This Man Ran the Entire Appalachian Trail in 46 Days. Here’s What He Ate Along the Way
In a sport that already dances on the fringe of society, ultrarunner Scott Jurek is a true rarity. As one of the athletes who helped make ultramarathons—any race longer than 26.2 miles—mainstream (well, more mainstream), Jurek has smoked the competition in some of the world’s most punishing trail and mountain races. Not only did he take home the win at the prestigious Western States 100-miler seven years in a row, he also set a course record in 2005 for the Badwater 135, an epic 135-mile race through Death Valley—and it was 130°. In July, he completed a run across the entire Appalachian Trail, breaking the speed record by over three hours. He finished in 46 days, eight hours, and seven minutes.
On top of all this, Jurek also happens to be an accomplished home cook and vegan—he shared his story and favorite recipes in his book, Eat and Run. The plant-based diet, he says, has contributed to his success as a runner, allowing him faster recovery times and better endurance on the trail. So, with all this in mind, we were curious to chat with Jurek about how he eats on the run (heh, heh), what foods fueled his AT record, and what he likes to cook at home.
What’s your morning routine?
I exercise before eating in the morning, unless I’m doing some huge, six- to eight-hour run. I don’t need coffee or caffeine to wake up, so I’m more of a tea or yerba mate-type person. I do enjoy a good cup of coffee or espresso when I’m out with friends. For breakfast, I’m really into green drinks, so I might do barley grass, or blend greens into my smoothie—something as simple as kale, arugula, or spinach. If I have <a class="colorbox" rel="nofollow" …read more
Source:: Bon Appetit