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Article content Is daylight saving time coming to an end? Recommended Videos If Donald Trump and the Republican Party have their way when the president-elect returns to office in January, switching the time by one hour twice a year will become a thing of the past. On Friday, Trump posted to his Truth Social account that the Republican Party will use its “best efforts” to “eliminate” daylight saving time, “which has a small but strong constituency, but shouldn’t! Daylight Saving Time is inconvenient, and very costly to our Nation.” Elon Musk and Vivek Ramaswamy — named by Trump to assess U.S. government efficiency — mused on social media recently that daylight saving time should be abolished. “Looks like the people want to abolish the annoying time changes!” Musk wrote in response to an X user’s poll asking people’s opinion on daylight saving time. Looks like the people want to abolish the annoying time changes! https://t.co/5ePhgzYLsF “It’s inefficient & easy to change,” Ramaswamy wrote in a reply to Musk . Daylight saving time began in 1918 as an effort to save energy by having more hours of daylight in the evening during the warmer months. In 2022, the U.S. Senate advanced a plan to make daylight saving time permanent. RECOMMENDED VIDEO As of now, in most Canadian provinces and U.S. states, the clock moves ahead one hour in the spring and back one hour in the fall. Only Yukon, most of Saskatchewan, some areas of Quebec and parts of British Columbia in Canada and Arizona and Hawaii in the U.S. don’t adjust the time. In Ontario, legislation was passed by the Doug Ford government in 2020 to make daylight saving time permanent, but only when Quebec and New York state decide to scrap the time change.Solar N Plus Secures Single 500MW Overseas Supply OrderMEXICO CITY, Dec. 05, 2024 (GLOBE NEWSWIRE) -- Controladora Vuela Compañía de Aviación, S.A.B. de C.V. VLRS VOLAR ("Volaris" or "the Company"), the ultra-low-cost carrier (ULCC) serving Mexico, the United States, Central and South America, reports its November 2024 preliminary traffic results. In November, Volaris' ASM capacity decreased by 3.7% year-over-year due to the Pratt & Whitney engine inspections offset by fewer aircraft groundings following the return of the initial batch of inspected engines. Volaris transported 2.6 million passengers during the month with a load factor of 86.8%, a 3.0 pp decrease from last year. RPMs for the month declined by 6.9%, with Mexican domestic RPMs down 10.5%, while international RPMs were effectively flat. When comparing year-over-year RPMs and load factor results it is useful to note that our 2023 figures were impacted by the accelerating engine inspections. Last year, we had to reduce operations as engines temporarily left our fleet; today, we are gradually adding capacity as engines and aircraft return. Enrique Beltranena, Volaris' President and CEO, said : "Demand remains solid across the Volaris network, particularly as the domestic market continues to be resilient. Heading into the winter season, we continue strategically investing in the transborder market. In November, we added transborder capacity in preparation for the December high season, which is ramping up. We see this ramping well into the peak holiday season and will continue to manage low-season demand elasticity through capacity adjustments when necessary." Mr. Beltranena added: "We are pleased with our strong operating figures year-to-date despite the headwinds, such as the GTF engine inspections." November 2024 November 2023 Variance YTD November 2024 YTD November 2023 Variance RPMs (million, scheduled & charter) Domestic 1,554 1,736 -10.5 % 16,503 20,613 -19.9 % International 963 967 -0.3 % 10,232 10,008 2.2 % Total 2,518 2,703 -6.9 % 26,735 30,620 -12.7 % ASMs (million, scheduled & charter) Domestic 1,688 1,867 -9.6 % 18,210 23,605 -22.9 % International 1,212 1,143 6.0 % 12,619 11,974 5.4 % Total 2,899 3,011 -3.7 % 30,829 35,579 -13.4 % Load Factor (%, RPMs/ASMs) Domestic 92.1 % 93.0 % (0.9 ) pp 90.6 % 87.3 % 3.3 pp International 79.5 % 84.5 % (5.0 ) pp 81.1 % 83.6 % (2.5) pp Total 86.8 % 89.8 % (3.0 ) pp 86.7 % 86.1 % 0.7 pp Passengers (thousand, scheduled & charter) Domestic 1,882 2,047 -8.1 % 19,721 23,801 -17.1 % International 668 667 0.2 % 6,991 6,883 1.6 % Total 2,550 2,714 -6.0 % 26,712 30,684 -12.9 % The information included in this report has not been audited and does not provide information on the Company's future performance. Volaris' future performance depends on several factors. It cannot be inferred