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Sir Alex Ferguson nearly captained Team GB at the London 2012 Olympics but Man Utd BLOCKED him ahead of the legend’s final season

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Sir Alex Ferguson Was Ready To Coach Team Gb At London 2012

According to Seb Coe, SIR ALEX FERGUSON almost captained Team GB at the London 2012 Olympics.

It will be exactly 10 years on Wednesday since Danny Boyle’s spectacular opening ceremony kicked off the East London Games.

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Sir Alex Ferguson was ready to coach Team GB at London 2012Photo credit: Getty
Lord Coe Wanted Sir Alex On Board

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Lord Coe wanted Sir Alex on boardPhoto credit: Reuters

Coe, 65, wanted the former Manchester United boss to lead Britain’s men’s football team, which was a mix of Premier League and Championship under-23 stars and three aging members.

The couple had several conversations during the 2007/08 season – including one in a supermarket aisle – and Ferguson agreed to the proposal.

Lord Coe recalled: “We came very close to his takeover. I came up with the idea because we were a little fragile around our Celtic cousins.

“Suddenly it occurred to me that the only unifying influence in all of this would be a non-English coach.

“It was supposedly an English team, there were a few Welsh players, but effectively it was an English team.

“I thought I couldn’t imagine a club that releases professional players to an Olympic team having a problem with their Under-23 players getting a six-week mentorship or master class from Alex Ferguson on the training ground.

“I haven’t spoken to anyone about it, but I called Bob Charlton. He said, ‘I’ll tell Alex to call you.’

“Weeks passed. I was at a Tesco in Cobham – a stone’s throw from the Chelsea training ground – on a Friday night filling baskets full of food for my kids and I got a call.

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“It wasn’t ID and I was at the butter and fat counter. He said, ‘Seb, this is Alex.’

“I threw a lot of cash at one of my daughters to get her to keep filling the shopping cart and I said that’s the subject of a long conversation, I’m at the supermarket.

“I explained my theory because Bob hadn’t told him. He had just asked him to call me.

“So Alex called and said, ‘Oh, I thought you were looking for tickets.’

“I gave him the idea and he said, ‘Well, I don’t know.’ Then there was a gap and then he said, “Oh Jesus, I’m already picking the team in my head.”

“I said I’m not going to talk to anyone anymore. Just think about it, it’s just me. I have not mentioned it to any living soul.

“I then went to the BBC Annual Review in 2007 and Alex was there to present Bobby Robson with a Lifetime Achievement Award.

“After the presentation, Bob and Alex sat where I was. I went up to Bob and said, ‘Congratulations, it couldn’t have had a nicer, better coach.’

We’ve come pretty close. I always laughed with Alex afterwards

Seb Coe

“Alex looked at me and said, ‘The answer is yes.’ I said fine. We never said more than that we would talk again.”

In the end, Fergie never took on the role – he won his 13th and final Premier League title before surprisingly announcing his retirement from football in May 2013.

It seems that opposition from Manchester United, the FA and the British Olympic Association meant that Fergie never took the reins like Sir Matt Busby did with the British team at the 1948 London Olympics.

Stuart Pearce, then England U21 boss, led the players on home soil a decade ago.

But that was the wrong approach, as Britain were disappointingly beaten on penalties by South Korea in the quarter-finals in Cardiff.

Coe added: “We’ve come pretty close to that. I always laughed with Alex afterwards.

“I see him fairly regularly. He often wonders if he missed a really good experience. The players would have benefited a lot from him.

“That was one of my disappointments – never getting Alex Ferguson across the finish line.

“The BOA decided that Stuart Peace probably had better credentials. That was a bit of a disappointment.”

Stuart Pearce Coached Team Gb To The Quarters

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Stuart Pearce coached Team GB to the QuartersPhoto credit: AFP

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Sir Alex Ferguson nearly captained Team GB at the London 2012 Olympics but Man Utd BLOCKED him ahead of the legend’s final season

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7 reasons that dinner tab has soared

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The Executive Chef Andy Alexander Inspects Orders Of Korean Beef With Crispy Rice, Scallion And Chojang, At Good Food On Montford In Charlotte, N.c., July 1, 2022. When The Check Hits The Table At Good Food, All The Headlines About Inflation Suddenly Add Up To A Hard Number. (Logan R. Cyrus/The New York Times)

When the check hits the table at Good Food on Montford, an upscale yet casual restaurant in Charlotte, North Carolina, all the headlines about inflation suddenly add up to a hard number — and serious sticker shock.

Charlotte is no New York when it comes to cost of living. But Good Food’s owner, Bruce Moffett, said his soaring expenses had forced him to charge “New York prices” — like $16 for a small plate that three years ago cost $12. A glass of wine that used to cost $16 is now $20.

