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'I'm 6, I Became Head Coach of an Ice Hockey Team'
The Peterborough Petes told me that they wanted me for head coach and I said to my mom that I was going to go into that room and get those players motivated! It was so awesome to have the chance to coach famous hockey players that I look up to.
4 m
newsweek.com
GameStop's losses are widening. It's still up more than 800% this year
For once, investors are treating GameStop like a normal stock.
edition.cnn.com
Eye Opener: FDA considering whether to authorize COVID boosters for some teenagers
The FDA is considering whether to authorize COVID boosters for some teenagers amid fears over the Omicron variant. Also, witnesses began to testify in the trial of Kim Potter, the former police officer who is charged in the fatal shooting of Daunte Wright. All that and all that matters in today’s Eye Opener.
cbsnews.com
Democrats' climate provisions meet the 'Byrd bath,' as Manchin battles the methane fee
But Senate Democrats are confident the key climate provisions in their nearly $2 trillion social spending bill will pass with the Senate parliamentarian.
washingtonpost.com
Video Shows Python With Large Bat Sticking Out of Its Belly
The snake was found with the bat wings nearly poking through its side.
newsweek.com
Army to award Purple Hearts to 39 soldiers injured in Iran missile attack following CBS News report
The Army will award the Purple Heart to 39 soldiers injured when Iran struck their airbase in Iraq with ballistic missiles. This comes after a CBS News investigation revealed the soldiers were denied the honor and the medical benefits that come with it, despite appearing to qualify. Catherine Herridge reports.
cbsnews.com
Trial for officer who shot Daunte Wright begins in Minneapolis
The trial of former officer Kim Potter began Wednesday in Minneapolis months after Potter shot and killed 20-year-old Daunte Wright. Wright's mother Katie Bryant took the stand as the first witness against Potter.
cbsnews.com
Cancun tourists escape cartel gunfire at all-inclusive resort
Tourists visiting Cancun are sent running for their lives after gunmen on jet skis opened fire on the beach, steps away from the Grand Ocean Palm resorts.
foxnews.com
Senators grill Instagram head on app's potential harmful impact on teens
Instagram head Adam Mosseri was questioned by senators Wednesday on the social media app's potential harmful impact on teenagers. The testimony on Capitol Hill comes as parents and a bipartisan group of lawmakers call for legislation and oversight of social media platforms. Kris Van Cleave reports.
cbsnews.com
Former senator Robert J. Dole to lie in state at U.S. Capitol; Biden to pay tribute
A funeral for Dole, who died Sunday at age 98, will be held Friday morning at Washington National Cathedral.
washingtonpost.com
Winter storm could bring a foot of snow around mountains of Lake Tahoe
A winter storm headed for the Sierra late Wednesday could drop as much as a foot of snow on mountaintops around Lake Tahoe and bring a few inches to Reno and surrounding valleys by Thursday.
foxnews.com
Mom Accidentally Leaves Her Adult 'Toy' Charging and Her Son's Reaction Is Priceless
The boy demanded that his mother hide the toy in a suitcase, dresser or even inside a sock—to the hilarity of TikTok viewers.
newsweek.com
FDA could authorize boosters for 16- and 17-year-olds, improving fight against COVID-19
The FDA is considering whether to authorize boosters for 16- and 17-year-olds and could announce a decision as soon as Thursday. It comes as U.S. health officials are urging Americans to use all the tools available to fight COVID-19. Nikki Battiste reports.
cbsnews.com
Rapper Slim 400 dead at 33: Gunned down in Los Angeles
Slim 400, a rising star on the West Coast hip-hop scene, has died of a fatal gunshot wound in California. He was 33. The Compton-raised rapper was gunned down Wednesday night in the Inglewood neighborhood of Los Angeles, law enforcement sources confirmed to TMZ. No details about what ignited the deadly encounter — or how many...
nypost.com
Tristan Thompson paternity lawsuit sealed after gag order request
It appears the Sacramento Kings player was granted his gag order because his paternity lawsuit is no longer searchable, per the now-confidential filing.
nypost.com
US must not enable evil in China and at the Beijing Olympics
The Biden administration clearly hopes that a diplomatic boycott will be enough to put Beijing on notice. It won’t be
foxnews.com
Merry Christmas from our family (2 adults, 4 children and numerous unlicensed guns) to yours!
