By Scott Jurek and Steve Friedman
Eat and Run could be described as the intersection of sheer determination, nutrition, philosophy and elite athleticism. Scott Jurek, world-renowned ultramarathoner, and U.S. record holder for the 24-hour run (135 miles through Death Valley) fuels his passion for long-distance running on a vegan diet. Jurek loves cooking and enjoys trying new foods, so his memoir naturally addresses his approach to nutrition, but it also explores his sources of his mental strength, his philosophy toward life and his commitment to the environment.
Intermingled with accounts of milestone races, Jurek offers favorite recipes, from boyhood favorites, like Minnesota Mashed Potatoes, to Rice Balls, he learned about from a Japanese runner. He also shares details of his life, growing up in the mid-west and his love of the outdoors.
In Eat and Run, Jurek reveals his power of mind over body to endure grueling conditions, cover insanely long distances and meet and exceed the most challenging physical goals. It is an inspiration for anyone seeking to live life to the fullest, whether on the trail or in the kitchen.
Reviewed by Staff