that any period's performance or its comparison year-over-year will indicate a similar performance in the future. Figures are rounded for convenience purposes. Glossary Revenue passenger miles (RPMs): Number of seats booked by passengers multiplied by the number of miles flown. Available seat miles (ASMs): Number of seats available for passengers multiplied by the number of miles flown. Load factor: RPMs divided by ASMs and expressed as a percentage. Passengers: The total number of passengers booked on all flight segments. Investor Relations Contact Ricardo Martínez / ir@volaris.com Media Contact Israel Álvarez / ialvarez@gcya.net About Volaris *Controladora Vuela Compañía de Aviación, S.A.B. de C.V. ("Volaris" or "the Company") VLRS VOLAR is an ultra-low-cost carrier, with point-to-point operations, serving Mexico, the United States, Central, and South America. Volaris offers low base fares to build its market, providing quality service and extensive customer choice. Since the beginning of operations in March 2006, Volaris has increased its routes from 5 to more than 219 and its fleet from 4 to 142 aircraft. Volaris offers more than 450 daily flight segments on routes that connect 44 cities in Mexico and 29 cities in the United States, Central, and South America, with one of the youngest fleets in Mexico. Volaris targets passengers who are visiting friends and relatives, cost-conscious business and leisure travelers in Mexico, the United States, Central, and South America. Volaris has received the ESR Award for Social Corporate Responsibility for fifteen consecutive years. For more information, please visit ir.volaris.com . Volaris routinely posts information that may be important to investors on its investor relations website. The Company encourages investors and potential investors to consult the Volaris website regularly for important information about Volaris. © 2024 Benzinga.com. Benzinga does not provide investment advice. All rights reserved.

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By Maayan Lubell and Nidal al-Mughrabi JERUSALEM/CAIRO (Reuters) -Israelis and Palestinians are signalling new efforts to forge a ceasefire deal, their first in a year, to pause the fighting in Gaza and return to Israel some of the hostages still held in the Palestinian enclave. The guarded optimism emerges as U.S. President Joe Biden's national security adviser Jake Sullivan holds talks with Prime Minister Benjamin Netanyahu in Israel on Thursday before heading to Egypt and Qatar, co-mediators with the U.S. on a deal. A Western diplomat in the region said a deal was taking shape but it was likely to be limited in scope, involving the release of only a handful of hostages and a short pause in hostilities. Such a truce would be only the second since the start of the war in October 2023. It would also enable the release of Palestinian prisoners held by Israel. Israel's Mossad intelligence agency head David Barnea met Qatar's Prime Minister and Foreign Minister Sheikh Mohammed bin Abdulrahman Al Thani in Doha on Wednesday to discuss a ceasefire and hostage release deal, a source briefed on the meeting said. Israel Defence Minister Israel Katz told his U.S. counterpart Lloyd Austin in a phone call on Wednesday there was now a chance for a deal that would allow the return of all the hostages, including U.S. citizens, Katz's office said. Anything more than a limited truce remains unlikely so long as both sides stick to demands that have hampered numerous rounds of failed negotiations. The Palestinian militant group Hamas wants an end to the war before all hostages are freed, while Israel says the war will not end until Hamas no longer rules Gaza or constitutes a threat to Israelis. The war began after Hamas gunmen stormed into Israeli communities in October 2023, killing around 1,200 people and taking about 250 hostages back to the enclave, according to Israeli tallies. Since then, Israel's military has levelled swathes of Gaza, killing nearly 45,000 Palestinians, driving nearly all its 2.3 million people from their homes and giving rise to deadly hunger and disease, according to Palestinian health authorities. 