Edwards Lifesciences Corporation Investors: Please contact the Portnoy Law Firm to recover your losses. December 13, 2024 Deadline to file Lead Plaintiff Motion.BAKU, Azerbaijan (AP) — In the wee hours Sunday at the United Nations climate talks, countries from around the world reached an agreement on how rich countries can cough up the funds to support poor countries in the face of climate change. It's a far-from-perfect arrangement, with many parties still unsatisfied but some hopeful that the deal will be a step in the right direction. World Resources Institute president and CEO Ani Dasgupta called it “an important down payment toward a safer, more equitable future,” but added that the poorest and most vulnerable nations are “rightfully disappointed that wealthier countries didn’t put more money on the table when billions of people’s lives are at stake.” The summit was supposed to end on Friday evening but negotiations spiraled on through early Sunday. With countries on opposite ends of a massive chasm, tensions ran high as delegations tried to close the gap in expectations. Here's how they got there: What was the finance deal agreed at climate talks? Rich countries have agreed to pool together at least $300 billion a year by 2035. It’s not near the full amount of $1.3 trillion that developing countries were asking for, and that experts said was needed. But some delegations said this deal is headed in the right direction, with hopes that more money flows in the future. The text included a call for all parties to work together using “all public and private sources” to get closer to the $1.3 trillion per year goal by 2035. That means also pushing for international mega-banks, funded by taxpayer dollars, to help foot the bill. And it means, hopefully, that companies and private investors will follow suit on channeling cash toward climate action. The agreement is also a critical step toward helping countries on the receiving end create more ambitious targets to limit or cut emissions of heat-trapping gases that are due early next year. It’s part of the plan to keep cutting pollution with new targets every five years, which the world agreed to at the U.N. talks in Paris in 2015. The Paris agreement set the system of regular ratcheting up climate fighting ambition as away to keep warming under 1.5 degrees Celsius (2.7 degrees Fahrenheit) above pre-industrial levels. The world is already at 1.3 degrees Celsius (2.3 degrees Fahrenheit) and carbon emissions keep rising. What will the money be spent on? The deal decided in Baku replaces a previous agreement from 15 years ago that charged rich nations $100 billion a year to help the developing world with climate finance. The new number has similar aims: it will go toward the developing world's long laundry list of to-dos to prepare for a warming world and keep it from getting hotter. That includes paying for the transition to clean energy and away from fossil fuels. Countries need funds to build up the infrastructure needed to deploy technologies like wind and solar power on a large scale. Communities hard-hit by extreme weather also want money to adapt and prepare for events like floods, typhoons and fires. Funds could go toward improving farming practices to make them more resilient to weather extremes, to building houses differently with storms in mind, to helping people move from the hardest-hit areas and to help leaders improve emergency plans and aid in the wake of disasters. The Philippines, for example, has been hammered by six major storms in less than a month , bringing to millions of people howling wind, massive storm surges and catastrophic damage to residences, infrastructure and farmland. “Family farmers need to be financed," said Esther Penunia of the Asian Farmers Association. She described how many have already had to deal with millions of dollars of storm damage, some of which includes trees that won't again bear fruit for months or years, or animals that die, wiping out a main source of income. “If you think of a rice farmer who depends on his or her one hectare farm, rice land, ducks, chickens, vegetables, and it was inundated, there was nothing to harvest,” she said. Why was it so hard to get a deal? Election results around the world that herald a change in climate leadership, a few key players with motive to stall the talks and a disorganized host country all led to a final crunch that left few happy with a flawed compromise. The ending of COP29 is "reflective of the harder geopolitical terrain the world finds itself in,” said Li Shuo of the Asia Society. He cited Trump's recent victory in the US — with his promises to pull the country out of the Paris Agreement — as one reason why the relationship between China and the EU will be more consequential for global climate politics moving forward. Developing nations also faced some difficulties agreeing in the final hours, with one Latin American delegation member saying that their group didn't feel properly consulted when small island states had last-minute meetings to try to break through to a deal. Negotiators from across the developing world took different tacks on the deal until they finally agreed to compromise. Meanwhile, activists ramped up the pressure: many urged negotiators to stay strong and asserted that no deal would be better than a bad deal. But ultimately the desire for a deal won out. Some also pointed to the host country as a reason for the struggle. Mohamed Adow, director of climate and energy think tank Power Shift Africa, said Friday that “this COP presidency is one of the worst in recent memory,” calling it “one of the most poorly led and chaotic COP meetings ever.” The presidency said in a statement, “Every hour of the day, we have pulled people together. Every inch of the way, we have pushed for the highest common denominator. We have faced geopolitical headwinds and made every effort to be an honest broker for all sides.” Shuo retains hope that the opportunities offered by a green economy “make inaction self-defeating” for countries around the world, regardless of their stance on the decision. But it remains to be seen whether the UN talks can deliver more ambition next year. In the meantime, “this COP process needs to recover from Baku,” Shuo said. ___ Associated Press reporters Seth Borenstein and Sibi Arasu contributed to this report. ___ The Associated Press’ climate and environmental coverage receives financial support from multiple private foundations. AP is solely responsible for all content. Find AP’s standards for working with philanthropies, a list of supporters and funded coverage areas at AP.org . Melina Walling, The Associated Press

After Texans linebacker Azeez Al-Shaair injured Jaguars quarterback Trevor Lawrence with a dangerous hit on Sunday, football fans have unearthed old clips of some of his other questionable hits. In a compilation video posted by the X account @NFL_Memes, it shows other dangerous actions by the linebacker over the course of his career which included one instance where he wrapped his hand around Tom Brady’s throat during a play. That particular instance occurred while Al-Shaair was with the 49ers and Brady was in his final year with the Buccaneers in 2022. Another clip showed a separate incident in which he could clearly be seen throwing a punch at Bears running back Roschon Johnson after the whistle in a game earlier this year. The latest incident occurred during the second quarter of Sunday’s game in which the Texans defeated the Jaguars. Lawrence had started sliding after the Jags QB opted to run with the ball. As Lawrence slid, Al-Shaair came in with the hit that got the quarterback in the head and forced him to leave the game with a concussion. The hit kicked off a melee between the two teams and Al-Shaair was ejected. More discipline is expected to come from the incident for Al-Shaair. ESPN’s Adam Schefter reported on Monday that it is “anticipated” that he will be suspended for the hit, though it wasn’t clear for how long. Al-Shaair issued a lengthy statement on Monday via social media apologizing to Lawrence, while also criticizing the media and “racist” fans. “To Trevor I genuinely apologize to you for what ended up happening. Before the game we spoke and I told you how it was great to see you back out on the field and wished you well. I would never want to see any player hurt because of a hit I put on them especially one that’s deemed ‘late’ or ‘unnecessary,’” part of the statement read.

Online Language Learning Platform Market Is Booming So Rapidly | Major Giants Open English, FluentU, LingodaGretchen 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. Related Articles Restaurants, Food and Drink | 5 budget-friendly Thanksgiving dinner ideas Restaurants, Food and Drink | The future of Thanksgiving is takeout and hosts couldn’t be happier Restaurants, Food and Drink | A starry Thanksgiving: Recipes beloved by Donna Kelce, Eric Stonestreet, Taylor Swift Restaurants, Food and Drink | Pie crust 101: How tos from longtime instructor Restaurants, Food and Drink | Why cranberry sauce is America’s least favorite Thanksgiving dish – and 5 creative ways to use it 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. 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