Translation issues delay verdict in sun Yang case

LausaNNE, switzerland—Translation problems in the doping case of Olympic swimming champion sun Yang have delayed the expected verdict to January, the Court of arbitration for sport said Tuesday.

Cas said an “agreed-upon written transcript” from the hearing, including sun’s testimony from Chinese into English, is being prepared to help the judging panel who heard the appeal in open court last month.

“in view of these circumstances, the [verdict] is not expected to be issued before mid-January,” the court said. sun is facing a ban from next year’s Tokyo Olympics if the three-judge panel decides he broke anti-doping rules by refusing to cooperate with officials who visited his home in China in september 2018. He disputed their credentials to take his blood and urine samples.

The World anti-Doping agency appealed against a ruling by swimming governing body Fina to simply warn sun over the confrontational incident.

Lawyers and the three judges often had difficulty following proceedings, including cross-examination of sun early in the 10-hour hearing.

Cas rules allow parties to provide their own translators, but those brought by the three-time Olympic gold medalist’s team were replaced during the lunch break by a Wada staff member.

Wada asked the court to ban sun for between two and eight years. it would be a second violation for sun, who served a three-month ban imposed by Chinese authorities in 2014 after testing positive for a banned stimulant. the 1955-56 season.

Culver was a first-team Naia all-american and the south atlantic Conference player of the year as a junior after averaging 17.5 points per game. He is averaging 36.1 points per game this season.

Culver’s big night pushed his career total to 1,534 points, ninth all-time at Wayland Baptist. Kendall Webb has the school record at 2,074 points. Culver could reach the school mark by averaging about 25 points per game the rest of the season.

aP

ursday, December 12, 2019

D1

and bread baker in New York’s Hudson Valley, suggests making your own. You might be surprised by the bread he recommends, and an intriguing secret ingredient: “I love to use slightly dark, gnarly sourdough bread with its nooks and crannies for stuffing. I cut up a little over a pound of bread into 1-inch cubes and mix with a generous 1/3 cup of bourbon. I saute a mix of onions, celery, carrots, local honey crisp apples, garlic, fresh thyme, rosemary, combine it all, and add chicken stock as needed.”

Leader stuffs his bird with the mixture, but you can also bake it separately.

GRAVY

BILL SMITH, recently retired chef at Crook’s Corner in Chapel Hill, North Carolina, has had the good fortune to be a guest at an old friend’s home for years, and his sole task is to make the gravy. He does a lot of the prep ahead of time, and lets the giblets do some of the heavy lifting.

Put the neck and all the giblets except the liver in a saucepan of cold water and simmer until they are well done, he says. You can do this the day before and degrease the cooled broth later. Chop up the gizzard and heart, and shred the meat from the neckbone.

Then, just before dinner, when the bird is done, move it to a platter to rest. Pour off as much fat from the roasting pan as possible, while saving as much of the juices as you can. In a jar with a tight lid, shake a few tablespoons of all-purpose flour into the cold broth until it is completely combined. Put the roasting pan with the remaining cooking juices on the stove over high heat.

“Grab whatever wine is nearby [I have used both red and white] and pour a generous cup into the pan,” Smith says. “Use a whisk to swirl it around and reduce it by half. Add your broth-flour slurry, pouring it through a sieve, and whisk and reduce to the thickness that you prefer. Taste for salt and pepper and stir in the chopped giblets.”

GRATE YOUR BUTTER

IF you are making your own pie crust, first, wow, good for you. And second, instead of cutting the butter into the flour mixture, which is messy and time consuming, try grating it. Take cold butter straight from the fridge and grate it on the large holes of a grater. Mix the flakes into the dry ingredients, then add your liquid.

HOUSEKEEPING

SET the table the night before, or earlier. All of it—glasses, centerpieces, pitchers for drinks, etc. Take out every serving platter, bowl and utensil you will need, and create a little label saying what will go into each dish.

Get thee a cooler: Fridge space is a hot commodity during the holidays, so buy yourself some extra real estate with a big cooler or two filled with ice. Use these for drinks, whipping cream, salad dressing, anything that doesn’t need to be sitting on a flat surface in the fridge.

And now, you’re ready. May your holiday be as smooth as your gravy, and vice versa. n