Smashrun Launches Garmin Integration and GPX, TCX, HRM Support

Smashrun’s new importer enables a seamless transition for Garmin users, while GPX/TCX support makes it possible to upload data collected by running apps

Smashrun, a web-based analytical platform for runners, launches Garmin Connect integration and makes it easier for runners to import data from running apps. By supporting Garmin devices and GPX, TCX, and HRM files, Smashrun extends its functionalities to a larger demographic of runners who use more than one app or device for tracking their runs.

Current Garmin users can import their entire running history from Garmin Connect or upload individual and bulk runs using a GPX or TCX file, while runners who use other running apps can also upload files as long as their run data is in GPX or TCX format. A new FAQ addresses how Smashrun processes GPS data.

Users of mobile apps can also take advantage of Smashrun’s Import via Email function, a new feature that automatically imports a GPX or TCX attachment sent to a specific Smashrun account. Certain running apps have the ability to email a file export as soon as an activity is finished. Smashrun users can forward that email to their account and the import process will run immediately.

Smashrun aims to support additional devices and integrate directly with certain running apps over the next few months. New users should register on Smashrun.com to gain more training insight. For updates, follow us on blog.smashrun.com, Twitter or Facebook.

About Smashrun
Smashrun is an analytical web-based dashboard for runners. It creates data visualizations that help runners analyze training history by exposing patterns, dependencies, and relationships in their data. Smashrun began as a personal project in late 2009 and exited beta in January 2012. It is based in Brooklyn, NY and is an alumni of Start-Up Chile.

To learn more about Smashrun, read our story, get in touch with @jcklngrn, or drop us a message at hi(at)smashrun(dot)com.

May 2013 – end of month running report

Summer arrived early in Virginia Beach. The humid days are here! It’s pretty much impossible to avoid the heat so I haven’t really changed my running schedule. I gear up and head out whether or not it’s sunburn territory. So much for moderating my summer tan.

May was harder than April, because I pretty much stopped cross-training. I think it’s had a significant (detrimental) impact on my recovery period and it’s been more challenging than usual to convince myself to squeeze in the weekly speedwork. It doesn’t help that the air feels sticky all day.

Here’s what worked:

  • Eating beans and legumes is just as good as Whey Protein, which makes me pretty happy.
  • Doing more easy runs than scheduled is not bad for my training.
  • Doing Short Tempo Intervals is excellent prep work for long tempos.
  • Steady State runs helped me add just a bit more speed instead of my usual Easy Runs.

Here’s what didn’t work:

  • My 10 x 15sec sprint work lacked structure and it compromised my running form. I was just running as fast as I could to hit top speed, but either didn’t recover enough between each sprint or I was reaching too much in each interval. So I’m switching it to cruise intervals.
  • Cutting out cross-training was a massive fail. It certainly wasn’t intentional, but I definitely need to bring it back to keep myself out of injury. My right knee has been bugging me lately, I occasionally feel my shins, and my legs just feel out of shape.

We had a crazy busy month with Smashrun in May. We finally pushed out some major backend changes to alleviate the rapid growth of our database. It required a lot of meticulous data testing, cross-checking and gathering more test files, evaluating data integrity of files generated by different apps and devices, and fine tuning features for PRO.

We also released Garmin integration! YAAAAY! It was a long time coming. 8 months? Maybe 1,000 hours of work? Actually, probably more. We’re super super proud of it.

I also put together a run tracking 101 page for runners that don’t really use apps or devices and an app finder section for those who are keen to give them a go. I’m proud of those too.

Anyway, my overall impression of my running progress in May rests heavily on what happened on the 30th, when I ran a Cooper Test. It estimated a VO2max of 45 ml/kg/min. It also placed by fastest mile (although certainly not my fastest mile split) this year at 7:25 min/mi (5:16 min/km). I feel pretty good about those. I’m gonna resume my cardio circuits and I need to figure out some sort of strength work for my legs, but otherwise … if I can keep up with the heat waves we’re about to get in June, I should be able to maintain my speed.

