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TALLAHASSEE, Fla. (AP) — Billionaire Mike Bloomberg is helping Florida felons pay their debts so they can vote in the presidential election. The former Democratic presidential candidate is taking action days after Florida Gov. Ron DeSantis won a court victory to keep felons who served their time from voting until they’ve also paid off fines, restitution and court fees. Bloomberg is part of an effort that has raised more than million dollars to help these felons vote in the presidential election. That’s in addition to 0 million he has pledged to help Joe Biden win Florida.“The right to vote is fundamental to our democracy and no American should be denied that right. Working together with the Florida Rights Restoration Coalition, we are determined to end disenfranchisement and the discrimination that has always driven it,” Bloomberg said in a written statement.A federal appellate court ruled on Sept. 11 that in addition to serving their sentences, Florida felons must pay all fines, restitution and legal fees before they can regain their right to vote. Under Amendment 4, which Florida voters passed overwhelmingly in 2018, felons who have completed their sentences would have voting rights restored. Republican lawmakers then moved to define what it means to complete a sentence.In addition to prison time served, lawmakers directed that all legal financial obligations, including unpaid fines and restitution, would also have to be settled before a felon could be eligible to vote.The Florida Rights Restitution Coalition had raised about million before Bloomberg made calls to raise almost million more, according to Bloomberg staffers.The case could have broad implications for the November elections. Florida has 29 electoral college votes that are crucial to President Donald Trump’s hopes of staying in the White House. 1861

Starting a new school year can raise challenges. Missing school days can put a child at risk academically. Chronic absenteeism – can translate into inability to master reading, failing subjects or even dropping out of high school.  The reasons may be complex but don’t worry because help is available! Why does attendance matter? 347

SYMMES TOWNSHIP, Ohio -- An Ohio man on Thursday kidnapped an 84-year-old woman at knifepoint, stole money from her and forced her to chauffeur him to a drug deal, according to a news release from the Hamilton County Sheriff's Office.Hamilton County Sheriff Jim Neil said authorities believe Brent Engel, 31, cornered and threatened the victim when she returned to her car after shopping at a CVS in Loveland, Ohio. Engel then forced the woman to drive to an ATM, withdraw money and drive him to purchase drugs, which he then used in the car.After five hours of ordering the victim to drive him around Hamilton County, Engel exited the vehicle and escaped, Neil said.The woman was not hurt in the incident. Engel, whose records include prior convictions for burglary, theft and drug use as well as an affiliation with a gang, now faces charges of aggravated robbery and abduction. He had not been arrested by Friday night.Neil said civilians with information about Engel's whereabouts should alert authorities immediately. Because of his gang affiliation, he “should be considered dangerous," and members of the public should not approach him. 1176

The anonymous juror's attorney just sent out a press release with a statement by the juror. It confirms what many have suspected: "The grand jury was not presented any charges other than the three Wanton Endangerment charges against Detective Hankison." pic.twitter.com/LB5hMjrzfU— Roberto Aram Ferdman (@robferdman) October 20, 2020 341

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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