Welcome back or welcome to the Single Track podcast. I'm your host, Finn Melanson, and this episode was recorded live at Single Tracks Olympic Valley Studios ahead of the 24 Western States 100.

We were joined by Scott Jurek, who certainly needs no introduction. Scott is someone I have wanted to talk with since the inception of this podcast.

And even though this was technically a pre-race interview,

almost everything we talked about was only peripherally related to this year's event,

so I wanted to save it for a standalone show a few weeks on.

Please note that I think the first two or three minutes of this conversation

were sort of corrupted in the transfer from YouTube to

the podcast format.

So if you want to watch the full thing uninterrupted, go check it out there.

We talk about a lot of things, specifically his history in the sport, some of the mental

and emotional aspects of being an elite athlete, how someone of his stature in the sport grapp some of the mental and emotional aspects of being an elite athlete,

how someone of his stature in the sport grapples with transitions and athletic mortality,

some of his favorite stories with fellow competitors over the years, and make sure you are

tuned in or that you stay tuned in at least through like the 60 to 70 minute-h mark because a special guest, someone we love,

drops in to share the moment with us. So if you want to watch the full conversation instead,

like I said earlier, head over to the single track podcast YouTube channel. But this is a great

format here as well. Before we get started, though, thank you so much to NAC, the nutrition sponsor

of the Single Track podcast, for supporting this show. Head over to knack.com to check out their

arrangement of awesome performance and recovery-based selections and use code SingleTrack 20

at checkout on their website for 20% off your next order. As I've mentioned recently,

I'm a big fan of their nut butters, especially their almond chocolate flavor, which combines roasted almonds, flax, and sunflower seeds, coconut oil, and

a bit of chocolate to offer the perfect texture and taste on my morning breakfast toast.

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