The first thing any new coach needs to do when they get hired — besides, you know, throwing out any and all clothes with the logo of the team’s rival — is start changing the team’s style. This means worrying about concrete things like tossing out the old playbook and introducing a brand new one, or figuring out what time of day is the best for holding practices. But it also means changing the general atmosphere of the team through non-conventional methods.
Some coaches make a big show about just who is boss around here by gutting the locker room of any overly-rambunctious loudmouths. Other try to light a fire under their players’s posteriors by getting all drill instructor-like and making them rise at the crack of dawn for pre-practice practices. Still others instill a more friendly laid-back atmosphere by holding team-building exercises like movie clubs or backyard barbecues, or incorporating themed dress-up dress codes whenever they play games on the road. (Honestly, Tampa Bay Rays coach Joe Maddonis the best.) But Chip Kelly, the new coach for the Philadelphia Eagles, is going a whole different route when it comes to changing the team’s culture.
As Bleacher Report, um, reports, the first move that the former Oregon Ducks visor-wearing coach made when he signed his five-year, $32.5 million contract with Philadelphia was to change the diets of his players:
The age of greasy, delicious food has come to an abrupt end for the Eagles. Now, every corner of the craft services table will be stocked with things that are, gulp, good for you.
If grandmothers around the world had a rallying cry, it would probably sound something like “You need to eat!”
Photographer Gabriele Galimberti’s grandmother said something similar to him before one of his many globetrotting work trips. To ensure he had at least one good meal, she prepared for him a dish of ravioli before he departed on one of his adventures.
“In that occasion I said to my grandma ‘You know, Grandma, there are many other grandmas around the world and most of them are really good cooks,” Galimberti wrote via email. “I’m going to meet them and ask them to cook for me so I can show you that you don’t have to be worried for me and the food that I will eat!’ This is the way my project was born!”
The project, “Delicatessen With Love”, took Galimberti to 58 countries where he photographed grandmothers with both the ingredients and finished signature dishes.
He acted as photographer and stylist during each shoot with the grandmothers, taking a portrait of both the women and the food they made for him.
From top to bottom:
Inara Runtule, 68, Kekava, Latvia. Silke (herring with potatoes and cottage cheese).
Grace Estibero, 82, Mumbai, India. Chicken vindaloo.
Susann Soresen, 81, Homer, Alaska. Moose steak.
Serette Charles, 63, Saint-Jean du Sud, Haiti. Lambi in creole sauce.
The photographer’s grandmother Marisa Batini, 80, Castiglion Fiorentino, Italy. Swiss chard and ricotta Ravioli with meat sauce.
Normita Sambu Arap, 65, Oltepessi (Masaai Mara), Kenya. Mboga and orgali (white corn polenta with vegetables and goat).
Julia Enaigua, 71, La Paz, Bolivia. Queso Humacha (vegetables and fresh cheese soup).
Bisrat Melake, 60, Addis Ababa, Ethiopia. Enjera with curry and vegetables.
[ I was going to post a long rant about some arrogant yoga girl who insists people are ignorant for using olive oil to cook and should not eat fish or drink milk or eat cheese because of all sorts of problematic food issues, instead I said, let me focus on those who celebrate food. If you still want to see the link of the article she was waving on her Facebook, there you go. Privileged white people…ugh]
I fall and fall again
I make myself vulnerable
I make myself weak
I think to myself
And regret and regret again.
I want to leave
And be free
I want to dive
And swim freely
It has gotten too hard