When he was growing up in San Jose, Mets outfielder Mark Canha wasn’t eating your typical children’s fare of hot dogs and plain pasta with butter. No, he was more of a cassoulet and risotto kid. Canha’s father, David, was a semiconductor salesperson who often traveled to Europe, and when he returned home he’d try to replicate the Continental cuisine he’d enjoyed for his family.
“There was always a lot of variety,” says Mark. “As a kid you’re not always into eating stuff that’s not familiar, but I think that exposure, being around that kind of food and seeing my parents set an example of eating fancier things, gave me more of an open mind as I got older.”
Johnny Navarro
