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5 books high performers should read this month

The book: Running to the Edge

By: Matthew Futterman

The Gist: Throughout his decades-long career, visionary running coach Bob Larsen had a singular goal: to develop the fastest runners in the world by understanding how humans run. Matthew Futterman, deputy sports editor of the New York Times, provides a riveting account of Larsen’s mission. He details his early days coaching high school cross-country and his recent successes with superstar marathoners Meb Keflezighi and Deena Kastor—all while exploring the evolving science behind speed and endurance.

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The book: Super Thinking

By: Gabriel Weinberg and Lauren McCann

The Gist: Gabriel Weinberg, CEO and founder of the private search engine DuckDuckGo, and statistician and scientific researcher Lauren McCann show how anyone can use mental models from varied fields like physics and economics to become better critical thinkers and decision-makers. Graphics and illustrations pepper the text.

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The book: Camp

By: Luc Gesell

The Gist: Far more than just a practical guide to camping, this coffee table tome serves as an homage to the outdoor activity. Dozens of explorers including Clint “Lint” Bunting, a member of the super-elite club of “triple Triple Crowners” (those who have hiked the three major U.S. trails in their entirety three times each) share their favorite journeys, camping spots, tips, and essentials.

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The book: We Are La Cocina

By: Caleb Zigas and Leticia Landa

The Gist: Since it opened in 2005, the Bay Area nonprofit incubator La Cocina has enabled hundreds of women, primarily immigrants and people of color, to start their own successful food businesses. La Cocina’s first cookbook delves into their stories and shares more than 100 diverse recipes, including neorm sach moan (Cambodian chicken salad), fattoush (Arabic peasant salad), and more. “Through food, they too can aspire to the American dream,” writes novelist Isabel Allende in the book’s foreword.

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The book: The Fate of Food

By: Amanda Little

The Gist: The main way most people will experience climate change is through its impact on food. In her latest book, environmental journalist and Vanderbilt University professor Amanda Little explores locations like famine-stricken regions of Ethiopia and “post-food” startups in Silicon Valley to shed light on this inevitability.

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