Bugs Bunny, Blue Bunny, Big Bunny... The Super Bowl halftime show didn't work for Glenn.
by Glenn Mollette, Guest Commentator
Glenn Mollette
The Super Bowl is now in the history books and already forgotten by most Americans. I don’t know if there was more talk about the Seahawks and the Patriots or the Super Bowl halftime show.
I admit that I had never heard of Bad Bunny until he was announced a few months back as this year’s halftime entertainment. Later, I heard him talk at the Grammy awards but I couldn’t understand anything he said. Actually, I don’t understand Spanish or any other languages. I often go to Mexican restaurants but don’t understand what the waiters and cooks are saying to each other. I hope they are saying how glad they are to see me or something nice like that.
Whenever I am in an Asian restaurant and the workers are talking I don’t understand them either. I’ve been to a few foreign countries and I never understand what they are saying. It really is helpful when people in France or Germany are able to communicate in English. Seems like the people in cities like Berlin or Paris speak better English than the people further away from the cities.
I guess I am growing more and more disadvantaged. I work with a number of people from Myanmar. They are extremely nice but most of them struggle with English. They have been in America for years and seem to be managing. They are managing better here than I would in Myanmar.
Years ago, I spent a couple of weeks in South Africa. That country has twelve official languages. English is their predominant language. Thus, it was easier for us to navigate in the country. Yet, I don’t know how a country functions with so many official languages.
I thought it was Bugs Bunny and then I thought it was Blue Bunny and then Big Bunny.
I’ve heard people say they loved the Superbowl show and some say they hated the show. I’ve heard others say they watched alternate shows. Then there a handful of people like me who wishes they would cancel the halftime show or just have the marching band from the local university entertain us. That won’t happen because the Super Bowl is about Super money. Big money. Advertising spots went from $8 to $10 million each with total advertising revenue for NBC estimated at $700 million.
Still, I didn’t understand a word Bad Bunny had to say. By the way it’s taken me forever to get his name straight. I thought it was Bugs Bunny and then I thought it was Blue Bunny and then Big Bunny. I apologize for being slow to understand that his name is Bad Bunny. He doesn’t act bad. He looks like a nice fellow. He is from Puerto Rico and he seems to carry a tune well. Yet, I don’t know what he is saying. Although I wasn’t raised Hispanic, I love Hispanic people. At this stage of my life, I just don’t have time to learn another language. Maybe I will have to.
I hope that next year’s Superbowl halftime show will be in English. Oh yea, I couldn’t understand Lady Gaga. Until she sang, I thought there was something wrong with my television. I have read Bad Bunny is fluent in English. This is America. Most Americans only speak English.
I guess it must have worked for the National Football League. However, it didn’t work for me.
About the author ~
Glen Mollett is the author of 13 books including Uncommom Sense, the Spiritual Chocolate series, Grandpa's Store, Minister's Guidebook insights from a fellow minister. His column is published weekly in over 600 publications in all 50 states.
Have you ever imagined the power of a piece of paper? Paper was said to be documented during the Eastern Han period (25 – 220 CE), when paper was primarily used for artwork, writing and for packaging staffs.
In 105 CE, Chai Lun, a Chinese court official has brought up the idea of paper. His paper making skills mainly involved fishnet, old rags, hemp waste and bark of trees.
TAGS: Unity basketball beats CPCI, SJO - Unity basketball game, who is in control of your school, warm up after hard day's work with pork chili, elite wrestlers from the area head to IHSA state meet
As the primary approaches, a Homer resident urges voters to choose responsive leadership.
Dear Editor,
In the village of Homer, our "downtown" features more false fronts and vacant lots than businesses. Like many communities in the 15th Illinois Congressional District, we are hardworking people who feel more like "flyover country" to the Washington elite than a priority.
As the March 17th primary approached, I invited all seven congressional candidates to sit down for coffee with my neighbors. Six candidates accepted. Representative Mary Miller didn't even acknowledge the invitation.
Living just 35 miles away, her silence is deafening. While she makes headlines speaking to national influencers, she couldn't find an hour for the people of Homer. To make matters worse, after years of calling earmarks corrupt, she has suddenly reversed course now that she’s facing a primary challenge. It’s hard to trust a "foundation" that shifts as soon as an election gets close.