'HELL TO PAY' U.S. President-elect Donald Trump has demanded Hamas release the hostages held in Gaza before he takes over from Biden on Jan. 20. Otherwise, Trump has said, there will be "hell to pay". Trump's designated hostage envoy Adam Boehler has said he too is involved, having spoken already to Biden and to Netanyahu. Some 100 hostages remain in Gaza, seven of them U.S. citizens. Boehler told Israel's Channel 13 news last week: "I would appeal to those people that have taken hostages: Make your best deal now. Make it now because every day that passes, it is going to get harder and harder and more Hamas lives will be lost." Although Biden and Trump are working separately, their efforts overlap and both stand to gain from a deal. A U.S. official said Trump's public statements about the need for a swift ceasefire "have not been harmful". The official said the priority is to get the hostages home, whether it is at the end of the Biden term or the start of the Trump term. Steve Witkoff, Trump's designated Middle East envoy, met separately in late November with Netanyahu and Qatar's Prime Minister Sheikh Mohammed bin Abdulrahman Al Thani, said a source briefed on the talks. TIMING APT FOR NETANYAHU The timing for a deal may never have been better for Netanyahu. The prime minister told reporters on Monday that Hamas' increasing isolation following the collapse of Syrian President Bashar al-Assad's rule opened the door to a possible hostage deal even if it was too early to claim success. The public optimism of Israeli leaders over the past week has matched the general tone in internal discussions behind closed doors, according to an Israeli official. For Netanyahu, concessions would be far easier now with Israel having reestablished its reputation as the most powerful Middle East force and its Iran-backed enemies in Gaza, Lebanon and Syria now posing less of a threat. Netanyahu's once-fragile coalition has been strengthened by the addition of Foreign Minister Gideon Saar and his more centrist faction. Netanyahu, having achieved a ceasefire with Hezbollah in Lebanon, can complete the picture with the return of the hostages. Over the past year, some far-right ministers in his cabinet had voiced objections, even threatening to bring down the government, should the war in Gaza end. But with Israel's enemies weakened and his coalition strengthened, Netanyahu is far less vulnerable politically. Saar said on Monday that Israel was now more optimistic about a possible hostage deal amid reports Hamas had asked other Gaza factions to help it compile a list of Israeli and foreign hostages in their custody, whether dead or alive. A Palestinian official close to the talks and familiar with the positions of all the parties involved described what he called "a fever of negotiations" with ideas emerging on all sides, including among mediators in Egypt and Qatar. Trump's involvement had given the talks a boost, the Palestinian official said. Hamas was willing to show some flexibility should there be guarantees Israel would not resume the fighting, he said. (Reporting by Maayan Lubell in Jerusalem and Nidal al-Mughrabi in Cairo; Additional reporting by Steve Holland, Andrew Mills and Humeyra Pamuk; Writing by Howard Goller; Editing by Daniel Wallis and Angus MacSwan)US to transform white elephant destroyers by fitting hypersonic weapons

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Israel, Palestinians explore Gaza truce with US envoy on Mideast shuttle mission

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Classroom photo by Kenny Eliason on unsplash.com Parsec Education, a Fresno-based K-12 data analytics company, announced Wednesday A crew of foreign nationals is accused of using disguises, Every year, Hispanic Heritage Month provides an opportunity to reflect PACT Capital, a commercial real estate capital advisory firm, announcedA melee broke out at midfield of Ohio Stadium after Michigan upset No. 2 Ohio State 13-10 on Saturday. After the Wolverines' fourth straight win in the series, players converged at the block "O" to plant its flag. The Ohio State players were in the south end zone singing their alma mater in front of the student section. When the Buckeyes saw the Wolverines' flag, they rushed toward the 50-yard line. Social media posts showed Michigan offensive lineman Raheem Anderson carrying the flag on a long pole to midfield, where the Wolverines were met by dozens of Ohio State players and fights broke out. Buckeyes defensive end Jack Sawyer was seen ripping the flag off the pole and taking the flag as he scuffled with several people trying to recover the flag. A statement from the Ohio State Police Department read: "Following the game, officers from multiple law enforcement agencies assisted in breaking up an on-field altercation. During the scuffle, multiple officers representing Ohio and Michigan deployed pepper spray. OSUPD is the lead agency for games and will continue to investigate." Michigan running back Kalel Mullings on