Ana Kasparian of “The Young Turks” erupted at her co-host when he suggested Vice President Kamala Harris could be the future governor of California, whether one likes it or not.

As some liberals continue to grieve over President-elect Donald Trump’s victory over Harris, others are debating the vice president’s political future. DNC fundraiser Lindy Li mocked “delusions” of Harris “running for governor of California, possibly in 2026,” but others have speculated it just might be possible.

“I think Kamala Harris would probably win in a cakewalk for governor,” “The Young Turks” co-host Cenk Uygur argued Thursday.

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“No! No!” Kasparian shouted at her co-host. “What are you doing? What are you doing?”

“I’m telling you the reality, whether you like it or not,” Uygur responded. “Democratic voters in California love to obey.”

“I’m gonna move, Cenk! I’m gonna quit my job,” Kasparian said. “I’m gonna quit my job, and I’m gonna move.”

“I’m not saying I’m in favor of it,” Uygur replied. “I’m telling you what’s, like, if they, the Democratic Party, said, ‘We anoint Kamala Harris,’ a giant percentage of Democrats in California would go, ‘Yes! We obey. We will take the loyalty oath. It doesn’t matter how bad she is!’”

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Ana Kasparian implored Vice President Kamala Harris, “Go work in the private sector. Go do the lobbying thing — whatever it is. But don’t run as governor of California. Do not!”

“This state cannot survive another incompetent Democrat leading it,” Kasparian said. “No, we just can’t.”

“So, like, people are egging her on, OK? Apparently she’s, like, in a wait-and-see mode,” Kasparian said.

Kasparian then looked into the camera, as if she were talking directly to Harris.

“How about you wait and see, like, your way out of public life? And go do what you’re supposed to do. Go work in the private sector. Go do the lobbying thing — whatever it is. But don’t run as governor of California. Do not!” 

The San Francisco Giants have made some huge offseason moves already and hope they aren’t done just yet, but as is the case for every team that doesn’t win the World Series, the most important development will have to come from within.

One player who took a huge step from 2023 to 2024 and will try to improve even further in 2025 is Giants catcher Patrick Bailey. After a beyond solid rookie season in 2023 in which he finished in the top-ten for the National League Rookie of the Year, Bailey won a Gold Glove in 2024.

While the offensive output was similar to his rookie season and not anything to write home about, there’s confidence the bat will come along for the 25-year-old.

In an article naming breakout stars in 2024 who are due for a huge season in 2025, Bailey was one of the first names mentioned by Will Leitch of MLB.com.

“Bailey led all players in Statcast’s fielding run value metric (plus-22), and FanGraphs, which factors pitch framing into its WAR calculation, had Bailey third among catchers with 4.3 WAR,” Leitch wrote. “At age 25, Bailey already has won as many Gold Gloves as Posey — now his team’s president of baseball operations — did over his whole career.”

Leitch pointed out that Bailey has established himself to be San Francisco’s catcher of the future, something that seems undeniable at this point. If the former first-round pick can develop his bat to the point where he is hitting at least close to the same rate as he was raking in the minor leagues, he will have a chance to become one of the best catchers in baseball.

Through 218 games over his first two seasons in MLB, Bailey has posted a batting average of .234, an OPS of .640, slugged .348, and has hit 15 home runs and 94 RBIs. Certainly not numbers that will blow you away at the plate, but his defense has more than made up for it and allowed the Giants to be patient with his bat.

In 193 minor league games since being drafted No. 13 overall in 2020, Bailey hit .251 across all levels and had an OPS of .779. He also showed an encouraging level of power with 25 home runs, but has struggled to replicate that in the big leagues thus far.

Having already established himself to be one of the best in the game on defense, Bailey will have a chance in 2025 to enter the upper echelon of catchers across the game if he can have the breakout season he appears poised to.

DENVER — Christmas just isn’t Christmas without the festive foods we grew up with, and for many Mexican Americans in Colorado, that means a steaming pot of pozole.

“These are the foods that I grew up craving,” said Chef Jose Avila Vilchez, who runs La Diabla Pozole y Mezcal in Denver’s Ballpark District.

Chef Vilchez grew up eating pozole in Mexico City. Every Thursday, he went with his mom and brother to enjoy two-for-one specials on the traditional soup.

