Religion of Sports by Gotham Chopra and Joe Levin

When Gotham Chopra was growing up near Boston, it was expected that he would follow the path of his famous father, Deepak Chopra, and go into medicine. Instead all young Chopra could think about was sports.

He loved the Red Sox and the Patriots, but he was especially fixated on basketball and got to attend some Celtics games with a friend of his father who had not just season tickets but VIP access to the team because of his donations to the Celtics’ foundation. At age 11 Chopra watched Michael Jordan score 63 points at TD Garden, a performance that prompted Larry Bird to say, “That wasn’t a basketball player. It’s just God disguised as Michael Jordan.”

The remark became part of Chopra’s growing realization that sports have all the hallmarks of religion. That’s an idea that’s been around for millennia, but Chopra brings a fresh take to it in Religion of Sports, co-written with Joe Levin.

The first team sport involving a ball is believed to have been invented by the Mayans; the games were played near the temples, and the losers were sacrificed to the gods. (See, Patriots Nation, this season could have been much, much worse.) The Greeks saw physical training as a religious act. And Pierre de Coubertin, the Frenchman responsible for the 1896 advent of the modern Olympic Games, wrote, “The first essential characteristic of ancient and modern Olympism alike is that of being a religion.”

In Islam, there’s a word for the “true believers” — people who live their faith, rather than paying lip service to it, Chopra and Levin write. The mu’min exist in sports as well, and they are the players that we ordinary mortals worship, like Tom Brady, Kobe Bryant and Jordan. All this could comprise a high-school essay (and probably has). But what distinguishes Religion of Sports from the meh-fest that I’d expected is that Chopra actually knows the people he’s writing about; he is a filmmaker who worked with Brady, for example, on the documentaries Man in the Arena and Tom Versus Time, as well as other athletes including Serena Williams, LeBron James and Simone Biles.

And these are not superficial relationships. Not only has Chopra sat in the Brady family box at Gillette Stadium, but he hung out with Brady in his Brookline house after championship games, and Brady once tossed Chopra the keys to his truck (a Raptor) when he didn’t have a ride home. The anecdotes are rich, especially for fans of Boston teams, and the book is well-researched and surprisingly well-written for the genre.

In chapters that include “Myths,” “Transcendence,” “Moral Codes” and “Pilgrimage,” Chopra and Levin walk through the similarities between traditional religions and what they consider the newest one. Affiliation with other fans, for example, gives us the sense of community that humans have gotten from religious faith; sports likewise offer redemption and deliverance, heaven and hell, curses and miracles, they say.

But, they add, the religion of sports also offers something other faiths don’t: “… the gods are flawed human beings like the rest of us” and “anybody, with the right amount of luck and skill, can become a champion.”

Each chapter introduces us to one or more of these flawed gods and how they became transcendent. In “Myths,” Kathrine Switzer, the first woman to run the Boston Marathon, is center stage. Most people know something of her story: how, as a Syracuse University student in 1967, she registered for the race using the initials K.V. Switzer, having researched the rules and learned that the Boston Athletic Association didn’t officially forbid women from running, although no women ever had. She finished, even though the race director tried to pull her off the course just after Mile 4.

Here, her story is told through the prism of religion; for example, we learn that Switzer equated running with religious experience after she started training informally with the Syracuse cross-country team. “Once I got serious and ran over three miles a day, I stopped going to church. I realized it was because I felt closer to God and the universe out in nature than I ever did inside with a group of people.”

Now, “Her bib number, 261, has become a sacred good-luck charm for women runners everywhere,” Chopra and Levin write.

Not all of the stories fit the narrative so easily, however. The story of gymnast Simone Biles and how she came to drop out of the Olympics to preserve her mental health is given as an example of reformation, similar to Martin Luther’s start of the Reformation. (“She was turning her back on one of the most foundational beliefs in sports. She was showing that she interpreted the faith differently than we’d become accustomed to.”)
The late psychologist Mihaly Csikszentmihalyi popularized the concept of “flow,” the state in which we can fully concentrate on activities and perform at peak levels, a state that athletes sometimes call being in “the zone.” Chopra sees this as not just an emotional or mental state but a spiritual one, writing, “It is a feeling that every athlete — every single one, from Little Leaguers to Major League all-stars — has experienced at one time or another.”

