Euro Watch: Spending Data Points to Continuing Woes in Euro Zone







PARIS — European consumers continue to cut back on spending, official data showed Wednesday, indicating that the region’s financial crisis and ailing job market were weighing on hopes of an economic recovery.




Retail sales in the 17-nation euro zone fell 1.2 percent in October from September, and were down 3.6 percent from a year earlier, Eurostat, the statistical agency of the European Union, reported Wednesday.


For the entire 27-nation European Union, sales declined 1.1 percent from September and 2.4 percent from October 2011, Eurostat said.


The big dip in retail sales was partly a result of front-loading of purchases before value-added taxes rose in some countries, said James Nixon, an economist in London for Société Générale.


The fiscal crisis in the euro zone and the austerity measures employed to combat it have made companies reticent about hiring, helping to drive the euro zone into recession in the third quarter. That has created a vicious circle, in which falling consumer spending is expected to weigh further on the economy.


A reading Wednesday on euro zone activity from a private data and analysis firm also suggested the economy continued to contract. Markit Economics’ composite purchasing managers’ index for November came in at 46.5. That was a bump upward from the 40-month low of 45.7 in October, but the 10th straight month below 50, a level that suggests shrinking output.


On Friday, Eurostat reported that unemployment in the euro zone rose to a record 11.7 percent in October from 11.6 percent a month earlier, and that the jobless rate among those under 25 years of age was 23.9 percent.


The European Commission on Wednesday expressed grave concern about the problem of youth unemployment, noting that just the immediate cost to governments — in terms of lost revenue and social outlays — worked out to an estimated €150 billion, or $196 billion, a year, or 1.2 percent of E.U. gross domestic product.


It recommended a new program to address the problem, with measures including job guarantees for young people, labor market changes to reduce obstacles to hiring across European borders, and further efforts to provide high-quality training and apprenticeship programs.


The European commissioner for employment and social affairs, Laszlo Andor, said in a statement that the cost of failing to help put young people to work would be “catastrophic.”


The European Central Bank and its British counterpart, the Bank of England, will hold policy meetings Thursday, and though signs of weakness would appear to give the central banks scope for action, neither is believed to be planning any major changes to current monetary policy.


Economists expect the E.C.B. to leave its main refinancing rate at 0.75 percent, while the Bank of England is expected to stand pat at 0.5 percent.


Action by the central banks has helped to calm markets and relieve the pressure on the euro, but conditions remain unsettled. As an indication of the stresses that have sent investors scurrying for the perceived safety of major sovereign bonds, yields on France’s 10-year sovereign debt fell on Wednesday to around 2 percent, the lowest level on record.


The dismal retail sales data came as the European Stability Mechanism, the euro zone’s permanent new bailout fund, said it had issued about €39.5 billion in bonds to cover the recapitalization of Spain’s banking sector.


Euro zone leaders agreed in June to provide up to €100 billion to help Spanish banks, which have been battered in the aftermath of a property bubble collapse and economic dislocation caused by austerity measures. The funds were originally raised by the bloc’s temporary bailout fund, the European Financial Stability Facility, and the transaction Wednesday represented an effective transfer of that money from the old facility to the permanent one.


The fund said that €37 billion would be handed over some time in December to the Spanish government’s own banking rescue fund, the FROB, to cover the needs of BFA-Bankia, Catalunya Banc, NCG Banco and Banco de Valencia. The FROB will use the remaining €2.5 billion to capitalize Spain’s “bad bank,” a company called Sareb that is being used to sift through soured assets.


The action Wednesday “is an important event as the E.S.M. has now started to actively fulfill its role as the permanent rescue mechanism for the euro zone,” Klaus Regling, the head of the European Stability Mechanism, said in a statement.


Mr. Nixon, of Société Générale, predicted that the euro zone economy would shrink in the fourth quarter at an annualized 1.2 percent rate, but said he expected some of the northern European economies, including Germany, to start pulling away from the laggards in 2013.


“We may have reached a bottom,” Mr. Nixon said, citing an easing of tension in the market for sovereign debt and smoother financing conditions. “At least things aren’t getting worse any faster.”


