Twins pitcher Bailey Ober catches up with WCCO's Jason DeRusha at Spring Training.
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00:00Bailey, you got the ball in the hand already, right? You're ready to go?
00:03Oh yeah, feeling good. I've been down here for a little while now, so it feels good to have the
00:07entire squad here today and get everything rolling.
00:11When you're here before the official start, what are you doing?
00:15It's kind of the same schedule, to be honest with you. Like, all the pitchers are primarily down here a little bit early,
00:19just that we can get acclimated to the weather and being outside every day.
00:23But yeah, just going through our routine and kind of staying on the same schedule.
00:27The only thing that's a little bit different is that we'll be batting in team defense
00:32and kind of those types of things in all the meetings.
00:35You're on the schedule today to throw. Is that different when you get the first time out there,
00:40there's some people in the stands, or is it just still the same for you?
00:44It's kind of the same, just because I've been here, done it a little bit now,
00:48and just kind of going out there and getting my work in and trying to get better
00:52and try to work on some stuff while I'm out there.
00:54The staying healthy is key, right? How is the offseason?
00:59What kind of things have you been doing to make sure you're ready to go?
01:03Yeah, I've been feeling good. Just kind of mixing in different types of aerobic exercises,
01:10trying to build capacity up that way. And also in the weight room,
01:15just doing a little bit of different exercises to try to build capacity
01:18so you can last the whole season, 162 games, and be able to pitch and be fresh in October.
01:25Is the offseason, like, I mean, do you get to have some fun and eat like a normal human,
01:30or are you still on, like, athlete eating plan year-round?
01:34You get a little bit of a break. So I feel like I like to cook,
01:39so when I'm home I get to make kind of whatever I'm feeling like.
01:42Most of the time it's good food. I'm not making too much of unhealthy stuff.
01:47What's your favorite thing to cook?
01:49Oh, that's a tough question. I don't know. I made a really good salmon dish last night.
01:56It's like a garlic butter cream sauce with spinach over some salmon. It was really good.
02:02Some penne alla vodka. Really good.
02:05Do you cook for a family, or who do you cook for?
02:06Yeah, so. Are they down here?
02:08Not yet, but I cooked for Randy and his wife last night.
02:12But my family will be here in a couple days.
02:14That's cool to have them down here, right?
02:16Because during the season you don't get to see them as much.
02:19Yeah, exactly. They'll be up with me during the season,
02:21but like you said, we're traveling a lot, and half the time of the day I'm at the field.
02:27Tell everybody about your family. You have how many kids?
02:29I have four kids. Five-year-old, four-year-old, and twins that are two.
02:33So this is like vacation for you?
02:35A little bit, yeah. Just getting in work vacation, yeah.
02:38Do you miss them, though?
02:39Oh, yeah, I do.
02:40Do you FaceTime, or how do you stay in touch?
02:42Yeah, we FaceTime a few times a day, and text, and I'll call them, talk on the phone,
02:46and they're ready to get down here.
02:48If you weren't playing baseball, what would you do?
02:51That's a good question. Probably something on the business side of the world.
02:56Maybe try to work my way up in front office in any sport,
03:01or maybe try to run my own type of business.
03:04What's your sport, your other sport, to watch or to geek out about?
03:09Probably football and golf.
03:12There's a lot of cooks on this pitching staff. It's kind of interesting.
03:15I know. I think I'm the best, though.
03:19I mean, I wasn't going to say anything, but Simeon Woods Richardson thinks he's a pretty good cook.
03:23Yeah, I don't know. I haven't had anything from his, so maybe we'll have to try something else.
03:27We need like a twins cook-off here.
03:31All right, Bailey, good luck. Thank you.
03:32Thank you. Appreciate it.