Moreover, he argues, sports have a “moral code” that is enforced as strictly as any religion, maybe even more so, by the rules of the games. “Win or lose, opponents shake hands. The lesson: humility. Cheating is never tolerated. The lesson: integrity. Referees enforce the same rules for everybody. The lesson: fairness.”

Again, there’s nothing especially groundbreaking here in the overall message, and the authors veer dangerously close to the land of the cheesy in the final chapter, titled “The Playbook,” which recaps the lessons of the book and invites readers to reflect on questions such as “What is the most magical moment (i.e., miracle) in your team’s history?” and “Which places do your tribe consider to be sacred ground?”) But the book is pleasantly engaging and full of stuff you might otherwise never know — including the fact that a pastor once gave a prayer before the start of a NASCAR game that, among other provocations, gave thanks for his “smokin’ hot wife.”

Religion, in other words, is not nearly as boring as some people think.

B+Jennifer Graham

Taste of Bedford raises funds for DECA

High school nonprofit hosts event with eateries

If you like to eat, then Taste of Bedford is where you and your appetite will want to be on Tuesday, Jan. 30, from 6 to 7:30 p.m. at the Bedford High School Commons, 47 Nashua Road in Bedford. The food-filled fundraiser, featuring numerous area eateries, benefits DECA, a nonprofit organization that prepares youth to be academically ready, community-oriented, professionally responsible and experienced leaders. Admission for the food fest is $15 for individuals, $45 for a family of four, or $60 for a family of five.

“Taste of Bedford is a great fundraiser for our students because it enables the community to come out and taste food from different restaurants all at the same time,” said Betsy Doyle, a business teacher and six-year faculty advisor for Bedford High School’s DECA.

“Participating restaurants serve samples of a selection of their cuisine,” Doyle said, so “it is an easy way to have dinner for a family taken care of.” The icing on the cake? “They sometimes also hand out coupons to encourage attendees to try out their business.”

According to Doyle, last year’s Taste of Bedford was very successful in promoting new businesses that weren’t even around in 2020 or 2019.

Joining the culinary celebration this year will be Alas de Frida, serving authentic Mexican food; Ben & Jerry’s ice cream; Carly’s Custom Cakes, offering pastries; El Rincon Zacatecano Taqueria; Hannaford Supermarkets; Lighthouse Local, home to dozens of local vendors and artisans who prepare everything from sweet to savory baked goods and delicatessen delights; Sweet Ginger, whose Thai cuisine includes a variety of vegetarian options; Taj India, dishes from mild to hot; The Inside Scoop, specializing in ice cream and other frozen desserts; Thousand Crane, known for Chinese and Japanese cuisine, including high-quality fresh sushi, and more.

“The Bedford High School DECA club members sell tickets to the Taste of Bedford event,” Doyle said. “All of the ticket sales get attributed to the individual student who sold the tickets, and those funds reduce their own expenses for future competitions.”

An international nonprofit career and technical student organization, DECA has more than 224,000 members throughout the United States. The Bedford High School group is one of the largest chapters in New Hampshire.

DECA’s mission is to prepare emerging leaders and entrepreneurs by holding business competitions that assess business knowledge and presentation abilities and emulate atmospheres like those of professional business conferences. Students compete through business exams, case studies, interviews and sales presentations. After competing at the New Hampshire level, winning students move on to DECA’s International Career Development Conference, a global competition held at major metropolitan areas across the United States.

“The students gain valuable experience in organizing the event and recruiting the businesses to participate,” according to Doyle, one of three faculty advisors for Bedford High School’s DECA chapter. “All of the advertisements and publicity is taken care of by the students. The running of the event itself — each is done by a student leader. This year the event is led by Brenda Sacramento Cortes, a junior at BHS. Participating restaurants will have one or two student volunteers that will help them set up, serve and break down and load up after the event concludes.”

