Becoming a dirt kid

In many ways, I’m lucky to be in a community of strong and serious dirt runners, but I’m not one, just to be clear. I’m only 10 months into this madness, by far, my most rewarding months, next to my BMC training. In a bid to speed up my progress—which isn’t really happening thanks to 10,000 excuses—I joined two camps with trail-running boss, Thumbie Remigio, and sat down in one of the 2017 AMCI BMC sessions led by Coach Ige Lopez.

Pilipinas Trail Running Camp 1. Photo is owned by Raceyaya.

I tried combining all my notes from these three engagements to come up with an idiot’s guide. Well sort of, because a 2-day lecture is hard to fit in less than 1000 words.


I’m lifting this from the ITRA (International Trail Running Association) website, because it’s the single, most-legit definition of trail-running.

Trail-running is a pedestrian race open to all, in a natural environment (mountain, desert, forest, plain) with minimal possible paved or asphalt road, which should not exceed 20% of the total course.

The terrain can vary (dirt road, forest trail, single track) and the route must be properly marked [meaning you shouldn’t get lost]. The race is ideally – but not necessarily – in self-sufficiency or semi self-sufficiency [meaning, there would be some aid stations, but you have to bring gear and food to sustain yourself] and is held in the respect for sporting ethics, loyalty, solidarity, and the environment.

*Some additions: single-track trails are narrow, about the width of a bike; fire trails, on the other hand can fit 4×4 vehicles.

There’s another term you should be familiar with: skyrunning or high-altitude running (sounds so freaking badass, right). It means racing at an elevation of at least 2000+ MASL. In the Philippines, there’s only one group recognized by the International Skyrunning Federation (ISF). That’s PhilSky (Philippine Skyrunning Association) and they do the annual Pilipinas Akyathlon.

Let’s begin

Most trail-runners I met started out either as 1. mountaineers who want less pack weight, more speed, more pain, and 2. road runners who are looking for something else to achieve apart from another PR. So for now, let’s assume that you (dear reader) would already have:

  • Running shoes
  • Some training / minimum endurance, meaning you should at least be able to run steady for 1 hour
  • A little bit of curiosity about eventually running on dirt

Notes from Coach Ige

  • Pace. Unlike the great flats, most trail races vary based on distance, terrain, weather, and elevation—and these variances often dictate your pace, gear of choice, and and overall race strategy. Trails can be dry and dusty or muddy, ascents can be mild or mildly nakatatanggal ulirat. I kid you not. If you can do 5 minutes per km on the road, don’t expect to be able to do that on trail. The ideal pace, in fact, is about 5km / hour or about 10 to 12 minutes per km.


  • Don’t be cocky. Even pros walk and power hike on long and steep ascents to ensure they don’t run out of juice too early. That’s how endurance works. (Maybe I’ll do another post on techniques because that’s a rather lengthy discussion)


  • Eat and hydrate. The reason why we have vests is because running trail requires a certain level of self-sufficiency. You need to have water and snacks packed.


  • Learn (like really learn) proper nutrition. That works before-, during-, and after the race. Pre-race is when you carbo-load, during the race is when you take in some 200 to 300 calories ever hour in the form of gels, trail mix, and other easily digestible calorie bombs, and post-race is when you get all the damn protein to aid in recovery. Caution: the aid station is not a buffet. Eat as planned, in small portions to avoid feeling bloated.


  • Train where you can. Not of all of us can go to Wawa or Batolusong, or north to train, so just run where you are, or find some places around your city that can give some decent elevation gain (like Kapitolyo, McKinley).
Makiling Traverse sometime in April 2017. Photo owned by Shaun Olarte. 
  • Find people who can run with you. There are plenty of groups out there with members who run every god-given weekend on the hills of Rizal. Find them, make friends, join them.
Trailrunning philippines
Pre-race photo session. Jagged Peak 21k, Batulao. Photo from Mark Meneses.
  • Invest in the right gear. Shoes, a running vest, gaiters, trek poles. There are tons of trail running gear and to be quite frank, they are expensive—but there local brands out there that produce quality items that don’t break the bank (too much). So research and buy what you think suits you.

Now, I know this is all too basic, but I’ll see if I can do a follow-up article on beginners’ races so you’ll know where to register for late 2017 to early 2018. J


The making of mountain feasts (Part 2)

Sorry this took a while!

This is part 2 of the mountain cooking series first published here—written and co-developed with Hadjie Tecson and Dekz Macapagal. Bear with me because this is going to be a very long discussion. Ha!


Pre-cooking meat

So you’ve done your meal plan, done the groceries, and you’re ready to pack. Wait, not yet—you really can’t throw that raw sirloin in your bag and expect it to smell good after 6 hours in the bus and 12 hours of walking. Gross.

