Perspectives Online

Going the distance: Kristin Price gets latest marathon win in her home city

Food Science alumna Kristin Price, now a CALS research technician, was an All-America distance runner at N.C. State.
Photo by Marc Hall

When she was a teenager in Pittsburgh, Pa., Kristin Price dreamed of competing in the city’s marathon.

Nearly a decade later, this past May, she won the 2000 Pittsburgh Marathon.

Price, who earned bachelor’s (’04) and master’s (’07) degrees in food science from the College of Agriculture and Life Sciences, is a champion runner. This marathon victory wasn’t her first but perhaps the most meaningful.

“I grew up in Pittsburgh, and it has always been a goal of mine to go back home and win the Pittsburgh Marathon,” Price said. “I remember watching it on TV when I was in high school and have been dreaming about it ever since! It was an amazing feeling to win.”

An article about the race in the Pittsburgh Post-Gazette stated that, in the women’s field, Price “easily finished first in 2:36:33.” Nearly 10,500 runners competed in the event.

Price has won marathons in Columbus, Ohio; Richmond, Va.; and Philadelphia, Pa. She also placed second in the Outer Banks marathon, ninth in Boston and fifth in the “Grandma’s Marathon” in Duluth, Minn.

An accomplished distance runner at N.C. State, Price was named a 12-time All-America in track/cross country, and she won the NCAA championship in the 10,000-meter event in 2002. Also that year, she placed sixth in the 5,000-meter race at the USA National Track Championships.

Price also helped lead the N.C. State women’s cross country team to a second-place finish in the NCAA championship in 2001, placing fourth individually that year.

“I’ve been running for about 10 years,” Price said. To train for a marathon, she said, “I usually try to get in five good long runs of 20 to 24 miles. If I can get those long runs in and feel good, then I’m confident that I can race well.”

When she’s not pounding the pavement, Price works as a research technician for the USDA-ARS peanut lab in the College. She evaluates the nutritional and functional properties of protein fractions in peanut butters, flours, extracts, defatted meal and pastes.

What’s next for Price?

“I’m healing a stress fracture right now, but I plan to do a marathon in the spring.”

No rest for the weary, indeed.

— Suzanne Stanard