Some of us are smiling; the other six are guns.
washingtonpost.com
The best things to do in the D.C. area the week of Dec. 9-15
Watch holiday movies at a drive-in or in a beer garden, find the perfect gift at an outdoor market, or hear the soundtrack to "A Charlie Brown Christmas" performed in concert.
washingtonpost.com
Dana White reveals UFC in talks with Kayla Harrison: 'Come over here and fight the GOAT'
There's only one way for Kayla Harrison to prove she's the best, according to UFC president Dana White.       Related StoriesDana White reveals UFC in talks with Kayla Harrison: 'Come over here and fight the GOAT' - EnclosureCharles Oliveira says remaining humble key to remaining on top: 'I've proven myself as a champion'Charles Oliveira says remaining humble key to remaining on top: 'I've proven myself as a champion' - Enclosure 
usatoday.com
Lewis Hamilton and Max Verstappen set to meet in Formula One finale
Max Verstappen can deny Lewis Hamilton's bid for Formula One history while making a bit of his own Sunday at the Abu Dhabi Grand Prix.
washingtonpost.com
A TikTok food star on why gas stoves are overrated
Jon Kung prefers his portable induction stove to the gas stove in his home kitchen. | Michelle Gerard and Jenna Belevender/Courtesy of Jon Kung As the natural gas industry tries to defend its turf, chefs are touting the benefits of induction cooking. The American stovetop is increasingly a battleground in a war over the fate of the 70 million buildings powered by natural gas. On one side of the stove wars is the natural gas utility industry, which has tried to thwart cities considering phasing out gas in buildings. One of its PR strategies has been to hire influencers to tout what they love about cooking with gas to generate public opposition to city efforts. On the other side are climate and public health advocates who point to years of mounting scientific evidence on what combusting methane in a kitchen does to one’s health. Even the relatively small amount of gas burned by the stove has an outsized effect on indoor health because it releases nitrogen dioxide and carbon monoxide, two pollutants known to increase risks of respiratory and cardiovascular disease. Dozens of cities in California have passed stronger building codes that encourage new construction to be powered by electricity instead of natural gas pipelines. New York City and Eugene, Oregon, may be the next cities to adopt these ordinances. As more cities move to electricity, what will replace gas stoves? Instead of the electric coiled stoves Americans have learned to hate, there is a newer technology that many chefs prefer: induction. One of the foodie influencers weighing in is the rising TikTok star Jon Kung, a Detroit-based chef who adopted induction years ago because it keeps his kitchen cool and his air cleaner. Kung, who grew up in Toronto and Hong Kong, learned to love induction while training in China, where induction is more common than in the US. He considers the climate benefits of a stove powered by an increasingly clean grid an added bonus. Kung’s home kitchen has a gas stove. But he almost always uses a portable induction cooktop — for private dinners and pop-up events he’s hosted around Detroit and, more recently, for his short, playful cooking tutorials on TikTok, where he’s amassed 1.5 million followers. Climate advocates have sought to elevate Kung and other chefs with their own education campaign on induction. In March, the group Mothers Out Front hired Kung for a paid promotion on why he prefers induction to gas. I called up Kung to learn more about why the health and working conditions of kitchens are less safe than most people realize, and the role chefs can play in advocating for environmental and worker health. The interview has been edited for length and clarity. Rebecca Leber Let’s start with the basics. What is induction? Jon Kung Essentially, induction stoves use a magnetic field to heat the pan itself from within. [Only certain kinds of pans work with induction.] With gas, the flame heats underneath to get the pan hot. You’ll hear a fan go off to keep the induction burner cool itself, but you’re literally pressing a button and turning it on. Rebecca Leber What do you see as the environmental benefits of induction? Jon Kung Gas stoves produce a lot of indoor air pollution, there’s a lot of exhaust and fumes. After a certain period of time, your gas stove will burn less and less cleanly. With induction, the pollution is limited to what you generate to make that electricity. In an electric grid that uses hydroelectric, solar, or wind power, you’re actually using cleaner sources of power to cook with. It just depends what your grid is like. So, for example, I am building a home that is all induction and will be installing solar power on the roof at that home. Most of my energy for home-use cooking will be generated through clean energy. Rebecca Leber What was your introduction to induction cooking? Jon Kung I’ve had the pleasure of working in