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In the early hours of this morning, the highly anticipated launch finally took place. As the clock struck midnight, the servers went live, and the website was officially accessible to users worldwide. Little did anyone expect the overwhelming response that followed, as the flood of traffic quickly led to the server being overloaded and the site crashing temporarily.Associated Press RICHMOND, Va. (AP) — A female pygmy hippopotamus delivered a healthy calf at the Metro Richmond Zoo earlier this month, officials said — the third baby hippo born at the zoo within the past five years. The mother Iris gave birth to the female calf on Dec. 9 following a seven-month gestation, zoo officials said. The newborn, who has yet to be named, is the third calf for Iris and the father, Corwin. She was also the second calf to be born in December, according to the zoo. “Most people don’t get a hippopotamus for Christmas at all, so we feel lucky to have received two over the years,” zoo officials said in a news release Tuesday. Five days after her birth, the baby had a neonatal exam and weighed 15 pounds (6.8 kilograms). Officials said that fully grown pygmy hippos can weigh up to 600 pounds (270 kilograms). Related Articles National News | New York to charge fossil fuel companies for damage from climate change National News | Holiday shoppers increased spending by 3.8% despite higher prices National News | Christmas shooting at Phoenix airport leaves 3 people wounded, 1 stabbed National News | US applications for unemployment benefits hold steady, but continuing claims rise to 3-year high National News | AI is a game changer for students with disabilities. Schools are still learning to harness it According to the Richmond-area zoo, pygmy hippos are an endangered West African species, and only 2,500 mature hippos remain in the wild. Officials said pygmy hippos are distinctive from regular hippos because they do not live in groups and are usually solitary or in pairs. “For this reason, once Iris’ two previous calves grew up, they were moved to other zoological facilities to live with future mates and continue contributing to the conservation of their species,” the news release said.
Born on November 13, 1977, in Qingdao, China, Huang Xiaoming rose to fame as a talented actor in the film and television industry. However, it is his philanthropic efforts that have truly set him apart. In 2010, he established his charity fund, the Huang Xiaoming Charity Fund, with a focus on supporting education, poverty alleviation, disaster relief, and other noble causes. Through his fund, he has provided scholarships to underprivileged students, rebuilt schools in rural areas, and donated generously to various charitable organizations.In response to the man's unusual demand, the zongzi manufacturer has expressed shock and confusion, emphasizing that food safety and quality control are their top priorities. They have offered to investigate the matter further and conduct a thorough review of their production processes to ensure such incidents do not recur in the future. However, the request for physical evidence of the bamboo stub has posed a challenge, as the man has already consumed the zongzi in question, leaving no tangible proof of the alleged foreign object.
A Bonneville County man was arrested on Sunday after a report was made to the Idaho Falls Police Department of him allegedly having sex with three minors and filming during the explicit acts. Cristian Escalera Maldonado, 31, was charged with four felony counts of sexual battery of a minor 16 or 17 years of age, one felony count of lewd and lascivious conduct with a minor, one felony count of sexual exploitation of a child by production and one felony count of sexual exploitation of a child by possession. If found guilty, Maldonado faces a potential sentence of 40 years or more in prison. According to the affidavit, the mother of one of the victims reported to an officer with the IFPD that her daughter and two other minors were involved in a sexual relationship with a 30-year-old man known as "Cristian." The mother turned over her daughter's cell phone to officers in which multiple messages on Snapchat between the three victims and Maldonado were found. In the conversations, videos were saved that showed a victim engaging in sex with a man, later identified as Maldonado. The affidavit states there was a group chat between the three victims where they discussed what had occurred between them. One of the victims said that they were traumatized and in physical pain but did not state what had occurred to cause this. The second victim, who police asked her mother to search her phone, had videos that showed her engaged in sex with Maldonado. A Snapchat conversation between the second victim and Maldonado showed a long chat history between them and videos that showed the second victim engaging in sexual acts. All three victims were later interviewed by police where they showed Maldonado's Facebook page and messages through the social media app between all three victims that corroborated a group sex incident on Dec. 8. In another interview with the victims, one victim told investigators she had engaged in sex with Maldonado three to four times in December. She said these incidents occurred in Maldonado's vehicle at Sugar Mill Park, at a Latter-day Saints church on 12th Street, and her home. One of the other victims said Maldonado lived in Washington and would drive down to meet her. She also provided a middle name for Maldonado of Escalera. Investigators were able to match a Washington identification card of Maldonado's with his photo on Facebook to be the same person. The mother of one of the victims told police that her daughter had gotten into communication with Maldonado on Dec. 21, and said he'd be in Idaho Falls near midnight. Two detectives with Internet Crimes Against Children seized the victim's phone and assumed her identity to talk with Maldonado. The two detectives arranged a meeting with Maldonado in the parking lot of a business on 25th East. Maldonado arrived at the location where a traffic stop was conducted, and he was detained. He was taken to the Idaho Falls Police Complex for questioning, where he was read his Miranda rights and signed a Miranda waiver. At the complex, Maldonado confessed to having sex multiple times with the victim, who the ICAC detectives pretended to be, knowing she was under the age of 18. He also confessed to being the man in the videos that showed him having sex with the two other victims and to the group sex incident between all three. Maldonado is scheduled to appear for his preliminary hearing before Magistrate Judge Kent Gauchay at 1 p.m. Jan. 3.
Chelsea’s surprise defeat by Fulham meant victory over the Foxes stretched their lead to seven points, with a match in hand, with the halfway point of the campaign fast approaching. But Slot is maintaining his level-headed approach despite the clamour growing around their chances of adding another title to the one won in 2020. Tonight's goalscorers 💪 pic.twitter.com/xn9sfZbVow — Liverpool FC (@LFC) December 26, 2024 “If you are in this game for a long time like the players and I am then 20 games before the end you don’t look at it as there are so many challenges ahead of you,” he said after Cody Gakpo, Curtis Jones and Mohamed Salah scored to turn around an early deficit following Jordan Ayew’s strike. “Injuries and and a bit of bad luck can happen to any team, it is far too early to be already celebrating – but it is nice for us to be where we are. “I don’t think there was any easy win for us in any of these games; it could have been an easy win against Tottenham but we conceded two and it was then 5-2 – that tells you how difficult it is to win even when you have all your players available. “That is why we have to take it one game at a time. The league table is something of course we are aware of but we always understand how many games there are to go.” Leicester boss Ruud van Nistelrooy felt his side held their own until Salah scored in the 82nd minute. “I think we were in the contest for a result for a long time,” he said. “Three-one was the turning point in the sense the game was done there to get a result. “I think the 60th minute I remember a chanced for Daka to score the equaliser so we were in the game to get a surprising result. “We did well, we did what we could: a good start with the goal but if you speak of a turning point, 3-1 with Salah, the game was done.” Van Nistelrooy left goalkeeper Danny Ward out of the squad after he struggled in the defeat to Wolves and was jeered by his own fans. “The change in goal was one to make and the conversation with Wardy was impressive, the way he was thinking of the team and the club,” added the Dutchman. “I insisted on a conversation and of course it is a private conversation but what I want to share is the person and the professional he is. “I was impressed with that and his willingness for the team and the club to do well. “Really tough what happened for him. We are professionals but human beings as well, when frustration is being directed towards one person that is difficult.”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.Marta's most heartwarming and inspiring moments: The NWSL, Orlando Pride and Brazil star through the years | Sporting News
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