SiriusXM launches 24/7 pro wrestling channel on July 1
The satellite radio provider announced Thursday that Pro Wrestling Nation 24/7 will take over Channel 156 beginning Tuesday.
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Winnipeg Free Press
12 hours ago
- Winnipeg Free Press
Clement and Varsho homer as the Blue Jays reach 70 wins with a 5-1 victory over the Cubs
TORONTO (AP) — Ernie Clement and Daulton Varsho homered, and the Toronto Blue Jays became the first AL team to reach 70 wins by beating the Chicago Cubs 5-1 on Tuesday night. Vladimir Guerrero Jr. had three hits as the AL East-leading Blue Jays (70-50) improved to 23-11 against NL opponents. The Cubs have dropped five of seven. In those five losses, they scored a total of six runs. Toronto right-hander José Berríos (9-4) allowed two hits, both singles, in 5 1/3 scoreless innings. He walked four and struck out three. Pitching in front of a season-high crowd of 43,003, Berríos won his fourth straight decision. He is 7-1 with a 3.62 ERA in his past 10 starts. Starting for the first time since Sept. 25, 2024, at Philadelphia, Cubs right-hander Javier Assad (0-1) allowed four runs and eight hits in four innings. The Cubs reinstated Assad off the 60-day injured list. He had been sidelined by an oblique injury. Alejandro Kirk's RBI single was one of three Blue Jays hits in the first inning. Clement hit a three-run drive off Assad in the fourth. Varsho extended Toronto's advantage with a leadoff blast against Ben Brown in the eighth. It was Varsho's 12th homer. Chicago's Michael Busch hit an RBI single off Tommy Nance in the seventh. Brendon Little came on and struck out Pete Crow-Armstrong to strand runners at second and third. Blue Jays infielder Andrés Giménez went 1 for 3 with a walk in his return from a sprained left ankle. Giménez last played July 4. Key moment Varsho singled to begin the fourth and Ty France was hit by a pitch before Clement's first-pitch drive to left. Key stat The Blue Jays are 31-31 on the road and 39-19 at home. Up next Blue Jays RHP Kevin Gausman (8-8, 3.85 ERA) is scheduled to start Wednesday against Cubs RHP Cade Horton (6-3, 3.18 ERA). ___ AP MLB:
Global News
21 hours ago
- Global News
Jimmy Kimmel reveals his Italian citizenship, hints at move amid Trump feud
Jimmy Kimmel has revealed that he has obtained his Italian citizenship amid his feud with U.S. President Donald Trump. The late-night talk show host, 57, shared the news on The Sarah Silverman Podcast and said he is considering leaving the United States as they discussed the country in Trump's second term. 'A lot of people I know are thinking about where are they going to get citizenship,' Silverman said. 'I did get Italian citizenship. I do have that,' Kimmel said. 'What's going on is … as bad as you thought it was gonna be, it's so much worse. It's just unbelievable. I feel like it's probably even worse than [Trump] would like it to be.' Kimmel said that he thinks there's a lot of people who are criticizing Trump now after previously supporting him in past elections. Story continues below advertisement 'There are a lot of people … now you see these clips of Joe Rogan saying, 'Why's he doing this? He shouldn't be deporting people.' People go, 'F–k you, you supported him.' I don't buy into that. I don't believe 'F–k you, you supported him,'' Kimmel said. 'I think the door needs to stay open. If you want to change your mind, that's so hard to do.' He continued, 'If you want to admit you were wrong, that's so hard and so rare to do. You are welcome.' The Jimmy Kimmel Live! host was making reference to podcaster Rogan who spoke out against Trump's deportation policies in April, saying, 'You've got to get scared that people who are not criminals are getting, like, lassoed up and deported and sent to El Salvador prisons.' 1:16 Fallon, Kimmel are 'next' after Colbert cancellation and Stern exit: Trump Kimmel's comments came one week after Trump doubled down on his claims that Kimmel is 'next' to lose his show following the cancellation of The Late Show with Stephen Colbert. Story continues below advertisement During a press conference at the White House last Wednesday, Real America's Voice reporter Brian Glenn asked Trump about reports that radio host Howard Stern may part ways with Sirius XM after his contract expires in the fall. Get breaking National news For news impacting Canada and around the world, sign up for breaking news alerts delivered directly to you when they happen. Sign up for breaking National newsletter Sign Up By providing your email address, you have read and agree to Global News' Terms and Conditions and Privacy Policy Glenn went on to ask if the 'hate Trump' comedy was losing popularity with American audiences. In his response, Trump used the example of the recent cancellation of The Late Show with Stephen Colbert and added that he believes Kimmel and Fallon are next. 