By HILLEL ITALIE

NEW YORK (AP) — From her house up high in Colorado’s Elk Mountains, author Shelley Read can only look out in amazement at the worldwide success of her debut novel, “Go as a River.”

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“There were upward of 30 translations already secured before the novel was introduced in the U.S.,” says Read, a fifth-generation Coloradan who lives with her husband in Crested Butte, in a home they built themselves. “And that is when I was like, ‘Oh my goodness.’ It’s thrilling, scary, magnificent.”

Published in 2023 by Spiegel & Grau, “Go as a River” received little major review attention beyond trade publications when first released and its honors are mostly regional, including a High Plains Book Award and a Reading the West Book Award. But her novel has been a hit in the U.S. and well beyond, appearing on bestseller lists everywhere from North America to Scandinavia and selling more than 1 million copies. Mazur Kaplan, co-founded by producer Paula Mazur and independent book seller Mitchell Kaplan, is working on a film adaptation. Eliza Hittman, whose credits include the award-winning “Never Rarely Sometimes Only,” is expected to direct.

Read’s 300-page novel spans from the 1940s to the 1970s, and centers on a 17-year-old Colorado farm girl’s ill-fated romance with an itinerant Indigenous man and how it haunts and changes lives for decades to come. “Go as a River” proves that some books can break through without high-profile endorsements or author name recognition. It also adds the 61-year-old Read to a special list of first-time authors — from Frank McCourt to Louis Begley — middle aged or older who finally get around to that book they had been meaning to write and receive wide acclaim.

“What she’s done is unusual,” says Spiegel & Grau co-founder Cindy Spiegel. “Every now and then someone comes along who has a vision that they’ve held for many, many years and they really do write it down. Most people don’t.”

A native of Colorado Springs, Read is a graduate of the University of Denver who has a master’s degree from Temple University’s creative writing program. She is a longtime educator who parsed and absorbed so many books, with works by Virginia Woolf and Czeslaw Milosz among her favorites, that one of her own inevitably came out on the other end.

A teacher with a story of her own

For nearly three decades, she taught writing and literature among other subjects at Western Colorado University. During that time, a character kept turning up in her thoughts, the germ of what became her novel’s protagonist, Victoria Nash. There was something about Victoria, an empathetic quality, Read related to. But she had her career and two young children, and “was just trying to keep my head above water as a super busy mom and with a lot of very intense challenges.”

With Victoria unwilling to leave her be, Read began jotting down notes on Post-its, napkins and other papers that might be around. With her husband’s encouragement, she took early retirement and committed to completing her book. She had written stories in her early years, but had never attempted a full-length narrative.

“I had no idea where it was going. I had no intentions about where it was going, because I had never written a novel before,” Read says, speaking via Zoom from her home. “Once I figured out this was going to be a novel, I was like, ‘Oh no!’ I have studied novels thousands of times throughout my life, but I never even considered that I would write one.”

Read stepped down in 2018 and by the following year had finished a manuscript, drawn in part from such historical events as a 1960s flood in Iola, Colorado, and from her lifelong affinity for the local landscape. First-time authors of any age struggle to find representation, but during a 2017 writers conference at Western Colorado University, Read had met Sandra Bond, a Denver-based agent. A “Colorado girl,” Bond calls herself.

“We hit it off immediately,” Bond says. “We have very similar backgrounds in growing up in Colorado.”

Writing is rewriting

Read’s manuscript “knocked my socks off,” Bond remembers, but it wasn’t an easy sell. The second half of the book “didn’t quite meet the standards of the first” and Bond didn’t have the editing skills to fix it. “Go as a River” was turned down by 21 publishers before Spiegel signed it up. Spiegel & Grau, which began as a Penguin Random House imprint and reopened in 2020 as an independent a year after PRH shut it down amid a corporate reorganization, has worked with authors ranging from Ta-Nehisi Coates and Sara Gruen to Iain Pears and Kathryn Stockett.

“I had a feeling Cindy might be able to see how to guide Shelley in revising the second half — what was really working and what wasn’t and why,” Bond says.

Spiegel and Read worked on revisions — the finished version is entirely from Victoria’s perspective; the original draft shifted narrators midway. Meanwhile, the publisher showed the manuscript to the international agent Susanna Lea, who “read it one sitting” and quickly arranged for meetings with foreign publishers. It was mid-July, and she remembers tracking down publishers in Norway and Finland and other parts of Scandinavia at a time of year when book executives usually are on vacation.

