Over the next few days, the Chicago Bears might lean heavily on some contingency plans.
Monday afternoon, it was announced that the Chicago Bears had placed their first player on the COVID-19/reserve list in undrafted running back Artavis Pierce.
The former Oregon State running back would have come in to compete for the third string running back position behind David Montgomery and Tarik Cohen, but now must stay away from the team for a little while.
Today, the Bears received more news related to the coronavirus pandemic and the future of their 2020 season.
Starting nose tackle Eddie Goldman has informed the Bears that he will opt out of the 2020 season, citing health and safety concerns due to the coronavirus crisis.
Sources: #Bears standout DT Eddie Goldman has informed the team he plans to opt out due to health concerns related to COVID-19. Goldman has been a standout in the middle of Chicago’s D since 2015.
For the last five seasons, Goldman has been the anchor for the Bears’ defensive front. He has been a standout in the middle, especially when it comes to stopping the run. Without Goldman, a player whom many fans believe is underrated and overlooked, the Bears will have to look another direction to fill the void.
Over the offseason, Chicago brought veteran defensive tackle John Jenkins back into the fold in order to add depth up front. Jenkins spent some time with the Bears back in 2017 and played well in his limited time on the field. Without Goldman, Jenkins will slot in as the starter.
RELATED PRODUCT
Chicago Bears 9′ x 9′ 2-Tone Straight Leg Canopy Tent
Chicago might have to sign another veteran to come in and add depth behind Jenkins. They could also opt to get creative on certain downs and plug in a guy like the 300-pound Urban or maybe even Robertson-Harris.
Goldman’s salary will roll into the 2021 season now as he stays away from the team and attempts to keep he and his family safe in the meantime. We still fully expect more names to come out in terms of guys who will opt out of the season, as a team like the New England Patriots already has five players who have informed them they will do so.
I’ve been on a flurry of video reviews over the weekend, because some of this material is very timely. This one, because it’s tied in the long-delayed start of the baseball season. And, well, we’re looking at the distinct possibility that the season may end very soon, if players keep turning up with COVID symptoms.
So let’s get this one posted while it’s still topical. Virtue Cider has tied in with Chicago’s traditional baseball rivalries by releasing “Southcider” and “Northcider.”
Virtue is based in Michigan, but was founded by Greg Hall, former brewmaster at Goose Island, and son of its founder, John Hall, Jr., in 2011. Like GI, Virtue was been bought out by Anheuser-Busch InBev.
Other brewers have capitalized on the Cubs-Sox rivalry, usually using clever names like these to avoid running afoul of Major League Baseball. In this case, the names were pretty clever.
But how to make two different brews somehow “capture” the atmosphere of the North Side vs. South Side. Well, you really can;t. Virtue did it by going beyond making the labels blue and black: they have little pennants decorated with the Statue of the Republic from the 1893 Columbian Exposition, one of the peregrine falcons nesting in the South Loop, and a blues player on the Southcider cans. The Nirthcider cans have a jet plane, Marina City, the Navy Pier Ferris Wheel, and >ahem!< a billy goat. Gotta offer a kudo to the designer.
So how are the ciders different?
Southcider is a semi-sweet hard cider, “blended with botanicals.”
Under the pop top, it offers a light apple nose. The pour starts a little fizzy, settles to show a slightly bubbly golden body. The apple taste is pretty light, which I can appreciate after many commercial ciders that pour on the apple juice. I didn’t get much sweetness until I tasted it again after sampling the drier Northcider. No overdone sugar, apple taste stays mild with a slight touch of cinnamon and maybe cardamon.
Northcider is dry-hopped with Centennial and Cascade hops.
This has a slightly lighter apple smell, with a very slight edge of beer hop. It pours a fizzy head at first, then settles to an almost still, bright yellow color, with bubbles still streaming from the bottom. There’s a dry cider taste as expected. A slight hoppy aftertaste works with the dryness of the cider. It remains light and slightly fizzy, with no cloying sugar or sweetener.
Both these ciders are gluten-free by their nature. The Northcider has 6.7% alcohol by volume, which the Southcider clocks in at 5.5%. I’ve not had a lot of hopped ciders, so the Northcider was a nice change of pace for me. Despite their major corporate ownership, they still come across as craft ciders, with light apple flavor from different varieties, and no overwhelming sweetness.
