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Pickleball Is Booming. Not Everyone Is Happy About That

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According to its evangelists, pickleball is America’s fastest-growing sport (it depends on how you measure). According to Architectural Digest, it’s the perfect amenity for new luxury real estate development (it might be). According to your grandmother, it’s blowing up at her retirement home (it definitely is). The last few years are probably the first time you’ve ever heard of the sport if you have at all, and you may be wondering what is going on. 

Fear not, an avalanche of recent pickleball press can answer all of your questions. This year, The New York Times declared the sport “ready for prime time.” NPR bemoaned the mere 10,000 places to play across the country. Town and Country called it the “preferred sport of the one percent.” The New Yorker asked, “Can pickleball save America?”

Most of the recent articles on pickleball follow a predictable rubric, beginning by explaining how the game works: Players use composite or wooden paddles to whack a plastic ball back and forth over a short net until it bounces twice or out of bounds—like a game of ping-pong where you can stand on the table. Then, as if it follows naturally from the game’s simplicity, they trace the game’s meteoric rise in popularity, from invention in the ‘60s by a quirked-up Republican congressman to its rapid ascent to the mainstream over the last few years.

The only thing moving faster than this venture capital-backed gold rush are pickleball’s haters, of which there are many. No one wants to be told to like something, after all. To detractors like us, it’s a senior citizen’s idea of something youthful and hip—the Pete Buttigieg of sports, if you will. 

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Illustration by Michael Houtz

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Click the link below for the article:

https://www.gq.com/story/why-everyone-hates-pickleball?utm_source=pocket_discover

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Congo City

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The Democratic Republic of the Congo, informally Congo-Kinshasa, DR Congo, the DRC, the DROC, or the Congo, and formerly and also colloquially Zaire, is a country in Central Africa. The DRC is located in sub-Saharan Africa, bordered to the northwest by the Republic of the Congo, to the north by the Central African Republic, to the northeast by South Sudan, to the east by Uganda, Rwanda, and Burundi, and by Tanzania (across Lake Tanganyika), to the south and southeast by Zambia, to the southwest by Angola, and to the west by the South Atlantic Ocean and the Cabinda exclave of Angola.

By area, it is the second-largest country in Africa and the 11th-largest in the world. With a population of around 108 million, the Democratic Republic of the Congo is the most populous officially Francophone country in the world. It is a member of the United Nations, Non-Aligned Movement, African Union, East African Community, COMESA, Southern African Development Community, and the Economic Community of Central African States. The capital and largest city is Kinshasa, which is also the world’s most populous Francophone city and largest city in Africa. It is the third largest African city in metropolitan area after Lagos and Cairo.

Centered on the Congo Basin, the territory of the DRC was first inhabited by Central African foragers around 90,000 years ago and was reached by the Bantu expansion about 3,000 years ago. In the west, the Kingdom of Kongo ruled around the mouth of the Congo River from the 14th to 19th centuries. In the northeast, center, and east, the kingdoms of Azande, Luba, and Lunda ruled from the 16th and 17th centuries to the 19th century. King Leopold II of Belgium formally acquired rights to the Congo territory in 1885 and declared the land his private property, naming it the Congo Free State. From 1885 to 1908, his colonial military forced the local population to produce rubber and committed widespread atrocities. In 1908, Leopold ceded the territory, which thus became a Belgian colony.

Congo achieved independence from Belgium on 30 June 1960 and was immediately confronted by a series of seccessionist movements, which culminated in the seizure of power of Mobutu in a 1965 coup d’état. Mobutu renamed the country Zaire in 1971 and imposed a harsh dictatorship until his overthrow in 1997 by the First Congo War. The country then had its name changed back and was confronted by the Second Congo War from 1998 to 2003, which resulted in the deaths of 5.4 million people. The war ended under President Joseph Kabila who governed the country from 2001 to 2019, under whom human rights in the country remained poor and included frequent abuses such as forced disappearances, torture, arbitrary imprisonment, and restrictions on civil liberties. Following the 2018 general election, in the country’s first peaceful transition of power since independence, Kabila was succeeded as president by Félix Tshisekedi, who has served as president since. Since 2015, the Eastern DR Congo has been the site of an ongoing military conflict in Kivu.

