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Daily Archives: June 1, 2014

Donaire’s not-so-sweet victory in sweet science

“Satisfaction lies in the effort, not in the attainment, full effort is full victory.” Mahatma Gandhi

 By Alex P. Vidal

Boxing is Sweet Science. If the victory of a ring superstar isn’t sweet, it’s no big deal as long as an explosive fisticuffs governed by the Marquees of Queensberry rules happened.

Nonita “Flash” Donaire Jr.’s (33-2, 21 KOs) 4th round technical decision win over WBA featherweight “super” champion Simpiwe “V12″ Vetyeka (26-3, 15 KOs) on Saturday at the Cotai Arena, Venetian Resort, Macao, China was far from sweet, but it gave him his fourth world title in different divisions.

Donaire had won world titles at flyweight (112 lbs), bantamweight (118 lbs) and super-bantamweight (122 lbs) in the previous years.

END

The fight could have ended in a knockout in the later rounds for the Fil-Am challenger had it not been for the two successive accidental headbutts in rounds one and two, which opened a nasty cut over Donaire’s left eye.

The wound interrupted Donaire’s savagery for a few moments thus allowing Vetyeka to throw caution in the wind.

Donaire tried to finish off the African champion after scoring a knockdown with a left hook in the fourth, the round where slick-moving Vetyeka tried to launch a desperate kamikaze attack.

Earlier in round three, Donaire put pressures on the champion with dizzying hooks and crisp jabs which landed with explosive accuracy. 

TERMINATE

Puerto Rican referee Luis Pabon had to terminate the bout on advice of ring physician after four rounds thus Donaire wasn’t able to floor Vetyeka anew for good.

If the bout was halted before the fourth, Vetyeka would have retained his title via technical draw. Team Vetyeka wouldn’t mind losing round three for another headbutt provided that the fight was stopped before fourth so he could retain his crown.

Vetyeka fought like the styles of most African fighters, charging in and out and throwing sharp jabs and straights and waiting for Donaire to lower his left. The champion dug deep into Donaire’s body in the second round but couldn’t penetrate the breadbasket.

Sensing a blood in his opponent’s wound, the African targeted the cut with conjectural straights hoping to land a clean shot that would decimate Donaire’s defense and force the referee to stop the fight on TKO.

PRESSED

Donaire, however, pressed for a kill and rocked the champion with solid punches in the body.

Both fighters had heated exchanges in the third and fourth.

Despite being pummeled by a left hook that sent him to the canvas for a mandatory eight count, sturdy-chinned Vetyeka refused to slow down; no sign of intimidation in his eyes while throwing his own haymakers and combinations with confidence while clinging to life.

A rematch is most likely to happen now that Vetyeka yielded the WBA jewels in a not-so-convincing fashion.

 

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Beginning of newspapers

“It’s amazing that the amount of news that happens in the world every day always just exactly fits the newspaper.” JERRY SEINFELD

By Alex P. Vidal

Despite the advent of internet, people continue to read the newspapers. Even after watching the news on TV, readers still refuse to abandon the habit of spending a little time to read the printed news, especially opinions, every morning over a cup of coffee.

The newspaper in its modern form is usually regarded as beginning in 1566, when the government of Venice, Italy, issued written news-sheets and exhibited them in the streets, according to the Book of Knowledge.

The book said anyone was allowed to read them on payment of a small coin called a gazetta. On this account the news-sheets were called gazettes, and they became so popular that they were printed. Soon after the date mentioned, gazettes were issued in most of the big cities of Europe.

The first English newspaper, it was learned, was the Weekly News, published in London in 1622. But in this paper and its successors down to 1641 only foreign news was printed.

MODERN

While newspapers in the modern sense are thus less than four centuries old, something corresponding to the newspaper was found in the ancient world, the book added.

Accounts of the doings of the imperial armies of Rome were sent to generals in command in all parts of the empire. These Acta Diura, or Daily Doings, as they were called, were communicated by the generals to their officers.

Farther back still, items of news, generally about kings or battles, were carved in stone in prominent places in Babylonian and Assyrian cities. These may almost be regarded as the origin of the newspaper as a record of events. Probably the oldest newspaper in this sense is the Siloam Inscription, discovered in 1880 in the rocky aqueduct of the Pool of Siloam at the southeast end of Jerusalem.

The characters are those of the early form of the alphabet used by the Phoenicians, Hebrews and Moabites. The language is Biblical Hebrew. The inscription is of the period of the Hebrew monarchy.

It dates back to at least 700 B.C., and is one of the oldest Hebrew inscriptions known.

TRANSLATED

It may be called the Jewish newspaper of Isaiah’s time, and perhaps even of Solomon’s time. Freely translated it read thus:

“Finished is the boring. And this was the manner of the boring. The hewers were plying the pickax, cash toward his fellow, and there were still three cubits to finish, when there was heard the voice of one calling to his fellow; for there was a crack in the rock on the right. And on the day of the boring the hewers struck each to meet his fellow, pickax to pickax, and the water ran from the source of the pool, two hundred and a thousand cubits. And a hundred cubits was the height of the rock above the heads of the hewers.”

It sounds very modern. Just such a paragraph might announce the completion of the cutting of a new tunnel through the Rockies, for instance.

 
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We will all die anyway; the foods we eat

“Man seeks to change the foods available in nature to suit his tastes, thereby putting an end to the very essence of life contained in them.” Sai Baba

By Alex P. Vidal

As we age we become conscious of the foods that we eat primarily because of health reasons. According to one dietician, we are the food that we eat.

I was recently asked by a young college student interested in history why people in ancient times lived longer than people in modern times. My answer was a quick “probably because of the quality of foods that we eat.”

Biblical figures lived up to 800 years. Today, at 60, many of us are already “bog bog sarado” by different ailments and complications; and are frequent visitors in the doctor’s clinics if not confined in the hospitals. By 70 some of us are wheelchair-bound. Those who are lucky to reach 80 stay in bed until the trip to the kingdom come beckons.  

CONTAMINATE

Some foods give us diseases because they are contaminated by chemicals and preservatives.

To be healthy, according to health experts, our body needs fuel-foods, fats and carbohydrates (sugars starches) to provide energy; proteins, such as meat, to build new tissues for growth or to replace those worn out; calcium, in milk, for strong bones and teeth; and various minerals, including salt, that help the body to maintain its chemical balance and to carry on its functions.

We were told that vitamins are not foods, but these “food-factors,” as they are called, are essential. They help the body to make use of the food we eat. Vitamins already present in food are usually enough for a normal person if his diet is otherwise well-balanced.

WHAT TO EAT

Every day we are advised to eat some foods from each of these groups: (1) milk or milk products, including cheese—at least a pint of milk for an adult and more for a child; (2) citrus fruits (oranges, grapefruit), tomatoes, or raw cabbage or salad greens—at least one; (3) green or yellow vegetables, some raw, some cooked—at least one big serving; (4) other vegetables or fruits, including potatoes; (5) bread and cereals; (6) meat, poultry or fish; (7) eggs—three or four a week at least; (8) butter or another vitamin-rich spread. We will all die anyway, so why not make an exit with grace.

 

 
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