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5jili Gretchen McKay | (TNS) Pittsburgh Post-Gazette Beans are kind of like the your best friend from high school — nearly forgotten but always ready to step back into the limelight and help out an old pal when needed. As gorgeously (and tantalizingly) demonstrated in Rancho Gordo’s new cookbook, “The Bean Book: 100 Recipes for Cooking with All Kinds of Beans” (Ten Speed, $35), beans are indeed a magical fruit, though not in the way you heard as a kid. Classified as both a vegetable and a plant-based protein in the USDA’s Dietary Guidelines for Americans, beans and other legumes can be the ingredient you build an entire vegetarian or veggie-forward meal around. Or, they can help an economical cook stretch a dish twice as far with nutritious calories. A healthful and shelf-staple plant food — they last for years when dried — beans have been among a home cook’s most reliable pantry items for a very long time. (Common beans (Phaseolus vulgaris) are thought to have been grown in Mexico more than 7,000 years ago.) That’s why, for some, they’re often something of an afterthought, especially if the only time you ate them as a kid was when your mom tossed kidney beans into a pot of beef chili or made baked beans (with brown sugar and bacon, please!) for a family cookout. Vegetarians have always appreciated their versatility and nutritional punch, and because they’re cheap, they also were quite popular during the Great Depression and World War II as C rations. Sales also peaked during the coronavirus pandemic, when shoppers stockpiled long-lasting pantry essentials. It wasn’t until Rancho Gordo, a California-based bean company, trotted out its branded packages of colorful heirloom beans that the plant began to take on cult status among some shoppers. Unlike the bean varieties commonly found in even the smallest grocery stores, heirloom beans are mostly forgotten varieties that were developed on a small scale for certain characteristics, with seeds from the best crops passed down through the generations. The result is beans that are fresher and more colorful than mass-produced beans, and come in different shapes and sizes. They also have a more complex and intense flavor, fans say. “The Bean Book” dishes up dozens of different ways to cook Rancho Gordo’s 50 heirloom bean varieties, which include red-streaked cranberry beans, mint-green flageolets, black and classic garbanzos and (my favorite) vaquero — which wear the same black-and-white spots as a Holstein cow. Other gotta-try varieties (if just for the name) include eye of the goat, European Soldier, Jacob’s Cattle and Good Mother Stallard, a purple bean with cream-colored flecks. “The very good news is that you have to work extra hard to mess up a pot of beans, and it’s not difficult to make an excellent pot,” Steve Sando writes in the book’s foreword. “The even better news is that you become a better cook with each pot you make.” Not convinced? Here are five reasons to jump on the bean bandwagon: Even the smallest grocery store will have a selection of dried and canned beans. Common varieties include black, cannellini (white kidney), Great Northern, pinto, navy, kidney, Lima and garbanzo (chickpea) beans. Even when they’re not on sale, beans are a bargain at the supermarket. Many varieties cost less than $1 a can, and dried beans are an economical way to build a menu. I paid $1.25 for a one-pound bag of cranberry beans, a smooth and velvety bean with a slightly nutty flavor, at my local grocery store. Rancho Gordo’s heirloom beans cost substantially more. (They run $6.25-$7.50 for a one-pound bag, with free shipping on orders over $50.) But they are sold within a year of harvest, which makes them more flavorful and tender. A bag also comes with cooking instructions and recipe suggestions, and the quality is outstanding. Plus, after cooking their beans with aromatics, “you are left with essentially free soup,” Sando writes in the cookbook. “If you drain properly cooked and seasoned beans, the liquid you are left with is delicious.” Beans are a great source of plant-based protein and both soluble and insoluble fiber, and they include essential minerals like iron, magnesium and potassium. If you’re watching your weight or following a particular diet, beans are naturally free of fat, sodium and cholesterol and are rich in complex carbohydrates. They also contain antioxidants and folate. And if you’re vegan or vegetarian, most types of dry beans are rich sources of iron. The U.S. Dietary Guidelines for Americans recommends eating 1-3 cups of legumes, including beans, per week Dry beans have to be soaked overnight, but cooking them is easy. They can be cooked on the stovetop, in a slow cooker, in the pressure cooker and in the oven. Canned beans are even easier — just rinse and drain, and they’re ready to go. Beans can be used in so many different dishes. They can be made