5th Anniversary Flashback RED Episode 154: Part 1 of Our Conversation with Running Icon, Bart Yasso

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It's our 5th Anniversary this month. As part of the celebration, we will post flashback episodes all month long to celebrate and say thank you. If it were not for you, our Runcation Nation community, we would not have had this show for the last five years, had some of the most amazing experiences, and created lasting friendships in this community.

Next up is an excellent interview with a friend of the show, Bart Yasso!

RUN 

We share the first part of our talk with Bart Yasso this week.  He is known as the Mayor of Running and Chief Running Officer at Runner’s World until his retirement in 2017.  He talks about his running adventures, inspirations, and career with us.  Thank you, Bart, for your “wit, wisdom, and insights!”

Find out more and connect with Bart Yasso here:

Facebook:  https://www.facebook.com/Bart-Yasso-118295040323/ 

Twitter:  https://twitter.com/bartyasso?lang=en 

Instagram:  https://www.instagram.com/bartyasso/ 

Website:  http://www.bartyasso.com 

EAT

This week, we got a bit of cooler weather here in Florida, so Dana made soup.  But not just any soup.  It is a vegetarian version of a soup we are fond of at The Columbia Restaurant.  The Spanish Bean Soup is one we had on the first episode of our show.  Theirs is delightful with Chorizo, Onion, Chickpeas, and warm spices.

We used our instant pot to create this version.  It makes approximately eight servings.

Here is our recipe:

Ingredients:

White Potatoes Diced - 6 potatoes

Water - 8 Cups

Dry Garbanzo Beans - 1-lb Package

White Onion Diced - 1 whole onion

Diced Carrots - 4 whole

Diced Celery - 4 stalks

Diced Jalapeño  - 1 Whole

Minced Garlic - 6 Cloves

Smoked Paprika - 2 Tablespoons

Liquid Aminos - 4 Tablespoons

Chopped Fresh Kale - Half of a 16-ounce bag

Directions:

Combine all ingredients except kale in the instant pot.  Set the instant pot on high and cook for one hour.  Release valve and depressurize instant pot.  Add kale.  Turn back on low for 20 minutes.  Then divide equally among eight bowls and enjoy.  Or divide among containers to store for the week for lunch or dinner.  

DRINK 

Monday, February 22nd, was National Margarita Day. So, we share our own Pineapple Jalapeños Margarita recipe to honor this day!  

Ingredients (Serves 2)

Silver Tequila - 2 ounces 

Cointreau -  1 ounce

Pineapple Juice - 2 ounces 

Lime Juice - 1 ounce

Sliced Fresh Jalapeños - 4 (2 are for muddling and two are for garnish)

Sliced Lime Wedges - 2 for garnish 

Jalapeño Simple Syrup (1 cup sugar, 1 cup water, one additional jalapeño halved from those listed above)

Directions

Make Jalapeño

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THAT’S A WRAP!

Thank you for listening! Because of your support, we are in our seventh year of the podcast! Don’t forget to follow us and tell us where to find you next on our website, Facebook, Instagram, and Twitter. Also, check out our store on the website and get some NEW swag, thanks to Pure Creative Apparel. Thanks to www.PodcastMusic.com for providing the music for this episode, too!