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Sunday, June 2, 2013
Big Train Show Promise, Fall to Rookies 6-3; FREE Exhibition Games Continue TONIGHT!
Thursday, May 30, 2013
FREE Exhibitions start Saturday; College Awards, BT Players in College World Series; BT Players in Pro Ball!
Division title on the line Saturday night
Division Title on the Line When Divas Collide with Pittsburgh
Neal Rozendaal
Washington, DC – A tenth division championship, a first round bye in the playoffs, and a piece of women’s football history…it’s all at stake for the DC Divas as they prepare to take on the Pittsburgh Passion Saturday night in Landover.
If the Divas (4-2) can come away with a win over the Passion, they would claim their tenth division title, which would tie them for the most division championships in the history of the sport. Standing in their way is a tough Pittsburgh squad that would like to avenge a season-opening 42-31 loss to DC.
Divas head coach Alison Fischer knows that despite the Divas’ victory over Pittsburgh earlier this season, Saturday’s matchup will involve two entirely different teams. “We’ve both progressed,” Fischer said. “In our last meeting, Pittsburgh didn’t have [wide receiver Rachel] Wojdowski, who has been very productive for them. They’ve had time to develop more plays, and I know they’re going to pull out all the stops.”
The Divas are coming off of possibly the highest-scoring game in women’s pro football history, an 81-54 loss to the Boston Militia. Pittsburgh’s high-powered passing offense, led by Wojdowski and quarterback Lisa Horton, will present a difficult challenge for a Divas defense that was gashed by Boston.
“They like to throw the ball around and show different looks,” Fischer remarked. “They’re not afraid to be bold and try some things, so we just need to be prepared. Our defense really needs to step up this week. We’ve got to play better on defense, and we know that. A lot of our problems have been fundamental, so we’re working on correcting that.”
On the other hand, the 54 points DC scored two weeks ago were the most by a wide margin that the Militia have ever surrendered, so the Divas’ offense has some momentum. Now they face a Passion defense ranked #1 in the entire WFA.
“Pittsburgh has always played us tough, and it’s a huge game,” Fischer concluded. “It’s like a playoff game for us. That’s how important it is, so it’s really nice to have it at home in front of our fans.”
The Divas can capture the division crown with a win over the Passion, while Pittsburgh would clinch the division if they beat the Divas by more than 11 points. If Pittsburgh triumphs by 11 points or less, the division title would be decided next week when the Divas square off with the Columbus Comets in their regular season finale. The division champion automatically makes the WFA playoffs and receives a bye in the opening round.
With a win Saturday, the Divas would secure their tenth division title in franchise history, joining the Sacramento Sirens as just the second team in women’s football to claim ten division crowns. The Sirens won their tenth division title last year and could add an eleventh this season, but they currently trail the undefeated Central Cal War Angels in their division race.
Most Division Championships in Women’s Professional Football, All-Time
1. Sacramento Sirens – 10
2. DC DIVAS* – 9
2. Dallas Diamonds** – 9
4. Pensacola Power/Gulf Coast Riptide (Defunct) – 8
5. Jacksonville Dixie Blues – 7
5. Seattle Majestics* – 7
7. New York Sharks – 6
7. Chicago Force** – 6
7. Houston Energy (IWFL)* – 6
7. Detroit Demolition (Defunct) – 6
*Currently leading division
**Total includes 2013 division championship
Around the WFA – In the Boston game recap, it was noted that the Divas’ 54 points in their 81-54 loss to the Militia were the most ever scored by a WFA team in defeat. That record was short-lived, as just a few hours later, the Derby City Dynamite reported a 58-56 victory over the Cincinnati Sizzle…The New York Sharks held off the Central Maryland Seahawks, 28-20, denying the Seahawks their first non-forfeit victory…The Kansas City Titans easily dispatched the Nebraska Stampede, 51-6. That sets up a terrific showdown this week between the 5-0 Titans and the 6-0 Chicago Force in the Windy City…The Titans-Force game is the final scheduled matchup between any of the league’s nine remaining unbeaten teams.
