2016 70.3 St. George Introductory and Admin Thread
Welcome to the IM 70.3 St. George Sign In Thread!
Please use this thread to introduce yourself to your fellow teammates, telling us a little bit about you, your goals for the race, etc! and ..
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This is my favorite HIM course. But as Rich said last year, it's more like a 3/4 Ironman. It's a beautiful but tough course, especially the run. I love having it to open my season because it scares the sh*t out of me to train hard. Feel free to hit me up with questions.
This is a challenging race, but so fun looking forward to a repeat memorable experience.
Dana
Brent...I'll be down in St George Friday, April 22 through the weekend for a tri camp. Below is the info if you're interested in joining. I believe the Southern Utah Tri Club is one of the sponsoring clubs, if you're a member. I'm joining via SLTC.
http://www.saltlaketriclub.com/2016-utah-tri-club-camp/
A couple of my observations from the tri camp this weekend:
The good news is the way-to-early weather forecast predicts race day temperatures in the low 70F range. The last two years it broke 90F on the run. Let's hope that forecast holds.
Are there plans for a dinner Friday night?
I'm renting the same house again this year a couple of blocks from the village with a few other non-EN athletes. A meetup before andor after would be great! (House has a pool for after race plunge... if it's not too cold!) I think we are going to BBQ after the race there if peeps want to come over. This is the link to the house we are staying: http://www.greenemanor.com/
Last year we missed out on the EN prerace meal and went to Chuck-O-Rama for pre-race. I know what you guys are thinking, buffet not a good idea.... but it was great! Picked smart stuff like fish, chicken, rice, fresh baked rolls, pasta, etc. I liked it better than a heavy pasta meal at an Italian place.
@Alvin, it would be great to hang after the race and re-hydrate. I'm guessing it's a bunch of the PTC crew.
If anyone is interested in dinner Friday night their is a pizza pasta place just east of the st George boulevard exit called Brick Oven. I can get reservations for 6:30.