Skip to main content

Athlete Eats – C.J. McCollum of the Portland Trail Blazers

athlete eats cj mccollum trailblazer
Image used with permission by copyright holder

Athlete Eats is our recently started monthly column where we speak to professional athletes about their favorite spots to eat when they are in their home city as well as on the road. If anyone knows the best spots to eat in a U.S. city, it’s going to be one of our sports stars.

Today, we are showcasing C.J. McCollum, the rookie shooting guard for the Portland Trail Blazers. After an impressive showing in the NBA Summer League, the talented twenty-two year old has been sidelined with a broken foot. McCollum is anxious to return to the Blazers, as they have taken the league by storm with a mix of young talent and great team chemistry and currently sit atop the standings in the NBA’s Western Conference.

We chatted with McCollum, who was a journalism major at Pennsylvania’s Lehigh University, about living and eating as an NBA rookie in Portland, one of America’s rising culinary centers.

Where are you in your rehabilitation process?

My foot is coming along fine. I had a CT scan this morning this morning and I’m just waiting to get the results and to have my doctor review them (Note: McCollum was cleared for three-on-three practice after this interview was conducted). But my rehab is progressing.

You must be anxious to get on the court, then? The team has been playing really well and has been the kind of “feel good” story of the league so far.

Yeah, I’m definitely anxious to get back out there. It’s hard to watch when the team is doing well, so I just try to keep my spirits up.

Is there an overall good vibe in the locker room? It seems like you guys have a good chemistry during the game and in interviews afterwards.

Everybody gets along pretty well. You know, they say that everything is good when you’re winning, so we really don’t have anything to complain about right now. But I think we have a tight-knit group and that all the guys are enjoying themselves right now.

Portland has become a very food-centric city. When you first got to town did people give you lists of places that you had to hit?

People gave me a lot of recommendations for places to go. I’ve been trying to get out as much as possible, but it’s tough right now during the season. I try to eat out at least one night a week somewhere so I can get a sense of the Portland vibe.

What are some of the places that you’ve been to so far?

OK, here we go. I’ve been to Tasty n Sons, Henry’s Tavern, Jake’s Famous Crawfish. I really like McCormick & Schmick’s. I haven’t been to Oba yet. I’m about to go there.

No Voodoo Doughnut?

Nah, I haven’t been to Voodoo yet.

Maybe after the season?

(Laughs.) Yeah, I think so.

When you’re on the road, do you go out a lot or is it more of a room service type of thing?

I’ve done some eating out on the road, but it’s more a room service type thing. I try to eat lighter.

During the season is there a certain diet you follow? I know a lot of teams have nutritionists and a lot of players try not to eat unnatural sugars.

Yeah, we have restrictions from our nutritionists. I don’t have unnatural sugars and I stay away from caffeine. I try to stay away from anything greasy or fried, which is…it’s a process.

What was the hardest thing to cut out of your diet?

I’d have to say fried chicken and a lot of the greasy kinds of pork dishes.

Is there anyone on the team that you go out to eat with?

We mix it up. I went to Departure [in Portland] with Damian [Lillard]. That’s a good spot. I’ve been out to eat with Myers Leonard. I go out to eat with my strength and conditioning coach, Ben Kenyon, as well. You know, the guys that like to go out to eat will go out to eat.

You were a journalism major at Lehigh and you’ve written for a bunch of publications (Sports Illustrated, Sporting News, Maxim, ESPN.com) already. Is there someplace you’ve always thought about working for if you were a full-time journalist?

I haven’t really thought about one particular place. I was always more interested in being in front of the camera and being a sports broadcaster. But I honestly would feel comfortable writing for anyone.

Who are your favorite sports broadcasters?

That’s a tough a question! For play-by-play, I have to say that I like the guy who does the Brooklyn Nets games…

Ian Eagle?

Yeah, Ian Eagle. I really like him. And then in terms of analysis, I would say that I like Jalen Rose and Magic Johnson. And I think that Charles Barkley is really funny. But, man, that’s a tough question.

Matt Domino
Former Digital Trends Contributor
Matt Domino is a writer living in Brooklyn. His fiction has appeared in Slice and The Montreal Review, while his non-fiction…
Researchers are looking at how to brew beer in space
We finally know if we can brew beer in space
Beer

If you only have a limited experience with beer, you likely still know that it’s made from simple ingredients that include water, grain (often barley, rice, or corn), hops, and yeast. While all of the ingredients are important, nothing happens without the yeast. If you never added yeast to the sugars in the barley, corn, rice, or whatever grain you’re using, it would never break down and create the alcohol we all want. You’d be left with an alcohol-free mess that sort of resembles beer.

You also might not realize that while all the ingredients are important, where you brew your beer can also impact that overall process and eventual flavor. Brew in higher elevations and you might have to tweak the recipe for the final product to taste the way you want. And while we can imagine brewing a pilsner or IPA on top of a mountain, how about in outer space?
The study on space beer

Read more
Adonis cocktail : How to make this simple, elegant drink
Add this simple, classic cocktail to your repertoire
Adonis Cocktail

Adonis is a term that is often used to describe a handsome, likely vain man. It’s also the name of a classic cocktail seemingly lost in time. During the cocktail renaissance of the early 2000s, many cocktails made triumphant returns to prominence decades and sometimes a century (or more) after they were first created. But for every Boulevardier, French 75, and Manhattan, there are a handful of lesser-known, underrated classic drinks. The Adonis falls into the latter category.
What is the Adonis cocktail?

Instead of relying on a main ingredient like whiskey, vodka, rum, or gin, the Adonis is a lower-proof cocktail made with only two ingredients: sweet vermouth and fino sherry. It’s sweet, flavorful, and extremely simple to make. The drink was first created back in 1884 at the Waldorf-Astoria Hotel in New York City. It was named in honor of the Broadway musical Adonis, which was celebrating its 500th show.
What does the Adonis cocktail taste like?

Read more
What is masago exactly? You probably already love it
All about masago
Sushi rolls with masago

Even if the name is unfamiliar to you, you're probably already well acquainted with masago. This popular seafood ingredient is most often used in Japanese dishes but can be used to add a pop of color, zing, and texture to just about any dish you can dream up. The best part is that it's getting easier to find and at a great price. So, what is masago?
What is in masago sushi?

If you love sushi, you've probably already eaten your fair share of masago, whether you've realized it or not. These teeny tiny fish eggs are often piled atop or pressed into the outsides of sushi rolls, providing both a pop of texture and a pop of color. Naturally pale yellow but often dyed bright orange, red, black, or even green to add visual interest to a dish, these bright little eggs add vibrancy, color, and a delightful little crunchy burst to each bite of your dish.
Is masago actually fish eggs?

Read more