10 Tips for Low-Fat Restaurant Dining
Ten Ways to Stay Slim Despite Eating Out
(Prevention, September 1999) You've probably heard dining-out tips such as "choose broiled over fried" and "order sauces on the side" a dozen times. Here are some new ones that can help too.
1. Maintain balance. Choose one splurge per restaurant trip and then round out the meal with healthy favorites. If you have to have the fettuccine Alfredo, have a big tossed salad as an appetizer and fruit for dessert.
2. Go halvsies. Ask restaurants to use only half of the normal portion for high-fat ingredients such as cheese, oil, bearnaise sauce, or gravy. That way you get the flavor without being tempted to pile on more.
3. Order extras -- of veggies. Whether they're dressing a sandwich or part of a stir-fry, ask for an extra helping of these low-cal, high-fiber gems.
4. Get real. This isn't your last (restaurant) supper. You'll go out to eat again -- probably to the very same place -- so you don't have to eat everything that sounds good this time.
5. Make it a two-course meal. Appetizers and desserts can really rack up the calories and fat. Choose one or the other to go with your entree.
6. Mix 'n match. If you're dining with someone else who's watching what he eats, order one vegetarian and one meat entree, then share. You automatically cut your meat portion without feeling deprived.
7. Share often. Offer a taste of your dish to everyone at your table. The more they eat, the less there is for you. (Just don't partake when they start sharing.)
8. Go "big" on grease. If you really want something fried, choose large-size items -- a breast of chicken instead of five or six chicken fingers, or seven or eight steak fries instead of 20 or more thin french fries. The smaller items have more surface area, so they absorb more oil, making them higher in fat and calories.
9. Collect menus. Decide what you're going to order before you get to the restaurant, where the sights and smells can blow even the best of intentions.
10. Be first. Order before anyone else to avoid letting others' choices influence you.
Did you know that Our Trainer: Dane Kent's programs have formulas worked in for healthy dining even when eating out? Try his program FREE for 30 days and get into the shape of your life! Click Here
Wednesday, May 29, 2013
(UDC's)Shauna-Kay Creary Earns USTFCCCA DII All-American Honor
NEW ORLEANS – Shauna-Kay Creary is among those who earned USTFCCCA All-America distinction for the 2012-13 NCAA Division II Outdoor Track & Field season, it was announced Tuesday, May 28th, 2013.
Honors are awarded for performances at the final site of the NCAA Division II Outdoor Track & Field Championships occurring this past weekend at Pueblo, CO. With a new personal best of 12.36M on her last try during the Triple Jump competition, she was able to jump from 9th to 8thoverall in the finals, and secure her place as an All-American.
"Shauna has capped off a great year with a distinguished honor. It's truly a remarkable achievement this when you consider the fact that she did it with a personal best on the last jump of the competition - in an event she only first tried back in January," head coach Alton McKenzie said. "I couldn't be more proud of this accomplishment, and I'm grateful for the assistance she received from Coach Kevin Bembridge to attain this success. I'm pleased that we all agreed the Triple Jump was an event Shauna could excel in, and I'm glad she made me look like a genius by improving by over two-and-a-half feet during one season to become 8th best in the country! Kidding aside though, I'm very proud and happy for her as she's very deserving of this honor."
Creary (Accounting – Kingston, Jamaica/St. Andrew), after a tremendous 2012-13 year that included not only this All-American honor, but an appearance in the NCAA Division II Indoor Track & Field Championships in Birmingham, AL and an East Coast Conference Indoor Track & Field Athlete of the Year honor, will return for her senior year at University of the District of Columbia in 2013-14.
This cooking method increases cancer risk
This Cooking Method
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Special Report Busts Open The
Biggest Cover-Up in U.S. Medical History
Who hasn't at one time or another felt cheated and abused by the current medical system?
For over one hundred years, the money-hungry Mainstream Medical Establishment has been trying to hide from the American public a form of medicine that could solve most of your health problems gently, inexpensively and quickly. In fact, the current powers that be was established explicitly to squash this competition. And it's used all kinds of tactics to do so. But now you're going to be even more incensed... Because the real cures—the real answers for the health problems that plague us—have been right under our noses the whole time. But we haven't been able to get to them. Click here to see the cures that have been basically "stolen" right from under your nose! |
Are you serving cancer-causing foods from your grill?
