WikiLeaks’ Julian Assange says he pleaded ‘guilty to journalism’ in order to be freed

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By PASCAL BASTIEN, BARBARA SURK and SYLVIA HUI

STRASBOURG, France (AP) — WikiLeaks founder Julian Assange said Tuesday that he was freed after years of incarceration because he “pled guilty to journalism.”

In his first public remarks since he was released from prison in June, Assange gave evidence of the impact of his detention and conviction to the legal affairs and human rights committee of the Parliamentary Assembly of the Council of Europe in Strasbourg, France. The Parliamentary Assembly includes lawmakers from 46 European countries.

A group of supporters, holding a banner that said “Thank you, Julian” greeted Assange as he stepped out of a van smiling and raising his fist in defiance along with his wife, Stella, and WikiLeaks editor-in-chief, Kristinn Hrafnsson.

“Assange is free! We are here. The world is with you,” one supporter shouted before Assange entered the Council of Europe building early Tuesday.

“I am not free today because the system worked,” Assange said. “I am free today after years of incarceration because I pled guilty to journalism.”

He added: “I pled guilty to seeking information from a source. I pled guilty to obtaining information from a source. And I pled guilty to informing the public what that information was.”

Assange was released in June after five years in a British prison after he pleaded guilty to obtaining and publishing U.S. military secrets in a deal with Justice Department prosecutors that concluded a drawn-out legal saga. Prior to his time in prison, he had spent seven years in self-imposed exile in the Ecuadorian Embassy in London, where he claimed asylum on the grounds of political persecution.

The transition from years in a maximum security prison to addressing the European parliamentarians has been a “profound and a surreal shift,” Assange said as he detailed the experience of isolation in a small cell.

“It strips away one’s sense of self, leaving only the raw essence of existence,” he said, his voice cracking while he offered an apology for his “faltering words” and an “unpolished presentation.”

“I’m not yet fully equipped to speak about what I have endured — the relentless struggle to stay alive, both physically and mentally,” Assange said.

The Australian internet publisher was accused of receiving and publishing hundreds of thousands of war logs and diplomatic cables that included details of U.S. military wrongdoing in Iraq and Afghanistan. His activities were celebrated by press freedom advocates, who heralded his role in bringing to light military conduct that might otherwise have been concealed.

Among the files published by WikiLeaks was a video of a 2007 Apache helicopter attack by American forces in Baghdad that killed 11 people, including two Reuters journalists.

Critics say his conduct put American national security and innocent lives — such as people who provided information to U.S. forces in Iraq and Afghanistan — at risk, and strayed far beyond the bounds of traditional journalism duties.

The yearslong case ended with Assange entering his plea in a U.S. district court on the Northern Mariana Islands, an American commonwealth in the Pacific.

Assange pleaded guilty to an Espionage Act charge of conspiring to unlawfully obtain and disseminate classified national defense information. A judge sentenced him to the five years he had already spent behind bars in the U.K. fighting extradition to the United States.

Assange returned to Australia a free man in late June. At the time his wife, Stella, said he needed time to recuperate before speaking publicly.

His appearance on Tuesday comes after the Council of Europe’s Parliamentary Assembly published a report on Assange’s detention in a high-security U.K. prison for five years.

The assembly’s human rights committee said Assange qualified as a political prisoner and issued a draft resolution expressing deep concern at his harsh treatment.

Surk reported from Nice, France, and Hui reported from London.

Attorney says 120 accusers allege sexual misconduct against Sean ‘Diddy’ Combs

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By JUAN A. LOZANO

HOUSTON (AP) — An attorney said Tuesday he is representing 120 accusers who have come forward with sexual misconduct allegations against Sean “Diddy” Combs, the hip-hop mogul who is awaiting trial on sex trafficking charges.

Houston attorney Tony Buzbee said he expects lawsuits to be filed within the next month. Buzbee described the victims as 60 males and 60 females, and that 25 were minors at the time of the alleged misconduct.

Following the news conference in Texas, an attorney for Combs said the performer “cannot address every meritless allegation in what has become a reckless media circus.”

