When the United Kingdom voted to leave the European Union last month, the seaside town of Port Talbot in Wales eagerly went along with the move. Brexit was approved by some 57 percent of the town's residents.

Now some of them are wondering if they made the wrong decision.

The June 23 Brexit vote has raised questions about the fate of the troubled Port Talbot Works, Britain's largest surviving steel plant — a huge, steam-belching facility that has long been the town's biggest employer.

Solar Impulse 2 has landed in Cairo, completing the penultimate leg of its attempt to circumnavigate the globe using only the power of the sun.

The trip over the Mediterranean included a breathtaking flyover of the Pyramids. Check it out:

President Obama is challenging Americans to have an honest and open-hearted conversation about race and law enforcement. But even as he sits down at the White House with police and civil rights activists, Obama is mindful of the limits of that approach.

"I've seen how inadequate words can be in bringing about lasting change," the president said Tuesday at a memorial service for five law officers killed last week in Dallas. "I've seen how inadequate my own words have been."

Mice watching Orson Welles movies may help scientists explain human consciousness.

At least that's one premise of the Allen Brain Observatory, which launched Wednesday and lets anyone with an Internet connection study a mouse brain as it responds to visual information.

The FBI says it is giving up on the D.B. Cooper investigation, 45 years after the mysterious hijacker parachuted into the night with $200,000 in a briefcase, becoming an instant folk figure.

"Following one of the longest and most exhaustive investigations in our history," the FBI's Ayn Dietrich-Williams said in a statement, "the FBI redirected resources allocated to the D.B. Cooper case in order to focus on other investigative priorities."

This is the first in a series of essays concerning our collective future. The goal is to bring forth some of the main issues humanity faces today, as we move forward to uncertain times. In an effort to be as thorough as possible, we will consider two kinds of threats: those due to natural disasters and those that are man-made. The idea is to expose some of the dangers and possible mechanisms that have been proposed to deal with these issues. My intention is not to offer a detailed analysis for each threat — but to invite reflection and, hopefully, action.

Alabama authorities say a home burglary suspect has died after police used a stun gun on the man.  Birmingham police say he resisted officers who found him in a house wrapped in what looked like material from the air conditioner duct work.  The Lewisburg Road homeowner called police Tuesday about glass breaking and someone yelling and growling in his basement.  Police reportedly entered the dwelling and used a stun gun several times on a white suspect before handcuffing him.  Investigators say the man was "extremely irritated" throughout and didn't obey verbal commands.

It can be hard to distinguish among the men wearing grey suits and regulation haircuts on Pennsylvania Avenue in Washington. But David Margolis always brought a splash of color.

It wasn't his lovably disheveled wardrobe, or his Elvis ring, but something else: the force of his flamboyant personality. Margolis, a graduate of Harvard Law School, didn't want to fit in with the crowd. He wanted to stand out.

Montgomery Education Foundation's Brain Forest Summer Learning Academy was spotlighted Wednesday at Carver High School.  The academic-enrichment program is for rising 4th, 5th, and 6th graders in the Montgomery Public School system.  Community Program Director Dillion Nettles, says the program aims to prevent learning loss during summer months.  To find out how your child can participate in next summer's program visit Montgomery-ed.org

A police officer is free on bond after being arrested following a rash of road-sign thefts in southeast Alabama.  Brantley Police Chief Titus Averett says officer Jeremy Ray Walker of Glenwood is on paid leave following his arrest in Pike County.  The 30-year-old Walker is charged with receiving stolen property.  Lt. Troy Johnson of the Pike County Sheriff's Office says an investigation began after someone reported that Walker was selling road signs from Crenshaw County.  Investigators contacted the county engineer and learned signs had been reported stolen from several roads.


'Canadian Peanut Butter' Connects Mainers To Their Acadian Roots

Dec 25, 2012
Originally published on December 27, 2012 2:08 pm

Last Christmas, we told you about tourtières, the savory meat pies Canadians serve around the holidays. Now, we bring you cretons, a Québécois delicacy found throughout Canada and parts of New England this time of year.

