Jakob Johnson retweeted
National Tight Ends Day isn't even a real holiday. the NFL adapted it from a pagan fullback festival held each year at the time of the fall equinox
Jakob Johnson retweeted
Strategie der Falcons für die DACH-Region ist also Heim ins Reich. Alles klar
I don’t want to be snitch but I just met a real life vampire. Or my fellow Germans are a lot paler than I remember.
Ameer Abdullah is the greatest advertisement for functional patterns in the world. Walking testimony.
Jakob Johnson retweeted
🇯🇵 Big in Japan! 🇦🇹 Austrian tight end Bernhard Seikovits was named MVP of Sunday's IBM BigBlue vs. Oriental Bio Silver Star game in Japan's X-League after scoring two touchdowns. His “Seiko” celebration has already become very popular. Listen to everyone shouting “SEIKO!” 😍🔥
Listen…I’m actually for more wild celebrations. BUT taking a piss…then looking around like …what I do??? My guy…
This is way cooler than multi-multi-millionaires cutting ads for predatory gambling sites.
I had the chance to participate in a practice with the Wheelchair Raiders and let me tell you…it takes real skill to do ANYTHING on that court!
Los Angeles Rams defeated the Buffalo Bills to win the 2026 USA Wheelchair Football League Phoenix Tournament Championship 🏆🏈
(Via @MoveUnitedSport)
This is what I want to see!
“What Kept you up last night?”
I LOVED tackling when my body still allowed me to do it! 😂 So I pay close attention to it.
Early in the season, DBs gotta understand space, angles, approach & leverage. I picked 4 plays from Week 1 to break down, & @FredTaylor helped me bring the tackling mindset to life.
Wish this would’ve helped me get HIM on the ground when we played… ‘cause that’s STILL what keeps me up at night! 😂
@Thepivot “The Pivot Sports”
#ThePivot #ThePivotSports #Tackling #NFLfilms
youtu.be/WsTBOXN4f9c
Kamari Lassiter just made an unreal play on 4th down. Dodge the puller, turn the corner and chase down the runner.
There is no soy sauce in the soy sauce…great!
The soy sauce packet in your takeout bag isn't soy sauce. The biggest maker, Kari-Out in New Jersey, lists water, salt, hydrolyzed soy and corn protein, caramel color and sodium benzoate. No fermentation, no brewing. It's made in a couple of days by boiling defatted soy meal in hydrochloric acid, neutralizing it, then adding color and corn syrup so it looks and tastes close enough.
A lot of the bottles on the grocery shelf are the same thing. Kikkoman and the Japanese government went to the UN food standards body years ago and asked that the chemical version not be allowed to use the name soy sauce. The hydrolyzed protein industry and the USDA pushed back and it stayed. The brewed ones say naturally brewed on the label. If the bottle doesn't say it, it isn't.

















