We’re fascinated by process. (Or, put in a less dorky manner, “how stuff gets done”.) We can watch documentaries on the Food Network about processed food creation until the cows are slaughtered, butchered, ground, flash frozen, shipped through the transportation system, thawed, and then come to our home. (We mentioned “dorky”, right? We’re, like, Dorky Park.)
(Hank’s getting ideas already…)
Therefore, we loved Ed Price’s “day in the life” essay on the Yankee Stadium clubhouse attendants in the NEWARK STAR-LEDGER this week. He leads us from laundry to locker layout through the meals and delivery trucks.
Tiny nuggets missed by the outsider (did you know the starting pitcher and closer don’t get their batting practice clothes cleaned on time so they aren’t interrupted in the clubhouse?) are gleaned by Price into one long (but fairly typical) day.
Doing the behind-the-scenes tasks for any sports team can be back-breaking work, but the payoff comes from being part of the beloved Yankees organization. (Also, when George was fully cognizant, it could lead to a long career with the Yankees. Ask Ray Negron.)
All the order out of chaos also helps the players survive the most grueling schedule in American sports: 162 show nights (plus 30 or so in the spring and, if they’re lucky, another 15-20 in the fall). If they know when the meals will be laid out and the pants will be mended, they can concentrate on exposing themselves to reporters or asking for “special” clubhouse favors.
Of course, we expect nearly all of these jobs to be eliminated at the new Yankee Stadium to save money when all of the cleaning is outsourced.