Born to Run is an incredibly insightful book that opens a window into a world I have bumped into on trails but never fully explored. At first glance it seems to be about different types of running, but it is really about the challenge of human endurance and the drive to reach human potential, with many other nuggets of knowledge woven throughout.
As a Tai Chi practitioner and slow hiker, this kind of extreme activity is not really my thing. I am more of a forest bather and meditator than an endurance athlete. That said, there is no denying that long distance running is a significant part of human history and human capability. The book explores ultramarathons, the birth of those races, and the colorful characters who helped create them. While I no longer run long distances, I do love hiking, and I am deeply interested in the barefoot and minimal shoe movement that the author discusses. I did some trail running when I was younger, but over time I became far more drawn to Tai Chi and the internal arts.
Whenever I am hiking, I inevitably cross paths with trail runners. From my perspective, it often feels like they are missing the beauty of the landscape around them. At the same time, they are clearly challenging their own limits and endurance, and there is something meaningful in that pursuit, even if it is very different from my own.
One aspect I found particularly interesting is the way the author touches on the sensationalism of endurance sports and how perfectly they fit into a capitalist dream. The gear, the excess, and the dramatic races themselves are all easy to write about with excitement and flair. From the viewpoint of a Tai Chi practitioner, it is hard not to notice how the internal arts lack that same allure for the general public. They are almost the opposite of excitement. They are quiet, slow, and often unremarkable to watch. Still, the author is an excellent storyteller, and I found myself drawn along, eager to see what would happen next. He does rely on familiar literary tropes, and by the end I noticed the pattern where doubts are raised only to be neatly resolved a paragraph later, but it did not take away too much from the overall experience.
The section I found most useful was his discussion of modern running shoes. I am firmly in favor of flat soled shoes and cannot stress enough how important they are for proper walking mechanics and foot strength. The author clearly explains the benefits of barefoot running and minimal footwear, and how overly cushioned shoes interfere with natural movement.
In chapter twenty five, he references research from the American Journal of Sports Medicine showing that runners wearing more expensive shoes actually experienced higher injury rates. The research also suggested that older shoes performed better than newer ones. He explains how thick soles and modern shoe design can worsen foot problems by dulling the body’s natural feedback.
A large portion of the book focuses on the Tarahumara people of Mexico, who are famous for running extraordinary distances in thin soled sandals. The author spends a great deal of time exploring their culture and at times clearly idealizes them. Still, their role in the book is compelling, especially the way running is woven into their daily life and how outsiders tried to bring them into American races. Those same outsiders often tried to change their footwear, even though the Tarahumara run on simple sandals made with tire rubber soles. As someone who has worn thin soled shoes for nearly a decade, I especially appreciated their influence on the development of footwear designed for people like me.
Their diet also plays an important role in the book. One of their staple foods is pinole, a simple mixture of toasted cornmeal, chia seeds, natural sugar, spices, and water. It can be eaten as a porridge or baked into a small cake that can be carried while running or hiking. Its simplicity and effectiveness fit perfectly with the broader themes of the book.. (Recipe below from the one ingredient chef)
Tarahumara Pinole Energy Bars
Natural endurance bars inspired by the Tarahumara runners
Makes: 3 energy cakes/bars
Prep Time: ~10 minutes
Cook Time: ~15–20 minutes
Total: ~30 minutes
Ingredients
1 cup masa harina (cornmeal treated with lime; regular cornmeal works too)
1/4 cup chopped dates
2/3 cup water
3 tablespoons brown rice syrup (or other sticky sweetener; brown rice syrup helps bars hold together) (I used maple syrup)
2 tablespoons chia seeds
Dash of cinnamon
Instructions
Preheat Oven:
Preheat to 350°F (175°C).
Toast Dry Ingredients:
In a dry skillet over medium-high heat, add the masa harina and chia seeds. Toast 5–8 minutes, stirring constantly, until lightly fragrant and golden. (Important: don’t let it burn.)Mix:
Transfer toasted mixture to a food processor. Add the chopped dates, water, brown rice syrup, and cinnamon. Pulse until there are no large chunks of dates and the mixture forms a thick paste. If it’s too crumbly, add a little extra water, 1 tablespoon at a time.Form Bars:
Shape the paste into 3 flat rounds (about 3/8″ thick and ~5″ in diameter).Bake:
Place on a non-stick or lined baking sheet and bake 10–12 minutes until the outside forms a solid crust and shows small cracks.Cool:
Remove from oven and let cool completely. Bars can be eaten immediately or stored in the refrigerator for several days.
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