Advertisement Wenger has been keeping busy on punditry duty and worked with Jose Mourinho – also linked with the Newcastle job – during the Champions League final (Picture: beIN SPORTS)Asked about the Newcastle speculation, and whether he is close to a return to management, Wenger told France24: ‘Not in the near future, no. I’m still not ready to go back.AdvertisementAdvertisementADVERTISEMENT‘I thought yes but I don’t think at the moment I will come back. I’m more open now than a year ago to talk about that but I cannot tell you that in the next two or three days I will go into management again.More: FootballRio Ferdinand urges Ole Gunnar Solskjaer to drop Manchester United starChelsea defender Fikayo Tomori reveals why he made U-turn over transfer deadline day moveMikel Arteta rates Thomas Partey’s chances of making his Arsenal debut vs Man City‘I took a little bit of distance and I enjoyed it. I worked for 35 years without any interruptions, so I think I deserved a little rest.’Wenger has previously suggested he would not be prepared to return to the Premier League given his 22-year allegiance to Arsenal, but that stance appears to have changed slightly. Comment Metro Sport ReporterThursday 27 Jun 2019 11:55 amShare this article via facebookShare this article via twitterShare this article via messengerShare this with Share this article via emailShare this article via flipboardCopy link400Shares ‘Why not?’ Wenger has surprisingly opened the door to taking over at a Premier League club despite his ties to Arsenal (Picture: Getty)Asked his preferred destination, he continued: ‘Well I would prefer to try another country, although my preferred time was in England because the Premier League is the place to be at the moment.‘But for me it is very difficult because I was for so long at the same club. But why not? I still need a bit of time to pass and then maybe make the decision.’More: Arsenal FCArsenal flop Denis Suarez delivers verdict on Thomas Partey and Lucas Torreira movesThomas Partey debut? Ian Wright picks his Arsenal starting XI vs Manchester CityArsene Wenger explains why Mikel Arteta is ‘lucky’ to be managing Arsenal Arsene Wenger plays down Newcastle United rumours but opens door to Premier League return Advertisement The former Arsenal boss is still not quite ready to return to management (Picture: Getty)Arsene Wenger has distanced himself from the Newcastle United job and says he is still not ready to return to management just yet – though could consider a Premier League job in the future.It is over a year since the Frenchman left Arsenal and he has been linked with a host of jobs ever since, from national team roles to sporting director positions and even a return to Japan.Most recently, Wenger’s name has been mooted as a potential successor to Rafa Benitez at St James’ Park, but the 69-year-old says he wants to enjoy his rest for a little while longer.
Trying to address concerns raised by vegan and vegetarian students last semester, USC Hospitality has begun an initiative to increase the presence and awareness of alternative food options on campus.The project, called V2O — which stands for vegan, vegetarian and organic — has three goals: expanding healthy eating options, labeling food more accurately and giving free weekly cooking demonstrations for students.Got milk? · Sarah Kelly (left), a freshman majoring in cinema-television production, looks on as Thomas Moran (center), associate executive chef at USC, cooks a vegetarian dish at EVK Wednesday. The demonstration was part of an initiative that aims to increase the availability of vegetarian options. – Young Kim | Daily TrojanThe idea for V2O came about after a number of students ate tamales labeled “vegan” at Everybody’s Kitchen in April, later discovering that the tamales had been made with chicken. The incident highlighted the need for accurate marking of food in the dining halls.“I decided then to drive culinary initiatives and accommodate everybody’s needs,” said Thomas Moran, associate executive chef at USC, who is heading the project. “We are going to reach out to get more awareness of sustainability and vegetarians.”For the first phase of the initiative, Moran and his culinary team decided to create new vegetarian, vegan or organic menu items for EVK and Parkside Residential Kitchen. The dining halls have so far offered more than a dozen V2O dishes, including roasted eggplant, squash, organic wheat berries and different kinds of potatoes, Moran said.He added that there are more dishes to come.“The options are infinite,” Moran said. “We want to not just provide food, but food for people to eat.”Elizabeth Sandoval, a sophomore majoring in communication, said the new options were helping students make better decisions when eating at the dining halls.“In general, you want to eat healthy, but it’s harder in these buffet-style restaurants,” she said. “I think it’s a good thing to offer more options to students.”Even so, Sandoval said she is hesitant about how different the new food will taste.“You might be eating healthy but the trade-off might be the taste,” Sandoval said. “It’s not going to work if it’s unappetizing healthy food.”The second part of the initiative involved the creation of labels with the V2O logo to clearly identify food at the dining locations.“It was always being referred to [as] the vegetarian, vegan, organic initiative so we decided to simplify it to something that clearly identifies the initiative and is not a mouthful,” said Alex Maloutas, a graphic designer from the USC Design Studio who worked with the visual aspect of the initiative.Although the labeling process will include oversight from the director and the chef at the dining locations, Moran said the responsibility of accurate marking will ultimately fall to the staff at the dining facilities.For students like Shaila Nathu, a junior majoring in philosophy who said the only meat she eats is chicken, the labeling ensures they know exactly what is in the food.“It’s nice to know they are being proactive and doing something to reassure [us] that they care about health standards and hospitality,” Nathu said. “In general it’s very good to know what you’re eating.”Moran will also offer free cooking demonstration, to educate students about healthy cooking as well as provide an open forum with the chef. The demos alternate between EVK and Parkside every Wednesday.“The classes teach people how to cook and be a part of the culinary experience,” Moran said.Roxanne Striar, a freshman majoring in theatre who participated in the first cooking class, said she enjoyed the experience.“I love to cook so any chance to cook and eat healthy food I [take],” she said. “It was something to do on a Wednesday night that’s inexpensive, interactive and fun.”USC Hospitality plans to expand the V2O initiative to include other dining locations and food options on campus, according to Maloutas, who added they also have a long-term plan to label grab-and-go items.Moran said he wants to continue to increase the variety of vegan and vegetarian options offered.“I’m driving this initiative from a food perspective,” Moran said. “We want to provide people the most variety, and separate our university from others.”