“That said, Mr. Combs emphatically and categorically denies as false and defamatory any claim that he sexually abused anyone, including minors,” attorney Erica Wolff said in a statement. “He looks forward to proving his innocence and vindicating himself in court if and when claims are filed and served, where the truth will be established based on evidence, not speculation.”

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Combs, 54, has been locked up at the Metropolitan Detention Center in Brooklyn since pleading not guilty Sept. 17 to federal charges that he used his “power and prestige” to induce female victims into drugged-up, elaborately produced sexual performances with male sex workers in events dubbed “Freak Offs.”

Buzbee has also represented women who accused NFL quarterback Deshaun Watson of sexual assault.

Other alleged victims have already filed lawsuits against Combs that include allegations of sexual assault.

Combs has pleaded not guilty to racketeering conspiracy and sex trafficking. His attorney said he is innocent and will fight to clear his name.

Combs is one of the best-known music executives, producers and performers across hip-hop, having won three Grammys and worked with artists such as Notorious B.I.G., Mary J. Blige, Usher, Lil Kim, Faith Evans and 112. He founded Bad Boy Records in 1993, the influential fashion line Sean John, a vodka brand and the Revolt TV network. He sold off his stake in the latter company in June of this year.

Final four: One last round of voting will determine the ‘Coolest Thing Made in Minnesota’

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The competition to be crowned “Coolest Thing Made in Minnesota” began in July with more than 100 submissions.

With only one round of voting left and four vastly different products, the vote you cast could be the deciding one.

Over the last few weeks, Spam was canned, JonnyPops’ dreams were frozen and it was a bittersweet ending for sugar from the American Crystal Sugar Co.

The final round of voting for the competition, which is hosted by the Minnesota Chamber of Commerce and BMO Bank, is open to the public until 4 p.m. Friday.

Let’s take a look at the final four products:

Action Trackchair, an all-terrain wheelchair from Action Manufacturing, gives individuals with mobility challenges the opportunity to explore the outdoors. The Action Trackchair can navigate through sand, mud, snow and up to 10 inches of water.
Made from recycled pop and water bottles, Floating Islands from Midwest Floating Island provide microhabitats for native species and draw contaminants from the water. The islands, which are fixed to air-regulated pontoon platforms, have 32,000 native shrubs and marsh grasses.
Crafted in Red Wing, Minn., at a 120-year-old shoe factory, the Beckman Boot from Red Wing Shoe Co. is sold and worn worldwide. Named for the company’s founder, Charles Beckman, the boot is crafted using vintage sewing machines, modern leather cutting machines and leather from the company’s 152-year-old tannery.
Perhaps the best-known product to reach the final four: Scotch Magic Tape from 3M. The invisible matte-finish tape has been used in homes, offices and classrooms since its invention in 1961.

The winner and titular “Coolest Thing Made in Minnesota” will be announced Oct. 8 at the 2024 Manufacturer’s Summit. To vote, go to: www.mnchamber.com/coolest-thing-made-minnesota.

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Pass the soup! Why we crave hearty food in the fall

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By Jennifer Allen | Associated Press

The crisp fall air inspires an urge to settle in with a steaming bowl of soup and warm up from the inside out. But why do these cravings hit as soon as the temperatures drop? There’s a reason why we crave hearty comfort food in the fall, and it might be more interesting than you think.

As autumn sets in, hearty meals connect us to fond memories and offer warmth. From classic stews to rich soups, these dishes embody the coziness of the season, inviting you to savor the richness of fall. Read on to discover how comforting fall foods tap into nostalgia, tradition and even survival instincts, and how you can make the most of the harvest’s hearty ingredients.

The psychophysiology of hearty food

As the weather cools, your body and mind start to crave warmth and comfort, and food is one of the easiest ways to provide that. Hearty, comforting dishes like soup and stews, packed with warm ingredients like root vegetables and slow-cooked meats, satisfy your need for heat and the emotional desire for coziness. According to CBT Professionals, eating fresh, warm food elevates feelings of comfort, contentment and satiation.

In addition to providing emotional comfort, hearty fall dishes evoke a deep sense of nostalgia. Comfort foods are often at the center of family traditions that have been passed down through generations. Reminiscent of your childhood family gatherings, these foods trigger memories of togetherness and connection, making them especially appealing during the cooler months.

