Milwaukee County Jail, Food Friday: Recipes For Runners, 50th Anniversary of “2001 A Space Odyssey”

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It’s important for runners, casual or extreme, to be eating nutritious meals to power them through training. We talk to the author of a new cookbook about nutrition and food for runners. We also take a look at changes at the Milwaukee County Jail, and highlight the 50th anniversary of the movie “2001: A Space Odyssey.”

Featured in this Show

  • Federal Report On Milwaukee County Jail Released By Acting Sheriff

    With the release of a federal report on operations, Milwaukee County’s acting sheriff is highlighting efforts to fix issues at the Milwaukee County Jail. A WPR reporter explains the changes, and what recommendations have yet to be acted on.

  • 50 Years Later '2001: A Space Odyssey' Still Relevant And Influential

    When director Stanley Kubrick released “2001: A Space Odyssey” in 1968, scores of critics panned the film and many confused viewers walked out of the theaters before it ended. 50 years later the film is considered a masterpiece, and it consistently ranks as one of the most influential films of all time.

    We speak to an author about the making of the film; from its inception as a collaboration between Kubrick and science fiction author Arthur C. Clarke, to the difficulties on the set while making a film of that scale.

  • How To Eat Like A Runner

    The biggest mistake every runner makes?

    Thinking their physical exercise is a license to eat whatever they want.

    That’s according to Anita Bean, a registered nutritionist, health writer and author.

    “The truth is, if you overeat, if you’re misjudging your food intake, then you will get weight gain ultimately and that will slow you down running,” Bean said. “You’ll get the opposite gains from those you really want.”

    Just a little mindfulness can go a long way for a runner’s diet, she says, no matter if you’re a trained, competitive runner or just starting out. Nutrition is a vital part of a runner’s recovery period, or the time between runs.

    Her new book, “The Runner’s Cookbook: More than 100 delicious recipes to fuel your running,” puts that idea into practice.

    “You might not be destined to win the Boston Marathon or the Chicago Marathon,” Bean said. “But (nutrition) will still allow you to run to your best potential and it will allow you to increase your stamina faster, it will allow you to get greater gains in your strength.”

    So, how can you do that?

    Traditionally, competitive athletes eat a large amount of carbohydrates before they compete, also known as carbo-loading. But that advice isn’t one size fits all, Bean said.

    If you’re doing high-intensity training, such as fast runs or races, carbs are still great fuel. But don’t grab the white bread.

    “We’re talking about whole grains, we’re talking about legumes like beans and lentils and garbanzo beans and peas,” Bean said. “We’re also talking about potatoes, sweet potatoes, rice and pasta and all the different types of pasta you can get made from different grains. So those kind of carbs should really be the main source.”

    It may be tempting to grab an energy bar or gel for some quick running fuel, but Bean recommends making your own version.

    Cocoa almond energy bars. Photo courtesy of Bloomsbury Publishing

    In her book, she provides a recipe for cocoa almond energy bars. They’re almost entirely date-based, mixed in with almonds, oats, almond or peanut butter and cocoa powder.

    “It saves you money, the ingredients are healthy, you’ve got a little bit more fiber but definitely more vitamins and minerals,” she said. “All the ingredients you need to be healthier and give you a lot more energy.”

    Bean says if you’re the type of runner who likes slow, low-intensity runs, you don’t need to eat a whole lot of carbs to prepare. Instead, kick up the protein a bit.

    “Sometimes doing those running on empty, so low carbs, will actually not only cause your body to burn a little bit more fat during your running, but it will also enhance the training adaptations that your muscles make after exercise,” Bean said.

    This type of nutrition will help your body increase its mitochondria, she said. Mitochondria are the “powerhouse” of your cells, where your respiration and energy production happen. So, as a runner, having more mitochondria is beneficial.

    “The Runner’s Cookbook” has the recipe for one of Bean’s favorite weeknight meals: chickpea and spinach curry. She makes it once a week, she said.

    It’s quick, it’s simple, and you can throw in any vegetables you like or have on hand.

    “You’ve got all the right nutrients that you need to aid in your muscle recovery,” she said.

  • Food Friday: When And What To Eat For Runners

    Whether you’re running a few times a week or training for an intense race, replenishing your body with the appropriate foods is important. A new cookbook made just for runners details how much you should be eating based on your activity, when is the best time to be eating, and includes recipes full of nutrients runners need. We talk to the author, a nutritionist and champion athlete.

    If you have questions about nutrition and food as a runner, call in during show time at 800-642-1234 or tweet us at centraltimewpr.

Episode Credits

  • Rob Ferrett Host
  • Chris Malina Producer
  • Karl Christenson Producer
  • Brad Kolberg Producer
  • Natalie Guyette Producer
  • Chuck Quirmbach Guest
  • Michael Benson Guest
  • Anita Bean Guest

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