Eva Santiago

Why? Well it started in Guatemala last week. I was eating in the weightlifting chow hall with Donny Shankle and thinking about the food. The meal that day included a sort of salad. Tasted like it had some kale in it, had some green beans, some corn, lettuce, and bits of bacon. There were diced up potatoes, cooked with onions. Diced up carrots that most people seemed to be mixing up with the potatoes and onions. And chicken. Not fried chicken, just chicken. It was representative of most of the meals, mostly vegetables and meat, some potatoes or rice. Nothing fancy. I remarked to Donny that it would be hard to overeat and get fat on such food. Not that it wasn’t good, it was tasty enough, but it was nothing you would want to go on eating once your hunger had been satisfied. And it wasn’t calorie dense, mostly…