both large kitchens that use gas and large kitchens that use induction. [The latter] was over seven years ago, I was working at this 24-hour restaurant in Macau in China. All of the facilities that I was using were all 100 percent induction. There were woks the size of me to boil water for pasta and noodles. Rebecca Leber And lately you’ve been using induction for doing pop-up dinners and cooking at home, right? Jon Kung In my own home kitchen I’m doing as much induction as I possibly can, just for the sake of my own comfort and issues like indoor air pollution. It’s just a much more efficient way of cooking in the sense that any of the heat you need to do your job is concentrated at what you’re trying to cook, not just displaced into the room and your body. Rebecca Leber Interesting you say you used induction out of necessity. What made it a necessity? Jon Kung Lack of ventilation was the biggest thing because I lived in a super-old building in Detroit, and even though there was a gas range in there, there was no ventilation that was helpful. It predated any kind of safety and health regulations. Because of that, I started using induction ranges. I was also doing pop-ups in places like museums where it was really important I didn’t have a lot of exhaust in these rooms. So induction does seem like the natural way to go because it provided me with the power I need, with portability and cleanliness, and lack of fumes that requires me to have a fan. Whenever I tried to cook at my home [with gas] in the same way that I cook in that restaurant, I set off the fire alarm because there wasn’t enough ventilation. The fans just weren’t strong enough to take in all of the smoke and gas. Rebecca Leber You’ve worked in professional kitchens in restaurants, too. What’s it like in a restaurant kitchen that is relying on gas? Jon Kung The heat is uncomfortable. It’s almost like disregard for the comfort of workers the way that kitchen life here is just accepted. You’re supposed to suffer for your art and for your craft here, and the open flame cooking is just one of the components of that. If we ever got a break at all, I would run downstairs just to change a T-shirt because one of them was so soaked that you literally could wring through it. We would get that sweaty depending on how much the restaurant cares to put in the appropriate ventilation. We’d go to the walk-in coolers and freezers and we’d be steaming off of our skin simply because we’re so hot. Rebecca Leber What about air quality? Jon Kung Because of workplace regulations, the ventilation for professional kitchens has to be so much stronger than what people have at home. It all depends on the [restaurant] owner; how much money the owner is willing to spend could determine what kind of air quality you have. If you did all induction, that just takes that factor completely out of it — all you need is ventilation that will get steam and some heat out of there. But you won’t need to force fumes into one specific direction to prevent it from going into your lungs. Gas burners, if they ever burn clean in a professional setting, would probably only be that way for the first month. Those things are, by and large, so dirty and get so clogged and become so inefficient over time. Very few kitchens operate at 100 percent efficiency and 100 percent cleanliness, simply because manpower isn’t there to maintain restaurants in that way. There’s no way that being around any of that is good for you. Especially if that is your job, being there 12 to 14 hours a day. Over time it creates a very unsafe environment for our workers’ long-term health and well-being. Rebecca Leber I’m not sure home cooks always think about ventilation either. Most gas stovetops, like your apartment kitchen, aren’t even equipped with a hood that vents to the air outside. At best, they have a fan that recirculates polluted air. What’s ventilation like in a restaurant kitchen versus at home? Jon Kung Having working ventilation is part of the health code to make sure your restaurant is approved to run. And it’s usually really powerful to the point that you have these fans going and it’s really hard to hear people right next to you because they’re just so loud. These ventilation systems are not in everyone’s home. Even though the gas burners may not be quite as strong, I don’t see how these little microwave-over-the-range things are doing enough to mitigate the pollution caused by these burners. Obviously, even when you’re using induction, you’re gonna want ventilation for things like offsetting steam, for when you’re boiling water or when you’re frying food. But ventilation is mainly there to take in the fumes of your gas burner. You don’t really need strong ventilation if you were just using electric burners, but because most people use gas they need one that is stronger. Rebecca Leber What would it take for more restaurants to adopt induction burners? Jon Kung There are no financial incentives to get people to adopt this new technology. Especially