Research shows that cooking certain meats at high temperatures creates new chemicals that don't exist in uncooked meat. Some of them may increase your cancer risk. But take heart, there are ways you can reduce your risk.
Research shows that cooking certain meats at high temperatures creates new chemicals that don't exist in uncooked meat. Some of them may increase your cancer risk. But take heart, there are ways you can reduce your risk.
Grilling creates two dangerous chemicals
Two chemicals are synthesized when a piece of meat encounters fire: heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs).
HCAs form when muscle meats such as beef, pork, fowl, and fish are cooked at high temperatures. The high cooking temperatures cause amino acids (the building blocks of all protein) to react with creatin (a chemical in the muscle), thereby creating HCAs.
Frying and broiling can also produce HCAs, but the charred edges of barbecued meat produce these chemicals in their purest and potentially most dangerous form.
Researchers have identified 17 different HCAs1 linked to stomach, colon, liver and skin cancer — but only in animal studies.2 Though scientists think HCAs can directly damage your DNA and initiate cancer, they have not yet confirmed that HCAs cause cancer in people.
That hasn't stopped the U.S. Department of Health and Human Services from naming HCAs as a possible carcinogen. The National Cancer Institute (NCI) has also studied HCAs.
An NCI study from its Division of Cancer Epidemiology and Genetics studied 176 people diagnosed with stomach cancer and 503 cancer-free people, assessing their diet and cooking habits.
They found that those who ate medium-well or well-done beef had more than three times the risk of stomach cancer compared to those who ate it rare or medium-rare. In addition, those who ate beef four or more times a week doubled their risk of stomach cancer.
Another study also found that those who eat the most barbecued red meat nearly doubled their risk of colon polyps3, compared with those who don't eat them. And as you probably know, colon polyps can develop into colon cancer.
Other studies link colorectal, pancreatic, and breast cancer to high intake of well-done, fried, or barbequed meats.
Just as an aside, cigarette smoke also contains HCAs.
The second chemical, PAHs, form when meat juices drip onto coals or other hot surfaces and create smoke.4 In this case, it's the smoke that contains the carcinogen, which then settles on the surface of the meat. PAHs have been associated with an increased risk of breast and stomach cancer.
HCAs form when muscle meats such as beef, pork, fowl, and fish are cooked at high temperatures. The high cooking temperatures cause amino acids (the building blocks of all protein) to react with creatin (a chemical in the muscle), thereby creating HCAs.
Frying and broiling can also produce HCAs, but the charred edges of barbecued meat produce these chemicals in their purest and potentially most dangerous form.
Researchers have identified 17 different HCAs1 linked to stomach, colon, liver and skin cancer — but only in animal studies.2 Though scientists think HCAs can directly damage your DNA and initiate cancer, they have not yet confirmed that HCAs cause cancer in people.
That hasn't stopped the U.S. Department of Health and Human Services from naming HCAs as a possible carcinogen. The National Cancer Institute (NCI) has also studied HCAs.
An NCI study from its Division of Cancer Epidemiology and Genetics studied 176 people diagnosed with stomach cancer and 503 cancer-free people, assessing their diet and cooking habits.
They found that those who ate medium-well or well-done beef had more than three times the risk of stomach cancer compared to those who ate it rare or medium-rare. In addition, those who ate beef four or more times a week doubled their risk of stomach cancer.
Another study also found that those who eat the most barbecued red meat nearly doubled their risk of colon polyps3, compared with those who don't eat them. And as you probably know, colon polyps can develop into colon cancer.
Other studies link colorectal, pancreatic, and breast cancer to high intake of well-done, fried, or barbequed meats.
Just as an aside, cigarette smoke also contains HCAs.
The second chemical, PAHs, form when meat juices drip onto coals or other hot surfaces and create smoke.4 In this case, it's the smoke that contains the carcinogen, which then settles on the surface of the meat. PAHs have been associated with an increased risk of breast and stomach cancer.
The 4 factors that influence HCA formation
Four factors determine HCA formation in food, so you can influence the risk, short of totally giving up cooked meat. They are (1) temperature, (2) type of food, (3) cooking method, and (4) time.
