Names to know for the Chicago Bears in this week’s Senior Bowl, including a top edge rusher and a bevy of centers and wide receivers

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The quarterback conversation will dominate chatter for the Chicago Bears leading up to the NFL draft in three months, and that ought to be a major focus this week at the Senior Bowl in Mobile, Ala.

Even though top prospects such as USC’s Caleb Williams, North Carolina’s Drake Maye, LSU’s Jayden Daniels and Michigan’s J.J. McCarthy are not in the game, it will be a chance to get a close look at Washington’s Michael Penix Jr. and Oregon’s Bo Nix.

Add Tulane’s Michael Pratt, South Carolina’s Spencer Rattler and Notre Dame’s Sam Hartman — who aren’t candidates to be the No. 1 pick — and it would be an intriguing bunch of passers in any draft cycle.

The Bears will be able to see Penix and Nix up close four weeks before the scouting combine, and general manager Ryan Poles likely has a detailed plan to vet all options.

Penix threw for 9,504 yards over the last two seasons at Washington, and teams will have plenty of questions about knee and shoulder injuries that interrupted his first four years at Indiana. Nix also thrived after transferring, passing for 8,101 yards and 74 touchdowns with only 10 interceptions at Oregon the last two years after three up-and-down seasons at Auburn.

The Bears drafted four players who participated in the Senior Bowl last year, all in the first four rounds: right tackle Darnell Wright (first round, 10th pick), cornerback Tyrique Stevenson (second round), defensive tackle Zacch Pickens (third) and running back Roschon Johnson (fourth). They also signed undrafted quarterback Tyson Bagent, who improved his stock with a week in Mobile.

The Senior Bowl was loaded with talent last year, when 36 of the first 100 draft picks participated in the game. Overall, 100 players who were in Mobile were drafted, accounting for 39% of all selections.

While it’s unlikely the first pick in this year’s draft will be in Mobile, you can’t rule out the possibility the ninth pick — which the Bears also own — will be on display.

UCLA edge rusher Laiatu Latu is one of the highest-regarded prospects committed to the Senior Bowl. Latu had 23 1/2 sacks over the last two seasons for the Bruins, and NFL teams will have a chance to see him perform in practice and the game.

They will have a lot of medical questions for Latu that will require due diligence at the combine, as he briefly retired from football with a neck injury after beginning his college career at Washington. Latu proved to be durable at UCLA, though, and for teams comfortable with his health, he could emerge as the top edge rusher in the draft.

That’s certainly a position the Bears need to figure out as they seek a presence opposite Montez Sweat. It’s not a great draft for pass rushers overall, but Alabama’s Chris Braswell, coming off a 10 1/2-sack season, is regarded as a potential Day 2 pick and is playing in the Senior Bowl.

Center figures to be a primary need for the Bears, and there’s an interesting crop of hopefuls. Before we dive into the names, it’s worth wondering what philosophy the Bears will take. If they plan on drafting a quarterback, would they hesitate to have a rookie snapping the ball? Given the option, a lot of teams would prefer a veteran center to aid a rookie quarterback with pre-snap reads and calls.

But if Poles and the coaching staff believe there’s a savvy prospect who can be an asset to a young quarterback — assuming the Bears draft one — perhaps they like the idea of more youth on the line.

In that case, West Virginia’s Zach Frazier, Oregon’s Jackson Powers-Johnson and Duke’s Graham Barton — a left tackle in college who is expected to play center this week — are interesting possibilities. Add Georgia’s Sedrick Van Pran and Wisconsin’s Tanor Bortolini, and there’s no shortage of options.

Top wide receivers rarely head to Mobile, and you won’t see any of the elite prospects such as Ohio State’s Marvin Harrison Jr., LSU’s Malik Nabers or Washington’s Rome Odunze. But it’s not only a top-heavy wide receiver class; there’s also tremendous depth. And that’s where players such as South Carolina’s Xavier Legette, North Carolina’s Tez Walker, Arizona’s Jacob Cowing, Louisville’s Jamari Thrash and Western Kentucky’s Malachi Corley come into play.

