No matter the role—test cook, editor, photographer—employees at America’s Test Kitchen do a lot of eating. (Need proof? See the food diaries that test cooks Russell Selander and Lawman Johnson kept during a typical week.) Such insane levels of consumption means we all have to make an extra effort to ensure we’re, you know, staying healthy(ish). We caught up with two test cooks, two editors, and a photographer to see what they had to say about their unique approaches to health and wellness outside the walls (and even inside the walls) of the test kitchen.
Kate Shannon: Associate Editor, Tastings and Testings
For most of the year, I have a pretty great commute: a 2.5-mile bike ride. It takes me through Olmsted Park, one of the gems in Boston's famed Emerald Necklace, and goes around a pond and a little river. My job is also more physical than a standard editing gig. Reviewing equipment involves a lot of lifting and relocating of heavy items. Our longterm storage unit is a few doors down from the office, and I make regular trips there with carts and dollies loaded with equipment. (If you live near Brookline and see a woman in an alley with a cart full of coffee makers and cutting boards, that's probably me!)
Kevin White: Photographer, Web
It might be a bite of guacamole and chips, an egg on some toast, a few shrimp leftover from a dish of linguine allo scoglio, or a couple slices of brisket, but none of the daytime snacking that I do seems like that much on its own. All together, though, it’s another thing entirely.
I sat down once and plugged everything I ate that day into a calorie counter. Big mistake. I’m not even a cook but since I’m photographing in the kitchen every day, I get first dibs on all the best food as soon as it comes up for grabs. It’s way too easy to gobble up double the recommended intake for my height and weight over the course of the day. And that’s not including dinner at home.
To be fair, although I’m generally healthy, I could stand to pass on that last piece of fudge, the chocolate financiers that appeared out of nowhere, or the chorizo and potato taco (Ed's note: This is a forthcoming Cook's Illustrated recipe!) that magically appeared in my hand.