March Newsletter, 2021


In this issue

March into racing

Order your Epic kit today

Meet our Probility Ann Arbor Marathon Featured Charities

May the 4th Run with You

What’s next?

March into Racing!

Here we are… in March… that month where we set our race calendars, choose our “A” races, work on training plans, and it starts to sound and smell like spring!

We can’t make any promises about what this year’s race season will look like, but we are putting plans in place for safe in-person racing and virtual race options.

Typically, at this time, we are working furiously to get ready for The Probility Ann Arbor Marathon which is traditionally held the 3rd Sunday in March. This year, it is postponed to October 24, 2021, but we are still giving it some love this March. Here is what is happening:

March 21 will be the Virtual Ann Arbor Marathon, Half-Marathon, 10K, 5K. This means you run where and when you want and it can be on that day or any day before April 16. If you don’t want to do it all on one day, you can join in the “Mile-A-Day” to E-Race the Stigma. This means you run or walk one mile per day for 26 days (1.2 on day 26) to complete your marathon. All of this to help end the stigma that surrounds mental health issues. This event is supporting over one dozen local mental health charities. For more information visit www.eracethestigma.com.

In the meantime….we have 2 great virtual races celebrating 2 very important March holidays.

video
video

RECIPE CORNER

In honor of 313 Day and 3 RUN 3, this month’s recipe and nutrition tip is an ode to Detroit pizza which is not just in Detroit anymore! Detroit pizza has made a name for itself and can now be found across the country. Even Pizza Hut now has their own version of Detroit style pizza.

What sets Detroit-style pizza apart from others is not an ingredient – it’s the pan. The soft and airy square crust, the crunchy exterior, the caramelized cheese on top are all due to the thick steel pan used for baking. Therefore, we decided it was possible to come up with a healthier, lower fat version, which we did!

Crust

-1 3/4 cups warm water, between 105 and 110 degrees F

-1 packet active dry yeast, about 2 1/4 teaspoons &

1 pinch sugar

-4 cups white whole-wheat flour

-3 T cornmeal

-2 t salt

-2 T olive oil

-4 T butter, melted

Sauce

-3 c tomato puree

-1 t extra virgin olive oil

1 large garlic clove minced

1 t dried oregano

1 t dried basil

1/4 t dried thyme

1 t fennel seeds

scant 1/2 t salt

1/4 t red pepper flakes

1 t apple cider vinegar

Toppings

Wisconsin brick cheese

veggies of your choice

Instructions

Sauce:

Heat the oil in a saucepan.

Add the garlic, and saute just until fragrant (about 20 seconds).

Add in the rest of the ingredients (except for the vinegar).

Bring to a low bubble, and lower the heat to a simmer.

Cook for 10-15 minutes.

Remove from heat, and stir in the vinegar.

Use as desired!

Crust:

Sprinkle the yeast into the warm water along with a pinch of sugar. Give it a few minutes to foam up while you prepare the rest of the ingredients.

In either a stand mixer or food processor combine the rest of the crust ingredients. Pour in the yeast mixture and mix for several minutes until the dough forms a ball.

Place the dough in a large greased bowl and set aside for one hour to rise.

The secret is in the pan!

Using a Detroit-style pizza pan, put a couple of T of oil in the bottom and transfer dough to pan. Turn to coat in oil. Spread it along the bottom of the pan as close to the edges as you can without tearing. Cover tightly with plastic and set aside to rest 30 min. Spread it again – it will be easier this time. Spread beyond the corners if you can because it will shrink.

Press down on dough with your fingers to get out air bubbles. Lay down your toppings. Depending on your toppings, you may want to pre-cool them, it’s personal preference, but whatever you do, don’t overdue it on toppings. It can be tempting to load your pizza with all of your favorite veggies, but you could end up not only overpowering the yummy pizza crust, but also end up with soggy pizza. Top with cheese. While it could be tempting to load your pizza withe cheese, a little goes a long way. Spoon sauce over the top in three rows, you will have sauce left over.

Put in oven and bake until edges are black and cheese is starting to brown – about 12 – 15 minutes. When it seems ready, remove from oven and loosen edges with thin knife or spatula.

Enjoy!

We are working on opening up the rest of the races soon, but are waiting on more information regarding Covid safety for that to happen. It will be soon! To stay in the know, be sure to follow us on social media – scroll to the bottom to find all of those links!

A mile a day for 26 days… you an do this!

$ave $5 on your Ann Arbor Challenge: E-Race the Stigma entry TODAY only!

use code challengeaccepted at www.eracethestigma.com

~or sign up using this link and your $5 will be automatically deducted~

Did you know your can earn money for your school, team, or other organization while having great time and helping others?

Volunteers are very important to the success of our events. We place a high value on our volunteers and will donate money to school groups, church groups, or other non-profit organizations who come help out and make each athlete feel like an Olympian.

Check out what participants have to say about our volunteers:

 “I just wanted to send my personal appreciation for putting such a great race in Michigan! The race was well managed, with plenty of volunteers throughout the course.”

“I did your race last year and had such a blast that I had to come back again. I have been racing triathlons for over 25 years and have been fortunate to race all over the world including a few Ironman and I cannot think of a race that I have enjoyed more. There are so many aid stations and your volunteers are second to none.”

“First, I wish to thank you and all your workers and volunteers for an excellently run race. I have been doing this tri thing for over 6 years and have learned to appreciate a well-run race.” 

If your team or group would like to be considered for this fundraising opportunity, please contact volunteers@epicraces.com.

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Questions? Contact us today 734-585-7101