How many doughnuts can you eat in 13.1 miles? Find out this Saturday
Everyone loves indulging in a sweet treat after a tough workout or long run. At this race around Sacramento happening Saturday, you don’t have to wait until the finish line for that treat.
A pair of Sacramento runners are teaming up to organize the second iteration of their Donut Half Marathon, a free fun run on Saturday morning featuring — as its name suggests — doughnuts. Organizer Libby Hall said the idea developed as she and her running club friend, Sarah Tabor, were training for the California International Marathon, the renowned Folsom-to-Sacramento run that takes place Dec. 7.
“You kind of get burnt out on long runs after months and months of training,” Hall said. “We thought, wouldn’t it be kind of fun if we try to hit a bunch of fun stuff along the way? What about doughnuts?”
Tabor and Hall posted a photo on Instagram in September 2024 to promote their doughnut-themed training run, expecting only a handful to join. By a brisk Saturday in November, 45 runners showed up for the marathon workout — and the pastries.
“Everyone had such a fun time,” Hall said. “A lot of people learned about new doughnut shops that they hadn’t previously been to or even heard about, so we said, ‘Oh, we have to do this again.’”
As of last week, there were more than 325 runners already signed up for this year’s event, according to Tabor.
Throughout the 13.1-mile run, runners have the opportunity to visit nine different cafes and doughnut shops to refuel. All participating shops from 2024 — including home base Tupi Coffee in Southside Park, where the race will start and end — were eager to return. The organizers cover the cost of doughnut holes themselves, allowing the race to be free for participants.
Tupi owner Eduardo Faustino said he loves hosting community events at his shop, especially with Tabor, who leads the Rise + Run running club from the cafe. According to Hall, the festivities will start at 6:30 a.m. at Tupi Coffee, 1901 Eighth St., and runners will head off promptly at 7:30 a.m., with the fun lasting as long as there are doughnuts.
“I just see (Tupi) as a vessel for the community people,” Faustino said. “I hope (the race day event) is like a light vibe, great atmosphere that (makes) people just feel super good.”
In addition to adding joy and whimsy into tough marathon training, the Donut Half will also raise funds for the Sacramento chapter of Girls on the Run, an organization working to build confidence and teach healthy habits in young girls through running programs.
“We thought this would be a great way to combine all of the things that we love: Running, treats and Girls on the Run,” Tabor said. “I just love what it does to empower young girls and how it really is such an asset to our community. Not enough people know about it.”
In an emailed statement, the Girls on the Run organization said it was “deeply grateful” for the community’s support through the run.
After starting at Tupi Coffee, the race heads south to Land Park and Curtis Park, hitting three doughnut shops south of Highway 50. It then passes up to midtown to Babes Ice Cream & Donuts, dips into East Sacramento toward Stanely Donuts, and returns to the grid for its final three shops. There is also a shorter 10-mile course that skips East Sacramento.
At downtown’s Immortal Cafe & Supply, the last stop on the run, doughnuts are not on the menu, so the team will provide runners with beer shots, according to owner Eric Cockrell.
“(We participated because) it seemed like a cheeky, fun little thing,” Cockrell said. “It brings so much warmth to my heart (to engage with the community).”
Although the event is free, Tabor and Hall recommend bringing money for donations, for raffle tickets for prizes like wine and Brooks running shoes, and to buy even more doughnuts at the nine stops.
“It’s really just all to have a fun time together and support local businesses and support a great organization,” Hall said.
Sign-ups are still open for the race and its Instagram page links to a document with race-day information.
What I’m Eating
For California natives who prefer the latter months of the year, like myself, the season’s first dip into 40-degree temperatures is exciting. After spending four “winters” in Phoenix, where cold weather tends to flee as quickly as it arrives, I’ve been champing at the bit to turn on the heater and pull out fuzzy socks.
What better way is there to welcome the cold than by having one of the world’s most comforting soups at a neighborhood joint? La Placita in Orangevale serves heaping bowls of bright red pozole ($12.50 for small), apt for warming up on the coldest and rainiest days. Its rich, savory broth made with guajillo and ancho chilis is decadent enough to sip on its own with a squirt of lemon juice, though it pairs best with its traditional tender pork bites and nixtamalized hominy corn.
A side of bite-sized Colombian-style chicharrones ($12) juxtaposes the mellow soup with a hit of salt and satisfying crunch — the fried chunks of bacon are lightly seasoned and come with a spicy citrus dipping salsa.
La Placita
Address: 9272 Greenback Lane, Orangevale
Hours: 11 a.m.-8:30 p.m. Monday-Friday; 10 a.m.-8:30 p.m. Saturday; Closed Sunday
Phone: 916-988-2940
Website: laplacitaov.com
Vegetarian options: Many entrees have a vegetarian variant
Drinks: Soft drinks, Mexican and domestic beer, wine, micheladas
Noise level: Moderate
Outdoor seating: None
Openings & Closings
• Notty’s Italian Burrito is launching its second capital region location on Saturday. The air-fried calzone eatery will host a grand opening party at 11 a.m. Nov. 22 at the new restaurant, 129 Ferrari Ranch Road, Suite 150, in Lincoln. The first 250 people in line will get a free Italian burrito, according to an Instagram post announcing the opening.
• Local Kitchens quietly closed its final Sacramento-area micro food hall, in downtown Davis. The Bee reported Monday that the company shut down its three capital region restaurants within a span of two months, and only four total Local Kitchens locations were listed on its website.
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