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MY
ROUSES
EVERYDAY
SEPTEMBER | OCTOBER 2016
the
Italian
issue
T
ucked just behind the New Orleans Saints administrative
offices and connected to the indoor practice facility on
Airline Drive in Metairie is the organization’s state-of-the-
art cafeteria, which on any given day except game days is a beehive
of activity. The dining hall is part of the organization’s sprawling
campus, added in 2003 as part of a $10 million renovation to the
practice facility.
Inside, three stations above the serving area are identified with
football lingo. One station sign reads, “1
st
Down: Foods for Health
and Injury Prevention.” The middle station’s sign states, “2
nd
Down:
Foods for Energy & Refueling.”The third lane follows suit with “3
rd
Down: Food for Strength and Repair.” A larger sign states in bold
black and gold lettering‚ “NOURISH GREATNESS.”
The message underscores the Saints’ focus on nutrition, as more
focus is placed on what players are served at the practice facility and
what they are eating away from the field, a far cry from the days
when Archie Manning was quarterbacking the team, the second
overall pick in the 1972 NFL Draft.
“The team never provided players’ meals,” recalls Manning, who
served as the offensive signal-caller for the Saints from 1971-1982.
“There was no emphasis on nutrition back in those days, and I
would have to say we were not really too informed. Heck, I didn’t
even know what cholesterol was,” he adds, with a chuckle.
As Manning describes his early playing days, he says he ate breakfast at
home before heading to the practice field, then a low-frills site on David
Drive, just a block or two off what was then called Airline Highway.
“We got lunch and maybe breakfast from this place called Mano’s
across the street from camp,” says Manning. “We’d have meetings
in the morning and then take a lunch break, and make some poor
rookies go get food … big ‘ole burgers, fried shrimp po-boys, lots
of roast beef and gravy, and French fries. We’d swallow that down
between meetings, then go out and practice.”
Mano’s is still open today, its website proudly proclaiming “Eat
Where the Saints Eat.” Opened in the mid-1970s, the décor on
the inside is filled with autographed Saints memorabilia and jerseys
from past and current players.
“Those were the days when we had to weigh in every Friday to make
weight,” Manning continues. “Guys would wear all kinds of stuff
that made you sweat, to lose weight. Then after that guys would
gain 15 pounds back before kickoff the following Sunday. Gatorade
finally came along, but we also knew little about staying hydrated.
Those were the days of salt pills.”
As for the all-important pre-game meal? “Guys would have an
option, but steak was always a big item. Now we know steak is the
worst thing you can eat before a game,” he says. “It’s great now to
see how healthy my sons are, how much they think about what they
should eat,” he adds, referring to Eli, who quarterbacks the New
York Giants, and Peyton, who recently retired from the game.
It wasn’t until his playing days with the Minnesota Vikings in 1983
that issues regarding good nutritional habits affecting performance
were brought to Manning’s attention.
“This guy came in to talk to us about nutrition, not just before a
game, but throughout the months of training camp and the regular
season,” says Manning, adding, “My first thought was back to New
Orleans and thinking maybe that was why we were losing so much
in those days … all those overstuffed po-boys and fried food.”
Feed the Need
For Football
by
Mary Beth Romig