White House lawyer Emmet Flood will be leaving his position June 14, Donald Trump announced Saturday in a tweet. Flood, who replaced Ty Cobb, was tasked with representing the president during the Russia investigation. He previously advised President Bill Clinton during his impeachment process. Source
White House lawyer Emmet Flood is leaving
Flood was hired in May 2018 to replace Ty Cobb. His last day is June 14th Source
Anthony Joshua vs. Andy Ruiz Jr. odds: Boxing picks, predictions, best bets from proven expert who called Wilder’s knockout win
Peter Kahn called Deontay Wilder’s first-round knockout of Dominic Breazeale Source
Javier Baez scratched from lineup, and lingering heel injury could be to blame for recent slump at plate
Baez’s numbers have dipped since the injury, and he’s striking out in half his at-bats Source
Liverpool vs. Tottenham Champions League score: Salah delivers after controversial penalty as Reds win UCL
It was a match of little attacking display and one with controversy Source
Liverpool defeats Tottenham 2-0 in Champions League final
Mohamed Salah opened the scoring by converting a penalty kick in the second minute Source
Champions League final: Legendary ref says Liverpool shouldn’t have been awarded a penalty kick
The ref gave it and Liverpool took the lead Source
Stanley Cup Final 2019: Bruins vs. Blues odds, top picks, Game 3 predictions from projection model on 20-9 roll
SportsLine’s advanced computer model simulated Game 3 of Bruins vs. Blues 10,000 times Source
How Ann Kim went from aspiring actress to one of the Twin Cities’ top chefs
Worlds collide on a special edition of the Dish. Chef Ann Kim is known for blending Korean flavors with other cuisines, a unique feature of her restaurants in the Twin Cities. Dana Jacobson reports. Source
The Dish: Former New York Times food writer Mark Bittman talks new cookbook
Born in New York, Mark Bittman worked a variety of jobs after college, including teacher, cab driver and community organizer. Eventually, he combined dual interests in food and writing to become a restaurant reviewer. He became a widely-read columnist for the New York Times and transformed the paper’s food section into a cultural force. And he’s authored almost 30 books including the classic “How To Cook Everything,” which has sold more than two million copies. Now he’s published ” Dinner for Everyone: 100 Iconic Dishes Made 3 Ways-Easy, Vegan, Or Perfect for Company.” Source