into soup, salad or dips, top nachos, add some heft to a casserole or be mashed into the makings of a veggie burger. You also can add them to brownies and other baked goods, toss them with pasta, add them to chili or a rice bowl or stuff them into a taco or burrito. Check out these four recipes: PG tested This light and creamy vegetarian soup benefits from a surprising garnish, roasted shiitake mushrooms, which taste exactly like bacon. For soup 1/4 cup olive oil 1 medium yellow onion, chopped 2 celery stalks, chopped 1 medium carrot, scrubbed and chopped 6 garlic cloves, finely grated or pressed 2 sprigs fresh thyme, plus more for garnish 1/2 teaspoon sea salt 1/4 teaspoon pepper 4 cups vegetable broth 2 15-ounce cans cannellini beans, drained and rinsed For bacon 8 ounces shiitake mushrooms, caps cut into 1/8 -inch slices 2 tablespoons olive oil 1/4 teaspoons fine sea salt To finish Plant-based milk Chili oil, for drizzling Preheat oven to 400 degrees. Make soup: In large pot, heat oil over medium heat until it shimmers. Add onion, celery, carrot, garlic, thyme, salt and pepper. Cook, stirring occasionally, until vegetables are fragrant and tender, 8-10 minutes. Add vegetable stock and beans, increase heat to high and bring mixture to a boil. Reduce heat to medium and simmer until thickened, 12-14 minutes. Meanwhile, make the bacon: Spread shiitake mushrooms into a single layer on a sheet pan, drizzle with olive oil, sprinkle with salt and pepper and toss to combine. Bake until browned and crispy, 18-20 minutes, rotating pan front to back and tossing mushrooms with a spatula halfway through. Let cool in pan; mushrooms will continue to crisp as they cool. To finish, add some milk to the soup and use an immersion blender to puree it in the pot, or puree in a blender. (Cover lid with a clean kitchen towel.) Taste and season with more salt and pepper if needed. Divide soup among bowls and top with shiitake bacon. Garnish with thyme sprigs and a drizzle of chili oil. Serves 4-6. — “Mastering the Art of Plant-Based Cooking” by Joe Yonan PG tested Velvety cranberry beans simmered with tomato and the punch of red wine vinegar are a perfect match for a soft bed of cheesy polenta. This is a filling, stick-to-your-ribs dish perfect for fall. 1/4 cup olive oil 1 small onion, finely chopped 2 garlic cloves, minced 2 cups canned chopped tomatoes, juice reserved 1 tablespoon red wine vinegar 2 tablespoons tomato paste 1 cup chicken or vegetable broth 4 fresh sage leaves Salt and pepper 4 cups cooked Lamon or cranberry beans 2 cups uncooked polenta 6 ounces pancetta, diced Chopped fresh basil or parsley, for garnish Grated Parmesan cheese, for serving In large pan, heat olive oil over medium heat. Add onion and garlic and cook, stirring, until onion begins to soften, about 3 minutes. Stir in tomatoes and red wine vinegar. In a small bowl, dissolve tomato paste in the broth and add to pan. Stir in sage and season with salt and pepper. Simmer, stirring occasionally, until the sauce has thickened, 15-20 minutes. Add beans to tomato sauce. Cook, stirring frequently, until heated through, about 15 minutes. Meanwhile, prepare polenta according to package instructions. Place pancetta in a small saucepan over low heat. Cook, stirring frequently, until the pancetta is brown and crisp, about 15 minutes. Use a slotted spoon to transfer pancetta to a paper towel to drain. To serve, spoon polenta into serving dishes. Ladle the beans over the polenta and top with the pancetta. Garnish with fresh basil and serve with grated Parmesan. Serves 6. — “The Bean Book: 100 Recipes for Cooking with All Kinds of Beans” by Steve Sando PG tested Beans and seafood might seen like an unusual pairing, but in this recipe, mild white beans take on a lot of flavor from clams. Spanish chorizo adds a nice contrast. 4 cups cooked white beans, bean broth reserved 1/4 cup extra-virgin olive oil 1/2 white onion, chopped 2 garlic cloves, chopped 1 teaspoon salt, or to taste 1/2 cup finely chopped Spanish-style cured chorizo 2 plum tomatoes, chopped 1/2 cup dry white wine 2 pounds small clams, scrubbed well Chopped fresh parsley, for garnish Country-style bread and butter, for serving In large pot, heat beans in their broth over medium-low heat. In large lidded saucepan, warm olive oil over medium-low heat. Add onion, garlic and salt and cook until soft, about 5 minutes. Add chorizo and cook gently until some of the fat has rendered, about 5 minutes. Add tomatoes and wine and cook to allow the flavors to mingle, 5-6 minutes. Increase heat to medium and add clams. Cover and cook for about 5 minutes, shaking the pan occasionally. Uncover the pan and cook until all of the clams open, another few minutes. Remove pan from heat, then remove and discard any clams that failed to open. Add clam mixture to the bean pot and stir very gently until well mixed. Simmer for a few minutes to allow the flavors to mingle but not get mushy. Ladle into large, shallow bowls and sprinkle with parsley. Set out a large bowl for discarded shells and encourage guests to eat with their fingers. Pass plenty of good bread and creamy butter at the table Serves 4-6. — “The Bean Book: 100 Recipes for Cooking with All Kinds of Beans, from the Rancho Gordo Kitchen” by Steve Sando with Julia Newberry PG tested So easy to pull together for your next party! 