A Miami-based dancer is suing the owners and producers of the Broadway musical "Movin' Out" for more than $100 million in damages on grounds that she was emotionally abused and fired after her breasts grew too large for her costumes.

How to get a job in Washington, that balmy, bipartisan town: Direct an organization that opposes contraception on the grounds that it is "demeaning to women." Compare premarital sex to heroin addiction. Advertise a link between breast cancer and abortion — a link that was refuted in 1997. Rant against sex ed. And hatch a loony theory about hormones

Malak Ghorbany is a woman in Iran who was recently sentenced to death by stoning. There is a petition protesting this inhumane sentence that will be sent to the United Nations. "Under Iran's Penal Codes, she will be buried up to her breasts in a hole in the ground, ... then small stones "will be pelted at her until she is dead."

During the last twelve months the IGDA SEX-SIG has been formed, breasts appeared in Oblivion, booth babes were banned from E3 and Wonder Woman was ejected, and rafts of proposed legislation in the US has been struck down on First Amendment grounds.

Women with hereditary breast cancer who have seen the disease return are to take part in a ground-breaking study. The international research is being carried out by Breakthrough Breast Cancer and Cancer Research UK experts.

Turkish cuisine inherited its Ottoman heritage which could be described as a fusion and refinement of Central Asian, Middle Eastern and Balkan cuisines. Turkish cuisine also influenced these cuisines and other neighbouring cuisines, as well as western European cuisines. Ottomans fused various culinary traditions of their realm with influences from Middle Eastern cuisines, along with traditional Turkic elements from Central Asia such as yogurt. The Ottoman Empire indeed created a vast array of technical specialities. It can be observed that various regions of the Ottoman Empire contain bits and pieces of the vast Ottoman dishes.Taken as a whole, Turkish cuisine is not homogenous. Aside from common Turkish specialities which can be found throughout the country, there are also region-specific specialities. The Black Sea region's cuisine (northern Turkey) is based on corn and anchovies. The southeast—Urfa, Gaziantep and Adana—is famous for its kebabs, mezes and dough-based desserts such as baklava, kadayıf and künefe. Especially in the western parts of Turkey, where olive trees are grown abundantly, olive oil is the major type of oil used for cooking. The cuisines of the Aegean, Marmara and Mediterranean regions display basic characteristics of Mediterranean cuisine as they are rich in vegetables, herbs and fish. Central Anatolia is famous for its pastry specialities such as keşkek (kashkak), mantı (especially of Kayseri) and gözleme.The name of specialities sometimes includes the name of a city or a region (either in Turkey or outside). This suggests that a dish is a speciality of that area, or may refer to the specific technique or ingredients used in that area. For example, the difference between Urfa kebab and Adana kebab is the use of garlic instead of onion and the larger amount of hot pepper that kebab contains.