cooking everything from scratch,” she said.
“My perspective on healthy eating changed.
I happily discovered that food could be
indulgent and nourishing at the same time.
My weight did not change, but I felt stron-
ger and healthier than ever before.”
When the couple returned to America,
she quit working to attend the Natural
Gourmet Institute for Health and Culinary
Arts in New York. After Kopecky finished
school, the couple returned to Oregon,
and she reconnected with Flanagan. While
grilling and eating bison burgers in August
2013 at Flanagan’s Portland house, they
began talking about food, nutrition and
running. By evening’s end, Run Fast Eat
Slow was out of the starting blocks.
The birth of her daughter, Lily, in 2015
was Kopecky’s final impetus to complete
the cookbook. She had worried that ath-
letic amenorrhea had affected her ability
to become pregnant. Doctors told her
pregnancy wouldn’t come quickly or eas-
ily. Instead, it did. “I didn’t need hormone
therapy, IVF or other medical interventions
to get pregnant, all I needed was a hearty,
Kopecky and Flanagan gathered 120
recipes and tried them all, culling 15. “All
of our recipes were crafted to maximize
flavor and nutrition,” Kopecky said, “and
to minimize inflammation, digestive
distress and toxins.” Final testing was done
by Megan Scott, who with her husband,
John Becker, are stewards of the famous
Joy of Cooking, written by Becker’s great-
grandmother, Irma S. Rombauer.
Two recipes come from Kopecky and
Flanagan’s UNC days.
“In college, Shalane got our household
hooked on topping bowls of rice with
cheese-loaded scrambled eggs and any
assortment of accompaniments we could
dig up — the perfect solution for hungry
runners on a budget.” Flanagan’s Breakfast-Meets-Dinner Bowl recipe replaces
scrambled eggs with a fried egg and
The second was borrowed from a
Chapel Hill restaurant. When Kopecky and
Flanagan would find only sketchy leftovers
in their fridge, they went to Foster’s Market
for Carolina Tarragon Chicken Salad. They
replacing mayonnaise with whole milk
yogurt, blended with mashed avocado to
replicate mayo’s richness.
The cookbook produced another
change. A book tour made the self-described introverts “push ourselves out
of our comfort zone,” Flanagan said, and
they became better public speakers. They
combined cookbook talks with running
clinics. “Our favorite stop was Chapel
Hill,” Kopecky said. “It was sold out, over
300 people!” A follow-up book has been
greenlighted by the publisher.
When Flanagan finished that Rio
marathon, which Run Fast Eat Slow recipe
did she turn to for a celebratory treat?
Pecan Butter Chocolate Truffles? Cocoa-Coconut Macaroons?
Neither. Instead it was her guilty
“Doughnuts,” she admitted, laughing,
“are my celebration after a marathon.”
But her next full meal was from the
cookbook. “Run Fast Eat Slow is more
than just a cookbook,” Flanagan said, “it’s
— Jay Anthony ’ 71
Left: Unidentified Artist, Indian, Mughal: Emperor Aurangzeb (detail), late 17th century; opaque watercolor and gold. Gift of Gilbert J. and Clara T. Yager in honor of Dr. Sarah Schroth, Curator of the 1995 exhibition
Intimate Views: Indian Miniature Paintings, 95. 4. 1. Right: Unidentified Artist, Japanese: Beauties Aboard a Ship (detail), c. 1930; colored pigment on paper. Gift of Mrs. Joseph Palmer Knapp, by exchange, 2016.16.2.
ON VIEW MAY 31 – DECEMBER 10
with Color Across Asia, a full-spectrum
reinstallation of the Ackland’s acclaimed
Asian art collection.
101 S. COLUMBIA ST.
DOWNTOWN CHAPEL HILL
THE WELL-FED RUNNER