Aside from giving DECA students real-world hands-on experience with interviewing, problem-solving, and evaluating business situations, Doyle is gratified by her involvement in Taste of Bedford. “My favorite part of the event is seeing the community come together to see what the students are doing. We often have a very high level of participation from our own faculty and staff … and the DECA students love to see them and their families at the event.”

When: Tuesday, Jan. 30, 6 to 7:30 p.m.
Where: Bedford High School, 47 Nashua Road, Bedford
Admission: individuals $15; family of four $45; family of five $60
Visit: sites.google.com/bedfordnhk12.net/bedford-taste-of-bedford/home

Featured photo: Taste of Bedford from previous year. Courtesy photo.

Irish Coffee

If you listen to Irish Coffee Enthusiasts, you will be taken aback by how complicated the process for making one is. The ICEs will go on at some length about how such-and-such a bar makes a pretty good Irish Coffee, considering it isn’t a real Irish Coffee. Apparently, an Irish Coffee isn’t legitimately authentic unless:

(1) it is made by an old, gnarled bartender with an actual Irish accent and a list of stories about growing up in a thatched hut.

(2) who pours the whiskey from an otherwise unmarked jug with three Xs on it,

(3) into a mug with coffee so strong, vaporous little ghosts float screaming from it as he stirs it

(4) while three or four drunk guys at the bar sing “Danny Boy” and weep openly.

The truth of the matter is that making good Irish Coffee isn’t particularly difficult, and it’s definitely not complicated. It is simply a matter of paying attention to details.

Making a Very Nice Cup of Irish Coffee

Fill a glass coffee mug with boiling water. Leave it to heat while you brew the coffee.

Brew 1 to 2 cups of very strong, good coffee. It doesn’t have to be expensive, single-source, hand-picked beans that have passed through a civet. Chock Full o’Nuts will do fine. Make it a little stronger than you normally would. Wash a couple of dishes or watch the prize task on Taskmaster while the coffee brews and the mug heats up.

Pour the water out of the mug, thanking it for a job well done.

Mix 1 tablespoon of brown sugar in the mug with a little of the hot coffee, to dissolve it, then add 2 ounces of decent Irish whiskey. Again, you probably don’t want to use your $45-a-bottle top-shelf stuff, but a good, self-respecting Irish whiskey like Paddy’s will do nicely.

Top off your mug to within half an inch or so of the top with more coffee. Stir gently.

Finish the mug off with two dollops of lightly sweetened whipped cream.

This drink will be hot, so unless you’re a professional you probably won’t be able to swig this down, but you should definitely attack it with enthusiasm. If you don’t give yourself a whipped cream mustache, you lack commitment.

Classics are classics for a reason. This is delicious. It tastes of coffee, and caramel, and dairy, and whiskey, and something else — maybe destiny. It will take a great deal of adult restraint to not pound this down far too quickly and then make another. And conceivably many more.

For that reason, here is your guide for drinking good Irish Coffee:

Drink it at brunch. The very best time to drink Irish Coffee is late on a cold, damp afternoon, while reading a good book and thinking of a lost love. Unfortunately, by the time you’re old enough to have any really juicy regrets, you won’t be able to drink coffee that late in the day. Drinking more than one of these in an afternoon or evening will give you more opportunity to reminisce than you were really looking for. Flipping through old photographs and crying at 2 in the morning is not compatible with your New Year’s resolution to be more productive.

If you decide to dive into the Irish Coffee pool with a bunch of friends on a Sunday morning, your boyfriend or Carlos, your Uber driver, can get you home in time to sleep it off before you have to Skype your parents that evening.

1 mug of Irish Coffee: You will feel more positive about life.

2 mugs: You will tell at least one of your friends how much you love them. At this point, your wife or friends should keep you away from Facebook.

3 mugs: There will be singing and uncontrollable laughter.

After this, you will probably forgo the coffee and drink directly from the bottle. There will be more singing, and probably crying.

