By the time she was 5 years old, Kelly Newlon had already identified two of her biggest passions: running and cooking. Those passions led her to running longer and longer races and becoming a classically trained chef.

And these days, Kelly and her husband Morgan operate RAD (“Real Athlete Diets”) out of Boulder, Colorado, where they are — quite literally — feeding and fueling the ultrarunning community, including a high number of its elite performers.

So in this episode, Maddie Hart and I talk to Kelly about eating well and performing well; the entrepreneurial story of how she went from training at the Culinary Institute of America, to working on a food truck, to starting Real Athletes Diets; dealing with the huge range of the dietary restrictions of runners; and more.

TOPICS & TIMES:

• The story behind Real Athlete Diets (RAD) (2:00)
• The pressure of fueling performance (6:10)
• Growing the company (10:32)
• Runners’ relationships to food (18:55)
• Kelly’s background in running & cooking (20:41)
• Training with Jason Koop (40:25)
• Gourmet vs. utilitarian cooking? (44:33)
• Thoughts on nutrition & dieting (48:04)
• Favorite event to work with? (57:43)
• Reducing catering’s environmental impact (1:01:18)

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