HARNES, France--(BUSINESS WIRE)--Nov 8, 2023--

By Juby Babu Trucking firm Estes Express has submitted a revised stalking horse bid worth $1.525 billion in

Antonee Robinson did a series of backflips after scoring a stunning goal.

Loved ones gathered on Sunday to honor Rachel Morin’s memory as her killer remains at large weeks after she was found dead on the Ma & Pa Trail in Bel Air, Maryland. The 37-year-old’s heartbroken mother shared what she felt when she found out her daughter’s body had been found. “The pain was so unbearable,” Patty Morin said. Morin was found dead after heading off for a walk along on the trail on 6 August. Harford County Sheriff Jeff Gahler recently told Fox News that identifying and catching the suspect is a “top priority” amid fears that he could do “something harmful to someone else”. “This individual poses a threat to every community from here to Los Angeles because we don’t know where he’s laying his head at night,” Sheriff Gahler said. The Harford County Sheriff’s Office revealed that DNA found at the scene of Morin’s murder had been matched to the DNA left at a home where an unknown man broke into a home in Los Angeles and violently attacked a young girl back in March. “The public will not be safe until we get him in custody,” Sheriff Gahler said. Read More Maryland police have DNA matching Rachel Morin murder suspect and video images but no identity Rachel Morin’s mother breaks silence on daughter’s killing Maryland sheriff calls out ‘heinous coward’ who killed mother-of-five Rachel Morin Rachel Morin’s boyfriend speaks out after police name man wanted over sex assault as suspect in murder Rachel Morin killer ‘not going to stop’ unless arrested, police say as new clues dry up

Toyota is selling a part of its stake in components maker Denso to raise cash for its drive toward electric vehicles and other innovations

Migrants who have crossed the U.S.-Mexico border and travel to cities around the country are running into a disjointed health care systems when they need treatment

The Carolina Panthers have given rookie quarterback Bryce Young the first-team reps in practice this week, a move that coach Frank Reich said is the next step in his progression

Top wrestling star CM Punk, real name Phil Brooks has been fired by All Elite Wrestling following a fight with fellow wrestler Jack Perry at the All In show at Wembley Stadium last Sunday. The 44-year-old returned to AEW earlier this year after overcoming an injury but it came under a cloud of controversy following his comments and a subsequent fight 12 months ago with The Elite at All Out 2022. Punk, as the top star in the company, was given his own show 'Collision' upon his return and began a storyline where he was declaring himself the 'Real World Champion.' However, things reportedly turned sour upon Punk's return with reports of several disagreements breaking out between him and other wrestlers including Jack Perry, who made a thinly veiled comment about Punk at Wembley on Sunday which sparked an incident backstage between the pair. Now in a statement released by AEW, the company has confirmed that his contract has been terminated: "All Elite Wrestling (AEW) has terminated the wrestler and employment agreements between Philip Brooks (CM Punk) and AEW with cause, effective immediately. The termination was confirmed today by Tony Khan, CEO, General Manager and Head of Creative of AEW. "The termination follows a weeklong internal investigation of an incident occurring backstage at AEW – All In London on Sunday, August 27. Following the investigation, the AEW Discipline Committee met and later convented with outside legal counsel before making a unanimous recommendation to Khan that CM Punk be terminated with cause." In addition, AEW's co-founder and owner Tony Khan said: "Phil played an important role within AEW and I thank him for his contributions. The termination of his AEW contracts with cause is ultimately my decision, and mine alone. Of course, I wish I didn’t have to share this news, which may come as a disappointment to many of our fans. Nevertheless, I am making the decision in the best interests of the many amazing people who make AEW possible every week – our talent, staff, venue operators and many others whose efforts are unsung but essential to bringing our fans great shows on television and at arenas and stadiums throughout the world." Talk has immediately sparked debate as to what Punk will do next with many speculating that he could return to WWE, a company he walked out on in 2014. Earlier this year, the current World Heavyweight Champion Seth Rollins was asked for his thoughts on Punk returning to his former employer. Speaking to journalist Nick Hausman, Rollins said: "Philly Phil, stay away. Stay away, you cancer, get away from me forever. I don't like Phil. I don't like Phil, he's a jerk. Did we just figure that out? Everybody in the room is like, ‘did he say that?' Yeah, he's a jerk. Come on. We figured it out over there, we knew it over here. I don't want him back. Go do something else. Bye bye. See you later.” Punk's last match for AEW was to open the start of the record-breaking All In show at Wembley where he successfully defended the 'Real World Championship' against Samoa Joe. Sign up for our free Indy100 weekly newsletter Have your say in our news democracy. Click the upvote icon at the top of the page to help raise this article through the indy100 rankings.

