Elizabeth West took on the monumental task of training for and running the Seattle Marathon, 26.2 miles of running. She began her official marathon training right after her cross country season ended. Her XC experience and conditioning came in handy for successfully running a marathon. Elizabeth ran 7 to 9 miles per weekday, and upping the mileage to 15 per day on the weekends. She also prioritized her nutrition, knowing its importance for her overall health. She began eating Shot Blocks on her longer runs, knowing they they would be needed during the full marathon. On December 1st, she began the Seattle Marathon with sophomore Ira Rose-Kim, but she would run most of the marathon on her own. Although she had some pain in her knee, an injury developed prior to the marathon, she thought the run was really fun, and a great experience.

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