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Slow Food helping athletes to go faster

New program combines locally grown food and lessons on how to cook
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The most basic rule of nutrition has always been that we are what we eat — people who eat healthy food tend to be healthy, while people who choose foods for convenience or personal preference are more likely to be sick, tired, overweight, or develop health problems later in life.

For athletes, who rely on creating a physical or mental edge over other athletes, eating the right foods at the right time can be as important as training.

That’s why Slow Food Whistler and PacificSport Sea to Sky have joined forces with the North Arm Farm’s Harvest Box program to provide athletes with organic foods and cooking classes to teach them how to turn those foods into meals.

The first Harvest Cooking Class took place Tuesday at the Whistler Mountain Ski Club, with 20 athletes, coaches and parents taking part. Grant Cousar of Whistler Cooks, a member of Slow Food Whistler, walked the participants through the ingredients in this week’s Harvest Box and showed them how to make soup, roast root vegetables, and desert.

“Basically it’s about showing them easy ways to cook for themselves, with good quality, fresh ingredients,” said Cousar. “I’m speaking as a layman, but it stands to reason that fresh foods that are largely grown in the area are going to be better for an athlete than something dried or out of a can. From a sustainable standpoint it makes a lot of sense, and it makes sense when you’re on a budget and need to be healthy.

“I was actually surprised how aware this group was of the foods we have and Slow Food in general. They were less knowledgeable when it came to preparing the food, or how easy it is to turn the ingredients into a really good meal.”

Diana Rochon, a personal trainer who works with PacificSport and a member of Slow Food Whistler, helped to come up with the program.

“Many athletes have to work, and train, they don’t have a lot of money or time,” said Rochon. “They don’t always eat 100 per cent healthy — or even know where to go to get good, healthy food.

“The do work with dieticians and sports nutritionists, but in the end the athletes still have to connect with the food. They don’t know how to grocery shop, and pick the best foods. And they don’t know how to cook. As a result they pick convenience foods, which is understandable, but it doesn’t have to be that way. We can show them what to buy, and how to prepare it so they’ll have leftovers for the week… that’s the fastest food of all.”

Rochon estimates that 80 to 85 per cent of the people she works with don’t know how to shop or cook, or make a point of eating healthy food.

She brought up the example of the Canadian women’s soccer team, which recently presented its athletes with coolers to bring to competitions and camps. She says it’s tough for athletes to find healthy food on the road, and some have started to bring food with them rather than buy fast food or eat in restaurants.

“If you have your own food with you, that’s one less expense,” she said. “You also get to control what you’re eating, and make sure it’s what you need to compete.”

In last weekend’s Ironman World Championships, several of the top-ranked athletes pulled out with stomach problems. The cause is unknown, but Rochon said it’s common for athletes to pick up stomach illnesses on the road.

There’s also an environmental component to the Slow Food movement that appeals to athletes, says Rochon. Slow Food emphasizes locally grown, organic foods, as well as socializing while preparing and eating food. For athletes living away from home, it makes sense to connect with local farmers and other athletes in a positive way.

“Athletes live together, they eat together, they travel together. They also represent the areas where they live,” she said.

The harvest box program is available to all PacificSport Sea to Sky athletes at a discount of 15 per cent, or $20 per week. The box will include seasonal fruits, vegetables and herbs, and in the winter months will include foods that are easy to store, like potatoes, beets and apples.

The Harvest Cooking classes will take place every month through to March, and are open to PacificSport athletes and FIS members of the Whistler Mountain Ski Club, as well as affiliated coaches and parents. The next class is on Tuesday, Nov. 6., and will run from 6:30 p.m. to 8:30 p.m.

Each class will feature a different chef, who will make meals using what is in that week’s harvest box. Afterwards the recipes from the class will be e-mailed to the athletes, as well as collected for a recipe book.

Tami Mitchell, coordinator of PacificSport Sea to Sky, says the goal is to spread the program to other PacifcSport jurisdictions in B.C., and possibly across the country through Sport Canada.

“A lot of athletes are living away from home for the first time, have no idea how to cook, and this is to help them meet other athletes and to be comfortable when it comes to making healthy food at home,” she said.

“A lot of athletes do get money, but it’s not always enough to cover everything. They have to buy equipment, pay for travel, and pay for training and other support, and that doesn’t leave a lot leftover for food so they choose the cheapest, fastest foods they can afford. I think the harvest box is something they can fit in their budgets. At least it guarantees that they will always have a healthy option.”

PacificSport is looking for sponsors to cover the costs of harvest boxes and additional foods for the cooking class program. The classes have a budget of approximately $150.

In addition to the cooking classes, chef Adam Protter of Big Smoke Mountain BBQ has volunteered to host a series of dinner and movie nights for athletes living in Sea to Sky. He will use ingredients from the harvest boxes in the meals, as well as other locally produced foods.

The cost is $10 for PacificSport and Whistler Mountain Ski Club FIS athletes, and $15 for others 15 and older.

The first night is Friday, Oct. 26. Other nights are Nov. 23, Dec. 14, Jan. 25, Feb. 22, and Mar. 28. Doors open at 6:30 p.m. and movie nights will run until 9 p.m.