tallboy61
I've been fat most of my life. I'm also pretty matter-of-fact about myself so I wasn't big-boned, hefty, large (I guess I am large), obese, or (substitute other PC word here). My cat was big boned; me, not so much. My mom was an elementary school cafeteria manager and caterer so after cooking for 500 kids twice a day she came home to make dinner. Being a Georgia gentlelady, our basic food groups involved biscuits and gravy, grits, fried chicken, collards, and the policy to eat everything on the plate. I worked with her and cooked with her a lot and although I learned to cook, I never learned nutrition.
In 9th grade I did lose and keep off weight by playing tennis until the court light timer timed out for the night. That was a good year and I rode my bike everywhere. When car time came around, tennis stopped showing up. I graduated from high school at 255, joined the Navy and served in nuclear submarines, and got down to 175. However, being on a ballistic missle submarine we were 105 days on and 95 days off so weight swung with the schedules. It was not unusual to gain and lose 30 pounds during each 90ish day cycle. I've tried just about every diet known to man and actually lost 85 pounds on Atkins. That lasted until I caved and ate my first Popeye's Chicken biscuit. I have gained and lost over the years but finally peaked at 290.3. I say peaked because I scheduled surgery to put a tool in my arsenal to prevent further weight gain.
I actually also started eating more vegetarian and started a food blog at www.foodmedic.com. Below I share my About page from that site.
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About Gary Novosel:
I designed this site after losing a dear friend to cancer. He had many rounds of chemotherapy that left his body in horrible shape. I’m not a doctor, but I read all I could get my hands on about cancer and nutrition and prepared meals for him and his family. Two years ago (2006), I had a heart attack with a 100% blocked artery. Although my heart disease is genetic, I continue to learn all I can about ways food can help mitigate the effects. The purpose of this site is to serve as a tool to help people learn about and visually appreciate food, nutrition, and awesome eating. And I have to thank Carrie Mark for being my inspiration for getting me off my ass and putting together this site.
My early life was spent surrounded by cooks. My mom was a cafeteria manager and a professional caterer and I spent many a Friday and Saturday prepping or washing pots and pans. My first job was as a prep chef in a restaurant. Although my career now is in high tech, I was blessed during the dot com bust to explore my nagging lust for food service. I worked in three restaurants in Austin, Texas in the kitchens as head cook, chef, and executive sous chef and received my Certified Sous Chef certification through the American Culinary Federation. And if food service is in your blood, you’re screwed because of the late nights, hot pans, grease burns, low wages, and all those times when you’re “in the weeds”. Yet it still holds an allure that only a foodie could understand. Although I’ve since gone back into high tech, my heart will always be in the kitchen.
=====================In those restaurant days I learned nothing about nutrition and unfortunately most chefs don't either. So, may I serve as a warning to others about my seven daily medicines, depression, pathetic nights' sleep, and crawling deeper and deeper into a hole that didn't seem to have an end. My saving grace is that I met and married an angel in June of 2003 who loves me for who I am. Without her, I wouldn't have much of a social life and wouldn't understand the meaning of unselfish, non-jealous love. I owe her my life as much as she would believe she owes me hers. She is an amazing teacher and works with kids that the system calls "unadoptable" with severe behavorial and learning disabilities. She is completing her PhD is Special Ed; Adolescent Literacy and I've determined that my goal in life is to make sure she can fully give her gift to parents, teachers, and especially the kids that truly deserve not to be left behind.
