It was an age where science promised so much, but did these promises extend to life beyond the grave?

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Los Angeles Times columnist LZ Granderson joined PBS News Hour on Friday to attack his paper’s “extremely frustrating” decision not to endorse Kamala Harris in the presidential election. New York Times counterpart and alleged conservative counterweight David Brooks agreed, saying the Times and Washington Post’s similar decision “hurt the integrity of the paper.” Host Geoff Bennett asked Granderson, “What does all of this signal to you, the moves by the owners of the L.A. Times and the Washington Post to not endorse in this race?”     Granderson replied, “Well, as you noted, I'm an op-ed columnist for Los Angeles Times. And so I need to be careful with my verbiage here, so I don't find myself on the unemployment line. But I will say this: I am extremely disappointed.” He further claimed, “Given what I have been reporting and writing over the years, certainly over the last couple of years, and what I have been reading in our own newspaper, I did not think that an endorsement was going to be something that was going to be controversial.” Granderson also claimed, “As a journalist and as a professor of journalism, this is extremely frustrating and disappointing and does not meet the moment that the nation is at right now.” Brooks agreed, but first gave a history lesson, “We used to have yellow journalism in this country, where we had the owners really running the papers as personal ideological fiefdoms. We crawled away from that over decades and decades, and that was hard-earned independence for journalists, that there's a Chinese wall between the business side of the paper and the editorial side of the paper. And I think that Chinese wall is valuable to the integrity of our publications.” He then lamented, “And when it seems like the owner is interfering with editorial decisions, then you have smashed the wall, you have hurt the integrity of the paper, and you may be trying to avoid retribution from Donald Trump, but at the cost of some level of integrity for your publication.” Bennett then asked if any of this actually matters, “Are presidential endorsements by newspapers or newspaper editorial boards, are they necessary or effective these days?” Brooks admitted they are not, “but it's the principle of creating the — creating this idea of editorial independence.” “Independence” is a funny word choice. With the exception of a non-endorsement in 1988, the Post has exclusively endorsed Democrats since 1976. The L.A. Times, meanwhile, went from 1976-2004 without a single endorsement and since has endorsed only Democrats. Brooks’s New York Times hasn’t endorsed a Republican since Dwight Eisenhower in 1956. It's more accurate to say Democrats feel a sense of entitlement to own major newspapers' editorial sections. Brooks did concede, “Everybody has their own opinion already. And, frankly, it's not a mystery which candidate the Washington Post actually supports.” As Bennett started to wrap things up, Granderson interrupted in order to get in some closing thoughts, “It's very frustrating as a journalist to work for a publication that won't endorse someone when one of the candidates wants to arrest you for doing your job. It's frustrating.” Clearly such rhetoric is so hyperbolic, even the top brass at the L.A. Times and Washington Post find it to be, literally, unbelievable. Here is a transcript for the October 25 show: PBS News Hour 10/25/2024 7:51 PM ET GEOFF BENNETT: In the time that remains, I want to discuss the news about the news, namely the landscape around the newspaper editorial board presidential endorsements, in this case, the non-endorsements. LZ, what is all of this signal to you, the moves by the owners of the L.A. Times and the Washington Post to not endorse in this race? LZ GRANDERSON: Well, as you noted, I'm an op-ed columnist for Los Angeles Times. And so I need to be careful with my verbiage here, so I don't find myself on the unemployment line. But I will say this: I am extremely disappointed. I have been covering national politics for 20 years, starting with Bush v. Gore. Every newspaper I have worked at had endorsed. And so, given what I have been reporting and writing over the years, certainly over the last couple of years, and what I have been reading in our own newspaper, I did not think that an endorsement was going to be something that was going to be controversial. I don't know the background of the decisions of both the Times, as well as the Washington Post. I would just say, as a journalist and as a professor of journalism, this is extremely frustrating and disappointing and does not meet the moment that the nation is at right now. BENNETT: David, how do you see it? DAVID BROOKS: Pretty much the same way. Most journalists will probably see the same thing. We used to have yellow journalism in this country, where we had the owners really running the papers as personal ideological fiefdoms. We crawled away from that over decades and decades, and that was hard-earned independence for journalists, that there's a Chinese wall between the business side of the paper and the editorial side of the paper. And I think that Chinese wall is valuable to the integrity of our publications. And when it seems like the owner is interfering with editorial decisions, then you have smashed the wall, you have hurt the integrity of the paper, and you may be trying to avoid retribution from Donald Trump, but at the cost of some level of integrity for your publication. BENNETT: David, in your view, are presidential endorsements by newspapers or newspaper editorial boards, are they necessary or effective these days? BROOKS: No, but it's the principle of creating the — creating this idea of editorial independence. I think Sewell Chan said it earlier in the program, that I think state and local and judgeship, those kind of editorial endorsements are tremendously powerful. I know I follow, frankly, the Washington Post editorial choices on a lot of local races, because I basically trust their judgment. But on a presidential race, everybody has their own opinion already. And, frankly, it's not a mystery which candidate the Washington Post actually supports. BENNETT: David Brooks… GRANDERSON: It's very frustrating to me. If I just may— BENNETT: Sure. GRANDERSON: -- it's very frustrating as a journalist to work for a publication that won't endorse someone when one of the candidates wants to arrest you for doing your job. It's frustrating. BROOKS: Absolutely.