'Well, it hasn't worked,' Trump replied. 'And it hasn't worked, really, for a long time, and I would say pretty much from the beginning. Colbert has no talent. I mean, I could take anybody here. I could go outside in the beautiful streets and pick a couple of people that do just as well or better. They'd get higher ratings than he did. He's got no talent.' 'Fallon has no talent. Kimmel has no talent. They're next. They're going to be going. I hear they're going to be going. I don't know, but I would imagine because they'd get — you know, Colbert has better ratings than Kimmel or Fallon.' 1:18 Stephen Colbert claps back at Trump: 'Go f**k yourself' Trump made a similar statement on Truth Social after Colbert's show was cancelled last month. Story continues below advertisement He criticized Kimmel and claimed he has 'absolutely NO TALENT' while warning that his show, Jimmy Kimmel Live!, is next on the chopping block. 'The word is, and it's a strong word at that, Jimmy Kimmel is NEXT to go in the untalented Late Night Sweepstakes, and shortly thereafter, Fallon will be gone,' Trump wrote on Truth Social on July 22. 'These are people with absolutely NO TALENT, who were paid Millions of Dollars for, in all cases, destroying what used to be GREAT Television. It's really good to see them go, and I hope I played a major part in it!' Kimmel responded by sharing a screenshot of Trump's post on Instagram with the caption: 'I'm hearing you're next. Or maybe it's just another wonderful secret' — a reference to a Wall Street Journal report, published July 17, that claimed Trump had written the phrase to Jeffrey Epstein in a letter for his 50th birthday in 2003.
Vancouver Sun
5 days ago
- Vancouver Sun
Cook This: 3 recipes from Sunny Days, Taco Nights, including hard shells filled with a meaty mix
Our cookbook of the week is Sunny Days, Taco Nights by acclaimed Mexican chef Enrique Olvera with food critic Alonso Ruvalcaba. Jump to the recipes: hard-shell tacos , chorizo tacos and prawn tacos . A trip to Japan changed chef Enrique Olvera 's perspective on the taco. Born and raised in Mexico City, he was struck by the idea that respect for the street food staple could mirror that for sushi. As sushi spans various contexts and complexity, from 7-Elevens to legendary omakase restaurants, so too could tacos. 'The first time I went to Japan, I was very impressed by the fact that sushi had such a range,' says Olvera. 'When I went to a fancy omakase, of course, you would see the personality of the chef. It was very subtle, but you would see the differences in how they cooked the rice.' Discover the best of B.C.'s recipes, restaurants and wine. By signing up you consent to receive the above newsletter from Postmedia Network Inc. A welcome email is on its way. If you don't see it, please check your junk folder. The next issue of West Coast Table will soon be in your inbox. Please try again Interested in more newsletters? Browse here. Olvera's train of thought went from rice to tortillas. Japanese chefs make sushi rice their own, just as their Mexican counterparts have different techniques for nixtamalizing corn, from the rinsing to the grinding. Like rice in Japan, corn isn't only a core food but a critical crop that Mexican livelihoods depend on. He was also struck by how simple but seasonal sushi is. 'Good tacos are kind of the same,' says Olvera. 'Those three components changed the way I understood tacos. And that's where we started to say, 'OK, you can make three-Michelin-starred sushi. You can also do that with tacos.'' Olvera opened his first restaurant, the two-Michelin-starred Pujol , in 2000. Around 2010, they started experimenting with tacos for the first time, and in 2011, they created a menu centred on them. When Pujol expanded in 2017, the revamp included a 10-seat taco omakase, Mexico City's first taco tasting menu, according to The New York Times , which remains today. His deep appreciation for the taco — Mexico's 'super democratic' food — and the native corn at its foundation, led to Olvera's latest cookbook, Sunny Days, Taco Nights (with Alonso Ruvalcaba, Phaidon, 2025). 'It's for everyone,' Olvera says of the taco. 'It doesn't matter which social class you are or age group. Everybody loves them. And also, one great thing is that it's very adaptable. So, if you're making tacos in Canada, Mexico or Brazil, there's always the possibility of adaptation.' Olvera and Ruvalcaba, a food critic and close friend, had long talked about writing a taco book. When they first added tacos to the menu at Pujol, Ruvalcaba was fascinated by the fact that they were 'courageous' enough to serve tacos in a fine-dining setting, Olvera recalls. 