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Skyhawks Sports Announces 2024 Coach of the Year Winner and Finalists

‘AI-powered Weapons Depersonalise the Violence, Making It Easier for the Military to Approve More Destruction’QNA DOHA: Qatar University (QU) has announced the opening of applications for the third edition of the Qatar Entrepreneurship Awards (QEAs) and called on all entrepreneurs and startups from Qatar and the region to submit their applications within various award categories. Organized by QU, represented by the Center for Entrepreneurship and Organizational Excellence (CEOE), in collaboration with HyperThink Systems firm, QEAs constitute a national platform that pays tribute to excellence and innovation in entrepreneurship environment in Qatar. Director of CEOE at QU, Dr Said Elbanna, said QEAs underline QU's commitment to creating an environment conducive for innovation and entrepreneurship, in addition to empowering the next generation of entrepreneurs to contribute to Qatar's economic transformation. For his part, CEO of HyperThink Systems firm, Awdesh Chetal, highlighted the importance of unwavering engagement with QU in hosting QEAs, affirming that these awards are evidence of Qatar's commitment to fostering innovation and entrepreneurship in the digital epoch. The 2023 edition of the QEAs has impressively fared well, with the submission of over 500 applications, as the awards feature several categories, including the best innovative technology and a green startup, as well as women in entrepreneurship, et al. In addition, QU called on startups and entrepreneurs from Qatar and the region to seize this opportunity to showcase their achievements in entrepreneurship. Copy 22/12/2024 10

, 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.Fey scores 32 in Jimtown win

The all-new platform to be powered by technology from Sologenic and leverage Texture Capital's deep expertise as a licensed broker-dealer for digital asset securities SoloTex will layer technology and expertise in asset tokenization from CoreNest Capital's partner companies Sologenic and Coreum underneath Texture Capital's position as a FINRA Member and SEC-registered broker-dealer for digital asset securities. With Texture's Alternative Trading System (ATS) infrastructure and Transfer Agent capabilities, it aims to provide a complete, end-to-end solution for tokenizing and trading securities, backed by the company's expertise in navigating the evolving U.S. regulatory landscape. ” Sologenic 's track record in product development and tokenization as well as CoreNest's commitment to this space will help drive our mission to bridge the gap between traditional and nontraditional digital assets and transform capital markets through tokenization,” said Richard Johnson, CEO of Texture Capital. "Together we are excited to tokenize real-world assets leveraging blockchain and deliver the benefits of DeFi to traditional markets.” Through CoreNest Capital's investment and technological contributions, Texture Capital is well-positioned to continue transforming capital markets through tokenization. Sologenic's comprehensive ecosystem of blockchain-based applications are designed for the highest standards of user experience and security in handling these assets. "Innovation is the constant in an ever-fluctuating market,” said Bob Ras , GP & Co-Founder of CoreNest Capital. "This partnership with Texture Capital is not constrained to launching a platform; it's about laying the groundwork for a new era of asset management applications and investment strategies driven by innovation, transparency and security.” SoloTex has created a waitlist for early access ahead of regulatory submission and official platform launch. Visit http://solotex.com to join the waitlist. About CoreNest Capital CoreNest Capital is a venture capital firm that focuses on tech investments in areas like AI, robotics, fintech, and medtech. CoreNest Capital is a catalyst for nurturing and funding startups in cutting-edge sectors. About Texture Capital Holdings Texture Capital Holdings is the parent of Texture Capital Inc, a FINRA member and broker-dealer specializing in digital securities, and Texture Transfer Services LLC, an SEC-registered Transfer Agent. We empower clients to compliantly issue tokens representing equity, debt, revenue share, royalties, or other investment contracts. Leveraging blockchain technology and smart contracts, we aim to transform the traditional capital markets' structure, offering tools for issuance, tokenization, and secondary market trading via our Alternative Trading System. About Sologenic Founded in 2020, Sologenic is a leader in tokenization, offering on-demand solutions for institutional and retail markets. Its advanced trading infrastructure supports blockchain-native assets, stablecoins, and soon, tokenized securities, bridging traditional finance with blockchain innovation. Contact: Pedro Crespo CoreNest Capital [email protected] A video accompanying this announcement is available at https://www.globenewswire.com/NewsRoom/AttachmentNg/e190056d-36d0-43bb-b0b1-fd866a715251

