online roulette ADC Therapeutics Makes Grants to New Employees Under Inducement PlanMADISON, Wis. (AP) — Wisconsin public worker and teachers unions scored a major legal victory Monday with a ruling that restores collective bargaining rights they lost under a 2011 state law that sparked weeks of protests and made the state the center of the national battle over union rights. That law, known as Act 10, effectively ended the ability of most public employees to bargain for wage increases and other issues, and forced them to pay more for health insurance and retirement benefits. Under the ruling by Dane County Circuit Judge Jacob Frost, all public sector workers who lost their collective bargaining power would have it restored to what was in place prior to 2011. They would be treated the same as the police, firefighter and other public safety unions that were exempted under the law. Republicans vowed to immediately appeal the ruling, which ultimately is likely to go before the Wisconsin Supreme Court. That only amplifies the importance of the April election that will determine whether the court remains controlled 4-3 by liberal justices. Former Gov. Scott Walker, who proposed the law that catapulted him onto the national political stage, decried the ruling in a post on the social media platform X as “brazen political activism.” He said it makes the state Supreme Court election “that much more important.” Supporters of the law have said it provided local governments more control over workers and the powers they needed to cut costs. Repealing the law, which allowed schools and local governments to raise money through higher employee contributions for benefits, would bankrupt those entities, backers of Act 10 have argued. Democratic opponents argue that the law has hurt schools and other government agencies by taking away the ability of employees to collectively bargain for their pay and working conditions. The law was proposed by Walker and enacted by the Republican-controlled Legislature in spite of massive protests that went on for weeks and drew as many as 100,000 people to the Capitol. The law has withstood numerous legal challenges over the years, but this was the first brought since the Wisconsin Supreme Court flipped to liberal control in 2023. The seven unions and three union leaders that brought the lawsuit argued that the law should be struck down because it creates unconstitutional exemptions for firefighters and other public safety workers. Attorneys for the Legislature and state agencies countered that the exemptions are legal, have already been upheld by other courts, and that the case should be dismissed. But Frost sided with the unions in July, saying the law violates equal protection guarantees in the Wisconsin Constitution by dividing public employees into “general” and “public safety” employees. He ruled that general employee unions, like those representing teachers, can not be treated differently from public safety unions that were exempt from the law. His ruling Monday delineated the dozens of specific provisions in the law that must be struck. Wisconsin Republican Assembly Speaker Robin Vos said he looked forward to appealing the ruling. “This lawsuit came more than a decade after Act 10 became law and after many courts rejected the same meritless legal challenges,” Vos said in a statement. Wisconsin Manufacturers and Commerce, the state's largest business lobbying organization, also decried the ruling. WMC President Kurt Bauer called Act 10 “a critical tool for policymakers and elected officials to balance budgets and find taxpayer savings." The Legislature said in court filings that arguments made in the current case were rejected in 2014 by the state Supreme Court. The only change since that ruling is the makeup of Wisconsin Supreme Court, attorneys for the Legislature argued. The Act 10 law effectively ended collective bargaining for most public unions by allowing them to bargain solely over base wage increases no greater than inflation. It also disallowed the automatic withdrawal of union dues, required annual recertification votes for unions, and forced public workers to pay more for health insurance and retirement benefits. The law was the signature legislative achievement of Walker, who was targeted for a recall election he won. Walker used his fights with unions to mount an unsuccessful presidential run in 2016. Frost, the judge who issued Monday's ruling, appeared to have signed the petition to recall Walker from office. None of the attorneys sought his removal from the case and he did not step down. Frost was appointed to the bench by Democratic Gov. Tony Evers, who signed the Walker