1 1/2 cups cooked cannellini beans, drained and rinsed 2 tablespoons extra-virgin olive oil Juice and zest of 1 lemon 1 small garlic clove, minced Generous pinch of salt Freshly ground black pepper 2 or 3 tablespoons water, if needed 2 fresh basil leaves, chopped, optional 1 sprig fresh rosemary, leaves chopped, optional In a food processor, pulse cannellini beans, olive oil, lemon juice and zest, garlic, salt and several grinds of pepper until combined. If it’s too thick, slowly add the water with the food processor running until it is smooth and creamy. Blend in the basil and/or rosemary, if using Serve with veggies, pita or bruschetta. Makes 1 1/2 cups — Gretchen McKay, Post-Gazette ©2024 PG Publishing Co. Visit at post-gazette.com. Distributed by Tribune Content Agency, LLC.Papers: Ipswich striker Delap emerges as Chelsea target

MAA Announces Regular Quarterly Preferred Dividend

Despite these positive developments, challenges still persist in the rental housing market. For example, the ongoing supply shortage of rental properties in certain high-demand areas continues to drive up rental prices and limit choices for tenants. Additionally, the economic impacts of the pandemic have left some tenants struggling to pay rent, leading to fears of a potential increase in evictions and rental arrears. To address these challenges, it is essential for policymakers, landlords, and tenants to work together to find sustainable solutions that support the long-term stability and affordability of the rental housing market.In the span of just ten seconds, a baby can experience a whirlwind of emotions - confusion, surprise, fear, and acceptance. As parents, we are entrusted with the sacred duty of guiding them through these emotional peaks and valleys, of teaching them that it's okay to feel, to express, and to be vulnerable. And in the end, perhaps the most profound lesson of all is that even in the face of pain and fear, there is always love, comfort, and reassurance waiting to embrace them on the other side.

As they posed for a photo together, Xu Zhengyuan and Park Jisung exchanged stories and memories from their playing days, reminiscing about the challenges they faced and the victories they achieved together. It was a heartwarming moment that showcased the enduring power of friendship and the lifelong connections that can be formed through the beautiful game of football.None

Beans are kind of like the your best friend from high school — nearly forgotten but always ready to step back into the limelight and help out an old pal when needed. As gorgeously (and tantalizingly) demonstrated in Rancho Gordo’s new cookbook, “The Bean Book: 100 Recipes for Cooking with All Kinds of Beans” (Ten Speed, $35), beans are indeed a magical fruit, though not in the way you heard as a kid. Classified as both a vegetable and a plant-based protein in the USDA’s Dietary Guidelines for Americans, beans and other legumes can be the ingredient you build an entire vegetarian or veggie-forward meal around. Or, they can help an economical cook stretch a dish twice as far with nutritious calories. A healthful and shelf-staple plant food — they last for years when dried — beans have been among a home cook’s most reliable pantry items for a very long time. (Common beans (Phaseolus vulgaris) are thought to have been grown in Mexico more than 7,000 years ago.) That’s why, for some, they’re often something of an afterthought, especially if the only time you ate them as a kid was when your mom tossed kidney beans into a pot of beef chili or made baked beans (with brown sugar and bacon, please!) for a family cookout. Vegetarians have always appreciated their versatility and nutritional punch, and because they’re cheap, they also were quite popular during the Great Depression and World War II as C rations. Sales also peaked during the coronavirus pandemic, when shoppers stockpiled long-lasting pantry essentials. It wasn’t until Rancho Gordo, a California-based bean company, trotted out its branded packages of colorful heirloom beans that the plant began to take on cult status among some shoppers. Unlike the bean varieties commonly found in even the smallest grocery stores, heirloom beans are mostly forgotten varieties that were developed on a small scale for certain characteristics, with seeds from the best crops passed down through the generations. The result is beans that are fresher and more colorful than mass-produced beans, and come in different shapes and sizes. They also have a more complex and