Donors reacting to the Susan G. Komen Foundation’s decision to cut off funding to Planned Parenthood contributed $650,000 in 24 hours, nearly enough to replace last year’s Komen funding, Planned Parenthood executives said Wednesday. Read full article > >

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Planned Parenthood says Komen decision causes donation spike

Heavier than usual snowfall in many parts of Austria has left villages and tourist resorts cut off, and part of a major railway route has also been shut.

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Unusually heavy snow hits Austria

Power companies say they hope almost all customers cut off by Tuesday’s storms will be reconnected overnight.

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Power being restored after storms

Clear-up operations are under way and engineers are working to reconnect power to thousands of homes cut off by violent storms which hit Scotland.

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Scotland counting cost of storms

The UK government imposes new financial restrictions against Iran which will cut off all financial ties with Iranian banks.

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UK severs ties with Iranian banks

An elderly Amish man has his hair and beard cut off by his own son in the latest such attack in the community in the US state of Ohio, said police.

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Amish son ‘cuts father’s beard’

5@5 is a daily, food-related list from chefs, writers, political pundits, musicians, actors, and all manner of opinionated people from around the globe. If you're stuffed to the waddle year after year with the usual Thanksgiving suspects, take one giant leap for turkey kind with self-proclaimed “Gastronaut” Nate Keller. Keller is a former Google executive chef and current executive chef, alongside Mirit Cohen, of  Gastronaut Catering in San Francisco . Five Way to Reimagine Family Traditions for Thanksgiving: Nate Keller 1. Pumped up pumpkins “Remember the vegetarians at your table. Stuffing a turkey seems to mark the grandness of the occasion. If you or your guests are vegetarian, or you simply want to have a beautiful and delicious centerpiece, consider stuffing a pumpkin or large winter squash to pay homage to tradition. A stuffed pumpkin is a flavorful (and colorful) way to please both vegetarians and omnivores at your Thanksgiving feast. Pick one out at your local farmers market that is roughly 12-18 inches in diameter (or bigger, but makes sure the whole thing will fit in your oven).” Stuffed Pumpkin 1. Preheat your oven to 400 degrees. 2. Wash the pumpkin and rub it with olive oil. 3. Place the whole pumpkin (on a cookie sheet) in the oven and roast for about 20-25 minutes, or until you can just pierce the flesh with a knife. 4. Meanwhile, make your stuffing. You can use your favorite traditional stuffing recipe or the quinoa recipe below. 6. Remove the squash from oven, let cool and carve the top off, making a lid. 7. Use a spoon to scrape out the seeds. Season the inside with olive oil, salt and pepper. 8. Loosely pack the squash with the stuffing, and top with a little extra cheese. Do not replace lid. 9. Return to oven and roast for another 20-25 minutes or until squash is nicely browned on the outside, it can be pierced easily with a knife and the top is bubbly and brown. 2. Beans, beans they’re good for your…traditions! “The grand story of Native Americans sharing local food traditions with the Pilgrim immigrants still resonates today, but often our Thanksgiving dishes awry from the traditional ones served by our ancestors. Remember and honor this customary gift by serving a bean, chile or corn dish made with heirloom varieties (passed down over generations from America’s native ancestors).” Good Mother Stallard Beans With Wild Mushrooms, Ham Hocks and Chard 1 cup heirloom Good Mother Stallard beans (can substitute navy beans) 4 cups chicken stock 1 yellow onion, chopped 1 ham hock 1 cup oyster mushrooms, cleaned and cut in half 1 bunch chard, cleaned, washed, and chopped 2 large sprigs parsley, chopped 2 sprigs thyme, chopped 1 spoonful mascarpone 1. Soak beans overnight in water in a 2-quart container (they will expand and double in size). 2. Heat medium pan over high heat and add olive oil. 3. Sauté onions until translucent. 4. Add the beans, 4 cups of the chicken stock and ham hock and bring to a boil. 5. Lower heat and cover to simmer until beans are thoroughly cooked. Pull out ham hock and take off meat. 6. Add meat back into beans and continue to simmer, add mushrooms and chard and cook until the chard is tender. 