recall petition. The law has also led to a dramatic decrease in union membership across the state. The nonpartisan Wisconsin Policy Forum said in a 2022 analysis that since 2000, Wisconsin had the largest decline in the proportion of its workforce that is unionized. In 2015, the GOP-controlled Wisconsin Legislature approved a right-to-work law that limited the power of private-sector unions. Public sector unions that brought the lawsuit are the Abbotsford Education Association; the American Federation of State, County and Municipal Employees Locals 47 and 1215; the Beaver Dam Education Association; SEIU Wisconsin; the Teaching Assistants’ Association Local 3220 and the International Brotherhood of Teamsters Local 695.Tariffs could raise prices

YOUNGSTOWN, Ohio (AP) — EJ Farmer scored 20 points as Youngstown State beat Toledo 93-87 on Saturday. Farmer went 8 of 15 from the field (3 for 8 from 3-point range) for the Penguins (6-5). Nico Galette scored 17 points while shooting 5 for 13 (3 for 8 from 3-point range) and 4 of 6 from the free-throw line and added 11 rebounds and seven assists. Juwan Maxey shot 4 for 9 (3 for 7 from 3-point range) and 5 of 5 from the free-throw line to finish with 16 points. Sam Lewis led the Rockets (6-4) in scoring, finishing with 21 points and eight rebounds. Sonny Wilson added 17 points, six rebounds and four assists for Toledo. Seth Hubbard had 14 points. Farmer put up 13 points in the first half for Youngstown State, who led 44-39 at halftime. Youngstown State used a 7-0 second-half run to break a 76-76 tie and take the lead at 83-76 with 3:14 remaining in the half before finishing off the victory. Galette scored 12 second-half points. The Associated Press created this story using technology provided by Data Skrive and data from Sportradar .Rosen Law Firm Encourages Light & Wonder, Inc. Investors to Inquire About Securities Class Action Investigation - LNW

Fears Bucks Fizz could RUN OUT this Christmas due to ‘severe shortage’ of orange juice as chiefs issue warning, The stately, russet Norman Rockwell Thanksgiving turkey has one major flaw: It’s too big to taste any good. There’s just no easy way to cook the dark meat of a bird that gargantuan without drying out the white meat. (That’s why many professional chefs spatchcock, deep-fry or, for more control, roast the bird in pieces.) Maybe it’s time to stop striving for that decades-old ideal. After all, Thanksgiving should be whatever you want it to be. My challenge this year was a familiar one — as timeless as that Rockwell bird — but the solution (aside from starting with a smaller bird) had the potential to feel new, even exciting. How do you make something ordinarily boring and dry, for so many, taste suddenly juicy? On a hot July day in the New York Times Cooking studio kitchen, my colleagues and I set out to find out, testing three different turkey techniques: salting simply (the control), wet brining (in a saltwater solution) and dry brining (salting a few days ahead). Then, we tasted eight breast portions, each prepared according to reader suggestions, to arrive at an effortlessly tender bird with immense flavor and unabashed wow factor. What emerged was this deeply savory, chile-imbued bird roasted over a bed of fresh peppers. But in my research, I also uncovered a newfound respect for the beauty of a perfectly roasted bird, carved and laid out on a table with all its lush, savory trimmings. That such a bounty could come from one offering — a distinctly American game bird — is a gift. You might as well put your all into it. Here’s how: In 2006, Russ Parsons of the Los Angeles Times wrote that the best way to roast a turkey whole was to first dry-brine it, which is just a fancy way of saying it should be salted in advance — ideally two or three days before cooking. This gives the salt time to draw out the bird’s moisture, which then dissolves the salt on the skin’s surface and gets pulled back into the meat through a process called diffusion. When such a bird is roasted, its muscle fibers are better able to hold onto moisture, meaning the cooked turkey will be beyond juicy and well seasoned, with an aged, concentrated flavor and a tempered gaminess. After all my tests, I am beyond confident that the longer you salt your bird (up to three days maximum), the juicier the meat, the crisper the skin, the more perfect the turkey. I noticed a huge difference between a three-day dry-brined turkey and a two-day dry-brined turkey. But similarly, there’s a notable contrast between a turkey that’s been salted, then immediately roasted, and one salted just a day in advance. (The longer-brined bird tastes way better.) The story of