In Maine, French-Canadians are the largest ethnic group — about a quarter of the population. But many here no longer speak French and are forgetting their family history. At Christmastime, some Mainers reconnect with those fading cultural roots by making cretons, a spiced pork pâté similar to the trendier French spread, rillettes. It's like a spreadable scrapple, as central to French-Canadian cuisine as chopped liver is to Eastern European Jews.

Portland, Maine is famous for its restaurants, but not overtly Franco-American ones. Chef Nate Nadeau, at the helm of the popular Fore Street, recently cooked a French-Canadian pop-up brunch here, serving poutine (Canadian-style fries and gravy) as the salad course and eggs paired with cretons.

"With food industrialization, a lot of the connections between people's food and their heritage have been lost," explains Nadeau, whose family ran a fried fish restaurant in New Hampshire when he was a child. "They're not that far away. They're right there. You just have to go back a generation or two."

Cretons, also known as gorton or corton, turns up at supermarkets and butchers shops throughout Maine and in neighboring Acadian states. The biggest US producer is mom-and-pop Mailhot Sausage Co., which makes cretons with ground pork loin or turkey, for a lower-fat version. Marc Mailhot's great-grandfather started the business in 1910, after migrating to Lewiston with the thousands of French-Canadians who came to work the mills here.

"It's the Canadian peanut butter," Mailhot says. "There's just shelves of the stuff there."

Traditionally, mill workers spread cretons with mustard on sandwiches instead of baloney. Many still butter their breakfast toast with greasy cretons instead. Others spread it on Saltine crackers or stuff it into puff pastry or mushrooms for hors d'oeuvres. But few agree on how to make cretons.

Every Franco-family has a different approach. Anne Tessier-Talbot, who runs a popular wine shop in Brunswick, swears by her father Hervey's recipe. She browns twice-ground pork shoulder (others use the butt) before adding grated onions, minced garlic and cinnamon, allspice and cloves (think pumpkin pie or mincemeat spices). Then, Tessier-Talbot pours in milk, to break down the proteins, and covers the pork with water to simmer for hours. The result, when chilled, is her family's Christmas spread. Her mémère even combined cretons with mashed potatoes as the filling for her tourtières, the popular meat pies.


Recipe adapted from Anne Tessier-Talbot of Tess' Market in Brunswick, Me. Also inspired by Robert Bisson of Bisson & Sons Meat Market in Topsham and Michael Sanders, author of the Fresh from Maine cookbook. You can vary the spices according to personal preference. Tessier-Talbot's father, Hervey, used to wrap whole cloves, allspice and a cinnamon stick in cheesecloth to simmer with the pork, discarding the bouquet when it was done. In addition to those listed below, some use nutmeg, ginger or crushed red pepper. Tessier-Talbot serves her spread with mustard and a sprinkle of garlic salt on top.


1 pound ground pork (from the butt, shoulder, loin or other scraps. Ask your butcher to finely grind it twice, if possible).

1 cup milk

1 ½ cups water

3/4 cup grated onions, including some of their juice

1 large clove garlic, minced (optional)

1 pinch ground cloves

1/4 teaspoon ground allspice

1/4 teaspoon cinnamon

½ teaspoon salt, or more to taste

Ground black or white pepper, to taste

Up to 1 cup bread crumbs (optional, Tessier-Talbot prefers without for more spreadable pate)

Add the pork to a deep sauté pan or stock pot over medium-high heat. No oil is necessary because the pork will release some grease. Brown until the pork is no longer pink, stirring. Then stir in onions and garlic.

Stir in spices, salt and pepper, and milk and breadcrumbs, if using.

After sautéing for about 10 minutes, add enough water to just cover the pork. Turn down to low heat, cover with lid askew to let steam escape, and simmer for two to four hours. Stir pot occasionally, smashing meat mixture against side of pot to form a smooth pate and prevent clumps. Taste and add more salt or seasonings as desired.

Remove from heat, pour off a little remaining liquid (if desired) and spoon into ramekins or glass bowls, smoothing the top with a rubber spatula. Cover with plastic wrap and refrigerate until well-chilled, at least several hours.

Serve spread on bread or crackers, with Dijon mustard and a pinch of garlic salt, if desired. Garnish with cornichons or other pickles.

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