7. Stir in chopped parsley and thyme and serve hot, with mascarpone dollop on top. 3. Stuffed with stuffing: gluten-free is the way to be “With infinite varieties of bread – sourdough, wheat, Dutch crunch and rye to name a few – choosing which loaf will yield the perfect stuffing (or dressing as some families may call it) becomes a breaded battle. Forget bread and gluten. This recipe for stuffing incorporates the ever-popular quinoa and lentils for a more health-conscious and equally delicious spin on stuffing.” Quinoa and Lentil Stuffing With Kale, Butternut Squash and sage 2 cups quinoa 2 cups lentils 1 ounce butter or olive oil 4 ounce white wine 4 quarts of gluten-free vegetable stock (can substitute water for low-sodium alternative) 1 bunch kale, cleaned, washed and chopped into bite-sized pieces 1 yellow onion, diced 1 clove of garlic, minced 1 small butternut squash 1 bunch sage, chopped 2 ounces Humboldt Fog or a similar soft goat cheese Salt and pepper For the quinoa 1. Preheat oven to 450 degrees. 2. Cut off the top and bottom of the butternut squash then peel, using a strong peeler as the squash has very thick skin. 3. Cut in half lengthwise and scoop out the seeds and the soft innards. 4. Cut into one-inch cubes, toss in olive oil and salt and pepper and roast in oven on a sheet pan until soft and browned. 5. While squash is roasting, heat a small pot over high heat with half of the butter or olive oil. 6. When butter is hot, add the quinoa and toast over high heat – stirring constantly. 7. When the quinoa starts to brown very lightly, add the vegetable stock and season with salt and pepper. 8. When stock comes to a boil, turn down to a simmer. Cover and simmer for 15 minutes. Quinoa should be cooked and there should be little to no liquid left. Set aside. For the lentils 1. Add 2 cups of lentils to a small pan and add 4.5 cups of vegetable stock and bring to a boil over high heat. 2. When stock boils, turn down heat and simmer covered for 15 minutes checking and stirring every 5 minutes so lentils don’t burn. 3. When lentils are tender, season with salt and pepper and set aside. 4. In a large sauté pan over high heat, melt the remaining butter and a little olive oil and sauté onions until translucent. Make sure to season each item individually at each step. 5. Add kale and sauté until kale is wilted. 6. Add garlic and sauté for about 20 seconds and add the white wine. 7. Cook kale until it’s tender. Set aside. 8. When all items are cooked, toss together in a large bowl with a little stock and butter, add the sage and season. Top with Humboldt Fog cheese and bake until the cheese is melted. 4. Roll up a fiesta with turkey “Give your Turkey Day a festive Mexican twist. It is easy: Heat turkey in the gravy. Reheat mashed potatoes and stuffing. Take a hot flour tortilla and add a layer of mashed potatoes, followed by a layer of stuffing, hot turkey and garnish the top with Monterey jack or cheddar cheese. Put your rolling skills to the test and pop out a Thanksgiving burrito. Dip in cranberry sauce or serve on top 'burrito mojado' style.” 5. Turkey soup for the post-Thanksgiving soul ” Got leftovers including a huge turkey carcass taking up valuable space in your refrigerator? You have sent everyone home with overflowing Tupperware containers , you have had turkey sandwiches and slices of pie until you can’t see straight and yet the thought of composting your epic Thanksgiving feast brings tears to your eyes. Well, we can sympathize with you, and have an answer – soup !” For the stock: 1 turkey carcass stripped of all meat possible 4 medium onions cut into quarters 2 carrots cut into 1-inch pieces 2 celery ribs cut into 1-inch pieces 2 bay leaves 8 quarts of cold water Salt and pepper 1. Combine all ingredients except the salt and pepper into a large stock pot and place over high heat. 2. Once a boil is reached, reduce the heat to a simmer and skim the surface periodically of all impurities that form. 3. After 2 1/2 to 3-hours, you should have a flavorful turkey stock. Strain through a mesh strainer and discard all solids. 4. Season to taste with salt and pepper and let cool. 5. Once the stock has cooled enough, a layer of fat will form at the surface that should be removed. For the soup: 6 to 8 quarts of turkey stock All of the scraped turkey meat and bits that were picked from the carcass 1 medium onion 1 cup carrots 1 cup of diced celery 1 cup of diced squash 1 cup of diced zucchini 1 cup of sliced mushrooms of your choice 1-2 tablespoons of fresh herbs (your choice) 1 cup of white wine 4 slices of thick cut bacon, extra virgin olive oil or vegetable oil Salt and pepper 1. Cook the 4 slices in your stock pot over medium heat to render all of the fat. Remove the bacon from the pot and discard or keep for later. 2. Using the bacon fat or your choice of oil, sauté the onions, carrots and celery in a large pot over medium heat until the onions are translucent. 3. Add the squash, zucchini and mushrooms and sauté for 2 minutes before adding the fresh herbs and white wine. 4. Once the wine has reduced by half, add the turkey stock and meat and bring to a light simmer. 5. Cook until the vegetables are soft, season with salt and pepper and you are pleased with the flavor. 6. Serve immediately or save for later. Is there someone you'd like to see in the hot seat? Let us know in the comments below and if we agree, we'll do our best to chase 'em down.

