Susan Schindler Davis: Rooted in Texas, running the World
She’s crossed finish lines all around the world and along every kind of road – from the cobblestone streets of Europe to the sunlit trails of the American Southwest. Her passport tells a story of miles, not just countries. Every stamp, every race bib, and every medal marks another chapter in a lifelong pursuit of movement, discovery, and endurance. What began as a simple run became a global odyssey. Over the years, she has completed many marathons around the world and a half-marathon in almost all fifty U.S.states – an achievement that few can even imagine. But for her, it’s never been just about collecting medals or chasing records. It’s about the rhythm of her breath, the people she meets along the way, and the quiet clarity that comes from putting one foot in front of the other.
Ask her why she keeps running, and she smiles – not the triumphant grin of someone who’s finished a race, but the calm expression of someone who’s still in love with the journey. Because for her, running isn’t a finish line to cross. It’s a way of life.’
I jumped into the kitchen with Susan to prepare a meal she would enjoy to prepare for a race and to talk about the miles behind her and the ones still ahead – the moments that tested her resolve, the joy of discovering the world through running, and the lessons that only hundreds of finish lines can teach. What follows is a conversation about endurance, curiosity, and the quiet strength that keeps her lacing up, again and again.
What prompted you to begin your running journey?
I started running 35 years ago because we had three children under age 5. I did it for sanity’s sake. I didn’t pursue long-distance until mid-50’s. The Houston Marathon was my first. A very large race that started with an amazing sunrise and great crowd support. When I finished, I was hooked. I always feel that if I can finish a marathon, I can do anything.
You’ve seen the world one race at a time. What did those journeys teach you about people – and yourself?
The cool thing about running races (especially large ones) is that you’re part of a very diverse group of strangers – every age, nationality, religion, color, and occupation – yet you instantly are no longer strangers but bonded in the thrills of race day.
How do you handle days when motivation doesn’t come easily?
Belonging to a running club helps motivate you to show up.On tough days, I tell myself just to do two miles, and I can quit. After two miles, you’re feeling too good to quit.
Out of all your races, is there one finish line that still gives you goosebumps?
My first NYC marathon finish was the most overwhelming. The huge crowds in Central Park made you feel like a rock star.Finishing the 2013 Boston Marathon right before the bombs went off left the most horrific goose bumps.
What do you hope people feel when they hear your story?
Find ways to get out of your comfort zone. The more you do that, the easier it is to get more out of life.
What advice would you give to someone who thinks they’re “too old” to start something new?
Never too old! One thing I have done since beginning races in my mid-50s, is to look at the results (especially Boston) of the people over 70. If you find you can try a half or whole marathon, sign up for a really big one. You will experience so many amazing emotions that you didn’t even know you had.
As our conversation winds down, it’s clear that her story isn’t defined by the miles she’s logged, but by the spirit that’s carried her through them. There’s a steadiness in her voice – the kind of calm confidence that comes from weathering both long roads and long days. She credits that grit, in part, to where she comes from. “Texas teaches you to be tough, she says with a smile. “You learn to stand tall, even when the sun’s beating down.’ It’s that same strength – a mix of determination, independence, and heart – that keeps her running toward new horizons, one step at a time.
And now, about that meal she enjoys in preparation for a race:
Lemon Pasta
Ingredients
- 2 tbsp EVOO
- 2 tbsp unsalted butter
- 4 cloves Garlic thinly sliced
- 1/4 tsp red pepper flakes
- 1 lb uncooked spaghetti
- 2 tsp kosher salt
- 1/2 cup parmesan cheese grated, plus more for serving
- 2 tbsp fresh lemon zest
- 1/4 cup fresh lemon juice
- 1/4 cup fresh basil chopped, plus more for serving
- freshly ground black pepper for serving
Instructions
- Heat a large pot over medium heat: add the oil and butter. Allow the butter to foam, then add the garlic and red pepper flakes. Cook until fragrant, 1 minute
- Add the pasta, 6 cups of water, and salt to the pot and bring to a simmer, Reduce the heat to medium-low and continue simmering for 8 - 10 minutes, stirring frequently to prevent sticking, until the pasta is al dente.
- Remove from the heat and stir in the parmesan, lemon zest, lemon juice, and basil. Serve topped with more parmesan, basil, and black pepper.
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