;

AthleticFoodie Garrett Weber-Gale recently sat down with austin360.com to discuss his experience as Olympian & Foodie.


As the athletes of the 21st Winter Olympiad prepare for the sporting moments of their lives, one thing’s for sure: They all need to eat. After winning two gold medals in the Beijing Olympics for swimming, I know firsthand what the athletes of Team USA are about to experience as they fuel their bodies to win gold in Vancouver.

Over the years, I’d heard stories of the mounds of food, huge seating areas, desserts in droves and strangely, McDonald’s. So when I approached the dining hall of the Olympic village in Beijing for the first time, my heart began to pound harder and faster in anticipation. It was if I were witnessing the parting of the Red Sea when the hall’s sliding doors opened. Eyes wide, I was in awe of the rainbow of color and commotion. One foot in front of the

other, I walked into this massive structure that seemed as big as two football fields.

Surrounding me were all the colors of the rainbow. At the Olympics, each country’s perfectly tuned athletes are draped in clothes that feature the colors and insignias of their homeland. Forget deciphering where you were based solely on the language. There were too many to have any idea what you were listening to.

Fellow University of Texas swimmer and three-time Olympian Ian Crocker told me that when you first arrive in the Olympic village, you’ll walk around completely on a high for the first couple days. He was right \u2026 at least on an emotional level.

But my purpose in Beijing jolted me back to reality like I’d been grabbed by an internal force with the power of Goliath. It told me, “Hey, buddy, you’re here to take care of business, and you can’t afford to expend this much emotional energy on the simple act of eating.” Through my nose I inhaled a deep breath of surprisingly clean Beijing air, and as the carbon dioxide left my mouth, so did the excitement. Now my mind-set was right: I came to Beijing to win gold medals  no time for people-watching.

I began my search for the food my body required for maximum performance. The difficulty was where to begin. I turned on cruise control and began to peruse the massive dining hall. Cruise control? Think again. This was no open highway, but rather a New York City street during rush-hour traffic, much like the athletes in Vancouver will face in their own dining halls.

Read the rest of the article at austin360.com

More Articles

THIS WEEK ON FOODIE: Red Cabin at Green Acres & Idlewile Inn

S09 E10 – We check out a couple of couples and their suppers clubs with Red Cabin at Green Acres and Idlewile Inn.

by: Arthur Ircink

THIS WEEK ON FOODIE: Juice Kitchen & Tandem

This week on Foodie, we go try some of The Juice Kitchen’s nutritious juices then walk up the street to Tandem and their incredible fried chicken.

by: Arthur Ircink

THIS WEEK ON FOODIE: Roots Chocolate & Bos Meadery

This week on Foodie, we check out Roots Chocolate’s delectable delights and wash it down with Bos Meadery’s magical mead!

by: Arthur Ircink

THIS WEEK ON FOODIE: Morel Fest & Meisters Cheese

This week on Foodie, we loved Muscoda so much that we stuck around for Morel Fest and then went to Meisters Cheese!

by: Arthur Ircink

THIS WEEK ON FOODIE: Forage, Fish, Feast

This week on Foodie, we venture into nature to harvest wild asparagus, morels, and fish. After collect our ingredients, Luke Zahm of Driftless Café works them into a delicious meal!

by: Arthur Ircink

THIS WEEK ON FOODIE: Mr. Dye’s Pies & Norske Nook

This week on Foodie, we eat some perfect pies with Mr. Dye’s Pies and then head to Osseo for Norske Nook’s award winning pies.

by: Arthur Ircink

THIS WEEK ON FOODIE: Death’s Door & Juniper Harvest

This week on Foodie, we visit Death’s Door Spirits and help them pick some of their juniper on Washington Island.

by: Arthur Ircink

THIS WEEK ON FOODIE: Crave Brothers Farmstead Cheese

This week, we see how Crave Brothers Cheese not only makes marvelous mozzarella, so also uses renewable energy to power their factory and beyond.

by: Arthur Ircink

Wisconsin Foodie Aquires Edible Milwaukee Magazine

Plans in the works for a broader focus and more visual storytelling

by: Arthur Ircink

THIS WEEK ON FOODIE: B&E’s Trees, Wisco Pop, and Kickapoo Coffee Throwdown

S09 E01 – B&E’s Tree’s maple syrup, Wisco Pop’s soda, and Kickapoo Coffee’s latte art throwdown.

by: Arthur Ircink

Illing Co
Outpost Natural Foods Co-op v2
WMMB - Rotational AD
Our Media Partners

Copyright © 2012 Wisconsin Foodie. All rights reserved.

Use of this Site constitutes acceptance of our User Agreement and Privacy Policy. The material on this site may not be reproduced, distributed, transmitted, cached, or otherwise used, except with the prior written permission of Wisconsin Foodie