Run Eat Drink Podcast
Welcome to the Run Eat Drink Podcast! This is the podcast where we embark on exciting adventures, combining our love for running, delicious food, and tasty beverages. Whether you’re an elite runner aiming for victory or just starting your “Couch to 5K” journey, we’ve got something for you. Let’s dive into the three pillars of our show:
Accomplish (Run): Accomplishment is deeply personal. Are you eyeing a race series win, planning your next “run-cation,” or hoping to set a personal record in your next half-marathon? Each week, we feature fantastic destination races from around the country. Discover scenic courses, learn about the charities they support, and get inspired to lace up those running shoes. And when we’re not on the road, we share interviews, training tips, and insights from our own running journey.
Explore (Eat): Running and traveling go hand in hand. As we explore new places, we also explore local cuisine. We seek out hidden gems—the eateries that locals rave about. Bold flavors, interesting dishes, and passion for food—that’s what we’re after. After each race, join us as we wander the city streets, discovering post-race refueling spots. Whether it’s a gastropub, a food truck, or a cozy café, we’ve got dining options to satisfy your cravings.
Indulge (Drink): When the running is done, it’s time to unwind. We raise our glasses to celebrate our accomplishments. Local breweries, coffee shops, speakeasies, and watering holes—these are our destinations. From craft beers to artisanal cocktails, we explore the beverage scene. Cheers to a well-deserved drink after crossing the finish line!
Join us on this journey of accomplishment, exploration, and indulgence. Whether you’re a seasoned runner or a curious foodie, there’s a place for you at the Run Eat Drink Podcast.
Run Eat Drink Podcast
RED Episode 290 Training Updates and Boston Bites and Brews
SHOUT OUTS
If you want a shoutout on the show for you or someone you love, email us at info@runeatdrink.net or call us at 941-677-2733 and leave a message.
Congratulations to Dawn, of @dawnbjoyful in on Instagram, and everyone else who finished the Sparkle Athletic #streakingwiththecoolkids challenge of a mile a day throughout the month of June.
Thanks to all our patrons and everyone in the Runcation Nation for your support and encouragement. Because of you, we have kept the show going over the last two years, so thank you!
And a hearty welcome to our newest patron and Susie Beck’s return as a Founder! She is now a Founder of our show, and she earned a discounted rate by paying for the year upfront! Susie has her name in lights with all our Founders at https://www.runeatdrink.net/patron-wall.
Thank you to Dean Gerber, Associate Producer of our show, and Josh Ozbirn, Executive Producer of the podcast, too!
If you want a shoutout on the show for you or someone you love, email us at info@runeatdrink.net or call us at 941-677-2733 and
RED Episode 290 Training Updates and Boston Bites and Brews
Run
We’re back with our training updates. While we have both been battling injuries and recovering, we talk about what we are hoping for in the fall and how we are trying to stay focused on goals.
EAT and DRINK
While Dana was on a work trip to Boston, he went to the place where “everybody knows your name.”
I chat with him about the bites and brews he had while in Boston at Cheers!
Cheers Boston
The DONNA Foundation
https://thedonnafoundation.org/
https://www.facebook.com/TheDONNAFoundation
DONNA Marathon Weekend
https://breastcancermarathon.com/
THAT’S A WRAP!
Thank you for listening! Because of your support, we are in our eighth year of the podcast! Don’t forget to follow us and tell us where to find you next on our website, Facebook, Instagram, and X. Also, check out our store on the website and get some swag, thanks to Pure Creative Apparel. Thanks to www.PodcastMusic.com for providing the music for this episode, too!
Special thanks to all our patrons who support the show every single week. We couldn't do it without you. Head over to patreoncom slash run eat drink podcast and subscribe today for bonus content, exclusive happy hour, live chats and more Patrons. You help keep the run eat drink podcast going and we're so grateful for you. Not a patron yet? Join us today at patreoncom slash runeatdrinkpodcast. Help support the show by using our Amazon affiliate link. Anytime you shop on Amazon for running gear, food, beverages or anything else the little gray trucks might bring your way. Just use runeatdrinknet slash Amazon anytime you shop. It costs nothing extra. It's only one extra click and it helps us keep the lights on and the bandwidth flowing. Just go to runeatdrinknet slash Amazon and we thank you for your support.
Speaker 1:Hi, team, I'm Fitz Kohler, one half of Team Noisy, and you are listening to the Run Eat Drink podcast. Welcome to the Run Eat Drink podcast. We feature destination races from across the country and after the race, we take you on a tour of the best local food and beverage to celebrate. So, whether you are an elite runner or a back-of-the-packer like us, you'll know the best places to accomplish, explore and indulge on your next runcation. Hey, welcome to episode 290 of the Runny Drink Podcast. I'm your host, amy.
Speaker 2:And I'm your co-host, Dana.
Speaker 1:Your long-lost co-host and host are back.
Speaker 2:We're back and we're closing in on episode 300.
Speaker 1:Yes, I do have to apologize for the delay in our recording this episode, but it's been a little tough to get you know five or 10 minutes with you, sir.
Speaker 2:Well, you know, I had this little thing that happened a funny thing happened a little thing, a funny thing happened on my way to work one day.
Speaker 1:It was a huge and very a great thing. Yeah, Career wise.
Speaker 2:I had the opportunity. I well, let's just start here because we have to get back in the swing of actually recording a podcast. I was on a wait list for a pretty prestigious senior management school for work. I had assumed not going to happen. Nah, I'm not going to get it. No, no way.
Speaker 1:Because the waiting list was super long.
Speaker 2:Huge Waiting list was super long.
Speaker 1:And it's a very in-demand, highly prestigious.
Speaker 2:It is, and I ended up calling and getting a hold of one of the directors and he's like you're still number 40 on the list. And I'm like, all right, there's no way. So at work I freed up the money that we had budgeted.
Speaker 1:Let's rewind a little bit more Wait a minute. Yes, it's because you are the deputy chief who has the hands on the money. Yeah, so you called just to make sure you weren't coming up the list. And then you were like, okay, if I'm not going to, I'm going to spend the training money on my people, right?
Speaker 2:So I decided to free up the money and let other people go to other training, which is very good.
Speaker 1:That was nice, nice, nice.