intense flavor, fans say. “The Bean Book” dishes up dozens of different ways to cook Rancho Gordo’s 50 heirloom bean varieties, which include red-streaked cranberry beans, mint-green flageolets, black and classic garbanzos and (my favorite) vaquero — which wear the same black-and-white spots as a Holstein cow. Other gotta-try varieties (if just for the name) include eye of the goat, European Soldier, Jacob’s Cattle and Good Mother Stallard, a purple bean with cream-colored flecks. “The very good news is that you have to work extra hard to mess up a pot of beans, and it’s not difficult to make an excellent pot,” Steve Sando writes in the book’s foreword. “The even better news is that you become a better cook with each pot you make.” Not convinced? Here are five reasons to jump on the bean bandwagon: Even the smallest grocery store will have a selection of dried and canned beans. Common varieties include black, cannellini (white kidney), Great Northern, pinto, navy, kidney, Lima and garbanzo (chickpea) beans. Even when they’re not on sale, beans are a bargain at the supermarket. Many varieties cost less than $1 a can, and dried beans are an economical way to build a menu. I paid $1.25 for a one-pound bag of cranberry beans, a smooth and velvety bean with a slightly nutty flavor, at my local grocery store. Rancho Gordo’s heirloom beans cost substantially more. (They run $6.25-$7.50 for a one-pound bag, with free shipping on orders over $50.) But they are sold within a year of harvest, which makes them more flavorful and tender. A bag also comes with cooking instructions and recipe suggestions, and the quality is outstanding. Plus, after cooking their beans with aromatics, “you are left with essentially free soup,” Sando writes in the cookbook. “If you drain properly cooked and seasoned beans, the liquid you are left with is delicious.” Beans are a great source of plant-based protein and both soluble and insoluble fiber, and they include essential minerals like iron, magnesium and potassium. If you’re watching your weight or following a particular diet, beans are naturally free of fat, sodium and cholesterol and are rich in complex carbohydrates. They also contain antioxidants and folate. And if you’re vegan or vegetarian, most types of dry beans are rich sources of iron. The U.S. Dietary Guidelines for Americans recommends eating 1-3 cups of legumes, including beans, per week Dry beans have to be soaked overnight, but cooking them is easy. They can be cooked on the stovetop, in a slow cooker, in the pressure cooker and in the oven. Canned beans are even easier — just rinse and drain, and they’re ready to go. Beans can be used in so many different dishes. They can be made into soup, salad or dips, top nachos, add some heft to a casserole or be mashed into the makings of a veggie burger. You also can add them to brownies and other baked goods, toss them with pasta, add them to chili or a rice bowl or stuff them into a taco or burrito. Check out these four recipes: PG tested This light and creamy vegetarian soup benefits from a surprising garnish, roasted shiitake mushrooms, which taste exactly like bacon. For soup 1/4 cup olive oil 1 medium yellow onion, chopped 2 celery stalks, chopped 1 medium carrot, scrubbed and chopped 6 garlic cloves, finely grated or pressed 2 sprigs fresh thyme, plus more for garnish 1/2 teaspoon sea salt 1/4 teaspoon pepper 4 cups vegetable broth 2 15-ounce cans cannellini beans, drained and rinsed For bacon 8 ounces shiitake mushrooms, caps cut into 1/8 -inch slices 2 tablespoons olive oil 1/4 teaspoons fine sea salt To finish Plant-based milk Chili oil, for drizzling Preheat oven to 400 degrees. Make soup: In large pot, heat oil over medium heat until it shimmers. Add onion, celery, carrot, garlic, thyme, salt and pepper. Cook, stirring occasionally, until vegetables are fragrant and tender, 8-10 minutes. Add vegetable stock and beans, increase heat to high and bring mixture to a boil. Reduce heat to medium and simmer until thickened, 12-14 minutes. Meanwhile, make the bacon: Spread shiitake mushrooms into a single layer on a sheet pan, drizzle with olive oil, sprinkle with salt and pepper and toss to combine. Bake until browned and crispy, 18-20 minutes, rotating pan front to back and tossing mushrooms with a spatula halfway through. Let cool in pan; mushrooms will continue to crisp as they cool. To finish, add some milk to the soup and use an immersion blender to puree it in the pot, or puree in a blender. (Cover lid with a clean kitchen towel.) Taste and season with more salt and pepper if needed. Divide soup among bowls and top with shiitake bacon. Garnish with thyme sprigs and a drizzle of chili oil. Serves 4-6. — “Mastering the Art of Plant-Based Cooking” by Joe Yonan PG tested Velvety cranberry beans simmered with tomato and the punch of red wine vinegar are a perfect match for a soft bed of cheesy polenta. This is a filling, stick-to-your-ribs