Jonathan de Villiers Captures the Fast Food of a NYC Marathon Runner
Carbo-loading is not for amateurs. Or anyone but non-professional athletes.
Every year thousands of eager runners prepare to join a race that takes place on the first Sunday of November in New York City. Since 1970 the New York Marathon has meant different things to different people; some keen to get back into shape take their first trajectory, while the highly-skilled competitors undergo a long and arduous routine that is heavily rooted around training and diet.
This year, acclaimed photographer Jonathan de Villiers put the spot-light on five top athletes by documenting their strict food intake. By presenting the food in the most copious of manners the photographer emphasises the intense calorie-load the athletes took on just to be burned off again during the 42km race. The individual's chosen menus ranged from practical (whole grain cereal and Gatorade) and indulgent (hot cranberry and orange scones) to French sea-side (mussels Provençale). It's interesting to see the vast range in food choices.
If someone had told me I could eat Pizza all day, every day, I would have definitely joined the race. There's always next year!
Brad Ludden, Champion Kayaker and Philanthropist (above)
Bagel topped with one layer of almond butter and a layer of Nutella
Banana, honey and dash of sea salt
Side of hash browns and eggs ?Large Gatorade?Large water
Laura Skladzinski, 50 State Marathon Record Breaker
1/2 Litre Tripel Karmeliet beer
French bread and herbed butter
Mussels Provencal, steamed with tomato, garlic and fresh basil
Keir Dillon, World Class Snowboarder and Halfpipe Wizard
1 cup whole grain cereal (should have less than 5 grams of sugar)
1 cup skimmed milk
1 banana
Gatorade G2 with a splash of Amp Energy (just to kick-start those proteins into gear)
Two slices of whole wheat bread lightly spread with peanut butter
Amani Toomer, Retired Footballer and Super Bowl Winner
Pizza. All day long. To load up on carbohydrates.
Mara Yamauchi, Pro Marathon Runner
Chikara udon (udon with chicken, vegetables and an egg, served in a soy-based fish soup)
6–7 mochi rice cakes in miso soup
1 glass orange juice
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