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Photo: Doug Mills/New York Times.
Champion figure skater Alysa Liu says, “I know every beat, I know every lyric. My body feels it.”

Imagine retiring at 16! That is what champion US figure skater Alysa Liu did, realizing the training had eaten up her childhood. Then she discovered there were things she had loved about it all and decided to compete again but speak up about changes that need to be made.

Gia Kourlas dance critic of the New York Times, interviewed her in Milan.

“Alysa Liu, the effervescent figure skater who won gold at the 2026 Olympic Games, moves like a dancer,” writes Kourlas. “She’s studied many forms of dance over the years — flamenco, tutting, ballroom, contemporary, modern contemporary, ballet and, her favorite, hip-hop, for which she still takes classes at an Oakland studio with her friends. ‘Hip-hop style doesn’t really go on the ice, funny enough.’ …

“But Liu’s full-body approach to skating, rooted in a plush, pliant plié, isn’t such a stretch from that expressive, highly rhythmic dance form. While many skaters glide on top of the music, she lives inside of it, showing — in her spontaneous, joyful way — a deeper sense of inner life.

“That much was clear during her performances at the Milan-Cortina Games. Liu, 20, who had retired at 16 before returning to the sport two years later, entered a flow state in her electrifying free skate set to the disco of Donna Summer; the audience was pin-drop silent during her soulfully quiet short program to Laufey’s pop-inflected jazz; and she leaned into the hyperpop of PinkPantheress and Zara Larsson in an exhibition performance. Liu becomes, for each, an extension of their voices.

“ ‘The music allows me to get there, which is why it’s so important I skate to music I like,’ she said. …

“She talked about her approach to performing, the role of music and modernizing the sport. Here are edited excerpts from the conversation.

Gia Kourlas
“What did you tell yourself before you started your free skate?

Alysa Liu
“I visualize my entire program multiple times before I do it, but I also visualize the patterns of my breathing. I practice my breath while envisioning the program. … We really value musicality. We’ll edit the music to match the jump sometimes. If I don’t have enough time to get from point A to point B — to land a jump on the crash or something, we will add in more music just so that I can. I think all my jumps have a timing for all of it. I don’t miss a step. For me, the music carries my body. It tells me what to do. Even though it’s all planned, it’s just so natural. Like I wouldn’t be moving any other way.

Kourlas
“Do you think of skating as dancing on the ice?

Liu
“Yeah. Although, I will say figure skating does not artistically satisfy me. I’m really big into photography because that does satisfy my creative. And then I have to keep dancing off ice because there’s some things on ice you can’t do when you’re wearing your skates. So it’s not enough for me, artistically. Athletically, it is enough. Like I can really push myself. Dance, I can do anything and everything. …

Kourlas
“Do you think about how you will influence skating?

Liu
“You know, it’s actually been a really deep struggle in whether I want skating to be big or not. … I’m glad for it. I wouldn’t change my childhood at all. But I feel like no child should go through that. Figure skating can be so hard and the parents that put their kids into skating — sometimes they get so into it. Sometimes it’s not toxic, but it usually is — especially at the top. Most skaters have had bad experiences.

Kourlas
“There’s so much discussion around body image in dance. How did you deal with yours as a skater?

Liu
“Took a long time, actually. Years. I got a sports psychologist. I had it bad from when I was a little kid until when I quit skating — not even. It took another year. I would say 17 or 18. … The work culture, the training culture. It was crazy. I had not a day off. I would not want any kid to not have a day off. … Things gotta change, 100 percent. I think the whole system’s got to scrap it and start over. The competition system and the setup just isn’t fit for consumption, honestly, because the competitions are too long, no one can sit through and watch all that. …

Kourlas
“You retired from skating at 16, and it was after a skiing trip — your first time — that you decided you wanted to return. Did you figure out that you missed the glide?