'He's somebody who understands Mexican taco culture profoundly. He's not only a thinker, but an eater, so it was great to collaborate with him.' Like his last cookbook, Tu Casa Mi Casa (2019), the 100 recipes are for home cooks. Olvera says he's always been interested in functionality and writing books people can use. Restaurant cookbooks may be beautiful and inspiring, but they're difficult for non-professionals to cook from. Sunny Days, Taco Nights is divided into four parts: classic tacos, original tacos, salsas and tortillas. Rooted both in their neighbourhoods and regions, taquerias in Mexico are very specific, says Olvera. The opening classics chapter features Mexican street tacos illustrating this specificity, such as Yucatán-style cochinita pibil, Sinaloa-style fish and Tijuana-style grilled tacos. The originals showcase Olvera's contemporary, composed creations, requiring more preparation and components. Pujol's earliest taco explorations are among them, such as avocado flautas, sea bass tataki al pastor, sea urchin, and fish chorizo tacos, showing applications beyond the traditional. 'That's the beauty of tacos — that they literally can hold anything. You go to Los Angeles, for example, and see Mexican-Korean tacos, and they work great. And also, it's important for people to understand that tacos are a way of eating. It's not only a dish. If you have tortillas, you could make a taco out of anything.' Pujol celebrated its 25th anniversary in May. When Olvera was at culinary school in New York in the late 1990s, 'contemporary Mexican cuisine' wasn't yet part of the conversation. Having been professionally trained in European techniques, Olvera writes that he didn't feel confident enough in traditional Mexican recipes to reinterpret them in the restaurant's early days. But when he started to play with the street foods he loved as a child, such as robalito al pastor and quesadilla, that began to change. 'What's nice now is that I think people feel very comfortable using Mexican cuisine as a creative platform instead of a heritage cuisine. Before, Mexican chefs and people from outside saw Mexican food as something that was traditional and old and something that we must protect, but not something that we can use creatively to complement our own story or as a platform to create something more personal.' Today, Olvera sees Mexican techniques and ingredients popping up in restaurants around the world. At home, there's a 'huge movement in almost every corner of Mexico' of small, contemporary restaurants. 'I'm the first promoter of traditional and classic food, but I think this complements the variety, and it's nice just to play around with food.' Conserving Mexican corn has become central to Olvera's work, and the cover of Sunny Days, Taco Nights showcases its diversity, ranging in colour from golden yellow to deep blue. Olvera highlights that though we tend to speak of ingredients in singular form, 'everything is plural.' 'With corn, the more we know, the more we realize it's a huge universe. Because it's not only the varietals or the families, but the singular plants and how they also adapt to the terroirs, the same as coffee or wine, I think this is how we're going to start approaching most of the crops, where we recognize the differences, even if they're subtle, of temperature, of altitude, and of the plant itself.' How you nixtamalize, mill and cook corn can also have a huge impact, as can the thickness and shape of the tortilla. 'It can be as profound as you want it to be, and it could also be simple. And that's fine. I think those are the best products, when they can be very simple, very comforting, but also super complex and profound.' Makes: 4 For the filling: 2 tbsp olive oil 1/2 white onion, finely chopped 3 cloves garlic, finely chopped 200 g (7 oz) bacon, finely chopped 300 g (10 1/2 oz) ground beef 300 g (10 1/2 oz) ground pork 2 tbsp soy sauce 1 tbsp Dijon mustard 1 tbsp Worcestershire sauce 1/2 tsp black pepper Salt To serve: 4 crispy corn tortillas (store-bought) Guacamole (recipe follows) Pico de gallo (recipe follows) 2 lettuce leaves, chopped Lime wedges Heat the oil in a large skillet over high heat. Add the onion, garlic and bacon and sauté for 5 minutes or until the mixture begins to brown. Add the beef and pork and sauté for 10 minutes, until the meat is cooked through. Stir in the soy sauce, mustard and Worcestershire sauce, Season with the pepper and salt. Fill the tortillas with the meat filling. Top with guacamole, pico de gallo and lettuce. Serve with lime wedges on the side. Makes: 1 1/4 cup (300 mL) 1 serrano chili, thinly sliced into rings, with seeds 1 clove garlic 1/2 white onion, finely chopped 4 avocados, pitted and cubed 2 tomatoes, seeded and