ORONO, Maine — The University of Maine Alumni Association will present the second annual Black Bear Marathon, Half Marathon and 10K on Sunday. This year’s race has attracted runners from 24 states in the U.S. as well as from Canada.

All three races will begin at 7:30 a.m. on the track at UMaine’s Harold Alfond Stadium. There is a six-hour limit for the marathon course. An early start at 6:30 a.m. is available to those who prefer an extra hour to complete the marathon.

The 26.2-mile course is a double loop of the 13.1-mile course that begins on the UMaine campus and travels through Orono and Old Town and back to the university’s paved bike paths. The USATF-certified course will feature cheer stations, music, water and sports drinks.

Bands and music will be playing along the course at the Family Dog restaurant, Crescent Lumber and Old Town Canoe Factory Outlet Store.

The Black Bear Marathon was the only Maine race included in Holiday Lettings from TripAdvisor’s “50 U.S. road races to attempt in your lifetime,’’ at the website, holidaylettings.co.uk/blog.

Registration is online at racewire.com. Fees are $90 for the marathon, $70 for the half marathon and $35 for the 10-kilometer. The first 600 runners to register will receive a logo race tank top, as well as items from sponsors. Medals will be given to all registered runners who cross the finish line. Monetary prizes will be awarded to the top three finishers in the full and half marathons.

A race expo and packet pickup will be held 2 to 6 p.m. Saturday in the New Balance Field House on campus. Registration is open until the close of the expo.

The Black Bear Race series is run by the Student Wellness Resource Center with support from Campus Recreation and several sponsors. Proceeds benefit the center’s substance abuse prevention services and programs, as well as the Black Bear Exchange food pantry and clothing exchange.

More information is available on the race website, umaine.edu/blackbearmarathon, or by contacting Lauri Sidelko atsidelko@maine.edu, 581.1423.

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