It’s not just psychological. In the fall and winter, your body needs the extra warmth and energy that hearty meals like a bowl of chili provide. A natural part of your survival instincts and rooted in evolutionary biology, a study by the University of Queensland explains that thermoregulation is at the root of these cravings. Because your body has to work harder to maintain its core temperature, you tend to crave foods with a higher caloric count that are rich in fats, proteins and carbohydrates. Your body knows it needs the extra energy so it automatically adjusts its cravings, pushing you towards foods that support thermoregulation.

Influences on fall food favorites

Fall represents the start of the harvest season, bringing unique ingredients and traditions to the table. Many of the hearty dishes we crave are intrinsically shaped by cultural traditions and seasonal availability. Historically a time of abundance, the fall harvest brings a bounty of mushrooms, squash, pumpkins and other root vegetables that are the foundation of traditional fall dishes. Along with their seasonality, people relied on these vegetables because they store well during the winter months.

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Other than being delicious, these indulgent ingredients are also packed with nutrients. Pumpkins and sweet potatoes are rich in vitamins A and C, which boost your immune system in time for flu season. Mushrooms are also a great source of protein and fiber. As the weather cools down and your body craves nourishment, these ingredients bring together fall’s flavors and health benefits.

Because of the historical benefits of these ingredients, fall dishes, passed down from grandparents to parents, often focalize them. Insightful emphasizes that food traditions foster a sense of continuity, and it is this connection to your ancestors that draws you to these dishes year after year. Fall offers the perfect time to honor these traditions, whether it’s your family’s secret recipe for pumpkin brownies or a tasty casserole made with Thanksgiving leftovers.

While harvests and family traditions are at the cornerstone of the culinary appeal of hearty foods, global cultures have also made their mark on the season’s favorite dishes. As explained in a study by the University of British Columbia, as cultures blend, local traditions naturally adopt the food influences of other nations. Rich Asian dishes, like Thai curries and Korean hotpots, as well as comforting European stews, like French cassoulet and Irish lamb stew, all feature hearty ingredients and are favorites on the American fall menu. The desire to return to autumnal favorites and explore new culinary cultures is at the heart of a satisfying and wholesome fall table.

Finding inspiration in fall ingredients

Hearty fall ingredients are not only abundant but versatile, lending them to a variety of comforting and delicious dishes. Pumpkin, butternut squash, sweet potatoes and mushrooms are just a few of the staples that make fall dishes nutritious and satisfying. These ingredients puree easily, making them naturally suited to soups, stews and casseroles. Their robust textures and earthy flavors also pair perfectly with seasonal favorites. For instance, the sweetness of pumpkin and squash complements spices like cinnamon and nutmeg, while mushrooms add umami to any dish.

While satiating your autumnal cravings with traditional favorites like a hearty casserole is second nature, consider experimenting with your cuisine by adding some modern twists to these classic dishes. A simple pumpkin soup can be elevated with roasted garlic and a splash of coconut milk for a creamier, more complex flavor. Similarly, using warm spices like turmeric, cumin and chili in your sweet potato stew adds a delicious heat.

To elevate your fall fare further, play with texture by adding crunchy toppings like roasted pumpkin seeds to creamy soups or using varied breads for dipping, like crusty sourdough and soft focaccia. These creative and contemporary twists on the foods you hunger for promise to satiate your cravings while having you go back for more.

Embracing comfort food in the fall

As the temperature drops, our cravings for hearty, comfort foods are driven by more than just hunger. These dishes offer warmth and necessary nutrition for the winter months, tapping into our sense of nostalgia and tradition.

Savor the warmth and richness of this season by embracing the familiar favorites you yearn for and experimenting with unconventional, contemporary twists. Now is the perfect time to lean into your cravings and make the most of autumn’s seasonal bounty.

Jennifer Allen is a retired professional chef and long-time writer. Her writing appears in dozens of publications, and she has two cookbooks, “Keto Soup Cookbook” and “Keto Diabetic Cookbook and Meal Plan.” These days, she’s busy in the kitchen, developing recipes for various publications and traveling, and you can find all her best recipes at Cook What You Love.