Fresh Beer Events, occasional bacon, but always spam free, opt out any time.
Meet The Blogger
Mark McDermott
Writer, trivia maven, fan of many things. I thought to learn all there is to know about beer as a way to stay interested in learning. It is my pleasure to bring Chicago’s craft beer scene to you.
I asked my friend, “Would you want a vaccine to become available before the election if it meant Donald Trump would remain president for four more years?”
Her response surprised me. “He’s going to lie about a vaccine in October to try and save his job.”
This really didn’t answer my question, but it got me thinking.
I admit this never crossed my mind. Not even once. I also admit that I can’t believe I was so naive to think that doing this would be beneath him.
Let’s take a look at his history. As POTUS, he’s already tried to get China and the Ukraine involved in rigging the upcoming election. Fact checkers have him with over twenty-thousand lies since he became President. Before becoming the nation’s leader, his entire life was a lie. Trump University, Trump Airlines, Trump Steaks, lying and cheating on all three wives, his history of never paying contractors for work done, taking money from a children’s cancer charity and on and on and on. Lie, lie, lie, lie, lie……
I haven’t even started on how he’s lied about his administration’s handling of the coronavirus pandemic. Only a few cases that will be gone shortly, hydroxychloroquine, it’ll disappear during the heat of the summer, BLEACH and on and on and on. Lie, lie, lie, lie….
C’mon…if the dude is going to lie about throwing out a first pitch at a baseball game, imagine what he’ll do when the election is at stake.
Moderna is now in phase three of their clinical trials for a vaccine. The nation’s best medical minds say the earliest part of 2021…and that’s pushing it.And naturally, even though he had absolutely nothing to do with this, Trump and all of his flunkies will be taking all the credit. “Thanks to President Trump’s leadership and the hard work of American scientists, the investigational vaccine developed by NIH and Moderna has reached this Phase 3 trial at record pace.” said HHS Secretary Alex Azar.
If it really does happen by the end of the year, that would be great for everyone, but maybe not for Donald Trump. For him it has to occur sooner. From the end of December to October is a small stretch. What’s a few months if it means a few million votes? What’s a few months when it gets him another opportunity to spend four more years as a grifter of the American people? What’s another lie among the thousands of previous lies?
His newest revelation lie is only two months away. The Trump vaccine that will save millions of lives is right around the corner. I hear the main ingredient in the vaccine is bleach.
My so called friends think it’s time to edit this section. After four years, they may be right, but don’t tell them that. I’ll deny it until they die!
I can’t believe I’ve been writing this blog for four years.
It started as a health/wellness thing and over the years has morphed to include so many things that I don’t know how to describe it anymore.
I really thought this was going to be the final year of the blog but then Donald Trump came along. It looks like we’re good for four more years..God help us all!
Oh yeah…the biographical stuff. I’m not 60 anymore. The rest you can read about in the blog.
Abyssinian Guinea Pig brothers Noah and Mason are two-year-old sweet handleable boys looking for a loving guardian.
These boys lived with a family who felt they didn’t have time for them anymore so they relinquished them to Friends of Petraits Rescue.
These nice boys get along with each other nicely, and let me trim their nails. They make adorable whistles, squeals, chirps, squeaks and purring noises-especially when they hear their food coming.
Guinea pigs eat a diet of unlimited Timothy and Orchard hays, limited pellets, and fresh vegetables including romaine, red leaf and green leaf lettuces, cilantro, etc. Guinea pigs, like humans, can’t manufacture their own vitamin C, so they need to supplement with red pepper or other vitamin C rich foods.
Please read up on guinea pig care and diet before adopting by visiting this excellent web site http://www.guinealynx.info/.
They would love a home with people who will handle them daily, keep them well fed, and keep their habitat nice and clean.
If you’re interested in possibly adopting Noah and Mason, please contact [email protected] for an adoption application.
They are being fostered in Chicago’s Andersonville neighborhood.
Their adoption fee of $70 as a pair benefits the Friends of Petraits Rescue. For an additional $100, we’ll include absolutely everything you need to care for them including a huge cage, pellets, hay, litter, hidey huts and water bottles.
And, yes … Friends of Petraits is handling masked, minimum contact, socially distant adoptions during the pandemic.
Jon Lester and the offense came to play. The rest… not so much. The bullpen meltdown will be the main focus, but the defense wasn’t exactly stellar last night either.
