Word: stoppings
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...time of its announcement, enough time has passed now to gauge the rule’s repercussions. For the prodigious high school players that used to go directly to the NBA, like Kobe Bryant and LeBron James, the route to the pros now involves an obligatory one-year stop in college. Superficially it would seem that some time in school is better than none at all. However, the “academic” trip these players take for one year devalues the traditional four-year American university education even more than them skipping college entirely would...
...sound, the NBA should re-allow players to enter the league directly from high school. Rather than letting the small number of high-profile players publicly act as college students for a year and thus set an example to young fans that college is a one-year stop, let them go directly to the professional careers that lie ahead of them already. The student-athlete has a rich history in the country and is still actualized for thousands. It’s crucial that that remain the case for college’s stars as well as the regulars. Let?...
...exception. Served on a pristine plate with fennel gelée, young ginger and artisanal soy, this was pure o-toro (bluefin belly), the pinnacle of fishly flesh, a barely dressed bombshell that exploded on my palate with incomparable taste and texture. It was awesome. But I have to stop eating it. And so do you. (See the top 10 most dangerous foods...
...restaurants want to stop serving bluefin but feel they can't be caught without it. They know it's wrong, but they don't want to lose their tuna-lusting customer to the guy down the street. Even the most popular (and hence most influential) restaurants do it: after Nobu in London was called out by its celebrity clientele last year for serving the tuna, the restaurant kept it on the menu but added a line noting that the species is "environmentally challenged" and suggesting that customers consider an alternative - a wussy solution that pleased nobody but allowed the restaurant...
...people really going to stop dining at Nobu if they can't get bluefin? Half the time they don't even know what kind of tuna they're eating anyway. I recently had albacore sashimi in Michael Schulson's Izakaya at the Borgata in Atlantic City, N.J., and it was incredible - rich, silky, firm and, better still, something I hadn't already eaten 10,000 times. If a casino restaurant can do sushi like that, why can't everybody? And we diners have to do our part by refusing to order wild bluefin or even making our peace with...