Speaker 2:That's just good budgeting, yeah, and of course, what happens the minute I do that and the money gets spent right?
Speaker 1:They call you, they call me and they're like hey, congratulations, you're in. Did they say what happened?
Speaker 2:No.
Speaker 1:Why would you ask anyway, right?
Speaker 2:Exactly so. Long story short, because this is a prestigious school, it's difficult to get into, the chief said well, we're going to find the money, you're going.
Speaker 1:Shout out to Chief Sizemore in the Cape Coral Police Department Love you, man.
Speaker 2:Thank you. I ended up at the very last minute having to get ready for a three-week trip to Boston. Yay, I was incommunicado for podcasting purposes. Basically because it was three weeks solid living on the dorm or on campus at Boston University, in a dorm, going to class, you know, study groups at 7 am, class at 8 am, ending at 5, and then organized activities for our class. In the evening and the class was 100 plus people Sure, and they had two sessions going simultaneously.
Speaker 1:It was a big deal.
Speaker 2:Yeah, it was and it was a lot. But I do my best. When I have to travel for work or something that's kind of unplanned like that, I do my best. I keep my ear to the ground, I keep my eyes open, my finger on the pulse. Yeah, you do. And I say to myself self, if you were here for the podcast, you'd be looking for good places for food and beverage, and I did just that while I was there.
Speaker 1:And I am extremely happy that you did, although.
Speaker 2:So this week we'll be covering the Boston University Student Union.
Speaker 1:I'm a little jealous, though, that I didn't get to partake in what you tried and brought to the podcast, although I am more appreciative than jealous. It's close, it's really close, like Roy says in that episode of Ted Lasso. Yeah, you know and Sorry.
Speaker 2:I wanted to find some things that people would be interested in, because, you know, this is a city that is tightly woven into the fabric of the running community. Very much so. Here they have this big run or race there every year, and while I am not, nor will I ever be, fast enough to qualify for the Boston Marathon, it's a. It's a tremendous race with a great history. We've been lucky enough to talk with people who are intimately associated with the race.
Speaker 1:On last week's episode, we featured people who participated.
Speaker 2:And participants.
Speaker 1:Actually, I should say a few weeks ago, because this is our first episode in a couple of weeks. Yeah, you know what I mean Our last episode, right?
Speaker 2:We're going to be doing some Boston tie-ins this week on the show. Why?
Speaker 1:wouldn't you yeah?
Speaker 2:exactly, and maybe some pop culture tie-ins as well. That's all the teaser I'm going to give for what's coming up.
Speaker 1:Okay, so stay tuned for fabulous bites and brews, so to speak. Get a little bit of alliteration there.
Speaker 2:Bites and brews in Boston.
Speaker 1:Uh-huh, it's a lot of alliteration for anxious anchors placed in powerful posts. Sorry, it's movie references, it's television references for me. If you know that reference, reach out to us. Info at runnydrinknet or you can call us at 941-277- 941-677-2733. And we'll send you a squoosh. We'll send you a squoosh if you can name that one Very nice, look at you.
Speaker 2:That quote and we'll send you a squoosh. We'll send you a squoosh if you can name that one.
Speaker 1:very nice, look at you that quote and speaking of that phone number that I misquoted and you rescued there so well, we have some shout outs that I've collected oh, let's do it. I've missed this I would like to say congratulations to don of don B Joyful and also Nurse Shenanigator. Don, both Dons, because Nurse Shenanigator has posted about her first 5K. So congratulations to Don.
Speaker 2:Very nice, gotta love getting that first 5K out of the way. That's a big accomplishment, getting your first run, and that's how you end up getting oh, I'll just run a 5K, no big deal. Next thing you know.
Speaker 1:Take a turn.
Speaker 2:They do.
Speaker 1:Yes. And then Dawn B Joyful. She completed the Streaking with the Cool Kids June Challenge to do at least a mile every day in that sparkle athletic. You know I wear those sparkly skirts from them over my boulder athletic leggings For like Disney races and stuff. Yeah, just in general, I'll wear their red one with some of our red gear. It's awesome, I love it. So congratulations to Dawn and Don.
Speaker 2:That's amazing. Congratulations, ladies, and the studio audience here thinks it's great as well.
Speaker 1:Oh, there it is, and but wait there's more. There's more. We need, like a like a bigger applause or progressively louder, or some kind of band or something. Because, susie, I'll work on that or something. Because, suzy, I'll work on that. While we were away and I was waiting for you to come back from your 24 hour a day school, that kept you busy all the time, suzy beck, she renewed as a patron of our show we love that, thank.
Speaker 2:Thank you, suzy.
Speaker 1:And she paid up front for the whole year as a founder, so she got a discount. I love that, yeah, but that's not all that. I'm congratulating her for Congrats on your back-to-back half marathons in Connecticut and Rhode Island, plus in the time since we've recorded last getting Vermont checked off her 50 states marathon quest too Very nice, so bam, bam, bam yeah. Three tough states all in the bag.
Speaker 2:I'd love to hear about the Vermont one.
Speaker 1:I keep telling her she needs to come do a Runcation recap and she's like you know, she's just too busy doing the actual races.
Speaker 2:Actually, that's what it is.
Speaker 1:That's what it is. I'm just saying but, suzy, when you're ready, we're here and we want to know we need, we have questions we do and we want the answers. And final. Actually I have a couple more, so I'll say finally, as far as the running goes, okay right, uh, dean gerber, patron of the show, and tommy hagan, congrats on the keys 100 in may. All right, it's a lot. And that was tommy hagan's first, wow, so congratulations to both of you.
Speaker 2:And, Tommy, I'd like to know is that going to be your last?
Speaker 1:Dean said last year when he was on with Judy and with Lindy they thought it was going to be his last and then he did it again. So you know yeah.
Speaker 2:That is a race I have absolutely. Let me make this abundantly clear Sorry, it will be a cold day in a very hot place before I go do a hundred miler in South Florida period. Yeah, or I should just stop at hundred miler Period Period In South Florida especially, and that stretch is. I mean it is paved and flat, that's great, but it's also very wide open, so that's going to be a sunny, hot, humid one. And oof. So I want to hear Are we going back? Let us know.
Speaker 1:And then I should also say congratulations to Coach Twigs, who completed the Hard Rock 100.