“Suddenly, they were all reachable,” she says.

Read is working on a second novel, set in southeastern Colorado, where her homesteader-grandparents lived. Meanwhile, royalties from “Go as a River” allowed her a few indulgences, from installing solar panels on her house to a little travel, not to mention paying off college tuition for her son and building up the family retirement savings.

“Not too sexy,” she acknowledges. “We’re still do-it-yourselfers, & I still drive an old Toyota pickup. The main thing about the royalties is that I get to be a writer for a living, and that is a dream come true.”

The Rondo Community Double Dutch jump rope team performed at halftime of Friday’s Como Park High girls basketball game, featuring a 4-year old member who delighted a near-capacity crowd.

Como Park girls basketball coach Olonda England. (Tris Wykes / Special to the Pioneer Press)

Once nonconference action resumed, it was visiting Minneapolis North that leaped ahead last, prevailing 65-62 when Alayla Salas’ 3-point shot bounced high off the rim and out as time expired.

“I just want to see a little bit more from them,” Como Park coach Olonda England said of her team, which fell to 8-8 overall but has an 87-game St. Paul City Conference winning streak dating to 2015.

“I’d like to see aggressive defense. We sagged off the ball a little bit. We’re a small team but we’re quick, like mosquitos, so we should be up on the ball.”

North’s Aniyrah Gorman, who’s in her first season with the Polars (13-4) after earlier career stops at Cretin-Derham Hall and Two Rivers, had 25 points. The 5-foot-7 junior showed slick moves to the basket and a nice shooting touch, aided by the referees’ unwillingness to whistle her for using her free hand to ward off defenders.

“You do it until you’re called for it,” England said with a small smile, noting that many of her players know Gorman from the club ball world.

Another player prominent on the AAU circuit is Como Park’s Ahmani Crump, who produced 31 points Friday as Gorman’s point-guard counterpart. A 5-2 junior, Crump is England’s daughter and the sister of University of Wisconsin women’s basketball standout Ronnie Porter, who also played for their mother at Como Park.

Crump sank seven of her 16 attempted shots from beyond the arc, some of them in audaciously low-probability situations. She and England agreed that to be even more effective, however, she needs to better assess when to charge to the rim and when to pull up and shoot pass to a teammate.

Como Park guard Ahmani Crump (Tris Wykes / Special to the Pioneer Press)

“I could have created for my team more when we were in trouble and they were trapping us everywhere,” Crump said, while noting that the Cougars will hit a higher gear when they consistently move without the ball. “I have to put people in position (with passes) but we do a lot of standing, too.”

Said England: “She’s a great shooter and a very aggressive player but she has to get her team involved. Instead of seeing the floor, she’ll just go down and chuck it up. A couple of times tonight I was afraid she was going to get hurt when she was knocked off her feet.”

The Cougars also need improved rebounding. They tend to jump alongside opponents, relying purely on athleticism. Forethought, positioning and the realization that smaller and shorter players can clean the glass go farther than many teenagers initially understand.

Said England: “Do that and the ball will come to you and you won’t have to work so hard. Boxing out is huge for us.”

The hosts received six points from Naijiona Shaw, who recently transferred back to the Cougars from Champlin. Another six points came from Salas, a freshman whom England connected with at a summer tournament and who changed her attendance plans from South St. Paul to Como Park.

“Her motor and ball handling is crazy and she’s going to be something to reckon with when she gets older and more comfortable with the game,” England said. “She’s a very quick learner and we’ll grow her basketball IQ.”

Como Park sank only two of its first 20 field-goal attempts and trailed, 28-25, at halftime. The Cougars led by three points midway through the second half and were down by five with three minutes remaining. Still, they had a chance to tie the game after inbounding at midcourt with six seconds on the clock.

The plan was for the pass to go to Salas, who would dish to Crump coming out of the near corner when the defense moved to the ball. But two Polars stayed with the hot shooter and it fell to Salas to let fly just before the horn sounded.

“It was a great last shot,” said England, whose team fell in the Class 3A, Section 3 final last year and has lost to the likes of Edina, Hopkins, Roseville and Wayzata this winter “We don’t want to be scared to play bigger teams as we get ready for sectionals. There’s some games we shouldn’t have lost, but we’re in a good spot at this point of the season.”

