How do people who are around food and wine 24/7 stay in shape? Joyce and Eugene Flynn (Amanda’s, Hoboken) practice Yoga to keep fit and build stamina. Mitchell Altholz (Highlawn Pavilion, West Orange) burns off his buns at the stove for twelve hours each day. Allan Luftig (Monster Sushi, Summit) runs up and down stairs constantly and says that “owning a sushi restaurant keeps me healthy.” Anthony Accardo (Rat’s Restaurant, Hamilton) drinks an organic tea that suppresses his appetite. Gary Fisch (Gary’s Wine & Marketplace) says, “I need to exercise, because I love to eat and drink.” He runs and uses an elliptical machine five days a week—then samples the chocolates he sells. Louis Reda (An American Grill, Randolph), who is bulging with muscles, also works out daily; his heavy meal is at 3 PM, when he eats lots of fish, chicken, salads, and occasionally a steak. Mark Darragh (On the Mark Personal Chef Services) exercises by lugging his cooking gear and walking, and he drinks lots of springwater. Jonathan and Nina White (Bobolink Dairy, Vernon) are on the Bobolink diet—which is high-fat, high-carb, and high-protein, with second helpings, plenty of snacks between meals, and lots of ale and wine. Milking cows, making cheese, baking bread, loading and unloading farm market vans, and cutting firewood has helped Jonathan lose one pound a month for the last two years. Nina takes two dance classes each week, which keeps her as fit as a dairymaid.
Article from November, 2005 Issue.Click here to leave a comment