EDMONTON — Prairie premiers are urging Canada to act on American concerns over illegal cross-border traffic of people and drugs to stave off the looming threat of 25-per-cent tariffs. Alberta's Danielle Smith, Saskatchewan's Scott Moe, and Manitoba's Wab Kinew said Tuesday that Canada must better address the concerns of its largest trading partner. Incoming U.S. president Donald Trump promised Monday to impose the tariffs on his first day in office in January. He said he would keep the tariffs in place until Canada and Mexico stop illegal border crossings and prevent drugs such as fentanyl from entering the U.S. Smith told the legislature Tuesday the tariffs would be “devastating” across the board. She said she will highlight the "pressure points" that need to be addressed during a planned meeting Wednesday between premiers and Prime Minister Justin Trudeau. "I believe the new (Trump) administration has been very clear about what it is they want. They want us to meet our two-per-cent NATO commitment, and they want to stop the leaky border," she said, pointing to the illegal fentanyl trade. In a video posted to social media, Smith said Canada needs to reach its pledged commitment to spend at least two per cent of its gross domestic product on defence by 2032. "If their trade partners are looking to be free riders on American security interests, that's also going to harm the relationship," Smith said, adding, "you also have to take seriously the asylum seekers." The U.S. is Alberta’s largest trading partner, with $188 billion in bilateral trade in 2023. Last year, energy products accounted for more than 80 per cent of that trade, or about $134 billion. Smith said the vast majority of Alberta's energy exports to the U.S. are "delivered through secure and safe pipelines," which "do not in any way contribute to these illegal activities." Manitoba's premier said Tuesday the tariffs would mean a recession for his province and that Canada needs to show the new U.S. administration it's serious about border security and tackling the drug crisis. Kinew said it begins with Canada’s pledge to its NATO allies. "First and foremost, (it’s about) hitting that target of two per cent spending on defence,” said Kinew. “That gets us in the game just to be taken seriously as a security partner with the U.S. If we don't do it, it's going to become a trade problem." In Regina, Moe told reporters he understands Trump’s position on border security He proposed Trudeau look at having the Canada Border Services Agency work under the arm of the military. “I think that might be a way for us to really work collaboratively, to work together with our American people, but also ensuring that we do have a secure border,” he said. Moe added the proposed tariffs would hurt Saskatchewan’s export-based economy and drive up prices on both sides of the border. “This will have a significant impact in Canada and particularly in Saskatchewan. We export about 60 per cent of our products to the U.S. I don’t think any job, any industry would be untouched with a 25-per-cent tariff from the U.S. on all Canadian products,” he said. He said his province plans to use all levers at its disposal to stop the tariffs and will approach the U.S. directly, adding the province has a strong relationship with some in Trump’s administration. In 2023, Saskatchewan’s exports to the U.S. amounted to almost $27 billion after hitting a record high of $29 billion in 2022. Its top exports include crude oil, potash and canola. This report by The Canadian Press was first published Nov. 26, 2024. — With files from Jeremy Simes in Regina and Brittany Hobson in Winnipeg Lisa Johnson, The Canadian Press

Trump's nominee for attorney general a longtime ally

BUKAYO SAKA’S double fired Arsenal a step closer to the Champions League last 16 as the England forward inspired a 3-0 win against Monaco on Wednesday. Saka netted late in each half and Kai Havertz struck in the closing minutes at the Emirates Stadium to lift Mikel Arteta’s side into third place in the revamped league phase. The Gunners have won four of their six European games this term and, with two matches remaining, they control their destiny in the race for the top-eight finish that guarantees automatic progress to the last 16. Clubs that finish ninth to 24th in the 36-team first phase face a play-off to determine if they will advance. With games against Dinamo Zagreb and Girona to come in January, the north Londoners will be confident of avoiding that unwanted obstacle. After a damaging 1-1 draw against Fulham in the Premier League last weekend, Arsenal’s fifth win in their last six games in all competitions was a welcome tonic. With Arsenal’s defensive injury crisis showing no signs of abating, Gabriel Magalhaes, Ben White, Riccardo Calafiori, Oleksandr Zinchenko and Takehiro Tomiyasu were all absent. That meant Ghana midfielder Thomas Partey started out of position at right-back despite missing training on Tuesday. Myles Lewis-Skelly, 18, came in at left-back for just his second Arsenal start, with his other coming in the League Cup against third-tier Bolton. The youngest player to start a Champions League match for Arsenal since Alex Oxlade-Chamberlain in 2011, Lewis-Skelly rose to the occasion with a composed display. In contrast, Gabriel Jesus has gone 32 games without a goal for Arsenal and the Brazilian’s lack of confidence was clear in the hosts’ first dangerous attack. Picked out by Gabriel Martinelli’s pass, Jesus should have hit the target but could only muster a tame shot straight at Monaco keeper Radoslaw Majecki. Jesus failed to time his run well enough to reach Mikel Merino’s teasing cross moments later. Aleksandr Golovin nearly caught out Arsenal keeper David Raya with a long-range strike that fizzed just past the far post. Jesus’ travails showed no signs of ending as a raking long pass sent him clean through for a low shot that was too close to Majecki. The 27-year-old was having a torrid time and, teed up by Martinelli, again he couldn’t beat Majecki with a close-range effort that drew a fine save from the ‘keeper. But Jesus’ clever movement was at least causing Monaco problems and he played a key role in Arsenal’s 34th-minute opener. Lewis-Skelly slipped a superb pass to Jesus, who ran in behind the Monaco defence and delivered a low cross that presented Saka with a simple tap-in for his fourth goal in his last six games. Martin Odegaard squandered a golden opportunity to double Arsenal’s lead just before half-time as he robbed Soungoutou Magassa, but fired wide with only Majecki to beat. Thilo Kehrer should have made Arsenal pay for their profligacy early in the second half, but his header flashed wide from 10 yards. Arteta’s men lost concentration for a long period after the break and Takumi Minamino tested Raya before Breel Embolo drilled inches wide following sloppy defending from William Saliba. But Arsenal emerged unscathed and wrapped up the points in the 78th minute. Majecki didn’t clear his lines quickly enough when Havertz put the ‘keeper under pressure, allowing Saka to steer his shot into the empty net from close range. There was still time for Arsenal to put further gloss on the scoreline in the 88th minute as Havertz turned in Saka’s shot.Inquiry into journalists' trolling ordered, Senate told

David Bonderman, co-founder of private equity firm TPG and co-owner of Seattle Kraken, dies at 82Walder leads Riptide swimmers at Yankton meet