By Gretchen McKay, Pittsburgh Post-Gazette

PITTSBURGH — Still suffering from a post-holiday drag? After the fun of Christmas and New Year’s, it’s completely understandable if you’re having a hard time snapping back into a routine.

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The fact that it’s still getting light too late and dark too early — we won’t set our clocks forward for spring until March 8 — only adds to the funk that is a Western Pennsylvania winter, marked by gray skies, a freezing mix of snow and rain and slushy sidewalks.

After a steady diet of festive desserts, rich and hearty sides and too much alcohol, “everyday” cooking might feel daunting on a busy weeknight. A relaxed holiday schedule has left many of us out of practice in getting dinners on the table at a set time. And if you’ve over-indulged over the past few weeks, you might be trying to eat less to shed those extra holiday pounds.

We get it. It can be tough to get back on track and re-establish home cooking habits, especially when the frozen dinner aisle and takeout make it so easy to compromise. That’s why it’s often best to start the process with baby steps — simple meals that don’t call for lots of ingredients or take too much time (or effort) start to finish.

To help inspire you, we’ve assembled five flavorful recipes that each require no more than six everyday ingredients and only take about a half hour to prepare on the stovetop.

Don’t love washing pans? Me either! All of the following are made and served from a single skillet, guaranteeing easy cleanup.

There is a slight catch: All five dishes assume you have kitchen staples like vegetable oil or extra-virgin olive oil, salt and pepper, garlic cloves, unsalted butter, sugar and various spices already on hand.

All prove, however, that sometimes the simplest dinners are the best ones, and they don’t have to be boring.

Easy Lemon Chicken

PG tested

I’ve made this dish for my family too many times to count, and still it’s a favorite. You can use less butter if you’re trying to cut down on fat and calories. For a gluten-free dish, dust the chicken in cornstarch or almond flour instead of all-purpose flour.

I think it’s best on rice, but kids love their noodles!

2 whole chicken breasts, boned, skinned and halved

4 tablespoons butter, divided

2 tablespoons olive oil

1 1/2 cups unbleached flour

Salt and pepper

2 lemons

Chopped fresh parsley

Cooked rice or noodles, for serving

Wash and dry chicken breasts. Pound them flat between two pieces of waxed paper or inside a resealable plastic bag with a mallet or rolling pin.

Melt 2 tablespoons butter and oil in a large skillet over medium heat. Pour flour in a plastic bag, season with salt and pepper, and drop the breasts in to coat. Shake off excess flour.

Turn heat up to moderately high and put chicken breasts in the skillet. Depending on how thin you’ve pounded them, they should cook approximately 3 minutes on each side or until cooked through and still tender. When they’re done, season with salt and pepper, remove to a plate and set aside while you make the sauce.

Add 2 remaining tablespoons of butter to the chicken skillet and melt, scraping up brown bits in the pan.

Juice 1 lemon and slice the other. Add juice and lemon slices to skillet and cook until bubbly, then return chicken to the pan, spooning sauce over. Garnish with fresh parsley.

Serve with rice or cooked noodles.

Serves 4.

— Gretchen McKay, Post-Gazette

Rigatoni with Tomato Cream Sauce

PG tested

Nothing is more comforting in winter than a bowl of pasta with red sauce. Here, crushed tomatoes simmer with cream and grated Parmesan to create a super-fast super-savory sauce for rigatoni. Add a simple green salad and loaf of crusty Italian bread for a complete meal.

6 tablespoons unsalted butter

1 (28-ounce) can whole San Marzano tomatoes

1/2 cup heavy cream

1 tablespoon concentrated tomato paste

1/3 cup grated Parmesan cheese, plus more for serving

Salt, to taste

Red pepper flakes, to taste

4 cups cooked rigatoni or penne noodles

In a deep skillet, heat butter until melted.

Add tomatoes to pan, crushing them with a fork or potato masher. Simmer, stirring often, until the tomatoes have broken down, about 10 minutes. Season to taste with salt.

Stir in heavy cream and tomato paste and cook until the sauce thickens slightly, about 3 minutes. Stir in Parmesan cheese and toss to combine. Taste, add salt and, if you like some spice, a few pinches of red pepper flakes.

Add cooked pasta to pan and toss to combine.

Serve in warmed bowls, with extra Parmesan cheese.

Serves 4.