Speaker 2:I believe it's the 100.
Speaker 1:I don't know, but apparently this Hard Rock race is an ultramarathon that is very difficult. We could have him on to recap that and it looks like he's celebrating with drinks around Epcot. A drink around the world.
Speaker 2:Oh nice, that's always fun.
Speaker 1:Yeah, so congratulations to Extra Milers and Galloway Productions crew and cast.
Speaker 2:And Coach Twigs being friend of the show we need to know do you start in Canada or do you start in Mexico?
Speaker 1:We need to know what if he says he starts somewhere completely different. But then it begs the question, then it's outside the World Showcase.
Speaker 2:Which direction do you go to get to that place? I need to know if you're a clockwise or a counterclockwise sort of guy. So let us know. Let us know we have questions.
Speaker 1:Coach Twigs, come on the show, recap your 100 and then let us know about where you celebrate and how. Although you have a pretty great rum bar at home, he does. And finally, off the topic of running, congratulations to Anna Runs on Coffee. Anna Payne, who has been on our show and she actually kicked off a series of Runcation recaps and recapped the New York City Marathon, her first, which was an amazing recap that was so long we cut it into two because all of it was such valuable information.
Speaker 2:It really was.
Speaker 1:If you're running a marathon major. So, anna, congratulations on a non-running-related note on your son's graduation.
Speaker 2:So yay, that is amazing. Congratulations, congratulations.
Speaker 1:Yay, there we go. So, yay, that is amazing, congratulations, yay. So I threw out a movie quote that you could write into us or call us about. But really we want to know do you have shout outs for yourself, or?
Speaker 2:for someone else. Let us know. You can email us at info at runeatdrinknet.
Speaker 1:That's info at runeatdrinknet, or the right phone number, which is 941-677-2733. I'm out of practice 941-677-2733.
Speaker 2:Call us, leave us a voicemail. Keep it to about a minute. Tell us who you are, who the shout-out's for, and we'd love to make you Runcation Nation famous.
Speaker 1:I guess they could actually text it to that number too if they wanted to. Yeah, but we really like to hear you.
Speaker 2:We want to hear you. Yeah, I mean, we can read texts, sure that's fine.
Speaker 1:But sure that's fine but if that's all you got time to do, this is an auditory medium yeah we need sounds. We do so. You hear us a lot. We'd like to hear you exactly.
Speaker 2:So, without further ado, I guess we're talking about some running we are this week, I think we're going to talk specifically about us.
Speaker 1:Yes, our training because it's been kind of on hold.
Speaker 2:And what's going on with us. I know that we've told people in the past that we were both dealing with some injuries.
Speaker 1:Yes.
Speaker 2:You've had surgery. A lot's been going on, yes, so why don't we start with you?
Speaker 1:On April 11th, I had surgery. What I thought was just going to be a scope of my shoulder turned out to be actual surgery.
Speaker 2:Scope plus.
Speaker 1:Scope plus. You know how. On Delta Airlines there's comfort plus.
Speaker 2:This was comfort minus.
Speaker 1:This was comfort minus with a great surgeon actually.
Speaker 2:Yes.
Speaker 1:Yeah, he made the tiny little incision, went in with the scope and then figured out no.
Speaker 2:It's all jacked up.
Speaker 1:It's going to be a little bit more than this. So it was. I had a bone spur and some pretty extensive damage that was repaired successfully.
Speaker 2:It was rotator cuff, rotator cuff. Labrum bone spur.
Speaker 1:Yes, so it was pretty intense, but I think go big or go home.
Speaker 1:That is. I think it's a lesson in that don't put off taking care of yourself. Don't put off taking care of yourself. Now, why do you say that? I say it because I have been dealing with this shoulder pain for I don't know. By the time the surgery came around, it was almost a year, yeah, almost a year, and I had been to a couple of doctors, to a couple of doctors. Also, if you have a treatment plan with a doctor, as nice as they are, if that doctor is not moving you forward towards healing, then seek a second opinion.
Speaker 2:Yeah, and I would even go so far as to say if you're going to a doctor and you get the word from the doctor, it's going to, this is what's wrong with you and this is our treatment plan. There is never any harm in getting a second opinion, and if you've got a voice inside your head saying, yeah, I don't know, listen to it, get a second opinion and, furthermore, if at all possible, take somebody with you.
Speaker 1:Yes.
Speaker 2:Especially if you're the patient, you know having a person with you that can ask questions that you may not be thinking of, because everybody gets a little stressed at a doctor's office.
Speaker 1:When you are the patient.
Speaker 1:When you're the patient or when it's so there's an emotional charge to what you are being seen for, because I was thinking, you know, I don't want to be down for running, I don't want to be down for training, I don't want to be unable to drive or take care of people who might need it. That it's yeah. Don't ignore that inner being, don't ignore that inner voice. If you have, you've had that in a not related, in a not medically related kind of way. When we sit down to some places that we have picked out to come and visit for the show, and then something inside you just is like it's just not right. It's just something is not right, but we keep on, we push on and then we never end up featuring the place on the show anyway because we were right.
Speaker 2:The first time.
Speaker 1:We were right, it was our instinct and we just needed to follow it before the meal. Yeah, there's a whole lot. Follow it before the meal.
Speaker 2:Yeah, there's a whole lot of on the floor content. Oh there really is, can't call it content. There's a whole lot of bits, zeros and ones on hard drives that are just never, ever going to get used.
Speaker 1:Yeah.
Speaker 2:You try as you may.
Speaker 1:You know you think it's going to be good and you're just like and you're like we're going to hang in there, we know it's going to be good. And you're just like and you're like we're going to hang in there, we know it's going to turn around. No, trust your gut as far as your medical situations and also in a restaurant.
Speaker 2:And we're also and going back to the medical thing really and truly finding medical professionals that are going to be giving you care that you need, making sure that you're, you know, find one you're comfortable with, who you trust, who you have a good rapport with. That's important.
Speaker 1:And I found one yeah, I found one who was fantastic, has a wonderful staff, a fantastic PA for the follow-up and to just sit with me and explain the way the procedure went, the way it was going to go, the way it went, and this doctor is just phenomenal.
Speaker 2:And I mean you're at the point now where you've got all of your range of motion back. Now you're working on strength.