The 15th District is conservative, but we shouldn’t be a rubber stamp for an absentee representative. Republican candidates Judy Bowlby and Ryan Tebrugge actually showed up to listen. In the 15th, we know the difference between a politician seeking a platform and a leader seeking to serve.
This March, let’s choose someone who knows we exist.
Patrick Boylan Homer
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Letter to the Editor 15th Congressional District Illinois, Homer Illinois political opinion primary election, community concerns about congressional representation, Illinois 15th District voter perspective letter, local engagement issues in congressional primary race
The road to a state medal starts now. Twenty-one area wrestlers will be competing at the IHSA Individual State Finals on Thursday. Here are the athletes in the medal hunt.
Photo: Sentinel/Clark Brooks
St. Joseph-Ogden's Cameron Wagner wrestles South Vermillion's Baylen Curry in a 285-match in January. Wagner, who won by tech Fall 18-3, is making his first trip to the state wrestling tournament.
Area wrestlers from both Class 1A and Class 2A will take the mats Thursday at the State Farm Center, where twenty-one qualifiers aim to push through the opening round and secure spots in the quarterfinals at the Illinois High School Association Individual Wrestling State Finals.
Oakwood leads the local contingent with six state qualifiers emerging from the Olympia Sectional. Steven Uden enters the 113-pound bracket at 39-6, while Weston Frazier (35-4) competes at 120, Pedro Alberto Rangel (27-14) at 126, Mason Swartz (39-6) at 132, Devin Ehler (42-1) at 138, and Tyler Huchel (36-6) at 144. Uden and Ehler, both consistent performers throughout the postseason, arrive with momentum and are viewed as strong medal contenders.
Photo: Sentinel/Clark Brooks
ABOVE: Oakwood-Salt Fork's Steven Uden wraps up Canton's Jaxsun Owens in their Class 1A 106-pound first-round match a year ago in February. Unden, who won the bout by pin at 4:53, returns to state for another shot at a state title, this time in the 113-pound weight class.
BELOW: Unity's Abram Davidson tries to score on a takedown in his second-round consolation match against Princeton's Casey Etheridge. Davidson lost in a heartbreaking 19-17 decision and was eliminated from the tournament. Stronger and smarter Davidson is a medal contender in the 2026 installment of the state tournament.
Photo: Sentinel/Clark Brooks
St. Joseph-Ogden advanced two wrestlers to Champaign. Ben Wells carries a 42-7 record into the 113-pound division, and Cam Wagner brings a 31-8 mark into the heavyweight bracket. Unity qualified three athletes, with freshman AJ Daly (38-13) at 138, Abram Davidson (44-7) at 165, and Josh Heath (39-13) at 175 all advancing out of Olympia. Davidson is a two-time qualifier for the Rockets.
Photo: Sentinel/Clark Brooks
SJO's Ben Wells, a sophomore, makes his first appearance tomorrow as a state qualifier at the State Farm Center.
In Class 2A, Champaign Central will be represented by three wrestlers who advanced from the Granite City Sectional: Rylan Poeta (32-7) at 126, Talin Baker (32-4) at 138, and Trae Griffiths (25-5) at 157. Champaign Centennial sends Sergio Baity (34-6) at 190.
Mahomet-Seymour qualified five wrestlers from Granite City, led by Gideon Hayter (33-12) at 126, Justus Vrona (42-9) at 144, Garrett Waisath (40-13) at 150, Talon Decker (37-7) at 165, and Marco Casillas (45-3) at 190. The group brings a blend of experience and postseason success into a deep Class 2A field.
First-round action begins at 11 a.m. with Class 1A matches. General admission is $13 plus fees per session, and all-session passes start at $60. The state finals will be streamed live on the NFHS Network.
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TAGS: IHSA Individual State Finals wrestling preview, area high school wrestlers at State Farm Center, Class 1A and 2A Champaign Counte wrestling qualifiers, Oakwood and Mahomet-Seymour state wrestling competitors, local wrestlers competing at IHSA state tournament, two SJO wrestlers qualify for state
Mild weather can shift quickly, bringing colder air back into the forecast. This BBQ pork chili dish delivers bold flavor and lasting warmth, perfect for reheating after a long day's work or spring sports practice.