Temperature is the most important factor. Frying, broiling, and barbecuing create the most HCAs because the meats are cooked at high temperatures.
Researchers found a stunning 3-fold increase in HCAs when the cooking temperature increased from 392 degrees to 482 degrees Fahrenheit. Oven roasting and baking use lower heat and therefore create lower levels of HCAs. Stewing, boiling, and poaching are done at or below 212 degrees F, and so produce negligible amounts of chemicals.
Well-done (versus medium) meats also produce more HCAs, linked to both longer cooking times and usually higher temperature.
HCAs are only found in muscle meats, whereas other protein sources (milk, eggs, cheese, and organ meats) contain very few HCAs whether uncooked or cooked.
The NIH suggests partially cooking your meat in a microwave and then finishing it off on the grill. While that may reduce HCAs, I'm not sure I can recommend a microwave as a safe cooking method either. See my other suggestions coming up…
Temperature is the most important factor. Frying, broiling, and barbecuing create the most HCAs because the meats are cooked at high temperatures.
Researchers found a stunning 3-fold increase in HCAs when the cooking temperature increased from 392 degrees to 482 degrees Fahrenheit. Oven roasting and baking use lower heat and therefore create lower levels of HCAs. Stewing, boiling, and poaching are done at or below 212 degrees F, and so produce negligible amounts of chemicals.
Well-done (versus medium) meats also produce more HCAs, linked to both longer cooking times and usually higher temperature.
HCAs are only found in muscle meats, whereas other protein sources (milk, eggs, cheese, and organ meats) contain very few HCAs whether uncooked or cooked.
The NIH suggests partially cooking your meat in a microwave and then finishing it off on the grill. While that may reduce HCAs, I'm not sure I can recommend a microwave as a safe cooking method either. See my other suggestions coming up…
Put this into perspective
Currently, no one knows for sure how many HCAs Americans eat, nor has a "safe" level been established. Scientists simply do not know at this time how many HCAs are needed for an increased cancer risk.
But many feel that in the grand scheme of cancer prevention, there are much greater risks than grilling. Says Colleen Doyle, M.S., R.D., and director of Nutrition and Physical Activity for the American Cancer Society, "If you're 30 pounds overweight, that puts you at much greater risk for developing a number of cancers (than does eating grilled meats)."
Incidentally, the other missing piece of information in all these studies is the quality of the meat in the first place.
Nowhere in these studies do they discuss the dangers of conventional meats. For example, dangerous newly emerging antibiotic-resistant killer bacteria, E. coli and salmonella all "force" you to overcook your meat to offer some measure of protection… which isn't necessary with grass fed organic meats.
Plus, grass-fed meat should always be cooked at lower temperatures… or it will become tough.
But many feel that in the grand scheme of cancer prevention, there are much greater risks than grilling. Says Colleen Doyle, M.S., R.D., and director of Nutrition and Physical Activity for the American Cancer Society, "If you're 30 pounds overweight, that puts you at much greater risk for developing a number of cancers (than does eating grilled meats)."
Incidentally, the other missing piece of information in all these studies is the quality of the meat in the first place.
Nowhere in these studies do they discuss the dangers of conventional meats. For example, dangerous newly emerging antibiotic-resistant killer bacteria, E. coli and salmonella all "force" you to overcook your meat to offer some measure of protection… which isn't necessary with grass fed organic meats.
Plus, grass-fed meat should always be cooked at lower temperatures… or it will become tough.
What do cancer experts do?
I'm a realist. Rather than urging people to aim for perfection, I try to get them to change a few bad habits here and there. More than 200 million Americans enjoy outdoor cooking, and the typical household cooks outdoors at least 20 times throughout "the season".
So I try to take into account what's going on in the real world. But in my view, 20 times a summer is too often. This should be a once-in-a-while treat.
I'm not a frequent meat-eater — a couple of times a week at most, red meat once a week or less, grilled meat almost never (mostly when I'm a guest at someone's house). Quite aside from high-temperature cooking, there's other evidence that associates high meat consumption with cancer risk.
Roasting and braising, not frying and grilling, are my favorite ways to cook meat. Once you've had a great braise, I don't know why you'd ever want to eat grilled meat.