What can I say about Lester that already hasn’t? Dude knows how to pitch. He’s likely closer to a fifth starter at this point than the ace he used to be, but he can still deliver big performances. All three of the Cubs wins this season have come on the backs of strong starting pitching.
Another great day by the offense. They were patient, they let the Reds pitching staff clip them with some errant breakers, and they came up with the big hit when they needed it. Four games in this offense has not posted less than three runs on the board. That’ll keep this team afloat while they sort through the bullpen issues.
As for that bullpen:
Dan Winkler: You got to be better than that, man. Big lead. Throw strikes. Do it right next time.
Nice job Rowan Wick. Get ready to close tonight.
That was the right spot to use Duane Underwood Jr. That is where he needs to come through with 1+ innings. I’m fine giving up the homer, with a big lead he was laying fastballs in the zone and forcing the Reds to hit it. A guy taking his first MLB at bat did. Good for him. I am a little concerned Underwood is mostly 94-95 in his first two outings. He’s capable of touching 97 and he needs that little bit of extra juice. He struggled to command his secondaries, which only exacerbated the problem. He’s got to re-establish feel for his changeup, and do it quick.
Nicely done, Ryan Tepera. You got Underwood out of a jam. Circumstances led to you staying in the game too long. I didn’t like Ross extending you beyond 20 pitches in your first game action in a while. Don’t think you were ready for it and it showed in the loss of command the further you went. All three pitches looked good though.
I’m still not sure what to make of James Norwood. His funky delivery leads to too much inconsistency. But I thought he was alright in this one. Yeah, a walk, but that two-run single he gave up woulda been caught by JHey and shoulda been caught by Souza. I mentioned the defense not delivering earlier.
It is difficult to find anything good to say about a closer who walks four guys and hits another. But Kimbrel was more consistently 95-97 than I’ve seen him in a Cubs uniform. That’s a good sign and the Reds didn’t put any good wood on his offerings. He got ahead of three and to two strikes on all four of the guys he walked, he just couldn’t get anybody to chase out of the zone after that point. I didn’t have time to check Statcast, but his arm slot looked low. I know they’ve mentioned that Kimbrel was working to make an adjustment in that area, so I’m not sure if this was intentional, or if he is still searching for it.
Tonight the @Cubs escaped Cincinnati with a win despite going to a 3-2 count on 6 different Reds batters in the 9th inning.
The 6 full counts are tied for the most any MLB team has faced in a single 9th inning since pitches were first tracked in 1988.
Jeremy Jeffress, that was as tough a spot as a reliever can be put in, and you got the needed result. You did manage to get a Reds hitter to expand with two strikes to get the big second out. The BABIP dragon was kind to you against Votto, but at least you threw two over the plate when you needed to. That is more than I can say for most of the Cubs relievers tonight.
I haven’t given up on this group of righties. I still believe Underwood, Winkler, Tepera, Sadler, Jeffress, Wick, Kimbrel can function as a unit. But only if Kimbrel can find himself. If they are forced to move one of the others into the closer role it destabilizes everything. Need the big guy to pitch better.
With passenger traffic down as much as 95 percent, Team Lightfoot stonewalls questions on whether revenue at the region’s key economic engine has followed suit.
Despite clear signs of plummeting traffic at Chicago’s airports, senior Lightfoot administration officials refuse to release financial data on just how big of a revenue hit O’Hare International and Midway airports are taking from the COVID-19 travel slowdown.
In a phone interview Friday, city Chief Financial Officer Jennie Huang Bennett and Aviation Commissioner Jamie Rhee had promised, through a spokesman, “to talk airport finances.” Crain’s has been pressing for that data because O’Hare in particular is critical to the city’s economic health and is in the early stages of a $8.5 billion terminal expansion project that now could face major financial headwinds.
Of course, city officials don’t want you to see the numbers. It’s a tradition that goes way, way back and includes the entire administration of Richard M. Daley.
Put bluntly: The administrations past and present don’t want you to know how much of your money and passenger money has disappeared down this black hole, created in part by the scandalous money grab called O’Hare Airport expansion.
Never mind that it’s your airport. It doesn’t belong to whoever happens to be controlling Chicago City Hall. Hey Greg, here’s another FOIA request you might want to try, and I can assure you that your get a BS answer: Ask for how much has been spent on the failed and laughable O’Hare Modernization Program. I did, was eventually told that it was $4 billion something–less than the $6.6 billion that Daley said it would cost when he announced the program in 2001. As you might have noticed, the expansion has come in years late, still is underway and blew threw the $6.6 billion big time.
