“I’m always looking for a good story and am always looking for a way to build connections with readers and athletes. The culinary world and food, it’s one of the few things that makes us all human,” shared ESPN Senior NBA Writer, Baxter Holmes, on a recent visit to Foodbeast’s The Katchup podcast.
Holmes has been the writer behind some of the most intriguing stories in the NBA that just so happen to be food-related, uncovering fascinating anecdotes the likes of the NBA’s obsession with peanut butter & jelly sandwiches and even how San Antonio Spurs head coach Gregg Popovich used extravagant dinners to build the team’s enviable camaraderie.
A hot-button discussion that strikes a chord with foodies and basketball fans alike, the following are a quick rundown of some of these compelling NBA food tales as told by Baxter Holmes.
KOBE’S BONE BROTH
According to Holmes, the very first food-related NBA story he wrote was on Kobe Bryant’s special bone broth that he would have before games in the latter stages of his legendary career. “I remember talking to [the Lakers’] strength and conditioning coach about everything it takes to get Kobe up and running, because he was older in his career and had a lot of injuries.” That coach mentioned that they made sure the Black Mamba got his soup of specially made bone broth before games, since the collagen in it was optimal for joint health. “They would contact hotels ahead of time to make sure hey had all the right ingredients, and [Kobe] liked it in different ways.” Father Time stays undefeated, folks.
DWIGHT HOWARD’S SUGAR ADDICTION
“He was consuming so much sugar everyday. His hands were tingling because of it and he was having a hard time catching a ball.” In 2013, Dwight Howard was dealing with a serious addiction to sugar, as Holmes revealed in one story that the big man was consuming 24 chocolate bars’ worth of sugar every day — for more than a decade. It all came to a freighting head when Howard started experiencing pre-diabetic symptoms, which thankfully was a wake up call to change his diet immediately.
THE LEAGUE’S ODD OBSESSION WITH PEANUT BUTTER & JELLY SANDWICHES
“I would see peanut butter & jelly sandwiches in every locker room before games and I would see them in training facilities.” This James Beard-Award winning Holmes article was a fascinating glimpse into the NBA’s secret addiction to the classic and humble sandwich. Why? Well, simply put, it’s comfort food. No hidden benefits to recovery, no special potency to aid in performance — all they wanted was a soothing memory from childhood. Kevin Garnett had to have strawberry jelly, while Damian Lillard preferred his toasted.
EXTRAVAGANT TEAM DINNERS THE KEY TO SAN ANTONIO SPURS’ SUCCESS
“He’s been into wine and food for a long time, like 50 years. And he’s been doing this with the Spurs for like 20 years.” One of Holmes’ more recent stories was an extensive revelation on how San Antonio Spurs head coach Gregg Popovich, with the help of his extensive knowledge of wine and food, used extravagant, Michelin-star caliber wining and dining to build camaraderie within the organization. The close-knit team culture created as a result of these dinners has translated to multiple championships and an organization-wide togetherness that’s become the envy of the entire sports world, and not just the NBA exclusively. Holmes explains, “The amount of people who were involved with the Spurs, still involved with the Spurs, they described these experiences as the backbone of the camaraderie that you would see on the court.”
STEVE KERR USED CHARCUTERIE BOARD TO HELP REVOLUTIONIZE BASKETBALL
“Using cranberries and Marcona almonds, Kerr was like ‘Here’s how we want to function.'” When Steve Kerr first came on board as the head coach of the Golden State Warriors, he envisioned a potent offense, but hadn’t really constructed and schemed it out yet. At an airport bar, a bartender asked the new coach how the offense would run. Kerr, working with what was immediately available to him, used elements of the charcuterie board he had ordered to illustrate how players would function within his system. Four years and three championships later, the Golden State Warriors have cemented the capability of their high-octane offense predicated on ball and player movement and three-pointers galore — all of which have shaped how the modern NBA game is played today.
THE PORTLAND TRAILBLAZERS COMBAT THEIR BRUTAL TRAVEL SCHEDULE BY BEING COFFEE SNOBS
I think it’s safe to say that the Portland Trailblazers are coffee snobs. Nevermind the Portlandian factor, but the team’s penchant for quality coffee was documented by Holmes as a way to keep the players fresh and alert. We’re talking the team’s training and performance staff grinding beans and brewing fancy French press coffee right before the start of the game. And with the Blazers having to travel more miles over the course of a season than any other team in American professional sports, it’s understandable that their sports performance specialists become baristas right before tip-off. “They’re traveling 250 miles a day. Imagine if every single day you flew from New York to Pittsburgh — for eight months,” illustrated Holmes.
Article by Reach Guinto for FOODBEAST. Read the original article here.