JONESBORO — The players who convened in Zandra Clayton’s kitchen most Sundays for the past four years could count on a few staples.
Her chicken was a given. Former Red Wolves Kendrick Edwards and Justin McInnis enjoyed her greens, and the mac and cheese, too.
One night, Clayton cooked something with a Cajun bite. Kirk Merritt, the former Arkansas State University receiver from Louisiana, loved it; for Clayton’s son — Jonathan Adams — the spice was too much.
Clayton was born to feed football players.
“I love to cook, but I’ve never been the type that just cooks small,” she said.