when it was introduced in 2001, but, as well detailed in the
aforementioned Times exposé, this food safety claim has been thoroughly
discredited.

Second, when BPI says use of BLBT increases the nutritional profile of school
food, I can only assume that the company is referring to the lower fat content
of ground beef mixed with BLBT.  But of course another way of achieving the same
result would be to add higher quality lean beef to the mixture, rather than pink
slime.  This would of course be more costly, however, which leads to the third
defense of pink slime, which is that it reduces school districts' food costs.

On this point, BPI and I are in complete agreement.  Use of BLBT shaves three
cents a pound off the ground beef that contains it.  But as writer Tom Philpott
wryly noted back in 2010:

Three cents off the cost of making a pound of ground beef. Under the severe
fiscal austerity that school cafeteria administrators operate under, pinching
those three pennies is a rational decision, even if it means subjecting children
to ammonia-ridden slime that may contain pathogens.

The bottom line for me is this:  three leading fast food giants - McDonald's,
Burger King and Taco Bell - all recently discontinued their use of BLBT.  Though
they haven't said so explicitly, it's likely that growing consumer concern over
pink slime led to their change in practice.  But while fast food customers can
vote with their dollars, our nation's school children, particularly those whose
lower economic status forces them to rely on federal school meals, lack any
voice in the matter.  They must passively consume whatever the federal
government sees fit to feed them.

I simply do not  believe that use of BLBT is doing our best by our nation's
children.

And, so far, apparently, over 175,000 people agree with me.

--------------------------
"My Response to Beef Industry Defenses of 'Pink Slime' " was originally posted
March 12, 2012 on Bettina Elias Siegel's "The Lunch Tray: kids and food, in
school and out" website. Reposted with permission.
© Food Safety News
More Headlines from Opinion & Contributed Articles »

Just a reminder that registration opens this Saturday 3/17 at noon Eastern / 11 AM Central time on RunRace.net.

100 course records - Glen Redpath - NYC - 17:25, Jill Perry - Manilius NY  - 22:09

100K course records - Jeff Nelson - Titusville PA - 10:15, Lee Conner - Cleveland OH - 12:33

50K  course records - Brent Henderson - Titusville PA - 4:18, Kate Martini Freeman - Los Angeles CA - 5:28

50K will sell out in less than an hour and perhaps in 15 to 30 minutes, 100K in less than 10 hours.  100 miler is RRCA's national Ultra Championship race and sells out by July.

Registration tip for 50K and 100K:  be sitting on the registration page for the distance of interest before noon Eastern, and around noon start clicking the refresh / reload button every 15 seconds on your browser until the message at the top changes about 3/17 registration and the bottom  CONTINUE button becomes active.  Then fill out the form  as quickly and accurately as possible.

Tom  Jennings, Race Director

OilCreek100.org  / oc100.org 

--- In LRRClub@yahoogroups.com, "erie_tomj" <erie_tomj@...> wrote:
>
>
> Oil Creek 100 Trail Runs - concurrent 50K, 100K, 100 mile trail races.
> Oil Creek State Park's rugged Gerard Hiking Trail (primarily single
> track) - Titusville PA - birthplace of the oil industry in 1859 and
> boyhood home to college football legend Coach John Heisman (of Heisman
> Trophy fame).
>
> Race date - Oct 13, 2012.
>
> Registration will open Saturday March 17th at noon eastern. Be ready to
> register quickly for the 50K and 100K as they will sell out extremely
> fast. The 100 miler usually sells out during the summer - but may be a
> bit quicker this year since it is the Road Runners Club of America's 100
> mile 2012 natiional Ultra Championship race. Reminder - no refunds, no
> transferring of entry to other runners (drivers license / photo ID
> required for packet pickup), no deferring to another year, no mailing of
> race bags, no changing of distances.
>
> "Strike oil or move on!"
>
> Details on the race website: http://www.oc100.org/
> <http://www.oc100.org/>
>
> Tom Jennings, Race Director
>

Any of you doing the Run 4 Luck this weekend?