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Region teams prepare for holiday hoops

"That s what it s all about, putting Region basketball on a platform for everyone to see."

Hobart diver improvises after COVID-19 closed pools

Ethan Ferba had big plans for the offseason. The Hobart diver got a taste of competing against the best when he finished 26th at the IHSAA state swimming and diving competition last February in Indianapolis. When Ferba returned to Northwest Indiana, he sat down with Hobart diving coach Katharine Rinas and the two put together a summer workout plan that would allow the then-sophomore to take his diving to the next level. Then COVID-19 hit and pools around the Region shutdown, including Hobart’s sparkling new swim facility. “When everything with COVID happened, it was bad,” Ferba said. “We had a whole summer planned out for workouts. It made all those plans go away.”

A season of hope

'There's good fire and bad fire.' An Indigenous practice may be key to preventing wildfires

‘There’s good fire and bad fire.’ An Indigenous practice may be key to preventing wildfires Charles C. Mann © None Karuk Tribal member Kathy McCovey tosses black-oak acorns to reseed her land in Happy Camp, California, after a wildfire incinerated her home. The acorns, a traditional Karuk food, are prized in part because they can be stored for months. A retired Forest Service anthropologist, McCovey belongs to a Karuk fire-lighting brigade that sets carefully controlled fires to manage the forest as her ancestors did. For years, she and other tribal members have begged authorities to let them burn the adjacent forest. Tragically, their pleas have had little impact a story repeated in much of the North American West.

'There's good fire and bad fire.' An Indigenous practice may be key to preventing wildfires

‘There’s good fire and bad fire.’ An Indigenous practice may be key to preventing wildfires Charles C. Mann © None Karuk Tribal member Kathy McCovey tosses black-oak acorns to reseed her land in Happy Camp, California, after a wildfire incinerated her home. The acorns, a traditional Karuk food, are prized in part because they can be stored for months. A retired Forest Service anthropologist, McCovey belongs to a Karuk fire-lighting brigade that sets carefully controlled fires to manage the forest as her ancestors did. For years, she and other tribal members have begged authorities to let them burn the adjacent forest. Tragically, their pleas have had little impact a story repeated in much of the North American West.