The Boston Marathon is, by all accounts, a cathartic experience. There’s much to talk about post-race—when the runner’s high hit, the dreaded wall at mile 22, the jubilation while crossing the finish line – but we’re not here to talk about any of that.
We’re here to talk about all things food.
Melanie Mitchell, Outside’s endurance brand director, ran her first Boston Marathon this year and called it a “magical day.” While it’s only her second stand-alone marathon, Mitchell previously completed two Ironman races, which end with 26.2 miles after a treacherous bout of biking and swimming.
“Arguably, a marathon is more intimidating to me [than an Ironman],” Mitchell says. “My goal was to nail the nutrition and PR… and I did both. The latter by 20 minutes. I enjoyed every mile, even the one I hated – mile 24-25 was possibly the longest mile ever run.”
After a few days of well-deserved peace and quiet, Mitchell shares with Outside’s food team what she ate before, during, and after her first Boston Marathon.
Pre-Race
The night before the race, Melanie fueled up with Asian noodles and tofu….
