NEWYou can now listen to articles!
At 102 years old, Glenn Ward still has a healthy appetite. And when his birthday rolls around, there’s one place he particularly wants to eat — Hooters.
“We’ve been going there for years and years,” the Arlington, Virginia, resident and U.S. Navy veteran told Digital. “It’s sort of a tradition.”
He estimates the tradition goes back at least 15 years.
HOOTERS SAYS KIDS, FAMILIES ARE PART OF ITS COMEBACK AS WAITRESSES INSIST THEY’VE ALWAYS BEEN WELCOME
“Hot wings, that’s the main attraction there, hot wings,” Ward said.
Terry said his father particularly favors Hooters’ 3 Mile Island wing sauce, among the restaurant chain’s spicier offerings.
Glenn Ward, who recently celebrated his 102nd birthday, poses for a photograph with Hooters waitresses at the Fairfax, Virginia, location. (Terry Ward)
Ward’s birthdays at Hooters have become family affairs.
Terry Ward said about 70 people attended his father’s 100th birthday celebration in 2024, while even an ordinary birthday can draw a crowd. The restaurant regularly sets aside a separate room for the group.
CLICK HERE FOR MORE LIFESTYLE NEWS
Ward’s love of bold flavors is a long way from the food of his childhood.
Ward grew up on a 6-acre farm along the Sandusky River in Ohio, where his family raised hundreds of chickens and grew fruits and vegetables, eating largely according to the seasons. Food was plentiful and wholesome, with fresh produce supplemented by canning when the growing season ended.
“Everything was seasonal,” Ward said. “We ate whatever happened to be in season.”
Ward, pictured here in 1929, would pick beans and other food harvested from his family’s farm in Ohio. (Courtesy of Ward Family)
Sunday might mean homemade ice cream, made from strawberries, raspberries, peaches or whatever fruit was available. Without refrigeration, the family bought a block of ice, crushed it in a burlap sack and used a hand-cranked freezer, Ward recalled. Whatever they made had to be eaten that day.
Another favorite was pan haus, a scrapple-like dish made after hog butchering, Ward said. Meat trimmings were cooked in a large cauldron, combined with cornmeal and seasonings, cooled in loaf pans, sliced and fried. Ward remembers it as “very, very tasty.”
CLICK HERE TO SIGN UP FOR OUR LIFESTYLE NEWSLETTER
His palate expanded considerably during a long Navy career. Ward served during World War II and later became a naval aviator, flying 102 combat missions during the Korean War. He remembers eating well throughout his service.
“The Navy food was so good, I decided to stay,” Ward joked.
Ward grew up on a 6-acre farm along the Sandusky River in Ohio, where he would harvest oysters, shown at left in 1929, and make his own ice cream, right. (Courtesy of Ward Family)
Today, Ward and his family still put considerable emphasis on food. Terry said his father often starts his day with a protein shake containing bananas, fresh fruit, milk and protein powder, while dinner generally includes meat, vegetables and carbohydrates.
TEST YOURSELF WITH OUR LATEST LIFESTYLE QUIZ
Ward credits some of his longevity to a “balanced diet” and the meals he learned to eat as a child.
“I might make it to 115,” he said with a smile. “I’m hanging in there.”
CLICK HERE TO DOWNLOAD THE APP
And apparently, there’s still room in that diet for hot wings.
Kelly McGreal of Digital contributed to this report.