To subscribe to the Barbershop, type your email address in the box and click the “create subscription” button. My list is completely spam free, and you can opt out at any time.
When I was 17-years-old, we had a new “authentic” Mexican restaurant open its doors. It took my hometown by storm, quickly establishing itself as the third pitcher in my family’s after-church rotation (trailing Arby’s and Fazoli’s). I remember going there for the first time and seeing all of these new menu items. What’s this chimichanga thing? Flautas? Excuse me, waiter, I think this section’s written in Spanish?
I didn’t find out until a semester in New York City that Midwest Mexican food, even the authentic variety, usually meant Tex Mex. And with Tex Mex, the focus is on ground beef, cheese, lettuce, tomatoes. Served in either a hard shell or flour tortilla. Compare that to the tacos I tried at this taqueria in Manhattan, these were carnitas, carne asada, barbacoa. Corn tortillas. Onions and cilantro on top. I remember making faces like Phil Rosenthal on Somebody Feed Phil. “These are incredible!” The owner and her daughter smiled at me but also had that look of, “He’s gonna ask if we have some Old El Paso hard shells, isn’t he?”
When I came back to the Midwest, I became the worst kind of Mexican food evangelist. Just a tall white guy on a cilantro ego trip. I don’t know if there’s a snootier way to start a sentence than, “When I was at this taqueria in Manhattan.” Regardless,I was on a mission to find the good stuff right here in the Midwest. And Yelp made it possible. I found a great spot called Margarita’s in Holland, Michigan. Discovered Elvira’s Authentic Mexican Restaurant in Sanford, right by my hometown. Turns out authentic Mexican food was always close to home, you just had to know where to look.
But it wasn’t until I did this same Yelp search right here in Lakeview East when I discovered there’s a whole other level of authentic Mexican Food. This search took me a few blocks north on Broadway to a classy little hole in the wall called Chilam Balam.
When Soraya Rendon was 17-years-old living in Mexico City, she’d already developed a long-distance love for Chicago. She’d seen shows about Al Capone and pictures of the Sears Tower. She knew this was where she wanted to live.
So she packed her bags and – with a couple hundred dollars to her name – traveled 2,000 miles north to the Windy City. She came by herself and only spoke Spanish. She landed a few minimum-wage jobs first before landing a job working in the Sears Tower. It wasn’t the dream job in the sense of reaching her ultimate goal, but it was this moment of experiencing a taste of the American dream. She was working in the tallest building in Chicago, one that used to just be a photograph.
The song “Non-Stop” from Hamilton could’ve just as easily been written about Soraya. She kept grinding, always working. Always learning. About five years after arriving here, Soraya landed a job as an executive loan officer in the mortgage business.
But that wasn’t the ultimate dream either. She had her sites on 3023 North Broadway. A little garden-level restaurant space in Lakeview East.
Building a Michelin Bib Gourmand Restaurant from Scratch
Soraya faced adversity right away opening Chilam Balam at the same time as the 2008 recession. To make it work, she kept working her day job as a loan officer (which also took a hit during this time) to pay the bills.
Soraya has continued to work both jobs and I think she might be the only restaurant owner in Chicago who has one 5-star review that reads like this:
“It is always a great pleasure to work with Ms. Soraya Rendon. I have known Ms. Rendon for over a decade and we have done business together since the start of her mortgage career. Besides being a joy to work with, the efficiency and reliability Soraya provides is always beyond my expectations.”
And this:
“Wow! This has hands down been the best meal I’ve eaten in Chicago! I love tapas restaurants to begin with and this place has some of the best. I went with a friend and we shared 5 tapas- some staple items and some seasonal (which change monthly). We tried the ceviche, memelas, duck carnitas tamal, chicken flautas, and the pork ribs. Everything was truly excellent and so flavorful. My favorite dishes were the memelas (regular menu item) and the duck tamal (seasonal). They were both on another level from a flavor perspective! Absolutely delicious! We also shared the chocolate mousse and the pecan coconut pie for dessert, both of which were also fantastic… We left totally full and extremely satisfied! Think I’ve found my new fave place!”