this turkey begins in 1990s Bahrain, where a young Niya Bajaj read about Thanksgiving at school — and persuaded her parents to cook an all-American feast (with local and imported ingredients cobbled together from the grocery store). Since then, Bajaj, a 38-year-old holistic yoga therapist who lives in Toronto, has roasted many turkeys rubbed with a spice mixture of dried red chiles and mint, black peppercorns and cumin seeds, inspired by her family’s South Asian pantry. In the head-to-head taste tests of reader submissions in July, her flavorings were the clear winner. No competition. This recipe calls for dried bird’s-eye chiles, known particularly among Thai cooks who use them for their umami-accentuated pepperiness and, more important, their fruitiness. A subtle sweetness lingers with the heat, as well. But any small, potent dried pepper, such as chiles de árbol, Kashmiri chiles or even red-pepper flakes, would also work. As you toast the dried chiles and spices in a pan, be sure to breathe it all in (the smell alone is worth this extra step). Then, blitz everything to a nubbly, multicolored rubble and generously slather the turkey with it. Roasting the turkey over a mix of fresh peppers not only fortifies the dried chiles in the rub, it also produces a no-muss, no-fuss side dish and irresistibly fragrant pan juices, dynamite in a gravy. Use whatever fresh peppers you can find and like to eat, such as Cubanelles, shishitos, poblanos, bells and jalapeños. Just be sure to warn your guests before they dive into the plate of turkey fat-confited chiles. Some blaze. Don’t be a hero on Thanksgiving, attempting to publicly slice a hot bird after the mental, physical and culinary gymnastics of getting the whole dinner on the table. Instead, carve it in the shadows of your kitchen (and cover up any mistakes with fresh mint leaves, which taste cooling against the warmly spiced meat). Or, roast the turkey to perfection well before your guests arrive, letting it rest for an hour for easier carving and juicier meat. After carving it, transfer the pieces to an oven-safe dish or platter. Ladle some of the pan drippings over the meat, cover and set aside at room temperature for up to two hours or in the refrigerator for up to 12 hours. When you’re ready to serve, reheat the pan in a low oven until warm, and look forward to some of the softest white meat you’ve ever had. Most turkey gravies exist to compensate for the meat’s dryness, but this one serves to extend this bird’s pepper-imbued flavor. Turns out, that bed of vegetables results in the most flavorful fat, which just needs a little flour and stock to become a stellar gravy. Each time I cooked through this recipe, calibrating the measurements and temperatures and techniques, I’d come to the end with a big sigh. Not just because I was getting ever closer to a delicious recipe, but because a whole turkey was a good reason to gather with friends, to eat and talk until the candle that lit our meal burned down to its holder. By Eric Kim 8 to 12 servings 2 hours 35 minutes, plus 2 days’ brining 1. Two to three days before you plan to roast the turkey, dry-brine it. (It’s OK if the bird is still a little frozen.) Account for a scant 1/2 teaspoon salt per pound of turkey (5 to 7 teaspoons total). Pat the turkey dry, then sprinkle the salt all over, including the cavity, concentrating on the center of the breast and the thighs, where the meat is the thickest. Transfer the salted turkey to a jumbo resealable plastic bag or wrap in plastic wrap. Place the turkey on a sheet pan and refrigerate for 24 to 72 hours. (The longer, the better.) 2. The night before roasting, make the spice rub: In a skillet over medium heat, toast the black peppercorns, cumin seeds and bird’s-eye chiles until fragrant, 1 to 2 minutes. Remove from the heat and cool slightly. Transfer to a mortar and pestle, spice grinder or high-speed blender and blitz until coarsely ground. Transfer to a small bowl and add the dried mint, red chile powder and 3/4 teaspoon salt. Mix to combine. 3. Drain any accumulated liquid from the turkey, then pat it very dry. Sprinkle and pat the spice rub all over the turkey and inside the cavity. (If the spice rub won’t stick to some spots, lightly oil the skin first.) Refrigerate the bird (still on its sheet pan), breast-side up and uncovered so the skin can dry out, for 8 to 24 hours. 