Foot Strike (New Research)

About two months ago, I talked about research related to foot strike and running injuries. That research mostly focused on what part of your foot hit the ground first. Now there’s new research out that examines how hard your feet hit the ground. It turns out (not surprisingly) the harder you strike the ground, the more likely you are to get injured.

The main take away from this research was:

“Runners should take out the earbuds and pay attention to the sound of their footsteps.”

When I was running cross country in high school, I remember one day when I was feeling tired, my coach commented on my feet slapping the ground that day. My run was very loud. At the time, I didn’t think of it much, but clearly it stuck with me.

Since then, I’ve been working to quiet my footfall. I wanted to do this because it’s more peaceful to run when each step makes almost no noise (plus it makes me feel more like a ninja, but that’s another story). The idea that you can reduce the likelihood of injury simply by listening to the sound of your feet hitting the ground, is a powerful concept. It doesn’t require other people or technology to help analyze your stride or the “right genes” for running or the latest model of running shoes.

Do you listen to your footfall? Has that changed how you run?

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10 Barrel

Drowned ChipmunkBoise Brew Minute (episode 70) – Shawn at 10 Barrel Boise talks about alternative hop schedules and why he puts hops in before the start of the boil. After researching, he decided to add some hops during the mash to increase the IBUs in their triple IPA. We also discuss some recipe details of that beer.

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Idaho Beer: From Grain to Glass in the Gem State

Drowned ChipmunkBoise Brew Minute (episode 69) – Steve, author of Idaho Beer: From Grain to Glass in the Gem State, talks about the history of beer in Idaho. We discuss pre-Prohibition lagers and the ideal growing condition Idaho has for beer ingredients.

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Woodland Empire

Drowned ChipmunkBoise Brew Minute (episode 68) – Rob at Woodland Empire explains why and how they cultivate their own yeast. He walks us through the yeast life cycle and discusses their in-house blend of lactic acid producing bacteria used for Woodland’s sour ales.

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Birthday Bash 2016

Well, it’s time to start training for this year’s Birthday Bash. This will be the fourth year we’ve done this wonderful celebration. Each year Matty and I celebrate our birthdays (which are four days apart) by running our average age in miles through the foothills. We’ve started ramping up our miles for this year and now we’ve picked the route. This year will be two loops, both starting and ending in Camelsback. The first loop is 23.55 miles and the second is 11.81.

We’re planning to finish in under 6.5 hours. Hopefully we’ll both be healthy and ready for it this year. Anyone interested in joining us for one or both loops?

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Highlands Hollow

Drowned ChipmunkBoise Brew Minute (episode 67) – Chris at Highlands Hollow talks about carbonation methods. First we discuss the common method, force carbonation, which pumps CO2 into the beer in very small bubbles. Next we talk about a more traditional approach, cask conditioning, where yeast create the CO2 that dissolves into the beer.

Also, don’t miss Chris’s previous interviews.

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Co-op Gruit

Drowned ChipmunkBoise Brew Minute (episode 66) – “Beer Matt” at the Co-op talks about a collaboration brew between them and Woodland Empire. They’re making a gruit or hop-free beer based off an 800 year old recipe. This gruit uses mint, celery seeds and rye to balance the sweet malt flavors. It also has souring agents which are becoming more popular now but almost certainly would have been in beer 800 years ago due to less sterile brewing environments. The beer will be released at both locations for International Gruit Day on Feb 1.

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Cloud 9

Drowned ChipmunkThis week I’m trying something new with the Boise Brew Minute. I had a great talk with Jake that lasted about 15 minutes, way too long for Radio Boise, so I opted to cut two versions. One is the regular four minute version for the radio and the other version is our full interview. Let me know what you think of this format. I won’t do it every week, but if there’s interest, I’ll continue to do extended interviews occasionally. Thanks.

Boise Brew Minute (episode 65) – Jake at Cloud 9 talks about amylase and how starch gets converted to sugar for brewing. This usually involves holding the mash at a specific temperature but can happen in other ways for drinks like chicha and sake. In the extended interview, we discuss the impact of temperature and mash thickness on the alpha and beta version of amylase. Finally, we hear about the new rye IPA he’s brewing with Idaho 7 hops, a hybrid developed in Idaho.

Radio version:


Extended Interview:

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On Streaking

A few years ago, I read about the Runner’s World Holiday Streak and thought it sounded interesting. Back in high school and college, I ran six days a week, but found my body had trouble at that level. The idea of running at least a mile a day for 30-40 days seemed impossible. I tried it and managed about 10-12 days before I got a cold and felt I couldn’t run. I tried once more with similar results.

Last summer, my work schedule changed and life has been a bit more flexible. I decided it was time to try again. My goal was to beat my previous record and run at least 15 days in a row. That was on Oct 8. Since then, I’ve run in three states and two countries in temperatures ranging from 5 to 98 F (-15 to 37 C).

When I hit 12 days, I decided to go for 30. As 30 approached, I realized 100 was a great number and as of yesterday, I hit day 100! Now I’m wondering what it might feel like at day 365.

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Heinous Homebrewing

Boise Brew Minute (episode 64) – Eric Antink from Heinous Homebrewing (and cycles) talks to us about his latest experiment, aging a porter on different types of wood. Rather than use oak barrels, he is using mostly wood chips in a glass carboy. Will the apple flavor come through? What wood should he try next? Check his last interview as well.

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