Good story from Alyson Footer of MLB.com about the evolution of food in the clubhouse. Even a generation ago — when Kirk Gibson and Don Mattingly played — it was all about cold cuts and candy. Davey Johnson goes back farther and talks of “cheese, crackers and beer.”
Now, totally different, obviously, and Footer talks to ballplayers and team nutritionist types who make sure that major leaguers have healthy options to help them reach maximum athletic performance. The Nationals even have a dedicated personal chef who talks about the need for athletes to eliminate processed foods and take control over their diet. He says:
“Sports culinary is one of the last untapped markets,” he said. “Teams are now starting to really look at food as everything. You want the best performance and the least amount of injuries, and if you eat garbage, your body is inflamed the whole time. From that inflammation, you get injured. You definitely want to treat them right and give them the best.”
Every time I hear this stuff I first nod my head, because it’s absolutely right. Then I wonder why minor leaguers are still expected to live on pizza and fast food and are given neither the time, the transportation nor the financial means to seek out better food options before and after games. Really, a ton of these guys, especially in the low minors, subsist on bologna at home McDonald’s on the road.
You’d think that the first team to make a bigger investment in the eating and living conditions of their minor leaguers would reap some sort of reward for it.
Dodgers’ left fielder Andrew Toles crushed his first spring training home run on Saturday afternoon. With the bases loaded and a two-run deficit hanging over their heads in the fourth inning, Toles stepped up to the plate against Oakland right-hander Jesse Hahn and unloaded a grand slam on the second pitch he saw.
Third baseman Justin Turner was quick to follow up with a solo jack of his own, bringing the score to a comfortable 7-4 lead by the end of the fourth. Another three-run outburst in the fifth and an eighth-inning RBI single by Austin Barnes raised the final score to 11-6… which, coincidentally, was the same score the Reds used to defeat the Athletics’ second split-squad lineup on Saturday (albeit with a few more RBI walks than grand slams).
Toles, 24, is approaching his sophomore season with the Dodgers in 2017. He slashed .314/.365/.505 with three home runs and an .870 OPS in his first major league season in 2016 and is expected to platoon with the right-handed Franklin Gutierrez in left field this year.
David Price showed “strength improvements” in his elbow on Saturday, but Red Sox’ manager John Farrell still doesn’t think the left-hander will be ready to throw by the start of the season — or for a few weeks afterward. According to ESPN’s Scott Lauber, the 31-year-old might not be ready to debut until May at the earliest.
Price hasn’t thrown off of a mound this spring after experiencing soreness in his left elbow on March 1. Surgery doesn’t appear to be necessary, but the Red Sox are playing it extra safe with their No. 3 starter in hopes that rest and rehabilitation will return him to full health sometime during the 2017 season. For now, Price has been restricted to short games of catch until he’s cleared to resume a more rigorous throwing program. Via MLB.com’s Ian Browne:
[There were] strength improvements to the point of putting the ball back in his hand a little more consistently,” said manager John Farrell. “Today’s the first step for that. A short game of catch. That’s what he’s going through. Not off a mound but just to get the arm moving with a ball in flight, and he will continue in this phase for a period of time. There’s no set distance and volume yet to the throws.
The lefty is coming off of a lackluster 2016 season, during which he delivered a 3.99 ERA, 2.0 BB/9 and 8.9 SO/9 over 230 innings for the Red Sox.