The food and dining experience has earned Chilam Balam a coveted Michelin Bib Gourmand rating. This coveted award is given to restaurants that serve high-quality food at a reasonable price. Chilam Balam is one of only 54 places in Chicago to receive this honor in 2020.
A Chef from the Midwest
Helping to create the food is Chef Natalie Oswald. Natalie started out baking as a child with her mother and grandmother. Growing up in Toledo, Ohio she decorated cakes at local bakeries and her mother’s kitchen. Friends and neighbors would always stop by to try her food or just watch her create. Already a knowledgeable baker, Oswald decided to pursue a culinary degree at the Culinary Institute of America in Hyde Park, New York. She was first introduced to Chicago during her externship at Frontera Grill and Topolobampo. It was here that Natalie really grasped the concepts of traditional Mexican cuisine and the use of local ingredients. When she was young, her mom taught her the basics of gardening but until Frontera, she never really understood the impact of natural organic farming.
Upon graduation from culinary school, Natalie started a pastry chef position in the west loop at Otom restaurant. Here she refined her skills and worked her way up in the Chicago restaurant culture. Three years later, she was asked to help with the pastries at the newly opening Chilam Balam. Given her background in Mexican cuisine, the job soon escalated to a full-time Sous Chef and then Executive Chef position. It is very important to Natalie that her menu continues to showcase local, seasonal ingredients, and ideas.
Natalie and Soraya change up the menu 3x a week so no two trips to Chilam Balam are ever the same.
“Chilam Balam is authentic Mexican food,” Soraya said, describing her restaurant. “Not Tex Mex. This is what you’d have at a nice dinner in Mexico.”
Having what it takes to run a restaurant right now
For anyone interested in opening a restaurant, Soraya’s advice is simple and it’s truer now than ever.
“You have to be ready to work, it’s non-stop.”
Soraya’s brother moved up here as well and helps out as the manager. Her mom has been able to visit around five times since Soraya’s been up here and Soraya goes back to Mexico City every now and then to be with family and find new inspiration for the menu.
For any restaurant that went through the 2008 recession, the owners are all in agreement that the 2020 pandemic has posed a much larger threat to keeping the doors open. For Soraya, she had to layoff her staff, everyone except herself, her brother, and Natalie. The three of them aren’t taking a salary right now. The money that comes in pays for food and bills. Soraya relies on her second job as a loan officer to keep things going.
In so many ways, the transition hasn’t been easy. Just the process of switching to delivery wasn’t an easy one to make for a traditional dine-in restaurant.
“Our food doesn’t really work well as takeout, but we adjusted,” Soraya said. “We made delivery work.”
Chilam Balam has also been participating in the Lakeview East “Dine out on Broadway”series, part of the bigger “Make Way for Dining” initiative launched by Mayor Lightfoot. On these select weekends, Broadway is closed off from Belmont to Surf, and the restaurants like Black & Caspian, Stella’s Diner,and Chilam Balam set up tables on the street. The next time to experience this will be August 7-9 and September 11-13.
When dine-in is available, Soraya stresses the importance of guests keeping their reservations since she can’t seat a full capacity.
“Be patient with us and stick to your reservations,” Soraya said. “If you can’t make it, please cancel ahead of time.”
And despite not taking a salary right now, not being able to fill the restaurant, and not knowing when all of this will end, Soraya keeps grinding.
“We didn’t make the rules, but we’re running by them,” Soraya said.
The road to keeping a restaurant open right now is extremely challenging, but something tells me the person who left Mexico City at 17/18-years-old with a couple hundred dollars to her name and a few pictures of Chicago in her mind is the exact person that has what it takes right now. She’ll keep working and her restaurant will keep serving the Lakeview East neighborhood.
Non-stop.
You can support Chilam Balam by making a dine-in reservation, ordering delivery/takeout, or reaching out via email to setup a giftcard.
Over the last several months, I’ve been using the Medium Rare blog with a different format, featuring local restaurants around Chicago and the Chicagoland area. These also, from time to time, drift into a little bit of philosophy and stories from my own life. To catch up on some of the posts and read about other great local spots, here they are below:
I was born and raised in Midland, Michigan and moved here to Chicago a couple years ago after graduating from Hope College. I live in the city with my beautiful wife Ashley.
A little bit about me – I go to bed early, I enjoy greasy food and would wear sweatpants everyday if I were allowed to. I just signed up for a year-long Divvy membership, but could very well be the slowest bicyclist in Chicago.
