As the relatively “new” city manager of Auburn, I am experiencing many things for the first time, and because of Covid, many of those experiences have been delayed a year because of cancellations in 2020.

The summer of 2021 has brought me two of the epic Auburn experiences with the Western States Endurance Run and most recently, the Tevis Cup 100-mile endurance ride.

My Tevis introduction has been colored by meeting and talking with some who are literally Tevis Cup legends. Meeting people like 30-time finisher Hal Hall, now 28-time finisher Kathie Perry, Potato Richardson and finishers like Ann Hall.

My biggest takeaways from my interactions with these people has been the magic of the Tevis community, people who love the challenge, their animals, a welcoming nature and their quest to achieve. Mostly, they are very kind and welcoming people with an underlying grit and a fierce passion for what Tevis symbolizes. Pretty awesome, actually.

During race week, the Tevis has two dinners, which I was invited to. The “VIP Dinner” on Tuesday includes key board members, volunteers and a welcome to foreign riders. The second dinner on Wednesday is for all volunteers and riders. At the Tuesday dinner, they recognized key volunteers who have many years of service to Tevis. Not until I actually experienced the race did I realize how special and important these people really are!

The city helped sponsor the dinner for the volunteers and riders, so on Wednesday, I went to the Native Sons of the Golden West Parlor 58 in Old Town to help in the preparation. There, I met up with Bud, Linda, Carol and Dave for the task of preparing a prime rib dinner for 300 people.

I knew very little about the Native Sons, but I can tell you I quickly realized their commitment to the culture and traditions of Auburn is very real. Working alongside the cooking crew was one of my best Auburn experiences to date, and I can tell you they all worked hard.

The preparation of 22 prime ribs, 50 pounds of chicken, potatoes, corn and cole slaw was no easy task. The quality was amazing, and their eye to detail to make sure it was a first-rate dinner cannot go unnoticed. Their parlor has a well-apportioned kitchen and a Wild West gold mining feel. I loved it.

We served dinner to the 300, and it was delicious. My only regret was volunteering to carve prime rib for 300 people. Not that I minded the chore, but I could hardly feel my hands for the next three days from the task at hand!

The dinner event was clearly a homecoming for many in the Tevis community. You immediately experience the family atmosphere and the camaraderie of people who love what they are doing. Young and old sharing good will, encouragement and the excitement for the upcoming 100-mile ride. In a sense, they were competitors but they mostly cared about their animals, the training and the quest to get them to the start and finish lines. There was a buzz for the coming days ahead!

Race day was Saturday, and my wife Kathy and I decided to go to the Foresthill checkpoint, which would afford us a chance to see the horses ride in, the medical evaluations for both horses and riders and then the exit to continue the ride. There is a mandatory one-hour layover for the horses so you get to see everyone. It was here where we really got the Tevis “experience.”

First, you quickly learn Rule #1 for Tevis: “It is all about the horses.” Everyone’s goal in life should be to live the life of a Tevis horse. As they come into the checkpoint, they are treated to the ultimate NASCAR pit crew. The focus is on cooling the horse, getting the saddle off and checking the health of the animal.

This is where you see the unity of the horse community come together in the common love for the animal with everyone helping everyone. I watched them start IV’s on horses and the veterinarians remove some horses from the race. No arguments from anyone, it seemed everyone understood Rule #1.

Second, you realize Tevis is a family affair. The “crews” are the brothers and sisters, kids and grandkids all pitching in to support the riders. Everyone has a role as part of the crew. The glow and excitement of everyone made it an amazing experience.

From Foresthill, we returned to Auburn and waited for the first riders to finish, which was slated to be around 10 p.m. Saturday. I went to the overlook adjacent to the Western States Trail Foundation building, which I learned is the actual “finish” for the race. The riders must then walk their horses to the track at the Gold Country Fairgrounds, ride a lap around, then take their horses on a maneuver in front of the vets and have the horse examined. Remember rule #1, it’s all about the horse!

As the first rider appeared (literally out of nowhere in the dark), I followed down to the fairgrounds track, where 500 people were in the stands waiting. Each finisher and horse was announced like they had just won the race and were treated like champions. It was special!

On Sunday morning, I went to the Tevis breakfast, which was hosted and again cooked by the Native Sons (it was absolutely delicious)!

Later in the morning was the judging for the James Ben Ali Haggin Cup. This is a perpetual cup (made by Tiffany) which recognizes the best conditioned horse from the top 10 finishing riders. Each horse comes into the track, has vital signs taken and is given a full evaluation by veterinarians. You realize winning the Haggin Cup is the real prize in this race! It was again a chance to feel the “spirit” of Tevis.

Over the course of the week, I met and talked to the spectrum of participants. I met a 13-year-old girl who rode a pony and finished. I met an 81-year-old gentleman who is the all-time oldest finisher. I met Susan Hamilton, who finished fourth in Tevis and had just run the Western States Endurance Run the previous month.

Mostly, I met the “people of Tevis,” the families, organizers and volunteers who are at the root of carrying on the traditions of the accomplishment of epic tasks, which sets Auburn apart from all other communities.

A pioneering spirit committed to achieving what others feel is the impossible. The difference is that in Auburn, it’s just what we do!