Find an HFTC 5K Run or
Event Near You!


By donating to Head for the Cure, you are helping us defeat brain cancer step by step!


Upcoming 5K Runs

Upcoming Events

Dallas, TX

Saturday April 20, 2019 11:00am - Tuesday April 30, 2019 11:00am

Pittsburgh, PA

Tuesday April 23, 2019 6:00pm - 7:30pm

lincolnwood , IL

Thursday April 25, 2019 6:00pm - 8:00pm


Epicuriad Chef Spotlight - Chef Eric Andrade from KOVO

Apr 18, 2019

3.png   KOVO brings together the traditional cuisines of the Mediterranean region, combined with new world flare and ingredients. For generations our family owned restaurant in Cyprus, an island in the Eastern Mediterranean Sea, has perfected transforming traditional Mediterranean dishes into a modern, approachable dining experience for people all over the world.   The Greek word, KOVO, means “to carve”, and as such rotisserie meats are slow cooked and carved in our open kitchen. KOVO brings together the traditional cuisines of the Mediterranean...

Epicuriad Chef Spotlight - Chef Tamara Stanger

Apr 18, 2019

2.png   Tamara Stanger is the Executive Chef of Cotton Copper in Tempe, AZ. Over the past few years, Tamara has built a foundation for what has been deemed by local journalists as, a new Arizonan cuisine, using locally foraged Sonoran ingredients and Arizona-specific agriculture from small farms. Although the idea of foraging for ingredients is growing in popularity, this process of gathering food is something Tamara has been practicing since she was a small child. Tamara was raised in a ghost town in central Utah, where using game meats and wild vegetation...

Epicuriad Chef Spotlight - Chef Aaron Pool

Apr 15, 2019

Aaron Pool Owner Gadzooks Enchiladas Soups   Meet Chef Aaron.png Aaron Pool, owner of the popular Gadzooks Enchiladas Soup (3313 N 7th St. and 4031 E. Camelback Rd.) in Phoenix, can pinpoint the exact moment seven years ago when his life changed forever. The Arizona native and then-ASU student was on a family vacation in Lake Tahoe, eating his mother’s beloved chicken enchiladas recipe when he had an “ah-ha moment – a fast casual enchilada restaurant where everything was fresh-made to order on an assembly line.”   Pool graduated from the W.P....

Allie Forever

Apr 08, 2019

The 5th annual Head for the Cure 5K - Des Moines on May 19th is about more than just a 5K run/walk.  It's about the people who have fought or are fighting this disease every day.  Sharing your story is a way to bring the brain tumor community together with these inspirational stories of strength. Find out more at Meet Team Forever Allie Allie Forever.png Allie had DIPG. Diffuse Intrinsic Pontine Glioma is brain tumor found in an area on the brain stem called the pons. It’s an inoperable tumor. DIPG primarily affects...

Everyday's A New Story

Mar 21, 2019

By Paul Michele Fairchild Everydays A New Story Candle On June 26, 2017 our lives were changed forever. That day our son Robert Glenn "Bobby" Fairchild was diagnosed with brain cancer, more specifically, glioblastoma (GBM). This type of cancer is extremely hard to treat and often spreads very aggressively. Up until a few days before his diagnosis all was normal without any indication he would soon be battling for his life. Two days after the diagnosis, surgeons removed the tumor and Bobby struggled to survive. He battled for nearly a month before passing,...

Epicuriad Chef Spotlight - Chef Jayson Khademi

Mar 21, 2019

Meet Chef Jayson.png   Jayson and Jaymes Khademi are the owners of saffron Jak stone bread bakery and food truck. They are Arizona’s only traditional Persian flat bread bakery. Jaymes attended Scottsdale culinary Institute and has worked in several Restaurants in the Scottsdale and Phoenix area. Saffron JAK is Jayson’s first foray into the food industry coming from a background in the audio business. Both brothers love food and are excited to be a part of the valley is growing Culinary scene. Jayson Khademi SAFFRON...

Epicuriad Chef Spotlight - Chef Tom Castaneda

Mar 18, 2019

Meet Chef Tom (1).png Quick Fun Facts Born Raised in El Paso, TX Chef around the Valley for 14 years Head Chef for Four Peaks Brewing Co for 10 years Former Chef/ Managing Partner for Sliders on Sunset in Los Angeles, CA Former Executive Chef for Black Mountain Tavern Distillery in Cave Creek, AZ Le Cordon Bleu Graduate 2006   What are your favorites... Favorite Proteins – Ahi Tuna, Steak, Scallops Favorite Cuisine to Eat- Thai Favorite Cuisine to Make- American Comfort with a Twist One my day off I spend time outdoors with my fiancé and 8 month old boy,...

Head for the Cure Has Raised $12 Million in 16 Years!

Mar 13, 2019

Head for the Cure had another incredible year of building awareness, raising funds, and inspiring hope for brain cancer research and programs! Thank you for your support throughout the past year! In 2018, we hosted 19 5Ks and one Bike Ride event, raised almost $2.3 million, and established new programs and fundraising initiatives across the country. With these efforts, we have grossed more than $12 million in funds raised since 2003. Join us as we celebrate our collaborative successes and stories, and recap our largest fundraising year yet by reviewing our 2018 Annual Report. In this...

Beneficiary Spotlight - Phoenix

Mar 06, 2019

Head for the Cure is so honored to partner with the Ivy Brain Tumor Center, a part of the Barrow Neurological Institute, for all of our events in Phoenix.  Check out the Epicuriad on May 4th and the inaugural 5K on November 16th. Enjoy reading more about Barrow and the amazing things they do to provide support for the brain tumor community.   Barrow Neurological Foundation is a non-profit organization that raises awareness and funding to support Barrow Neurological Institute. 100 percent of all donations are invested in compassionate and innovative patient care, community outreach for those...

Epicuriad Chef Spotlight - Chef Brett Vibber

Mar 06, 2019

Meet Chef Brett.png Brett knew at an early age of his gypsy blood and desire to cook. With a bug to travel and an unmatched passion for cuisine and culture the search was on to find the best restaurants and chefs in the country and world. Landing at distinguished restaurants stateside such as Roka Akor and Vintabla and Merulana in Rome and Pizzeria Zeppelin in Spoleto, Italy. As well Brett has lent his expertise to a number of Food and Beverage programs in Panama City, Panama and Los Angeles. Returning to the Valley of the Sun brings him full-circle and...

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