At CLIF Bar, we feel pretty lucky to have some pretty amazing friends who live within the conscientious “sweet spot” between outdoor adventure and conservation. One such friend is Gregg Treinish.

As a relentless adventurer, Gregg found himself one day feeling that his large-scale pursuits like hiking the Appalachian Trail and trekking the 7,800 mile length of the Andes were a tad “selfish,” as he puts it. He envisioned a time when he could find other ways for exploration to benefit others, and the natural connection happened when he started to think of the others who, like himself, belong to the wilderness: the trees, the Grizzlies, the rocks, the Wolverine and the Pine Marten. The connection between the scientific issues impacting those closest to the wild outdoors (the critters) were inexorably linked to those who always want to be close to it (all of us…duh).

So Gregg did the only thing that any self-respecting, science-loving explorer would do – he founded a nonprofit dedicated to bringing together the adventure community and the scientific community, Adventurers and Scientists for Conservation (ASC).

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Whether you’ve chosen the Zion’s Bank Ogden Marathon for the lush scenery or the screamingly fast course, you’re in for a truly memorable run through an idyllic part of Utah. The CLIF Bar Pace Team is excited to be returning to Ogden for our third consecutive year, and we’re here today to guide you through your upcoming run.

The Ogden Marathon starts at an elevation of 5,400 feet. Depending upon where you live and train, this shouldn’t be high enough to present a problem to your race, especially since the course drops throughout the race. At the same time, don’t be shocked (or nervous) if the air feels just a little thinner up at the start. The chilly desert temperatures, combined with nerves and that bit of altitude, can be just enough to worry you.  We promise there’s no need; once your race gets going, you’ll settle in to your breathing pattern and start dropping down those hills.

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When Cristen, Lauren, Caron and I began planning our adventure, we wanted to take advantage of the amazing places in our very own state.  Not only is it easier logistically (drivable!), but California is such a huge state with so many parts that none of us had explored yet.  Cristen threw out the idea of the Lost Coast area and we began brain storming and researching which parks were the best to run in.  Yet again, I stumbled on Leor’s blog post the same day we were figuring out where to go, and we knew right then Prairie Creek Redwood Park was where we were headed.

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While watching a brutally long, and perhaps excruciatingly hot and hilly stage of a major bike race, maybe you’ve thought to yourself, “What do those guys eat the night before they do this stuff?” Well, if you’re a longtime fan of cycling who might have watched movies like Le Course en Tête and Stars and Water Carriers about twenty times each, it’s easy to assume that the riders are packed into a huge cafeteria and fed chewy steaks and a mound of pasta (no sauce) each night.

Well, food in the professional peloton has changed pretty dramatically over the years, and it’s most apparent when you stop by the Garmin-Sharp Mobile Kitchen after a race.  The team leaves nothing to chance when it comes to their riders’ nutrition, and they bring with them to each stage two team chefs (they actually refer to themselves as Food Mechanics) who lovingly create great meals featuring wholesome organic ingredients, on the spot. So, what did the Garmin riders eat the night before the Amgen Tour of California’s epic first stage that featured 11,000 feet of climbing over 103 miles in 95+ degree heat? Well, this:

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Matthew Dillon is Agricultural Policy and Program Manager for Clif Bar & Co and serves as the Cultivator for Clif Bar Family Foundation’s initiative, Seed Matters. From 2003–2010, Dillon served as Founding Director of Organic Seed Alliance (OSA) – the first organization to engage in seed education, research, and advocacy specifically for the organic community.

Today, Clif Bar & Company welcomed California Senator Barbara Boxer as part of her tour to promote the Genetically Engineered Food Right-to-Know Act, bipartisan legislation that would require clear labeling of genetically engineered (GE) foods.

The event also featured Jessica Lundberg of the Lundberg Family Farms and Charles Phan of the Slanted Door restaurant. Other attendees included media and thought leaders from the non-profit community, and other food companies who have been leaders in GMO labeling initiatives such as Amy’s Kitchen, Straus Family Creamery and Annie’s. 

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