Last weekend I traveled to Narragansett, Rhode Island to run the Ocean Road 10K as part of the Cabot Fit Team with friends from Cabot Creamery Cooperative. Escaping the Florida heat to enjoy crisp New England fall weather felt like a treat, and the beautiful race course makes me want to make this race an annual tradition.
(Disclosure: Cabot sponsored my trip and race entry, but all opinions are my own.)
What is the Cabot Fit Team?
The Cabot brand you see in the grocery store is owned and operated by a community of about 1,100 farm families. In addition to cheddar, Cabot produces Greek-style yogurts, butter, cottage cheese and sour cream. Cabot is active in local communities, and the Cabot Fit Team is one way they promote wellness through nutrition and exercise.
I was honored to join the team for this event. Their mission to increase awareness of healthy living resonated with me, and it was inspiring to meet others who share that commitment.
Running hasn’t always been easy for me. After years of pregnancies, poor posture and inconsistent training, I developed hip pain that limited my running for a while. This spring I returned to running gradually, using run/walk intervals a few times a week along with strength training and yoga. That combination helped me feel stronger and more consistent without aggravating my hip.
These days I focus on enjoying races and the community around them rather than chasing personal records. Participating and finishing matters most to me, and getting back into racing has renewed my love for the event energy and camaraderie.
My experience is a reminder that changing your routine or adapting your approach can make a big difference. At 41 I feel fitter and more capable than at many earlier stages of life, and I hope that inspires others to find sustainable ways to stay active.
2017 Cabot Fit Team: me, Sara, Amee, Christy, Heather, Diahann, Brittany, Sandra and Nellie (not pictured)
Visiting a Local Farm
Cabot’s farmer-owners invited us to visit a local family farm, EMMA Acres, giving an inside look at running a dairy operation. A family farm truly is a round-the-clock commitment, with everyone pitching in from morning until night.
The highlights were meeting baby calves and spending time with Aggie the cow. It was a warm, educational experience that connected the farm-to-table story to the products we enjoy.
Around Narragansett
This was my first visit to Rhode Island, and I fell for Narragansett’s seaside charm. The town blends history, beautiful architecture and excellent seafood. The Towers of Narragansett, a well-known landmark consisting of two towers, an arch and a courtyard, offers stunning coastal views and is now a popular venue for events.
Walking the streets revealed lovely homes and historic buildings, and I recommend taking a trolley tour with the local historical society if you want background on the area. The next day’s 10K route passed through many of the places we saw on the tour, which made running the course even more enjoyable.
Where We Stayed and Where We Ate
We stayed at the Ocean Rose Inn on Ocean Road. My room had an ocean view and a small patio where I enjoyed morning coffee while watching the sunrise. The inn offers a mix of remodeled contemporary rooms and more historical accommodations in the main building.
Narragansett has many dining options within walking distance of our lodging. As a seafood lover, I was delighted by the local offerings, though there were plenty of non-seafood choices for anyone in the group who preferred them.
Favorites we tried:
Turtle Soup (at the Ocean Rose Inn): Samdperil Salmon.
Trio: Caprese salad with local heirloom tomatoes and mozzarella, and roasted cod—my favorite meal of the weekend.
The Picnic Basket: Mesquite Melt.
Cool Beans: Chai latte, cold brew, and a ham and egg panini (they also offered acai bowls and egg-white frittata muffins).
Monahan’s Clam Shack: Lobster roll and fried clams.
The Coast Guard House: Beef short rib dumplings, fried calamari and seared sea scallops over arugula.
I wish I had photographed more of the food, but I try not to use my phone much while dining. Still, I enjoyed every bite.
#WillRunForCheddar
After the race on Sunday, Cabot hosted a wine and cheese tasting at The Richards Bed and Breakfast where we sampled a variety of Cabot cheddar cheeses and learned about cheesemaking. The tasting in the historical garden was a lovely way to cap the weekend.
I left Narragansett refreshed by the sea air, inspired by the friendly company and energized from an excellent run. It was a weekend of good food, good people and memorable moments.