The pay check for pro lacrosse players back in the 80s and now was largely ceremonial. In contrast to allot of male college basketball players, lacrosse players largely do graduate and on time from some of top college and universities in the North and South East. As such we had/have good 9 to 5 jobs with benefits. Wall Street was/is crawling with one time collegiate lacrosse players who are hired for their solid academic training, aggressive personalities, ability to think quickly on their feet, and lacrosse networking. Others were/are attorneys at top firms and companies in Boston, New York, Baltimore, DC, and other cities where one can work and continue to play competitive pro and amateur lacrosse. Another cadre were/are educators and coaches. When I played for the New York Saints in the late 80s, we had guys attending law school, on wall street, and civil servants. In short, we had steady jobs and our love for the game allowed us play professional indoor lacrosse even when the play and working conditions were not professional. For me, the practices, home games in the Nassau Coliseum, and out of town games in equally renowned hockey arenas fed our egos and made us not dwell on our low salaries.
For those, like my wife, who can’t stand typos, watch out! I have severe ADD which kept me from moving forward with this blog for too long. My friend encouraged me to start blogging and just disclose my disability the same way I do on the first day of class as a college professor. Folks I regularly make spelling mistakes because of my disability. In order to get two books and several academic journal articles published I use a professional copy editor. To blog that would take too much time and money. So if you can overlook my typos, enjoy my musings.
Fred Opie is a Professor History and Foodways at Babson College and a contributor on the radio show The Splendid Table. His latest book is Zora Neale Hurston on Florida Food. Hurston did for Florida what William Faulkner did for Mississippi—provided insights into a state’s culture. The book is an essential read for lovers of history, cooking, and eating. For more on Fred Opie visit http://www.fredopie.com