Speaker 1:Yeah, I don't have strength and they're saying no weight-bearing. If you're going to go out and run, just make sure you're careful, because you don't want to fall and put and instinctively put your hands out and re injure yourself, right?
Speaker 2:Makes total sense.
Speaker 1:So that's yes. So I'm combating that and I'm also combating the ongoing saga of my left knee and IT band, which never goes away. And someday a doctor in that same practice who specializes in knees is going to say Amy, it's time, it's time for the knee replacement, just have it, just have it. But he did have a long, involved discussion with me that the doctor who they have different doctors in the same practice, the one that specialized in taking care of my shoulder and the one that has specialized in taking care of both of my knees and one of yours said you really have to mentally and emotionally be ready for the procedure, the recovery and then the rehab for that. But it's going to happen because you know we're not all born with the same knees and you know everybody has challenges and that happens to be yours.
Speaker 2:And some of it's genetics, and it's really interesting to hear him talk about it, but he's always said he goes. You know, motion is lotion. You keep the knee moving. You run and walk and do whatever you can do as best you can for as long as you can, and when you can't anymore, that's when you'll know it's time Right.
Speaker 1:So I am. I have not been running of late, I've been walking and we'll see where it goes. I am working with Jeff Galloway on which races in our fall schedule I may or may not do depending on the training cycle it's.
Speaker 1:He is just so kind and, by the way, let me just say happy belated birthday, jeff Galloway, 79. Happy belated birthday. He is more than a coach to us, he is a friend, he's family, and he says I'm very concerned, I don't. I want you to, whatever you do, I want you to not aggravate what they call what he calls the weak links.
Speaker 2:Yeah. So he's very big on training Like you're doing. Like right now you're doing a marathon program. Yes, training, yes, but he is all about keeping you what he calls under that threshold of irritation.
Speaker 1:Irritation.
Speaker 2:And speed basically be damned. Yeah, he's not looking for that. He's like get, get your long runs done. And they can be as slow as they can be, and you know, it's interesting seeing how he's doing that. And then you're doing some stuff simultaneously, where and this is, I think, the challenge for you is kind of devising the right schedule.
Speaker 1:Yeah.
Speaker 2:And, for sure, working in the appropriate aftercare. Ice, yeah, compression, elevation and time off your feet.
Speaker 1:Which I think is always the challenge for runners oh, a hundred percent I'm like I don't need self-care. Who needs stretching? Yeah, I know he's anti-stretching he's anti-stretch.
Speaker 2:He's really anti-stretching. Before a run right, he likes dynamic warm-up yeah, but, and I get that, but getting you to where you can figure out okay, I'm doing these runs, I need to incorporate resistance training to build strength, to shore up the muscles around the knee.
Speaker 1:That support it.
Speaker 2:That support it so that the IT is not getting crazy irritated.
Speaker 1:Angry. Right now it's a lot, it's very angry. It's like the Incredible Hulk.
Speaker 2:Yeah, angry, it's like the incredible hulk, yeah. So and then you know, if you can do that, you avoid hours of painful, uh time doing myofascial release on a foam roller or other with other devices, torture devices yeah, the foam roller is the most evil of all of them is it?
Speaker 1:really, oh yeah, without a doubt oh, we should do a show sometimes, sometime we should do a show where we talk about the most torturous recovery devices or exercises, or you know, I don't know.
Speaker 2:I can make an argument for some yin yoga too. Oh, Certain positions.
Speaker 1:Yeah, your own body turns against you. Yes, but yeah, so that is. You know I'm having two.
Speaker 1:Do a lot of soul searching and decide what's going to be best for this body that has seen me through so many half marathons and so many training cycles and this body has allowed me to do so much and I'm so grateful and I just want to keep going if I can. Yeah, so at any rate, I am still doing PT for the arm and the shoulder and getting the upper arm, like the muscle back and the ability to Isn't it crazy how fast you lose strength? To do some yoga poses. You're talking, you're speaking of yoga, just not like you can't Fully extend or fully.
Speaker 2:Support your weight.
Speaker 1:You don't want to. Yet my PT is like you don't pick up that dog. Don't pick up that dog.
Speaker 2:She won't even let you pick up the dogs or the cat.
Speaker 1:That dog is not. I can't.
Speaker 2:I know, but I'm saying she's specifically don't pick up the pets.
Speaker 1:No pets, not even the cats, but at any rate I am. I'm trying to take care of my body and listen to it and do what is working so that I can keep accomplishing, exploring and indulging. So that's my update. What about you?
Speaker 2:Prior to going to Boston.
Speaker 1:You busy man about town.
Speaker 2:Yeah, I was having issues with what they call insertional tendonitis of the left Achilles and that's a fancy way of saying. The spot where the Achilles tendon goes into the heel, right there, right at that spot which is on the back of the heel, is very irritated and the doctor was very nice, but you know, can't give you a shot. The shot in that location can cause a rupture.
Speaker 1:Which you don't want, which you don't want. That's worse.
Speaker 2:Thankfully. I mean I said, is this a danger of a bone spur and you having to do that whole thing? And he goes no, you don't want that. If you get that point, they sever the tendon, they take care of the bone spur, then they re-anchor the tendon, then you're non-weight bearing for six months.
Speaker 1:That's awful.
Speaker 2:So you're on the knee scooter for six months. I'm like no thanks, Don't want that. I'm like, all right. So what's the cure? Time and time, mostly time stretching, and stop doing things that irritate it and icing and icing.
Speaker 2:Yeah, so I've been doing a lot of that and the I have. What I have found since I and what I've taught I have purposely done myself is I have stopped running and I have shifted my training into the gym. So I'm doing a strong lifts five by five workout. So that's two days a week or it's two.
Speaker 1:And you haven't talked about that on the show yet.
Speaker 2:No, so it's a. The five by five workout is very old. It's not a. This is nothing new. It's basically two workouts it can a workout and a B and you alternate every day. So one week you'll do A, b, a, b, a. The next week you'll do B, a, b, a, b. And every time you go to the gym you are adding weight to your exercises. Every time, not a lot of weight, but you're adding weight. So it's a linear progression until you get to the point where you're failing and then you back off 30% and then you keep doing the linear progressions.
Speaker 1:I have to do math?
