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Fruits of labor

The Baltimore Sun

About 6:30 Friday morning, Ed Reed sleepily trudged into the dining room in the Ravens' team hotel in Westminster, filled a container to overflow with fresh fruit and returned to his room to get ready for practice.

A few minutes later, Ray Lewis walked in and ordered the usual from server Manny Tejeda - an egg-white omelet. Steve McNair was one of the last to make a mandatory meal appearance, retrieved a bottle of water and left. Breakfast was being served, and with the exception of a few rookies and second-year players - not to mention most of the coaches and college interns - the pancakes, eggs, bacon, sausage and muffins were left mostly untouched.

Ravens training camp Through Aug. 18, McDaniel College, Westminster Today: Morning practice closed to public; 4 p.m. to 5:30 p.m. Online: For camp updates, go to baltimoresun.com/ravenscentral


BRIAN BILLICK -- Barbecue ribs

JONATHAN OGDEN -- Homemade shrimp salad

TODD HEAP -- Rotisserie chicken

RAY LEWIS -- Tuna melt MATT STOVER -- Fresh-fruit smoothies

ED REED -- Fresh fish

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