The Democratic Republic of the Congo is extremely rich in natural resources but has suffered from political instability, a lack of infrastructure, corruption, and centuries of both commercial and colonial extraction and exploitation with little widespread development. Besides the capital Kinshasa, the two next largest cities, Lubumbashi and Mbuji-Mayi, are both mining communities. The DRC’s largest export is raw minerals, with China accepting over 50% of its exports in 2019. In 2019, DR Congo’s level of human development was ranked 175th out of 189 countries by the Human Development Index. As of 2018, around 600,000 Congolese have fled to neighbouring countries from conflicts in the center and east of the DRC. Two million children risk starvation, and the fighting has displaced 4.5 million people. Wikipedia

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An image from Congo City

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 Congo City – Bing images

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TikTok and the Fall of the Social-Media Giants

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Last month, Blake Chandlee, TikTok’s president of global business solutions, was asked if he was concerned about competition from existing social-media networks like Facebook. Chandlee, who spent more than twelve years at Mark Zuckerberg’s company before moving to TikTok, dismissed the idea. “Facebook is a social platform. They’ve built all their algorithms based on the social graph,” he said, referring to the network of links to friends, family, and casual acquaintances that Facebook users painstakingly assemble over time. “We are an entertainment platform. The difference is significant.” Chandlee appeared to be responding to recent moves made by Facebook. Last year, the company integrated a TikTok-style short-video format called Reels directly into its main app. Then, in an internal memo sent this spring, Tom Alison, a senior executive at the social-media giant, announced a plan to modify the platform’s news feed to focus more on these short videos, tweaking the algorithm to display the most engaging content, even if these selections are “unconnected” to accounts that a user has friended or followed. Facebook, it seems, is moving away from its traditional focus on text and images, spread among people who know one another, to instead adopt TikTok’s emphasis on pure distraction. This shift is not surprising given TikTok’s phenomenal popularity, but it’s also shortsighted: platforms like Facebook could be doomed if they fail to maintain the social graphs upon which they built their kingdoms.

To understand Facebook’s current danger, it helps to better understand its original success. In the spring of 2004, when my college friends signed up for TheFacebook.com, as it was then called, they did so because other people they knew were signing up as well. (One of the platform’s early killer features was the ability to check the “relationship status” of classmates.) By the end of 2006, the year in which Facebook opened to the general public, the service had already gathered twelve million active users. At that point, network-effect advantages made it hard for a competitor to emerge; two years later, when Facebook hit a hundred million active users, competition became all but impossible. Why would you join a new network dedicated to connection with people you know if everyone you knew was already on Facebook?

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Illustration by Tim Enthoven

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Click the link below for the article:

https://www.newyorker.com/culture/cultural-comment/tiktok-and-the-fall-of-the-social-media-giants?utm_source=pocket_discover

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It’s Time to Grill Weird, Unpopular Root Vegetables

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Cauliflower is great for grilling. Its sturdy structure and ability to absorb sauce and spice make it a natural choice for a main grilled vegetarian dish. The problem is, we have recently been asking too much of cauliflower. It is now our flour, our rice, our chicken, and our steak, and its overexposure mostly leads to groans among both vegetarians and anyone who would like to introduce a second vegetable into their system.

“Whenever I do an offsite event, the cop-out dish is cauliflower for vegetarians,” says Greg Baxtrom, chef and owner of Olmsted, Patti Ann’s, and Maison Yaki in Brooklyn. “There’s, like, four courses of some poor vegetarian getting cauliflower for everything.” So for your summer grilling plans, it’s time to look for flavor where no one wants it. It’s time to grill weird, unpopular root vegetables.

