October 2008

Hi Folks: Hope all is well with all of you. If you are reading our newsletter for the first time, welcome to the Fleet Feet Sports club, you are part of a group  now over 8000 strong!

October is my favorite month of the year. We get a little summer in the front end, a little fall in the middle and a look at the winter to come at the end. It’s the height of Cross Country season, fall road racing is in prime time, the Giants are undefeated, and the Yankees are already preparing to win the 2009 World Series. The colors are great, the apples taste good, unless you are Mary Bovenzi,  the air is crisp and clear. Please take time to enjoy this wonderful month.

Our newsletter this month is full of excellent information,  please take a few moments to read through it.

This month’s Runner’s World magazine is focused on the “greening” of our sport. Long overdue attention is being paid to materials used to produce the running and walking gear we all use. From packaging materials, to shoe mid-sole compositions, laces, and insoles things are beginning to change. Notice the more common use of wool, bamboo and cocona (reusable fabrics with high moisture management capabilities) to make more technical apparel.

I’ll close with a few event announcements. If you are participating in this year’s New York City Marathon and use a Polar heart rate monitor please note that if you stop in the Polar booth at the expo,a Polar rep will be happy to replace the battery in your monitor.

Next, we had thought we would be able to introduce another No Boundaries program, (train to run your first 5K) and a Running 101 program which would be 10K focused. Given the late date and increasing darkness we have decided to wait until early spring 2009 to go forward with these programs. However Rosella Elliott from our No Boundaries coaching staff has advised me that she is available if anyone would like to train with her. This can easily be coordinated so please advise your interest.

We have our Thursday evening fun runs which are available to everyone, as well as our Sportwalker’s  Club workout on Monday evenings.

Finally, we hope you will join our Nite Life Fun Run on October 30. It will be a blast; see the newsletter for the gory details.

Again, enjoy this great month.

Charles and Arlene Woodruff
Proudly owning
Fleet Feet Sports

Pears…the "Fitness Fruit" > > >

Pears are a Natural Energy Source

Fresh pears are a natural, quick source of energy due largely to high amounts of two monosaccharides (fructose and glucose) and carbohydrates.

At the 2008 US Olympic Track & Field trials “Sampling pears gave us the opportunity to remind the athletes, coaches and influential role-models how good a healthy, ripe, sweet, and juicy pear can taste,” said Kevin Moffitt, president and CEO of Pear Bureau Northwest. “We were also able to tout Oregon’s official State Fruit right here in Track Town USA.”

With nutrition being such an important part of an Olympic athlete’s training schedule, the athletes were pleased to learn about the delicious pear’s nutritional profile. Each medium sized pear is an excellent source of fiber at 6g per pear, which covers 24% of the daily recommended amount for most adults. In addition, 7mg of Vitamin C are provided, which equals 10% the recommended daily amount, and at 190mg per pear, potassium can also be found in the fresh pear’s sweet and juicy package… all for100 calories.

For more information, visit www.usapears.org

Almond-Chicken Pear Salad

2 cups cooked chicken breasts, cut in 1/2-inch cubes
1/2 cup green pepper, sliced lengthwise
1/4 cup diced celery
1/4 teaspoon seasoned salt
1/2 cup low fat plain yogurt
2 tablespoons reduced-calorie mayonnaise
1/2 teaspoon prepared mustard
1/4 teaspoon ground ginger
2 fresh NW Pears, Comice, Anjou or Bosc cored and cut in 1-inch cubes
lettuce
2 tablespoons toasted slivered almonds

Directions

Toss together chicken, green pepper and celery. Sprinkle with seasoned salt. Combine yogurt, mayonnaise, mustard and ginger; add to chicken mixture. Gently mix in pears. Serve on individual lettuce-lined salad plates. Sprinkle with almonds.