You Broil A Mean Steak, Hemlock

Food/drinks are almost always a part of a birthday challenge. There are generally two aspects to this. First off, there's the actually nutrient requirements to sustain one through the rigors of the endeavor. Secondly--which often becomes primary--there's usually something that's challenging to eat and/or drink that is part of the goal. This can become a stumbling block (exhibit A - last year's challenge).

My food and drink challenge is still to be determined but is from the Eiger Sanction. Now, it's supposed to be high brow fare--but this is American high brow fare from the 70s and not much of it looks too appetizing, especially during a challenge. It's the kind of stuff you'd expect to get in a restaurant with a mahogany bar, high-backed leather seats, and a signed picture of Joe Willy Namath on the wall.

My training nutrition, however, is different. I often train with no food because the ability to function on stored fat can be improved. During the day Megan and I did the 21 routes at AF I didn't eat. I always find this useful training. Conversely, I've been trying to train immediately after eating as well. Nat Ross, one of the best 24 hour mtb racers, recently told me that he likes to eat a big dinner and immediately go for a ride. During long events you've got to eat but you don't want to stop moving. Learning to eat on the move is something that you need to practice. So I've been eating and running, eating and riding, and eating and climbing, all of which kind of sucks. And it might suck worse when my only choices are broiled lobster tails, crab meat cocktail, french onion soup and wild turkey on the rocks.

pic: sandbagged on the trail