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Recipes for Health: Winter Squash and Walnut Spread — Recipes for Health


Andrew Scrivani for The New York Times





2 pounds pumpkin or winter squash, such as kabocha or butternut, seeds and membranes scraped away, cut into large pieces (if using butternut, cut in half crosswise, just above the bulbous bottom part, then cut these halves into lengthwise quarters and scrape away the seeds and membranes)


3 tablespoons extra virgin olive oil


1/2 medium onion, finely chopped


2 tablespoons finely chopped fresh mint


1/8 teaspoon freshly grated nutmeg


1/4 cup (1 1/4 ounces/35 g) lightly toasted walnuts, finely chopped


1 ounce Parmesan, grated (about 1/3 cup)


Salt and freshly ground pepper


1. Heat the oven to 425 degrees. Line a baking sheet with foil and oil the foil. Place the squash on the baking sheet and rub or toss with 1 tablespoon of the olive oil. Place in the oven and bake until tender, 40 to 60 minutes depending on the type of squash and the size of the pieces. Every 15 minutes use tongs to turn the pieces over so different surfaces become browned on the foil. Remove from the oven and allow to cool, then peel and place in the bowl of a food processor fitted with the steel blade. Pulse several times, scrape down the sides of the bowl, then purée until smooth.


2. Heat another tablespoon of the olive oil over medium heat in a large, heavy skillet and add the onion. Add a generous pinch of salt, turn the heat to medium low and cook, stirring often, until very tender, sweet and lightly caramelized, about 20 minutes. Remove from the heat and add to the squash. Add the mint, nutmeg, walnuts, Parmesan, and 1 tablespoon olive oil and pulse together. Season to taste with salt and pepper. Serve on croutons.


Yield: 2 cups


Advance preparation: This will keep for three to four days in the refrigerator and freezes well. It benefits from being made a day ahead.


Variation: Omit the Parmesan for a vegan version. If desired, blend in 1 to 2 teaspoons of light miso.


Nutritional information per tablespoon: 35 calories; 2 grams fat; 0 grams saturated fat; 1 gram polyunsaturated fat; 1 gram monounsaturated fat; 1 milligram cholesterol; 4 grams carbohydrates; 1 gram dietary fiber; 15 milligrams sodium (does not include salt to taste); 1 gram protein


Martha Rose Shulman is the author of “The Very Best of Recipes for Health.”


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Recipes for Health: Winter Squash and Walnut Spread — Recipes for Health


Andrew Scrivani for The New York Times





2 pounds pumpkin or winter squash, such as kabocha or butternut, seeds and membranes scraped away, cut into large pieces (if using butternut, cut in half crosswise, just above the bulbous bottom part, then cut these halves into lengthwise quarters and scrape away the seeds and membranes)


3 tablespoons extra virgin olive oil


1/2 medium onion, finely chopped


2 tablespoons finely chopped fresh mint


1/8 teaspoon freshly grated nutmeg


1/4 cup (1 1/4 ounces/35 g) lightly toasted walnuts, finely chopped


1 ounce Parmesan, grated (about 1/3 cup)


Salt and freshly ground pepper


1. Heat the oven to 425 degrees. Line a baking sheet with foil and oil the foil. Place the squash on the baking sheet and rub or toss with 1 tablespoon of the olive oil. Place in the oven and bake until tender, 40 to 60 minutes depending on the type of squash and the size of the pieces. Every 15 minutes use tongs to turn the pieces over so different surfaces become browned on the foil. Remove from the oven and allow to cool, then peel and place in the bowl of a food processor fitted with the steel blade. Pulse several times, scrape down the sides of the bowl, then purée until smooth.


2. Heat another tablespoon of the olive oil over medium heat in a large, heavy skillet and add the onion. Add a generous pinch of salt, turn the heat to medium low and cook, stirring often, until very tender, sweet and lightly caramelized, about 20 minutes. Remove from the heat and add to the squash. Add the mint, nutmeg, walnuts, Parmesan, and 1 tablespoon olive oil and pulse together. Season to taste with salt and pepper. Serve on croutons.


Yield: 2 cups


Advance preparation: This will keep for three to four days in the refrigerator and freezes well. It benefits from being made a day ahead.


Variation: Omit the Parmesan for a vegan version. If desired, blend in 1 to 2 teaspoons of light miso.


Nutritional information per tablespoon: 35 calories; 2 grams fat; 0 grams saturated fat; 1 gram polyunsaturated fat; 1 gram monounsaturated fat; 1 milligram cholesterol; 4 grams carbohydrates; 1 gram dietary fiber; 15 milligrams sodium (does not include salt to taste); 1 gram protein


Martha Rose Shulman is the author of “The Very Best of Recipes for Health.”