Speaker 2:Yeah, no, you don't have to do math. There are apps for that. It even shows you the app I use, which is StrongLifts 5x5. You tap on the exercise and it shows you what the plates are that you need to put on the bar If you're doing a barbell workout. It's been good. I'm feeling better. That's been great. One of the exercises I incorporate into that is assisted dips and assisted pull-ups. Assisted pull-ups and that machine that does the assist is really nice and it is allowing me to get a really nice stretch of my calf and that in in that chain it's stretching my Achilles and it's stretching my hamstring, which has helped quite a lot. Now going, I was getting a lot of relief right before Boston. I get to Boston. Boston is a kind of a hilly city and right where I was at Kind of Kind, of Kind of, because like in the Boston Marathon, it's not San Francisco.
Speaker 1:Well, yeah, but in the Boston Marathon they have Heartbreak Hill.
Speaker 2:Yeah, I wasn't there, though. I was just on the BU campus and it was hilly.
Speaker 1:It was hilly enough just enough to irritate my Achilles.
Speaker 2:Oh, no, no, no, I came back with that kind of flared back up where it was really. You know if I got it down to maybe a two or a three now, it's like a six or a seven.
Speaker 1:Uh, you know, generally as far as pain, goes, oh, like on a scale from one to 10.
Speaker 2:Yeah, 10 being the worst 10 being the worst, not good. It is frustrating, to say the least, when you have an injury that basically the cure for it is stop doing what you like doing. And this is why runners are such difficult patients, because they don't want to stop. No, the endorphin rush you get from running. You got goals, you can see a finish line.
Speaker 2:Exactly, and this is the reason. But you have to listen to your body, you have to listen to the doctors and there are some things that I can do. They've given me these moleskin pads that have adhesive on one side and they're like look, put that in your left shoe. It elevates the heel and it gives the Achilles some relief during the day. Feels weird, but it does work. So I've been doing that Icing. I need to be a little more vigorous and or religious about doing the icing because I'm kind of hit the icing Cause I I'm kind of hit or miss, but uh, I think we both are actually.
Speaker 2:Yeah. So, because you've been scolded by your PT.
Speaker 1:I have she, yes she's so beautiful and she's just so wonderful and so sweet, Jimena. She says to me I can't really do her voice don't but she does say to me in her accent she very motherly you must ice, you go home and ice now, yeah.
Speaker 2:So now I'm like yes, okay okay, at first you couldn't take the weight of a heavier gel pack on the shoulder.
Speaker 1:It had to be the broken up ice. Yeah, it was that bad, I guess, and yeah.
Speaker 2:So that's kind of where I'm at. I kind of had to start over.
Speaker 1:Do you miss it running?
Speaker 2:Oh yeah, I don't miss certain aspects Running, oh yeah, I don't miss, you know, certain aspects, but you know I'm not loving. You know like I want to be more active, I want to get more activity and I want to train more and all that, but I do not like this constant pain in that Achilles and I got to do something. So the stretching has been helping the icing definitely helps and giving it do something. So the stretching has been helping the icing definitely helps and giving it some rest. So with the strong lifts, the one thing about it is every day is leg day. Like they'll joke about skipping leg day. Yeah, that's not a thing in this. Every day there are squats. That is one of the things that carries through, because their big belief is you're exercising the largest muscle groups in your body.
Speaker 1:You poor thing.
Speaker 2:It incorporates a lot of Olympic lifts and you can swap exercises out and all that. But I spend a good amount of time on the squat rack for that stuff that I'm doing Deadlifts bent over rows, I'm trying to think what else overhead presses, that type of thing. So it's it's. It's a lot of barbell work and then some other stuff kind of thrown in there. The nice thing about it is you can usually complete your workout within about 45 minutes. You know you can. You know if you're just wanting to get through it. If you do the app, it takes a good bit longer because the app wants you to do three minutes of rest between sets and I don't always do that because I'm like, no, I feel pretty good, I'm gonna go ahead and do my next set, you know, and I'll skip ahead and do the next set. But it's trying to get you to slow down, slow down your reps themselves, and it's wanting you to get to that point of failure because that's where the muscle growth occurs. So all in all, it's been good.
Speaker 1:You're going to show me the gun show.
Speaker 2:Yeah, yeah, we'll see. So that's where.
Speaker 1:I'm at.
Speaker 2:I'm still, I'm still recovering from that stupid Achilles, and it's just one of those things I can't not use it.
Speaker 1:I mean walking is a part of life.
Speaker 2:And I don't want to be, in an immobilizer. So I guess I better be a little better about the icing right now and stretching a little more vigorously.
Speaker 1:Both of us Like we should set alarms and do it or something, I don't know Anyway, that is the running update.
Speaker 1:Yes, and before we leave the running update, I just want to. This is July and one of our favorite races opens for registration in July. So on July 1st, the Donna Marathon weekend, registration opened. Yes, it did, and you can sign up at breastcancermarathoncom and we will provide details about our team as soon as we have them. As soon as that feature will become available and as you make decisions about your fall and winter race calendars, we will share any discount codes that we happen to have as ambassadors.
Speaker 2:Yes.
Speaker 1:They're switching over and getting everything situated, and so stay tuned for that, but keep it in mind it is a great, a fantastic, a meaningful and emotional a great party and, as Amanda and Andy and Fitz and Babs, as they all said last episode, it's a Boston qualifier, it's flat, it's fast, it's flat, fast paved. So something to consider.
Speaker 2:Absolutely, and we'll have a link to the Donna Marathon in the show notes.
Speaker 1:We will so check that out. So all this talk of running.
Speaker 2:It has made me hungry.
Speaker 1:Has it.
Speaker 2:And if I'm going to go. You know, I mentioned it at the top of the show, Of course.
Speaker 1:Naturally If.
Speaker 2:I'm going to go on a big work trip. I keep my eyes open, I'm looking for things you know I'm looking for.
Speaker 1:You're our intrepid field reporter.
