Arsenal boss Mikel Arteta explains why Eddie Nketiah starts over Alexandre Lacazette and Gabriel Martinelli against Newcastle Metro Sport ReporterSunday 16 Feb 2020 4:14 pmShare this article via facebookShare this article via twitterShare this article via messengerShare this with Share this article via emailShare this article via flipboardCopy link3.8kShares Advertisement Comment Advertisement Ceballos starts for the first time under Arteta (Picture: Getty)Arteta has called on his players to bring energy to the field and press the opposition as a unit at the Emirates.‘I think we have to generate some defensive stability, but not by defending deep. I don’t like that,’ he said.‘It’s by defending high and pressing the opponent as much as possible. But the process – together as many times as possible in the most efficient way – has to be done properly from here.‘If not, in two passes when you arrive there, that transition is impossible to control because you are too far from the opponent.‘So we need to do that well first to be able to generate and sustain our attacks as many times as possible during the games.’More: FootballBruno Fernandes responds to Man Utd bust-up rumours with Ole Gunnar SolskjaerNew Manchester United signing Facundo Pellistri responds to Edinson Cavani praiseArsenal flop Denis Suarez delivers verdict on Thomas Partey and Lucas Torreira movesAubameyang has warned his team-mates about the ‘threat’ of Newcastle winger Allan Saint-Maximin, a player he knows well from their time together at Saint-Etienne.‘Newcastle are a solid side. I expect them to play quite deep so we will need to find a way of unlocking their back five,’ he said in Arsenal’s official matchday programme.AdvertisementAdvertisement‘But also be careful not to give them too much space on the counter, especially if Allan Saint Maximin is playing.‘He is a threat. I know him very well as he was at the Saint-Etienne academy when I was at the club. He used to come and train with us in the first team. He has great skills and pace too.‘But we are home and we have the belief that we will win with 1,000% commitment and motivation.’MORE: Kanu rates Mikel Arteta’s start as Arsenal boss Eddie Nketiah starts up front for Arsenal at home to Newcastle (Picture: Getty)Arsenal head coach Mikel Arteta says he ‘trusts’ Eddie Nketiah’s ability in front of goal after naming the youngster in his starting XI over Alexandre Lacazette and Gabriel Martinelli at home to Newcastle.The Gunners kept hold of Nketiah after his loan spell with Leeds in the first half of the season and the 20-year-old forward scored on his return as Arteta’s men beat Bournemouth to reach the FA Cup fifth round.Nketiah then came off the bench as Burnley held Arsenal to a goalless draw before the winter break, with Pierre-Emerick Aubameyang, Lacazette and Martinelli starting in attack at Turf Moor.AdvertisementAdvertisementArsenal captain Aubameyang has kept his place in Arteta’s starting XI for Sunday’s clash with Newcastle, but Lacazette and Martinelli start on the substitutes bench at the Emirates.ADVERTISEMENTMore: 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 CityDani Ceballos, who has returned to full fitness following a frustrating hamstring injury, starts for the first time under Arteta and the Spaniard plays alongside Mesut Ozil and Granit Xhaka in midfield.Asked about his surprise decision to select Nketiah up front with Aubameyang, Arteta told Sky Sports: ‘He’s been training really well. He’s a kid who has a goal in him.‘I believe we have a game ahead with a really low block and numbers behind the ball.‘He’s a very talented player to find goals in goalscoring situations and I trust him, that’s why I decided to keep him.’ Martinelli and Lacazette start on the substitutes bench at the Emirates (Picture: Getty)On his decision to start Ceballos, Arteta added: ‘Dani needed to pick his fitness up after the injury but he’s been training really, really well and he deserves his chance.’Asked about Mateo Guendouzi’s absence, the Spaniard simply replied: ‘It was a tactical decision.’
By Greg Soukup EAGLE, Neb. (May 3) – After starting mi-dpack, Dylan Smith finished first in Saturday’s Kaplan University IMCA Modified feature at Eagle Raceway. Smith passed Clint Homan for the lead with three laps to go and won pulling away.“I started 12th and to be honest, the bottom line looked ominous in the beginning but I tried it. When I got up to seventh or eighth, everyone else was running the bottom so I moved up top,” Smith said. “Heck, my right rear was bouncing off the wall in turn two! Then toward the end we caught a lapped car and that’s what helped me pass for the win.” Clint Benson worked his way to the front of the Mud in America IMCA Eagle Motorsports RaceSaver Sprint Car field, passing Shayle Bade on lap 14 and leading to the checkers. “This was a different track tonight but I was confident. We’re really starting the year off good,” he said from victory lane. “I could run where I wanted, but I decided to run high in three and four because nobody else was going there.” Benji Legg snared the lead with just two laps to go and won the NAPA IMCA Northern SportMod main. Adam Armstrong topped the Valentino’s IMCA Sunoco Hobby Stock feature. Winner of the Sam’s Club IMCA Sport Compact feature was Matt Moyer.
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.”