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Tool Kit: Apps and Accessories Help Make the iPad a Scaled-Down Darkroom





Over the years, I’ve been in and out of relationships with dozens of film cameras, Pentax, Canon, Nikon, Minolta and others, as a result of my passion for photography.




In the late 1990s, after college, I snapped so many photos that I ended up building a 5-by-6-foot darkroom in the corner of my living room in Brooklyn. There, standing amid long, dark strips of film under the glow of a dim red light, I spent countless hours mixing pungent chemicals and developing and printing photographs.


I have since retired most of my film cameras. Now, my camera bag is all digital, and my darkroom is 7 inches wide and 9.5 inches long: an Apple iPad.


The chemicals I once used have been replaced by a tiny, white USB connector that allows me to transfer my photos from any digital camera into the iPad in a matter of seconds.


What inspired me to jump from film to digital was immediacy — or impatience, depending on how you look at it. In the old days, I’d have to finish a roll of film, get home, develop it, wait, then wait some more. With digital, you snap a picture and there it is, like magic, on the back of your digital camera. With the iPad as a darkroom, it’s also editable immediately.


Editing your photos on an iPad instead of a conventional laptop also means you can carry one device fewer on your travels. Although most applications on the iPad will shrink the size and therefore the quality of your images when you import them, there are apps that can deal with full-size images. You can even connect wirelessly to printers intended to work with the iPad.


For older iPads with a 30-pin connection, Apple sells the $29 Apple iPad Camera Connection Kit. It comes with two connectors that plug directly into the iPad’s base. One has a USB cable slot, which works with almost any camera, and the other has a slot for SD memory cards.


There are also many less expensive third-party connectors, including a 2-in-1 Camera Connection Kit ($10) available from Amazon.


The cables for newer iPads, with the lighting connector, are overpriced, with each connector costing $30.


To transfer the photos from your camera, you plug a connector into the base of your iPad, connect your camera with a USB cord, then turn the camera on. The iPad will detect that the device is connected and allow you to select which images you would like to import. It’s quicker than a Polaroid.


The immediacy of digital has pushed photographers to want to edit their photos and then share them right away. A number of applications allow you to do this, some free and some costing as much as $20.


SnapSeed ($5) is an app made specifically for multitouch photo-editing. Sliding your finger up and down on the screen will allow you to alter the image, changing the contrast, brightness or saturation. A feature called Selective Adjust allows you to drag little adjustable pointers all over a picture to tweak the lighting in specific areas.


Apple’s own iPhoto application ($5) for the iPad also has some advanced features. You can apply filters, turning a color photo into a sepia or “vintage” image. If you’re in a rush, “auto-enhance” will try to improve the image for you. There are also brushes that pop out from the bottom of the screen, making your iPad feel like a painter’s palette. These can be used to remove red-eye and soften or sharpen an image.


Adobe, the big maker of graphics and photoediting software, offers two photo-specific iPad applications. Photoshop Express, which is free, has some limited editing features, like adjusting tint, saturation and exposure, but it’s really for novices. Advanced users will want to try Photoshop Touch ($10). This application offers similar controls to Adobe software on a standard computer — layers, curves, the ability to add text, and other advanced features. But be warned: the app is somewhat confusing to navigate, and you will have to take some time with its tutorial before jumping in.


For photographers who want to take iPad editing to another level, there are more advanced — and expensive — options.


Jeff Carlson, author of the book “The iPad for Photographers,” sometimes bypasses the iPad camera connection kit in favor of an EyeFi SD card and an app called ShutterSnitch ($16). EyeFi cards, which range from $40 to $100 depending on speed and memory size, can connect directly with your iPad wirelessly. Mr. Carlson said that although EyeFi offers a free app, ShutterSnitch is much faster and has a more advanced interface.


Mr. Carlson said he sometimes captures RAW images with his digital cameras. These are uncompressed and large files, often used by professional photographers because they preserve more of the image quality than standard JPEG files. To handle these files he sometimes uses the apps piRAWnha or Photoraw, both $10. But his favored application is Photosmith ($20) an advanced tool that can wirelessly transfer pictures to your desktop computer for printing or editing later.


The only question remaining is which iPad to use. The newer iPads with retina displays are the best choice for editing, as the screen is phenomenally crisp. But they are also expensive. Of course the iPad Mini is lighter, and a fraction of the price, so it might be a better option for vacation snaps. But if you’re someone who really wants to get into your digital photos, you might be disappointed with the Mini’s screen resolution and prefer the big version.