FOX said: "For such a great game, you hate to see stuff like that after the game. It's bad for the sport, bad for college football. At the end of the day, some people got to learn how to lose, man. "You can't be fighting and stuff just because you lost the game. We had 60 minutes and four quarters to do all that fighting. Now people want to talk and fight. That's wrong. It's bad for the game. Classless, in my opinion. People got to be better." Once order was restored, officers cordoned the 50-yard line, using bicycles as barriers. Ohio State coach Ryan Day in his postgame press conference said he wasn't sure what happened. "I don't know all the details of it. But I know that these guys are looking to put a flag on our field and our guys weren't going to let that happen," he said. "I'll find out exactly what happened, but this is our field and certainly we're embarrassed at the fact we lost the game, but there's some prideful guys on our team that weren't just going to let that happen." The Big Ten has not yet released a statement on the incident. --Field Level Media

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“Cassoulet, that best of bean feasts, is everyday fare for a peasant but ambrosia for a gastronome.” ~ Julia Child When winter heads our way, bringing chilly temperatures and close, dark nights, my thoughts turn to Cassoulet, the iconic comfort food from southwestern France. It has it all – juicy beans, duck leg confit, sausages and sometimes pork or lamb, slowly simmered in well-seasoned broth, then baked in a wide-mouthed, glazed terra-cotta dish called a cassole . Like any truly traditional dish, there are multiple versions, all claiming to be the “authentic one.” Cassoulet originated in southwestern France. Toulouse claims it — and so does Castelnaudary and Carcassonne — and the recipes vary. Toulouse adherents eschew adding cubed pork. Castelnaudary purists add a bit of lamb, while Carcassonne’s adds partridge. In most restaurants, cassoulets are served in an individual cassole , bubbling with hot juices,and with a bit of duck leg peeking through the top. But at Hostellerie Etienne , a vast indoor- outdoor restaurant on the edge of a forest near Castelnaudary, the cassoulets come to the table in family-size cassoles , big enough to serve two, four, six or even 10 people, so you can share the dish with your dining companions. I don’t know if Etienne’s even has a single-serving bowl size. I didn’t see one, when I was there as the guest of a bean trader from Castelnaudary. According to him, Etiennne’s has the best cassoulet anywhere, and they use the Lauragais lingot beans known as the Castelnaudary bean. Copious doesn’t begin to describe the cassoulet scene there, with stacks of cassoles lined up in Etienne’s kitchen, next to caldrons of simmering beans, ready to be filled and popped into the vast ovens. Here in the Bay Area, we have our own go-to restaurants for cassoulets. Some, like the Left Bank Brasseries in San Jose, Menlo Park, Oakland and Larkspur, and Reve Bistro in Lafayette, only serve it during the winter months as a special. (Reve will be serving cassoulet Dec. 10-14, for example, and Jan. 7-11; reserve it when you reserve your table.) Others, such as Bistro Jeanty in Yountville and Le Central in San Francisco, always have it on the menu. Both Reve Bistro and Bistro Jeanty use cassoles made by potter Kathy Kernes at her Crockett Pottery in Crockett, and they are every bit as beautiful and as practical as those you’ll find in southwestern France. Kernes’ makes cassoles in six sizes ($38-$210), ranging from individual to “extra large plus,” which is very large indeed. (Browse the possibilities at www.crockettpottery.com.) Reve Bistro offers take-out cassoulets if you pre-order the week the dish is on the menu. Pick it up — in a takeout container, not a cassole! — then heat it at home. Just note that chef-owner Paul Magu-Lecugy only makes a limited number of portions. “It’s time consuming,” he says, noting for him, it is a two-day process. Le Central’s cassoulet is one of the more elaborate around, with lamb, pork shoulder and boudin blanc, as well as the all-important duck leg confit and slightly garlicky Toulouse sausage. Left Bank uses chef-owner Roland Passot’s recipe (see below) and keeps it simple, limiting the meats to duck leg confit and Toulouse sausages. (Don’t panic. If you’re making this at home, some specialty markets sell duck confit.) The beans are key to cassoulet. Once cooked, they should not be mushy, but hold their shape after the long cooking. In France, tradition calls for