But when he moved to Denver more than a decade ago, the pozolerias of his childhood were nowhere to be found.

“Red posole is a thing. So, in 100% of the Mexican restaurants here, that’s what you would find, a red pozole, but it was more for as a filler than as a main dish,” he said.

So, he opened La Diabla to serve up flavors many Coloradans haven’t tasted before.

While red pozole is a still a favorite, Chef Vilchez also studied recipes from across Mexico to make green, white and even black pozole.

“Our pozole negro, it’s a unique thing. That’s something that we invented,” said Chef Vilchez, who drew inspiration from a mole recipe popular in Yucatan. The black color comes from chilmole paste and charred rocoto chiles.

StarChefs

“The flavor is just amazing, even just the broth,” he said.

But even with these innovative and varied broths, at the heart of each dish is pozole’s ancient history.

“Pozole is a ceremonial dish,” Chef Vilchez said.

The Aztecs prepared pozole from corn — which they considered sacred — and human flesh sacrificed in religious ceremonies. After Spanish colonizers came to the Americas, the Mexica people stopped practicing cannibalism and replaced the meat in pozole with pigs and chickens.

Florentine Codex

As the pot boiled, the foam bubbling to the top gave the dish its name – the Nahuatl word for foam is “pozolli.”

“Even though we lost a lot of dishes that they used to make back in the day, the Mexica’s pozole still is like… a celebration,” Chef Vilchez said.

Hundreds of years later, the star ingredient in pozole remains the same: Corn. And Chef Vilchez uses the traditional process of nixtamalization to soften the kernels.

He sources high-quality corn and puts it in a pot of boiling water and cal (calcium hydroxide), which creates an alkaline solution that partially dissolves the corn’s hard skin and transforms the corn’s taste and texture.

Adam Hillberry, Denver7

“Once you have, like a mother pozole, per se, like a white broth, then you can add the salsa,” Chef Vilchez said.

He also adds in vegetables like thinly sliced radishes, cabbage, onion and lettuce, as well as meat like chicken or pork.

While Chef Vilchez serves pozole year-round, many people associate it with holidays.

In Mexico City, he grew up eating pozole on Mexican Independence Day, “especially if you have the red, the white and the green, just like the Mexican flag,” he said.

But here in Colorado, and in much of northern Mexico and the southwestern United States, pozole is most popular around Christmastime.

As a homemade family meal, “you make the pozole, and that pot stays in the kitchen. It never leaves. You make it there. You let it do its thing, and once it’s ready, you start serving from the pot,” Chef Vilchez said.

For Cristóbal Garcia — who was born in Valparaíso, Zacatecas, and then grew up in Colorado where his mother’s family has lived for eleven generations — pozole is very much tied to Christmas.

“During the holidays leading up to Nochebuena, or what we know here as Christmas Eve,” Garcia said his family celebrated Las Posadas with pozole and tamales.

“It’s about connecting with your family, connecting with your friends, connecting with your neighbors,” he said.

Since his father immigrated from central Mexico, his mother grew up in Colorado and his wife’s family is from coastal Sinaloa and northern Chihuahua, he’s enjoyed tasting many different recipes for pozole.

“My mother-in-law makes it with a green chile base, and she makes it with chicken sometimes instead of with pork,” he said.

While his sisters cook their Abuelita’s recipe for red pozole passed down for generations, and now shared with you in the recipe below:

For Garcia, who directs the Metropolitan State University of Denver’s First-Generation Initiatives, celebrating with these traditional foods is a chance for Coloradans to reflect on culture, identity and the state’s history.

“Sometimes people say, ‘ni de aquí, ni de allá‘ [not from here nor from there]. And I say, ‘soy de aquí y de allá‘ [I’m from here and from there],” he said.

Whether you cook your own pozole or savor a bowl from a restaurant like La Diabla, both Garcia and Chef Vilchez hope Coloradans will spend time communing over a flavorful meal.

Chef Vilchez said he’s been “blessed and super humbled” to receive awards like the James Beard and the Michelin Guide’s Bib Gourmand awards. But it means even more to him when customers say the food brings back warm memories of meals shared with their families.

“When you touch someone’s soul like that… it’s just a different connection on a personal level,” he said.