He went on to run marathons including ones in New York (involving views of the Twin Towers along the course in 1989), London, Belfast, Vancouver, Calgary, and Las Vegas. So, how does he do it? Ken attributes his success to his support system, his family, and other fellow runners.
He also credits his pre-race diet routine. On the night before a race, Ken indulges in potatoes and steak. In a long-standing tradition, the morning of the race he has his regular French Canadian pea soup and a bagel. And it’s clearly been working for him!
Ken has also had his fair share of injuries and pain. In the early years of his running career, he struggled with a herniated disc. Yet, like most things, it didn’t hold him back. Once treatment and surgery were performed, he jumped right back into it.
Many may also relate to his most recent brush with injury as he manages sciatic nerve pain. He ran 2 marathons with the pain, determined to cross that finish line. Running through the grind of massage therapy, physiotherapy, chiropractic care, and loads of exercises, Ken says he’s now feeling better than ever.