MILWAUKEE — On a windswept pitch by the shoreline of Lake Michigan, a weekend tradition endures. With the lower east side nestled on the bluff above showing signs of life and the wings of the Calatrava monument unfurled in the distance, a group of some of Wisconsin’s most embattled and unheralded athletes meets every Saturday for what always promises to be a gritty fight over this piece lakefront real estate.It’s spring at McKinley Marina, and rugby season is in full swing.Despite the sport’s widespread popularity overseas, it remains a curious spectacle to even the most rabid American sports enthusiasts. Yet, for the hundreds of Wisconsinites who take up the charge of carrying on the rugby legacy, the game constitutes a passion becoming more prevalent by the year. From Milwaukee to the north woods, fierce matches abound on pitches just like the one at McKinley Marina.“Wisconsin rugby is a cult-like fraternity, with membership earned with blood and sweat,” UW-Parkside inside center Todd Streeter explained. “Throughout the years, I’ve made friends with players from literally every other UW campus. The camaraderie is unparalleled.”This year marks the 20th anniversary of Milwaukee RFC’s landmark national title run and the scene in Wisconsin couldn’t be more vibrant. With programs sprouting up in campuses across the state, the local clubs of elder ruggers find a bevy of collegiate squads to square off against during the spring months. Under the framework of the Wisconsin Rugby Football Union, league members test their mettle against a wealth of in-state opponents in preparation for their respective regional and national tournaments in the fall.But as any center or flyhalf will promptly make clear, the spring represents more than just an exhibition season. Jockeying for honor and the chance to improve, the college teams relish the opportunity to weigh in against their more seasoned counterparts.“When going up against teams that have players that have been playing for as long as many of those guys have, you really get to see what experience and knowledge brings to the game,” UW-Madison fullback Ryan Meyer said. “If you don’t take your game to the same level, you can’t compete with teams like that, so it forces us to both learn and play a better game of rugby.”The Wisconsin rugby community is already enjoying a noteworthy year after the Wisconsin men’s select side team emerged from the regional pack as Midwest LAU Champions. Compiled as an all-star team of Wisconsin collegiate players, the squad rolled past Minnesota in the finals behind the stellar play of UW-Madison scrumhalf Dave Scheid.Scheid opened up an early scoring opportunity by forcing a Minnesota forward into a bad pass as Wisconsin captured a 7-5 advantage. Later in the game, the junior scrumhalf broke loose to try to ice the match, which Wisconsin won by a final score of 21-12. The title was the first claimed by a Wisconsin select side team in more than a decade.The spring action continues this weekend as Dairy State ruggers converge on the western suburb of Hartland for the Milwaukee Cup, an annual tournament of Wisconsin collegiate rugby teams vying for bragging rights within the community. In addition to the usual suspects hunting the coveted title, the event provides an opportunity for newcomers to make their mark.In a game of fast breaks — where a squad’s fortune can change as quickly as the Garryowen falls — the chance to shine exists for any prospective Cinderella unafraid to lose a slipper in the mud.“This tournament helps any team to make a name for themselves,” Milwaukee School of Engineering flanker Matt Dictus said. “If a team can go into this tournament and completely dominate every other team, that fact will stick around in the fall.”In the wake of a regional Final Four appearance last fall, the University of Wisconsin RFC will look to defend its Milwaukee Cup title for the second-straight year. The Badgers opened their spring with a win over Midwestern rival Iowa State before dropping a pair to the Chicago Lions and Milwaukee RFC. Of particular interest to the cardinal and white will be the crew hailing from UW-Stevens Point, a squad hungering for vengeance after the Badgers knocked them off in the regional Elite Eight last October.“It was a very physical, hard-fought game,” Meyer said of the Badgers’ quarterfinal victory. “The last act of the game was getting a turnover, making a fast break and us scoring to win the game at the final whistle. It was amazing.”“[The rivalry] is pretty nasty,” UW-Madison flyhalf Adam Kuen added. “I think it probably meant more that we beat them than beating another team, just because the rivalry has been going on, I mean, since I’ve been playing.”With rivalries burgeoning and hungry newcomers hankering to leave an impression, this year’s Milwaukee Cup promises a Saturday of intense competition.