At restaurants around the country, staff shortages, supply chain logjams, the war in Ukraine and other forces have driven up the price of nearly everything.

While some owners have imposed inflation surcharges or simply swallowed the added costs, Moffett has raised menu prices.

The check delivered at meal’s end shows those prices, but not the dozens of increased expenses that prompted them.

So we examined the complicated reality of running a single restaurant in 2022 and the sometimes-hidden costs and causes that have led it to charge more.

1. FOOD

The executive chef Andy Alexander inspects orders of Korean beef with crispy rice, scallion and chojang, at Good Food on Montford in Charlotte, N.C., July 1, 2022.  (Logan R. Cyrus/The New York Times)

The menu at Good Food on Montford, one of three restaurants Moffett owns, centers on creative small plates, from spice-rubbed pork buns to green tomato focaccia. They call for a wide variety of ingredients, many from local purveyors like Boy & Girl Farm.

Prices have skyrocketed for the marquee proteins, like beef and pork, in the most popular dishes.

Moffett lays much of the blame on the pressing demand for workers: “There is a shortage of truck drivers. There is a shortage of people working in the factories. There is a shortage of people working in the fields.”

He has raised the price on the restaurant’s Korean beef with crispy rice to $16. In 2019, just before the pandemic, it cost about $12.

The price of scallops has risen 118% in that time. The chef, Andrew Alexander, said that to serve the shellfish, he would have to charge more than $30 for a small plate, which “is not realistic for this place.” So he came up with new dishes that showcase less expensive proteins, like quail.

More basic ingredients like cooking oil and flour can’t be swapped out. But those costs have shot up, too — canola oil alone by 159%.

David Ortega, a food economist who teaches at Michigan State University, traces those increases in large part to the war in Ukraine, which has disrupted trade and caused shortages, escalating wholesale wheat prices in the United States.

Russia and Ukraine also provide much of the world’s sunflower oil, he said, and as sunflower oil prices have climbed, so too have the prices of substitute oils.

Rising fuel and fertilizer costs, along with labor shortages, play a role in the surge of produce prices, Ortega said. He also cited climate change, which has led to droughts that limit agricultural output.

Moffett uses several imported products in his kitchens, like gochujang, whose price has risen 93% — a result, he said, of higher fuel prices and fewer workers to unload ships.

“We find out that items are sitting on ships for several weeks before they are taken off and brought to us,” he said.

As Moffett has raised menu prices, his chef has taken six of about 22 dishes off the menu. “I am worried about ordering in a bunch of food and sitting on a bunch of money,” Alexander said.

Some customers have complained about the more limited menu. One, Sarah Holshouser, said that some of the small plates she ordered didn’t include much food and that the bill was higher than she expected. “I feel like people are more reluctant to go out to eat at all,” she said, “because Charlotte restaurant prices have increased so much.”

2. LABOR

Patrons Dine At Good Food On Montford In Charlotte, N.c., July 1, 2022. When The Check Hits The Table At Good Food, All The Headlines About Inflation Suddenly Add Up To A Hard Number. (Logan R. Cyrus/The New York Times)
Patrons dine at Good Food on Montford in Charlotte, N.C., July 1, 2022. (Logan R. Cyrus/The New York Times)

Labor costs vary but typically make up about one-fifth to one-third of a restaurant’s budget. Good Food employs 23 people, including an executive chef, a sous-chef, seven to eight line cooks and two dishwashers.

“I have always been able to keep our labor around 22, 24, 25%” of the restaurant’s monthly budget of roughly $125,000, said Elizabeth Tackett, the general manager. “We are absolutely pushing past 30%, with no end in sight.”

It’s a hard time to hire and keep employees in Charlotte, where the unemployment rate is 3.4%, slightly lower than the national rate. Many workers have left the industry because of poor pay and working conditions. Good Food has raised wages for its line cooks by about 36%.

Every time Tackett increases the hourly rate on a job listing to remain competitive, she raises the rate for current employees as well. “We are in a bidding war with all the other restaurants of our caliber,” she said.

She has placed job postings on the website Indeed since 2020, but the service is charging her growing amounts to ensure that her listings get the most visibility. She has paid more than $2,000 a month.

Even with the higher wages and the insurance benefits the restaurant offers, Moffett said the vast majority of people he calls in for interviews don’t show up. Some who are hired will leave midshift, overwhelmed by a workload shared by fewer workers.

Some employees who have stayed feel they have gained some clout. “There is definitely a little bit of a shift in power,” said Hank Ferguson, a line cook. Before the pandemic, he was making $12 an hour at another restaurant. He now makes $16, with benefits. But because his cost of living has risen, he doesn’t feel significantly better off.

Like many other restaurants, Good Food has adjusted to its smaller staff by cutting its opening hours. Some weeks, the restaurant is open five days instead of the usual six.

