There's something wild in us that says,

oh yeah, I'm going to go out for five hours and run with my friend Don and we're going to talk about stuff.

And I'm going to learn something about myself.

I can still find something that inspires me and gives me meaning and makes me have fun being out here in the rain or the hundred degree heat or whatever it is.

That makes our sport so sweet. Welcome to the trailhead of Trail Runner Nation. Every week we go on a virtual trail run. We invite guests to come on and share funny anecdotes, motivational speeches, knowledge that will help us become better runners. And maybe that'll help us become better human beings. It's Thanksgiving a holiday in the US where we gather around his friends and family to have a feast. We bring the best food that we can. And today we're going to talk about what's on our trail running table. What's the entree? What's the side dish? And what is the dessert? One is greater than nothing. It's something we've been preaching here at trail our nation for the almost 15 years now we've been putting out podcasts. It basically means get off the couch and do something. If it's walking to the mailbox, if it's doing one mile, if it's doing 10 minutes, and that's better than doing absolutely nothing. And we have hats now that say one is greater than nothing made by runner, R in and R, and they are great hats. And they're on sale. And for 24 24 hours you can get yours for only 20 bucks and that $20 includes shipping 20 bucks does that include my shipping Scott yeah so get one moss hey Don quick question when's the last time you replace those beaten up old tights? I think these babies have seen more miles than my car. Well good news, our friendship John G are making it easy right now to upgrade. John G's Black Friday sale runs November 17th through December 1st with up to 30% off. On jackets, shorts, tights, even the stuff I probably don't need but really want. And if you're not a member yet, you can join right on their site. It's free. That includes favorites like the women's pay shorts, men half trail tides, and trail tides for both women and men. Perfect timing for winter training or gifting your favorite trail partner. And, and and and a bonus for trail runner nation listeners get 10% off your order with the code trail runner. Check it all out at johng.com. Welcome to another edition of trail runner nation. My name is Don Freeman. I'm Andy Jones Wilkins and I'm Scott war and today we are cooking up catch the wording there We're cooking up something a little bit different at trail runner nation inspired by the big US holiday here that we have called Giving if you're not familiar with what that is we're get what it's a it's a holiday where we gather together as friends and give thanks for all of the our blessings that we have in our life. We feast on food with great friends and family. And so we're gonna celebrate that, but we're gonna do a trail runner nation style. Instead of food, we're gonna serve up habits or ideas or rituals or tactics that help us become better runners in a food buffet, if you will. Now, Don is going to explain the rules to this game or this episode. Don, give it your best shot. Yeah, well, let's first give credit where credit is due. And that's AJW who said, hey guys, let's do a Thanksgiving episode and maybe we have a feast. And so that's really what kicked it off. So we don't want to lose sight that this is really A.G.W's, you know, his baby. He preemptively threw me under the bus. There you go. It was smart play, Don. Thank you. And so what we thought we'd do is somehow tie trail running in with Thanksgiving. How is that done? So, AGIW said, it's like having an entree. That's really what made the whole thing start. Let's name our favorite entree from our own Thanksgiving table. Then let's... Which is the main part of the meal. The entree is the main part. Thank you Scott. And maybe you define main for us as well. So the main part is the entree and then there are side dishes that just support that entree. And then of course there's always everybody's favorite, the dessert, packed with with sweetness, great memories and there you go with the dessert. So we thought we each share our favorite Entree our favorite side dish and our favorite dessert but tie it somehow into ultra running because ultra running has Entree's it has side dishes and it also has dessert. So we're going to go around the table and we're going to talk about that. So AGW, now here's the rest of the story. AGW is going to clean up what I just demolished there, no doubt. And then Scott will clean up what AGW misses out and then we'll get this thing started. No, I don't you did a fantastic job and I do think I do think that you've kind of nailed it. The idea here is that yes, we will talk about our favorite Thanksgiving entree, our favorite Thanksgiving side dish and our favorite Thanksgiving dessert. But in the context of trail and ultra

