The Soft Boy’s Guide to Running a Marathon, Courtesy of Pierce Abernathy

Ever since he posted a video in 2020 making baba ghanouj, model, cook, and recipe developer Pierce Abernathy has ranked among the internet’s dreamiest food-fluencers. As he prepares to run his second New York City marathon this weekend, you might have thought he’d have to rein in his cravings, but think again. “One of my best pieces of advice for marathon training is that you have to eat a lot more than you might expect,” writes the 31-year-old, who chronicled one month of high-octane marathon prep just for Interview. In his diary below, Abernathy shows us what it really takes to run a 26.2, from creatine-maxxing to compression boots.

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It’s finally starting to get colder out, which means I need to run in some layers. The On x Loewe collab makes me feel dripped out while still being highly functional.

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Lots of running means lots of carbs means lots of bagels. Apollo’s sesame bagel with cream cheese and tomato is top tier.

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Getting in calories and protein wherever I can. And since running all the time means I always deserve a little treat, I like to go pick up this espresso drink I made with Madhappy Pantry. It has banana syrup & a peanut butter cold foam—delicious, indulgent, and nostalgic.

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I love running near Prospect Park, I feel like I’m there at least every other day. We’ve hit peak foliage, and I love watching people crowd around this one tree for photoshoots.

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The On Cloudsurfer Next has been my go-to training shoe. It’s supportive but also light and dynamic.

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One of my best pieces of advice for marathon training is that you have to eat a lot more than you might expect. Here’s a realistic look into what I typically have for lunch—a mixture of leftovers, pantry staples, and some sort of starch….etc. Today it was a potato, cauliflower, and spinach soup with crispy potato skins, cauliflower and a big piece of sesame sourdough.

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For me, the sauna has been a key part of recovery. I was paying way too much for a gym membership that I mainly used for the sauna, so I canceled it and got my own at home. Easily the best decision I’ve made recently.

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Another addition to my “recovery suite.” It’s a bit ridiculous, but since I’ve turned 30, I don’t recover like I used to and these leg compression boots are incredible.

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Grateful that work has been taking me all over the world lately—but training must go on. This is me running in Puglia on a windy country road in late summer… with a crusty mustache that didn’t last very long. Running is one of my favorite ways to explore new places.

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Skipped fashion week to hike the Dolomites. Does this count as high-altitude training?

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Living in NYC means long runs can take you into the next borough. This was a salty post-half marathon run to Rockaway.

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This stuff is all a game-changer for my longer runs. I thought creatine was just for meatheads, but turns out it’s a pretty incredible supplement for your brain and your muscles.

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Since I’ve been consuming so many eggs during training, I’ve been inspired to work on the perfect French omelette. This one still needs a little work, but it is delicious nonetheless.

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My bi-weekly trips to the market are now often on foot, a perfect distance from my home and the place where my recipe development always starts.

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Currently shooting a series where I cook through the extensive mushroom section at my grocery store. This recipe features wood ear mushrooms. As you can see, we have only top-of-the-line camera equipment in the studio.

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When you get an email to shoot a video with the legendary Chef José Andrés, you drop everything to make it happen. A leader across the food world, his work with World Central Kitchen, providing food relief in the most dire situations, is vital and inspirational.

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