PM-KISAN Registration Process: Pradhan Mantri Kisan Samman Nidhi Yojana is one of the most beneficial yojana for Indian farmers. Under this scheme, the government transfers Rs 6000 annually to the farmers’ bank accounts. So far over ten crore farmers in India have been registered under this scheme. The scheme was launched formally by Prime Minister Narendra Modi on February 24, 2019. If you apply for this scheme online now and your application gets approval then Rs 2000 will be sent to your bank account after every three months.
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So, without delaying further, apply for PM-Kisan to get Rs.6000 each year. In this article, we will discuss the step-by-step process for PM Kisan Registration 2023. You can also check the eligibility criteria to get Rs. 6000, and also the online process to apply for Pradhan Mantri Kisan Samman Nidhi Yojana 2023 here.
PM Kisan Samman Nidhi Yojana 2023 All Details
Name of the scheme
Pradhan Mantri Kisan Samman Nidhi
Ministry in charge of the scheme
Ministry of Agriculture and Farmers Welfare
Department
Department of Agriculture and Farmers Welfare
Scheme effective date
2018
Scheme benefit
Rs.6,000 per year given in 3 installments
Category
Sarkari Yojana
Scheme beneficiary
Small and marginal farmers
Scheme helpline number
011-24300606,155261
Official website
pmkisan.gov.in
Documents required to apply for PM-Kisan Yojana
Aadhaar card is the most important document without which you will not be able to register for the scheme.
Landholding papers
Citizenship certificate
Income Certificate
Bank account details
Valid mobile number
Passport size photo
How to apply for PM Kisan 2023?
Here are the steps to complete the PM Kisan Registration 2023 for new farmers:
Visit pmkisan.gov.in from your internet device.
Tap on the “PM Kisan New Farmer Registration 2023” option available on the home screen.
Select either “Urban Farmer Registration” or “Rural Farmer Registration.”
Enter your Aadhaar Card Number, Mobile Number, and select the State in which you reside.
Click on the “Get OTP” button and enter the OTP received on your mobile number.
Upload Bank Account Details, Aadhaar Card, Land Records,
Income Certificate, and any other documents mentioned in the list.
Review and submit the form, ensuring that all details uploaded are accurate.
Your name will be added to the PM Kisan 13th Beneficiary List, and you will receive the benefits in your bank account.
The artificial intelligence revolution is motoring forward at such a pace that it’s hard to keep up with the torrent of news stories about it, let alone the technology itself. In recent weeks we’ve had AI newsreaders on Kuwaiti TV, an AI-generated photograph winning a major prize, an AI-generated interview with Michael Schumacher that got an editor sacked and, of course, numerous warnings that this all might spell the end of humanity itself.
It’s natural to feel apprehensive about these society-shaking developments. (I’m already preparing myself for the inevitable “AI writes mildly diverting pop culture newsletter” story.) Even so, the reaction to a recent interview in which Joe Russo speculated on the future of AI-generated film seemed particularly intense. Russo – one half of Marvel-affiliated director duo the Russo brothers – was musing on how generative AI could invent a film catered to the whims of the viewer. Here’s his pitch:
You could walk into your house and say to the AI on your streaming platform, “Hey, I want a movie starring my photoreal avatar and Marilyn Monroe’s photoreal avatar. I want it to be a rom-com because I’ve had a rough day,” and it renders a very competent story with dialogue that mimics your voice … suddenly now you have a rom-com starring you that’s 90 minutes long.
For what is essentially some vague spitballing (the tech needed to make such a film seems some way off, if possible at all), Russo’s quotes didn’t half stir a hornet’s nest online, varying from digs at the Russos’ recent output to calls for a meteor to strike the earth before AI gets the chance to ruin cinema.
