Meet Molly Fuller, our April member profile, who is fortunate to split her time between North Tahoe, where she lives with her husband Ken Bokelund, and San Francisco, where she founded and operates a business. You may find her running on the West Shore or carving turns in the backcountry.
Where are you from and where do you live now? I’m from Grand Rapids, MI. I live in San Francisco and Tahoe City.
When did you begin running and/or long-distance running, if that applies? Why? I began running in middle school on the track team and I continue to this day because it makes me feel good. It’s always been a way to burn energy that’s fizzling through my body both physically and mentally.
Do you race? Does racing motivate you? If not racing, what motivates you? I race occasionally. I ran one race in 2018. What motivates is my passion for exploring mountains, seeing sunrises, and being with friends. It’s a great way to stay aerobically fit for other activities too.
Do you have any dream races (either hoping to qualify for or get selected for)? I’d love to do a stage race. There’s a pyrenees stage run in September and we are on the waitlist. If that comes together I’ll be there for sure!
Do you have a favorite on-trail food or nutrition strategy? Favorite post-run meal or beverage? Lately I’ve been into Stinger gels and any brand gummies for running. Post run beverage is beer. My strategy is to stay ahead of any sort of food related downward spiral.
Do you have a favorite recipe to share? Ginger scallion rice. Mince ginger and rice (choose a quantity relative to the amount of rice you’re using ) start with a hot wok or nonstick skillet with rice bran or veg oil, whichever you prefer. When oil is shimmering add the scallions and ginger, saute until fragrant (60 – 90 seconds), add 1/3 cup of cooking rice wine or sake and bean sprouts or other crunchy items (the bean sprouts are mostly for texture vs flavor so they are not essential), add cooked rice and mix all together then add “sauce” (three tablespoons chicken stock or whatever salty liquid you like), 1 1/2 teaspoon toasted sesame oil, salt and pepper to taste. I make a lot of rice dishes. They are quick and easy and rice can be frozen for later too. This recipe is from Spoonful of Ginger by Nina Simonds – it’s a treasure trove of deliciousness
What was your favorite running experience this past year? Running the Tahoe 25k out and back from Homewood to Barker Pass and seeing Courtney Dauwalter on the race course on her way to finishing the Tahoe 200 in under 50 hours. That girl’s got grit.
What are your upcoming racing/adventure plans? I’m planning a ski descent of Mt. Rainier in May.
Favorite local trail? Last summer many of my Tahoe runs started in Ward Creek State Park. It’s an excellent gateway to many great loops. In the Bay Area, I primarily run in the Marin Headlands. One of my favorite sections of trail is the SCA trail.
What other outdoor or indoor interests do you have? Exploring mountains on skis.