This dismays Moffett: “It is disheartening to have a vision for what your restaurant should be and not being able to execute it because you don’t have a reliable workforce.”

3. DRINKS

Some of the wines Moffett has relied on for years are suddenly not available, and pricing can be unpredictable. Imported wines are getting stuck at customs, while domestic producers have told him they’re dealing with inconsistent harvests because of climate change, water shortages and staffing challenges.

He hasn’t changed his markup — about 150%, standard for many restaurants. He has raised prices for wines by the glass.

North Carolina liquor stores are state-run, so Good Food can’t shop around for a lower price. Moffett said those stores are facing liquor shortages, so his employees will often have to visit three or four to fill an order. Moffett has raised cocktail prices by $1 or $2, to $11 to $15.

4. UTILITIES

Flames From A Gas Range Are Seen In The Kitchen At Good Food On Montford In Charlotte, N.c., July 1, 2022. The Restaurant'S Bill For The Natural Gas That Fuels Its Ovens And Hot Water Heater Has Soared 85 Percent Since 2019. (Logan R. Cyrus/The New York Times)
Flames from a gas range are seen in the kitchen at Good Food on Montford in Charlotte, N.C., July 1, 2022. The restaurant’s bill for the natural gas that fuels its ovens and hot water heater has soared 85 percent since 2019. (Logan R. Cyrus/The New York Times)

The restaurant’s bill for the natural gas that fuels its ovens and water heater has soared 85% since 2019.

Russia’s invasion of Ukraine has disrupted global gas production, said Nicholas Sly, an economist at the Federal Reserve Bank of Kansas City.

Cutting back gas isn’t an option at Good Food, Moffett said. “The more gas we use just means we are busier, and the busier we are, the better off we are.”

Even the restaurant’s water bill has grown. Moffett said the City of Charlotte is upgrading some of its water infrastructure and passing those costs to users like him.

5. DINNERWARE

Good Food runs through its fair share of serving equipment. Forks get caught in tablecloths and are tossed when they reach the laundry. Glassware breaks in cleaning.

Wineglasses are particularly fragile, and as many as five have broken in a single week. The price of replacing the high-quality ones Good Food uses to show off its wines has risen 47%.

That doesn’t include shipping costs, which have also surged, Moffett said. If a plate costs $35, he will pay at least 20% to 30% of that in shipping and handling alone.

“Shipping prices are up because of gas prices, but that’s not all of it,” said Sly, the Federal Reserve economist. There aren’t enough truck drivers; boxes and paper products are more expensive.

6. TAKEOUT

The pandemic forced many restaurants, including Good Food, to focus more on takeout than they had earlier.

Moffett tried working with third-party delivery services, but it became too complicated, so he handles everything internally. He pays for napkins, containers, paper bags, straws, cups and cutlery. He tries to be mindful of the environment and buy products made from sustainable materials.

Last year, when restaurants like Good Food were still heavily reliant on takeout orders, to-go boxes cost about $120 per case. “Some of that stuff has leveled back out a little bit,” Tackett said. But takeout materials are still more expensive than before the pandemic. The price of rubber gloves, which are used throughout the restaurant, has grown by 88%.

7. EQUIPMENT AND MAINTENANCE

At least one major appliance at Good Food breaks down every month, requiring repairs or replacement. Moffett had to buy two new refrigerators at the start of the year, at a total cost of nearly $10,000. That’s nearly 80% more than if he had bought them three years ago. If a refrigerator fails, he often has to pay for a new evaporator or refrigerant; both are costlier now.

The new oven range Moffett bought early this year cost $4,000, 25% more than in 2019. “The price of stainless steel has gone up,” he said. “The price of cast iron has gone up. The price of all the things that are in the stove have gone up.”

When his water heater gave out in 2021, he replaced it. If he had to buy one today, it would cost 58% more than before the pandemic. “If you don’t have hot water,” he said, “the health inspector will shut you down.”

Moffett has booked a landscaper to do some work in the coming weeks. “I can’t get a quote for under $5,000,” he said. “A lot of contractors won’t get out of bed” for less.

The same forces making it hard for Moffett to find workers are at play for contractors, who are trying to meet higher demand in the pandemic.

“If an oven goes down and my oven repair person doesn’t have enough help to send anyone out for a week, I am down an oven for a week.”

THE BOTTOM LINE

Good Food has one advantage many restaurants don’t: a stabilized rent, now $7,623 a month, that increases by only 2.5% each year. But Moffett worries that if his other costs keep rising, customers may decide it’s not worth dining out. In online reviews, some have complained about the higher menu prices. “Americans want everything made in America,” he said, “but they don’t want to pay the costs for making things in America.”