— Gretchen McKay, Post-Gazette

Pork and Coconut Pineapple Rice

PG tested

If there ever was a marriage made in culinary heaven, it has to be pork and pineapple. This easy recipe pairs bite-sized chunks of sweet, juicy pineapple with tender bites of teriyaki-marinated pork tenderloin. The combo is piled high on a bed of creamy, equally tropical coconut rice.

For pork

1/4 – 1/2 cup teriyaki sauce

1 pound pork tenderloin, cut into bite-sized chunks

20-ounce can pineapple chunks, drained, or 1 fresh pineapple, peeled, cored and cubed

Olive oil, for sauteing

For rice

2 cups jasmine rice

1 (14-ounce) can unsweetened full-fat coconut milk

1 1/2 cups water

1 teaspoon salt

Generous pinch of sugar

Chopped cilantro, for garnish

Marinate pork in 1/4 cup of teriyaki sauce for 2-3 hours or overnight.

Rinse rice in several changes of cold water until the water runs clear. Use a large fine-mesh sieve to drain any remaining water and place rice in a pot.

Add coconut milk, water, salt and sugar. Bring the mixture to a boil over high heat.

Once it starts to boil, turn the heat down to low, cover and cook for 20 minutes. Uncover and continue to cook for 5 minutes, then fluff and cover to keep warm.

While rice is cooking, prepare pork. Heat 1 tablespoon olive oil in a nonstick skillet or grill pan over medium-high heat. Add pork, discarding the excess sauce. If you add all the sauce with it, it will steam the meat instead of caramelizing it.

Leave pork undisturbed in the hot pan for a few minutes to get better caramelization. Throw in pineapple and cook for 2-3 minutes so it gets saucy and caramelized, too. If desired, add a few additional tablespoons of sauce after everything is brown.

Portion cooked rice into bowls and top with a scoop or two of the saucy pineapple pork. Finish with chopped cilantro and slices of pickled jalapeño, if you happen to have any in the fridge.

Serves 4.

— Adapted from pinchofyum.com

Skillet Tortellini with Sausage and Cherry Tomatoes

A quick one-pan dinner pairs sweet Italian sausage with cheese tortellini and grape tomatoes. (Gretchen McKay/Pittsburgh Post-Gazette/TNS)

PG tested

Tortellini are great for last-minute meals because they are so easy to cook and go with many different sauces. In this recipe, they are cooked directly in the pan with sweet Italian sausage along with sweet cherry or grape tomatoes.

The original recipe calls for dried tortellini, but I substituted frozen pasta. Fresh basil adds both color and freshness. If you have some grated Parmesan in the fridge, add that, too, for a cheesy finish.

1 pound bulk sweet or hot Italian sausage

2 garlic cloves, sliced thin

12 ounces frozen cheese tortellini

1 pint cherry or grape tomatoes, halved

2 tablespoons chopped fresh basil

Heat 1 tablespoon olive oil in a 12-inch skillet over medium heat until shimmering.

Add sausage and cook, breaking up meat with wooden spoon, until no longer pink, about 4 minutes.

Add garlic and cook until fragrant, about 30 seconds. Add 1 cup water, tortellini and a pinch of salt and bring to boil.

Reduce heat to medium and simmer, stirring occasionally, until pasta is tender, about 10-12 minutes.

Stir in tomatoes and cook until slightly softened, about 2 minutes. Season with salt and pepper to taste, drizzle with olive oil to taste and sprinkle with basil.

Serves 4.

— Adapted from “Five Ingredient Dinners” by America’s Test Kitchen

Single-Seared Garlic Shrimp Tacos

Seared shrimp tacos stuffed with cabbage slaw. (Gretchen McKay/Pittsburgh Post-Gazette/TNS)

PG tested

Tacos are a welcome weeknight meal because they don’t take a lot of time or effort. These feature quick marinated shrimp and an easy green cabbage slaw. They’re simple but super satisfying.

Both flour and corn tortillas work; just be sure to warm them on a hot skillet or in the microwave before stuffing them with shrimp and cabbage to keep them pliable.

2 limes

Salt and pepper

2 cups thinly sliced cabbage

1/2 small red onion

4 teaspoons, plus 1 tablespoon extra-virgin olive oil, divided

3 garlic cloves, minced

1 1/2 teaspoons chili powder

24 large shrimp (about 1-1 1/2 pounds), peeled, deveined and patted dry

1 bunch fresh cilantro, roughly chopped (about 1/2 cup)

8 corn or flour tortillas, warmed in a microwave or on a hot skillet

In large bowl, whisk juice from 1 lime, 1 teaspoon salt and 1/4 teaspoon pepper.

