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Baseball should be riding high. Instead the salary cap debate has it gearing up for war | Howard Bryant

1 day ago
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Baseball should be on a high.Spring training has begun and a record-breaking winter makes the games especially welcome – baseball means the good weather is coming soon.Injuries marred the NBA playoffs and the Super Bowl was a dud, but no sport settled its championship last year better than baseball, as the Los Angeles Dodgers barely and thrillingly defeated the Toronto Blue Jays in a seven-game epic that ranks among the greatest World Series ever played.Instead of basking in the afterglow, however, the game is spending this abundance of capital preparing for war: a 2027 work stoppage portends to be the most catastrophic since the summer of 1994, when the players went on strike and the owners responded by cancelling the World Series for the first time in 90 years.The turmoil will loom over the entirety of the upcoming season, rooted in a narrative that goes something like this: the game is broken economically.

The Dodgers have won the last two World Series and are so rich that no one else stands a chance, either on the field or in competition to sign players.The less-wealthy teams, such as the Athletics and Pirates, are so poor they feel eliminated from playoff contention before the first pitch of the season is even thrown.According to the owners, there is only one satisfactory solution: a salary cap.For nearly 40 years, the salary cap has been baseball’s irresistible force v immovable object issue.The owners want it.

The players have vowed to never accede to it.The owners have been trying to curb salaries since Collusion – the infamous and illegal agreement among the owners during the 1980s to not sign available free-agent players – continuing through the 1994 strike, when the owners, led by then-commissioner Bud Selig, agreed to begin 1995 by using replacement players and unilaterally imposing a salary cap.Only an injunction citing unfair labor practices issued by New York district court judge Sonia Sotomayor thwarted the plan.A decade and a half before her appointment to the supreme court, Sotomayor ruled Selig and the owners had acted illegally in their imposition of a new economic structure without collective bargaining and was called “the Woman Who Saved Baseball”.Today, baseball is the only of the four major North American men’s team sports to avoid a wage cap – a fact often treated not as a rare compliment to labor solidarity but evidence that baseball’s players are out of step with the realities of modern sports.

This time, if the rising doomsday scenario is to be believed, owners will stop at nothing to finally get their elusive salary cap – even if the cost is shutting down the game indefinitely.On the face, an ample supply of headlines attests to baseball’s brokenness.No team outside the top 10 in payroll have won the World Series since Houston in 2017.John Henry bought the Boston Red Sox in 2002 for a then-record $700m, the same amount the Dodgers spent to sign just one player, Shohei Ohtani.The Mets then signed Juan Soto to a 15-year, $765m deal last year.

Only a cap will create fairness, so claim the owners and much of conventional sports wisdom,But in a country that routinely fights corporate regulation, celebrates both the billionaires who own professional sports teams and the winner-take-all alpha dog capitalist bravado that made them their real-world fortunes while ridiculing the socialism they demand to structure their leagues, since when did everything in sports have to be fair? When was it ever?For the majority of baseball history, the omnipresence of the New York Yankees made laughable any conversation of fairness in baseball,Whether it was the Yankees’ ability to pay top-dollar – as the Dodgers do now – or the exposure to lucrative outside business opportunities afforded by being in the nation’s greatest media market and the heightened importance that accompanies being a Yankee as opposed to, say, a Marlin, fairness is a fantasy,Yet “competitive balance” is the vehicle through which baseball aims to win the hearts and minds of fans to achieve its wage controls, an especially effective approach when average people are struggling, orange juice is nearly $9 a gallon, and numerous industries are in collapse,Sympathy for being underpaid at $40m a year to hit a ball with a stick is certainly in short supply.

The owners are leaning on the populist outrage of sticker shock to hide an uncomfortable truth: salary caps do not have much effect on who wins and loses on the field.Between the NBA’s founding in 1946 and 1984, the year before the NBA imposed its salary cap, the Boston Celtics reached the NBA finals 16 times and won 15 championships.During that same period, the Lakers, originally based in Minneapolis and then Los Angeles, appeared in 19 finals, and won eight.In the four salary-capped decades since, the Lakers have appeared in the finals 13 times and won nine.In 40 years of cap-controlled basketball, the Washington Wizards, have had a losing record 29 times.

In 2005, the NHL shut down the sport for the entire season to force a cap on the players.The NHL got its cap, and two teams – Florida and Tampa Bay – have reached the last six consecutive Stanley Cups finals, combining for four titles.The NFL, the most financially and player-restrictive league, has had a salary cap since 1993.The result has been one dynasty after another.The New England Patriots have won the AFC East 20 times in the last 33 years, the Buffalo Bills seven times.

The Patriots during this period have reached 11 Super Bowls and won the championship six times.The Kansas City Chiefs have come in first place in the AFC West nine of the last 10 seasons.Meanwhile, the New York Jets haven’t been to the Super Bowl since 1969, eight days before Richard Nixon’s first inauguration.Four teams – Cleveland, Jacksonville, Houston, and Detroit – have never reached the Super Bowl.In the salary cap era, 16 NFL teams have not won the Super Bowl.

Meanwhile, in baseball, the sport where teams supposedly cannot win – when the Yankees and Red Sox spent the way the Dodgers and Mets spend now, 24 of 30 MLB teams have reached the World Series since the NFL instituted its cap, and 17 won the championship.The imposition of a cap does come with one guaranteed benefit: increased franchise values.That’s the actual objective of this looming, self-inflicted Armageddon.It may be outrageous that the Ohtani and Soto contracts are valued higher than the price of the last Red Sox sale, but Henry’s $700m purchase 24 years ago is now valued at $4.8bn.