There’s a ritual called pre-cooking and you have to do it to extend the life of your meats. I’ve seen many friends pre-cook and their methods differ in little ways. Here’s a simple way of doing it:

  • Cut your meat up to serving pieces and wash it thoroughly
  • Put it in a pot with salt and pepper (sometimes vinegar and all the seasonings you want in, including an old sock if it works for you lol) and a bit of water. Fire up the stove, let it boil, and let all the water evaporate
  • Let it cool for a bit, then pack it in a plastic bag
  • Freeze the damn thing
  • Once you take it out of the freezer, wrap it in old newspapers or brown paper bags

See! Easy enough to follow even for a kitchen idiot like me. Now this is as far as it goes, because the only person who can eat what I cook is, well, me. Yay to self-sufficiency!


Dry foods like rice, pasta, and instant mixes like Quaker oats, Nesvita, and Crab & Corn soups are so easy to load. Food from scratch—a bit trickier.

  • Rice. Don’t let one person carry the 2-kg load, please. When we buy rice, we usually ask the store attendant to split it into 500-gram packs. This is so we can distribute it among the members of the group.
  • Meats. See up.
  • Vegetables. I think it’s important to note that you shouldn’t refrigerate vegetables, because once you do so, they have to stay refrigerated. Mesh bags have always worked for me in terms of keeping the moisture out, but it does leave a weird vegetable-smell in my pack. Bahaha!
  • Eggs. Sometimes, not all of them get to the campsite in one piece. If they break, they also cause one big heck of a mess, so I still put them in a plastic before dumping them to the egg holder or before burying them in rice. That 6-pc egg-holder, I got from Daiso at less than a hundred.

  • Alcohol. I implore you, don’t carry that big ass bottle of empoy. Invest in an aluminum bottle, drink light, and drink happy.


There’s a stove for every occasion—and a stove for every mountaineer for that matter. Because my friend Hadjie is a gourmet-type mountaineer (please, forgive the Tokyo Ghoul reference hahaha), he prefers liquid multi-fuel stoves that enable good flame control and the option for simmering. Samples are MSR WhisperLite, XGK, Kovea Booster Dual Max, etc.

Good, high-output stoves, of course, come with a price. They’re big and heavy—and they are also really pricey. Haha! So, some / most of us would rather buy those that run on butane (like our other AMCI friend, Cecile Morella, who’s a fan of Kovea Spider) and top mount stoves like the MSR Pocket Rocket.

Finally, if you really plan on cooking big meals, please drop the alcohol stove and your solid fuel stove. They are only good for boiling water.

We can discuss this all day long (I sat in AMCI’s 6-hour BMC lecture and practicals on stoves last year. This was a lecture on stove operations ALONE. Six hours. Tried all of the damn fire-making machines, while trying not to burn my hair. So far, okay naman, I lived to tell the tale). HAHAHA!

Special thanks to Derek Sta. Ana for the photos. That’s his collection–because he is an adik like that.

Practice Cooking!!!

Okay. This is it. When Hadjie asked what recipes I wanted to share here, he just had to qualify: may sabaw, sauce, or dry? Dry is easy because frying should be easy. Right? Right? Haha. So he gave sabaw and sauce recipes to practice on:

Tinolang Manok


  • Chicken (without bones, pre-cooked)
  • Sayote/Papaya
  • Dahon ng sili
  • Ginger
  • Onion
  • Garlic
  • Salt/patis
  • Pepper to taste


  1. Sauté ginger, garlic and onion
  2. Add sayote/papaya and water, bring to boil.
  3. Add pre-cooked chicken, continue simmering for at least 2-3 minutes, until sayote/papaya is tender.
  4. Add dahon ng sili, salt, pepper, to taste. You can use chicken cubes if you want.
  5. Remove from heat. And serve hot.

Kalderetang Baka


  • Beef (Kalitiran)
  • Potato
  • Carrot
  • Bell Pepper
  • Tomato Sauce
  • Liver Spread
  • Coconut Milk
  • Tomato Onion Garlic
  • Salt/Pepper to taste


  1. Sauté garlic, onion, tomato
  2. add pre-cooked beef, potato, and carrots.
  3. Add tomato sauce, and pour in water, bring to boil.
  4. Add liver spread and continue simmering until vegetables are tender and the sauce is reduced and thicker.
  5. Add bell pepper, coconut milk, salt, and pepper, simmer for another 2 minutes.
  6. Remove from heat and serve hot!

Ready na? Whoooo p*t**na that was mahaba! Good luck mountain gourmets! And send me photos of your mountain feasts, please!