dish perfect for fall. 1/4 cup olive oil 1 small onion, finely chopped 2 garlic cloves, minced 2 cups canned chopped tomatoes, juice reserved 1 tablespoon red wine vinegar 2 tablespoons tomato paste 1 cup chicken or vegetable broth 4 fresh sage leaves Salt and pepper 4 cups cooked Lamon or cranberry beans 2 cups uncooked polenta 6 ounces pancetta, diced Chopped fresh basil or parsley, for garnish Grated Parmesan cheese, for serving In large pan, heat olive oil over medium heat. Add onion and garlic and cook, stirring, until onion begins to soften, about 3 minutes. Stir in tomatoes and red wine vinegar. In a small bowl, dissolve tomato paste in the broth and add to pan. Stir in sage and season with salt and pepper. Simmer, stirring occasionally, until the sauce has thickened, 15-20 minutes. Add beans to tomato sauce. Cook, stirring frequently, until heated through, about 15 minutes. Meanwhile, prepare polenta according to package instructions. Place pancetta in a small saucepan over low heat. Cook, stirring frequently, until the pancetta is brown and crisp, about 15 minutes. Use a slotted spoon to transfer pancetta to a paper towel to drain. To serve, spoon polenta into serving dishes. Ladle the beans over the polenta and top with the pancetta. Garnish with fresh basil and serve with grated Parmesan. Serves 6. — “The Bean Book: 100 Recipes for Cooking with All Kinds of Beans” by Steve Sando PG tested Beans and seafood might seen like an unusual pairing, but in this recipe, mild white beans take on a lot of flavor from clams. Spanish chorizo adds a nice contrast. 4 cups cooked white beans, bean broth reserved 1/4 cup extra-virgin olive oil 1/2 white onion, chopped 2 garlic cloves, chopped 1 teaspoon salt, or to taste 1/2 cup finely chopped Spanish-style cured chorizo 2 plum tomatoes, chopped 1/2 cup dry white wine 2 pounds small clams, scrubbed well Chopped fresh parsley, for garnish Country-style bread and butter, for serving In large pot, heat beans in their broth over medium-low heat. In large lidded saucepan, warm olive oil over medium-low heat. Add onion, garlic and salt and cook until soft, about 5 minutes. Add chorizo and cook gently until some of the fat has rendered, about 5 minutes. Add tomatoes and wine and cook to allow the flavors to mingle, 5-6 minutes. Increase heat to medium and add clams. Cover and cook for about 5 minutes, shaking the pan occasionally. Uncover the pan and cook until all of the clams open, another few minutes. Remove pan from heat, then remove and discard any clams that failed to open. Add clam mixture to the bean pot and stir very gently until well mixed. Simmer for a few minutes to allow the flavors to mingle but not get mushy. Ladle into large, shallow bowls and sprinkle with parsley. Set out a large bowl for discarded shells and encourage guests to eat with their fingers. Pass plenty of good bread and creamy butter at the table Serves 4-6. — “The Bean Book: 100 Recipes for Cooking with All Kinds of Beans, from the Rancho Gordo Kitchen” by Steve Sando with Julia Newberry PG tested So easy to pull together for your next party! 1 1/2 cups cooked cannellini beans, drained and rinsed 2 tablespoons extra-virgin olive oil Juice and zest of 1 lemon 1 small garlic clove, minced Generous pinch of salt Freshly ground black pepper 2 or 3 tablespoons water, if needed 2 fresh basil leaves, chopped, optional 1 sprig fresh rosemary, leaves chopped, optional In a food processor, pulse cannellini beans, olive oil, lemon juice and zest, garlic, salt and several grinds of pepper until combined. If it’s too thick, slowly add the water with the food processor running until it is smooth and creamy. Blend in the basil and/or rosemary, if using Serve with veggies, pita or bruschetta. Makes 1 1/2 cups — Gretchen McKay, Post-Gazette ©2024 PG Publishing Co. Visit at post-gazette.com. Distributed by Tribune Content Agency, LLC.In recent years, the field of brain-computer interfaces (BCIs) has been advancing rapidly, with researchers around the world striving to develop technology that can directly connect the brain to external devices. This technology has the potential to revolutionize the way we interact with technology and even treat neurological disorders. Exciting news has emerged from China recently, as domestic researchers have made a significant breakthrough in the development of BCIs, bringing Chinese-made devices one step closer to clinical trials.In conclusion, the first day of the Scotland Open was a showcase of the talent and tenacity of the Chinese team, with four wins and three losses in the bag. Their impressive performance in the Top 16 round, with six victories out of seven matches, solidified their status as a formidable force in the world of snooker. As the tournament unfolds, all eyes will be on the Chinese players as they continue to dazzle fans and competitors alike with their remarkable skills and unwavering determination.

