Tailgating: birds of a feather flock together


Commentary by Joe Drozda and Bob Bley

It’s often said that birds of a feather flock together. This statement, credited to William Turner, a 16th century English naturalist, has become more than a mere observation. If redefined for tailgaters, means that people are more comfortable tailgating with others of similar socio-economic characteristics. Just look at a typical college stadium parking lot before a football game and you’ll see the natural groupings of tailgaters. Students will be obvious in certain areas, the alumni who donate to the school in other areas (typically separated by levels of contribution), and the general public, who also appear to seek out friends to park next to for the social event of tailgating.

All will work well for tailgaters if Turner’s proverb is understood and its wisdom followed. Some tailgaters like to sit together quietly, drink in hand, and converse about what’s happened since they last met. Some gourmands feel the necessity to prepare huge quantities of food to amaze guests, neighbors, and the inevitable onlookers wandering through the festivities. Some people are not happy unless they have huge, ear-pounding, speakers blasting out music that appeals to no one but themselves. The ironic thing is that each group creates its own ambiance and as long as they “flock together, no one ruffles a feather”.

Here’s a great recipe that will please all groups in the tailgate parking lot. It’s been submitted by Purdue University graduate Mary Ellen C. Van Buskirk.



one dozen large eggs


horseradish mustard

Worcestershire sauce


black olives

Preparation: Boil, cool, and peel the eggs. (Be advised that there are different schools of thought on how to hard boil eggs for the perfect deviled egg.) Cut the eggs in half lengthways and remove the yolks to a bowl. Place the whites on a tray and cool. Mash the yolks with a fork, adding mayo, mustard, and Worcestershire till the mixture gets soft like icing. Add salt and pepper to taste. You can add more horseradish, mustard, or Worcestershire sauce to suite your taste. Use a pastry tube to fill the whites with your mixture. For an accent, you can garnish each egg with a slice of black olive. (Get it? Black and Gold)

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