“I want to know what marathon runners do,” Mr. Diamond said in his dressing room, where the few items on his dressing table included a bottle of Gatorade, a tin of gummy lozenges and a glass of red wine. “Because I do the same thing. I run a two-hour marathon every time onstage. So I have my electrolytes kept at a certain level, and I do my carb-loading after the shows for the next night.”From the Manhattan Island Foundation's newsletter, in a profile of an Australian long-distance swimmer whose first attempt (in 2000) to complete the Manhattan Island Marathon Swim was thwarted when he hit a pier eight hours into the race and had to be taken to hospital, but who completed the race successfully this year and is currently preparing for a second stab at the two-way Channel crossing he wasn't able to complete last year:
Stephen hopes to try again — solo — but he'll need to fatten up for the cold water, and that's proving difficult: "I eat huge amounts of muffins, ice cream, potato chips, Mars bars, and drink gallons of Guinness leading up to swims to gain weight, but to no avail."Bonus links (I am having swimming deprivation!): wild swimming, including fifty great outdoor swimming locations in the British Isles; summer reading for swimmers (via Wendy).