I saw the recent story in Los Angeles Magazine and came to this site. I have spent most of my career in F&B and always felt food belonged first to science, second to art. In my 50's I have trained for 9 marathons (so far) and ran 8 including Boston. I will hit 60 in 2013 and will enter it at the same weight I entered my 40's; 180 at 6'1". Your approach is logical and I look forward to seeing how it works for me.
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