For 60 hours, Maggie Guterl lined up ready to start either a 4.166667-mile trail or road loop every hour, on the hour. But what happened in those furious 9-12 minutes between each finish leading up to the next start, tells an incredible story of teamwork with some gold star skills.

After finishing your long run, hard effort workout or morning run that lasts over 90 minutes, what’s the first thing you think about? Let’s all admit that unless you’ve developed a good routine, getting in a balanced meal or recovery drink is sometimes not the first priority.

In his 50th year with more 100-mile wins than many will ever even attempt to run, Karl Meltzer’s nutrition plan is one to take note of. From the outside, folks probably think he spends his days sipping on Speedgoat Blend coffee, Red Bull, and maybe a beer or two. Fortunately, I got an inside look at how his real nutrition shapes his success.

There are many approaches to nutrition with the goal of getting to similar destinations: feeling your best every day, running well, recovering quickly, and staying healthy long-term. I have always been fascinated by what people are actually putting on their plate, why they make their choices, and what works for them.

Our love for trail running is in our genes. Our bodies evolved to make us the best endurance runners on Earth, to share cooked meals, and to be outside in nature. From these roots, running, wholesome food, and being in nature hone our genes’ expression for wellness and well being.

These are foods that have been around for centuries in other cultures and have recently become more mainstream with the American public. They can now be found in most major supermarkets nationwide. Calling a food a superfood means it offers additional health benefits. This article will discuss the superfood, what it can do in regards to exercise and how to incorporate it into your routine.

What do Michael Wardian, Sage Canaday, Ellie Greenwood, Yassine Diboun, Aliza Lapierre and Adam Chase have in common? Yes, they’re all elite ultra marathon runners who have raced consistently at a world-class level, but they are also all long-term vegetarians.

We have become a society of carb burners. That is where sports nutrition has been for the past couple of decades. Of the two main food sources the body uses for energy, carbohydrates and fats, our working muscles would prefer carbs because they create ATP (energy) faster. They are “easier” to convert into energy.

Don’t worry about weight, waistline, watching (others) or the web (browsing for the latest miracle diet). Focus on being the right weight, not just lightweight.

I need an expert opinion on this running/beer question. I’ve heard that beer acts as an anti-inflammatory. Have you ever had a “cold one” after a hard run? Do you think it aids in your recovery?

When fiber is mentioned in conversation, there is usually a pause – then everyone has an opinion. We know that…

Food for Thought – Ultrarunning requires some mental stamina and the question, “Can we feed the mind with any special nutrition?”…