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Fourth stop: France (Provençal Bouillabaisse)

Someone should have warned me how long it takes to clean mussels and clams. It’s actually the most time consuming part about making a Provençal bouillabaisse. It makes me wonder how much time restaurant kitchens spend cleaning shellfish. I imagine, they don’t brush every single mussel or clam to make sure it’s clean (and cooks probably don’t apologize to mussels every time they yanked off a beard).

Choosing the white wine was kind of fun, only because I know almost absolutely nothing about wine pairings. I had to frantically google “dry white wine mussels and clams” to save myself from just grabbing something organic with a nice label. And look at what I found.

Courtesy of winefolly.com

Courtesy of winefolly.com

A wine infographic! Why the hell not. So I proceeded to look at every variation of “light, herbal, grassy” and “light, citrus, lemon” since neither “floral” nor “nutty” sounded fun for the mussels or clams. I went for a total grab bag, a 2011 Pinot Grigio by Quail Creek that was selling for $6.99 at Whole Foods. And it turned out pretty good! Well… says the girl who’s really a hardcore craft beer drinker.

The bouillabaisse is super quick to cook. You basically sauté the fennel with the tomatoes, toss in the garlic, add the white wine, clam juice, boil for a few minutes and then throw in all of the shellfish. I think once the shellfish made it into the pot, it was another 5 minutes before we sat down to eat. Very summery dish!

provencal-bouillabaisse

Next stop: Germany.

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Third stop: Morocco (lamb tagine)

A tagine is an earthenware pot which, if you tried to purchase one made by Le Creuset, you’d think you could never own one and maybe even mistakenly think that you could never prepare a dish like Lamb Tagine. You’re lucky you don’t actually need one.

Will it turn out differently? Absolutely. Although, that doesn’t mean it won’t be close “enough” to the real thing. It might require a little more patience (I’d put money on the line that tagine always involves a lot of waiting) and a little more attention (because the heat will not distribute as evenly in a standard pot or pan), but it’s well-worth the effort.

The above link to BonAppetit is the actual recipe I followed. It’s incredibly easy. Just remember that you have to start the day before and soak the dried chickpeas overnight. I used lamb shoulder chops, because I’m a strong believer that bones impart more flavor in a dish. Besides, it’ll sit in the pot long enough for the meat to fall off, so it’s really win-win!

Also, if you’ve got good tomatoes, don’t skimp on it and used canned – fresh is always better – and add more than one cup. It’ll reduce beautifully. If your stock isn’t enough, adding water is not a sacrilege. It’s probably just a little better for you, anyway.

I’d say it turned out quite nicely for a first in this kitchen.

IMG_0472

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Runners As Dancers

Wright Brother's Memorial

Wright Brother’s Memorial at Kill Devil Hills, NC

Reproduced from my post on Medium.

This will sound silly and you don’t have to agree, but I’m convinced that runners are a lot like dancers. Needless to say, I do run a lot and I pretty much dance whenever the opportunity presents itself. If I could put the two of them together and execute it gracefully — with my sneakers on — that would be ideal. Of course, that’s not the case.

So why are runners like dancers? Let’s start with rhythm.

As a runner, cadence is everything. Improving cadence is about becoming a more efficient runner and reducing chances of injury. Runners often recognize it as the “180 rule”, wherein you’re supposed to take approximately 180 steps per minute and, just so you know, wedo follow it.

For dancers, it depends on the music, but there’s always a pattern that you have to follow to be able to perform a particular movement. In Salsa, it’s the clave. I’m sure you’ve heard it in the past. Knowing the pattern tells you where to start counting so you don’t step on your partner’s foot or faceplant in the middle of a salsa rueda.

Let’s talk about form.

It doesn’t matter what type of runner you are, you’ve got your own unique form. Your gait, foot strike, posture, and cadence define your form. With dancers, some types of dances require more form than others. Anything ballroom is pretty strict but, the hustle? Not so much.

There’s also a lot of repetition.

