2010 Boston Marathon Runners Fueled By Beef
April 7, 2010 | 3 min to read
In 2006, the beef checkoff, through the Northeast Beef Promotion Initiative (NEBPI),
decided to sponsor a runner in the Boston Marathon to promote beef as an
important protein source to fuel active bodies. That runner, a veal producer
from Wisconsin, was the beginning of Team BEEF, a concept thats grown to many
states, and many races, across the country. Today, youll find more than 100
Team BEEF runners competing in the annual Boilermaker Race in Utica, N.Y., and
229 Team BEEF members competing in races in Texas, to cite just a few examples.
At this years Boston Marathon held April 19th, 12 marathoners will wear the
BEEF jersey, promoting their chosen protein source.
Here are a few fun facts about the runners and why they choose Team BEEF:
Ali Christoph, Austin, Texas: This is Alis first Boston Marathon. As Head
Trainer of Camp Gladiator Outdoor Fitness Boot Camp, Ali says beef is great fuel
for long runs on Saturday.
Jim Fay, Templeton, Mass.: Jim took up running in 2001 to help lose weight after
quitting smoking. This will be his 4th Boston in a row and his 9th marathon. Jim
says, Whether I’m running a 5K or up to 26.2 miles, I know I can rely on beef
to give me the protein I need.
Dr. Fred Taylor, Austin, Texas: As the Senior Research Scientist, The Institute
for Geophysics, The University of Texas at Austin, Dr. Taylor is looking forward
to his first Boston Marathon, being motivated and encouraged by running with
friends.
Barb Downey, Wamego, Kan.: A full-time cattle rancher, Barb says beef and
exercise are the cornerstones of her 130-pound weight loss and the maintenance
of a healthy lifestyle.
Laura Raeder, Sioux Falls, S.D.: Spending three years as a competitive runner,
Laura loves lean protein.
Marlene Hicks, West Georgetown, Texas: An Elementary Physical Education teacher,
Marlene was once challenged to not eat any meat for seven years. She felt there
was something missing in her diet, and when she started running Ultramarathons,
realized she needed BEEF!
Melaine Haberman, Dripping Springs, Texas: Melaine has always loved beef and
married a man that owns a BBQ restaurant!
Craig Potts, Cedar Park, Texas: Craig grew up on a farm and ranch in West Texas
and says nothing provides iron, protein and other nutrients better than lean
beef. As I am getting older nutrient intake becomes more and more important.
The beef helps rebuild damaged muscle tissue.
Marcia Itle, Loretto, Pa.: Marcia grew up on a dairy farm in Loretto, Pa., known
as Vale Wood Farms. She assists at the farm part-time and works full-time for
Renaissance Nutrition Inc. with large dairy herds in a twenty-five state
territory.
Bill Kosina, Rome, N.Y.: Bill says the protein and iron from beef help him
maintain muscle mass so he can continue to run.
Charlotte Brigham, Austin, Texas: Charlotte will be running her third Boston
Marathon.
The beef checkoff is also teaming up with the John Hancock Sports & Fitness
Expo, booth #2024 at the John Hynes Convention Center, to inform runners and
spectators about the protein power found in lean beef. Research shows
incorporating high-quality protein into the diet throughout the day can help in
maintaining a healthy weight, building muscle and fueling physical activity. The
team will also sample MARINADE-ON-DEMAND Chimichurri Beef, which features
SCHWAN’S exclusive packaging that marinades meat all in one package.
Click here for more information about Team BEEF at the Boston Marathon, or
become a Facebook Fan of this team.
To learn more about your beef checkoff investment, visit MyBeefCheckoff.com.
# # #
The Beef Checkoff Program was established as part of the 1985 Farm Bill. The
checkoff assesses $1 per head on the sale of live domestic and imported cattle,
in addition to a comparable assessment on imported beef and beef products.
States retain up to 50 cents on the dollar and forward the other 50 cents per
head to the Cattlemens Beef Promotion and Research Board, which administers the
national checkoff program, subject to USDA approval.
Source:
The Beef Checkoff Program