For the healthy individual, I think meat is okay as a treat once in a while, provided your other habits are good. Cooked properly, animal protein has enormous health benefits that are very hard to get from a pure vegetarian diet.
If you're a cancer patient, most cancer advocates (the Gerson Institute and Bill Henderson, for example) say you should eat absolutely NO meat. It's not served at most of the alternative cancer clinics we've visited. These places are run by first-rate alternative and integrative doctors. I trust their judgment.
On those rare occasions when you do indulge in grilled meat, take these steps. . .
So I try to take into account what's going on in the real world. But in my view, 20 times a summer is too often. This should be a once-in-a-while treat.
I'm not a frequent meat-eater — a couple of times a week at most, red meat once a week or less, grilled meat almost never (mostly when I'm a guest at someone's house). Quite aside from high-temperature cooking, there's other evidence that associates high meat consumption with cancer risk.
Roasting and braising, not frying and grilling, are my favorite ways to cook meat. Once you've had a great braise, I don't know why you'd ever want to eat grilled meat.
For the healthy individual, I think meat is okay as a treat once in a while, provided your other habits are good. Cooked properly, animal protein has enormous health benefits that are very hard to get from a pure vegetarian diet.
If you're a cancer patient, most cancer advocates (the Gerson Institute and Bill Henderson, for example) say you should eat absolutely NO meat. It's not served at most of the alternative cancer clinics we've visited. These places are run by first-rate alternative and integrative doctors. I trust their judgment.
On those rare occasions when you do indulge in grilled meat, take these steps. . .
13 tips for grilling without serving up cancer
Fortunately there are many ways you can reduce your cancer risk while still enjoying this backyard summer tradition.
- I suggest you always choose organic grass-fed meats for what they do contain, as well as for what they don't. Grass fed animals have much higher levels of omega-3 fatty acids, and a much healthier nutritional profile overall.
Grass fed meat has much lower fat content than conventional meat. So conventional meat is much more likely to drip down and form PAH-laced smoke that settles on your meat. In addition, you may want to avoid it for other reasons — such as second hand consumption of fattening and grains (which are genetically modified, more than likely). - In any case, lower the cooking temperature on your grill. Get used to eating your meat medium-rare instead of well-done.
- Use the leanest cuts you can find. Use thinner cuts, which cook more quickly. Be sure your meat is completely defrosted before cooking, to reduce cooking times.
- Cut meat up into cubes, which cook more quickly. Enjoy them as kabobs.
- Don't cook directly over coals. Use indirect cooking methods.
- Keep the grill rack farther from the fire.
- Flip filets before they become charred. Now recommended: flipping every minute or two, to prevent charring.
- Keep your grill really clean! Scrape off charred residue every time you cook, so you don't transfer carcinogenic chemicals to your food the next time you use it.
- Use marinades. Besides creating superb flavor, some studies show it also reduces carcinogens.
The Journal of Agriculture and Food Chemistry says that marinating red meat for two hours significantly reduced HCAs.5,6,7. Beer, wine, lemon, and vinegar are thought to create an "invisible shield" that protects from the formation of HCAs and PAHs.
A Kansas State University study found that rubbing rosemary onto meats before grilling cut HCA levels by up to 100 percent8 — apparently due to its high antioxidant levels. Do basil, mint, sage and oregano offer similar benefits? I don't know, but it's possible.
However, sugary toppings like barbeque sauce tend to burn very easily and should be avoided.
Important Note: Heat any extra marinade you intend to use as a sauce at least three minutes to kill bacteria it picked up from its contact with uncooked meat, poultry or fish. And always marinate meats in the refrigerator to keep bacterial levels low. You have to bring the sauce to a boil to kill microbes. Otherwise, set aside sauce beforehand and don't reuse the marinade. - The best food for grilling is vegetables and fruits, which do not form HCAs. They also provide you with a host of cancer-fighting nutrients and phytochemicals.
In fact, there's some evidence that these natural phytochemicals may convert HCAs to an inactive, stable form that you can easily eliminate from your body.
Try grilling asparagus, bell peppers, carrots, zucchini, eggplant, onion, portobello mushrooms, and even mangoes brushed with a bit of olive oil.
