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Written by Brian Olsen
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Sunday, 16 October 2005 00:00 |
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Location: Fort Kent, ME
Potatoes, pasta, and rice are staples of any endurance athlete’s diet, but sometimes a change is needed. When I found the rather obscure grains of amaranth, quinoa, and millet in the grocery store a few years ago, I was relieved to have some more options. All three are nutritious – high in protein and carbohydrates – and cook quickly. They each have distinctive flavors, too.
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Written by Brian Olsen
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Tuesday, 02 August 2005 00:00 |
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Location: Heber City, UT
Pizza, oh pizza pie. An entire meal atop some dough. Whenever we become depressed about the food we are being served on our competition or training trips in Europe, the minds of my teammates and me immediately wander to a true Italian pizza. Not an American pizza, which is topped with sauce that burns the mouth, cheese made out of plastic, and oil that cannot be removed with a dozen napkins. The Margherita pizza is the easiest to make and the one I most easily recognize.
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Written by Brian Olsen
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Thursday, 12 May 2005 00:00 |
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Location: Fort Kent, ME
The gastronomy of Scandinavia and Finland has one very basic ingredient: the potato. Take away the spud, and people across the northland would be sitting around a table of fish and meat. So it is surprising that they eat potatoes in the same manner almost every night. The potatoes are boiled, peeled, and set in a bowl in the center of the table. Such is the case in northern Maine and parts of the Midwest, where many Scandinavian immigrants settled.
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Written by Brian Olsen
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Saturday, 09 April 2005 00:00 |
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Location: Fort Kent, ME
One of the most common dishes that one will come across in traveling through the central Alps is Kaiserschmarrn (“Emperor’s rubbish”). Basically, it is a torn pancake with raisins, powdered sugar, and a compote of some kind. Often it is served as a delicious dessert, but because of its heartiness, sometimes served as a dish unto itself.
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Written by Brian Olsen
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Tuesday, 12 October 2004 00:00 |
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Location: Jericho, VT
Whether one is a cyclist or a skier with a rifle, every endurance athlete has a favorite pasta recipe or two. While the rest of the country is avoiding carbohydrates as much as they do avoiding exercise, athletes realize that it is their most important macro-nutrient. Pasta is both an excellent source of carbohydrates and a quick food to cook. Now let’s concentrate on making it taste good!
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