Speaker 2:Exactly, and a lot of times I like to go where the locals go, but there are some times that you've just got to go to places because they're famous or well-known or iconic, and you know when you spend a whole I was there for three weeks and it's all five days of the week. You know, morning to evening, class, organized events. You know we did get time on the weekends to ourselves and I just needed to relax and I wanted to go. Yeah, I wanted to go to someplace where everybody knew my name. I ended up going with my roommates to Cheers and it was so great. You know, getting to this place and seeing the little door sign and the hand pointing down, and you go down the stairs and you're there. And this week we're going to talk about some of the food and beverage from this very iconic bar that certainly our Gen Xers in the audience are familiar with from TV.
Speaker 1:Gen Xers in the audience are familiar with from TV and probably some Old episodes are still out there somewhere right?
Speaker 2:Some of our younger friends who have seen Cheers in syndication over the years.
Speaker 1:Oh, in syndication.
Speaker 2:Oh yeah, it's about the only way to catch it. Pretty soon it'll be on what? Nick at Night?
Speaker 1:Oh my God It'll be. Yeah, you can probably find episodes on YouTube.
Speaker 2:YouTube or Netflix or somewhere. But oh no, I'm sorry, peacock, because it was an NBC. It was an NBC show.
Speaker 1:Forgive me. Forgive me, yes.
Speaker 2:But yeah, cheers is still there. It's an operational bar They've got. It's a fully functioning bar and restaurant.
Speaker 1:So when you got there you sent me pictures of you and your classmates that you roomed with Cause they had you in dorms. That when you went, they, you all, you were looking super serious under that sign, that's I mean. But then it was like you had to go downstairs, yeah.
Speaker 2:You go down the stairs to the front door and that takes you, you know, into the bar. Yeah, and it's. The tv show was shot on set, just so we're clear. Okay, this was not shot live at this bar.
Speaker 1:Okay, this bar the, I believe, the bull and finch yes, like outside, like when you have a picture of the door and it says welcome to the bull and finch pub yeah, so it was originally branded the bull and finch pub.
Speaker 2:It may still technically be branded like for their licensing. They certainly have some memorabilia or signage in there that alludes to it, but this is the place that inspired the bar Cheers in the TV show. And then it kind of came full circle where they embraced-.
Speaker 1:Why wouldn't you?
Speaker 2:Being that.
Speaker 1:Why wouldn't you?
Speaker 2:And the building that it's in is so cool. It's multi-story and, like I said, you go down from street level into the main bar area, bar and restaurant.
Speaker 1:I like that. Some of our favorite places have been like that.
Speaker 2:Yeah, but then when you and there are two places that you can go, so you've got the main area and then you've got what they call the set bar upstairs. So you go through the Bull and Finch area, or like the original bar location, and you go at to some stairs in the back, of course they take you through a gift shop.
Speaker 2:Gift shop of course, because you need the memorabilia 100 and then you can go, and then they have the set bar and it is a scaled down replica, but it's like a working bar you can sit.
Speaker 1:But it's like a working bar. You can sit there.
Speaker 2:It is 100% a working bar. So my friends and I we sat, and they have the seats marked where Norm sat. This is where Cliff sat, and it was kind of cool to be right where your favorite characters from the show would have been, so where did you? Sit. I sat where Cliff Clavin sat.
Speaker 1:And why did you choose that one?
Speaker 2:Because, okay, where Norm normally is at the bar, it's kind of right there at the spot where the server's station is Exactly so it's kind of hard to get comfy and you know just People in and out A hundred percent. It's like sitting next to the door to the kitchen at a restaurant. You know, you don't really that's not the prime seating and we were there and just, you know, wanted to take it all in, and there are several places in Boston that you know have great food, great beverages.
Speaker 2:Oh, heck, yeah, and all that, but when you go to a place like this, cheers leans into what they really are, which is a bar, first, and eatery kind of second.
Speaker 1:Yeah.
Speaker 2:And everybody wants to go and get a beer and sit and have people go Norman or whatever.
Speaker 1:Dana.
Speaker 2:Yeah. So we sat down and we ended up ordering some drinks and some food and it's a really good functioning bar and they've got great bar fare. You know, we ended up getting an assortment of appetizers and just, you know, kind of poo-poo platter. It's a good strategy. On the first trip there it was good enough for us to go back a second time.
Speaker 1:It's also a good strategy so that you can try more styles, different food on the menu.
Speaker 2:Yes, yeah To share a thing and for a place that is admittedly a kind of a tourist trap, right Of course I mean this is you know, I want to go see where Cheers was. You know where Cheers is, and all that. Their prices were not terrible.
Speaker 2:No, you know, it's like what your typical TGI Friday type cost Exactly Okay, that's kind of what I would and that's kind of where I would put it on par, okay, maybe that, or a little bit better, but we ended up doing some really simple stuff. So the first thing we started out with was their combo platter, which had fried chicken fingers, potato skins, mozzarella sticks, buffalo wings and onion rings with a variety of sauces.
Speaker 1:We do like a good sauce flight.
Speaker 2:Yes, you just, you never know Like it might taste better in one sauce versus the other, right, but you know, chicken fingers, nicely breaded, very juicy, tender.
Speaker 1:Yeah.
Speaker 2:Pub skins Loved them.
Speaker 1:I love potato skins Potato skins with bacon and cheddar.
Speaker 2:They're fully loaded potato skins, yeah, and you know, with bacon and cheddar. They're fully loaded potato skins, yeah, and their description pub skins are potato skins, fried golden brown, topped with bacon bits, cheddar cheese and a side of sour cream. Hard to go wrong with that, you know. Let's see the mozzarella sticks. I mean, who doesn't like their cheese, breaded and fried, right With marinara Buffalo wings, served naked.
Speaker 1:Sauce was good. Who doesn't like their cheese breaded? And?
Speaker 2:fried right With marinara. Yeah, Buffalo wings served naked Sauce was good.
Speaker 1:So naked, without the breading. But it was how spicy was Not spicy.
Speaker 2:No, they're not blowing your socks off. It's like a medium Kind of like a Texas Pete or.
Speaker 1:Frank's hot sauce yeah, yeah.
Speaker 2:Yeah with butter. Okay, and then onion rings, and the onion rings were really good, so again, yeah with butter.
Speaker 1:Okay, and then onion rings, and the onion rings were really good. So again, what kind of breading was? I think panko for those, was it?
Speaker 2:Yeah, it wasn't like anything crazy like we've had at some places here in Florida where they do coconut or anything. Oh, so good. No this was more like a panko breadcrumb type thing and again just really good. So it was great greasy fried pub food to have while you're enjoying your beers good stuff.
