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The DoughMan mixes triathalon and eating competition

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"Have you ever thought about eating an order of bacon cheese fries and running two miles only to have to eat more food?"

Uh, no. But the people organizing The DoughMan (doughman.giving.officelive.com) have, and they've created an entire athletic event—to be held May 24 in Durham—around the concept.

Inspiration came from the Krispy Kreme Challenge (krispykremechallenge.com), a January event requiring participants to run two miles from the N.C. State University bell tower to the Krispy Kreme shop on Peace Street, eat a dozen donuts, and run back, in less than one hour.

Sounds crazy, but 3,000 participants raised $20,000 for the N.C. Children's Hospital. It begat the Maple View Challenge on April 20, which involved dashing from the Morehead Planetarium on Franklin Street in Chapel Hill to the Maple View Ice Cream store in Carrboro, downing a pint, and dashing back. It raised $3,800 for Nourish International. The "challenge" part of both events was to keep from, shall we say, revisiting what has been ingested.

With the DoughMan, the idea evolves again: It's a triathlon (bike, run, swim) combined with challenge eating. According to the DoughMan Web site, it's a relay team event combining meals at Durham eateries with athletics, culminating in dessert and a group dash to the finish line at the Durham Farmers' Market. Proceeds benefit Durham Inner-City Gardeners (DIG), a program run by SEEDS (www.seedsnc.org), a nonprofit community garden. Registration is open online.

The Weaver Street Market (www.weaverstreetmarket.com) co-op will open both its new "food house" and Hillsborough store during May, according to a letter from co-op general manager Ruffin Slater in the co-op's newsletter, The Beet.

The food house is the expanded kitchen and bakery in west Hillsborough that will prepare baked goods, deli items and packaged meats for twice-a-day delivery to the co-op's three stores: Carrboro, Chapel Hill (in Southern Village) and Hillsborough. The increased space will boost the co-op's production capabilities, Slater wrote, meaning new, locally produced deli, bakery and meat items are on the way.

The store, at 228 S. Churton St., is the same size as the Carrboro store and "features all of our produce, dairy, meat and grocery products as well as a full assortment of products from our own kitchen and bakery," Slater wrote. There is indoor and outdoor seating, as well as outdoor gathering space.

Any place that has the word "guacamole" in its name is near and dear to my heart. So I'm thrilled to hear about Cary's new Guacamole Grill (1305 N.W. Maynard Road, 467-4400, www.guacamolegrill.com), a locally owned, quick Tex-Mex place that opened March 5. Their goal is fresh food all day long, says co-owner Bob Kelly. They make the green goodness four times every day and grill their steak and chicken six times a day. They have neither a freezer nor a microwave. For the moment, they also don't have a license to sell beer and wine, but that's coming soon.

Know about a fun food happening in the Triangle? Send it to Now Serving at food@indyweek.com.

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