Every Past Game Of The Year Winner At The Game AwardsAs the countdown to The Game Awards begins, all eyes are on Xbox to see how they will make their mark on the event. With the promise of a lineup of blockbuster titles, potential new game announcements, and updates for existing titles, Xbox has the opportunity to steal the spotlight and captivate audiences around the world. Whether you're a die-hard Xbox fan or simply a casual gamer, one thing is clear: the excitement and anticipation surrounding Xbox's presence at TGA are palpable, and all signs point to an unforgettable showcase of gaming greatness.

Report: Iowa CB Jermari Harris opts out of rest of season

The Tencent Global Esports Awards, known as TGA, has just released a brand new set of adorable and charming moe emojis inspired by their prestigious trophies. These unique emojis are now exclusively available on Twitch, and fans can unlock them by following the TGA official channel.The Sex Lives of College Girls has already teased how Reneé Rapp ’s character, Leighton, will leave the show. During the season 3 premiere on Thursday, November 21, Leighton learned that there was no accelerated math class at Essex College in Vermont after she was the only one to sign up for the course. After a disastrous commute to University of Vermont for the class, her professor offered to find out if she can transfer to Boston’s Massachusetts Institute of Technology. Conveniently, Boston is where Leighton’s girlfriend Alicia ( Midori Francis ) was just offered a job. (The story line appeared to be a subtle reference to Rapp’s “I Hate Boston” song.) Based on the preview for the season, Rapp, 25, is still expected to make more appearances before Leighton officially leaves for MIT. The actress rose to stardom after playing the fan-favorite character on Sex Lives of College Girls . Rapp, who has a background in Broadway, has since shifted her focus to music after launching her debut album, Snow Angel , in 2023. Rapp announced her departure in July 2023 after previously telling Us Weekly she had “no idea” what to expect from future episodes of the series. “I don’t think any of us know — at least not that I know. But to be honest, I’ve been so away,” she exclusively told Us in April 2023. “Like, I don’t even live at home right now because we’re filming Mean Girls [the musical] and I’m trying to finish this album, so I genuinely have no idea. But I do know that [season 3] is happening.” Sex Lives of College Girls , debuted in 2021 follows four college freshmen as they explore their sexualities while navigating life at the fictional Essex College. The Max series also stars Pauline Chalamet, Amrit Kaur and Alyah Chanelle Scott . Before her exit was announced, Rapp said the first year filming the show was “terrible” for her. “It sucked so bad, because at the time, I was in a heteronormative relationship. I hated going to work, because I was like, ‘I don’t think I’m, like, good enough to be here. I don’t think I can be here. I don’t think I can be doing this,'” Rapp shared on the “Call Her Daddy” podcast in March 2023. “I was like, ‘Maybe I’m just trying too hard.’ I was so freaked out by the idea of my sexuality, not being finite or people laughing at me or me laughing at myself that I hated first year of filming.” Rapp is not the only cast member to leave Sex Lives of College Girls over the years. Gavin Leatherwood shocked viewers when he exclusively confirmed to Us in March 2022 that he would not be returning as Nico, Leighton’s brother, in season 2. You have successfully subscribed. By signing up, I agree to the Terms and Privacy Policy and to receive emails from Us Weekly Check our latest news in Google News Check our latest news in Apple News “There is a season 2, but I’m not going to go back,” he told Us at the time. “It was such an incredible experience. I think Mindy [Kaling] is brilliant and the cast, everyone’s lovely. But with so many amazing opportunities out there, we want to keep spreading our wings and leading ourselves to other projects so that’s the move.” Leatherwood, 30, noted that although he was “ happy to do the first season ,” he was looking to branch off in “a different direction.” He did not appear in season 2. New episodes of Sex Lives of College Girls are released Thursdays on Max.

