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A farce that sums up a lot of modern football, or one of the games of the season? It maybe sums up how confusing and contradictory this game was that it could genuinely be both. Chelsea’s eventual 4-1 victory at Tottenham Hotspur could have huge effects for both of their seasons too. Mauricio Pochettino’s side have got the win it feels like they have been waiting for, and that at the stadium that still means more to him than any other in football. Ange Postecoglou’s scarcely believable high line with nine men and no main centre-halves did make it borderline for some time. Such a creditable approach earned the applause of the home crowd when it finally went wrong for Nicolas Jackson’s decisive second goal, but there was that unsettling feeling of momentum being undone. Spurs have not just lost their first league game under Postecoglou but also Destiny Udogie and Cristian Romero to suspensions and possibly James Maddison and Micky van de Ven to injury. That all has the feeling of bringing down a flight that had been improbably soaring for some time. Postecoglou could of course tell his players it was a freak game. That’s one way of putting it. It was almost several different events in one, as we saw a spell akin to the infamous Battle of the Bridge as well as Saturday’s Copa Libertadores final, a grand staging for every debate about VAR over and over and then what amounted to a bizarre but brave training session, where Postecoglou seemingly set up the irrepressible Guglielmo Vicario against the entirety of Chelsea’s young attack. To top it off, and turn everything on its head, the previously misfiring Jackson got a hat-trick late on. It wasn’t quite an exhibition of finishing but there was enough to show the potential that is there. Whatever about this evening exhibiting various types of football events in one, mind, there were alternating periods that looked like it could have come from completely different matches. It was incredible to contemplate this by even the half-hour mark, but the first 18 minutes looked like it would be a comprehensive and confident Spurs win to continue their early-season surge. They were shredding Chelsea, especially on the wings. Both sides were being targeted, something inevitable given all the space, and the first real attack brought a goal. Dejan Kulusevski shot and the ball cannoned off Levi Colwell and past Robert Sanchez. Reece James was even more exposed on the other side, allowing Brennan Johnson to just saunter through and square for Son Heung-Min to slide the ball in. It was all so easy that Spurs were getting ahead of themselves, as the Korean’s wayward foot saw the goal ruled out for offside. That was what made what happened next all the more inexplicable, as Udogie went in with a dismally reckless challenge on Raheem Sterling. He didn’t get sent off – yet – but it was like the entire tone changed. It was also a bit of Chekov’s foul, as Udogie would go for similar later on. That itself was influenced by what the match briefly became, which was somewhere between an old storyline from this fixture like the Battle of the Bridge and the Libertadores final. Cristian Romero was at the centre of it, with two challenges of his own that each could have received red cards. He was eventually sent off as part of the same sequence that saw a second Chelsea goal chalked off, to bring a penalty. It was almost difficult to keep up, the sense of dislocation added to by how the match was played at a frenetic pace and yet also frequently stopped for long VAR checks. Cole Palmer’s ensuing penalty consequently may not have been as pure as he’d have liked but it did make its way in. For Pochettino’s part, Udogie’s challenge wasn’t the only big change. He altered Chelsea’s formation to ensure they had taken tactical control of the game even before Romero’s red card. It probably shouldn’t have got to that for Spurs, though. It was going to get worse. Both Maddison and Van de Ven had to go off injured before Udogie eventually got his red card. What happened next was perhaps the most unexpected development of all, though. Postecoglou refused to back down. He doubled down. Despite nine-man Spurs losing two of their leading players to injury, with both of their main centre-halves off the pitch, Postecoglou seemed to go even higher with his line. Spurs basically offered up the entirety of their half to Chelsea’s attack. It was bold, to say the least. It immediately led to Chelsea setting up a series of one-on-ones, the game almost becoming a training exercise between their forwards and Guglielmo Vicario, with some vague use of the offside trap in between. And yet this might well have been where there was a clear logic. Given how inexperienced this Chelsea squad is, many of them seemed to keep making the bad choices when such good chances were offered. There was rarely a third-man run. Mykhailo Mudryk and Nicolas Jackson kept going outside when they should have gone inside, or vice versa. Vicario, for his part, was brilliant. Every unlikely stop amplified the atmosphere. It was as if every wasted one-on-one – and they were becoming countless – was further eroding their confidence. This could have been a hugely embarrassing game for Chelsea, rather than the humiliation for Spurs it was almost set up for. Except, the risk was just too great. A team with someone as experienced as Sterling was eventually going to get one right. It was duly his pass that set up Jackson. At 2-1, Spurs had no choice but to go for it even more. Jackson claimed even more, twice scoring in stoppage time. That may be a turning point for him as well as Spurs, but only after a night that really did the rounds. You can try to make sense of it – but maybe it’s just best to be experienced. Read More Ange Postecoglou reacts to VAR calls as Spurs earn two red cards in defeat to Chelsea Ange Postecoglou’s high line epitomised Tottenham’s optimism - and their downfall Pierre-Emile Hojbjerg: Spurs went down with flag held high but loss hurts a lot

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Luci Baines Johnson was a somewhat impatient 18-year-old on Aug. 6, 1965, when she happened to be on what she called “daddy duty,” meaning “I was supposed to accompany him to important occasions.” The occasion that day was President Lyndon Johnson’s scheduled signing of the Voting Rights Act, which Congress had passed the day before. She assumed the ceremony would be in the East Room of the White House, where the Civil Rights Act had been signed the previous year. “And that would probably take an hour and then I could be on my way,” she recalled in a recent interview from the LBJ Presidential Library in Austin, Texas. Instead, her father met her and guided her to the South Portico, where the presidential motorcade was waiting. They were going to Congress. Knowing a trip to Capitol Hill would take more time than she anticipated, she asked why. “‘We are going to Congress because there are going to be some courageous men and women who may not be returning to Congress because of the stand they have taken on voting rights,’” she recalled her father telling her. ”‘And there are going to be some extraordinary men and women who will be able to come to the Congress because of this great day. That’s why we’re going to Congress.’” Johnson, who stood behind her father during the signings, knew the significance of the law and asked him afterward why he had presented the first signing pen to Senate Minority Leader Everett Dirksen, a Republican from Illinois, when so many civil rights champions were on hand. “Luci Baines, I did not have to say or do anything to convince one of those great civil rights leaders to be for that legislation,” she recalled him saying. “If Everett Dirksen hadn’t been willing to be so courageous to support it, too, and more importantly brought his people along ... we’d never have had a law.” Johnson said personal relationships and events in her father’s life influenced his thinking on civil rights and voting rights, as well as many of the social programs he helped establish. Some of that can be traced to his life before politics when he was a teacher in Cotulla, Texas, where most of his students were Mexican American. They were wonderful and eager, but often hungry and very poor, she said. “He thought he’d grown up poor so he would understand what their plight was like,” she said. “But he had never gone without a toothbrush. He had never gone without toothpaste. He had never gone without shoes. He had never known the kind of discrimination that they had known.” “He swore if he ever got in a position to change the trajectory of the lives of people of color” he would, she said. Johnson said she was saddened in 2013 when the Supreme Court released its ruling in Shelby County v. Holder, which essentially ended a provision of the Voting Rights Act mandating the way states were included on the list of those needing to get advance approval for voting-related changes. “I cried because I knew what was coming. I knew that there were parts of this country, including my home state, my father’s home state, that would take advantage of the fact that there would no longer be an opportunity to have the federal government ensure that everyone in the community had the right and equal access to the voting booth,” she said. “I have seen over a lifetime so much take place that has tried to close the doors on all those rights,” she said. “I’m 75 years old now, and my energies are less than they once were, but for all of my days I will do all I can to try to keep those doors open to people of color, people who are discriminated against because of their age, or their ethnicity or their physical handicaps.” With the Supreme Court due to rule on another major pillar of the Voting Rights Act, Johnson said she wants to keep fighting to try to maintain her father’s legacy and protect voting rights. “I don’t want to get to heaven one day, and I hope I do, and have to say to my father, it was gutted to death on my watch,” she said. ___ The Associated Press coverage of race and voting receives support from the Jonathan Logan Family Foundation. See more about AP’s democracy initiative here. The AP is solely responsible for all content.

