How the Iowa star plans to conquer college basketball…and the open world beyond – The Athletic


CORALVILLE, Iowa — Meatballs are in the oven at 350 degrees, joined by Buffalo Chicken Dip shortly after 7 p.m. The dip is Caitlin Clark’s favorite. Her go-to, as she puts it. It’s the one she specifically asked to make during this Super Bowl snack-themed cooking show, sponsored by Hy-Vee Grocery Stores, hosted by a Hy-Vee chef in the kitchen of her townhouse. , broadcast via smartphone camera and Facebook Live to audiences more than a few hundred deep. Clark mixed cream cheese and ranch dressing and a pretty aggressive amount of buffalo sauce—you can’t go wrong with too much buffalo sauce, she says—and fused it with a bunch of shredded chicken in a casserole dish, while fielding a question from a viewer named Eugene, who wonders how Iowa’s prolific sophomore guard stays grounded with the attention she’s getting as one of college basketball’s top players of the world.

Never get too high or too low, she tells people beyond the screen.

As if nothing had happened, the charcuterie platter is next.

“This is my very first charcuterie board,” Clark says. “I usually eat them. I don’t have to make them.

Twenty-four hours earlier and 12 minutes later in Iowa City, the nation’s leading scorer finished with two rebounds and four assists before her sixth triple-double of the season. Now she rolls a block of Boursin in Everything But The Bagel seasoning, slices fine cheeses and apples and just places them on a large wooden serving platter and talks about her favorite Netflix shows and Kevin Durant on demand. interested strangers. She is natural, and what else is new, other than all that.


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