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It began with running marathons.
For most people, running 26.2 miles might be the accomplishment of a lifetime.
But 42-year-old Philip McCarthy took it a step farther. And then another step farther. And another. Until he was running 135 miles, during the hottest part of the summer, in one of the hottest places in the country – Death Valley, California.
“I got curious to go farther and farther,” McCarthy said.
That curiosity got McCarthy into the Badwater Ultramarathon, described on the race’s Web site as “the world’s toughest footrace.” The Badwater Ultra is well-known among long distance runners, and has gained increasing notoriety in the mainstream with the production of television specials and documentaries on the race.
McCarthy began the Badwater Ultra on Mon., July 12 and finished Tue., July 13 in 8th place out of 80 runners, with a time of 29 hours and 44 minutes. Last year, McCarthy placed 8th with a time 30 minutes faster. McCarthy said he faced more challenges this year, getting bad blisters about 80 miles into the race, and getting dizzy a few times and having to sit down until it passed.
McCarthy uses the race to raise money for Project Hospitality, an organization based out of Staten Island that works to feed the hungry, shelter the homeless and care for people with HIV and AIDS.
When McCarthy moved to New York from Nebraska in 1994, he lived with relatives on Staten Island who volunteered for Project Hospitality. He said that raising money for the organization has been a way to honor his relatives who helped him get a foothold in New York.
McCarthy originally began running as a sprinter in high school track, running the 100m, 200m, and 4x100m relay. Throughout college and grad school, McCarthy jogged recreationally. In 1997, he ran his first marathon. McCarthy said he didn’t think he was going to get much faster, so he started running longer.
McCarthy now lives in Washington Heights and does much of his training in the neighborhood, taking advantage of the steep hills and many parks. He has found the time to train while working as a musician, in the past doing some of his runs to and from work. On some longer runs McCarthy said he goes exploring; running to City Island and other parts of the city that most people don’t get to see. To train for a race like the Badwater, he goes running during the hottest part of the day, fully suited in long sleeves, pants and a hat.
If training for the race sounds like grueling work, getting into the race is no easy feat either. Runners must have previously run in at least three races of 100 miles or more, and one of those races must have been within the past year. Runners must send in an application with a resume and essays. Even then applicants are not guaranteed a spot in the race.
It helps if a runner has “crewed” for another runner in a previous year, been a part of a support team by providing sponges, towels, ice, food and spritzing a runner with water.
Each runner is required to have a crew between two and six people, driving up to two vehicles. Runners usually have one “expert” runner on the team, someone who has run an ultramarathon before. McCarthy said that crewing lets a runner see the conditions firsthand before running the race themselves.
This year, McCarthy’s brother, sister-in-law, and three nephews were part of his crew.
“To some degree, they think I’m crazy,” said McCarthy. “It’s why I try to involve my family.”
According to McCarthy, the Badwater looks something like this: the first 42 miles are flat and hot, the sun is intense, and runners do what they can to keep the sun off themselves. Next comes a 5,000-foot climb up one mountain, back down, and up another mountain. The last 13 miles consist of a 5,000-foot climb up part of Mount Whitney, the tallest mountain in the northern hemisphere. This brings the runners to an elevation of 8,300 feet at the finish; far from the top of the mountain but well above the race’s starting elevation 280 feet below sea level.
McCarthy said that running the race allows him to see a view of Death Valley and the California desert that most people don’t get to see driving through. The life and intricate details of the desert stand out.
“When you put your feet on the ground and you’re walking through, it’s very beautiful,” said McCarthy. “You can smell the sagebrush. You get up in the mountains, and there’s a bubbling brook nearby.”
In order to maintain energy over the course of the over 24-hour race, runners must eat along the way. To get protein and aid digestion, they eat small bits at a time so that their bodies can process the food. McCarthy said he is continuously trying to figure out what foods work well for him. He will eat 1/3 of a banana, an orange slice, part of a protein bar, or a slice of ham on a tortilla.
While it is common for long distance runners to suffer from overuse injuries, McCarthy said he has been lucky to avoid any major physical problems. He typically runs 100 to 110 miles per week and said he starts to feel worn out doing much more.
McCarthy uses a similar strategy for eating during his training months. He said he eats as much or as little as feels right to him. While some runners keep a scientific count of calories, McCarthy goes with what his gut tells him. However, he said his diet may be his weak point. He probably doesn’t eat enough fruits and vegetables, eats too much red meat and sweets, and gets Wendy’s and McDonald’s too frequently.
Despite his unscientific approach, McCarthy has completed two Badwater Ultras.
McCarthy said that the difficult nature of the Badwater Ultra creates an atmosphere of camaraderie and support among runners and crews that distinguishes it from shorter races. Crews cheer for all runners, and runners use the competition to push themselves further.
“I think of it as a 135-mile street party,” said McCarthy. “People are very positive, energetic. Very supportive.”
For more information on the Badwater Ultramarathon visit: www.badwater.com.
For information on Project Hospitality visit: www.projecthospitality.org.
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