Mind Over Body: Playing in the N.F.L. at 38 - The New York Times
Ben Shpigel
At the Japanese place where he dines on Thursdays, he sits at the same seat, on the far edge of the bar, to await what the bartender calls Newman’s usual: a teriyaki chicken bowl (sauce on the side) and a lava roll (shrimp tempura and avocado topped with yellowfin tuna and sauce) complemented by a healthy pour of pinot noir.
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