Although digital cameras have changed the way most photographers shoot, I haven’t retired all of my film equipment just yet. There is one area of photography that most app makers and digital camera companies seem to have neglected: black and white.


All of the apps mentioned in this article can strip the color out of an image like a scene from the movie “Pleasantville,” but none have succeeded in recreating the authentic look of black and white photos. In most instances, shooting black and white on digital cameras can feel like making a pizza in a microwave: sure, it looks like a pizza, but it’s just not right.


So every once in a while I will still shoot a roll of 3200-speed black-and-white film on one of my old cameras. Then off I go to a darkroom to get it developed. Nowadays, while I sit waiting amid those pungent and familiar smells, I have my digital darkroom with me, and I edit photos on my iPad while the chemicals work their magic.


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Blood Is Shed as Egyptian President’s Backers and Rivals Battle in Cairo


Asmaa Waguih/Reuters


Supporters of the Muslim Brotherhood walked past tanks outside the Egyptian presidential palace in Cairo on Thursday. More Photos »







CAIRO — Angry mobs of Islamists battled secular protesters with fists, rocks and firebombs in the streets around the presidential palace for hours overnight in the first major outbreak of violence between political factions here since the revolt against then-President Hosni Mubarak began nearly two years ago.




By early Thursday, at least four people had died and more than 350 injured, according to the Health Ministry. Each side claimed that one of its own had been killed, spurring the fighting. News reports also said armored vehicles were being deployed to protect the presidential palace.


Three senior advisers to Mr. Mubarak’s successor, Mohamed Morsi, Egypt’s first freely elected president, resigned during the clashes, blaming him for the bloodshed, and his prime minister implored both sides to pull back in order to make room for “dialogue.”


The scale of the clashes, in an affluent neighborhood just outside Mr. Morsi’s office in the presidential palace, raised the first doubts about Mr. Morsi’s attempt to hold a referendum on Dec. 15 to approve a draft constitution approved by his Islamist allies over the objections of his secular opposition and the Coptic Christian Church.


Periodic gunshots could be heard at the front lines of the fight, and secular protesters displayed birdshot wounds and pellets. But it could not be determined whether the riot police or Islamists or the opposition had fired the guns.


Many in both camps brandished makeshift clubs, and on the secular side a few carried knives. Thousands joined the battle on each side. The riot police initially tried to fight off or break up the crowds with tear gas, but by about 9:30 p.m. Wednesday, the security forces had all but withdrawn. They continued to try to separate the two sides across one boulevard but stayed out of the battle that raged on all around.


In a city square on the Islamist side of the battle lines, a loudspeaker on the top of a moving car blared out exhortations that the fight was about more than politics or Mr. Morsi.


“This is not a fight for an individual, this is not a fight for President Morsi,” the speaker declared. “We are fighting for God’s law, against the secularists and liberals.”


Protesters reportedly set fire to Muslim Brotherhood political offices in the cities of Suez and Ismailia.


Even after two years of periodic battles between protesters and police, Egyptians said they were shocked and alarmed by the spectacle of fellow citizens drawing blood over matters of ideology or political power.


“It is Egyptian fighting Egyptian,” said Mohamed Abu Shukka, 23, who was blocked from entering his apartment building and shaking his head.


Distrust and animosity between Islamists and their secular opponents have mired the outcome of Egypt’s promised transition to democracy in debates about the legitimacy of the new government and its new leaders’ commitment to the rule of law.


The clashes followed two weeks of sporadic violence around the country since Mr. Morsi, a former leader of the Muslim Brotherhood movement, seized temporary powers beyond the review of any court, removing the last check on his authority until ratification of the new constitution.


Mr. Morsi has said he needed the expanded powers to block a conspiracy by corrupt businessmen, Mubarak-appointed judges and opposition leaders to thwart Egypt’s transition to a constitutional democracy. Some opponents, Mr. Morsi’s advisers say, would sacrifice democracy to stop the Islamists from winning elections.


Mr. Morsi’s secular critics have accused Mr. Morsi and the Islamists of seeking to establish a new dictatorship, in part by ramming through a rushed constitution that they charge could ultimately give new power over society to Muslim scholars and Islamists groups. And each side’s actions have confirmed the other’s fears.


As Wednesday’s clashes began, Vice President Mahmoud Mekke offered a compromise that seemed to go nowhere. Mr. Mekke proposed that both sides agree in advance on a package of amendments to the text of the draft constitution to build more support for it before the Dec. 15 vote.


Mai Ayyad contributed reporting.