Photo provided
Are you are enjoying our first taste of spring with this week's promise of a return to warmer temperatures? Don’t let this week's mild weather and sunshine fool you; a dramatic cooldown is on the horizon, with wind chills set to dive into the sub-teens next week. When that bone-chilling air arrives, you’ll be grateful for a meal that offers deep, lasting warmth.
This BBQ Pork Chili recipe is the perfect solution - a robust and flavorful dish you can prepare ahead of time for an effortless dinner after a grueling day, or a quick, satisfying reheat for hungry families coming in from a cold spring sports practice.
Barbecue Chili
Recipe courtesy of "Cookin' Savvy" Servings: 8-10
1 pork loin (2-3 pounds)
1 can (10 ounces) diced tomatoes and green chilies
2 cups barbecue sauce, divided
1 cup water
1 can (29 ounces) tomato sauce
2 cans (27 ounces each) chili beans
1 package chili seasoning
1 tablespoon barbecue seasoning
1 tablespoon onion powder
1 tablespoon garlic powder
salt, to taste
pepper, to taste
sour cream, for serving
shredded cheddar cheese, for serving
corn chips, for serving
Place pork loin in slow cooker. Cover with diced tomatoes and green chilies, 1 cup barbecue sauce and water; cook on low 4-6 hours.
Cut up cooked meat and place in Dutch oven along with juices from slow cooker. Add remaining barbecue sauce, tomato sauce, chili beans, chili seasoning, barbecue seasoning, onion powder and garlic powder. Season with salt and pepper, to taste.
Cook over medium heat 20 minutes, stirring occasionally. Serve with sour cream, shredded cheese and corn chips.
Tip: Add can of beans if serving bigger crowd.
Watch how to make this dish step-by-step in the video below.
Looking for more dinner ideas? Visit Culinary.net or OurSentinel.com recipe section to find more family-friendly dinner inspiration and step-by-step recipe videos.
More awesome Sentinel recipes
TAGS: BBQ pork chili recipe for cold weather, easy make ahead chili for busy families, comfort food chili for spring temperature drops, smoky barbecue pork chili dinner idea, reheatable chili recipe for weeknight meals
The good news is that grilling is a skill built on a few core principles. Great grilling starts before the food ever hits the heat.
Photo: Sentinel/Clark Brooks
by Casey Cartwright Contributing Writer
Grilling has a way of turning simple ingredients into memorable meals. The crackle of heat, the smoky aroma, and the satisfaction of cooking outdoors make it a favorite for many, yet it can feel intimidating if you’re just starting out. Between choosing the right grill, managing heat, and knowing when food is actually done, beginners often worry about getting it wrong.
The good news is that grilling is a skill built on a few core principles; once you understand those basics, everything else becomes easier and far more enjoyable. Having a beginner’s guide to grilling and knowing some tips and tricks for success will give you the foundation you need to cook up some unique, delicious, and filling.
Understanding Your Grill
Before you cook anything, it’s important to understand the type of grill you’re using. Gas grills offer convenience and control, allowing you to adjust heat quickly and easily. Charcoal grills require a bit more patience but reward you with a deeper smoky flavor that many grill enthusiasts love. Pellet grills combine elements of both, using wood pellets to provide consistent heat and rich flavor.
No matter the type, every grill has hot spots and cooler zones. Taking a few minutes to preheat and observe how heat distributes across the surface will help you avoid uneven cooking. For beginners, mastering temperature control is far more important than fancy techniques. Knowing where the heat is strongest gives you the flexibility to sear food or cook it more gently when needed.
The Importance of Preheating
One of the most common beginner mistakes is rushing food onto the grill before it’s ready. Preheating ensures the grates are hot enough to sear food properly, which helps prevent sticking and enhances flavor. A properly heated grill also cooks food more evenly, reducing the risk of burning the outside while the inside remains undercooked.
Preheating times vary depending on the grill, but the goal is consistent heat. When the grill reaches the right temperature, you’ll notice food begins to sizzle as soon as it touches the grates. That sound is your signal that the grill is ready to work its magic.
Choosing the Right Tools
Grilling doesn’t require a long list of gadgets, but a few reliable tools make a big difference. Long-handled tongs help you turn food safely without piercing it, which keeps juices locked inside. A sturdy spatula is essential for burgers, fish, and delicate items. A grill brush helps keep grates clean, improving both flavor and food safety.