Cruciferous veggies have especially high potential to negate HCAs. One study of men who ate 2½ cups of Brussels sprouts daily for three weeks reduced their DNA damage significantly. Don't like Brussels sprouts? Try broccoli and cabbage instead. - Avoid charred meat like the plague. Cut off offending spots to protect yourself.
- Grill fish instead of meats. They tend to form fewer HCAs.
- Place juicy foods in a foil packet to reduce dripping.
And before you fire up the grill, go enjoy a 40-minute walk — which will help reduce the greater risk of that "extra 30 pounds".
At least there's one silver lining: You may be better off grilling your own meats in your back yard, versus eating meat in a restaurant. That way you're able to control what you eat including how many additives, antibiotics, and other health saboteurs are in your food.
At least there's one silver lining: You may be better off grilling your own meats in your back yard, versus eating meat in a restaurant. That way you're able to control what you eat including how many additives, antibiotics, and other health saboteurs are in your food.
Footnotes:
1http://www.medicinenet.com/
2http://www.cnn.com/2010/
3http://preventcancer.aicr.
4http://www.cnn.com/2010/
5http://www.ncbi.nlm.nih.gov/
6Olga Viegas, L. Filipe Amaro, Isabel M. P. L. V. O. Ferreira, and OlÃvia Pinho J. Agric. Food Chem., 2012, 60 (24), pp 6235-6240 Publication Date (Web): May 29, 2012 (Article)DOI: 10.1021/jf302227b
7Armindo Melo, Olga Viegas, Catarina Petisca, OlÃvia Pinho and Isabel M. P. L. V. O. Ferreira J. Agric. Food Chem., 2008, 56 (22), pp 10625-10632 Publication Date (Web): October 24, 2008 (Article)DOI: 10.1021/jf801837s
8http://krex.k-state.edu/
2http://www.cnn.com/2010/
3http://preventcancer.aicr.
4http://www.cnn.com/2010/
5http://www.ncbi.nlm.nih.gov/
6Olga Viegas, L. Filipe Amaro, Isabel M. P. L. V. O. Ferreira, and OlÃvia Pinho J. Agric. Food Chem., 2012, 60 (24), pp 6235-6240 Publication Date (Web): May 29, 2012 (Article)DOI: 10.1021/jf302227b
7Armindo Melo, Olga Viegas, Catarina Petisca, OlÃvia Pinho and Isabel M. P. L. V. O. Ferreira J. Agric. Food Chem., 2008, 56 (22), pp 10625-10632 Publication Date (Web): October 24, 2008 (Article)DOI: 10.1021/jf801837s
8http://krex.k-state.edu/
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Tuesday, May 28, 2013
Greatest Moments in Chicago Sports History
Chicago sports teams like the Bears, Bulls, Cubs, White Sox, and Blackhawks have such rich histories and memorable players that make these teams unforgettable. We compiled the greatest moments in Chicago sports history and included the greatest Chicago sports moment of all time at end the post. What monumental sport moment do you think we chose as our winner?
Imagine having Chicago Bears tickets for the biggest blowout game against the Washington Redskins. Think about how emotional Michael Jordan’s final shot was, especially for those people who had Chicago Bulls tickets for that memorable game and witnessed it all in real time. Fans that had Chicago Cubs tickets to the game against the Phillies would have been biting their nails as they began battling back from the 21-9 score at the top of the fifth inning. Having Chicago Blackhawk tickets to see Bill Mosienko score a record breaking three goals in 21 seconds would have been amazing for any Blackhawk or hockey fan.
Chicago Bears
Owners of the Staley Starch Company and “Papa Bear” Halas came together to create the Chicago Bears on September 17, 1920. Since then, the organization has completed 93 seasons and won a total of 9 NFL championships. One could only imagine how cheap Chicago Bears tickets were in 1920, especially when compared the prices that tickets are today. Regardless of the ticket price, the Chicago Bears had some incredible victories.
