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Sha’Carri Richardson wins 100-meter final to earn spot on U.S. Olympic team
Two steps before she reached the finish line, Sha’Carri Richardson started pounding her chest.
She knew she had it won. Anyone who doesn’t see her as the sprinter to beat at the Paris Olympics should probably think again.
Richardson notched the latest stop on her “I’m Not Back, I’m Better” tour with a 10.71-second sprint in the 100-meters at U.S. track trials on Saturday that makes her the fastest woman in the world in 2024 and officially earned her a trip to France where the women start racing Aug. 2.
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Richardson, who for the third time in the meet did not start well and had to make up ground, also finished well in the clear for the third straight race.
She was .09 seconds ahead of training partner Melissa Jefferson, the 2022 U.S. champion. Another sprinter in coach Dennis Mitchell’s camp, Twanisha Terry, finished third and also earned a spot on the women’s 100-meter team.
“I feel honored,” Richardson said. “I feel every chapter I’ve been through in my life prepared me for this moment.”
It has been quite a ride for the 24-year-old Texan. Three years ago, she won this race, too (in 10.86 seconds), only to see the victory stripped because of a positive marijuana test that laid bare everything from her own struggles with depression to an anti-doping rulebook that hadn’t changed with the times.
Richardson has portrayed herself as a new, better and more in-tune person than the one who lit up this same Hayward Field back in 2021 — her orange hair flowing, looking like this sport’s breakout star.
But she stayed home for the Tokyo Olympics, started working on herself both on and off the track. It took nearly two years, but she won the national championship in 2023 and declared “I’m not back, I’m better,” then backed that up a month later with the world title.
It’s risky business to hand her the gold medal in Paris given the competition she’ll be facing. Shelly-Ann Fraser-Pryce, Shericka Jackson and two-time defending champion Elaine Thompson-Herah have Olympic medals and all are slated to run at next weekend’s Jamaican trials.
A recent injury to Thompson-Herah has mixed up that math and Fraser-Pryce has been a rarely seen commodity in 2024.
It leaves Richardson as the early favorite, and given she bettered the season’s best time despite a mediocre start and pounding her chest and pulling up before the end of the race, it’s hard to argue with that.
Earlier on Saturday, reigning world champion Noah Lyles ran his 100 preliminary heat in 9.92 seconds, the fastest time in the first round of men’s qualifying.
Lyles, like Richardson, dealt with depression in the COVID-fueled days of the Tokyo Olympics. He made it to the games but took a bronze medal in the 200.
“It’s been ‘a long time’ for a long time,” Lyles said. “And I’m just so glad to be happy, glad to be out here, glad to be racing and feeling like myself.”
Barry Enderwick is eating his way through history, one sandwich at a time. Every day from his home in San Jose, California, Enderwick posts a cooking video from a recipe that time forgot. From the 1905 British book “Salads, Sandwiches and Savouries,” Enderwick prepared the New York Sandwich.
The recipe called for 24 oysters, minced and mixed with mayonnaise, seasoned with lemon juice and pepper, and spread over buttered day-old French bread.
Rescuing recipes from the dustbin of history doesn’t always lead to culinary success. Sampling his New York Sandwich, Enderwick decried it as “a textural wasteland. No, thank you.” Into the trash bin it went!
But Enderwick’s efforts have yielded his own cookbook, a collection of some of the strangest – and sometimes unexpectedly delicious – historical recipes you’ve never heard of.
Harvard Common Press
He even has a traveling stage show: “Sandwiches of History Live.”
From the condiments to the sliced bread, this former Netflix executive has become something of a sandwich celebrity. “You can put just about anything in-between two slices of bread,” he said. “And it’s portable! In general, a sandwich is pretty easy fare. And so, they just have universal appeal.”
Though the sandwich gets its name famously from the Fourth Earl of Sandwich, the earliest sandwich Enderwick has eaten dates from 200 B.C.E. China, a seared beef sandwich called Rou Jia Mo.
He declared it delicious. “Between the onions, and all those spices and the soy sauce … oh my God! Oh man, this is so good!”
While Elvis was famous for his peanut butter and banana concoction, Enderwick says there’s another celebrity who should be more famous for his sandwich: Gene Kelly, who he says had “the greatest man sandwich in the world, which was basically mashed potatoes on bread. And it was delicious.”
Whether it’s a peanut and sardine sandwich (from “Blondie’s Cook Book” from 1947), or the parmesian radish sandwich (from 1909’s “The Up-To-Date Sandwich Book”), Enderwick tries to get a taste of who we were – good or gross – one recipe at a time.
RECIPE: A sophisticated club sandwich
Blogger Barry Enderwick, of Sandwiches of History, offers “Sunday Morning” viewers a 1958 recipe for a club sandwich that, he says, shouldn’t work, but actually does, really well!
MORE: “Sunday Morning” 2024 “Food Issue” recipe index
Delicious menu suggestions from top chefs, cookbook authors, food writers, restaurateurs, and the editors of Food & Wine magazine.
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Story produced by Anthony Laudato. Editor: Chad Cardin.
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