For beginners, a meat thermometer is one of the most valuable tools you can own. It takes the guesswork out of grilling and ensures food reaches safe internal temperatures without overcooking. Confidence at the grill often comes from knowing, not guessing.
Preparing Your Food for the Grill
Great grilling starts before the food ever hits the heat. Bringing meat to room temperature helps it cook more evenly. Patting ingredients dry allows for better browning, while lightly oiling food instead of the grates can reduce sticking.
Seasoning doesn’t need to be complicated. Simple combinations of salt, pepper, herbs, and spices often work best, especially when you’re starting out. Marinades can add flavor and tenderness, but they should be used thoughtfully, as sugary ingredients can burn quickly over high heat.
Mastering Heat Control
Understanding direct and indirect heat is a major milestone for beginner grillers. Direct heat is when food cooks directly over the flame or coals, making it ideal for quick-cooking items like burgers and steaks. Indirect heat involves placing food away from the main heat source, allowing it to cook more slowly and evenly. This method works well for thicker cuts of meat and foods that need more time.
Learning when to move food between these zones helps prevent burning and promotes better texture. Many grilling mishaps can be avoided simply by adjusting heat instead of constantly flipping or pressing food.
Photo: Sentinel/Clark Brooks
What You Can Cook on Your Grill
One of the most exciting parts of grilling is its versatility. While many beginners think of grills as tools only for burgers and hot dogs, they can handle far more. Steaks, chicken, and seafood are natural choices, each benefiting from the grill’s ability to add char and depth of flavor; if meat is your food of choice, know what cuts taste best on a grill. With proper heat control, even delicate fish can turn out beautifully.
Vegetables shine on the grill as well. Bell peppers, zucchini, corn, mushrooms, and onions develop sweetness and complexity when exposed to high heat. Fruits like pineapple, peaches, and watermelon caramelize quickly, making them perfect for desserts or unexpected side dishes. Even items like pizza, flatbreads, and sandwiches can be grilled, turning your grill into a versatile outdoor kitchen.
Timing and Patience Matter
Grilling rewards patience. Constant flipping or pressing food can lead to dryness and uneven cooking. Allowing food to cook undisturbed helps it develop a flavorful crust and release naturally from the grates. When it’s ready to flip, it will lift easily.
Resting food after grilling is another step beginners often skip. Allowing meat to rest for a few minutes helps redistribute juices, resulting in a more tender and flavorful bite. This small pause can make a noticeable difference in the final result.
Photo: ArtHouse Studio/PEXELS
Keeping Safety in Mind
Safety is an essential part of grilling success. Always grill in a well-ventilated outdoor area and keep flammable items away from open flames. Using separate plates for raw and cooked foods helps prevent cross-contamination. Paying attention to internal temperatures ensures food is both safe and enjoyable to eat.
Cleaning your grill regularly not only extends its lifespan but also prevents flare-ups caused by grease buildup. A clean grill is easier to cook on and produces better-tasting food.
Building Confidence Through Practice
Like any cooking method, grilling improves with practice. Each session teaches you something new about heat, timing, and flavor. Mistakes are part of the process, and even imperfect meals can be delicious. Over time, you’ll develop an instinct for when food is ready and how your grill behaves under different conditions.
Grilling is as much about the experience as it is about the food. Enjoy the process, experiment with new ingredients, and don’t be afraid to keep things simple. With these beginner-friendly tips and tricks for grilling, success is well within reach, and every meal becomes an opportunity to improve and have fun.
Casey Cartwright is a passionate copyeditor highly motivated to provide compelling SEO content in the digital marketing space. Her expertise includes a vast range of industries from highly technical, consumer, and lifestyle-based, with an emphasis on attention to detail and readability.
Balanced scoring and ice-cold free throw shooting carried St. Joseph-Ogden past Bismarck-Henning 53-40 in Thursday's region...
On This Day
Discover the headlines published on each of these days from our news and sports coverage from Champaign‑Urbana and the wider community. From local news and sports to community events, politics, and opinion pieces, The Sentinel archives capture the stories that shaped life in Champaign County year after year.
by Glenn Mollette, Guest Commentator
