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good food revolution

2016 Run Recap

Terroir_Run_2016_228May 28, 2016 was a fabulous day for a run in Prince Edward County! We had the most runners to date (125pp) and despite the hotter than usual weather (we peaked over 28 degrees at 10:00am) we had success right through to the finish line!

Our gracious hosts Bruno Francois and Jens Korberg of The Old Third Vineyard started our run off with a BANG! Elvis, a giraffe, Duff Beer lady, 2 students from Hogwarts Academy and 5 folks in wool kilts (hot, hot, hot) added some great ZEST to our run. We had two German Pointers go the distance with their owners, several pregnant runners (4 and 6 months along) make it to Norman Hardie Winery with the promise of pizza for lunch AND we saw a personal record for Malcolm Jolley of Good Food Revolution who completed his first ever 10km in 63 minutes!

Congrats to our Top 3 Female and Top 3 Male runners who will join us as our guests in 2017. You can read more about them here. Many thanks to Jo Dickins of Jo Dickins Photography and Joanne Welch for the great photos capturing the day! Visit Jo Dickins Gallery here and Joanne’s Gallery here.

Runners, their families and friends enjoyed a delicious meal prepared by the staff at Norman Hardie Winery, the volunteers of Slow Food the County and Andrew Hunter of Buddha Dog. Non-alcoholic refreshments were prepared by Propeller Coffee & Pluck Teas served with a smile by the Tethong family. All of our winery and cidery partners provided an array of their terroir to compliment the pizza’s and salads.

We’d like to thank our runners who helped us donate $500 to Slow Food the County Seed Fund to support good, clean and fair food production in the County, as well as, $500 to the Quinte Humane Society to support animals in need in the Quinte region.

We’re already planning for May 27, 2017 when our 7th annual Terroir Run will take place. Tickets will go live shortly (but not before our 2016 runners get advanced registration notice). We will be hosting a Pre-Run Buffet BBQ at County Road 33 Beer Co. on May 26th and a Back To The Start Barn Party at The Old Third Vineyard with Chef Jamie Kennedy and some stellar live entertainment on the evening of May 27th. Make sure to SAVE THE DATE and book your accommodations now!

 

How are you training for May 28th?

Our good friend Malcolm Jolley of Good Food Revolution has taken up running specifically to participate in our 6th annual run.

APRIL 1, 2016 by Malcolm Jolley

Training for the Terroir Run

Terroir Run in PEC
In my last post about my participation in the Terroir Run in Prince Edward County I wrote about my anxieties concerning running my first 10km event. After another week of training, I feel much better about my ability to complete the course and I look forward to the physical challenge. I’m getting better at the running. What’s now worrying me is wine drinking part of the event. Of course participants in the Terroir Run are not obliged to drink the traditional bottle of wine during the race; it’s a family event, after all. But Andrew and Rebecca Mackenzie organized the Terroir Run along the principles of the French tradition of Les Courses des Vins. Theses wine fuelled races combine the fun of sport with the opportunity to taste new wines along the route of the course. To qualify as a Grand Maître de la Course the rules require participants to consume the equivalent of 750 ml of wine, sourced only from the wineries along the route, from five minutes before the starting gun to before crossing the finishing line. Not an easy task if one wishes to make the run in a respectable time.

There are competing theories on the origins of the French tradition of Les Courses des Vins. Some posit them in Roman times in Provence as a way of both cheering up and training gladiators before their blood sport. Others say it was originated in the Languedoc to celebrate the bloody suppression of the Cathar Heresy. Over the Maritime Alps in Piedmont there is a close tradition of running and wine just after the harvest that is said to be tied to the celebration of the Roman Goddess Ceres and then adapted to Lombard Christian ritual as a way to celebrate victories against Saracen (Muslim) invaders who were forbidden to drink wine. Another wine and running ritual exists in the Catalan region of Spain, its original purpose obscured by the mists of time, though there is speculation that it came from New World traditions in South America, where runners would stimulate themselves with cocoa leaves.

Whatever and wherever running with wine takes its ancient origins, the Courses des Vins really hit its stride in the 1920-30s in France. As Rod Phillips writes in Alcohol: A History, during that time the French government was desperate to encourage wine domestic drinking after the disaster of American Prohibition. In 1926 there were regional trials that culminated in a Championship race not far from Bordeaux in Bergerac. The Bordelaise won, placing both in first and third place (a Champagneoise claimed second). This still holds as a controversy in France as it was thought the Bordelaise had a secret weapon they put to use on the 7th kilometre: Sauternes!

Anyway, there are number of strategies runners can take, such as waiting until being right at the finish line to drink an entire bottle in one go (risky). But most opt for a sip and go approach, taking advantage of the winemakers who line the route offering runners small cups of wine as they proceed and monitoring consumption to ensure each runner drinks at least a bottle’s worth. It sounds ridiculous, but until there were reliable sources of fresh drinking water, wine was often used as a way of hydrating the body during physical stress, not least at the time of the grape harvest. The trouble with bringing this model to the 21st century is that it’s hard to train for. So far, I have drunk a small glass of white wine before heading to the gym and treadmill. At the gym, more wine can be concealed in a water bottle (I’m not sure of my gym’s policy on alcohol, and am too embarrassed to ask), but drinking it while running without spilling some and releasing bouquet has proved difficult. As the weather improves and I move my training to the outdoors I will use a camel back and should be ok. For the sake of road safety, I shall have to run on a nearby track.

Right now I have been sticking to rather lean Prince Edward County Chardonnays from Norman Hardie, Rosehall Run and The Grange of Prince Edward. At some point I am going to have try a bigger bodied wine from Closson Chase, and then start varying into Pinot Noir. (Actually, Closson Chase has a Pinot Blanc that I bet might be the perfect wine to run on, I’ll have to get my hands on some.) There are also the lovely County Cider Co. ciders and beers from County Road Beer Co. that are part of the run (see all the participating producers here), which should come handy for refreshment, but don’t technically count towards the “bottle”.

Stay tuned for more notes on my training…

Malcolm Jolley is a founding editor of Good Food Revolution and Executive Director of Good Food Media, the company that publishes it. Follow him on Twitter or Facebook.

Terroir Runners Fight The Good Fight!

For some Terroir Run is about 10k of exercise. For others it is about discovering a part of Ontario they may not be familiar with yet. Still others look forward to experiencing Prince Edward County’s wine & seasonal food in a more sincere way. Regardless the motivation, all our participants share a passion for supporting the expression of a region’s unique local character whether it is found in the beauty of its landscape, the body of its beverages, the freshness of its harvest, or hospitality of its residents. Our friends at Good Food Revolution recognize this and have generously used their media platform to spread the word. Enjoy their article and sign up for their newsletter as there is always room for one more “Good Food Fighter”! Thanks Malcolm, Thanks Jamie.