The Bears, for the first time in a while, have the No. 1 receiver spot figured out with DJ Moore. With Darnell Mooney coming out of contract, they don’t have a No. 2 and could use some competition for Tyler Scott, who just completed his rookie season. Considering the wealth of options, the draft would seem to make more sense than a splurge in free agency, where proven options will be available.

Free safety looms as a question on defense, and Miami’s Kamren Kinchens will be in the spotlight as a potential late first-round pick. He made 11 interceptions the last two seasons for the Hurricanes, and while there are questions about his consistency, few draft options possess the kind of range he has.

Teams are always seeking talent for the defensive line, and Texas’ Byron Murphy is an undersized player (6-foot-1, 297 pounds) who could be a nice fit for the Bears as a disruptive interior player. He had 15 sacks in three seasons for the Longhorns with 8 1/2 this past season.

It might be more of a want than a need — and the Bears were pleased with the development of 2023 second-round pick Gervon Dexter — but there’s no such thing as too many quality defensive linemen.

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Working Strategies: A spring reading list for all seasons

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Amy Lindgren

Spring cleaning is a trope I like to use when it suits me: Spring clean your job search! Does your résumé need a spring cleaning? Count on seeing that in a future column, but today I’m still reeling from springing ahead for Daylight Savings Time.

Using “spring” in that context has put me in a different mindset this week. I’m not fussing today about refreshing something. Instead, I’m dreaming about growing a springy Tigger-tail (look that up, under Winnie the Pooh) to help me welcome spring with fresh eyes.

In that spirit, here are four books that have come across my desk recently that made me think new things.

Irreplaceable: How to create extraordinary places that bring people together: by Kevin Ervin Kelley, Matt Holt Books, March 2024, $28. I’m a space junkie — as in physical spaces, not outer space. I love floor plans, blue prints, diagrams and anything that lets me walk my fingers through rooms, imagining where the sun comes in. This book isn’t that. It’s better.

Instead of reprinting floor plans or describing the perfect window for a storefront, architect and designer Kevin Ervin Kelley has written a book to tell us why it all matters. If you believe that well-designed work spaces result in better work (not to mention happier workers), you’re already on board with his message.

In a dozen well-written chapters, Kelley proves the point with stories from decades of designing work spaces, museums, retail stores and other gathering places. His open, inquiring spirit balances well with his practical approach and leads to ways we can all improve the spaces we inhabit.

Running Effective Meetings for Dummies: by Joseph A. Allen and Karin M. Reed, Wiley, 2023, $29.99. And now for something a little more day-to-day in nature: Meetings, and how to make them better (or how to make them disappear, if that’s in your power). If you’re going to strengthen a skill this spring, running meetings isn’t a bad one to tackle.

When I need some skill-building on a practical scale, I often start with a “for dummies” book. As a big-picture person, I like having the whole issue laid out in chapters labeled for the specific problem being solved. This dummies book doesn’t disappoint. The co-authors — a meeting scientist (Allen) and a professional writer (Reed) — have taken care to present the chapters in a logical sequence. I appreciated each of the four sections for different reasons, but pulled together they made a satisfying whole. If you could use a brush-up (or introduction) on running a productive meeting, this is a good tool to have by your side.

How to Make a Few Billion Dollars: by Brad Jacobs, Greenleaf Book Group Press, 2024, $24.95. OK, not interested in the small stuff, like meetings? Let’s zoom ahead to being billionaires! And that’s the last joke I’ll make about this book. Making billions of dollars isn’t something you do without a plan. A plan, strategy, discipline … Jacobs has something to say on each of these points, and yes, he has even included a chapter on running meetings. Turns out, meetings are not small stuff when you’re on the path to billions.