either Tarbais beans, a plump, white bean, or lingot beans — a strain of cannellini beans — in making cassoulet. As Passot suggests in his recipe below, you can substitute cannellini beans or Great Northern beans. Rancho Gordo produces a variety called cassoulet , a West Coast-grown bean from the Tarbais strain. Cassoulet isn’t difficult to make. It just requires time and patience. You can make it a couple of days ahead, refrigerate it and then slowly reheat it. That way, there’s nothing to do on the day of but sip a glass of wine while the beans and meats slowly heat to bubbling. Add a green salad and some crusty bread, and you’ll have the perfect winter meal. Or put your coat on and head to one of our local restaurants, where the cooking is done for you. All you need is a reservation. Serves 6 to 8 Beans: 4 cups dried lingot beans (white kidney, cannellini or Great Northern, will all work) 1 small carrot, peeled and chopped 1 small onion, diced (about 3⁄4 cup) 1 clove garlic, chopped 1 pound slab bacon or extra thick-cut bacon, cut into 1-inch cubes 2 sprigs of thyme 1 bay leaf Cassoulet: 1⁄4 cup duck fat (lard will do in a pinch) 2 pounds pork butt cut in 2-inch cubes 1 cup onions, diced small 4 cloves garlic, chopped 1⁄4 cup tomato paste 1 small can diced tomatoes 11⁄2-2 cups reserved bean water 6 Toulouse sausages 1 small garlic sausage 4 confit duck legs, purchased or homemade (see note below) 1 cup panko bread crumbs 1 teaspoon garlic, chopped 1 tablespoon parsley, chopped 1⁄4 teaspoon fresh thyme, chopped 1 tablespoon extra virgin olive oil Note: If you are making your own duck confit, start the night before by rubbing the duck legs with a “green salt” mixture — kosher salt, parsley, a couple of bay leaves and thyme ground together. The next day, rinse the duck legs well, pat dry and place in an oven-safe cooking vessel with enough duck fat to cover the legs. Roast in a 225-degree oven for 21⁄2 to 3 hrs. The night before, place the beans in a deep pot and add enough water to cover by 2 inches. Let beans soak overnight. The next day, rinse the beans well. Add the rinsed beans, carrots, onions, garlic, bacon, thyme and bay leaf to cold water and cook, over low heat, until the beans are tender. Strain the beans, saving the water, and set aside the beans. In a large braising pan, melt the duck fat over medium high heat. Once the pan is hot, brown the pork butt pieces without stirring. When beginning to brown, start stirring, making sure you scrape the bottom if it starts to caramelize. The pork doesn’t need much color, but it does need to cook in the duck fat for a while. Add lots of salt and pepper. This is not a shy dish. When the pork is nice and brown on all sides, add the 1 cup onions and garlic, and sauté until the onions are soft and cooked through. Add the tomato paste, diced tomatoes and reserved liquid from the beans. Stir, using a rubber spatula to clean the side of the pot. Preheat your oven to 250 degrees. Bring the heat under the braising pan up to high. Once at a rolling boil, turn down to low heat and add all the sausages. When they are cooked through, remove and set aside. Slice the garlic sausage in half and cut into 1-inch pieces. Return the whole and sliced sausages back to the pot along with the cooked beans. Continue to cook on low heat until the pork is cooked through. Taste for seasoning; add more salt and pepper if needed. Transfer the beans and pork to a heavy, wide mouth, earthenware, clay or cast iron baking dish that can hold 5 to 6 quarts. Bake at 250 degrees for about 11⁄2 hours, checking at least every 30 minutes. It may require a bit more time. If the dish is starting to look too dry, add a small amount of reserved bean broth or chicken stock. Add warmed duck legs to the cassoulet and make a breadcrumb topping by combining the panko, garlic, parsley, thyme and extra virgin olive oil. Return the dish to the oven and continue baking until the crumbs brown on the top. — Courtesy Roland Passot, Propriétaire, Chef Culinary Officer, Vine HospitalityAussie beauty queen turned boxer Avril Mathie reveals the VERY surprising effect breast reduction surgery has had on her fighting

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Joe Burrow's Monday Night Football heroics were marred by a burglary at his Cincinnati home, prompting the family and neighbors to call 9-1-1. Javascript is required for you to be able to read premium content. Thanks for the feedback.Buggs' 15 lead East Tennessee State over Austin Peay 79-57

ATI Inc executive chairman Robert S. Wetherbee sells $1.47 million in stock