In a league obsessed with the 3-point shot, Milwaukee is encouraging teams to shoot their way out of the game. A trained basketball eye could spot Milwaukee’s strategy from a mile away, but in realtime, on March 13 it was understandable for confused fans to wonder what, exactly, the Bucks were doing on defense against the New Orleans Pelicans. The Bucks allowed shot after shot, often open and from 3-point range, to forward Julius Randle and guards Ian Clark and Frank Jackson.

As is tradition in the days leading up to the NCAA Tournament, it’s easy to begin filling out your March Madness bracket and then realize, “Oh no, I have all 1-seeds in the Final Four.” Sure, that’s not the worst strategy — multiple 1-seeds make the Final Four more than half the time — but no one wants to go all “chalk.” March Madness is about mayhem — shocking upsets like Dunk City and emerging stars like Steph Curry.

Back in 1956, there was a hairdresser named Leila Cohoon from Independence, Missouri. Before we go any further, you should know the proper pronunciation: Lee-eye-luh, from Missour-uh. Now that that's out of the way, you should also understand that the young hairdresser set off on a spring day that year with the intention of buying a pair of Easter shoes. But then she spotted a hair wreath in a storefront window at the Country Club Plaza. It was like lightning hit.

I knew it was a sketchy neighborhood. There were always a few men milling around on the streets, looking me up and down, making me feel like an especially tasty piece of barbecue. A friend of mine drove in from the suburbs of Chicago once and had his car stolen just minutes after arriving at my boyfriend's place. He calmly remarked as he stood by the window: "There goes my car."But I didn't feel scared.I was in the historic South Shore neighborhood, just a few blocks from Lake Michigan.

If I started out a story with "three Asian and two Black women walk into a bar ..." you might be right in feeling like you needed to prepare yourself for a punchline.It's a joke, right? Yeah, except in this case it's not. Let me give you some background, a scene-setter: It was the '90s, the five of us were six-days-a-week lesbian clubgoers. We wanted to dance, be with our peeps, be free and safe and to feel unity with our own kind.

If I started out a story with "three Asian and two Black women walk into a bar ..." you might be right in feeling like you needed to prepare yourself for a punchline.It's a joke, right? Yeah, except in this case it's not. Let me give you some background, a scene-setter: It was the '90s, the five of us were six-days-a-week lesbian clubgoers. We wanted to dance, be with our peeps, be free and safe and to feel unity with our own kind.

“Once again it’s my huge pleasure to welcome our many listeners … and to welcome four talented performers who are going to show their skill with words and language as they try to speak about a subject that I’ve given them — and they try to do that without hesitation, repetition or deviation.

You're running on the treadmill when the trainer tells you that you need to speed up further. As you're cooling down after your workout, the trainer designs your routine for the next day. You did well, it tells you. Yes, you read that right. The trainer isn't a human. It's an artificial intelligence-driven platform that gleans what your body needs and what it's capable of, and then designs your workouts and oversees your routines, even offering motivation when you need it.

Superstars become superstars because they never let nature go it alone. To their natural ability, they add layers and layers of nurture, which are less shimmering but still profitable to the ambitious baller, like University of Louisville guard Asia Durr.Durr, 21, had the given athleticism of hands, feet, agility and size. It was seasoned with cement court backyard brawls with an older brother, and with her mom trying to rattle her as Durr toed the free-throw line on the home court.

When superstar Irish chef Darina Allen gives people Mertensia maritima for the first time, she likes it to be simple. Sometimes even just a leaf on its own, a little garnish. That’s the best way to taste it, after all — and to marvel at it. Anytime a food can fool us, it feels like magic. That’s the trick behind molecular gastronomy, constructing what looks like a poached egg from a yolk, parmesan cheese, water and chemicals.