Greatest Moment in Chicago Bears History:
Goose Egg Score
The biggest blowout game in NFL history was the 1940 matchup between the Redskins and Chicago Bears. The game ended in a final score of 73-0. The Washington Redskin coach publically humiliated their competition before the game by telling reporters that the Bears were “quitters and crybabies.” This clearly wasn’t the case when the Bears showed up to play, which resulted in a spectacular game for the Chicago based team.2nd Greatest Moment:
Interception Game Winner
In 2001, a game against the Cleveland Browns went into overtime after the Bears tied it up with a touchdown at the end of the fourth quarter with only three seconds on the clock. Going into overtime, Mike Brown ran the ball in for a touchdown after jumping up for the Hail Mary and intercepting the ball from Cleveland. The game resulted in a win for the Bears with a final score of 27-21.3rd Greatest Moment:
Chicago Vs Patriots in Super Bowl XX
It’s a dream for every football team to compete in the Super Bowl. The Chicago Bears had a ticket to the game that was televised on NBC where they took on the New England Patriots. The Bears came out victorious with a final score of 46-10 to be crowned Super Bowl XX Champions for the 1986 season.Chicago Bulls
One of the most prolific basketball franchises, the Chicago Bulls had their share of greatest moments and greatest players of all time. Jerry Sloan, Bob Love, Michael Jordan, Scottie Pippen, Dennis Rodman, and Derrick Rose were just some of the Bulls players that helped lead the Chicago Bulls to victory throughout the years, making the franchise unforgettable. Fans that had Chicago Bulls tickets, and Bulls fans overall experienced some of the best players in the industry.
Greatest Moment in Chicago Bulls History:
“The Shot”
A clutch moment in Michael Jordan’s career goes down in history as “The Shot” and symbolized the beginning of Michael Jordan’s dynasty with the Bulls. It was during the fifth game of the NBA finals in 1989 where they faced the Cleveland Cavilers. After a jump shot, Cleveland came back to take the score from 99-98 to 100-99. With two seconds to go on the clock, Jordan received the inbound pass and hit a shot from behind the foul line to win the game 101-100.2nd Greatest Moment:
42.1 Second Victory
In 2009, Joakim Noah, the forward for the Bulls pulled off a 42.1 second shot in the third overtime to break the tie. Joakim intercepted a pass from Celtic’s Paul Pierce. Running down court he ended the game with a textbook dunk just in time. The game ended in a victory for the Bulls with a score of 128-127. Imagine being a Bulls fan and having tickets to that game!3rd Greatest Moment:
Victorious Season
In 1991, the Bulls broke the existing record for most season wins by winning 61 games, which landed them a spot in the playoff games against the Los Angeles Lakers. Leading the team, Michael Jordan received MVP awards for the regular season and finals, as well as winning his fifth consecutive scoring title. This was the Bulls first championship win since 1966. Imagine having a courtside ticket to that game!Chicago Cubs
In 1870, The Chicago Baseball Club was created and thus the Chicago White Stocking were born. The team started out as the White Stockings and experienced a number of name changes including the Orphans, Colts, Panamas, Rainmakers, Spuds, Trojans, Microbes, and Zephyrs. In 1902 a newspaper called the team the Cubs. It wasn’t until 1907 when the organization adopted the name that is used today.
Greatest Moment in Chicago Cubs History:
World Series Win
In 1907, the fourth World Series ever played was a matchup between the Chicago Cubs and the Detroit Tigers. With a final score of 2-0 the Chicago Cubs came out victorious 4 games to 1 against the Detroit Tigers, earning the Cubs their first World Series win. They win their second World Series the following year and oddly enough, beat the Tigers with a score of 2-0.2nd Greatest Moment:
Homerun Victory Club
The 1998 and 1999 season of the Chicago Cubs baseball proved memorable for Sammy Sosa when he became the first individual to hit 60 homeruns in consecutive seasons. It was in the 1998 game against the Milwaukee Brewers that Sosa hit not just his 61st but also his 62nd homerun for the season.3rd Greatest Moment:
Rally Hats On!