Jacobs writes from his experience as a serial entrepreneur, with all seven of his companies having become billion-dollar or multibillion-dollar corporations. This is the quickest and possibly lightest of today’s book selections in terms of writing style, but the concepts are fascinating. From “How to Rearrange your Brain” to discussions about the importance of over-communicating to your team, Jacobs’ book has the air of authenticity, being told by someone who has walked the walk.

Rise Above the Story — Free yourself from past trauma and create the life you want: by Karena Kilcoyne, BenBella Books, 2024, $26.95. You might imagine that a book about past trauma would be heavy but that is not the case here. Kilcoyne combines storytelling with a step-by-step approach to dealing with the past experiences that might be holding you back.

Kilcoyne is not a trauma therapist. Instead, she developed this book from experience as a trial lawyer specializing in criminal defense. In that field, she saw patterns in the people she defended and the ways they were defined by their trauma stories.

Now, taking a tough but empathetic stance, she counsels a “no victim” approach, where each person takes responsibility for managing their personal trauma story so they can move forward. If trauma issues have been on your mind, this might be the task to spring into (or the spring cleaning to conduct).

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Amy Lindgren owns a career consulting firm in St. Paul. She can be reached at alindgren@prototypecareerservice.com.

Joe Soucheray: ‘If you would shoot at a cop, you would shoot at anybody’

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A Ramsey County sheriff’s deputy was shot at two weeks ago in St. Paul. Not accidentally or by happenstance or because he was part of a standoff with a bank robber. No, the deputy, Joe Kill, was shot at while in pursuit of a reckless driver.

St. Paul police initially tried to pull over the reckless driver, but the driver sped off and the St. Paul officer did not give chase, but advertised the problem on his radio. Kill heard the dispatch, saw the car almost immediately, and turned on his lights and siren.

Kill pursued the car. They got to the 900 block of Euclid Street.

The passenger in the fleeing car leaned out the window and fired a rifle at Kill. Multiple shots fired at a sheriff’s deputy. Kill was struck by shrapnel, the plastic and metal bits exploding in his car. He was also struck on the strap of his protective vest. He was not seriously injured, meaning he experienced the thin line between death and getting to go home.

“He tried to kill one of our deputies,” the Ramsey County Sheriff’s Office said.

I don’t know if this episode made the mayor’s State of the City address, or if the city council acknowledged this event, as busy as they are trying to bring peace to Gaza.

But this is the state of the city. As the police chief, Axel Henry, said, “if you would shoot at a cop, you would shoot at anybody.”

The fleeing car was soon enough found, on the 1000 block of Pacific Street. And just a few days ago, St. Paul police carried out a search warrant on the same block and arrested the 20-year-old alleged shooter. Later that same day, a 17-year-old, allegedly the reckless driver, turned himself in. The shooter is charged with attempted murder, first-degree assault and drive-by shooting. The driver is charged with suspicion of aiding and abetting attempted second-degree murder, first-degree assault, attempted second-degree assault and fleeing a police officer.

Maybe this time the charges will stick, although we are not shy of elected and non-elected professional mourners who can produce crocodile tears on demand and tell us just how terribly misunderstood the lads are.

The shooter could have been in jail March 1, where it would have been virtually impossible for him to try to shoot a cop.

Last summer, St. Paul officers saw a Chevrolet Cruz that was wanted for its presence at a shooting in St. Paul, in which 27 shell casings were recovered. Police tried to pull that car over, but it took off and crashed into a parked car. A woman, 19, was driving. Her passenger, identified as the same 20-year-old in the current case, ran. They caught him. His backpack did not contain his Roy Rogers school lunchbox. It contained a handgun with a loaded magazine, another handgun with an extended magazine, a round in the chamber and an obliterated serial number, according to the criminal complaint.

Breaks were cut. He entered an Alford plea, maintaining innocence while acknowledging the prosecution had enough evidence to convict him. His attorney noted the guy had no previous convictions and said the sentencing guidelines for the felony called for a stayed sentence for one year and a day. His attorney asked for a gross misdemeanor. He got it.

