THE SPORT THAT UNITED A COUNTRY Rugby started in England in the late 1800s, and colonizers took it to South Africa, where South Africans of every color embraced the game. It was controversial because of its connection to the architects of apartheid, but Mandela saw rugby’s potential as a symbol of hope and unity for a country that desperately needed it. Springboks captain Francois Pienaar (played by Matt Damon in “Invictus,” the film adaptation of this event) thought the president’s support of the team was a brilliant act. “During those six weeks, what happened in this country was incredible,” Pienaar said. Just before the final game that would decide the 1995 World Cup winners, Mandela sported a Springboks jersey and stood behind the team. Through a hard-fought match, South Africa came out on top, and, after receiving the trophy from President Mandela, Pienaar explained the atmosphere of the event: “When the final whistle blew, this country changed forever.” If the 1995 World Cup was any indication, the camaraderie inherent to rugby can transcend all kinds of barriers. Meet a fellow rugby player or fan in any part of the world, and you’ll likely forge an instant kinship. In 2021, you can look forward to cheering on the women’s teams during the Rugby World Cup in New Zealand. The 1995 Rugby World Cup
In early November, the 2019 Rugby World Cup will wrap up in Japan. The international competition brings out world-class athletes and entertainment. While matches are certainly intense, respect for the competition and for referees is a core tenet of rugby culture. After going head-to-head with an opponent, you’ll still shake hands, and maybe have a beer together, at the end of a match. This principle was on full display nearly 25 years ago at the 1995 Rugby World Cup final in South Africa. The South African Springboks were up against the New Zealand All Blacks, and a number of factors made this an exceptional match. Just a few years earlier in 1991, apartheid legislation had been repealed in South Africa. The policy had left a deep cut, and the country still had a long journey toward healing and reparation. Nelson Mandela, who had been elected in 1994, was set on championing a “rainbow nation” in this new postapartheid era.
WHY YOU NEED TO BRINE YOUR THANKSGIVING TURKE Y
The best way to take your Thanksgiving dinner to the next level is to brine your turkey.
First, brining your turkey elevates the flavor. It infuses the meat with a light savory-sweetness that brings out the flavor of the turkey itself. Second, it adds moisture. No one likes a dry turkey with dinner, and brining helps to keep it from losing as much moisture as it otherwise would while cooking, leaving you with mouthwatering results. Third, brining your turkey means you get to “wow” your dinner guests that much more. When they take their first bite, they won’t believe this Thanksgiving staple could be so tender, juicy, and flavorful! Alton Brown, chef and TV personality (and a huge fan of a well- cooked turkey) is credited with developing one of the best brines. Here’s what you need:
1. Before you brine the turkey, get a cooler it will fit in. Make sure to clean the cooler with soap and water before using it!
2. Once your cooler is ready, mix the hot water, salt, and sugar. Stir to dissolve. Then, add broth and ice.
3. If there is anything in the body cavity of the turkey, be sure to remove it. Submerge the turkey breast-side up. Should the turkey float, simply add a sealed bag of cold water on top of it to hold it down. You want to make sure the turkey is completely submerged. 4. Once it’s settled at least an inch under the brine, cover the cooler with the lid and store it in a cool place. Let brine for 12–48 hours. If the brine gets above 40 degrees F, add more ice. Keep a thermometer handy to periodically check the temperature. This is to prevent bacteria from making a home in your brine and turkey. 5. After 12–48 hours, prepare your turkey as desired. For the best results, roast your turkey until it reaches an internal temperature of 161 degrees F for the breast and 181 degrees F for the thighs.
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8 lb ice (which equals a gallon of water)
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1/2 gallon hot tap water
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1 lb kosher salt
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16 cups (128 oz) vegetable broth
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2/3 cup sugar
This recipe is for an 18-pound turkey, but you can adjust the ingredient amounts to suit your needs. The amounts do not need to be exact, but you should try to keep it close.
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Chute, O’Malley, Knobloch & Turcy | ChuteLaw.com
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