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Ten journalists were among 31 people killed in a series of attacks in Afghanistan on Monday, including a BBC reporter and a well-known photographer who had written of the dangers of reporting in the Afghan capital.Nine journalists were killed in suicide bombings in the capital, Kabul. Shah Marai of Agence France Presse was among a group of journalists who died when a bomber disguised as a TV cameraman detonated a second bomb at the site of an earlier explosion. Both attacks were claimed by Islamic State.In a separate incident, Ahmad Shah, a 29-year-old reporter with the BBC's Afghan service, was shot dead by unknown gunmen in Khost province, the BBC said. Najib Sharifi, director of the Afghan Journalists Safety Committee, said Shah was on his way home when the attack took place. 797

Tesla on Thursday recalled about 123,000 Model S sedans, asking customers with cars built before April of 2016 to have their power steering bolts replaced.A Tesla spokesperson said the company has observed "excessive corrosion" of the part in some cold climates where a certain type of road salt is used.No injuries or accidents have been reported in connection with the issue, the spokesperson said.A Tesla spokesperson said that if the bolts fail, the driver should still be able to control the vehicle. The issue can make the car more difficult to steer at low speeds and to parallel park, and it should "not materially affect control at high speed."The company sent out emails to Model S owners who have cars included in the recall.The Model S has been lauded for its safety ratings, but news of this recall comes at a rough time for Tesla.Its stock price has plunged more than 25% over the past month. Investors are worried about the startup's ability to deliver on its first mass-market car, the Model 3, which has been plagued by manufacturing woes.Tesla's stock sank nearly 4% during after-hours trading Thursday after news broke about the Model S recall. 1171

The attorney for the porn star who claims to have slept with Donald Trump told CNN's "New Day" on Monday to expect more evidence that suggests Trump knew about the hush agreement his client now argues is invalid.Michael Avenatti, the attorney for Stormy Daniels, said new evidence will likely be brought forward "over the next few weeks and months" that will help prove Trump was aware of a 0,000 hush agreement drawn up by Trump's personal lawyer, Michael Cohen, and executed just before the 2016 election."It is just the beginning," Avenatti said on "New Day." "We have a whole host of evidence. This is not going away. And Mr. Cohen better come clean for the American people, and they better do it quickly." 721

The American Bar Association will no longer review its "well qualified" rating of Justice Brett Kavanaugh now that the Senate confirmed him, an ABA official told CNN Monday.The official, who declined to speak on the record, cited an ABA policy of ending its rating process once a nominee is confirmed."Per the published policy and historical practice of the Standing Committee on the Federal Judiciary, once a justice or judge is confirmed, the Standing Committee's rating process is closed," the ABA's website states.The group had previously said that because of the allegations against Kavanaugh of sexual assault and conduct during his September 27 Senate Judiciary Committee hearing, it would reevaluate its rating. Kavanaugh has denied the allegations against him.The ABA's president had also taken the extraordinary step for the group by calling for the Judiciary Committee to delay its vote on Kavanaugh. 919

The "City by the Bay" is known for more than a few things. Treacherous hills, cable cars, golden bridges and…Sourdough bread, which is San Francisco’s not so well-kept secret for at least the last 150 years, if not longer. Just ask Jen Latham.“The Basque country, which is that region kind of in between France and Spain, has an amazing tradition of this exact style of bread, like that very crusty, very wet, very open crumb bread. And during the gold rush and just after the gold rush, there was this huge influx of Basque people to the to this area. They brought that tradition of bread here,” said Latham.Latham is the head of Bread at Tartine Bakery in San Francisco.Ever since San Francisco boomed in the mid 1800’s with the gold rush, the city has been a haven for the sour bakers. The tradition is alive and well at Tartine.What makes sourdough different than other bread? It’s this little thing called a starter.“It’s a paste of flour and water that’s inoculated with the right balance of yeast and bacteria to raise dough,” said Latham.Yup just mix a little flour and water and let it collect the natural bacteria in the air and you too can have your very own sourdough starter. And since the onset of the COVID-19 pandemic people have.People at home have been making, feeding, and nurturing their own starter at home.“Hopped on the bandwagon during COVID, just like millions of people probably did. Kind of found some blogs and started from there but it’s been going since like April,” said TC Jamison, a home baker.Jamison started his starter six month ago when the lockdowns were in full swing. He’s been baking and feeding it ever since.“You’re dealing with something that’s alive, so it’s going to be different every time,” said Jamison.Yup, feeding it fresh flour and water every day, for six months. It’s a lot of work.“The starter has been going, the one that we use now for well over 20 years,” Latham explained.So Jamison has a little ways to go. Some bakeries in San Francisco have had an ongoing starter for more than 150 years.But Jamison has a pretty special goal for his starter."My daughter was born in June. I was pretty hell bent on keeping the starter going before she was born and then afterwards. So now I can always say, that’s been around since before you were born,” he said. That will go down in the dad joke hall of fame.At Tartine, they’ll continue to shape, fold, and flour their way into the fabric of San Francisco sourdough history.“You’re never done learning about bread. There’s always more to learn. There’s always things you can change, there’s infinite variables. The flour and the weather and you’re fermentation management, timing, temperature. You’re never done,” said Latham 2732

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