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We caught up with Torin to get the scoop on his favorite foods, nutrition needs, and creative ways to serve up USA Pears in post-race celebration.

What do you eat before and after a big race?

Hearty Oatmeal with PearsThe day before a big race I like to load up a little more on the carbohydrate side of the nutrition scene. Instead of loading up on Coca-Cola or gummy bears, though, I put down a bigger bowl of oats in the morning, a couple extra glasses of OJ during the day, and mix in about three Gifts from the Gods between meals. Pears are an especially good choice for the pre-race carbo load because the softness of the pear's texture allows it to quickly turn from starch to sugar when ripe.

After a big race, it's time to both recover and indulge yourself a little bit. Being over in Europe so much of the race season makes it harder than it is back home in the Northwest to get my hands on a thick-cut Angus steak. So if I can find a good restaurant, I'll order a medium rare Rib-Eye. Even harder to find across the Atlantic or otherwise is Ben & Jerry's Oh Pear ice cream. Its like the tombstone at the Ben & Jerry's Flavor Graveyard reads -

Oh Pear, Oh Pear
A mixture of mirth
All nannies did weep
When you left of this earth

Hey Ben, hey Jerry, I say it's high time to bring back the most delectable of your creamery's creations. Until then, I guess I'll stick to mixing vanilla bean ice cream with pears caramelized in butter, sugar, and rum post-race.

What do you eat when you’re traveling?

Traveling the friendly skies is the hardest! These days you never know what one can reasonably expect from the attendants strolling down economy row. For this reason I pack my own goody bag. Typically a Comice pear or two and a small block of St. Agur cheese make their way into my airline lunch pail. I seek out the Comice pear due to its sweet flavor and small size. This two characteristics make it an ideal culinary travel companion.

Name your favorite food indulgence.Sauteed Bosc Pears

Let's just say Bartlett pears, butter, sugar, rum, and fire are the central ingredients. When that's not quite handy enough, I go with Lindt chocolate. You know, the Swiss know their chocolate. So when the Swiss chocolate engineers of Lindt decided to make the Intense Pear Dark bar I bought out all the stock at the local Piggly Wiggly. Solid investment if you ask me.

What’s the best thing you’ve eaten while traveling?

I'm in Innsbruck, Austria right now and had one of the local specialties, käsespätzle. Spätzle is a specialty originally from Bavaria in Central Europe, and is a kind of egg noodle dumpling that's dressed up in some of the Old World's finest cheeses. That's what's so cool about going new places - the new sights and experiences, especially culinary. I look forward to what tomorrow brings, both in the ski track and at the dinner table.