Speaker 2:but I mentioned that we got some appetizers, so oh yes we had that, but we we ended up going with a flatbread as well and they they have a grilled flatbread with barbecue chicken, sauteed onions, peppers and topped with jack and cheddar cheese. And you know, it's on this kind of long rectangular plate. They heap on the toppings.
Speaker 1:Yeah, the cheese covers the chicken almost entirely. Yeah, like you can't even see it and you wouldn't see the peppers, save for they were like red and green color.
Speaker 2:Yeah, and they just kind of protrude from the cheese. I mean and they did a really nice job. They hit that in the salamander. You get a nice crust on the cheese. It's crispy, really good, you know. And again, oily grease, not, and I it's puffed. I'm saying oily greasy, it's not like dripping with oil or anything drinking and you're at a bar having these kind of fried finger foods is really nice and just kind of part of the experience.
Speaker 2:And this one took me back to college a little bit, did it? Yeah, my college had a restaurant on campus called the Depot, and it was in an old train depot next to some railroad tracks Was it now.
Speaker 2:It was, and they used to serve a barbecue chicken pizza there which had a nice sweet, smoky barbecue sauce instead of marinara on the bread and then it was topped with grilled chicken and then you had red onions and or not pepper jack, but Monterey Jack cheese and that fueled my freshman and sophomore year. I think it reminded me ay Jack cheese and that was that fueled my freshman and sophomore year. I think it reminded me a lot of that delicious. And we ended up returning a few nights later and we went for, you know, second round. Really, we were just looking. One of the roommates didn't get to go the first time and we wanted to make sure he got the opportunity to do so. We ended up not going to the set bar that time. We ended up going downstairs into the old Bull and Finch area and ordering again more appetizers. And then we were looking. It's like if you go to, if you end up going to the Keys, you look for the best key lime pie.
Speaker 2:We, at various places throughout the trip, were looking for the best New England clam chowder, or as they call it, chowder Chowder, and they have a very good clam chowder here. Me and the roommates got chowder, nice and creamy fresh clams, great potatoes, everything was cooked well, very well seasoned. It's got chowder nice and creamy fresh clams, great potatoes, everything was cooked well, very well seasoned, you know. It didn't just taste like a bowl of, you know, cream thickened with flour and it was, you know, really meaty clams. So I liked their clam chowder quite a lot, although not the best clam chowder on the trip.
Speaker 1:Oh no, that's a hot take right there on the trip.
Speaker 2:Oh no, that's a hot take right there. It was good. Uh-huh, I would absolutely you know.
Speaker 1:Have it Recommend it yeah.
Speaker 2:It was very good Surprisingly really good clam chowder at the JFK Museum in their little cafe, really. Yeah, it was just kind of an odd find, but they did a really nice job out there.
Speaker 1:I found your depot.
Speaker 2:Is it still there?
Speaker 1:It's called these coffee.
Speaker 2:Yeah, they may have changed the concept over the years, but it's like the depot and it's got coffee. Good.
Speaker 1:Yeah.
Speaker 2:Thank goodness for that. I highly recommend them caffeinating up college students. Yes, so that was the food offering that we got from Cheers. Then they've got a full menu. If you go onto their website, it's cheersbostoncom. They've got their starters menu, soups and salads, handhelds, entrees, a kid's menu Because, of course, if parents are bringing their kids, the kids might need to eat, and then they even have gluten-free options for people. But they do have a full menu with entrees that include things like grilled salmon, fish and chips.
Speaker 1:Oh, fish and chips.
Speaker 2:A veggie pasta offering linguine and meatballs, so I think that there's a little something for everybody.
Speaker 1:And they're a full bar, and they're a full bar.
Speaker 2:And they're a full bar and that's beer, wine and liquor.
Speaker 1:I mean, yeah, all the stock of eating might have made you thirsty.
Speaker 2:It did. It sure did and, interestingly enough, if you pull up one of the photos of the bar, the chalk menu at the bar, there were several locations, or there's a handful of locations there in Boston that have some interesting beers from Sam Adams, and they were one of the locations that sells a beer that you can only get in Boston, made by Sam Adams, called Sam Adams Brick Red. So, that was an interesting find and we had it there, but that's not the beer I'm going to talk about.
Speaker 1:Oh no.
Speaker 2:No, because they've got their own history, history as the Bull and Finch. They have a beer named the Bull and Finch that I wanted to give a try.
Speaker 1:I wanted to try their house beer Very good.
Speaker 2:Yeah, even though it's an IPA.
Speaker 1:Well, we have said that the staff, the brewers, the people at Southern Swells in Jacksonville, Kind of converted us. Kind of explained to us. Yes, there are piney versions and there are citrus versions of IPAs, and I know that Greg at Nice Guys Pizza was trying to convert us before that, but I think that these people put us over the edge and then Greg just keeps taking us further anytime we visit.
Speaker 2:Greg was the dad that wanted to teach me to swim by throwing me in the deep end of the pool. Oh, the guys at Southern Swells were the ones that put the floaties on and talked me in on the pool steps.
Speaker 1:Okay.
Speaker 2:Okay, all right. So I ended up trying the Bull Finch Hazy IPA. I'm proud of you, and so I'm in New England, I'm having a hazy New England style IPA and I took a couple of minutes while I was there to go ahead and do a recording and a live review of that beer while sitting at the bar.
Speaker 1:So why don't we?
Speaker 2:go ahead and play that now. Yes, hey, runcation nation. It's Dana from the run eat drink podcast at run eat drinknet and I am recording this live from that bar in Boston where everybody knows your name. That's right, I'm coming to you live from the recreated set bar at Cheers, previously known as the Bull Finch. This is the bar that the Cheers concept was actually based on, and then it became synonymous with the TV show and previously branded the Bull Finch. This is a full-service bar and restaurant. You can actually sit down and have a meal here, as well as have a drink at the bar and enjoy conversation with people from all over the country and the world that are coming to see this little piece of pop culture history. House Beer, the Bowen Finch Hazy IPA, and I figured if you're going to have a beer, you may as well have it sitting in a bar known for serving beers, and no bar is better known for serving beers than this one, and I'm literally sitting right where Cliff Clavin would sit during the show and I'm having it.
