To promote a new Natural Oven’s bakery recently opened in Valparaiso, Ind, ultrarunner Roy Pirrung ran 240 miles from the Manitowoc bakery near his home in Sheboygan, Wisc. Pirrung (54), a highly awarded and titled world-class ultrarunner, specializing in 48-hour racing, attributes successful ultrarunning to nutrition and training. "You need to have a good training base combined with excellent nutrition." This combination is the key to Pirrung’s success. His stellar career that includes induction into the USA Track & Field Masters Hall of Fame in 2001, required a combination of both training and good nutrition to move from a 70- pound overweight, 2-pack a day smoker to the 2002 USATF Masters Ultrarunner of the Year among a field of highly competitive ultrarunners age 40 and over.

Pirrung began his 240-mile run on April 24, 2003 and completed the distance three and a half days later. Pirrung used the non-stop training opportunity to prepare for the May 10^th Ice Age 50-Mile trail race in Eagle, WI where he ran this classic race for the 18^th time placing 7^th overall and was the Senior Masters Champion in 7:39:21. Pirrung is also focusing this seasons racing on a 24-hour race in the Netherlands in October as a member of an American team.