WASHINGTON Congress is staring down a Nov. 17 deadline for avoiding U.S. government shutdowns and likely will have

One year ago today, Draymond Green punched Jordan Poole in Warriors practice. What did Poole say to Green to warrant such a reaction?

First, they came for our energy bills. Now, they’re waging war on our beloved fish and chips. When will the tyranny end? Probably not any time soon and certainly not in Padstow, where Rick Stein has decided to add a £2 surcharge for extras like gravy, curry sauce and aioli at his fish and chippy. Apparently even celebrity can’t protect you from “food inflation, energy costs and rising wages”. Naturally, all hell broke loose among Padstow punters, who were outraged at the additional cost to their already £20 order. “I’ve always felt that there’s something of the night about him,” one decried. “Let’s boycott it,” exclaimed another. Let me add an unpopular opinion to the opprobrium. Back off, penny pinchers. Ketchup doesn’t come for free just because you decided to dine at Stein’s. It’s a product like any other, and it comes with a price. Why should Stein, or any other restaurant, have to pay it? As a restaurant critic, I’m aware that dinner is getting quite dear. But my advice for anyone complaining about prices is: have some perspective. My initial thoughts on hearing the news from Padstow were twofold. Firstly, if you don’t want to pay upwards of £20 for fish and chips, why don’t you just… go somewhere else? Stein’s is hardly the only joint in town. It’s also not the highest rated so if you are splashing the cash, splash it elsewhere. Secondly, what do people expect? Prices are going up in every aspect of our lives. Restauranteurs aren’t immune to that – they face exactly the same problems we do, if not more. The only thing alarming about the news is that even a brand as big as Rick Stein’s is struggling to survive. For a sachet of Heinz mayonnaise, sure, Stein should probably suck it up (though I imagine that, too, costs more these days). But is it so far-fetched to charge for condiments that are made in house, on the day, with quality ingredients, by trained chefs? Yes, Stein could just plonk it onto his already extortionate prices (£16.95 for cod and chips? You must be joking), but I imagine you might have a thing or two to say about that as well. At least he’s giving you the choice of paying for condiments at all. If you replicated the recipe at home, I’d be surprised if you could get the ingredients for under £2 in the supermarket. That perspective should extend to the impact our changing climate has had on fishing. We’re catching far fewer fish, which has driven up the price of a catch by 11 per cent in the last year. Politics also plays a role, where tariffs on Russia, which previously supplied 40 per cent of white fish in the UK, have forced fishermen to cast their nets elsewhere. The cost of vegetable oil has also gone up by 80p per litre. Given the fish and chip industry uses somewhere in the region 100,000 tons of the stuff, that’s an enormous cost for restaurants to shoulder. Even potatoes are heading upwards of £400 per ton due to increased fertiliser costs and the impact of last year’s hot summer. Then there’s the energy crisis – businesses don’t enjoy a price cap. You can see what I’m getting at. It’s a perfect storm. While arguments that a business as big as Stein’s should be able to absorb the costs somewhere in the empire are totally fair, the news reflects the struggle of all restaurants to reconcile spiralling costs with diner expectations. Earlier this year, Mandy Yin, owner of London laksa bar Sambal Shiok, responded to complaints from diners that prices were too high with a detailed breakdown of how much it costs to produce a single dish. From a portion of their £13 fried chicken, the business only makes 30p. This whole debacle also reminds me of a conversation I had recently with Charlie Bigham, a household name mainly for his boujie “ready meals” (he despises the term). When I asked him to justify why his fish pie now costs around £10 for two people, he gave me the usual spiel about rising costs etcetera, then asked: but why are we so obsessed with paying less and less for food? If we care about the quality of the produce, the impact on the environment and fair pay for the people that work in the industry, shouldn’t we be prepared to pay a bit more? For those lucky enough to be in the contingent that can afford fish and chips, £2 curry sauce might not be the hill to die on. Don’t get me wrong: I think it’s outrageous. But I don’t blame the restaurants. Next time you’re in Padstow, a little understanding, perspective and kindness would go a long way. Read More London’s best new restaurants: From Spanish-Welsh fusion at Mountain to British kitsch at 20 Berkeley The dish that defines me: Michele Pascarella’s Neapolitan ragu Is bottomless prosecco going to be killed off by climate change?

World number one Carlos Alcaraz admits he occasionally hankers for anonymity after a breakout year that saw him emerge as the hottest...