Inside Washington's nutrition overhaul
Come with me inside the Don James Center, new home to UW's athlete dining hall.
SEATTLE — I prepared for Washington’s first spring football practice last month by eating like a football player.
Or, rather, I sampled a variety of foods made available to football players — and the rest of Washington’s athletes — even if my own nutritional choices were not guided by professional counsel.
Sirloin steak? Sure. Chicken tenders? Of course. Mashed potatoes were a no-brainer, and I had to try the char-broiled “smokin’” tempah. Throw in some jasmine rice, lemon-thyme carrots and a flatbread, and my plate was full.
I was there to learn about the new Don James Center athlete dining hall from Mike Dillon, UW’s senior associate athletic director for health and performance who helped usher the roughly $5 million, donor-funded project. (Avid readers might recognize Dillon as the driver for the final leg of Rome Odunze’s Tucson-to-Seattle journey.)
He ate a salad.