The restaurant makes nearly $2 million a year in sales; Moffett estimates that his profit margin has fallen to about 8% to 10%, from roughly 15% to 20% before the pandemic. (The average pretax profit margin for the typical restaurant with annual sales of $900,000 has dropped to around 1% from about 5%, according to the National Restaurant Association.)

But Moffett sees an upside: He has become much more mindful of costs. “It is going to make us examine every penny, and where we can save a penny, and where we can spend a penny, and what we need to charge for every item,” he said. “I think it is going to make us much more nimble.”

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Donations needed for landfill search to find Zion Foster – CBS Detroit

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Donations Needed For Landfill Search To Find Zion Foster - Cbs Detroit

(CBS Detroit) – Multiple agencies across the state are working together to find missing teenager Zion Foster.

Detroit police said they believe the 17-year-old’s remains were transported from a dumpster in Detroit to the Pine Tree Acres landfill in Lenox Township.

READ MORE: Safety is the top priority as parents and students prepare for the upcoming school year

“Finding Zion’s remains is so important not only to bring relief to the family, but also to have plenty of evidence for this case,” said Detroit Public Safety Foundation Executive Director Patti Kukula.

The teenager was last seen in January with her cousin Jaylin Brazier, who reportedly confessed to dumping her body after she went unanswered.

The 23-year-old is currently serving a prison sentence for lying to police about her role in her disappearance.

“As long as no one is able to catch him in these lies, that’s what he’ll cling to because whoever proves otherwise,” Foster’s mother, Cierra Milton, said.

“You know and if we don’t prove otherwise, he’ll just be in a much more confident tone able to say, yeah, I didn’t, or maybe even retract some of his previous statements and to try to use it and say, you know, I was scared. You know, because he’s done that before too.

Police are extending the search which began on May 31.

Over 20 companies participated, totaling over $300,000 in in-kind donations for supplies, hazmat suits and equipment.

“The chief gave September 18 enough time for the researchers to get out,” Kukula said.

READ MORE: Businesses Make Changes to Keep Customers Safe Amid Southeast Michigan Boil Water Advisory

Investigators initially said the massive effort would take six to eight weeks to inspect a 100ft by 100ft area, but more donations are needed to extend the timeline by a month.

The Detroit Police Public Safety Foundation is now calling on the community to raise an additional $15,000.

“We received over $12,000 in cash from various people,” Kukula said.

“Donations as small as $5 to $1,000. And then we have our partnership with the Detroit Athletic Center, DAC Foundation, which donates $16,000, and then through our general account, we donate the rest of the funds for purchases that arise.

Zion’s mother, Cierra Milton, says she hopes the effort will lead investigators to her daughter’s remains to find out exactly how she died.

“I believe that would just solidify some things and by receiving that information, they would then be able to proceed to the fullest extent possible,” Milton said.

© 2022 CBS Broadcasting Inc. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.

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Chicago Bears Q&A: What will get a deal done with Roquan Smith? What are the chances Teven Jenkins wins the right guard job?

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Ravens Q&Amp;A: Olb Daelin Hayes On Learning From A Frustrating Rookie Season, Reuniting With Kyle Hamilton, The Importance Of Community Service And More

The Chicago Bears are hitting the road for their second preseason game Thursday night against the Seattle Seahawks.

But Brad Biggs’ weekly Bears mailbag leads off — again — with a player who won’t be in uniform, disgruntled linebacker Roquan Smith.

Let’s cut through the drama of the Roquan Smith situation. What really matters right now and how will a deal to keep him with the Bears be done? — Frank, Pittsburgh

What fun would cutting through the drama be? We need the knife of a master chef to slice our way through this. When you boil down this situation, the Bears hold the most leverage and the leverage that really counts. They have Smith under contract this season and also have the franchise tag available for 2023. Smith’s only recourse once the season begins is to withhold his services, and that’s when he would start losing money. He’s not missing out on paychecks now and I doubt the Bears are issuing any fines because that wouldn’t be a productive way to get a deal done with their star linebacker.

If deadlines spur action, the season opener on Sept. 11 is the date to watch. Obviously Smith needs to be on the practice field before then to show the coaches he’s ready to roll. Coach Matt Eberflus indicated that Smith will travel with the team to Seattle for Thursday’s preseason game and that Smith remains “engaged.” That’s a positive sign amid some head-scratching developments, such as a non-NFLPA-certified representative trying to gauge trade interest with other teams on Smith’s behalf. We’ll see which direction this heads, but I believe the Bears hold the upper hand in this negotiation.

Is Teven Jenkins going to wind up winning the right guard job? — Chris V., Palos Heights

The door is open for Jenkins to push for the job. He lined up with the first team at right guard in practice Tuesday, which indicates there’s a good chance he starts Thursday night in Seattle. Jenkins had a rough go in one-on-one pass-rush drills from my vantage point, but it’s a new position and he has to settle in. Action happens much quicker on the inside, so it might take some time for him to adjust.

Michael Schofield was signed before training camp to a one-year contract for the minimum, so it makes sense for the Bears to evaluate a younger player with the ability to improve. I don’t know if the Bears did Jenkins any favors by waiting this long to slide him inside, but he needs to prove he’s a good fit as the team searches for its best five linemen.

I’ve heard the Bears only get a second-round pick for Roquan Smith. Why not force his hand this year by saying no, just go play, but we’ll let you walk out the door next year? Then the Bears get a compensatory pick anyway. Is anyone saying that in the media? Isn’t that how it would work? — Ned R.

I assume you’re saying the Bears might get only a second-round pick in return if they were to trade Smith. You’re probably not far off. I don’t think a team would surrender a first-round pick for a linebacker, especially one it would have to give a big contract in order to keep. So my guess is they might get a second-round pick and perhaps be able to haggle for a little more — if they explored trading him.

Smith would factor into the equation for 2024 compensatory draft picks, but keep in mind that formula measures a team’s net gains and losses in free agency. So if the Bears signed a bunch of free agents — and signed one to a huge contract — it’s not a given general manager Ryan Poles would add a plum third-round compensatory pick when all was said and done. I don’t think the Bears are examining the Smith situation in terms of a future compensatory pick.

If they’re playing the what-if game looking far down the road, maybe they would use the franchise tag on him after this season and then try to trade him. That might be a better way of getting better value for Smith if contract talks fall apart and they opt to keep him for the 2022 season.

Have you seen that the “HITS” mentality applies to not only players but coaches and personnel? For example, I get the impression that all coaches are expected to pay close attention to details and provide immediate feedback. No “loafing” there either? — @bearingdowngirl

No loafing when the coaches have to grade practice film each day. Matt Eberflus has talked at length about his system to grade everything, so that means the coaches are doing homework to produce those grades on a daily basis. It’s a little more labor-intensive than a teacher who has to grade maybe a couple of quizzes and one test a month — and I’m not saying teachers don’t have an overabundance of work too.

Does Lamar Jackson have a shot to be the outside cornerback across from Jaylon Johnson strictly due to him being healthy unlike Kindle Vildor and Duke Shelley? — @dabears12316244

Vildor returned to practice this week, a good sign for him as he has a chance to impress this coaching staff. I don’t see Jackson as a viable starting option in Week 1 unless more injuries hit the secondary. However, he has taken advantage of chances to be the “next man up” throughout training camp, and that might give him a shot to make the 53-man roster. He has good size at 6-foot-2, 208 pounds, and he got a little experience in 2020 with the New York Jets. The thing to keep an eye on here is the health of other players such as Shelley, Tavon Young, Thomas Graham Jr. and other cornerbacks who have been dinged up.

Any clues from the club on how much the starters will play against the Seahawks on Thursday night? — @jazz_trpt

My advice is to be settled in for the 7 p.m. kickoff because if you’re late, you might miss them. Matt Eberflus said the plan is for most starters to play only six to 10 snaps or perhaps two series. He said the concern is the five-day turnaround between games, and he wants to keep his players healthy and fresh.

The five-day turnaround isn’t unprecedented in the preseason for the Bears. They had a couple of recent instances (2017 and 2018) with five days between the third and fourth preseason games. That wasn’t such a big deal as teams weren’t playing any starters in the final preseason game. However, in 2012 the Bears had a home preseason game against Washington on Aug. 22 followed by a road game against the New York Giants on Aug. 27, then one more in Cleveland on Sept. 1. That was three games in 11 days.

Why did the Bears run such a vanilla offense in the preseason game against the Chiefs? The usual explanation is that teams keep most of their offense under lock and key to limit other teams from putting together a defensive game plan during the regular season. But it is ridiculous to think other teams won’t game plan for Justin Fields to move around the pocket or run plays from a pistol formation. More importantly, the Bears need to open up the playbook during preseason to work out problems and see what works. Thoughts? — Jim A., Plymouth, Minn.

For starters, we’re talking about a really limited sample size. The offensive starters were in the game for three series and 18 snaps. What you saw is some core stuff in the offense. The offensive linemen need to practice some of the bread-and-butter run plays that offensive coordinator Luke Getsy will be calling. We saw Fields identify a pressure on the nice throw to the outside to wide receiver Tajae Sharpe.

Hate to break it to you, but it doesn’t sound like you’ll see much action from the starters Thursday night in Seattle. Matt Eberflus is concerned about overworking the players in a short week with a trip across the country, so starters might be on the field for 10 snaps or fewer. The preseason is an opportunity to work on core plays the Bears will be using, basic stuff in the playbook. It’s hard to “open up the playbook” when you have only 18 snaps and a handful are deep in your own end.