The Hongmeng WeChat App is set to be a game-changer in the world of social networking, offering a wide range of features and services that cater to the diverse needs of today's digital consumers. From secure messaging and file sharing to interactive group chats and personalized content delivery, this app is designed to provide a seamless and user-friendly experience for all users.But the question now arises: How much longer can Ronaldo continue playing at this elite level? Some may argue that age catches up with everyone, even someone as exceptional as Ronaldo. However, there are indications that suggest he could potentially play beyond the age of 45. Ronaldo's commitment to his physical fitness, diet, and overall well-being have allowed him to remain in peak condition, giving him a competitive edge over his peers.

Growing up, you were a bright and curious child, eager to explore the world and find your place in it. But the circumstances of our upbringing were far from ideal. We experienced neglect, emotional abuse, and the weight of expectations that were too heavy for a young soul to bear. You felt unseen, unheard, and unloved, and that pain stayed with us into adulthood, manifesting in self-doubt, insecurity, and a fear of vulnerability.O n November 5th as the US elections results were being announced the Caribbean watched, knowing that the results would have significant implications for our future. Of course, ‘if America coughs, the Caribbean catches the cold.’ But, as it was clear that Donald Trump had won the US Presidency, Caribbean people now started to question what it would mean for us and the stability or instability of the global international order. As such, what will Trump 2.0 mean for the Caribbean? Climate Change You Might Be Interested In Shoring up good ideas I resolve to... Wellness for life: The importance of self-care While we don’t know for certain what policies the Trump administration will pursue internally on climate change in light of increased climate-related disasters across the US, and the fact that the Inflation Reduction Act has continued to pour over $390 billion into EVs, and other climate resilient technologies, which have created millions of jobs and other benefits to Republican affiliated states. These may all disappear if he repeals sections of the Act. However, If this has impacts during the midterm elections, he may not be as keen to repeal. But his global actions will have disastrous impacts for the Caribbean, particularly since he has promised to withdraw the US again from the Paris Agreement, and possibly to withdraw from the UNFCCC , which is the multilateral framework for the reduction of CO2 in the world, and which also provides financial and technical assistance for developing countries like the Caribbean to mitigate climate change through a shift to renewable energy, and to adapt to its impacts and respond to the loss and damage it creates. When these are coupled with his denial of the existence of climate change as a ‘hoax’ , and his intention to ‘ drill baby bill’ and ‘frack, frack, frack’, like never before, increasing the fossil fuel stock of the US, which some have suggested would not only roll back the gains by President Biden, but contribute an estimated 4 billion tons of additional CO2 emissions by 2030 and 25 billion tons by 2050, then these increases would significantly increase the vulnerability of the Caribbean to extreme weather events, more ferocious hurricanes, devastating droughts and floods, and deadly heatwaves, which can continue to plummet our GDPs, increase poverty, destroy infrastructure and roll back any gains made in our climate recovery processes. As we know, our Caribbean countries are low-lying and heavily exposed to rising sea levels, which erodes coastlines, and displaces populations and industries. Any withdrawal from the Paris Agreement, which is meant to reduce greenhouse gases (GHGs), will increase the emissions of these gases, thereby exacerbating the climate crisis and affecting our ability to protect lives and livelihoods. Of course, it is a no brainer that with warmer ocean temperatures that increase the intensity and ferocity of our hurricanes, the US exit will increase the levels of financial and technical support needed to bolster the climate recovery effort. Such an exit is even more egregious when you add the fact that the US, together with the other developed countries, are the ones that have created this existential climate crisis. The Caribbean may unfortunately be in for some hotter months, longer droughts and more devastating floods. What is needed now is not an increase in GHGs, which fuels the extreme weather patterns, which Trump promises, but a radical decarbonisation of the US and other global economies. Caribbean leaders should therefore be prepared to dialogue with the president on these critical issues, but also to engage other European counterparts to step up and not bend over backwards to try and mould the climate regime around the vagaries of the US political currents. These countries, together with China, must now play leading roles in reducing the climate crisis. This is not to suggest however that when the US exits, the climate movement is ‘trumped’, but it is only morally appropriate that due to their overwhelming historical and current contributions to global greenhouse gas emissions, that the US contribute towards reducing the effects on developing countries. Additionally, they