Saints’ Training Table
November 12, 2006 by Eric Angevine
The New Orleans Saints are one of the most rewarding NFL stories at the halfway point of the season. After struggling to a 3-13 record in the wake of Hurricane Katrina, the Saints changed coaches, signed crucial free agents, and drafted very well. They are now riding high at 6-2, raising the spirits of a damaged city, and inspiring the nation as a whole.
This team is hungry. We thought we’d take peek inside the lunch room and see what powers the juggernaut.
Drew Brees. Consummate team player. Ate fish tacos with San Diego, but now it’s fried okra, muffaletta, and Dixie every day, baby. Makes sure all of his teammates get fed, too.
Deuce McAllister. Steak and potatoes. Spinach. Milk for strong bones and healthy teeth.
Reggie Bush. Hamburger and curly fries. Stuffing. Has asked the kitchen to start stocking Shake n’ Bake more often.
Joe Horn. Hot dog. Crafty veteran knows you eat light on game day, but still likes his with mustard and relish.
Marques Colston. Seventh-round pick still brings his lunch pail every day. Meatloaf sandwich and mashed potatoes with green beans. Coffee.
Scott Fujita. Sushi and ribs. Budweiser. Learning to like catfish and cayenne.
Michael Lewis. Will take whatever they’re serving and make something out of it. Uses fresh lemons to make Lemonade, because he’s sick to death of beer.
Head Coach Sean Payton. Spring chicken. Salad. Sweet tea. Spent a lot of time in the kitchen learning how to make a great gumbo by mixing his own ingredients to create a new flavor.
You just know all of these guys are really, really looking forward to dessert.