Futuristic sci-fi survival game The Forever Winter might appear like an extraction looter shooter at first, but its terrifying, war-torn world makes it a much more tense and demanding experience than likes of Once Human or Escape From Tarkov. Attempting to eke out existence in the shadow of rival factions clashing with their titanic battle machines, even firing a single shot is a risk, and it’s all you and your friends can do to stay alive. In a new developer blog, Fun Dog Studios covers some of the community’s biggest questions as it looks to what’s coming next. Continue reading Grimdark sci-fi survival game The Forever Winter plans more futuristic weapons MORE FROM PCGAMESN: Best horror games, Best co-op games, Best survival games

Bait & Switch Alert! Here's What Happens When a Crowd Comes for Beyoncé but Gets Kamala Harris

Biscoff Cupcakes are the most delicious semi-homemade dessert! Made from yellow cake mix, filled with Biscoff cookie butter and topped with a creamy homemade Biscoff buttercream frosting! DECADENTLY EASY CUPCAKES Are you a fan of cookie butter (a.k.a. Biscoff cookie butter). If you have never tried this delicious stuff, you are missing out! It used to be you could just get the cookies, then Biscoff took it a step further and created cookie butter (it has the texture of peanut butter) and it tastes just like the lightly spiced cookie! Lots of other brands make it now. Stores have created their own version. Trader Joe’s has a yummy version as well. For this recipe we take a boxed yellow cake mix and turn it into sweet, soft Biscoff flavored cupcakes with a creamy surprise filling. No one will ever know these started with a cake mix! FREQUENTLY ASKED QUESTIONS:  What is cookie butter? It is made from finely ground Biscoff cookies (also called Speculoos cookies) along with other ingredients like flour and butter and sugar. It has the texture of peanut butter but it is sweeter. Biscoff (speculoos) cookies are a lightly spiced cookie and have a very unique taste. I’d like to describe them similar to gingerbread but they just are their own category and not like gingerbread. Think more caramel flavored. Where of I find cookie butter in the grocery store? As I said earlier, you can buy the name brand cookie butter called Biscoff. You may see it named “Cookie Butter” or “Speculoos Cookie Butter”. You can generally find it where the peanut butter and other nut butters are located. You may even find it where to condiments are located. My Kroger has a display of it in the bakery section. How do I keep the cookie butter from sticking to the measuring up? This is what I do for sticky ingredients like honey and peanut butter. Spray your measuring cup with a little nonstick cooking spray before measuring. The cookie butter will slide right out! Can I turn these cupcakes into a cake? Yes. This can be made in a 9×13-inch cake pan. Just use the baking times that are on the back of your cake mix box. For the filling part, treat this like a poke cake recipe, use the end of a wooden spoon to poke some holes in the cake once baked to pour the melted cookie butter in and then once the cake has completely cooled, you can add the homemade buttercream frosting. I’m worried these will be too rich or sweet, what can I do? This is a slightly decadent cupcake, I like cookie butter but what if you need to cut the sweetness a bit, here is what I would suggest. You can certainly forgo coring the cupcakes and adding cookie butter to the center. Or you can change up the cupcake flavor and leave out the cookie butter in the cupcake batter, try using just a vanilla or plain chocolate cupcake instead. What do I do if my buttercream frosting is too runny? Add a bit more powdered sugar and mix well before assessing the consistency again. How to store leftover cupcakes? You can store these cupcakes in an airtight container for up to 3 days. They can be frozen for up to 3 months. INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE) yellow cake mix– I used Duncan Hines Classic Yellow, but any cake mix will do. If you choose a different brand, you’ll need to use the specific ingredients and quantities mentioned on the back of that brands box. Different brands will require different amounts of eggs, water, oil, etc. Additionally, you can use a Homemade Yellow Cake Mix as well. water  large eggs vegetable oil Biscoff cookie butter– this is used both in the frosting and in the cake filling. If you prefer a different brand of cookie butter, you can use that. Biscoff is just a common brand that most everyone knows and tends to prefer. unsalted butter– softened to room temperature to be used in the buttercream frosting. Here are some tips on How To Soften Butter Quickly. powdered sugar vanilla extract heavy cream – if you have never used heavy cream in a buttercream frosting, then now is the time! It creates the perfect texture for this frosting. salt HOW TO MAKE BISCOFF CUPCAKES Preheat the oven to 350F degrees and line two muffin tins with cupcake liners. Spray the inside of the liners lightly with nonstick cooking spray. In a large bowl, using an electric hand mixer or stand mixer, combine the yellow cake