running, that on tray for each of us, and we've had a little bit of time to think about this, is that thing that makes that our sport is rooted in. Right. That main course, the main course of our sport what is it that that makes this special feast of a sport? Then our side dish, what is that extra thing? What is that special thing on the side? Maybe it's something that you do or a way in which you interact with the sport. That side dish, that, that, that, that, that sort of perks up the entree that adds to the entree that makes the main course even better. And then of course, the dessert. What is it about the sport that makes it so darn sweet that between the three of us, we've been participating in it for a gosh over 60 years between the three of us. And you know, A.G.W. I can't think this God could even improve anything that you or I have set the stage for this episode, but we'll give him a shot at going ahead and leaning in. See what he can do with it. We may have to put the press the pause button

because I think that I may have misunderstood a little bit on the on-trey, the way you define the on-trey. You'll go third, Andy. You'll go third. OK, I think that's really a good explanation. I think it's going to make it fun. It's a good time to reflect. That's really what Thanksgiving's about, right? to reflect on the year and look and see what great things, what good things have happened,

and how we can improve on the upcoming year. So I think this is a good, fun way that we can do that going forward. And it's okay if we all have the same Montreay, but what's happening next when we pick our trail running on trade, that's what I'm interested in, because I'm sure we all love similar things. So how do we kick this thing off? I mean, we should let's go third because he's really wasn't prepared. I say, let's let's let's say Andy started off since he kicked off the idea of a good giving feast. Absolutely, Absolutely. So, I mean, my favorite

entree and of course, I mean, this is Thanksgiving after all. So we're talking about turkey, right? So I think I am a big turkey guy. It's the one time a year. I eat turkey, but I will say that of the turkey, my favorite part is the drumstick. That's my main course, that's my entree, the nice dark meat of the drumstick. For me, the main course of the sport, that which has kept me in it for over 30 years, the main course of trail and ultra running for me is, I might sound cliche, but it's it is what it is is the community. I think we in trail and ultra running have a community and I've lived in a lot of different places. I've lived in California. I've lived in Virginia. I've lived in Idaho. I've lived in in Pennsylvania. I currently live in Arizona and the one through line of all of that

is that what we have in common, what we share as trail and ultra runners is absolutely our main course. That is our heart and soul. That's what keeps people coming back to the sport even when they're not participating in it anymore. It is that feeling, that richness, that love, that absolute passion that comes with being part of such an extraordinary community. So my main course, that which makes the sport second to none, is our community. Well done. I can't argue with that. You pick the lowest hanging fruit of all things to show up and knock on the door and holding a turkey in hand to come to this Thanksgiving feast. I'm glad that you selected that because I'm gonna select the same thing, A.G.W. But one thing that I know, and I'm gonna go for the white meat, the breast. I'm gonna go right to the top of that turkey and have that wonderful slice that just lays on the plate, just ready for the feast. But one thing I noticed about all the places that you said you lived, I think we've podcasted with you at every single location. Yeah, I think we have actually. And that's actually emblematic of our connection and the nature of community, right? Like whether I was in Virginia or Pennsylvania or Idaho or California or now Arizona, we've connected in that way. And whether it's with my dark meat drumstick or your white meat breast, we're still like we're still breaking bread and enjoying that. Oh, you see how you wove all that that eating and feasting through that that description? And who knows? I don't know where I'm going to move next, but I hope wherever that is, you guys will still you guys will still call me up once in a while and we'll do a podcast. Hey, I have a little bit of a bone to pick. Luckily, my wife doesn't listen to the podcast, but we have a very small Thanksgiving this year because our kids are going different directions except for editor Ryan. He's my youngest son. He's going to come down. So it's just going to be the three of us. And my wife gave the bad news a week ago to me that she's not making a turkey. And I look forward to that turkey all year long. It's only time we have turkey is at Thanksgiving. Right. Because it takes a long time to cook if you do it right. Man, I, that makes me sad. Do you guys have turkey other than on Thanksgiving? No, no, I don't. Don, do you? No, no. Besides the subway sandwich, maybe some turkey on that. Yeah, yeah, yeah. Not the official turkey, the full spread. I mean, I mean, it's God. I think I can, I'll even call Don if you'd like. Yeah, I mean, should we, should we, I mean, I, should we start a TRN petition? Should we, should we, should we get a, should we get a go fund me thing going with Donna and, you know, letter, I mean, we can, we can do this. We can do this. Scott, it's still a week away. Well, we're still talking food, right? I will tell you that she makes the best turkey I've ever had. She came up with a recipe probably 20 years ago and it has citrus inside the turkey. And so it tastes citrusy. It has an orange and a lemon. Oh. Taste to it. And it's moist. The turkey breast, I hated white meat growing up because it was always dry. This tricky breast, you can push it and it's moist the turkey breast. I hated white meat growing up because it was always dry This turkey breast you can push it and and and and and it's oozy. It's oozy So anyway, no wonder you're disbanded about this You know hopefully we'll talk about running during this podcast, but I just had to say well I've got to say to having I've I've had've had, you know, our kids are kind of the same age. I've got, I've had a couple of thanks, giving's with just three or four people, but we still suck it up and make the turkey. Oh, we've always sucked it up and had the turkey. And I prefer only three people coming because then that means there's more leftovers. Absolutely. I do. I think you just talked about the bonus question, Scott,

