The Unbelievable Shark Encounter
THAT SAVED A MAN’S LIFE Sharks are powerful, violent creatures. They can have thousands of razor- sharp teeth. They swim about 12 mph when attacking — twice the speed of a (very fast) human swimmer. The mere presence of a shark is enough to close down a beach and frighten movie audiences.
Not surprisingly, blunt force trauma was causing his pain, befitting a
large shark ramming him in the back. However, this wasn’t the only diagnosis he received that day, nor was it the most severe. While examining Eugene, doctors discovered a walnut-sized tumor on his right kidney. They quickly rolled him into the operating room and removed the cancerous tumor before it could progress.
Apparently, some sharks are different. One shark even saved a man’s life.
Eugene and his family were enjoying a warm summer day in Huntington Beach, California. As he swam in the ocean, enjoying the cool waters of the Pacific, he was struck by a sudden tremendous force, pushing his neck backward. He later described the sensation as “instant whiplash.” After a difficult and painful swim, he reached the shore. Eugene’s daughter asked why his back was so bloody. He was shocked to find a giant gash across the center of his back, as well as several teeth marks on one side. The family headed home as lifeguards closed the beach, fearing more attacks. That evening, Eugene was in severe pain from the injury and was rushed to the hospital.
Whether the shark intended it or not, it may have saved Eugene’s life. Undetected, the tumor might have metastasized and spread to the rest of his body. Without that attack, he may not have known about the cancer before it was too late. Because of that fact, we are confident the shark is a hero, whether it knows it or not.
TAKE A BREAK
Spring Herb Soup With Orzo and Pancetta
Ingredients • 3 tbsp extra-virgin olive oil • 4 oz pancetta, diced • 1 medium yellow onion, finely chopped • Salt and black pepper, to taste • 1/2 cup dry white wine • 1 cup uncooked orzo • 2 large garlic cloves, minced • 1 tsp fennel seeds
Inspired by FoodAndWine.com
• 1/2 tsp crushed red pepper • 8 cups chicken broth • 1 15-oz can cannellini beans, drained • 1/2 cup chopped fresh chives • 1/4 cup chopped fresh tarragon • 1 1/2 cups chopped parsley • Pecorino Romano cheese, grated (for garnish) • Lemon wedges
Directions
1. Heat oil in Dutch oven over medium heat. Add pancetta and cook 4–6 minutes. Add onion, salt, and pepper; cook until softened, 8–12 minutes. 2. Add wine and cook 4–5 minutes. Add orzo, garlic, fennel seeds, and red pepper; cook, stirring constantly, 2–4 minutes. 3. Add broth; bring to a boil. Reduce heat and cook until orzo is al dente, 8–10 minutes. 4. Reduce heat to low. Stir in cannellini beans; cook about 2 minutes. Remove from heat. Stir in chives, tarragon, and parsley. Season with salt and pepper. Top with cheese and lemon.
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