must meet their financial obligation, not just to the USD$100 billion per annum that was promised from 2020 by developed countries, but to a higher New Collective Quantified Goal (NCQG) on Climate Finance. It is one thing to withdraw from the Paris Agreement, like Trump did during his first presidency, but it is another thing entirely to commit to increasing greenhouse gas emissions by expanding oil and gas exploration, given the severe impacts that Caribbean and other SIDS are already experiencing from the climate crisis. Immigration Trump’s immigration policy, according to him, would see the largest domestic deportation operation in human history of millions of illegal immigrants. For the Caribbean, and Haiti in particular, this is troubling, because Trump’s inward-looking policies will devastatingly affect all who flee from war, climate crises, strife, political upheavals and the collapse of their states in search for a better life or the American dream, which has sustained the economic prosperity of America. This use of excessive force against already vulnerable and marginalised populations is testament of Trump’s disregard for human dignity and rights. Of course, it is easy for us to sit in comfort and say that ‘they should enter legally now or that they should return to their countries.’ That is a privileged position as our countries are not facing the life-threatening issues that Haiti and others do, requiring individuals to flee, as a condition of survival. Who feels it knows it! But have we for one moment considered that it is also a global responsibility to ensure integration of displaced peoples, in tandem with our humanitarian and civil rights requirements, particularly in circumstances where the US has also contributed towards this destabilisation and has an opportunity to cure these wrongs? At least in Haiti’s case for certain. But, Trump may only compound the problem, making the work of the Expert Group more difficult, if he refuses to assist, but also if he increases his Haitian animus. Remember his eating the animals’ comments, and how they were poisoning the blood of America, ignoring the diversity of America. What is even more certain is that Trump may not provide support for the improvement of the Haitian state, such that migration is an option, and not a necessity. It will also now become almost impossible to gain a legal path to citizenship, as even those who have become citizens by marrying an American citizen or their child is a birther are at risk of deportation, thereby further decreasing their quality of lives causing migration issues for the Caribbean. The implications for the Caribbean are a general sentiment of fear of migration and lack of belonging as they search for a better life, and a concomitant fear by those who voted for ‘closed borders’ of all who are not of the blood of America i.e., also Caribbean peoples. But, more directly, if there are Caribbean peoples who are ‘illegal immigrants’, working and providing remittances to their families back home, one can potentially see a massive reduction in the country’s remittances income, which contribute towards healthcare, education among other areas. The reduction will exacerbate poverty, which has wider economic impacts for the Caribbean economy. Further, there may be deeper fiscal and political strains on other Caribbean countries who would not be able to handle this sudden migration flows. The Caribbean region as a whole through their political leaders need to engage the President on the abovementioned. Foreign Aid In Trump 2.0, particularly with his isolationist ‘America First’ philosophy, there may be less pushback to aid cuts as there were in Trump 1.0, and it could mean that key developmental programmes and agencies within the Caribbean could receive less funding, particularly in areas that are not favourable to the Trump administration. It means that the Caribbean should now utilise the opportunity to forge new relationships with new nations, as opposed to confining itself to looking North. Trade Trump will seek to reduce the US Trade deficit, ensuring manufacturing jobs stay within the US, and there’s a baseline global tariff for imports. That has the potential to affect Caribbean exports to the US, making it more difficult through stricter trade regulations. Should there also be a modification of the CBI, which provides certain duty-free access to the US market, in favour of US production, it could also reduce the competitive advantage of Caribbean goods in US markets. But, recognising the large trade deficit with the US, the Caribbean poses no real threat to US jobs, and its beneficial nature to US industry might prove helpful to its continuation. In the end, Caribbean leaders and people should never see the election of Donald Trump as far removed from impacting the Caribbean region but heed the words of Rudder when he said that they’re trying to pass all laws to spoil our beauty, but in the end we shall prevail. We must take a side or be lost in the rubble, in a divided world that don’t need islands no more. Are we doomed forever to be at somebody’s mercy, little keys can open up mighty doors. Rally! Rahym Augustin-Joseph is the 2025 Commonwealth Caribbean Rhodes Scholar. He is a recent political science graduate from the UWI Cave Hill Campus and an aspiring attorney-at-law. He can be reached via rahymrjoseph9@ gmail.com

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