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WNBA star Alysha Clark has spoken out, addressing a recent video floating around the internet highlighting the alleged “poor bubble conditions” players are being subjected to during this post-COVID-19 era.

Clark, who currently plays for Seattle Storm, arrived Monday night at the IMG Academy in Bradenton, Florida.

She was one of several players who openly complained and circulated images about their living conditions.

“Our (players’ association) had busted its tail this past offseason to make sure we get great travel condition and great living conditions when it comes to being down here at IG,” Clark said. “(Initially) seeing the villas and stuff, you’re like, wow, this is really nice. And then getting here and that not being the case.”

Clark continued, “It’s just a matter on who does that fall on? … What we showed up to was not what we were shown and told we would be accommodated with.”

Earlier this week, Deadspin that two teams were forced to change rooms because of an infestation of bed bugs. There have also been complaints against the food being served.

Clark was one of the players who were lucky enough to be re-accommodated.

“It’s not the case that all players were in the situation that I was in, because there are really nice villas like the one we moved into is much cleaner and much nicer,” Clark said in praise of Talisa Rhea, the Storm’s vice president of basketball operations and assistant general manager. “The other one that we were in shouldn’t have even been an option in the first place. But they fixed it.”

Social media is now comparing images of player’s meals to the now-infamous Fyre Festival lunch package.

The WNBA, which is part-owned by the NBA, defended the conditions.

“After clearing quarantine, players will also have access to various restaurants on campus and delivery options to choose from,” a league spokesperson told FOX Business. “Players will receive three meals a day and four meals on game days. There is never a shortage of food options – players can always request additional food by speaking with their team nutritionists.”