“What do runners eat?”
Maybe I was just peckish. Or maybe I was subconsciously preparing for my conversion to a “real” runner. Whatever the case, this thought occurred to me shortly after I registered for my first running race in the fall of 2017. The race wasn’t your typical 5k charity fun run, either. It was the East Coast Trail Ultra Marathon, a 50 km race on the sinuous East Coast Trail which skirts the rugged coastline of Newfoundland’s most eastern shoreline. And so in the length of time it takes for a confirmation email to travel to an inbox, I started to question my decision of becoming an ultra-runner. Suddenly weighing heavy on my mind was the fact that I had done exactly no running training whatsoever at that point in my running career. To stand a chance in the race I would clearly have to start running (a lot) and I would have to adapt quickly to life as a runner. Among other things, I realized, that would mean eating the right food.
I'm Erik, the Burnt Chef. I'm a Finnish-born Newfoundlander living in Norway. I have a passion for cooking and a deep fascination for the culinary history of the North. Simplicity guides my cooking. Time, place, and history guide my storytelling. This is my personal blog about food.