On any given day in the Phillies’ clubhouse, one of the more impressive juxtapositions in sports unfolds.
In one corner sits first baseman Bryce Harper, eating organic, pasture-raised beef from a local farm, cooked without seed oils, perhaps with a side of bread he made himself from flour from a small operation in Texas or raw milk from Lancaster, Pa. As a snack he might mash a banana with protein powder and cashew butter, or occasionally indulge in freeze-dried strawberries.
