Each and every day the 14 runners at the 3100 mile race collectively accumulate on average 830 miles. As of midnight last night, the end of day 23, when Pranjal was the last one to leave the course, the lights went out, and he pedaled home, they had run 19,105 miles.
Lots of things both big and small have to be perfectly in place, for this all to happen. Laps have to be counted, clothes have to be cleaned, and bodies have to be patched up, and coaxed and prodded to keep going. All the little details and all the bits and pieces of an event like this are crucial. Very little is left to chance.
But certainly the most important thing the runners need besides strength, determination, and a cheerful spirit, is food.
Lots of food. Nutritious, digestible, energizing, and packing enough calories to get them each through those long hard 60 mile days, and then back out at dawn the next day to do it all again.
And it can’t just be anything off the shelve or out of the back of the kitchen. Runners like Sarvagata who is currently leading the race has run 1615 miles. His body, as is those of everyone else, has now become an incredibly balanced high performance marvel of nature. Nobody can say for sure, but probably what each runner is doing on this brutal relentless course is not what the human body is scientifically capable of doing . Yet somehow for the past 18 summers they miraculously still endure, enjoy, and go on.
Nirjarini has been the main cook for a lot of those years. This summer will mark her 11th time as the master chef of the race. A job she relishes and one that just inspires her in so many ways to come back again and again.
A chef for just 14 diners would be a simple job in any other setting than this one. This one in which the 14 diners are never seated. Instead they are constantly mobile and often nibbling, eating, and digesting thousands of necessary calories each day for 52 days. This very exclusive clientele may be the most finicky, delicate, and yet satisfying patrons as you would find in any hungry corner of the country.
When I enter the kitchen this morning, Nirjarini is carefully cutting up some pink sweet desert. “It is a raw cake.”
“The raw thing started about 7 or 8 years ago.” I ask her if the tastes and appetites of the runners is different now then it was. “At first it was more like junk food. They were into brownies and pudding and a lot of sugar and then it changed to the opposite. This year I really feel that it has become a balance. No extremes any more. This year a little bit of everything.”
Pranjal has maintained a traditional diet, heavy on sugar, for many years. “He is the easiest to feed. And he knows what he needs. And he can digest pretty much anything,”
“I feel in the race because it is so long, and the weather conditions are very difficult. So they get extremely sensitive. So what they can have and what they can digest changes a lot. So we adjust to help them go through a hot day or a rainy day, or whatever is coming up.”

“Some have better digestive systems. They are somehow easier than others. We want to support them so that they can run well. That is why I really try and cater to them.”
“I really love this race. I am happy every day.” It is now literally almost half way, and she says that she is so absorbed in what she is doing that she looses track of time. “The race is like a different dimension. I am not thinking too much about what day it is, how many days left, or how much we have done. Somehow I am in that feeling of ….Now!”
Harikanta is helping Nirjarini for the first time. She has helped out at the 6 and 10 day races 3 times before. “There is a difference. I am very very happy in both kitchens. But here you only have 14 people but you really have to remember. What to do for them. What they like, what they don’t like.” She admits to accidentally putting some tomato into one of Stutisheel’s sandwiches yesterday.
She says, “I would be upset if I found tomato in my sandwich when I don’t eat tomato. You have to really be concentrated. It is not as intense as the 6 and 10 day race.”
Her friend Jayasalini who is also from Moscow is doing the race for the first time. She says at first her friends were concerned for her. “It so hard and so are the weather conditions are also.” But jayasalini was very inspired to come. “She is a very strong person. She is very dynamic, and strong and good with people.”
It was the physical things that concerned her friends in Moscow most. “In the beginning she was going through some hard times and adjusting. But now she seems to be very happy. For me it is really really amazing to see her and I love to do a lap or two with her. Just to speak with her. She told me I would be happy to see more familiar faces when I am running. So I felt I should come.”
Nirjarini adds, “I am very happy she is wonderful to have. And she is fantastic too.” Nirjarini points to Hastakamala from Perth who at that moment is working some wonders with some Nutella.
“They are chocolate chip pancakes filled with Nutella.” Hatakamala says this is her first time working full time in a Self-Transcendence race kitchen. Previous to now she had only helped out she says for about 2 hours once in a race in Flushing Meadow.
“Nirjarini asked me to come. She said that you are the one. I said, no, no, no.” She laughs as she recalls this earlier conversation that took place back in April. Time has passed and she believes that it was the right choice. “I think she was right.”
“It is really great to be here. And it is so true what she is saying about time.” Meaning she too is really enjoying being in the moment. In her ordinary life she says she thinks, “How much time before I come back to New York. But here it is very different.”
She is a runner and for her the race is, “incredible. On Sunday I was running for about 4 hours. It was getting hot and when I stopped I felt a bit dizzy, all the things that would be 10 fold for them. It is a real honor cooking for them. We have a great team. Everyone is beautiful.”
Click to Play Interview:
The body’s food
Is matter-made.
The soul’s food
Is spirit-made.
Gratitude-life,
Gratitude-heart for God
Is food for the soul.
Perfection-cry
Is food for the soul.
Heart’s awakening
Is food for the soul.
Sri Chinmoy, Transcendence-Perfection, Agni Press, 1975