Running News Daily

The Incredibly Specific, Occasionally Gross Food We Eat to Fuel Our Ultras

The strangest and most distinct snacks we can’t live without when we’re on the trail all day The Ultra-Trail du Mont-Blanc (UTMB) World Series Finals kick off on August 26 and run through September 1. The annual finale is made up of three races: the Ultra Trail du Mont Blanc Orsières-Champex-Chamonix (50K), the Ultra Trail du Mont Blanc Courmayeur-Champex-Chamonix (100K), and the classic UTMB (100M), across France, Italy, and Switzerland.

Sure, crowds come for the world-class athletes and spectacular views of the Alps, but, some might argue, another big draw is the food—and even the race participants get a taste on the course. Much of the fuel at aid stations are sourced from nearby communities, who bring their best. Think: locally made croissants, bread, cheese, and prosciutto.

But for those of us who haven’t had the pleasure of running by tents filled with freshly baked French baguettes on our long runs, here’s the weird, the specific, and the sometimes gross on how we fuel our adventures.

On a 13-hour, nearly 10,000-vertical foot ridge scramble/romp through the high peaks in New Mexico a few years ago, I fueled with the food of the gods: birthday cake in a bag. I had somehow scammed my way into having three cakes at my birthday dinner a few nights prior and figured the calorie-to-weight ratio of buttercream frosting couldn’t be far off from Gu. So I cut a generous piece of birthday cake, put it in a Ziploc, and stashed it in my pack. By the time I went to eat it, it had lost all structure and I could easily squeeze it directly into my mouth from a hole —Abigail Barronian, senior editor, Outside

The last time I ran 100 miles, it was a self-supported multi-day journey through the English countryside. The bad news: no aid stations. The good news: pubs and cafes at far greater frequency. I was able to refill my vest with raisin scones and coffee every ten miles. By itself, a scone is pretty dry. But combined with a mouthful of coffee (or even water), it becomes an easy-to-digest, carby snack that’s just the right amount of sweet. Plus, it’s perfectly sized to fit in a chest pocket.

—Corey Buhay, interim managing editor, Backpacker

I have been blessed with a rock-solid stomach and have never had gastrointestinal issues during any run or race. That gives me the freedom to consume just about anything, but I notably veer away from energy gels and opt for real food—either the breakfast burritos or ramen noodles available at aid stations or peanut butter tortilla wraps (sometimes with Nutella) and Pay Day candy bars (because they don’t melt and have a good blend of calories, carbs, fat and protein). I have also been known to drink pickle juice straight from the jar for the sodium content. I love the taste!

—Brian Metzler, editor-in-chief, RUN

I’m all about having a variety of guilty pleasure snacks on hand during an ultra! My favorite is a specific mix from Trader Joe’s called Many Things Snack Mix, with honey-roasted peanuts, sweet and spicy Chex-like cereal squares, pretzel sticks, and bread chips. It’s basically Chex mix. I put it in a Ziploc bag and relish being able to eat it without guilt during my run (because when I eat it at home, it’s never really fulfilling any kind of nutritional need and I always eat too much of it!).

I’ll also pack a Ziploc bag with gummy bears, and then another one with half of a peanut butter and jelly sandwich. Peanuts and peanut butter go down easy for me while also providing a bit of a “stick to your ribs” satiety, while the gummy bears have a fun texture and come with a sugar rush. A PB&J sandwich kind of combines both sides of that, and then the Chex mix—as long as it has some spicy pieces—wakes up my taste buds.