After eighteen years of overseeing the nutrition integrity and efficacy of the Clif Bar and Company sports performance foods made to keep runners and other athletes moving, Brendan Leonard’s account of his careful consideration of an apple fritter as fuel during his marathon intrigued me. First of all, I believe good donuts to be one of the most fun foods on the planet. I kind of consider myself a careful connoisseur of good donuts. I am not one to get excited about meals and food in general. It is all sort of just nourishment to keep me doing what I love at this point. Donuts, however, get me excited. Not just any donut though. Grocery-store, air-puffed, raised, and glazed are not worth the dough. Donuts made at a bakery with some intention on tasting good are a whole other story. Despite the legacy of “donut killer” I left behind at CLIF, it was never my intention to remove donuts from the breakfast menus for the weekly (formerly known as “Bagels and Donuts” meetings). I SAID …