This is the podcast for the hungriest fans in the world. Hosted by team chef Tim Lopez, Feeding the Birds is an Official Eagles Entertainment podcast where football and food are the main course. Chef Tim sits down with players, coaches, chefs, and celebrities to talk about foods they love, restaurants they can’t live without, their favorite food memories, nutrition, tailgating treats, and, of course, the occasional cheesesteak. Chef Tim knows the ins and outs of nutrition that helps build championship power and speed. It’s a perspective very few people have, so pull up a chair and join the fun.
Birds, ‘Boys and Bad Blood - Trailer
Coming May 24: Season 2 of Return Game: Birds, 'Boys, and Bad Blood, presented by NovaCare Rehabilitation, hosted by Rob Ellis and Derrick Gunn. This nine-episode season will take you on a deep dive into the decades-long rivalry between the Philadelphia Eagles and the Dallas Cowboys. It's a rivalry that started when the Eagles were World Champions, and it has spanned decades with no signs of letting up. Sure, you've seen the games, but there's more – so much more – to both sides of the story. You'll hear firsthand from the Eagles legends who lived them. Whether you're an Eagles fan or not, learn why this is one of the fiercest rivalries in sports. Subscribe now, so you don't miss any of the excitement!
Episode 1 - Setting the Scene
Welcome to season 4 of Feeding the Birds. During these COVID times the world looks a little different. But we have found a way to bring you a spicy season of the podcast where football and food collide.
Before the virus made socializing safely a nearly impossible feat, the NovaCare Complex Cafeteria was a happy and delicious place. Players, coaches and staff mingled, caught up and feasted on the best food in the NFL.
First Chef, Tim Lopez, will be serving up stories from his 13 years of cooking for the best team in the league.
You’ll hear the origin of player favorite foods and traditions such as 'Crispy Boy' pancakes and 'Breakfast fried rice', our popular player 'Spotlight' meals and 'Patio dinners' - where we cook on a sizzling 8 foot grill mere feet away from the 50 yard line of the practice field. Chef Tim’s memory is amazing and he knows food, so it is the perfect combination for a tasty season.
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Episode 2 - Breakfast with the Eagles
Breakfast for some is arguably the most important meal of the day. In the NovaCare Complex Cafeteria the breakfast spread can leave those who are not accustomed to it - speechless.
If you are visiting you may run into Harold Carmichael who loves to come in for some slow-cooked grits and eggs. After other players saw what Harold was eating, they gave those creamy grits a try, perhaps this breakfast staple is a key to the Hall of Fame.
Brandon Graham loves a breakfast steak, but that’s too heavy for Coach Josh Hingst. He gravitates towards a less beefy start to his day. But what’s his go to meal?
Get ready to hear about crispy boys and Dave Spadaro’s favorite breakfast. And if grits and steak aren’t for you, Chef Tim shares what else might tempt you for a sweet start to your day.
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Episode 3 - Lunch with the Eagles
What happens when you have a Philadelphia Eagle plan the lunch menu?
Amazing things! The Player Spotlight Meal showcases the foods and food culture of the team. The meals open a small window into who these men are when they are not suited up on the field. These Wednesday lunches are a highlight meal of the week.
What do Sun Tzu and Chef Tim Lopez have in common? They are both all about getting into the mindset of your opponent. Chef Tim does this through serving up popular dishes from the cities where the Eagles are playing that week. If you eat Cinicinatti’s skyline chile, the week you play the Bengals, chances are you are going to beat them!
And when your body is a temple and you need it to perform at the NFL level - do you ever get a cheat day when it comes to your diet?
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Episode 4 - Patio Dinners with the Eagles/Team Dinners
Cooking for the best team in the NFL really stretches a kitchen team’s culinary creativity. Keep in mind that each meal needs to provide the right balance of nutrients and fuel. It is the top priority of the NovaCare Complex kitchen’s team to help players achieve their diet goals, but as professional chefs, it’s in their DNA to pile on the flavor and push culinary limits.
When you cook three meals a day, seven days a week, for the same people, you want to carve out something out of the routine. Wednesday and Thursday night dinners are the chance to give the players and coaches some Michelin star treatment. Now, we aren’t talking white linens and polished cutlery, but we are talking high-end ingredients prepared in unexpected ways.
Patio Dinners are a Wednesday night staple at the NovaCare Complex Cafeteria. Delicious meats and seafoods grilled to perfection rain or shine. Can you guess how many grilled oysters the team can eat over the course of one of these meals and which player is the biggest fan?
On Thursdays, who can resist a themed dinner - certainly not the Eagles. The team travels to Brazilan steakhouses and New England beachside crab boils without leaving Pattison Avenue.
And if you are looking for a decadent side dish to whip up, look no further than ‘crack potatoes’, so you can eat like an Eagle tonight!
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Episode 5 - Pizza
Pizza! We could probably just stop the description of this episode right here, but, of course, there is an Eagles’ spin on this team favorite.
Tucked in the corner of the kitchen is a gas-powered pizza oven. It can handle five to six pies at a time. The toppings run the gamut from your traditional items, pepperoni and sausage to more gourmet, black truffle and runny egg. That’s the go-to combo of Jeffrey Lurie.
This pizza oven has quite the origin story. It even involves a member of the kitchen team being sent on a grand pizza field trip to learn his pie-making technique from a master all the way in… Brooklyn.
It was so popular that the nutrition team had to step in and slow the team’s pizza intake. It was a sad day at the NovaCare Complex Cafeteria, but pizza ovens can be used for cooking all sorts of tasty dishes.
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A little help please!
Hi Chef Tim, I have really enjoyed this pre-season of Feeding the Birds! I have to make a couple of salads to take to a family picnic for the Fourth of July. Can you suggest some options that go beyond coleslaw and potato salad? Thank you!
Great angle on The Birds.
Love this pod. Great way to get behind the scenes with the players. Everyone's got to eat!
So I was wondering if you have any vegetarians on the team? I'm not a meat eater either. And what do they grill in the summer, just corn? There's got to be more to it than that?
Any vegetable marinades or tricks we can use to get that grilled flavor?
Any recipies and more great insights appreciated.
Ben - Fly Eagles Fly!
This podcast will make you hungry
I’ve really enjoyed the Q & A episodes during quarantine. Im trying to improve my cooking skills so these have been great. In trying to be more creative, I decided to plant some herbs and challenge myself to use them as much as possible. I have basil, thyme, mint, and rosemary and I am finding I have a surplus. Can I freeze herbs and still cook with them? Would love your thoughts Tim!