FAQ

Contact Info:
Boston Office (Administration)
185 Dartmouth Street
6th floor
Boston MA 02116
phone:617-236-1652
fax:617-236-4505
e-mail:info@baa.org
Hopkinton Office (Registration)
One Ash Street
Hopkinton MA 01748
phone:508-435-6905
fax:508-435-6590
e-mail:registration@baa.org

Frequently Asked Questions

Filter By:
A:

Stop for assistance and direction at one of the 26 Red Cross aid stations along the course. Sweep buses pick up runners at every Red Cross station with drop-off at the finish area medical tent. Aid stations along the course close at staggered times during the day. Finish area facilities officially close six hours after the last runner crosses the start line in Hopkinton. (About 6:00 p.m.)

A:

Just keep moving forward! We'll get you your medal at the same time we get you your mylar blanket, water, and other post-race refreshments.

A:

No. For safety reasons, baby joggers/strollers, in-line skates, skateboards and like vehicles of any kind, and animals are not permitted on the B.A.A. Half Marathon course.

A:

Bring a government issued photo I.D. to the card replacement desk in the Number Pick-up area, and we will issue a new card. A Number Pick-up Card must be presented in order to receive your number.

A:
We are able to provide transportation to the start from Boston to Hopkinton for officially registered runners only. There is no public transportation to Hopkinton.
A:
Race day results will be posted electronically online at www.baa.org and on coolrunning.com.
A:

All prize money winners will be decided by gun time. All age group division awards will be awarded by net time.

A:

The Awards Ceremony begins approximately two hours after the start of the race near the finish line area. It is open to all participants and guests. No ticket is required.

A:

Digital clocks, positioned at every mile and at the finish line, will indicate the unofficial time from the starter's gun. For more information on the course map, click the button below:

More Information - Click Here

B.A.A. Moment

FAQ

Photo Credit: