The First Year Of A Paralympic Quad Is All About The Process For The Para Alpine Ski Team

The Para alpine skiing calendar can best be described as condensed and relentless.

 

The highly competitive, almost non-stop schedule is not particularly conducive to focused, consistent and quality runs. The best-trained skiers spend nearly all four years in a Paralympic quad repeating their habits, refining their technique and honing in on the smallest details so that when they’re at the start gate in the Paralympic Winter Games, they are able to replicate their best personal performance under the most intense circumstances.

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Upstart kitchen, in Sherman Park, has a line of entrepreneurs eager to start food businesses

At any given moment, the entrepreneurs who rent prep space in the shared commercial kitchen at Upstart Kitchen, 4323 W. Fond du Lac Ave., could be making barbecue, Nigerian cuisine, liquor-infused ice cream, baked goods, potato chips or community meals.

In the 15 months since it opened, Upstart Kitchen maxed out with 40 tenants using the space 24 hours a day, seven days a week. The wait list for entrepreneurs, which sat at an impressive 75 names about a year ago, has ballooned to more than 220 names.

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Wisconsin chef is among the creators of new indigenous food publication

A groundbreaking Indigenous multimedia publication and cookbook has begun publishing, and a Wisconsin chef plays a central role.

Chef Kristina Stanley, an adjunct professor at Fox Valley Technical College in Appleton and former business owner in Madison, is project manager of The Gathering Basket, a new online indigenous community journal.

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'Food is the connector': UW-Madison chef aims to reinvigorate traditional African meals

On a warm Friday night in October, jazz music mingles in the air with the smell of collard greens at Cafe Coda, a Black-owned music venue in Dane County.

Out front, the Adem Tesfaye Band has patrons dancing, and in the back room, Chef Yusuf Bin-Rella is preparing collard greens for the musicians and VIPs to have at their set break.

Inside a pressure cooker, greens, Scotch bonnet peppers, onions and garlic that were pulled from the dirt at Troy Farm on Madison’s north side by Bin-Rella about an hour prior were blending with bacon and smoked turkey. The result was a mouth-watering scent that lured people backstage.

Bin-Rella hadn’t necessarily planned to cook. He was at Cafe Coda to see friends and unwind, but he can’t resist feeding people.

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Sports Illustrated: Robb Stauber brings a goalie's point of view behind the bench for Team USA

PLYMOUTH, Mich.—A catcher in baseball. A point guard in basketball. Soccer and hockey goalies. Each of them has their own set of challenges, but anyone that’s played any of those positions shares a mindset and frame of reference with all the others. They’re the 'big picture' people. 

A striker has a singular focus on the net. A centerfielder sees their slice of the outfield. But the 'big picture' folks see the whole field of play. A goalie sees not just the person with the puck, but whether the lane is open, how the defenders are converging and where the other forwards are heading for passes. They watch the full width of the ice and synthesize all those pieces of information instantly. And they do it without thought. It becomes inherent to who they are and how they participate in the game.

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NCAA: Sidney Peters Is a Backup No More

Sidney Peters is living a lot of young goalies' dreams. She's the starting goalie for the University of Minnesota women's hockey team, and she's about to play in the Frozen Four with a chance at another national championship.

But it's been a long road to happiness and success. Beyond the regular struggles, both mental and physical, Peters has had difficulty adjusting to life in college -- not just because of the elevated level of play, but because she found herself in an unfamiliar role as a backup.

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