4. On Thanksgiving Day, take the turkey out of the refrigerator 1 hour before roasting. Set an oven rack in the lowest position and heat to 425 degrees. Transfer the turkey to a roasting pan. Scatter the peppers and onion around the bird and stuff the turkey’s cavity with a few mint sprigs, if using. Tie the legs together with kitchen twine and tuck in the wing tips. Dab the melted butter all over the skin with a silicone brush (or spoon it over), then drizzle the vegetables and turkey with the olive oil. 5. Roast the turkey for 30 minutes, then reduce the heat to 325 degrees and continue roasting, rotating the pan a few times for even browning and basting with the accumulated fat in the pan, until the thickest part of the thigh reaches 165 degrees on an instant-read thermometer, 1 1/2 to 2 1/2 more hours. Check the temperature early and often; some turkeys, especially dry-brined birds, roast faster. Account for about 12 minutes total roasting time per pound (2 to 3 hours total). 6. Let the turkey rest until cool enough to carve, at least 20 minutes and up to 1 hour. Garnish with any remaining mint sprigs if using and serve alongside the roasted peppers and onions. (To make this turkey ahead of time, see Tips.) If using Diamond Crystal kosher salt, account for 3/4 teaspoon salt per pound of turkey. Note that there are 3 teaspoons in a tablespoon. Dried bird’s-eye chiles have discernible heat but powerhouse flavors, as well. They’re easy to find in Asian supermarkets and online. Other dried chiles work here, like brick-red chiles de árbol or Kashmiri chiles, which you can find in Mexican and Indian grocery stores, respectively. A frozen turkey takes two to three days to thaw in the refrigerator. You can even start brining it (step 1) as soon as the outside thaws enough for you to neatly remove the bird’s packaging. To make a gravy for this turkey, whisk together 4 tablespoons turkey fat (from the pan drippings) and 4 tablespoons all-purpose flour in a saucepan over medium heat. Cook until smooth and bubbling, 1 to 2 minutes. Whisk in 2 cups turkey or chicken stock, including any pan juices, and 1 cup milk. Raise the heat to high and bring to a boil. (Add the giblets and neck here, if you’d like a more fortified turkey flavor.) Reduce the heat to maintain a steady simmer and keep cooking, whisking constantly, until the stock thickens into a loose gravy that thinly coats the back of a spoon, 5 to 10 minutes. Season to taste with salt and pepper, nutritional yeast and Worcestershire sauce, soy sauce or fish sauce. After letting the bird rest for at least 20 minutes, carve off the legs, thighs, wings and breast halves. Thickly slice the breast meat at an angle, against the grain. Transfer the pieces to an oven-safe dish or platter, placing the sliced breasts in the center and the dark meat at the edges (where it gets hotter in the oven). Ladle some of the pan drippings or gravy over the white meat and set aside at room temperature for up to 2 hours or in the refrigerator until ready to serve. Before your guests arrive, bake the carved turkey, in its dish uncovered, at 250 degrees until warmed through.

Article content Macy’s said an employee hid as much as $154 million in delivery expenses over a three-year period, prompting the retailer to delay the release of third-quarter earnings. Recommended Videos The New York-based department store chain — which also owns Bloomingdale’s and Bluemercury — said in a news release Monday that a single employee was behind the false accounting entries, which date to the fourth quarter of 2021. The employee no longer works at the company. Macy’s estimates the employee hid $132 million to $154 million during a period when it had accrued approximately $4.36 billion in total delivery expenses. The company said there is no indication that it impacted its cash management or vendor payments. The retailer released preliminary financial results Monday showing that while net sales for Bloomingdale’s and Bluemercury rose 1.4 per cent and 3.2 per cent, respectively, over last year, Macy’s dragged down the company’s overall net sales by 2.4 per cent, to $4.74 billion. Macy’s had been scheduled to release third-quarter results Tuesday, but said the report would be pushed to Dec. 11 to allow it to complete its independent investigation. The retailer’s stock price was down more than 3 per cent in late morning trading. Chief executive Tony Spring said in the news release that company values a “culture of ethical conduct.” “While we work diligently to complete the investigation as soon as practicable and ensure this matter is handled appropriately, our colleagues across the company are focused on serving our customers and executing our strategy for a successful holiday season,” he said. The development comes as the industry kicks off the biggest week of the crucial holiday shopping season. The National Retail Federation projects Americans will spend $979.5 billion to $989 billion in November and December, a 2.5 to 3.5 per cent increase over last year. RECOMMENDED VIDEOHeist at MP Dick's Sporting Goods