While the Cubs lost this game, it still doesn’t take away from their amazing comeback skills. In 1979, the Chicago Cubs faced the Philadelphia Phillies for a high scoring fight for victory. In the top of the fifth inning, the Cubs were down 21-9 where they battled back. The final score was 23-22 with eleven home runs and 50 hits. A year earlier the Cubs beat the Phillies and set a record for a total of 57 runs.Chicago White Sox
In 1900, the Chicago White Sox became a part of the American League of baseball, and was the second baseball team based out of Chicago. Stealing one of the Cubs nicknames, the team started out as the Chicago White Stockings. The name was eventually shortened to Chicago White Sox. Amazing plays, games, and hits helped keep this team successful since their early beginnings.
Greatest Moment in Chicago White Sox History:
Great Catch
28,000 fans purchased White Sox tickets and witnessed “one of the best defensive plays” in White Sox history. Three outs away from the end of a perfect game, White Sox outfielder, DeWayne Wise robbed Gabe Kapler of a homerun for Tampa Bay. Had this ball not been caught, the game wouldn’t have been put in the record books as the second perfect game for the White Sox.2nd Greatest Moment:
Walk Off Home Run and 2005 World Series
Coming off a batting slump, Scott Podsednik hit a 2-1 pitch to end the second game of the 2005 World Series. This was Podsednik’s first home run of the season. The seat where the homerun landed remained the same when they updated the stadium seats at the Cellular Stadium. They went on to win the 2005 World Series three days later against the Houston Astros. This was the first time they won the championship after experiencing an 87-year drought.3rd Greatest Moment:
Fade to Black
Fans that had Chicago White Sox tickets wore black to the 2008 game against the Minnesota Twins. The blackout was to support the potential of a berth to the playoffs. Jim Thome hit a homerun that won the game with a 1-0 score and landed the White Sox in the playoffs. This year, both the Cubs and White Sox made it to the playoffsChicago Blackhawks
Founded in 1926, the Chicago Blackhawks became a member of the National Hockey League that, at the time, only included six teams. Since they began, the team has brought home the Stanley Cup 4 times, was two time Conference Champions, and received the Presidents’ Trophy in their 1990-91 season.
Greatest Moment in Chicago Blackhawks History:
2010 Stanley Cup
After a 49-year draught, the Blackhawks took home the Stanley Cup. The victorious win over the Philadelphia Flyers ended in overtime. Patrick Kane drove in the winning goal, which ended the game with a 4-3 score, bringing the Stanley Cup back to Chicago.2nd Greatest Moment:
3 Goals 21 Seconds
Going down in history as a legend, Bill Mosienko scored a grand total of three goals in just 21 seconds of play in a game in 1952. Gus Bodnar assisted Moisenko for each goal during the third period. The team went on to win the game against the New York Rangers with a score of 7-6. Chances are, this NHL record will never be broken putting this Blackhawk player in the record books possibly forever!3rd Greatest Moment:
Scoreless Game
In 1944, the Chicago Blackhawks took on the Toronto Maple Leafs in a hockey game that ended perfectly. The game went down in the record books as a scoreless event. Not even one penalty was called, dubbing this game a “perfect” scoreless game.The Greatest Moment Of All Time In Chicago Sports History
The Last Shot Heard Around The World
The year was 1998 and the Chicago Bulls had finished their season with 62 wins and just 20 losses. With a record like that it meant one thing…NBA playoffs! It was game 5 of the playoffs and the Bulls unfortunately fell to the Utah Jazz. Game 6 took place on Utah’s court.
In the first half of the game, Micheal Jordan scored 23 points but as the game neared the end the Bulls were down. With a minute left on the clock, Jordan scored to tie the game. Unfortunately though, the Jazz answered back with a three pointer with only 41.9 seconds left on the clock. Jordan answers back with a layup to take to score to 86-85. The Bulls were still down and the team was determined to finish off strong and win the NBA Finals. Stealing the ball from John Stockton, Jordan hit a 20-foot jump shot with only 5.2 seconds left on the clock. Utah attempts to answer back with a missed three point shot and like that the game was over and Chicago won 86-87.
Michael Jordan’s 20 foot jump shot was the shot heard round the world as the Chicago Bulls won their sixth NBA title. Jordan wracked up a healthy 45 points for the game and was named the NBA Finals MVP. With that, Michael Jordan retired from basketball for the second time after this monumental moment in Chicago sports history.
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