How many offensive linemen do the Bears carry on the roster into the regular season given Lucas Patrick might not be ready until Week 1? — @thevenerablev

Typically teams carry nine offensive linemen on the 53-man roster, and usually only seven are active on game days. The problem with carrying more than nine linemen is they don’t provide any value or flexibility for the special teams coordinator. Barring another injury on the offensive line, I figure the Bears will have nine. That would leave perhaps four slots on the practice squad for offensive linemen.

In your opinion, who do you think the Bears choose to become WR2 and WR3 behind Darnell Mooney? — @carolinabearfan

I would have put Byron Pringle in that mix before he was sidelined with a quadriceps injury. That’s based on the investment in him and his experience in the league. He still probably falls in that category, and based on usage in training camp, you have to think Equanimeous St. Brown has a good chance to get a lot of reps at the start of the season. Figure rookie Velus Jones works his way into the mix as well.

Deandre Houston-Carson has survived three Bears coaching staffs and a series of one-year contracts. Does he make the roster? — @stephenclapp1

I would be stunned if Houston-Carson isn’t on the 53-man roster. He’s the most experienced and best special teams player on the roster. If the Bears assign captains by unit, he has to be the leading candidate to have that designation for special teams. Houston-Carson also can fill in at safety or nickel back on defense. He signed for a guaranteed $1.77 million this season. The new staff was wise to bring him back.

Any updates on the new director of pro personnel and director of college scouting? — @georgeschimmel

It appears the Bears won’t have anyone with those titles after beefing up the front office under new general manager Ryan Poles. They hired Ian Cunningham as assistant GM, a title they haven’t handed out in some time. Instead of having a director of pro personnel, they have co-directors of player personnel in Jeff King and Trey Koziol. That makes it look like Cunningham, King and Koziol will divide and conquer when it comes to overseeing both pro and college scouting. Chris White has the title of assistant director of pro scouting and Breck Ackley is the assistant director of college scouting, so the Bears have forgone the director titles over those two silos in order to have co-directors of player personnel.

Who are the cornerbacks who have stood out to you? Who has disappointed? And which do you predict to make the roster? — @bearsfan1235

Jaylon Johnson has stood out since training camp opened, and that should surprise no one. Rookie Kyler Gordon has flashed when he has been on the field, and it will be interesting to see how he looks Thursday night in Seattle. Players worth attention in the preseason based on how much time they have had on the field in training camp include Lamar Jackson and undrafted rookie Jaylon Jones, who has been one of the few consistently healthy bodies at the nickel position. It’s disappointing that veteran Tavon Young has been injured for most of camp, but that sort of defines his NFL career. He has had trouble staying on the field. We should see more preseason action before we start predicting who makes it.

After watching one preseason game, am I seeing things through rose-colored glasses when I say the Bears look like a team that hustles, tackles, calls smart offensive plays and has five more wins in them than last year’s team? — @huskies714

Rose-colored? Those might be the finest navy-and-orange-tinted glasses you can find. Five more victories would make this an 11-6 team. If you have that much conviction, you should scoot over to the sportsbook and make a tidy wager because I’m sure the odds on such a season would have a handsome payoff.

I expect the Bears to be in the bottom quarter of the league on offense and, if everything goes well, maybe the middle of the pack on defense. Hustle, sure tackling and smart offensive play calling are hallmarks of good teams, and the Bears may be better in each category this season. I don’t think I’m being pessimistic by saying I don’t see them being five games better than they were in 2021.

Any chance linebacker Jack Sanborn makes the 53-man roster? How impressed were you with his performance on Saturday? — @just_acy

The undrafted rookie from Wisconsin maximized his opportunities in the preseason opener against the Kansas City Chiefs when he made five tackles, one for a loss, and had an interception, a fumble recovery and two tackles on special teams. Plenty of roster predictions have turned out very wrong based on one preseason game, but Sanborn certainly caught everyone’s attention. If he continues to be in the right place at the right time, he has a chance to make this team as a reserve with an eye toward special teams.

What is the trade value of Roquan Smith? If the Bears get a high second-round pick, I’m taking it. How about you? — @themaxconnor1

It’s hard to say what Smith’s value on the trade market would be because this isn’t the ideal time of year to be dealing a high-priced player. It’s much easier to make moves like this in March or April. I have one problem with the idea of getting a “high” second-round pick. I don’t see a team that expects to struggle in 2022 — and therefore would be picking near the top of Round 2 — trading for an off-ball linebacker. Why would a team that isn’t going to have a great season fork over a valuable draft pick and presumably then pay Smith what he wants when it knows it has many missing pieces on the roster?

