内容摘要：“I thought it was clean, you know? I thought he hit the volley, and (then) the racket flew out of his hand,” Shelton said. “I was kind of surprised that he was, like, ‘No, I let go of the racket and threw it.’ ... Obviously a guy with a lot of sportsmanship.”

“I thought it was clean, you know? I thought he hit the volley, and (then) the racket flew out of his hand,” Shelton said. “I was kind of surprised that he was, like, ‘No, I let go of the racket and threw it.’ ... Obviously a guy with a lot of sportsmanship.”

“I think the horse is the most therapeutic animal in the world,” Taylor said. “There’s other animals like dogs that are very good, but there’s something about a horse, like Winston Churchill said, ‘The outside of a horse is good for the inside of a man.’”New arrivals often have nothing to be proud of and are weary of being judged by their families, their communities and the legal system. They’re depressed, anxious, sometimes suicidal.

“Being around a horse early in recovery, it’s a difference-maker,” said Christian Countzler, CEO and co-founder of Stable Recovery who said he overcame his own addictions to alcohol and drugs.“Within days of being in a barn around a horse, he’s smiling, he’s laughing, he’s interacting with his peers. A guy that literally couldn’t pick his head up and look you in the eye is already doing better,” he said.Kohari said he had been in and out of treatment since he was 18, failing numerous times to kick the lure of alcohol and then heroin, fentanyl and meth, before coming to Taylor Made Farm.

“I was just broken,” Kohari said. “I just wanted something different and the day I got in this barn and started working with the horses, I felt like they were healing my soul.”After completing the program, he worked at WinStar Farm before returning to Taylor Made Farm as a coordinator for a barn full of pregnant mares.

Stable Recovery helps the men get a job in the industry after 90 days when they graduate from its School of Horsemanship. Participants don’t have to work in the industry but the majority want to.

Among other successful graduates are the sons of two racing industry veterans.Quintonil’s team of chefs test sauces for the menu at the restaurant in Mexico City, Friday, Feb. 28, 2025. (AP Photo/Ginnette Riquelme)

Rodríguez can spend up to four hours selecting a handful of sprouts to decorate a plate. Other near-invisible, almost ritualistic tasks are performed daily. One of them is brushing the “milpa,” a textile that hangs from the terrace and was named after Mesoamerican fields where crops are grown.In the end it’s all worth it, Rodríguez said, because Quintonil provides clients with moments that evoke special memories.

She, too, has seen Vallejo’s clients cry over food. One of them was her dad. It was his 50th birthday, she said, and while she was not an employee of Quintonil at the time, Vallejo greeted her warmly.The menu of the day included “huauzontles,” a green plant commonly cooked as a bun-shaped delicacy dipped in sauce. It also bears history, as Aztec communities ate it and used it to perform religious rites.