Liu
“That’s what it was! It’s the glide. You can’t get that anywhere. Roller coasters, you go fast and they’re smooth, but that’s not glide. I love gliding. Ah! … It’s because you’re on a blade that’s so thin. It feels so whimsical and ethereal. When I went skiing, I felt it. I glided for the first time since I quit, and I was like whoa. … I disliked a lot of things in my life, but that gave me clarity. I was grateful because I realized, well, I really don’t like [parts of skating]. I don’t like being away from my family for years. I hate feeling lonely, and I don’t like not being with my friends. [Nowadays] there are so many new ways I can express myself. …

“I really love the feeling of fight and I think for me, I don’t want life to be [flat]. I want ups and downs. I want to experience all the emotions, and sport is so intense. You can feel such extreme emotions, and I think that’s beautiful. It’s hard to find that in your life.”

More at the Times, here.

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Did you catch the NY Times article before Thanksgiving featuring a special recipe from every state? Asakiyume says she made the wild rice recipe and the persimmon pudding, “both of which were fabulous.”

Since my husband and I lived in Minnesota for a few years in the 1990s, I had to check out that state’s recipe. If you listen to Garrison Keillor’s radio show A Prairie Home Companion, you know that food in the “hot dish” capital of the world is often a little … different. (“That’s different!” as the book How to Talk Minnesotan teaches us to say when we’re feeling skeptical.)

Anyway, the Minnesota Thanksgiving dish is grape salad. I’m not saying it wouldn’t be delicious, but some of the other state recipes look positively luscious.

Here is the grape salad recipe. It gave me a chuckle.

  •  pounds seedless grapes, removed from stems and rinsed, about 6 cups
  •  cups sour cream
  •  cup brown sugar
  • ¾ cup toasted pecans (optional)
  1. Heat broiler. Put grapes in a large mixing bowl. Add sour cream and stir with a wooden spoon or spatula, making sure all grapes are well coated.
  2. Transfer mixture to a 2-quart ceramic soufflé dish or other baking dish. Sprinkle brown sugar evenly over top. Place dish under broiler as far from heat source as possible and broil until sugar is caramelized and crispy, about 5 minutes (be vigilant or you’ll risk a burnt black topping). Rotate dish as necessary for even browning. Chill for at least one hour. May be prepared up to 24 hours ahead. Just before serving, sprinkle with toasted pecans, if using.

More state recipes here. Save the collection for a special occasion — or next Thanksgiving.

Photo: David Tanis/NY Times

More here.

Photo: David Tanis/NY Times

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Photo: Greenfusefilms.com

Vanessa Gould, the sister of one of Suzanne’s elementary school buddies, is a documentarian. A while back, she made a Peabody-winning film about makers of advanced origami called Between The Folds. More recently, she was given unheard-of access to the New York Times obituary desk.

Her parents just sent an e-mail about the resulting movie and what Vanessa has been up to in general.

“Vanessa recently worked on Showtime’s Years of Living Dangerously, a nine-part series tackling the challenges of climate change. … Vanessa was a producer on several of the stories and did additional cinematography on others. You can see most of her work in episodes three (“Super Storm Sandy”) and nine (“Chilean Andes”). Episode three, “The Rising Tide” with Chris Hayes, airs tonight, Sunday, April 27, at 10 pm on Showtime. … Here are links: http://www.yearsoflivingdangerously.com and https://www.facebook.com/YearsOfLiving. …

“Soon after making Between The Folds, one of the artists in the film passed away. Vanessa alerted the Times of his death, aware that it was unlikely they would run an obituary. And yet – somewhat amazingly – they did, and she assisted them in the unusual process of putting together an editorial obituary. Only three or four such obituaries are written by the NYT staff each day. The whole story of how these obituaries are selected and written, as well as the social history they tell, became her fascination. Hence OBIT will be her next film. Check out these links: http://www.obitdoc.com, http://www.greenfusefilms.com, and www.vanessagould.com.”

I wonder if OBIT will show to what extent the obituaries of famous people are written before they shuffle off this mortal coil. Come to think of it, do any newspapers let people submit their own obit in advance? I recently read a hilarious one that a small paper accepted from the deceased at the insistence of his grandson. It revealed a guy with a terrific sense of humor — not a bad tribute.

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