The 20-year-old was sentenced in January to 360 days in the workhouse with the sentence stayed for two years. He was placed on probation for two years.

While on probation, he tried to kill a Ramsey County sheriff’s deputy.

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Richard Williams: The ‘natural’ food debate continues … to get the word wrong

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A bill restricting cultivated meat is moving forward with significant support in Florida. Leaders there, in other states like Alabama, and in the federal government are fighting alternative proteins — milk, cheese, poultry, seafood or meat products not resulting from the old, “natural” cultivation methods — and in many cases calling them “fake.” Does that mean our houses are fake?

Caves are natural but don’t make the best homes, so we cut down trees, make bricks and concrete, toilets, wires and insulation. We also breed and plant seeds, fertilize and water them, harvest them with machines, package and transport and then cook them. Doesn’t that make most foods unnatural, i.e., “fake?”

Did anything on this Earth evolve specifically to be safe or healthy for humans to eat? In fact, the reverse is true. Plants and animals evolved myriad defenses against being eaten, including bad tastes, foul smells, claws and even poisons. We’ve been using plant and animal breeding technologies for tens of thousands of years to overcome evolution and are now in a position to do so much more precisely and rapidly.

The Bible instructs us that “everything created by God is good, and nothing is to be rejected if it is received with thanksgiving.” If we want diets that are both safe and healthy, calling some foods “fake” in a somewhat arbitrary way is zero help.

Cows are not natural. They’ve been bred for over 10,000 years from a now-extinct wild ox called the auroch that was slightly smaller than elephants and lived in Eurasia and Africa. Most cows are raised in factory farms where they can be periodically confined in crowded buildings with no windows where they can barely move. There is nothing whatsoever natural about that.

Love bacon? One practice common with some pork products (called unclean in the Bible) is called “feedback.” Pig poop is fed to females who haven’t given birth yet to help them adapt to germs on farms. (There are so many germs on farms that farm kids are healthier than non-farm kids due to the exposure.) It’s not just the females that get lousy treatment. Male pigs can have their tails and testicles ripped off by hand without anesthesia — you know, naturally.

Regardless, we’re seeing a backlash in our capitals. One Florida representative called one type of the new proteins, cell-cultivated meat, an “affront to nature and creation.” Let there be no doubt, though, that some of the resistance originates with agricultural interests who don’t appreciate the competition.

Maybe with newer and better products coming onto the market, incumbent producers will work their way through the five stages of grief. But instead of denial, anger, bargaining, depression and acceptance, expect denial, anger, depression, regulation (of the interlopers), and finally adding the new products to their own lines.

Currently, there are over 1,000 companies either producing cultivated (made directly from cells) meats, poultry and seafood; precision-fermentation meat, seafood, eggs and dairy products; or plant-based foods. There are over 800 of the latter. These companies are worldwide and they are growing. Over half of all U.S. households are using these products and over 60% among younger generations — Millennials and Gen Z — are trying to incorporate such foods into their diets.

The reasons these products will ultimately be cheaper and succeed are obvious. They are produced in a safer (less exposure to pathogens) environment than farms, do not harm animals, have less environmental impact, can be produced closer to consumers (eliminating huge transportation costs), and do not suffer the same kinds of supply disruptions we saw during COVID. Most importantly, we can control their nutritional composition. One prediction has the global alternative protein market reaching $423 billion by 2033.

We need micronutrients including vitamins and minerals, carbohydrates, fats, protein, fiber and water for energy and to maintain the body’s structure, and microbes that, among other things, protect us from bad bacteria called pathogens, aid in digestion, and help our immune systems. If we do not have to use slow and unpredictable breeding and cultivating techniques, we can make foods precisely to fit our needs.

Just like building a house that shelters us and keeps us healthy, we can, and should, build foods that are both safe and healthy. It’s natural.

Richard Williams is a former director for social sciences at the FDA’s Center for Food Safety and Applied Nutrition and a senior affiliated scholar with the Mercatus Center at George Mason University. He wrote this column for Tribune News Service.

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