After this, things get a little murky.

John Fladd is a veteran Hippo writer, a father, writer and cocktail enthusiast, living in New Hampshire.

Featured photo: Irish Coffee. Photo by John Fladd.

The Weekly Dish 24/01/25

News from the local food scene

Wine season: If you’re used to pairing January with a wine tasting, Wentworth by the Sea (588 Wentworth Road in New Castle; opalcollection.com/wentworth) is holding its annual Winter Wine Festival with events scheduled into mid-February. Grand vintners’ dinners are scheduled with Far Niente Family of Wineries and Vineyards (Saturday, Jan. 27, at 6 p.m.), Jackson Family Wines (Saturday, Feb. 3, at 6 p.m.) and Raymond Vineyards (Saturday, Feb. 10, at 6 p.m.). Flight nights run Mondays through Thursdays from 5 to 7 p.m. in the lounge and offer the opportunity to taste and compare three different wines, the website said. The Bubbles & Jazz Brunch runs Sundays through Feb. 11 from 10 a.m. to 2 p.m., with a different prosecco as the focus each Sunday. And on Friday, Feb. 9, from 6 to 8:30 p.m. the Wentworth will feature the second of two big tastings, with tickets costing $91.07 for an evening with food, a wide selection of wines to try in a walk-around event and live jazz, according to the website, where you can find pricing and details for all events.

Big reds for cold nights: WineNot Boutique (25 Main St. in Nashua; winenotboutique.com, 204-5569) has a few red wine tasting events on the schedule. As of earlier this week, tickets were still available for the blind tasting of malbec wines on Thursday, Jan. 25, from 6 to 8 p.m. Tickets cost $40. Try seven malbecs, paired with cheeses, salumi and chocolate, according to the website. On Thursday, Feb. 22, from 4 to 7 p.m., the focus will be “Tasting of Big and Bold Winter Wines.” Sample 15 wines paired with cheeses and a light appetizer; tickets cost $20, the website said.

Italian wines: Colby Hill Inn’s The Grazing Room (33 The Oaks in Henniker; colbyhillinn.com) will hold a five-course dinner paired with Italian wines from Regal Imports on Friday, Feb. 23, at 6 p.m. The cost is $100 per person, according to the website.

Market Saturday: The Milford NH Indoor Farmers Market will hold the 4th of its seven planned winter markets this Saturday, Jan. 27, from 10 a.m. to 1 p.m. at the Milford Town Hall Auditorium (1 Union Sq. on the Oval). The duo Speed the Plough is slated to perform; see milfordnhfarmersmarket.com for a listing of vendors and guest vendors.

Dinner, dancing, animals: OK, animals won’t be at the event but proceeds from the Snowball Gala 2024 go to equipment and animal needs at the Educational Farm at Joppa Hill in Bedford (theeducationalfarm.org). The event will be held Saturday, Feb. 17, from 6 to 10 p.m. at the Bedford Village Inn (2 Olde Bedford Way in Bedford) and will include dinner, dancing, and a silent and live auction, according to the EventBrite page. Tickets cost $125; a $175 VIP ticket includes a drink, 10 raffle tickets and a swag bag. See the farm’s website for a link to purchase tickets.

In the kitchen with Ryan Lewis

It was always special for Ryan Lewis, general manager at Napoletana Pizzeria & Bar, when his family would go out to eat at restaurants when he was a child. At home he loved to make food for and with his family and experiment with ingredients, even if the result wasn’t always successful. Despite his love for cooking and restaurants, he didn’t consider a career in food service until he got a job at his favorite local spot while in college where he developed skills and enjoyed the work.

What is your must-have kitchen item?

I’ve never really been into gadgets. A clean, organized workspace is really the only thing a chef needs. I train my cooks to fold their kitchen towels when their prep is done. The cook with the largest, neatest stack of towels is unfailingly the best prepared for service on any particular shift

What would you have for your last meal?

The term last meal reminds me of someone on death row — when else would I know I was eating my last meal? That being the case, I would want to make as big a mess as possible when they give me the juice, like a spicy burrito and a couple beers.