I write the Medium Rare blog and will have a new post up every Monday.
One of my favorite entries in William Safire’s Sustaining Book, “On Language,” is the entry about pet peeves. He presents a list of readers’ least favorite words and follows with his own surprising one. Here are my favorite parts:
— “The pet peeve of Helen Landrim of Whiting, N.J., is the disappearing ‘ing’ sound. ‘Whatever has happened to “ing,” as in “going” or “wanting”?’ she asks ‘These words have been almost invariably “gonna” and “wanna.” She’s right” (Safire continues), “and if were gonna make a big deal out of the vanishing ‘g,’ I wanna put in my objection to the ominous ‘Ommina’ (for ‘I’m going to’) and its New York variant “Ongana.” (The book is 40 years old, and I think the vanishin’ is almost finished.)
— “The Unicorn Hunters, a group of linguists at Lake Superior State College in Sault Ste. Marie, Mich., are reported to take umbrage (good word, umbrage — from ‘shady’) at the term ‘self-addressed’ — ‘We banned “self-addressed” some time ago, asserts Professor W.T. Rabe, ‘because that implies that the envelope wrote an address on itself.'”
Safire ends the list this way:
— “My own pet peeve is the phrase ‘pet peeve.’ Doesn’t anybody have any other kind of peeve? Alliteration is dandy — as the perpetrator of ‘nattering nabobs of negativism,’ I cannot denigrate alliterators — but can’t we try ‘favorite fury’ or ‘preferred provocation’?
“One of these days, ongana get a dog and name him ‘Peeve,’ so I can introduce him to friends in the ecstasy of exasperation with ‘This is my pet, Peeve.” (There’s no word on whether Safire followed through on this idea.)
I’m going to alternate favorite fury and ecstasy of exasperation for a while and see which feels better.
Margaret Serious has a page on Facebook.
Save me from an ecstasy of exasperation — subscribe today! Type your e-mail address in the box and click the “create subscription” button. My list is completely spam-free, and you can opt out at any time.
I moved to Chicago from the south suburbs in 1986. I have diverse interests, but I love writing about what I’m interested in. Whether it’s a personal interest or part of my career, the correct words to get the idea across are important to me. I love words and languages — French and Scottish words enrich my American English. My career has included years as a journalist and years working in museums, and the two phases were united by telling stories. I’m serious about words and stories. So here I am, ready to tell stories about words and their languages.
When I got an email from SiriusXM saying there was a new Beastie Boys station coming, I was not expecting it to be this life-changing. But, I feel like I’m missing valuable information, every time I’m not in the car or on the app.
[embedded content]
For instance, I can’t change the station in the car, it’s that good. There are interviews, remixes, and live cuts that you don’t want to miss. Then, when exiting the car, and heading into the house, I have to continue my listening experience on the app. It’s like the Howard Stern show, you don’t want to miss anything.
There are all of these songs that you’ve forgotten about, and songs that you haven’t heard. It’s addicting, and the tidbits in between will have you coming back.
[embedded content]
Here’s another example, I completely forgot this song “Alive” existed until I heard it on the station. I had to Shazam the track to see what record it was on. In turn, this helps Spotify sharpen my algorithms and playlists when I find and like the song, which is another great benefit of this amazing station.
Here’s the lead paragraph of a story in the Los Angeles Times:
PORTLAND, Ore. — The nightly standoffs in downtown Portland between protesters and federal agents continued early Sunday, with several dozen agents in camouflage deploying tear gas and other munitions as they waded into the streets beyond the federal courthouse to push back demonstrators who authorities said had breached a fence. [Emphasis added.]
Do these stormers look like protestors? Are they standing innocently, or attacking?
The Los Angeles Times isn’t alone in this propaganda-qua-reporting. It’s showing up all the time. But the media aren’t willing to recognize that even the rioters themselves have eschewed Dr. Martin Luther King Jr’s strategy of non-violent protest. They say non-violence is ineffective–another glaring sign that they don’t know history. The non-violent civil rights movement accomplished one of the nation’s greatest reforms and cultural change.
What will the rioters’ violence achieve? The re-election of Donald Trump.
To subscribe to the Barbershop, type your email address in the box and click the “create subscription” button. My list is completely spam free, and you can opt out at any time.
Leave a comment