Recipe for Race-Day Success
The sport's top guns brew up a heaping helping of nutritional pointers
The night before the 2006 Western States100-Mile Endurance Run, I joined ultrarunning stalwarts ...
Photo by Bryon Powell
The night before the 2006 Western States100-Mile Endurance Run, I joined ultrarunning stalwarts Joe Kulak and Andy Jones-Wilkins for dinner in their condo. Their pre-race dinner included fresh veggies, whole grain pasta, marinara sauce, cookies and ... beer.
"Joe, would you like another one?" I asked, staring into the fridge.
"Umm, yeah, but then that's it," he replied, while talking strategy for the race, which he hoped would take him roughly 19 hours to complete.
Jones-Wilkins and Kulak's pre-race suds had me scratching my head. Coors in lieu of Accelerade? Maybe I didn't know as much about nutrition as I thought. So I sought input from expert coaches and talked to some of trail running's greatest talents. Along the way, I quickly learned that race-day nutrition goes beyond performance between the start and finish lines. It's what you do before, during and after the Big Event that adds "hops" to your stride.