What’s in al roker’s shopping cart

For more than 25 years, Al Roker, 69, has been forecasting the weather — and investigating the latest trends in nutrition and weight loss — for millions of _Today_ viewers. He’s also known

for his personal courage in documenting his own weight-loss journey and health challenges, from his gastric bypass in 2002 to battles with prostate cancer, blood clots and, this year, a knee

replacement. We caught up with him at the farmers market in Hudson, New York, where he’s been a regular shopper for more than 20 years. “The great thing about a farmers market is that it

takes care of the whole you,” Roker explains. “You get clean, organic food that’s been brought to you by the people who grow it and produce it. “And there’s the social aspect of it — talking

with the vendors, talking with the farmers. It’s not like, ‘rush to the store, get to the express line, get out.’ You make a morning of it.” Al Roker/Rob Howard/Hudson Farmers Market For

Roker, clean, organic food is increasingly important. The best way to keep your health on track, he believes, is to “surround yourself with the best food possible. The best food is the

freshest food, and your local farmers market is what provides that.” Roker says he and his wife, journalist Deborah Roberts, eat at home four or five nights a week, and dinner is usually

something simple, either roasted in the oven or pan-sautéed. “I eat a lot of fish, a lot of chicken, and just olive oil, salt, pepper and herbs. Just good-quality proteins, lots of great

veggies and herbs to elevate the flavor.” What about sauces? “Sauce takes too much time,” he laughs. “I’m all about easy.” Roker and Roberts usually take a quick walk after dinner, a healthy

habit they try to stick to. Al Roker/Rob Howard/Hudson Farmers Market After decades of interviewing diet experts, what’s the tip he abides by the most? “Moderation,” Roker says. “You can

eat a lot of things — just don’t eat a lot of those things.” He’ll indulge in decadent foods, for example, but “just a little taste. I don’t need to eat the whole thing. So just … less.”