Training Camp Begins...or
Camp Mike
When the 49ers had their last offseason practice June 16, coach Mike Singletary told the players they had better report to training camp at the end of July in superb shape.
As with most things Singletary says, the players took him at his word and got their workouts cranked up in the six weeks before the summer fun started. Here's what some of the 49ers did to gird themselves for Camp Mike:
S Curtis Taylor
Taylor, a rookie, ran up and along levees in his native Louisiana, in all that heat and humidity.
"It was like 100 degrees," Taylor said. "I wanted to come back in shape because it's going to be a long training camp."
LB Patrick Willis
The team's star linebacker spent three weeks in Las Vegas doing mixed-martial-arts training at the gym owned by MMA's Randy Couture. Willis boxed, dabbled in jujitsu and sparred with trainers and fighters.
"It was tough fun," Willis said. "It was rough. I'm glad I put in the time to get prepared for training camp."
RB Frank Gore
Gore went back to the University of Miami and trained with his former strength and conditioning coach, emphasizing both speed and endurance work. He also ran in the sand to build up strength in his legs.
As a result, teammates are raving at Gore's condition and say they've never seen him look better.
T Adam Snyder
There's nothing a 325-pound offensive lineman can do to prepare for all the hitting that's done in a football training camp but right tackle Adam Snyder did his best to condition his body to go the distance.
"It's hard to get in football shape and get ready for camp," Snyder said. "I tried to do as much running as I could to get my breathing right."
Snyder said he did 60-yard striders as well as treadmill work in addition to weight lifting at the team facility to maintain the strength he had built in the offseason. It's working. Snyder has not missed a practice through 16 sessions.
LB Takeo Spikes
From his home in Atlanta, linebacker Takeo Spikes had several workout partners, including teammate Parys Haralson, as well as players on other NFL teams. They all kept each other honest.
"On days when you didn't feel like going, you had a guy say, 'Come on, you can't let me do this alone,' " Spikes said. "So you had that motivation."
Like Willis, Spikes did some boxing workouts and open-hand striking "to simulate football."
The end result? Spikes said he's in the best shape of his 12-year career.
A week into Camp Mike, it's apparent the players took their coach seriously and reported to camp in shape and able to handle such disparate activities as the heavy-hitting "nutcracker" drill and the heavy-breathing gassers up and back across the field.
"I'm ready for it," Spikes said.
The training-camp diet
During training camp, the 49ers stay at the nearby Santa Clara Marriott, where they eat breakfast and lunch. Dinner is at the team's facility and is always catered.
Meals at the Marriott are organized according to the needs of athletes putting in hard, sweaty work twice a day. Here's a look at a typical menu:
Start with breakfast
ANTI-INFLAMMATION TABLE
Bananas, apples, sliced cantaloupe and watermelon, nuts, dried fruits, natural peanut butter (no trans-fats).
ENERGY TABLE
Whole wheat bread, oat bran, assorted cold cereals, assorted yogurts and waffles and pancakes with fresh-sliced strawberries and blueberries, syrup and whipped cream.
MUSCLE-RECOVERY TABLE
Turkey sausage and bacon, scrambled eggs, egg whites, and omelets with whole eggs, egg whites and Egg Beaters.
Move to lunch
ANTI-INFLAMMATION TABLE
Fresh fruit, nuts, dried fruit and a salad bar with 18 ingredients.
ENERGY TABLE
Whole wheat bread, oat bran, raisin bread, sourdough rolls, regular peanut butter, brown and white rice, collard greens, corn bread and red beans.
MUSCLE-RECOVERY TABLE
Grilled chicken; fried catfish; carved brisket; deli meats (no pressed meats); cheddar, Swiss and pepper-jack cheeses; condiments; cottage cheese; curd cheese; and pecan pie.
What's for dinner?
Minestrone soup, mixed greens, Asian chicken salad, herb-roasted free-range chicken, grilled fresh tilapia, grilled New York sirloin steaks, penne pasta and meatballs in marinara sauce, mashed potatoes and gravy, seasonal vegetable medley, fresh fruit salad, assorted pies and assorted Häagen-Dazs ice cream bars.