Write an article based on this "Place your best starter first. Choose the second runner. Pick a good bend runner for the third leg. End with an eager finisher. Adjust for smooth handoffs."
article: The ideal first runner has an explosive takeoff and never gets disqualified for false starts. This position also requires fast running around the bend of the oval track. The second runner should perfect their baton handling skills, as the second leg involves both receiving and passing the baton. This is a straight leg, so this is a good spot for a fast sprinter who is not really good at bends/curves. This is a great spot for your fastest runner if they are much faster than the other three. This is especially true if your fastest runner is also great at baton handoffs. In general, shorter runners are best around curves because they can accelerate faster than taller runners. This position also benefits from good baton handoff skills, and from the ability to compete under the pressure. Although unorthodox, it could be smart to put your fastest runner here if they are also good on bends. A 200m specialist could do well on this leg. Many teams place their fastest runner last, perhaps so they can claim the glory! In fact, psychology may be more important than raw speed. This runner cannot get discouraged if they start the fourth leg behind the other teams. Choose a competitor who thrives under the end of race pressure. If your two fastest runners are much faster than the other two, place them second and fourth. This allows you to maximize the distance they run. At high levels of competition, choose a runner with advanced finishing techniques. This includes "lifting," a running form with light ground contact and rapid knee lifts, and lunging, a carefully timed forward fall so the chest crosses the finish line sooner. All of your planning above will fall apart if an athlete can't perform consistent baton handoffs. Consider these problems before you finalize the positions, and don't hesitate to rearrange if issues arise during practice: Size differences: If one runner is much taller than another, they may have trouble exchanging batons smoothly. Space them out so they don't have to do a baton exchange. If a pair of athletes do not practice well together for temperamental reasons, and the coach cannot solve this problem, consider rearranging so they don't have a handoff together. If one athlete is particularly poor at passing, consider placing them fourth. If an athlete is poor at receiving, consider putting them first.

Write an article based on this "Wash the lettuce. Remove the tip of the lettuce head. Cut the head of lettuce in half. Cut the head into quarters. Shred the quarter head into thin slices. Shred another quarter, if needed."
article: To be sure you aren't ingesting any dirt or pesticides, always wash produce before you prepare it. If the lettuce is marked "ready-to-eat," the FDA has certified that it is clean and can be eaten as it is, but some experts recommend washing it again when you get home. Remove the outer layers of leaves, until you get to a layer where you can't see any visible dirt or wilted edges. Grasp the entire head of lettuce and run it under running water. Gently scrub the exterior of the lettuce with your fingers to remove any traces of dirt or pesticides. Do not soak your lettuce in a sink filled with water this will not remove the dirt. The stalk of the lettuce tends to be tough and can have a bitter taste. Remove the pale, hard tip of the head and discard it. Also discard any of the outer leaves that appear wilted or discolored. Put the lettuce on a clean chopping board and use a sharp kitchen knife to cut the head in half, through the root (or stalk). A classic chef's knife with an 8 to 10 inch (20 25 cm) blade is recommended for chopping lettuce and most other vegetables. Set each half of the lettuce, cut side down, on the cutting board. Slice each half in half, through the root (stalk). Place the lettuce quarter-section on the cutting board with the outer leaves against the board and the cut edges facing up. Position the knife at the far, right edge of the lettuce and begin cutting with a back and forth sawing motion until you reach the cutting board. Move over approximately 1/4-inch and begin sawing again. The last piece of the head segment may be too small to slice safely. Reposition the small piece on the cutting board so that it lays flat, and finish slicing. Move onto the other half of the lettuce if a lot of shredded lettuce is desired. Slice only what you will need for your meal, and return the remaining uncut portions of lettuce to the refrigerator. Shredded lettuce will brown and wilt more quickly than lettuce that is left intact.

Write an article based on this "Hold the paddle so your inside hand is on top. Insert the end of the paddle into the water in front of you. Bring the paddle back in a smooth, sweeping motion. Paddle on the opposite side of the canoe your partner's paddling on. Paddle in sync with the other person. Use a "J" stroke to steer the boat. Do a draw to make a hard turn. Don't panic if you tip the canoe."
article:
Your inside hand is your hand furthest from the side of the boat you're paddling on. Your other hand should be positioned around 2-3 feet (0.6-0.9 meters) down from the top of the paddle. For example, if you're paddling on the left side of the boat, your right hand would be your inside hand. You would hold the top of the paddle with your right hand, and your left hand would be lower on the paddle. You want to bring the end of the paddle as far in front of you as you can without having to get up from your seat. For example, if you're supposed to be paddling on the left side of the canoe, you would insert the paddle into the water in front of you to the left of the boat. The end of the paddle should remain underwater. Push with your top hand and pull back with your bottom hand to move the paddle backward. When the paddle is behind you and you can't go back any further, lift it out of the water and gently swing it back around in front of you to where you first put it in the water. Repeat the process to move the canoe forward. This will keep you on a straight course and prevent the canoe from going in circles. For example, if the bowman is paddling on the left side of the canoe, the sternman should be paddling on the right. Both of your paddles should be going in and out of the water at the same time. The bowman (at the front of the canoe) should set the pace, and the sternman should adjust their paddling to match them. A "J" stroke is a small backward stroke through the water. If you want the canoe to go left, the sternman should do a "J" stroke on the left side of the canoe. To go right, the sternman would do a "J" stroke on the right side of the canoe. The larger the backward stroke the sternman does, the more drastic of a turn the canoe will make. A draw is when you extend a paddle out away from the boat, holding it vertically so just the flat end of the paddle is in the water. Then you pull the paddle in toward the edge of the boat. If you ever need to make a sharp turn, both the bowman and sternman should do a draw on opposite sides of the canoe. To make a hard left turn, the sternman should draw on the right side of the canoe. To make a hard right turn, the sternman should draw on the left side of the canoe. If you tip over, tuck the paddles and any of your belongings under the seats in the flipped canoe. Holding on to the canoe, swim toward the nearest shore. If you're canoeing in a river with a strong current, don't try to swim against the current. Hold on to the canoe if you can and wait for the current to slow down so you can swim to shore. If you're far from shore, try flipping the canoe over with your partner. It helps if you both get under the flipped canoe and lift it up with your arms before you try flipping it.