Buetow said he hopes to finish in under fourhours, a time he considers "pretty respectable."

Koscho explained that as a graduating senior,he did not have to train for football in the fall,and wanted to do something to stay competitive.

"I'm definitely excited for it, a littlenervous," he said.

This will be a third marathon for Evan J.Mandery '89, a resident tutor in Quincy House.When training for the New York marathon last fall,said Mandery, a third-year law student, he ranbetween 50 and 60 miles a week.

This time, said Mandery, he is taking thingseasy--relatively speaking.

"I run 40 miles a week, and I try to playbasketball on the days I don't run," he said.

Getting Ready

All marathoners said they had taken a breakfrom running for the last few days. Koscho saidhis roomates had told him that "every time you runyou break down all your muscles," and that musclesmust be allowed time to heal before a marathon.

Koscho advocated stretching up until the day ofthe race. "It keeps you from getting stiff," hesaid.

All said they support some increase in theeating of carbohydrates. "I had pasta for dinner,"Mandery said, but added, "I don't think you shouldvary your eating as much as some people do."

Rinaudo said he has been eating as much pastaas he can. "I'm Italian, anyway, so I love it," hesaid.

Mandery and Chen also said they believe it isimportant to eat breakfast on the day of a race,and Koscho proposed yet another dietary variation:bananas, as many as possible. "[The potassium]keeps you from cramping up," Koscho said