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Los Angeles and Long Beach Ports to Reopen After Strike





LOS ANGELES — After an eight-day strike that crippled the ports of Los Angeles and Long Beach, clerical workers from a local office of the International Longshore and Warehouse Union on Tuesday night agreed to a new contract with the terminal operators at the ports. Union members will return to work Wednesday morning.




As the strike dragged into its second week, both sides had come under increasing pressure from local officials to end the dispute, which had threatened to derail the Southern California economy during the holiday season. Officials from the Port of Long Beach estimated that $650 million in trade has been idled each day of the strike and a federal mediator arrived on Tuesday to help broker a deal.


“I am pleased to announce that an agreement has been reached between labor and management that will bring to an end the eight-day strike that has cost our local economy billions of dollars,” Los Angeles Mayor Antonio Villaraigosa said in a statement released Tuesday night. “With the strike now ending, we must waste no time in getting the nation’s busiest port complex’s operations back up to speed.”


Although only about 600 clerical workers had been participating in the strike, they managed to shut down 10 of the 14 shipping container terminals at the two ports, because thousands of longshoremen from the union would not cross the picket lines.


“This victory was accomplished because of support from the entire family of 10,000 members” of the International Longshore and Warehouse Union in the harbor community, Robert McEllrath, the president of the union, said in a statement announcing the agreement.


Neither the union nor the terminal operators offered details of the new contract agreement on Tuesday night.


Steve Getzug, a spokesman for the Harbor Employers Association, which represents the terminal operators, said the union voted on the proposal from the employers on Tuesday shortly before the federal mediator arrived. He added that the deal included “some compromise on staffing issues that were important to the employers.”


“And, importantly, a deal has been reached,” Mr. Getzug said. “The longshoremen expected to return 7 a.m., ready to get the cargo moving again.”


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Recipes for Health: Mediterranean Lentil Purée — Recipes for Health


Andrew Scrivani for The New York Times







The spicing here is the same as one used in a popular Egyptian lentil salad. The dish is inspired by a lentil purée that accompanies bread at Terra Bistro in Vail, Colo.




1/4 cup olive oil


1 large garlic clove, minced or pureed


1/2 teaspoon freshly ground cumin seeds


1/2 teaspoon freshly ground coriander seeds


1/8 teaspoon freshly ground cardamom seeds


1/4 teaspoon ground fenugreek seeds


3/4 cup brown or green lentils, washed and picked over


Salt and freshly ground pepper to taste


1 tablespoon plain low-fat yogurt (more to taste) or additional liquid from the lentils for a vegan version


Chopped cilantro for garnish (optional)


1. Combine 2 tablespoons of the olive oil and the garlic in a small frying pan or saucepan over medium heat. When the garlic begins to sizzle, add the spices. Stir together for about 30 seconds, then remove from the heat and set aside.


2. Place the lentils in a medium saucepan, cover by 1 to 2 inches with water, add a bay leaf, and bring to a boil. Add salt to taste, reduce the heat and cook until tender, 40 to 50 minutes. Remove the bay leaf. Taste and adjust salt. Place a strainer over a bowl and drain the lentils. Transfer to a food processor fitted with the steel blade.


3. Purée the lentils along with the garlic and spices. With the machine running add the additional olive oil and the garlic. Thin out as desired with the broth from the lentils. The purée should be very smooth; if it is dry or pasty, add more yogurt, broth, or olive oil. Taste and adjust salt. If desired add a few drops of lemon juice. Transfer to a bowl and sprinkle the cilantro over the top if desired, or spread directly on croutons or pita triangles.


Advance preparation: This will keep for four days in the refrigerator. You will probably need to moisten it with additional yogurt, olive oil or broth, and you may want to warm it and drizzle on a little more olive oil before serving.


Nutritional information per tablespoon: 31 calories; 2 grams fat; 0 grams saturated fat; 0 grams polyunsaturated fat; 1 gram monounsaturated fat; 0 milligrams cholesterol; 3 grams carbohydrates; 1 gram dietary fiber; 1 milligram sodium (does not include salt to taste); 1 gram protein


Martha Rose Shulman is the author of “The Very Best of Recipes for Health.”


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Recipes for Health: Mediterranean Lentil Purée — Recipes for Health


Andrew Scrivani for The New York Times







The spicing here is the same as one used in a popular Egyptian lentil salad. The dish is inspired by a lentil purée that accompanies bread at Terra Bistro in Vail, Colo.




