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The siege, blamed on the Rapid Support Forces, has sparked a new humanitarian catastrophe and marks an alarming turning point in the Darfur region, already overrun by violence.

Women from a Kyiv suburb traumatized by a 2022 massacre by Russian troops joined a volunteer air defense unit to take down Russia's drones — and deal with their fears.

Settling Gaza is not Israel's official policy. But prominent politicians took part in a pro-settlement rally Monday, and some see possibility in what recently appeared to be a far-fetched proposition.

The Supreme Court’s decision on homelessness will test a shelter system that’s full of problems – and lacking accountability.

The death rate for Marburg virus can be as high as 90%. There are no approved vaccines and treatments. So how did Rwanda achieve what one doctor calls an "unprecedented" success in controlling its outbreak?

In honor of Asian American, Native Hawaiian, and Pacific Islander (AANHPI) Heritage Month, we’ve collected our favorite books featuring Asian and Pacific Islander characters created by Asian or AANHPI authors or artists.

Athletes who contracted childhood polio share their stories of how they overcame the consequences of the disease — and what sports means to them.

Debate is hot about the impact of a higher minimum wage. Half a million Californians work in fast-food, where wages had stagnated for decades. Restaurant owners warn of higher prices and fewer hours.

It's a big win for cooks, cashiers and other fast-food employees, among the least paid in the workforce. Restaurant owners and franchisees warn of higher prices and cuts to workers' hours.

Join us on Thursday, April 18 for our first dinner of the season as we unite San Diego's culinary visionaries. Guided by the expertise of Be Saha Hospitality Group’s Chef Janina Garay and Chef Carlo Guadarado in collaboration with Mario Guerra, owner of Leucadia Co. which includes Valentina, Moto Deli, Corner Pizza, Hamburger Hut and soon—Vale Bodega. The trio of culinary greats will give guests a curated 5-course dinner at an undisclosed location with wine pairings from Ricardo Zarate Jr, Level 2 Sommelier. A San Diego native and passionate about travel and hospitality, Mario Guerra infuses his restaurant concepts, including Valentina, with pieces from his global travels, meticulously curating every aspect, from food to design, drawing inspiration from Catalunya, Amsterdam, and Mexico City. Valentina, named after Guerra's daughter, is a relaxed neighborhood bistro and wine bar in North County. It offers a seasonally inspired menu and an inviting atmosphere, providing Leucadia residents with a delightful dining experience. Chef Janina Garay, Culinary Director at Be Saha Hospitality Group, brings Michelin-starred training to her role. She led Addison Restaurant to a Michelin star and owns Cannella. She played a pivotal role in launching Tahona and Wormwood, solidifying her impact on San Diego's culinary scene. Beyond her culinary achievements, Chef Garay is dedicated to empowering women in the industry, breaking down gender barriers, and advocating for diversity. She inspires female chefs, showing that talent and hard work can overcome traditional boundaries. Chef Carlo Guardado's culinary journey, rooted in Fallbrook and Aguascalientes, showcases a deep respect for locally sourced ingredients and sustainable practices. As a recent addition to the Be Saha Hospitality team, his current focus is on open fire cooking, elevating dining experiences across San Diego's dynamic culinary market. Indulge in a night of culinary bliss at The Blank Table's April 18th Dinner. Reserve your spot now and experience an evening of exquisite flavors, forward-thinking company, and unforgettable memories! About The Blank Table | This multi-sensory evening features a five-course pre-fixe menu with pairings from some of San Diego’s top mixologists and the region’s winemakers. TBT is designed as a secret dinner series, with most of the details- including location and menu- revealed the evening before the event via email with a link to an obscure, unknown and off-the-beaten-path location. Committed to reinvesting in the local community and native creatives, menus feature sustainable, seasonal and complex flavors while utilizing a broad range of spirits explicitly crafted for each dish. Co-founded by Alexandria Ott, The Blank Table is produced by Chrome City Creative Studio in partnership with Be Saha Hospitality Group.