Anyone who has ever bonked on a run can tell you how terrible an experience it is. Running out of energy is something that can happen to even the most seasoned runners. However, it’s also something that can be avoided with the right nutrition. In this latest episode of the CLIFCast podcast, you’ll learn what bonking is, how best to avoid it and ways you can un-bonk.
And you thought we only make bars?
Well, once a year our employees come together to cook, pour, plate and serve our guests in a fundraiser we affectionately call the “Big Dinner”.
The 2011 World Ironman Championship in Kailua-Kona has come and gone, but the images remain vivid. And sweaty. A week of blurred bodies and blazing temperatures bordered by the bluest of sea and sky, our week here on the western shore did not disappoint.
Set up in the thick of the mix on Ali’i Drive – just a mile from the run turnaround – each day leading up began by sampling Clif Bar goodness to said ‘blurry’ passers by.
Race week is finally here and we’re gearing up for a bunch of fun in Kona. Want to know exactly where we’ll be and what we’ll be doing? Check out this video from our friends at 3/GO - it’s got all the details:
The City of London Race took place on Saturday, September 10, and Clif Bar was there and in on all the action. Here with a recap is our very own Craig Woodman.
It was a strange feeling driving into the ghost town that is central London’s financial district on a Saturday morning. That weirdness continued as I pulled into a huge housing estate to find the event headquarters and registration area. I was immediately struck by the mix of architectural styles – from futuristic looking high-rise concrete apartment blocks connected by sky walkways to ancient chapels and waterways. It all looked a little crazy, but these surroundings and backdrop were perfect for orienteers to test their mettle.
Then followed a frustrating 45 minutes driving around London backstreets seeking out a parking place, one that allowed me to park for more than 30 minutes.
I eventually found a spot and hurried back to event base. By the time I had returned the hungry competitors and staff were already circling the booth and the morning unfolded to be busy from start to finish. The different courses – long, short and childrens dictated different start times and resulted in a steady flow of both pre- and post-race nibblers as they came to claim their free bar.
We like getting our heart rates up, taking a big breath of fresh air, savoring delicious food. But we also love telling stories and here's where we type 'em up. (BTW, it works both ways; leave a comment—please and thank you.)
