Reese Kaplan -- There Comes a Time When Playing Ball Must End

Obviously all of us are micro focused on the productivity of ballplayers when they are in the lineup and trying to win the games. There's nothing more exciting than watching the pitcher on the mound strike out the opposing batter at a critical moment, or the highlight reel defensive gem you watch again and again on Youtube, or the batted ball just eluding the fielder whether on the infield or just over the fence. All of these highlight moments are burned into our memories sometimes forever.

There comes a time, however, when the skills start to diminish with age, the speed declines, the body is more in need of rest and it becomes clear that a favorite player's career is drawing to a close. It's a sad moment as you will no longer relish what that man did on the field, but a happy one recollecting the many exploits achieved during his long playing career.

The question now becomes, what happens next?

In a way, it's not all that different from the rest of us who have slaved away at our chosen profession for many, many years and realize that exhaustion, lack of enthusiasm, health or simply a desire to treat every day as a vacation day is stronger than the ongoing need to perform in the office. For some of us it's a well laid out plan of retirement while for others it is a bit overwhelming as the same energy we put into being successful at our jobs didn't get matched with a thorough and reasoned effort to think about our life post morning commute.

This topic came to mind this week when the story broke that outfielder Mark Canha who sees himself as a bit of both a foodie, a cook and a writing enthusiast is planning to publish a book on the best eats at ballpark city locations around the two leagues. It was interesting to read about Canha's project as most of us don't pay that much attention to ballplayers' hobbies and interests beyond what they do in uniform.

It's not a first for Mets fans, of course. Not too long ago we read about Mookie Wilson in a new light. It wasn't about stealing bases nor making plays from center field, but instead was about his newly launched Legacy Catering business he started up with his brothers to provide homestyle barbecued foods. At age 66 it's a new beginning for one of the all time favorite Mets and everyone was wishing him success in this new venture.

Of course, long before Mookie made the Mets another fan favorite and team legend, Le Grande Orange better known as Rusty Staub, made no secret of his love for cooking. I had the great fortune of dragging one of my employees to enjoy his ribs at Rusty's on Fifth, the second of two Manhattan restaurants he operated in New York. The big man himself came around to see how we liked the food and if there was anything else we would like to sample. I chatted him up a bit and fortunately had finished my employee's review before she asked, "Who is that guy? You're talking to him as if you know him. Is he a friend of yours?" I shuddered at the NY Mets ignorance.

Nowadays the Mets have employed former players in various coaching and front office positions. We are all aware of Jeremy Hefner serving as the pitching coach, Carlos Beltran doing whatever it is they want him to do in the front office and we've seen a great many others appear in uniform on the sidelines throughout the years. That kind of career progression is natural and somewhat expected, though knowing how to play baseball effectively is far different than teaching others how to do so as well.

It's always interesting to learn about players who have gone on to develop and enjoy interests off the diamond. We're all aware of Cleon Jones' work building homes for underprivileged folks. Rusty himself started up a Widows and Orphans charity for the families of police and firefighters who lost their lives performing their jobs. Former reliever Ron Taylor went on to become a doctor.

Here's hoping that all of the good men who gave us many years of baseball enjoyment can now reap some of that back doing new work or having new fun out of uniform, too.