in the restaurant industry where margins are so small people are terrified to try anything new because what is new might be something that doesn’t work. Certainly high-end restaurants have the budgets to do this. [Dan Barber’s Blue Hill restaurants in New York use both kinds of stoves.] It seems like when you have a lot of money, that’s when you’re able to budget a damn to give for the quality of life for your workers because restaurants at that caliber have a high interest in retaining workers. Therefore, every little bit helps, including maintaining comfort, health, and safety for those workers. But when you’re trying to talk about people on the ground level, people that are operating at a loss in their restaurant and restaurant groups, then that becomes a little less of a priority. Rebecca Leber What is your advice for the readers who are mulling over a kitchen renovation or are eyeing a plug-in induction stovetop? Jon Kung There are simple plug-in burners that people can use that cost $200. [There are other models for under $100.] The quality will vary based on how much money you’re willing to spend. At the same time, the cost of adopting this just to try is relatively low, and people might appreciate the fact that they can actually use this burner anywhere in their kitchen and can maximize use of counter space or whatnot. Rebecca Leber Is there much of a learning curve to induction? Jon Kung As with any kind of tactile skill and everything that is different or new, it takes a little bit of time to get used to. Honestly, if people just give it a shot, they’ll realize it’s a lot more like gas cooking than people give it credit for. The trade-off of adopting induction is learning a new kind of timing for your cooking. Also: Make sure that your pans are compatible. If a magnet will stick to your pan, it should work. Cast iron works beautifully with it as well — if you have a saucepan or dutch oven. Rebecca Leber There’s a lot of myth-building around gas cooking and its place in the food and restaurant industry. What do you think is the biggest myth? Jon Kung Any argument or reluctance to adopt induction seems to come from a refusal to change and possibly an old toxic masculine perspective, where it’s, “Oh, I want to cook with fire, fire is part of our job.” I’ve never heard any argument for gas that really makes sense from a professional standpoint except maybe for initial investment and cost. But otherwise, any kind of romance of cooking doesn’t come from a place of logic. It comes from a place of nostalgia, which is not really how to run a business. Rebecca Leber What is the role of chefs like you doing this kind of advocacy? Jon Kung If we normalize induction in the restaurant it becomes something desirable to people at home because they want to be able to do everything the pros do. And it’s funny because the best of the best have already adopted this technology. I just don’t think anyone’s really vocal about it yet, for whatever reason. But chefs will do it for one of a few reasons. One might be for the environment, one might be workers’ safety and comfort. Either way, both of those things apply to your home.
vox.com
West Hollywood hopes to become Amsterdam-like pot-based tourist lure
The city plans to is going green, as in allowing the cannabis industry to expand and transform entertainment in the city in a way similar to the famously popular European weed-tourism hotspot Amsterdam.
cbsnews.com
Biden promised to reverse Trump's health policies. He's done that -- mostly.
A look at which rules the administration has overturned and which are still in place.
washingtonpost.com
'Baseball is not Bangladesh:' Why MLB survived the 1994 strike – and how it will outlast this lockout
MLB survived the 1994-95 strike; recovering from this lockout will take a different form, with smaller stakes but significant long-term implications.      
usatoday.com
Italy fines Amazon $1.3 billion, saying it hurts other sellers
Penalty is one of the biggest against the online retailer, which Italian authorities accuse of abusing its dominance.
cbsnews.com
'Stop the Steal' organizer cooperating with Jan. 6 committee probe
Ali Alexander, a prominent conservative activist who organized "Stop the Steal" rallies after the 2020 election, is cooperating with the House Jan. 6 select committee.
abcnews.go.com
Kevin McCarthy convenes top House candidates in Washington, promotes diversity of GOP recruits
Minority Leader Kevin McCarthy brought together eight Young Guns candidates in Washington on Wednesday.
foxnews.com
Snowy weather underway across Rockies as warm-up forecast for much of US
A big snowstorm is underway Thursday across the Rockies, bringing the most snow so far this season for the region.
foxnews.com
NFL Power Rankings 2021: Top 10 teams ahead of Week 14
The New England Patriots are once again at the top of the AFC.
foxnews.com
David Perdue confesses he would have aided a coup. He’s not the only one.
We cannot elect insurrectionists.
washingtonpost.com