The Bears would have a better chance, if Ryan Poles decides to try to trade Smith, of finding a team that believes it is a contender. That would mean potentially getting a low second-round pick in return. That’s why I’ve said I could see the Bears dealing Smith for a second-rounder and then haggling over another, later-round draft pick. Of course, that’s only if the Bears head down that path. We’re being a little premature because, at least publicly, Poles has shown no desire to consider a trade.

One of the more important but underrated components of Justin Fields’ development this year will be how quickly on average he gets rid of the ball. That was a knock on him coming out of college and was also true last year. He has a longer windup than average and if he’s not decisive with his reads, that can lead to sacks. Though he had a couple really nice throws in the first preseason game, his average was 3.4 seconds, which was similar to last year. Have you seen improvement in practice thus far and is this a point of emphasis with Luke Getsy? — Nick V., Glenview

It’s a big point of emphasis for the Bears, no question about it. They want Fields to operate more efficiently in the pocket and have the ball come out on time. That being said, I want to point out one thing. Fields’ rare athletic ability and movement skills will naturally lead to having more time to throw. He can extend plays with his legs better than the vast majority of quarterbacks by eluding defenders and at times fleeing the pocket. So you have to keep in mind that his time always will be skewed by what is actually a positive in his game.

To take major steps forward, he has to be able to read plays quicker in the pocket and deliver the ball on time, and we’ve seen him scramble more in training camp than I believe the coaching staff would like. Pulling the ball down and escaping the pocket can lead to some huge off-schedule plays. It also can result in him missing opportunities in the coverage.

“It’s just part of who we are and part of our makeup as an offense that we have our progression, we have our footwork and then we have the expectation of the play,” quarterbacks coach Andrew Janocko said. “So what are we trying to get out of this play? What is the timing? What is everything around us? What’s this telling us, what’s that telling us? Going through your progression, going through your footwork, it’s just something we’re always emphasizing. That’s a constant emphasis.”

It’s also an emphasis for the other 10 players on offense. For a well-timed throw to happen, the protection has to be on point and the receiver has to be where he is supposed to be — and when — with hopefully a window for Fields to complete a throw.

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Naperville City Council passes ban on commercial sale of assault rifles – NBC Chicago

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Naperville City Council Passes Ban On Commercial Sale Of Assault Rifles - Nbc Chicago

Just before 1:30 a.m. Wednesday morning — after several hours of heated discussion — Naperville City Council, by an 8-to-1 margin, passed an ordinance banning the commercial sale of high-capacity assault rifles and magazines in city ​​limits.

Residents and business owners thronged City Hall in the western suburbs from Tuesday evening through Wednesday morning, with more than 130 people from both sides of the issue registering to speak.

“This common sense ordinance represents an important step in helping us live in peace and without fear,” said a woman who registered to speak, supporting the proposal.

But not everyone shared his view.

“This order will not allow me and other women access to the tools needed to defend our families in our own homes,” another resident said.

The order comes about six weeks after a suspected shooter killed seven people and injured more than 40 others with an assault rifle during a July 4 parade in Highland Park – which also has a municipal firearms ban. assault – about 45 miles away from Naperville.

The suspect, who has pleaded not guilty to more than 100 charges against him, legally bought the gun in 2020 after obtaining a gun owner’s identification card in 2019 with the help of sponsorship from his dad.

While dozens of people said the order was a step in the right direction, Robert Bevis, the owner of one of Naperville’s two gun stores, opposed it.

“It will bankrupt me – no doubt,” Bevis said. “Just losing the AR-15 – as a product we sell – would put me out of business.”

“It’s a program, its theatre, its smoke and its mirrors,” Bevis continued. “It’s not a way to stop crime or prevent a bad guy from getting a gun.”

Bevis, owner of Law Weapons and Supply, said he plans to take legal action against the city of Naperville.

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The best summer recipe is assembled, not cooked

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Ingredients To Make A Shrimp Salad, In New York, On July 20, 2022. Against The Sweet Melon, The Grilled Shrimp Seems Almost Savory. Food Stylist: Simon Andrews. (Christopher Testani/The New York Times)

Much of the so-called cooking I do in summer is just assembling. Slice up whatever produce is on hand, add something creamy or salty for texture and tang, then dress it all with olive oil and a handful of herbs. Total time spent: 20 minutes. Pleasure received: an entire evening’s worth. Repeat for the whole month of August.

For hot-weather meals such as these, the classics never fail. Tomatoes with mozzarella, basil, maybe a few peaches; cucumbers with red onions, olives or capers; melon with feta and a few leaves of mint.

When the heat becomes especially oppressive, my family is happy to eat one of these light salads for dinner and call it a night. Add a little bread to catch the juices, and pair it with a spritz or cold white wine to round out the meal.

But there are nights when something more substantial is required — maybe people are coming over, or the temperature dropped enough to restore our appetites.