Speaker 1:And here we go, don't number me a cliffhanger Will do so.
Speaker 2:The beer is poured, it's a hazy golden color. It's got a complete opacity. You can't see any light coming through it at all, but it's got a nice golden color to it. On the nose immediately it is lightly citrusy light to moderate carbonation, pretty medium mouthfeel, a little bit of lingering bitterness on the back of your tongue, but not bitter on the front. This, this, is a nice, easy-drinking citrusy hazy IPA that I could actually recommend to anybody. This is a delicious one. It's not just because I'm sitting at Cheers. Cheers to the Bull and Finch for a delicious hazy IPA. More to come.
Speaker 1:Yeah, but did it taste, I don't know. 17 to 21% better.
Speaker 2:Because I was at Cheers. Yeah, oh, absolutely, okay, absolutely. It's a neat experience to be able to go and sit in a replica of the TV show bar. You know inabilia that you could possibly, you know, think of their. You know set pieces. You know sam's jersey framed on the wall and you know all that kind of stuff. Plus, you know cardboard standees.
Speaker 1:You can take photos next to the characters I enjoyed your your cardboard standees like there you are with norm and there you are with like a Woody.
Speaker 2:Diane and Woody.
Speaker 1:Yes, it's just yes.
Speaker 2:So it's a great place. There was no wait to get in.
Speaker 1:That's good.
Speaker 2:The set bar is first come, first served seating, and then there are times where they will restrict seating at the tables that are in that area and, like the first time we were there, you could get grab a table, but then the second time we went there you couldn't. So it just depends on how busy they are. Okay, now they were busy, as you could hear, but it was not what you would expect, which was great, and again, like I said, the prices were very reasonable. Their tap rotation was really good. No shock that they were one of the places that carried the Sam Adams beers or the Sam Adams Brick Red.
Speaker 1:It's Boston.
Speaker 2:Yes.
Speaker 1:Yes, how did you like the Sam Adams Brick Red?
Speaker 2:I liked it quite a bit. I believe I might have some recording on that for a future episode.
Speaker 1:Gosh, I hope so. I think, because I like a good red.
Speaker 2:Because of course we did the brewery tour and got to see that spot.
Speaker 1:So that might be a teaser for like next week.
Speaker 2:There may be some more stuff from the Boston area coming your way I like it.
Speaker 2:So that was it. Area coming your way, I like it. So that was it. I highly recommend, if you are going to be doing vacationing, that you pop by Cheers, which, by the way, is right across the street from the Boston Common. And when we finished our second trip over there, we said, hey, you know what? I want to go get a photo of the bench or on the bench from Good Will Hunting. Oh, so we walked across the street and did that.
Speaker 1:I love that movie.
Speaker 2:Yeah, and that was a 60-second walk-ish, you know, from the front of Cheers to that bench, took our photo and then we had to beat the rain so we got an Uber real quick and got back to the Safety first, safety third yeah.
Speaker 1:Whatever, first, third, it's first, it's first.
Speaker 2:It was a great experience. I could not recommend it more. Yes, it's touristy. Yes, okay, some of the things I talked about here are not the most unique, but for the overall experience and the quality and the service that we got, I really cannot say enough good about Cheers in Boston.
Speaker 1:Yay, so go where everybody knows your name Exactly. Yeah, that's a wrap.
Speaker 2:That is a wrap. We are at the top of the hour here. We want to thank all of you guys for all of your support. Yes, for the messages we're getting on email and social. We are back. We're sorry for the delay, thank you. We didn't even talk about the fact that I brought conference crud back here, oh my gosh. And then you and I have been back and forth getting over being sick.
Speaker 1:And I'm still not over it. And you're still not. I'm still not over it.
Speaker 2:But hopefully you're not hearing it too badly in our voices and we will be 100% for next week's episode.
Speaker 1:We're trying.
Speaker 2:And we do have more stuff coming, so Excellent Thanks to our intrepid field reporter.
Speaker 1:So I appreciate it, yep, and I can't wait, sorry, it was.
Speaker 2:the audio was what it was, but it was, it was busy.
Speaker 1:I think it was okay. I think you know you do, you can when you have an on-location recording.
Speaker 2:Yeah, you know, that was what it sounded like there.
Speaker 1:It sounded like a it wasn't that loud on the show. A happening place. Oh, come on Really. Just saying it's a fun place where you can go and hang out and I'm sure you needed to blow off steam after the just sun-up to sun-down coursework in Boston.
Speaker 2:It's been a while since I've been in a strict academic environment, yeah, and certainly since I've lived in a dorm. There's a whole patron-only discussion about that dorm bet.
Speaker 1:Oh yeah, you should do that and we should talk about the other things that were lacking that I might have assisted with as well. On that patron-only episode All right. Before we go.
Speaker 2:We just wanted to ask you because it's been like a hot minute since we've had a rating or review on Apple Podcasts If you would go on over to Apple Podcasts, drop a five-star review for us if you are so inclined. We really would appreciate that.
Speaker 2:The recency of your reviews makes a difference in how we get served up to people who are searching for podcasts about the topics that we cover running, food and drink and now that we have switched over our pod host and we are on all of the platforms that you can think of, yeah we are everywhere you can imagine. Finally, helping us get discovered would mean the world to us Won't take you but a minute, and if you could just leave some kind words and a good review, we would be most grateful.
Speaker 1:Thank you so much for joining us in 2024 on your long run, your commute to work around the house or wherever you are as we approach almost 300 episodes. Thank you, I'm your host, amy.
Speaker 2:And I'm your co-host, Dana.
Speaker 1:Stay safe and well and we will accomplish, explore and indulge with you really soon. Thanks for listening to this week's episode of the Run Eat Drink podcast. We're having another great year thanks to your support. Don't forget to follow us on Facebook and Instagram. We're at runeatdrinkpodcast and on Twitter we're runeatdrinkpod. You can also give us a call at 941-677-2733 or send us an email at info at runeatdrinknet. Visit our website at runeatdrinknet and click on the subscribe link so you don't miss a minute. Find out how you can support the show at patreoncom. Slash runeatdrinkpodcast. Accomplish, explore and indulge right along with us. We'll talk to you next time.
