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Christopher Notarnicolas work was featured in The Best American Essays 2017 and has been published in American Short Fiction.Louisa Thomas opens Let It Be Love by rejecting the schmaltzy application of a popular tennis term:Theres a T-shirt favored by a certain kind of tennis player that says.

Scott Korb illustrates the mythic heights of tennis writing in his essay Stage Struck:Sports broadcasters are guiltier these days than sportswriters of the grand metaphor approach where tennis is concerned.Pamela Petros ThunderStick is titled after and structured around a tennis racket:Its not every day you get a box of tennis racquets in the mail.Ive heard again and again of the history about to be made: Rafael Nadals seventh French championship (history made).

This story has never been and will always be about a mans suicide in the face of crushing financial debt.and John Jeremiah Sullivan come to mind—and the archive of The Paris Review boasts a wealth of writing on the subject.

And Clancy Martin similarly centers his story An Event in the Stairwell:I kept my eyes on the racket.

my slice backhand follows the flamboyant path of a violin virtuosos bow striking the climactic note of a concerto—from above my right shoulder plucked diagonally down to my left shoestring.the ingredients that formed structures followed similar principles to building architectures; “more structural elements were needed to support softer substrates for a successful multi-ingredient layered print.

Jonathan Blutinger/Columbia Engineering Better tailoring of “nutrition-personalized nutrition”The team went above and beyond to demonstrate the potential of their device.will everyone want to use a 3D printer to sustain themselves? Can 3D-printed food be more healthy and nourishing? How difficult is it to commercialize such a technology?In a new Perspective article published today by npj Science of Food.

Using software to combine and cook ingredients allows a chef to more easily control the nutrient content of a meal.Digital cooking technologies allow an end consumer to take more control of the macro and micro nutrients that they consume on a per meal basis and due to the rapid growth and potential benefits of 3D technology advancements.