Even the Dodgers’ wild spending – which on its face can appear to be a spirit rebellious against the momentum for a cap – looks suspiciously in service of one,The Dodgers’ plucking away of free-agent talent only increases the self-fulfilling prophecy that no one else in baseball has a chance,The Dodgers, meanwhile, look as though they are having it both ways by taking one for the team: winning now, and also later,A salary cap would greatly benefit the Dodgers,The team is iconic and historic, playing in one of the sport’s most desirable cities.

With cost certainty by controlling salaries, the value of the franchise would skyrocket.The current owners, Guggenheim Partners, led by Mark Walter, bought the team in 2012 for a then-record $2.1bn.The team is now valued at more than $7bn.Simultaneously, Walter last year bought the Lakers for $10bn.

Baseball owners are well aware that franchise values are rising faster in the salary-capped sports.Robert Kraft bought the Patriots in 1994 for $172m.Last year, Forbes valued the team at $9bn.In 2023, Marc Lasry sold his stake in the NBA’s Milwaukee Bucks for $3.5bn after buying it for $550m a decade earlier.

A salary cap would boost owner values dramatically.As the former NBA great Carmelo Anthony once said, “The bottom line is their billions beat our millions.”Whether the owners have their way and finally break the will of the players, or if the players continue to successfully resist, consumer prices – for tickets, concessions, parking, television packages – will continue to rise.Yet, the idea that caps are designed to give the Pirates and A’s a better chance to win on the field, nevertheless maintains a popular appeal, however erroneous.It is a fallacy – the fallacy that they’re doing it all for you.

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Doom Bar maker Sharp’s Brewery in Cornwall to be closed by US owner

The Cornish brewery that makes Doom Bar ale is to be closed by its US owner, throwing the popular beer brand’s future into doubt and putting about 200 jobs at risk.The drinks company Molson Coors said it plans to shut Sharp’s Brewery in Rock, along with its national call centre in Wales, saying it was “no longer financially sustainable”.The Chicago-based company, which bought Sharp’s 15 years ago, said it was planning to close the site by the end of this year but it “remains committed” to Sharp’s beer brands.Sharp was founded in 1994, and most its sales come from Doom Bar, which is among the bestselling cask ales in the UK, and was named after a notoriously dangerous sandbank in Cornwall’s Camel estuary. Sharp’s also makes Atlantic and Twin Coast pale ales

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According to the Sustainable Food Trust, “the milk from 40,000 cows (300,000 tonnes) is tipped down the kitchen sink each year – a real slap in the face for the farmer”. Even though some supermarkets have now swapped use-by for best-before dates on their milk, those dates can still be confusing, so always do the sniff test before binning it: even if it’s a little sour, you can still cook with it.The Food Standards Agency advises that food with a best-before date can usually be tested using sensory cues such as the sniff test. And what better way to use up spent or sour milk than maiale al latte, or milk-braised pork, for which pork is slowly braised in milk and flavoured with a few aromatics until tender. The milk splits and forms large curds that thicken and caramelise the sauce, so creating a creamy rich dressing for the meat

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Nadiya Hussain on food, faith and finding her voice: ‘I get paid less than the white version of me’

In a food world where the trend is for protein and weight-loss injections and sugar is the supervillain, Nadiya’s Quick Comforts seems somewhat contrary. There are golden syrup dumplings. There is a chapter devoted to deep frying, with cheese balls and ingenious deep-fried cannelloni.“If I could write an entire book on deep frying, I absolutely would,” says Hussain with a laugh. “This is how I cook, this is how I eat, this is how I show love to my family

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Should you sanitise your strawberries? Experts on the right way to wash fruit and vegetables

You know the cost-of-living crisis is biting when videos of influencers unpacking their grocery “hauls” are viral on TikTok. Chewing through millions of views, fruit and vegetables are aesthetically plopped into a sink filled with water, piece by piece. “Sanitising” products are then added, ranging from the fizz of baking soda and vinegar to specialised vegetable soaps (“Amazon link in my bio!”). There are even expensive electronic purifiers, which shake, shimmy and bubble away in the basin, supposedly removing any nasties.But is ASMR deep-cleaning your fresh produce really necessary? And is it all too late for those of us who can barely remember to rinse our pears?For Queensland’s Rebecca Scurr, who shares what it’s like to “sell fruit for a living” to her 26,000 TikTok followers, fruit-washing videos make her “cringe so much”

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Do you really need to chill cookie dough? | Kitchen Aide

Does chilling cookie dough really make for a better result?Emily, by email “It all depends on what kind of cookie it is,” says Guardian baker Helen Goh. “Let’s say it’s a cookie that you need to stamp out – the dough needs to be firm enough to roll it, but not so firm that you can’t.” That said, the question of whether to fridge or not to fridge is probably most prevalent in the chocolate chip cookie sphere. “There’s a perceived wisdom that chilling helps the dough develop the flavour and caramelisation,” Goh says, “but, to be honest, it also makes the dough a little easier to roll and ensures it bakes evenly, which is worth far more than that slight improvement in flavour.”Recommended chilling times vary from 30 minutes to overnight, although Goh finds the latter results in a “cakey” cookie: “I’m a real Goldilocks, so I like crisp at the edges with a chewy centre

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