Dan Riley was one of the more unforgettable characters in Washington Redskins coaching history. A strength and conditioning coach in the National Football League for 27 years – 19 with the Redskins – Riley rarely had an opinion he didn’t share with media folks he trusted.

The conversations I remember most fondly with Riley – better known as “D Boy” – occurred at training camp in Carlisle, Pa. The weight-training equipment was trucked from Redskin Park to Dickinson College back in those days and erected under the bleachers on one side of the football stands.

It was a far from ideal situation, but Riley accepted that this was the way things were.

What bewildered him was the way the Redskins ate. In training camp back then, the cafeteria staff at Dickinson prepared lavish, healthy buffet meals that players needing added protein or those seeking lots and lots of carbohydrates could easily access.

But once the season began and the players were back home, what did the team provide for them?

McDonald’s. Big Macs, mountains of fries, fish sandwiches and apple pies. The team’s go-fers would grab a wheelbarrow, load it up and deliver it to the locker room area. Leftovers would be brought upstairs to a kitchenette for the coaches to plow through at night.