mix, water, eggs, oil and Biscoff cookie butter until fully combined. Fill each liner just a bit more than half full. Bake on the middle oven rack for about 20 minutes or until the cupcake springs back after pressing it. I recommend only baking one muffin tin at a time for even baking. Or if you are cooking on two racks that you occasionally rotate the racks as different parts of the oven can heat unevenly. Note: doing this may add to the baking time as you lose heat every time you open the oven door to rotate the muffin tins. Let them cool completely then core the center of each cupcake using a cupcake corer, small spoon or a large straw. I suggest not to core too deep and make sure to leave a little bit of cake at the bottom. Microwave ¼ cup of cookie butter for about 10-15 seconds or until you can stir and pour it easily. Spoon or gently pour the cookie batter into each of the cupcake holes and set aside. For the frosting: In a large bowl, cream the softened butter and cookie butter together using a hand or stand mixer. Beat in the vanilla extract and pinch of salt. Then, mix in the powdered sugar, one cup at a time. As it thickens, slowly add the heavy cream until you reach the desired consistency. Using a butter knife or piping bag with a Wilton 1M Tip, spread or pipe on  the buttercream onto each cupcake. Optional: Drizzle on any leftover melted cookie butter and sprinkle on a bit of crushed biscoff cookies to decorate. CRAVING MORE RECIPES?  Homemade Pumpkin Cupcakes Gingerbread Cupcakes Hostess Cupcakes Coca Cola Cupcakes Cherry Chocolate Chip Cupcakes Banana Pudding Cupcakes Wedding Cake Cupcakes Green Velvet Cupcakes Pecan Pie Cupcakes Print Biscoff Cupcakes Tender yellow cupcake batter mixed with Biscoff cookie butter, filled with a cookie butter filling and topped with a cookie butter flavored buttercream frosting. Course DessertCuisine American Prep Time 35 minutes minutesCook Time 20 minutes minutesTotal Time 55 minutes minutes Servings 24 Calories 366kcal Author Brandie @ The Country Cook IngredientsCupcakes:1 box yellow cake mix (I used Duncan Hines Classic Yellow)1 cup water3 large eggs½ cup vegetable oil½ cup Biscoff cookie butterFilling:¼ cup Biscoff cookie butterButtercream Frosting:1 cup unsalted butter, softened to room temperature1 cup Biscoff cookie butter½ Tablespoon vanilla extractpinch of salt3-4 cups powdered sugar4-5 Tablespoons heavy cream InstructionsPreheat the oven to 350F degrees and line two muffin tins with cupcake liners. Spray the inside of the liners lightly with nonstick cooking spray.In a large bowl, using an electric hand mixer or stand mixer, combine 1 box yellow cake mix, 1 cup water, 3 large eggs, ½ cup vegetable oil and ½ cup Biscoff cookie butter until fully combined. Fill each liner just a bit more than half full.Bake on the middle oven rack for about 20 minutes or until the cupcake springs back after pressing it. I recommend only baking one muffin tin at a time for even baking. Or if you are cooking on two racks that you occasionally rotate the racks as different parts of the oven can heat unevenly. Note: doing this may add to the baking time as you lose heat every time you open the oven door to rotate the muffin tins. Let them cool completely then core the center of each cupcake using a cupcake corer, small spoon or a large straw. I suggest not to core too deep and make sure to leave a little bit of cake at the bottom. Microwave ¼ cup Biscoff cookie butter for about 10-15 seconds or until you can stir and pour it easily. Spoon or gently pour the cookie batter into each of the cupcake holes and set aside. For the frosting: In a large bowl, cream 1 cup unsalted butter, softened to room temperature and 1 cup Biscoff cookie butter using a hand or stand mixer. Beat in ½ Tablespoon vanilla extract and pinch of salt. Then, mix in 3-4 cups powdered sugar, one cup at a time. As it thickens, slowly add 4-5 Tablespoons heavy cream heavy cream until you reach the desired consistency. (Note: you will use more powdered sugar for a thicker consistency and less powdered sugar for a thinner consistency.) Using a butter knife or piping bag with a Wilton 1M Tip, spread or pipe on the buttercream onto each cupcake. Optional: Drizzle on a little melted cookie butter on top of the frosting (making sure it has cooled a little first) and sprinkle on a bit of crushed Biscoff cookies to decorate. Notes Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions. NutritionCalories: 366kcal | Carbohydrates: 42g | Protein: 3g | Fat: 21g | Sodium: 167mg | Fiber: 0.3g | Sugar: 30g

By Peter Demos, Op-ed contributor Saturday, October 26, 2024iStock/pcess609I’m often surprised by how frequently people assume I’m a minister, pastor or preacher when they see me carrying my Bible.…

Podcast: Play in new window | Download (Duration: 42:29 — 58.4MB)Subscribe: Android | RSS | MoreIn this timely episode of “2A for Today,” Dr. Joe Wolverton engages in a critical conversation with…

Advertisement OPINION: This article may contain commentary which reflects the author's opinion.Billionaire Elon Musk has invested even more money into his pro-Trump political action committee and other…