What Makes A Good Marathon?
In September, for example, more than 30 marathons are listed on the comprehensive Runner’s World calendar. In October, the busiest month of the year for marathons, nearly 60 marathons are scheduled.
From small-scale races like the Lewis & Clark Trail Marathon in Bozeman, Montana, to the huge corporate-sponsor driven LaSalle Banks Chicago Marathon, runners have an average of nearly two marathons per day in October from which to choose.
But just as there are various race options and runners of all shapes and sizes, so too are there marathons of diverse quality and reputation.
Likewise, there are many reasons – course beauty, financial bargain, prestige, convenience – that prompt runners to choose a particular event.
But is there any consensus what makes a good marathon?
If a runner desires to participate in a marathon in October, what would make them choose the Roaring Fork Marathon in Basalt, Colo., the Wine Glass Marathon in Bath, N.Y., or the WhistleStop Marathon in Ashland, Wis.? Or would they opt for the Chicago event, where a world record is always a possibility?
Rich Benyo, former editor of Runner’s World, has been involved with long-distance running for more than 30 years as a journalist, participant and race director. He believes a marathon should offer one quality, without exception.
“Since the marathon became standardized at 26.2 miles, any race worth its salt should offer a precisely measured course,” said Benyo, who’s also president of the Napa Valley Marathon in Napa, Calif. “This should be a given, comparable to getting four wheels when you buy a car.
“The certification is more important to those who are ‘racing’ the marathon so they can get a fair and honest time. But an accurately measured course should also be of concern to casual marathoner because, let’s face it, if it ain’t 26.2 miles, it ain’t a marathon.”
Benyo’s opinion is shared by most race directors and athletes, but not everyone.
Ron Hayden, race director of the Tri-Cities Marathon in Richland, Wash., does not offer a certified course. He believes “it’s only important for those interested in using the course as a Boston Marathon qualifier.”
Away from the length, what else do runners look for when choosing a marathon?
“A T-shirt of good quality and not a walking billboard (sponsor-covered),” said Barry Turner of Sacramento, Calif., a veteran of more than 30 marathons during his 25-year running career. “That turns me off more than anything.”
Like many marathoners, Turner looks for good financial value when considering a marathon.
“Goodies are important now that I’m paying $40 to $60 per race,” Turner said. “I do want a rate of return, not just a big bag with a few items in there as I received last winter from a marathon in Sacramento.”
Bob and Margie Read are marathon and ultramarathon runners and race directors. As the former race directors of The Run On The Sly, a multi-distance event in Northern California, they offered runners a complimentary barbecue, unique T-shirts, sweatshirts and belt buckles, quality aid stations and even portable showers. The event’s entry fees ranged from $15 to $65.
“What I like in a marathon is mostly pretty scenery, although good crowd support is a close second,” said Margie Read, who has participated in approximately 70 marathons and ultramarathons.
“Helpful aid station personnel and friendly staff is a must. I don’t care much about goodies and things, but is is nice to have some token of completion, like the medallions given at the California International Marathon or Big Sur International Marathon. I use marathons as training for ultramarathons, and they have a value in simply having the distance with the convenience of not having to carry your own stuff.”
Benyo, editor of the niche publication Marathon and Beyond, equates marathons with baseball.
“These days, a lot of runners equate a race, especially a big-city marathon, with goodies,” he said. “The goodies are nice, but they shouldn’t distract from the basics. It’s sort of like a modern pro baseball game. There’s a lot of gush & glitter, big scoreboards that do tricks, a wide menu of food and drink, stirring organ riffs, etc.
“Yet the basic remains a field on which nine guys play against nine other guys to the best of their abilities. Which is why some of the (minor league) farm teams are doing better than their parent teams. It’s because they still stress the basics.”
