Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

My Kind of Half Marathon

Save to Recipe Box
Add Private Note
Saved Add to List

    Add to List

Add Recipe Note

Confession time: I used to be a runner. In fact, I remember fondly the days in college when I could bang out a 7 mile run after a Thusday night out. 13 miles were a delightful journey, especially on a sunny September morning along the Hudson River, with the promise of a bagel from Murray’s at the end of it. I’d go so far as to say that running is probably what kept me from putting on the Freshman 15 in college – and I’d be horrified to know what could have happened, had I lived in the land of amazing food and bars without my 40-mile-a-week hobby.

Since moving to Connecticut, however, I’ve relaxed my running regime almost completely. 40 mile weeks aren’t sustainable, let alone desirable with a full-time job and grown-up schedule. However, I’d gladly make time for a half-marathon of this sort – a pastry trek down Broadway in New York City. In one of pastry blogger Cakespy‘s latest posts (her real name is Jessie Oleson), she visits every bakery on the avenue from 220th street down to 1 Broadway in the Financial District, and she documents her journey with photos and narrative. Read all about it here.

I’ve decided that it’s time I do something similar. What kind of food would you go on a trek for?


Leave a Comment


Leave A Comment

Your email address will not be published.


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.