1/4 cup olive oil


1 large garlic clove, minced or pureed


1/2 teaspoon freshly ground cumin seeds


1/2 teaspoon freshly ground coriander seeds


1/8 teaspoon freshly ground cardamom seeds


1/4 teaspoon ground fenugreek seeds


3/4 cup brown or green lentils, washed and picked over


Salt and freshly ground pepper to taste


1 tablespoon plain low-fat yogurt (more to taste) or additional liquid from the lentils for a vegan version


Chopped cilantro for garnish (optional)


1. Combine 2 tablespoons of the olive oil and the garlic in a small frying pan or saucepan over medium heat. When the garlic begins to sizzle, add the spices. Stir together for about 30 seconds, then remove from the heat and set aside.


2. Place the lentils in a medium saucepan, cover by 1 to 2 inches with water, add a bay leaf, and bring to a boil. Add salt to taste, reduce the heat and cook until tender, 40 to 50 minutes. Remove the bay leaf. Taste and adjust salt. Place a strainer over a bowl and drain the lentils. Transfer to a food processor fitted with the steel blade.


3. Purée the lentils along with the garlic and spices. With the machine running add the additional olive oil and the garlic. Thin out as desired with the broth from the lentils. The purée should be very smooth; if it is dry or pasty, add more yogurt, broth, or olive oil. Taste and adjust salt. If desired add a few drops of lemon juice. Transfer to a bowl and sprinkle the cilantro over the top if desired, or spread directly on croutons or pita triangles.


Advance preparation: This will keep for four days in the refrigerator. You will probably need to moisten it with additional yogurt, olive oil or broth, and you may want to warm it and drizzle on a little more olive oil before serving.


Nutritional information per tablespoon: 31 calories; 2 grams fat; 0 grams saturated fat; 0 grams polyunsaturated fat; 1 gram monounsaturated fat; 0 milligrams cholesterol; 3 grams carbohydrates; 1 gram dietary fiber; 1 milligram sodium (does not include salt to taste); 1 gram protein


Martha Rose Shulman is the author of “The Very Best of Recipes for Health.”


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Gadgetwise Blog: The Nabi Jr.: A Tablet for Kids

Coming next month, Nabi Jr. is a 5-inch, 8 GB $99 Android tablet that can do double duty as a baby monitor or a karaoke machine. Educational apps, games and videos are pre-loaded. It has a single rotating front and back camera.

The maker of the device, Fuhu, brags: No cartridges; no AA batteries and includes Wi-Fi and Bluetooth. If the tablet is successful, it could mean serious competition for toy-based options from Leapfrog and VTech.

The Nabi Jr. has its own app store, with the promise of being able to side-load the Amazon app store. If so, this could be a major advantage; previous Nabi tablets have made it very hard to download mainstream apps that don’t go through the Fuhu toll booth.

Fuhu is also selling add-ons, and this is where things get interesting. The add-ons include an infrared night vision camera with a remote zoom for use as a baby monitor. When synced to Fuhu’s cloud server, you can use a second Android phone to have your own video baby monitor on steroids — with two-way communication abilities, a room temperature display, sound level meter and a low-battery alert. Other add-ons include a Karaoke Machine that plugs into your big screen through the HDMI cable, and a cash register simulator will be available in toy stores mid-December. Add $30 for the 16GB model. Accessories will be available in February 2013.

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Typhoon Said to Have Killed Hundreds in Philippines





MANILA – Rescue teams were trying to reach isolated villages in the southern Philippines on Wednesday after a powerful out-of-season typhoon tore through the region, leaving more than 200 people dead, according to local officials.




Typhoon Bopha packed winds of up to 100 miles per hour when it struck Tuesday, bringing torrential rains that flattened entire villages, leaving thousands homeless, as well as washing out roads and bridges needed by rescue personnel trying to reach stricken regions.


Officials in two of the hardest-hit areas told local news outlets that the death toll had surpassed 200, though the national government said Wednesday afternoon that just over 100 deaths had been confirmed. Officials said that figure was likely to increase as rescue teams reached devastated remote villages. In one area alone, Compostela Valley, more than 200 people were missing.


The storm was weakening and leaving the Philippines on Wednesday. The Philippines is hit by more than 20 powerful tropical storms per year, but Bopha struck remote communities off the usual storm path that are not accustomed to such strong typhoons.  


In December of last year, Tropical Storm Washi killed more than 1,200 people and left hundreds of thousands homeless. Officials this year called for mandatory early evacuations of vulnerable communities.


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