Vegetarian Star

Mark Bittman took a jog with vegan marathoner Scott Jurek before heading over to his home to eat a meal cooked by the athlete and discuss his diet and career for Bittman’s column in the New York Times.

The pair ate a greek salad with tomatoes, cucumbers, olives, seaweed, a tofu and vegetable dish with miso and cashew sauce and quinoa.

This is what an athlete that races in 100 mile competitions fills up on?

It’s completely normal, assured Jurek, who consumes 1,000 calorie smoothies with nuts, fruits and protein powder, plenty of sweet potatoes, tofu and tempeh combos and beans and grains during training for a big race.

“None of this is weird,” Jurek said. “If you go back 300 or 400 years, meat was reserved for special occasions, and those people were working hard. Remember, almost every long-distance runner turns into a vegan while they’re racing, anyway — you can’t digest fat or protein very well.”

Visit the New York Times for more.

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