The WAPL field, like an army, moves on its stomach. The food at the Warren Golf Course is just right for players. Plenty of protein. Lots of fruit. During today’s three-hour weather delay, players nibbled and snacked, munched and lunched to help pass the time. Grilled cheese, sliced baked potatoes, soup and watermelon. Salads and cold cuts. Competitive golfers don’t seem to mind what they eat, as long as they get enough of it. Playing burns a lot of calories and food is fuel. Serious golfers in general aren’t picky about their food. I once played with friends at The Bear’s Club, Jack Nicklaus’ fabulous course in south Florida. Told a non-golfer friend about our great day. “Did you have a nice lunch in the clubhouse?” she asked. Well, no. She envisioned us all sitting down to a huge spread in the lovely clubhouse at The Bear’s Club. Grilled salmon, perhaps. Fabulous salads. What she could never understand is that we all had jumped out of the car, tied our golf shoes as we ran to the tee, and ate a banana half-way round. To true golfers, there is only the golf.
Rhonda Glenn