M ake the 5K C ool A gain Short-Distance Running Might Be Better for Overall Health
We’ve all seen the stickers — 26.2 inside a circle on someone’s back windshield. It’s impressive, just like its younger sister, the 13.1 sticker. But why don’t you ever see a 3.1 sticker? After all, five times as many people ran 5Ks last year than half- or full marathons, according to a survey by Running USA. It’s because there’s a belief that running in a 5K isn’t something to boast about. It’s lost its competitive edge — thanks, in part, to people calling them “fun runs.” But fitness websites are abuzz with claims that racing short distances is better for overall health. Sure, the discipline it takes to a train for a marathon is worth noting, but whether you should focus on long- or short- distance running depends on you. How long do you want to run? Running for over 26 miles in one go is a lofty goal. Of course, humans operate at their best when they’re climbing metaphorical mountains. But if you don’t like running for extended amounts of time, or if you’re looking to take on a more long-term hobby that you can enjoy for years to come, a shorter race might be more your speed. Shorter interval work is better for weight loss than distance running. It requires speed and strength, as well as endurance. It’s also notable that 5Ks are more readily available than marathons, so in most parts of the country, you could compete in several a year. Think of it like eating: It’s much healthier to have smaller, more frequent meals, than to occasionally gorge yourself. The same is true for exercise.
If you are goal-oriented, you can channel that through competing in 5Ks rather than simply completing marathons. The
5K is synonymous with being family-friendly and
sponsoring charities, but it’s also an Olympic event. Most marathon runners are only focused on one thing: finishing.
The most important part is to get fit and stay fit, however you choose to do so. But it’s time we made the 5K cool again. After all, the fastest 3.1 miles
ever run — by Kenenisa Bekele of Ethiopia — happened in 12:37. Now that’s a number that belongs on a bumper sticker.
E asiest C hickpea C urry
Ingredients: • 1 tablespoon olive oil • 1 large yellow onion, diced • 3 garlic cloves, minced • 1 (3-inch) cinnamon stick • Pinch of ground cloves
• 2 (15-ounce) cans no- salt-added chickpeas, rinsed and drained • 3 tablespoons ketchup • Salt and pepper, to taste • Chopped cilantro (optional) • Lemon wedges (optional)
H ave a L augh !
Instructions: 1. In a large straight-sided skillet, heat oil over medium- high heat. 2. Add onion and cook, stirring occasionally, until dark brown around edges, for about 6 minutes. 3. Add garlic, curry, cinnamon, and cloves and cook, stirring, until fragrant, for 30 seconds. 4. Add chickpeas, ketchup, 1 teaspoon salt, 1/4 teaspoon pepper, and 2 cups water. Bring to a boil; reduce to a simmer, cover, and cook for 20 minutes. 5. Uncover and increase heat to medium-high; cook until sauce is slightly reduced, for 5 minutes. 6. Serve with chopped cilantro and lemon wedges, if desired.
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