Sawtooth Ridge 50M - 2021 runner update #2

Runners,

I had the pleasure of running Western States in 2011 — a “snow year.” Despite the course reroute, I ran on snow for 20 miles and still managed to get annihilated by 90-degree temperatures. Then, to top it all off, I fell into the American River and Rucky Chucky. 

The inaugural Sawtooth Ridge 50M is shaping up to be a stellar Western States training run: You’ll run on snow, ford freezing creeks, and get punished by triple-digit temperatures. 

Please run safe and smart next weekend. 

Be Prepared for “Historic” Heat

According to a heat advisory issued by the National Weather Service, the Methow Valley may experience the hottest temperatures ever next week. The valley floor could hit 115, and upper elevations of the course could break 90. Staying cool and hydrated will be critical.

Oh, and much of the course is BYOS — “bring your own shade.”

Bring Two Liters of Fluids

Considering the heat, we’re now requiring runners to carry two liters of fluids. Please arrive at the start with your bottles/bladder full and depart every aid station with your bottles/bladder full. 

We will check this at the start. If you don’t have two liters of fluids, we will not let you run. This is non-negotiable.

For runners who have the means to filter water on the course, we labeled potential natural water sources on the course map. Nothing is guaranteed, however; many of these creeks are seasonal and may be dry by race day.

We also added a second water drop — near mile 26, before you hit the Moses aid station. This will be potable water.

Get Ready for Snow & Flow

Despite the record heat, you should expect sections of snow on race day. The latest satellite imagery, below, shows plenty of snow on west- and north-facing slopes above 7,200’. While nothing will be impassable, we recommend two things:

  • Bring poles for stability.

  • Slow down and keep an eye on course markings. In some sections, the trail will be buried, so you’ll have to play “connect the dots” to navigate exclusively by course markings. We’ll have markings every 20’ of so in snowy areas!

The late-season snowmelt has Crater Creek — which you’ll cross at mile 4.6 — flowing quickly. The water is calf-deep and moving fast enough to make footing uneasy. Therefore, we’ll have two landlines across the creek, as well as a volunteer keeping an eye on you. Take your time.

Keep a 50K in the Back of Your Mind

Although we haven’t published an “official” 50K route, we will, given the record heat, allow runners who aren’t feeling the full 50M to turn around at Prince Creek I and head to the finish. This will result in a 53K, and we’ll publish 50K results in UltraSignup. 

If you decide to go this route, you must tell the Prince Creek I aid station captain, Lee, and get his verbal confirmation. We don’t want to lose track of you!

Check Your Bib Number on Tuesday

We’ll publish bib numbers on Tuesday on UltraSignup. If you’re using a drop bag, please write your bib number on it. Also, please wear your bib on your front — chest, stomach or thigh — so volunteers can easily read it.

Let Us Know if 2021 Isn’t Your Year by Monday

As we mentioned in our first update, we’re more than happy to give you a 100% refund if 2021 isn’t your year. We want everyone to have the best race day possible — even if that means sticking to a backyard adventure. We’d simply ask that you make that decision by Monday, since we’re publishing bibs on Tuesday.

Get Caught Up

If you registered for the race after our first email update on May 18th, we encourage you to read it here.

Ask Questions ASAP!

We’re heading into the forest on Tuesday and won’t have consistent email or phone access. If you have any questions, ask them ASAP!

Take Care of Each Other

Finally, take good care of each other out there. If you see a fellow runner struggling — first place, last place, anywhere in between — help them out. We have an inspiring mix of newbies and veterans in the event, and everyone can learn from and support each other.

We’ll see you soon.

Denis & Colin

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Colin CookComment