Cleveland’s Rising Appetite For Smoke: Meet Abdullah Mason, Boxing’s Next World Champion
By Victor Promo Sports
If you’re not already watching Abdullah Mason, it’s time to change the channel. The 21-year-old lightweight from Cleveland, Ohio is undefeated, unshaken, and on a collision course with greatness.
A slick southpaw with explosive speed and a calm, calculating ring presence, Mason fights with the polish of a seasoned veteran.
He’s the second youngest of five boxing brothers and began stacking national attention as an amateur, winning consecutive national titles before turning professional at 17. Since then, he’s been flawless–scoring statement wins and knockouts with a style that blends precision, power, and patience. Trained by his father Valident, Mason has crafted a reputation as one of the most disciplined and dangerous rising stars in boxing today.
Now, the world is watching. On November 22, 2025, Mason will step into the spotlight for the biggest fight of his life–the WBO world title showdown against the UK’s undefeated Sam Noakes, live on DAZN. It’s the kind of transatlantic clash that defines a career. For fans across Ohio and beyond, take note: Mason isn’t just Cleveland’s next big thing-he might be boxing’s next king.
Photo by Bayetae Shropshire
the Flavors of Fall
Hot Apple Cider
• 8 cups apple cider
• 1/4 cup brown sugar
• 1 tsp. whole cloves
• 1 tsp. whole allspice
• 1 cinnamon stick
Heat all the ingredients to boiling; reduce heat. Cover and simmer 20 minutes. Strain and pour into a punch bowl.
Apple Crisp
1/2 cup sugar
2 tablespoons cornstarch
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
4-5 rm, tart apples, peeled, cored, and diced
1 tablespoon orange juice
For the crumble topping:
1 1/2 cups old-fashioned oats
1 cup all-purpose our
1/2 cup packed light brown sugar
1/2 teaspoon salt
1/2 cup unsalted butter, melted
Preheat oven to 350°. Lightly spray a 2-quart baking dish with nonstick cooking spray. In a large bowl, whisk together the sugar, cornstarch, cinnamon, and nutmeg. Add the apples and orange juice, toss to coat. Pour into the prepared dish. Set aside.
Stir together oats, our, brown sugar, salt, and melted butter until a crumble forms. Sprinkle over the apple mixture. Bake for 50-60 min. until the lling is thick and bubbling around the edges and the apples are tender. Serve warm with a scoop of vanilla ice cream, if desired.
Pumpkin Soup
1 medium yellow onion
3 cloves garlic
1 large bunch fresh thyme
2 tablespoons olive oil
1 (15 oz) can pumpkin purée
3/4 teaspoon kosher salt
1/2 teaspoon ground cumin
1/4 teaspoon black pepper
1/8 teaspoon ground ginger
1/8 teaspoon cayenne pepper
2 cups low-sodium vegetable broth
2 tablespoons maple syrup
2 tablespoons heavy cream
Toasted pumpkin seeds for serving
Very nely chop 1 medium yellow onion. Finely grate 3 garlic cloves. Pick the leaves from 1 large bunch fresh thyme until you have 2 tablespoons. Heat 2 tablespoons olive oil in a medium saucepan over medium heat until shimmering. Add the onion and garlic and cook until fragrant, 3-4 minutes. Add the thyme, 1 (15-ounce) can pumpkin purée, 3/4 teaspoon kosher salt, 1/2 teaspoon ground cumin, 1/4 teaspoon black pepper, 1/8 teaspoon ground ginger, and 1/8 teaspoon cayenne pepper. Cook over medium-low until steaming and fragrant, about 5 minutes.
Add 2 cups low-sodium vegetable broth and cook, stirring constantly, for 3 to 4 minutes. (The mixture will bubble.)
Remove the pot from the heat. Add 2 tablespoons maple syrup and 2 tablespoons heavy cream, and stir to combine. (At this point, for a creamier soup, you can use an immersion blender or transfer to a blender to purée until it reaches your desired consistency.)
Serve warm, garnished with toasted pumpkin seeds, aky salt, fresh thyme leaves, and more black pepper.