ARLINGTON, TX - NOVEMBER 28: Tom Brady looks on from the field prior to an NFL football game between the New York Giants and the Dallas Cowboys at AT&T Stadium on November 28, 2024 in Arlington, Texas. (Photo by Cooper Neill/Getty Images) Tom Brady is selling a slew of watches and pieces from his legendary football career at auction. Dozens of items owned by the retired NFL quarterback are going under the hammer at Sotheby’s on Tuesday evening, ranging from luxury design watches and Super Bowl cufflinks to game-worn jerseys and football shoulder pads, according to the auction house Sotheby’s said the pieces in the "GOAT Collection: Watches & Treasures from Tom Brady" collection could collectively fetch over $6 million. "I’m signifying a step out of my playing career, and recognizing that others will cherish these items the way I value the ones in my collection," Brady said in a statement. "This is the only time this will happen, so hopefully people will take advantage of the opportunity to put something so meaningful of mine into their own collections." TOM BRADY GETS APPROVAL TO BECOME MINORITY OWNER OF RAIDERS; CHANCES OF 2ND COMEBACK END The football apparel going up for grabs comes from both Brady’s time with the New England Patriots and the Tampa Bay Buccaneers , as well as his college football career. One of the soon-to-be-auctioned jerseys was donned by Brady as then-Buccaneers quarterback notched a new NFL record for all-time passing yards during a 2021 game against the Patriots. Brady is putting the football from that game up for auction too. Sotheby’s predicted those could go for $400,000 to $600,000 and $80,000 to $120,000, respectively. Meanwhile, Brady’s play wristband from the Super Bowl LI game that he and the Patriots won against the Atlanta Falcons had an estimated $120,000 to $180,000 value ahead of the auction. The retired NFL star also included the pair of Nike cleats he wore for Super Bowl XXXIX between the Patriots and Philadelphia Eagles. The shoes could sell for $200,000 to $300,000, per Sotheby’s. TOM BRADY JOINS GOPUFF, INSTANT COMMERCE LEADER, IN MULTIYEAR STRATEGIC PARTNERSHIP Jerseys worn during Brady’s time at the University of Michigan, including one from his 1999 appearance at the CompUSA Florida Citrus Bowl, going under the hammer. That navy blue Bowl game jersey is projected to bring as much as a quarter of a million dollars, according to the auction house. In addition to the football-related items, there are numerous watches in the "The GOAT Collection: Watches & Treasures from Tom Brady." Their brands include Patek Philippe, Audemars Piguet, Rolex, IWC, Richard Mille and Tudor. One of the watches – a Reference 6241 Daytona Paul Newman "John Player Special" – is expected to bring $600,000 to $900,000 at auction, according to Sotheby’s. The auction house described that Rolex as the "centerpiece" of Brady’s watch collection. Its case contains 14 karats of yellow gold. Only a "small handful" of the watch are believed to exist, making it a highly-coveted timepiece, according to Sotheby’s. Brady fans with deep pockets that admired the special Reference 26730BC Royal Oak Audemars Piguet that the retired NFL quarterback donned during Netflix’s "The Roast of Tom Brady" also have a chance to scoop up the timepiece. The comedy roast, which Netflix aired live in early May, notched 22.6 million views by the end of June, according to a September report from the streaming giant. Brady’s custom Royal Oak "replaces standard indices with his name set in calibre-cut and baguette diamonds, with the number seven in Roman numerals symbolizing his seven Super Bowl victories," according to the watch’s listing at Sotheby’s. PATRIOTS OWNER ROBER KRAFT BUYS SIGNED TOM BRADY ROOKIE CARD FOR SIX FIGURES AT AUCTION Its pre-auction projected sale price is $400,000 to $800,000. Brady’s auction of the array comes nearly two years after he announced his plans to retire from the NFL. During his career, Brady played 20 seasons with the New England Patriots and three with the Buccaneers. Six of his Super Bowl wins were with the Patriots, one was with Tampa Bay. "I really thank you guys so much to every single one of you for supporting me," he said in a social media post announcing his retirement. "My family, my friends, my teammates, my competitors ... I can go on forever. There’s too many. Thank you guys for allowing me to live my absolute dream." Read more of this story from FOX Business .Wallabies star quits rugby to chase ‘once-in-a-lifetime’ NFL dream... here are the positions he could play