Ask Amy - Web Exclusive

I’m going on tour for the first time this month, and I’m worried about my meals. How do you stay healthy on the road when you can’t prepare food at home?  —Daria

Years of touring have taught me that you can eat well on the road—you just need to be a little resourceful. Ask your company manager for your hotel information and check out its amenities online. Some offer rooms with kitchenettes, while others have microwaves and mini-fridges (you may have to rent them from the front desk, but it’s worth it). Then search for nearby grocery stores. If there isn’t one within walking distance, try organizing a group trip with the hotel shuttle when you get into town. Even if you only have a mini-fridge, you can at least buy dry goods, fruit and dairy products for breakfast and lunch. Many hotels also have breakfast buffets with healthier alternatives like cereal, yogurt, fruit and eggs. You can snag a few things for lunch, too and save some money in the process!

If your only option is to eat out, look for sit-down restaurants, delis or coffee houses rather than fast food joints. Sometimes your options will be slim—in one city, my dinner choices were limited to a pancake house and a gas station. In these cases, you have to make the most of it. Who says you can’t have omelets for dinner?

Latest Posts

Complexions Contemporary Ballet's Tatiana Melendez Proves There's No One Way to Have a Ballet Career

This is Pointe's Fall 2020 cover story. Click here to purchase this issue.

Talk to anyone about rising contemporary ballerina Tatiana Melendez, and one word is bound to come up repeatedly: "Fierce." And fair enough, that's a perfectly apt way to describe the 20-year-old's stage presence, her technical prowess and her determination to succeed. But don't make the mistake of assuming that fierceness is Melendez's only (or even her most noteworthy) quality. At the core of her dancing is a beautiful versatility. She's just as much at ease when etching pure classical lines as she is when boldly throwing herself off-balance.

"Selfish choreographer that I am, I want Tatiana to stay with Complexions for all time," says her boss Dwight Rhoden, Complexions Contemporary Ballet's co-artistic director and resident choreographer. "She has a theatricality about her: When the music comes on, she gets swept away." Not too shabby for someone who thought just a few years ago that maybe ballet wasn't for her.

Keep reading SHOW LESS
Gene Schiavone, Courtesy ABT

2020 Stars of the Corps: American Ballet Theatre's Wanyue Qiao

When the curtain opens on Twyla Tharp's In the Upper Room, there are two women onstage, wearing striped pants and tops, and sneakers. By the end, after almost 40 minutes of high-intensity dancing, they've stripped down to red leotards, their fists lifted victoriously. Wanyue Qiao danced one of these athletic superwomen last year during American Ballet Theatre's spring season at the Metropolitan Opera House. It was her first major role, after three years in the corps, and she couldn't have been more fierce. "To be honest, I had never done this kind of dance before, and I wasn't sure if it was my style," she says. Tharp encouraged her, and helped her to find her warrior side. "She showed not just her strength, coordination and ability, but courage," says ballet master Susan Jones, who assisted Tharp in the staging.
Keep reading SHOW LESS
Getty Images

Butternut Squash Takes Center Stage This Fall—Plus, 2 Easy Recipes

Whether it's cubed and roasted or puréed into a comforting soup, butternut squash takes center stage this fall. The flavorful seasonal favorite is an excellent nutritional choice for dancers. Here's what's packed into one serving:

Keep reading SHOW LESS

Editors' Picks