My current strategy for turning almost any summer salad into a robust meal is to throw some quickly grilled or broiled shrimp on top. This works with tomatoes and mozzarella, and it works with cucumbers and onions. But it’s especially wonderful with melon and feta in this speedy, weeknight-friendly recipe.

Often when I cook shrimp, they’re the sweetest, mellowest elements on the plate, sharpened by the likes of garlic and lemon. But here, next to the melon, they taste more savory, their briny succulence and some char from the grill a contrast to the juicy cubes of melon (any kind will do: watermelon, cantaloupe, honeydew or a combination for the more colorful salad).

Chunks of creamy, pungent feta liven the whole thing up. Here’s a tip for using feta. Taste it right out of the package; if it’s too salty and intense, let it soak in some fresh water for an hour or two. This really tones it down.

There aren’t a lot of other ingredients here, just slivers of chile for heat, the grated zest and juice of a couple of floral-scented limes for acidity and some toasted coriander for crunch. It’s a simple yet powerful mix.

And if applying heat to anything just seems out of the question, you can substitute precooked shrimp here, marinating them in the chile-lime mixture for a half-hour or so. It’s an assembled summer dinner, in a very deluxe way.

GRILLED SHRIMP SALAD WITH MELON AND FETA

Ingredients to make a shrimp salad. Against the sweet melon, the grilled shrimp seems almost savory. Food Stylist: Simon Andrews. (Christopher Testani/The New York Times)

Yield: 4 servings

Total time: 30 minutes

  • 2 teaspoons coriander seeds
  • 2 limes
  • 2 garlic cloves
  • 1 Fresno chile, serrano or other fresh chile pepper, minced
  • Salt and freshly ground black pepper
  • 1/4 cup extra-virgin olive oil
  • 1 pound cleaned extra-large shrimp
  • 1 pound cubed melon (about 4 cups; any kind, or a combination)
  • 1 small cucumber, preferably Persian or kirby, thinly sliced
  • 1/4 cup thinly sliced red onion or shallot
  • 1/3 cup crumbled feta
  • 1/2 cup chopped soft herbs, such as mint, basil or cilantro, plus more for garnish

1. Light a charcoal or gas grill or heat the broiler. Make the fire as hot as it will get, and if using a broiler, put the rack close to the heat source.

2. While the grill heats up, lightly crack the coriander seeds in a mortar and pestle, or with the side of a knife on a cutting board. (Careful: They can roll around.) Put them in a small dry skillet over medium heat and toast, shaking the pan once or twice until fragrant, 1 to 3 minutes. Pour into a small bowl.

3. Using a Microplane or other grater, grate zest from both limes straight into the bowl with coriander. Grate in the garlic (no need to wash the grater in between), then add the chile and a large pinch of salt and pepper. Whisk in oil.

4. Pat shrimp dry, then transfer to a medium bowl and season with a pinch each salt and black pepper. Give the coriander mixture a stir, then pour half of it over the shrimp, reserving the rest for the salad. Toss shrimp to coat and set aside while preparing the other ingredients.

5. Cut the zested limes in half, squeeze out 2 tablespoons juice and whisk into the coriander mixture to make a dressing. Cut leftover lime into wedges.

6. Arrange the shrimp in a grill basket or on skewers (or just on a sheet pan if broiling), and grill or broil shrimp until well browned on one side, 2 to 3 minutes. Flip and cook until just opaque and cooked through, 1 to 2 minutes. Transfer the shrimp to a plate and squeeze a wedge of lime all over.

7. In a large bowl, combine melon, cucumber, onion, feta and herbs. Pour in coriander dressing and toss to combine. Taste, and add more salt or lime juice to taste. Top melon salad with grilled shrimp and more herbs, if you’d like.

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Woman dies after being hit by Delhi fire engine: police

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Woman Dies After Being Hit By Delhi Fire Engine: Police

The incident happened as Ramwati was traveling to a factory in Mundka for work.

New Delhi:

A 40-year-old woman was killed after being hit by a Delhi fire engine returning from attending a fire call on Wednesday morning in the Raj Park area outside Delhi, police said.

The victim, Ramwati, lived in Mangolpuri and worked in a factory in Mundka, they said.

The incident happened when Ramwati was on his way to a factory in Mundka for work, police said.

Deputy Police Commissioner (External) Sameer Sharma said the matter was reported at around 9.30am at Raj Park Police Station.

He said Ramwati would have been lying under the rear tire of the truck.

The offending vehicle belongs to Mangolpuri Phase 2 Fire Station and the driver has been identified as Pardeep. The vehicle was arriving after responding to a call in the Prem Nager area, he said.

SHO Raj Park and staff are at the scene with the crime squad, police said, adding that further investigation is ongoing.

(Except for the title, this story has not been edited by NDTV staff and is published from a syndicated feed.)

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