What is your favorite local eatery?

Napoletana is my favorite restaurant. It continues to get closer to my vision over time. Of the other 300+ restaurants in the Portsmouth area, I enjoy Green Elephant, Lexi’s Joint, Barrio and Ore Nell’s most.

Name a celebrity you would like to see eating in your restaurant?

Celebrity is relative. I have fed many ‘famous’ people over the years. Were it possible, I would love to see Tony Bourdain and hear his thoughts and suggestions. Even just to be in his presence would be something. Jose Andres and Eric Ripert are other heroes, using their success in their craft to make life better for others.

What is your favorite thing on your menu?

It’s kind of an evil question like asking who my favorite employee or family member is. There are things that are unique and those that are pretty pedestrian but well-loved by our guests. Today I ate our hanger steak and it made me pretty happy. It is a unique cut of meat that takes care to butcher properly, and our risotto rosso is a somewhat unusual but fitting accompaniment to it.

What is the biggest food trend in New Hampshire right now?

I have no idea. We, as an industry and community, are still coming back to life after the struggles of the past several years. It is encouraging to see green shoots sprouting here and there. Young entrepreneurs opening new concepts and getting traction; those are the people to watch.

What is your favorite thing to cook at home?

Jambalaya. It’s almost as versatile as pizza as far as the number of stylistic twists and permutations. That said, I make it 95 percent the same way every time. I like to load my bowl with hot sauce until my eyes sweat.

Mya Blanchard

On The Job – Michael J. White

Party Rental Operator

Michael J. White owns Studios2go, a unique mobile party rental company based in Rochester.

Explain your job and what it entails.

Studios2go is a party rental company. We provide fun and unique activities for birthdays, festivals, school events, church events, team building events, summer camps and more. … We offer a variety of activities for all ages, including a video game truck, nerf and gellyball package, foam parties and inflatable carnival game package.

How long have you had this job?

I am going on my 7th year with Studios2go.

What led you to this career field and your current job?

About seven years ago I was working full-time as a firefighter/paramedic in Maine. Like most firefighters I was looking for a side gig… One of the guys in my department told me he saw these ‘video game trailers’ down south and said it may be something I would like because I am a big gamer. I immediately loved this idea and my coworker was able to build the game truck for me. Seven years later here we are.

What kind of education or training did you need?

Besides having to learn how to back up and drive a trailer, I didn’t need any specific type of education. I have spent many hours … [learning] how to run a business properly, the legal aspects of owning a business, how to set up a website and how to market a business.

What is your typical at-work uniform or attire?

Normal business uniform is just a polo shirt and shorts or pants.

What is the most challenging thing about your work, and how do you deal with it?

The toughest part of the job is the work-life balance. Parties and events are mostly on the weekends, making it hard to make plans with family and friends who work a standard Monday-through-Friday job. … I have established a family day each week that I will never book an event on and is strictly for time with friends and family.

What do you wish you’d known at the beginning of your career?

That it is OK to delegate. … It’s hard to give up control because your business is your baby and no one will care about it as much as you. I learned this way of thinking is only sustainable for so long.

What do you wish other people knew about your job?

That it is as fun as it seems.

What was the first job you ever had?

The first job I ever had was as a dishwasher at a pizza restaurant when I was 15.

What’s the best piece of work-related advice you’ve ever received?

The best piece of advice I ever received was from another party rental operator who said, ‘Don’t apologize for your prices, ever. Know what your time is worth and what your company is worth. Focus on providing a quality product and experience. You won’t always get everyone’s business and that’s OK.’ — Angie Sykeny

Five favorites
Favorite book: The Stormlight Archive series or really anything but Brandon Sanderson
Favorite movie: The Lord of the Rings
Favorite music: Imagine Dragons
Favorite food: Pizza (Sometimes I wonder if I’m only in this job for all the free pizza.)
Favorite thing about NH: No income tax.

Featured photo: Michael J. White. Courtesy photo.

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