Baxtrom says his favorite vegetables to grill are things like kohlrabi, turnip, and rutabaga. “They’re usually pretty cheap because nobody wants them,” he says. They work because, like cauliflower and so many other vegetables, they are all members of the brassica family. They are sturdy and can easily take on the flavors of whatever you use to season them. But they also each have distinct flavors and textures. Rutabaga is both sweet and bitter, with a somewhat creamy texture. Kohlrabi is crunchy and zesty. Turnips and parsnips are like nuttier and earthier potatoes. And of course, there’s the ever-popular sweet potato, which you should freeze before you bake and grill.

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https://cdn.vox-cdn.com/thumbor/F8RVUOggc-McQblZ3Sp4-xKtfT4=/0x0:3000x1800/920x613/filters:focal(1260x660:1740x1140):format(webp)/cdn.vox-cdn.com/uploads/chorus_image/image/70970862/Waters_Niki_Eater_Grilling_Root_Vegetables_Final.0.jpgNiki Waters/Eater

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Click the link below for the article:

https://www.eater.com/23161512/summer-root-vegetable-grilling-kohlrabi-rutabaga-turnip

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Grilled corn smothered with peanut sauce is a brilliant, tasty mess

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This is one of those recipes that grab me by the name alone, and I hope it does the same for you: Grilled Corn With Peanut Sauce. I adore the former, and I adore the latter, so put the two together, and I’m in heaven.

Cookbook author Rukmini Iyer writes that she got the idea from Indonesian gado-gado — particularly its sauce based on peanut butter, coconut milk and chiles. “It occurred to me that the dressing, slightly adapted, would work beautifully with grilled corn on the cob — and, joy, it did!” she writes in her latest book, “The Green Barbecue.”

A heavily dressed corn on the cob always reminds me of the Mexican staple esquites, a.k.a. elote, but in this case, the flavors are distinctly Southeast Asian. It could hardly be easier: After chopping ginger and chile, you whisk together the sauce, grill the corn, and spoon the sauce over the cobs before serving (or let guests do it themselves).

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https://www.washingtonpost.com/wp-apps/imrs.php?src=https://arc-anglerfish-washpost-prod-washpost.s3.amazonaws.com/public/I3TYU4HA6MI6ZLTENMR6KFK3MI.jpg(Tom McCorkle for The Washington Post/Food styling by Gina Nistico for The Washington Post)

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Click the link below for the article:

https://www.washingtonpost.com/food/2022/06/19/grilled-corn-peanut-sauce-recipe/?utm_source=pocket_collection_story

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How to talk about money, privilege with friends — before it’s time to split the bill

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As restaurants and bars slowly open back up and group outings have returned, I, Jazmín Aguilera, find myself wondering how it is that we as a society have lived through a deadly pandemic and reorganized our whole way of life — and have yet to definitively decide on what’s acceptable etiquette for splitting a dinner check.

Of course, that’s not for the lack of options available. There are countless tools and resources for money transfers or bill sharing, and very little resistance to incorporating Venmo or cash apps into our social lives. But those tools come into play after a group has decided on how to settle up.

Despite how easy it is to pay for your share, the social nuances of deciding how the check will be split are not so easy to sort out. Some folks want to pay for themselves only. Other folks don’t mind an even split to make the server’s life a little easier. Others prefer the most chaotic option: Oh, don’t worry about it. You just get the next one.

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https://media.npr.org/assets/img/2021/12/07/sol-cotti---npr---money-with-friends-2_wide-27f2f4d5da611eb2cf1d6839b0816a13529e87fa-s800-c85.webpSol Cotti for NPR

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Click the link below for the article:

https://www.npr.org/2021/12/02/1060996322/how-to-talk-about-money-privilege?utm_source=pocket_collection_story

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Isle of Skye, Scotland

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The Isle of Skye, or simply Skye, is the largest and northernmost of the major islands in the Inner Hebrides of Scotland. The island’s peninsulas radiate from a mountainous hub dominated by the Cuillin, the rocky slopes of which provide some of the most dramatic mountain scenery in the country. Although Sgitheanach has been suggested to describe a winged shape, no definitive agreement exists as to the name’s origins.

