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Fueling Strength and Marathons (with Dan Churchill)


Today I’m talking to my friend Dan Churchill. Dan is a performance chef and athlete who’s been on the podcast before — and life has changed a lot in a couple years. Dan gets vulnerable and talks about the tough decision to shutter his physical restaurant, then we dive into where his nutrition company is going now. (Spoiler: They’re growing like wildfire by doubling down on what really works for them.) Then we move into his training regimen for an upcoming ultra-marathon — what does training to run 100 miles look like while working to maintain strength and capacity in other areas? (Check Dan out on YouTube!)

In this episode of the BarBend Podcast, host David Thomas Tao talks to Dan Churchill about:

Dan turns the tables and asks some questions (2:25)
Why it’s so expensive to sell healthy food to consumers (5:10)
Next stage of Dan’s nutrition career and impact (9:00)
Having to close his restaurant (11:30)
What’s the difference between fit and REALLY fit? (17:10)
Training for ultra distance races (20:00)

Relevant links and further reading:

Follow Dan Churchill on Instagram 
Follow David Thomas Tao on Instagram and Twitter

The post Fueling Strength and Marathons (with Dan Churchill) appeared first on BarBend.

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