Mix in cabbage and onion. Set aside, tossing occasionally, while you prepare the shrimp.

In medium bowl, stir together 2 teaspoons oil, half the minced garlic, chili powder, 1 teaspoon salt and 1/2 teaspoon pepper. Add shrimp and stir to combine. Allow to marinate for 5 minutes.

In a 12-inch nonstick skillet over medium-high, heat 1 teaspoon of oil until shimmering.

Add half the shrimp in an even layer and cook, undisturbed, until deep golden brown on the bottoms, about 2 minutes. Stir, then transfer to plate.

Repeat with another 1 teaspoon oil and the remaining shrimp, but leave shrimp in pan. Return first batch to pan.

Add remaining minced garlic; cook over medium, stirring, until the shrimp are opaque throughout, about 1 minute.

Transfer to a clean plate or bowl.

Add remaining 1 tablespoon oil and cilantro to the cabbage mixture and toss to combine. Season to taste with salt and pepper.

Divide the shrimp among the tortillas (3 to each), top with cabbage mixture and serve with lime wedges.

Serves 4.

— Adapted from “Milk Street Shorts: Recipes That Pack a Punch” by Christopher Kimball

©2026 PG Publishing Co. Visit at post-gazette.com. Distributed by Tribune Content Agency, LLC.

Boston University researchers in a groundbreaking study found that those with CTE have a much higher chance of being diagnosed with dementia.

The largest study of its kind from the Boston University CTE Center reveals that the progressive brain disease chronic traumatic encephalopathy should be recognized as a new cause of dementia.

The BU researchers discovered that those with advanced CTE — who had been exposed to repetitive head impacts — had four times higher odds of having dementia.

“This study provides evidence of a robust association between CTE and dementia as well as cognitive symptoms, supporting our suspicions of CTE being a possible cause of dementia,” said Michael Alosco, associate professor of neurology at Boston University Chobanian and Avedisian School of Medicine.

“Establishing that cognitive symptoms and dementia are outcomes of CTE moves us closer to being able to accurately detect and diagnose CTE during life, which is urgently needed,” added Alosco, who’s the co-director of clinical research at the BU CTE Center.

The researchers studied 614 brain donors who had been exposed to repetitive head impacts, primarily contact sport athletes.

By isolating 366 brain donors who had CTE alone, compared to 248 donors without CTE, researchers found that those with the most advanced form of CTE had four times increased odds of having dementia.

The four times odds are similar to the strength of the relationship between dementia and advanced Alzheimer’s disease pathology, which is the leading cause of dementia.

Dementia is a clinical syndrome that refers to impairments in thinking and memory, in addition to trouble with performing tasks of daily living like driving and managing finances. Alzheimer’s disease is the leading cause, but there are several other progressive brain diseases listed as causes of dementia that are collectively referred to as Alzheimer’s disease related dementias (ADRD).

With this new study, the authors argue that CTE should now also be formally considered an ADRD.

The study also reveals that dementia due to CTE is often misdiagnosed during life as Alzheimer’s disease, or not diagnosed at all. Among those who received a dementia diagnosis during life, 40% were told they had Alzheimer’s disease despite showing no evidence of Alzheimer’s disease at autopsy. An additional 38% were told the causes of their loved one’s dementia was “unknown” or could not be specified.

In addition, this study addressed the controversial viewpoint expressed by some clinicians and researchers that CTE has no clinical symptoms. As recently as 2022, clinicians and researchers affiliated with the Concussion in Sport Group meeting, which was underwritten by international professional sports organizations, claimed, “It is not known whether CTE causes specific neurological or psychiatric problems.”

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Alosco said, “There is a viewpoint out there that CTE is a benign brain disease; this is the opposite of the experience of most patients and families. Evidence from this study shows CTE has a significant impact on people’s lives, and now we need to accelerate efforts to distinguish CTE from Alzheimer’s disease and other causes of dementia during life.”

As expected, the study did not find associations with dementia or cognition for low-stage CTE.

The BU CTE Center is an independent academic research center at the Boston University Avedisian and Chobanian School of Medicine. It conducts pathological, clinical and molecular research on CTE and other long-term consequences of repetitive brain trauma in athletes and military personnel.