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|“Adam’s...knowledge of organic foods, herbs and infusions has become quite important to us over the years, and we have come to rely on him to keep us healthy and fit. We also call upon his vast experience as a tri-athlete to improve our own fitness regimes and to help heal our injuries. Bottom line: with Adam, we didn’t just hire a chef, but rather a caretaker for our bodies and minds.”|
An Active Chef
Monday, 10 October 2011 05:42
A kitchen garden takes on new meaning when it's part of EECO farm, an organic community farm in East Hampton. Especially when it's kept by chef/author/endurance athlete and nutrition specialist Adam Kelinson, who is in his second year tending two and a half 20-square-foot plots. Not only to feed himself and his yoga instructor girlfriend, Jessica Bellofatto, but to also cook meals for clients who come to the East End to participate in "performance retreats" weekend or daylong seminars that not only get people moving their bodies, but incorporate a mindful integration of food into their lives. Kelinson also uses the gardens, and a greenhouse at home, in his work as a private chef. His recipes and nutritional advice are detailed in his recent book The Athlete's Plate: Real Food for High Performance.
The garden, he says, is part of an ongoing education of his approach to cooking and eating - as each year is different, and each year he wants to try something new. "Last year I had so many peppers. This year they're sparse. Last year, the kale wasn't so good; this year the kale is great," he says, pointing to dark-green, silver shiny leaves nearly three feet high.
Next to the kale are raspberry bushes supported by umbrella skeletons he finds on the beach at the end of the season in Amagansett, where he rents a home and an extensive garden is impractical. At EECO, aside from all the gardeners' pledge to work organically, Kelinson has the advantage of a sizeable deer fence and all the advice a gardening community has to give. The closeness can have its downside, as once one set of tomato plants gets a disease, such as the late blight crossing the East End this year, all are susceptible. To, hopefully, prevent such disasters, Kelinson is using biodynamic soil amendments, crop rotations and heirloom seeds.
Once the summer harvest -- tomatoes, garlic, fresh herbs, peas, Japanese cucumbers, lettuce -- is taken in, Kelinson will plant the winter crops like cauliflower, cabbage and Brussels sprouts, from which he makes kimchi and pickles that he can eat over the dormant months.
In the meantime, he's looking forward to his first harvest of quinoa, which in July looks like a wildflower about to bloom. "I've never grown a grain before," he says. "We'll see what happens."
Nutrition Transition: How to Fuel From Offseason to Race Season
An off-Season Cleanse for Athletes
Tuesday, 16 November 2010 00:32
Ditch your Nutritional Rut
Monday, 15 November 2010 23:53
More often that not your sports nutrition plan is only as good your daily nutrition plan.
Monday, 15 November 2010 23:10
Nutrition is a subject that one has to master on an individual level. While some of us can subsist on Ding Dongs and Yoo-hoos and still run sub-3-hour marathons, others hopscotch from diet to diet in the desperate hope that one will show them the performance and aesthetic results they want.
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