I only started running about four years ago. On December 30, 2011, I decided I’d run everyday until I didn’t feel like it anymore… so I’m still running. I’m sure you’ve written, coded or designed something repeatedly over long nights and/or weekends just because you knew it had more potential. That’s how I feel about running.

The obsession with running is really an obsession with the potential for more and more life. —George Sheehan

As a dancer, it was perfection that consumed me. I got it into my head that if I heard my dance instructor tell me one more time that it’s the leader’s job to make my falls look good, I was going to volunteer to lead next time. Besides, why should he be the only one capable of making someone look good when they mess up? So I spent weekends staring at myself in a dance studio to learn both steps, because I needed to be both the guy and the girl.

So there you have it, my two halves in one. Oh, and in case you’re curious… runners may not be as graceful as ballerinas, but try watching Tirunesh Dibaba sprint (at 25:36) in the final stretch of the 10,000 meter run during the London Olympic Games and finishing 50 meters ahead — it’s a different kind of gracefulness, altogether.

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May 2013 Virginia Beer Fest

Last weekend was the 12th Annual Virginia Beer Festival in Norfolk. For anyone who appreciates good beer, attending festivals like these is a great way to discover both imported and local brews that are not quite mainstream.

Here are the new finds:

  • Ommegang’s Fleur De Houblon: Seasonal summer ale, 6.8%ABV. Whole-cone Bravo hops give it a more spring-like than summery aroma. Neither sweet nor tart, Belgian-style. Subtle complexity with a bit of spice. Very enjoyable. I wish it were an Ommegang staple but, sadly, it’s limited edition.
  • Finch’s Fascist Pig: American amber ale, 8%ABV. Very malty. Dry-hopped with Palisade and Zythos. It’s better as it warms up, although it sort of reminds me of really good canned beer like Brouwerij Het Anker’s Lucifer. It hides its alcohol well.
  • Beach Brewing’s SeaDevil: Imperial stout, 10%ABV. Chocolaty, roasted malts, tasted a little like coffee with a slightly bitter finish. I remember it being a little on the thin side for an imperial stout, but would definitely repeat.
  • Kronenbourg Blanc: Witbier, 5%ABV. A little cloudy, pale yellow, smells citrusy with a little zest, weird carbonation but, overall, pretty mild. This is a summer beer. Pool-side or on the patio, but not a standard bearer.
  • Sixpoint’s Apollo and Spice of Life: A summer ale, 5.2%ABV and a changing series of single-hop IPA’s. The Apollo poured like a standard wheat beer, but lighter in taste and clearer than most, very grainy despite being a Kristalweizen. The Spice of Life we had, presumably, had Cascade hops. It didn’t showcase much personality for an IPA, very mild hops, bready – I think it might have been a bad keg.

Second stop: Mali (a very different Maffe)

Peanut sauce is not uncommon in the Philippines. I grew up eating oxtail peanut stew, Kare-Kare, and one of our more traditional eggrolls topped with peanut sauce, Lumpiang Sariwa, so when I took on the challenge of cooking Malinese food, I didn’t think twice about Maffe.

Much like most other dishes I make, I read a few recipes (this one made me laugh) to get a feel for the usual ingredients and then I make a few changes to make it my own. The key to Maffe seems to be the thickening of the sauce so accidentally “puréeing” the vegetables because they cooked for a little longer than expected is not necessarily a bad thing. It’s also preferred that you use ground peanuts so if you can find some, all the better.

My ingredients were garlic, yellow onions, lots of tomatoes, carrots, rutabaga, sweet potatoes, bay leaf, cayenne, natural (unsweetened) peanut butter, tomato paste, beef stock, salt and pepper, and beef for stewing.

Maffe Ingredients

Cooking Maffe is pretty similar to most other stews you might make at home. All the ingredients sort of just sit in the same pot for a long time (at least until the beef is tender). The only difference is when the peanuts or (2 tbsp) peanut butter goes in – I’d suggest waiting until the last 15 minutes of cooking!

Maffe

Serve it with a side of couscous (or bread) and some Alicha for din din. No sweat.

Third stop: Morocco.

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