The island has been occupied since the Mesolithic period, and over its history has been occupied at various times by Celtic tribes including the Picts and the Gaels, Scandinavian Vikings, and most notably the powerful integrated Norse-Gaels clans of MacLeod and MacDonald. The island was considered to be under Norwegian suzerainty until the 1266 Treaty of Perth, which transferred control over to Scotland. The 18th-century Jacobite risings led to the breaking-up of the clan system and later clearances that replaced entire communities with sheep farms, some of which involved forced emigrations to distant lands. Resident numbers declined from over 20,000 in the early 19th century to just under 9,000 by the closing decade of the 20th century. Skye’s population increased by 4% between 1991 and 2001. About a third of the residents were Gaelic speakers in 2001, and although their numbers are in decline, this aspect of island culture remains important.

The main industries are tourism, agriculture, fishing, and forestry. Skye is part of the Highland Council local government area. The island’s largest settlement is Portree, which is also its capital, known for its picturesque harbor. Links to various nearby islands by ferry are available, and since 1995, to the mainland by a road bridge. The climate is mild, wet, and windy. The abundant wildlife includes the golden eagle, red deer, and Atlantic salmon. The local flora is dominated by heather moor, and nationally important invertebrate populations live on the surrounding sea bed. Skye has provided the locations for various novels and feature films and is celebrated in poetry and song.

The first written references to the island are Roman sources such as the Ravenna Cosmography, which refers to Scitis, and Scetis, which can be found on a map by Ptolemy. One possible derivation comes from skitis, an early Celtic word for “winged”, which may describe how the island’s peninsulas radiate out from a mountainous center. Subsequent Gaelic-, Norse- and English-speaking peoples have influenced the history of Skye; the relationships between their names for the island are not straightforward. Various etymologies have been proposed, such as the “winged isle” or “the notched isle”, but no definitive solution has been found to date; the place name may be from an earlier, non-Gaelic language. Wikipedia

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An image from Isle of Skye, Scotland

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Click the link below for images:

https://www.bing.com/images/search?q=isle+of+skye&go=Search&qs=ds&form=QBIR&qft=+filterui%3Aphoto-photo&first=1&tsc=ImageBasicHover

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10 Chef-Approved Grilling Tricks to Take Your Barbecue to the Next Level

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Summer is America’s season of pleasure—long weekends, refreshing swims, cold drinks—and the annual coronation of grilling as the seasonal king of cooking methods. It doesn’t feel like summer has truly arrived until you’re outside and your backyard is filled with the heady smoke of a grill. While you might already know your way around a grill, there are plenty of ways to make this outdoor cooking season your best yet. We tapped lifelong griller Bill Briand, a three-time James Beard nominee and the executive chef at Playa at Sportsman Marina and Fisher’s at Orange Beach Marina, for his top grilling secrets.

Grill and grill often

Whatever your favorite kind of grill is, Briand says, cook on it as much as you can while the weather holds out. The more comfortable you are with the grill, the more possibilities you can explore with this method of cooking. “I pretty much grill every night that I’m not cooking in the restaurant,” he says. For grilling novices (or experienced grillers looking for even more delicious and consistent results), Char-Broil TRU-Infrared cooking technology creates the closest thing to no-fail grilling. The magic lies just below the grates: a steel emitter plate retains the natural infrared heat of the flames and radiates that heat back to your food, yielding tastier, juicier meat, fish, vegetables, you name it.

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https://pocket-image-cache.com/direct?resize=w2000&url=https%3A%2F%2Fstg.saveur.com%2Fapp%2Fuploads%2F2019%2F04%2F22%2FC4VHNRSEUHMOS5PPKKWASTZCVU.jpg

Grilled chicken breasts mean it’s summertime.  Photo by Char-Broil

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Grill Often

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Click the link below for the article:

https://getpocket.com/explore/item/10-chef-approved-grilling-tricks-to-take-your-barbecue-to-the-next-level?utm_source=pocket_collection_story

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