I don’t mention it too often on this blog, but in addition to writing about food and cooking, I’m a competitive runner. I’m currently training for mile/5k/10k races in the D.C. area. I ran Division III cross country and track at Johns Hopkins, and after I graduated, I just couldn’t stop running.
This month, I’m featured in RunWashington, a magazine chronicling D.C.’s running scene. Mollie Zapata wrote a great article called, “Cookin’: On the Track and in the Kitchen,” profiling how I balance working as a cook and staying in racing shape. Included in the article is my recipe for Sweet Potato, Carrot and Leek Soup, which you might remember from a post I wrote several months ago.
Pick up a copy of the magazine at local running stores such as Pacers or Georgetown Running Company. I did my best to scan the article below – I apologize for the poor quality (I blame it on my scanner!). Enjoy!