finely chopped Chopped cilantro leaves Juice of 3 key limes Salt In a molcajete or large mortar and pestle, crush the chili, garlic and onion into a paste. Add the avocados and gently mash. Using a spoon, mix in the tomatoes, cilantro and lime juice. Season with salt. Serve the guacamole in the molcajete or mortar and pestle. The guacamole can be stored in an airtight container in the refrigerator for up to 1 day. Makes: 1 1/4 cup (300 mL) 20 cilantro leaves, finely chopped 10 tomatoes, finely chopped (see note) 2 serrano chilies, stemmed and finely chopped 1 white onion, finely chopped Pinch of salt Juice of 1 key lime Combine all the ingredients in a bowl. The pico de gallo can be stored in an airtight container in the refrigerator for up to 1 day. Note: If you like, remove the tomato seeds to avoid excess liquid. Makes: 4 For the green chorizo: 2 large bunches spinach, leaves only 1 large bunch cilantro, large stems removed 1 small bunch parsley, leaves only 3 serrano chiles, stemmed 3 tbsp apple cider vinegar 1 tbsp salt 1 kg (2 lb 4 oz) ground pork 250 g (9 oz) lard 1 tbsp ground cumin 1 tbsp black pepper 1 tbsp ground coriander seeds 1 tbsp ground oregano 1/2 tbsp ground cloves 1 cup (100 g) chopped pumpkin seeds, roasted Scant 1 cup (100 g) chopped peanuts, roasted Scant 1 cup (100 g) chopped almonds, roasted 3/4 cup (100 g) raisins 2 tbsp olive oil To serve: 4 corn tortillas 1/2 white onion, finely chopped 10 cilantro leaves, chopped 4 lime wedges Your choice of sauces Fill a saucepan three-quarters full of water and bring to a boil over high heat. Meanwhile, prepare an ice bath by putting a little ice and water in a deep bowl. When the water begins to boil, add the spinach and herbs separately in batches. Cook each for 2 minutes, then transfer to the bowl with the ice to cool. Transfer the spinach and herbs to a blender. Add the serrano chiles, vinegar and salt. Blend until smooth. In a large bowl, combine the meat, lard, spices, pumpkin seeds, nuts, raisins and spinach mixture. Refrigerate for 2 hours to marinate. Heat a medium skillet over high heat. Add the olive oil and the marinated meat and cook for 10 minutes or until the meat is cooked through. Heat a skillet over high heat for 5 minutes. Add the tortillas, flipping them continuously for 2-3 minutes or until warmed through. Transfer to a plate and top each tortilla with 2-3 tablespoons of green chorizo. Serve with onion, cilantro, lime wedges and your choice of sauces on the side. Makes: 4 For the marinated prawns: 10 dried guajillo chilies 5 dried ancho chilies 1/2 white onion, coarsely chopped 3 cloves garlic 2 tbsp vegetable oil 15 raw prawns, peeled, deveined and diced 100 g (3 1/2 oz) Chihuahua cheese, grated For the bean paste: Scant 1/2 cup (100 g) black beans, soaked overnight 1/4 tsp salt 2 tbsp olive oil 1 white onion, finely chopped 2 cloves garlic, finely chopped 2 dried chiles de árbol To serve: 4 corn tortillas 4 tbsp bean paste 3 tbsp marinated prawns 1/2 white onion, thinly sliced 2 serrano chilies, stemmed and thinly sliced into rings 6 lettuce leaves, chopped Cilantro leaves, whole 4 lime wedges Put the chilies, onion and garlic in a saucepan. Add enough water to cover and bring to a boil over medium heat. Simmer for 10 minutes or until the chilies are softened. Drain. Transfer the onion mixture to a blender and blend into a thick paste. Preheat a skillet over medium heat. Add the oil, the prawns and the chili paste to the pan. Sauté for 7 minutes or until the mixture just starts to turn a deep red colour (or darkens). Sprinkle with the cheese and let it melt. Place the beans in a saucepan, then add twice the amount of water. Add the salt. Bring to a boil, then cover and reduce the heat to medium-low. Simmer for 45 minutes or until the beans are softened. Heat the oil in a saucepan over medium heat. Add the onion and garlic, and sauté for 15 minutes or until the onion is caramelized. Add the beans with their cooking liquid and the chilies and cook for 15 minutes. Transfer the mixture to a blender and blend into a homogeneous paste. Heat a skillet over high heat for 5 minutes. Add the tortillas, flipping them continuously for 2-3 minutes or until warmed through. Transfer to a plate, spread 1 tablespoon of bean paste on each tortilla, then top with cheese-covered prawns. Top with the onion, serrano chili, lettuce and cilantro. Serve with lime wedges on the side. Recipes and images excerpted from Sunny Days, Taco Nights ©2025 by Enrique Olvera. Photography ©2025 by Araceli Paz. Reproduced by permission of Phaidon. All rights reserved. Our website is the place for the latest breaking news, exclusive scoops, longreads and provocative commentary. Please bookmark and sign up for our cookbook and recipe newsletter, Cook This, here .