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5@5 – Reimagine Thanksgiving traditions

As the Republican candidates have been madly scrambling rightward to capture the hearts and minds of their party base, have you noticed they seem to think their party base consists of people with no hearts and closed minds? This odd, cold parallel universe has been unfolding where the rich are especially noble and frail and deserving of protection, where rape victims should be forced to carry their babies, where bragging about executions gets a standing ovation, and where the United States should cut off aid to impoverished nations. Read full article > >

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See GOP run: Explaining simple truths, one syllable at a time.

Four suspects are arrested in Ohio amid an apparent feud in the Amish community in which members have had their beards and hair cut off in attacks.

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Four held over Amish feud attacks

Four suspects are arrested in Ohio amid an apparent feud in the Amish community in which members have had their beards and hair cut off in attacks.

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Four held over Amish feud attacks

Online posting calls for Muslims to cut off his tongue.

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Jihadist: Kill David Letterman

Hackers again target a US transport agency that cut off mobile phone services at stations in San Francisco last week to prevent protests.

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Hackers again target transit site

MISRATA, Libya — From the east and west, working with NATO air strikes, resurgent rebels battled Libyan government forces on Sunday at flashpoints along the Mediterranean coast, rebel commanders reported. The government said their victory claims were “wishful reporting.” Insurgents had reported fighting street by street to retake the Mediterranean port city of Zawiya, 18 miles (30 kilometers) west of Tripoli, a prize that would put them within striking distance of the capital and cut off one of Moammar Gadhafi’s last supply routes from Tunisia. Read full article > >

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Libya’s resurgent rebels claim victories; government denies their successes

BEIRUT — The boy’s head was swollen, purple and disfigured. His body was a mess of welts, cigarette burns and wounds from bullets fired to injure, not kill. His kneecaps had been smashed, his neck broken, his jaw shattered and his penis cut off. What finally killed him was not clear, but it appeared painfully, shockingly clear that he had suffered terribly during the month he spent in Syrian custody. Hamza Ali al-Khateeb was 13 years old. Read full article > >

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Apparent torture of boy reinvigorates Syria’s protest movement

If a handful of companies refused to authorize online credit card payments for spam-advertised products, the money supporting the system would be cut off, a researcher said.

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Study Sees Way to Win Spam Fight