There may be only 8 heroic runners in this years 3100 mile race, but the number who work long, hard, and selflessly to make it all work with clock like precision far exceeds that number. I don’t know how spending 15 summers cooking for super ultra distance runners would look on her resume but I suspect Nirjharini doesn’t really care. Her job here is secure.
She is as devoted to the event as it is quite possible to be. Her skills as a cook in a restaurant in Oslo are noteworthy but her time in Queens, fine tuning the daily nutrition needs of these elite runners is remarkable. “Every 2 hours we are sending food out to the runners. They need to eat constantly. Each runner needs 10,000 calories a day. Otherwise they will lose weight. Usually they lose weight but we try to keep it as little as possible. Because they need the energy to run. If they get too skinny, their muscles get smaller, and then they can’t run as well any more.”
“So we try and feed them well so they keep their energy and they are able to keep going.”
Nirjharini has a team of 4 girls helping her. Mandra and Mirka were unfortunately on different schedules.
I ask Nayaja, who is also a long distance runner what similarities she sees in her job cooking and running. ” It is self-transcendence in both cases. You are always trying to transcend your capacity. I do it when I am running and also when I am cooking.” She says her day starts at 4am and continues till about 1pm. “I like to start very early so that I can send something to the race before the runners start.”
“I was here 2 years ago helping in the kitchen. So this is my 2nd time.” She has been in the Spring 6 day race but thinks the difference between the 2 events is huge. “I can imagine the experience they are going through even though mine is much shorter. It is so hard but at the same time you get a lot of joy and light.”
Leila says that she is cooking here for the first time. “I have heard about it but I have never been here during the race. It is a really new experience for me. For me it is a great experience to be of service. To try and help the runners as best I can. Also to learn to be more flexible as every day here is so different. So you have to adapt to the changes.”
“It is a great experience to learn how to cook better and how to adapt better.”
Nirjharini says, “For me during the race time somehow disappears. I am not thinking about the beginning or the end. I am so much in the present. I am not even thinking about this race ending, just today and now.”
“I love this race so much I could do it all year. But for the sake of the runners there should come an end.”