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Defining Dishes is an IndyEats column that explores the significance of food at key moments in our lives. From recipes that have been passed down for generations, to flavours that hold a special place in our hearts, food shapes every part of our lives in ways we might not have ever imagined. I run a TikTok called @ghostlyarchive, where I share recipes from gravestones mainly across the US that I make and eat. It all started in 2021, while the Covid pandemic was still ongoing. I was studying to be a librarian. One of my classes was about social media and we were tasked with creating a fresh social media account and had to pick a niche. At the same time, for the same library programme, I had to choose a library or an archive to intern with. I found a fairly virtual internship that let me do things safely outside and in person – which was at a cemetery. I ended up interning in a cemetery archives at a congressional cemetery in Washington DC, and this ended up being my social media niche, too. I chose TikTok, which I was new to at the time, and the class required me to post something about my niche every day for three months. So I learnt that there was a whole section of TikTok called “GraveTok”, where there were gravestone cleaners, preservationists and historians posting content, as well as people who just really loved cemeteries and the storytelling around them. I was posting everyday, and when you post everyday, eventually you’re just sharing anything that you come across that’s vaguely interesting. So at first, it was just about the internship, then I moved on to featuring other gravestones in DC. I started sharing any interesting grave or memorial that I was learning about, and that’s how I heard about Naomi Odessa Miller-Dawson’s grave recipe. Naomi has a really beautiful gravestone in Brooklyn, New York. It’s shaped like an open cookbook and features ingredients for her signature spritz cookies, a type of butter cookie that is made using a cookie press. I remember seeing a photo of Naomi’s gravestone and wondering what they tasted like. Because it was during pandemic times, when we had a lot more free time, I had been learning how to cook more and became really curious about this recipe. So I made them, shared the process on TikTok, and it exploded overnight. People were really intrigued by the grave recipe. In the comments, they were asking questions like: “I didn’t know this, who makes these? Are there other gravestones like this?” Or sharing their own experiences saying: “My mum has a really good recipe” or “This is how I make my cookies”. After that, I learned more about who Naomi was and while I was doing that, I was learning about other gravestones with recipes on them that were featured in local blog posts or posted to Twitter, or even on local news. That’s where the project originated. I’ve now made 23 grave recipes, but that first one was such a journey and I’ll remember it forever. The very first time I made the spritz cookies, I baked them incorrectly because there were no instructions on the gravestone and I didn’t know what a spritz cookie was. I made them in little circles and later learned from people commenting on the video that I was supposed to use a cookie press, so I bought one and made them again. They are really beautiful, delicate little butter cookies that you can decorate. I initially thought they were a sort of sugar cookie, because that’s what the ingredient list sounded like to me, but when I figured out what they were and the proper way to make them, it was such a revelation. Eventually, I met Naomi’s family and made her recipe with them. It was so interesting to learn about her family. I felt very honoured that they welcomed me and took the time to talk about who this woman was and what she meant to them. Naomi was the matriarch of her family and an excellent cook. No one was allowed to bring takeaway food into her home because she would say: “I can cook better than anything you can get at a restaurant.” Her son talked about sitting at the counter in her kitchen, just waiting for the cookies to come out of the oven so he could have a freshly baked one immediately, and he did the same thing when we were cooking together. I often think about how the recipes that get put on these graves are such a big part of family food traditions, which is very cool to me. When I met Naomi’s son and granddaughter, who now live in Pennsylvania, we drove past her old house and visited her grave in the cemetery and heard stories about her. I felt close to Naomi, even though I’d never met her. There’s something about food that connects you to so many memories and people of the past. For example, I’ve never met my great-grandparents, but my mother still cooks her grandmother’s recipes and she still talks about this person when she cooks them. It’s a really interesting connection to the tastes, smells and sights that my great-grandmother, who was an Irish immigrant, had. Weirdly, she is actually buried in the same cemetery as Naomi! There is something about food that makes us feel more present with our deceased loved ones. I don’t know what it is, but food has this amazing quality to do that. Other grave recipes that I’ve tried and continue to make include a fudge recipe from Utah and a snickerdoodle recipe from California. I’ve also made two grave recipes from Israel, which were both written in Hebrew. One of them just had the ingredients on it and his widow told the press that if you know how to cook, you’ll know what to do with them. Well, apparently I don’t know how to cook because I had no idea! Luckily, I work part time at the American Jewish University and their librarians both read and speak Hebrew, so they helped me translate the grave. They decided it was a type of mildly sweet yeasted bread and I’ve made it a few times now, it’s really delicious. My friends have asked for that one very frequently because it’s really an objectively good bread. Most of the recipes that end up on graves tend to be baked goods, or sweet recipes, there are a lot of cookies, cakes, pies, cobbler, ice cream. There are a few savoury ones, like a meatloaf, two cheese dips, and a chicken soup. But the rest of them are pretty much desserts. I think they are chosen according to what is comforting for those who are still around. They think: “My grandma made this thing and I immediately associate that thing with her, or my mum or dad, or whoever”. They have a signature dish and get excited when they think about it, and I think that’s how they choose what to put on the grave. Rosie Grant is an archivist currently living in Los Angeles. She visits cemeteries with grave recipes whenever she travels, and shares her process for making these recipes on her TikTok, @ghostlyarchives. Read More The dish that defines me: Michele Pascarella’s Neapolitan ragu The dish that defines me: Evelin Eros’s rum cake The dish that defines me: Mallini Kannan’s baked honey-soy salmon Is there such a thing as British pizza? Courgette season is nearly over – here’s three ways to make the most of them How to cook to keep your gut healthy

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