His day begins at 5:30, 6, 6:30 — maybe as late as 7 a.m. if something the night before has kept Ron Gardenhire from an early bedtime.
He watches the news. Then he cooks breakfast, on his beloved Blackstone flat-iron grill, which he’ll fire up later that evening, searing chicken or steak, shrimp or fish, or whatever entrée he and wife Carol have opted for, alongside plenty of sizzling onions, peppers, or zucchini grabbed from Publix’s fresh-produce aisle during rare trips to the store.
The Tigers manager is managing during a pandemic.