because with the bonus question, we'll be,

if you hang on to the end and you can tolerate all of this,

is what your first, this is food for thought,

no pun intended, what is your next meal,

the next very next day,

whether it's early morning or afternoon.

I know exactly what I was saying.

Oh my gosh, yes, I know where you're going, Don.

So we're gonna leave that hanging, but I think I'm ready to talk about my entree, unless we wanna continue with Donna's one recipe. Didn't you already talk about your entree? No, no, my reason. Go ahead then. My trail running entree. Oh, what's the trail running entree? Sorry, Don.

We don't want to skip that.

It's a running podcast.

Let me knock on the TRN Thanksgiving door as I stand there with my full-size turkey in hand with four drumsticks on it, much like John Madden back in the day with multiple drumsticks. Because I know AGW is a fan of the Dark Meat and they're running legs. There's a lot of Dark meat which is for repetition and that's the type of meat it is So I'm not surprised that he likes to eat the drumsticks But the rest is is the most tender now I do use Donna's recipe over the years I've been able to to glean that from Scott he gave it to me when he was delicious one dayious one day and I I Ended up with it and so that is my favorite entree, but let me tell you about my entree of trail running And I better look at my note here to make sure I know exactly what it is and you know what that is It's that little voice inside of my head that happens at Anytime it's It's just not a big race or a big day. It happens all the time. It's a discipline to do the things that I don't really want to do. It's maybe getting up and getting out to the trail had that particular morning. Or maybe it's trying to get to that next A station and then promising myself to continue on. It's that constant battle of going to the trailhead right where it splits to the left is a short way to the right and that's the long route and needing that voice on my head arguing go the easy way you've got to get back there's work you could do There's a lot of things to do. Go left. But no, go right. And I think my entree is that constant battle with that voice in my head that always wants me to take the easy way out. But every time I take the not easy way, the harder way, it feels so good when I accomplish it. When I've done it, I know I've beaten it I beat that voice in my head that says go the easy way and the other voice said no you really should go a long way And so my favorite entree that can happen any day that you're a trail runner is that voice in your head that little argument and that moment of Decision I'm going right and once you go right, you don't turn around. It's that one step that makes that decision. And that's my trail running entree. How many times I'm going to ask both of you this question, how many times have you shown up for a solo run and nobody knows how long or you know you're not tracking it whatever. And you show up to the trailhead and you kind of sigh and you look at your phone and you look at your watch and then you just said, you know what, screw it. Versus what I did this morning, which is what I wanted to do was say, it. And I thought, you know what, I'm just gonna run down

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