Leaving aside the fact that watching yourself meet-cute with a long-dead film star is a deeply tragic notion, I think the reason Russo’s idea is so unappetising is because it is fundamentally at odds with how and why we watch movies. Throughout its history, cinema has been a largely passive medium. For the past 120-odd years we have sat ourselves down in front of a screen and had someone else’s creative choices beamed at us. Sure, whether we respond positively or negatively to what we’re being shown will dictate what gets made and who gets to make it, and our input has been given more weight as film has got more programmatic in recent decades. But there’s a limit to our agency in this relationship.
AI-generated cinema entirely upends that. Suddenly it’s all about your whims and predilections: a film is served from your point of view, rather than giving you a window into someone else’s thinking. And for an added dose of solipsism, it will be you starring in the film (again, depressing – though it does raise the intriguing/traumatising prospect of watching yourself die on screen).
A victim in all of this would be the capacity of surprise. Because generative AI is working from a database of the films, characters, plotlines and tropes it knows you have watched and enjoyed, it is unlikely to be able to create something that jolts or discomfits you; that shocking death of the character you felt a connection with or that big brilliant twist that upended everything you thought you knew about the film that you were watching. It’s those creative choices that you as the viewer don’t know you want, or even in the moment are actively repelled by, that often make a film so satisfying, and that’s something that no artificial intelligence can predict.
I do think AI will revolutionise film, most likely in some horrible unforeseen way. But, as with a lot of predictions around AI and culture, Russo’s idea seems to fundamentally misunderstand why we enjoy the thing in the first place. We’re there to be transported – not algorithmically indulged. If you want a date with Marilyn, you’re better off streaming Gentlemen Prefer Blondes.
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( With inputs from : www.theguardian.com )
If you’re new to the idea of rummaging around for preowned possessions it can be difficult to know where to start. Professional hunter Natalia Rawley sells exclusively on Instagram, where a loyal following of buyers – including well-known interior designers – scroll her feed for reasonably priced, pre-loved pieces.
Rawley specialises in house clearances but suggests a local auction house is less intimidating for beginners. “You can pick up amazing bargains” she says. “I’m talking £60 for a wonderful chest of drawers or £50 for a quality sofa. You just need to register yourself, go to the viewing and be there to bid on the day, either in person or online.”
Big antique markets are also Rawley’s idea of fun: “Go with a friend, turn up at 6am with a tape measure and an empty car.” Ardingly and Shepton Mallet (iacf.co.uk), and Kempton and Sandown (sunburyantiques.com), are where you see all the big dealers (“or their minions”). Rawley also recommends tracking down a copy of The Antiques Guide – a little-known listings guide that is published every three months and can be picked up from most vintage shops. “It lists antique markets, village fetes and car boot sales by county,” she says. “It’s £1.50 and it’s absolutely brilliant.”
For Rawley, “physically rooting around like a truffle pig, finding gems among the rubble” is a huge part of the appeal of upcycling. But for those shopping online, eBay and Facebook Marketplace are good places to start, as is the-saleroom.com – a curated auction site representing over 700 auction houses.
“I cannot stand brand new, insipid, bland furniture,” declares Rawley. “It simply doesn’t have the same character or charm as a second-hand piece. Think about the lovely patina of a piece of brown wooden furniture,” she says. “It’s got so much soul and energy – it’s got a story.”
Brown furniture is the first thing Rawley suggests upcyclers look out for. Made from solid dark wood, such as walnut, mahogany, rosewood or teak, “it can be picked up for absolutely nothing”. Pine is more porous – and therefore more susceptible to stains – but is similarly inexpensive.
If you’re looking to rehome an upholstered chair or sofa, always check for signs of moth damage: “You absolutely do not want moths in your life,” says Rawley. “And avoid anything with modern legs,” she suggests. “Look for a solid, heavy frame and lovely turned wooden legs, or squat, bun feet.” And don’t be put off by the fabric – “as long as you’re prepared to spend a minimum of £300 to get it reupholstered”.
Avoid anything broken. “If there’s a leg missing, or drawers that don’t run smoothly, don’t buy it because it will annoy you forever,” cautions Rawley. “But I definitely wouldn’t say if it’s too cheap, it’s too good to be true. I’ve picked up things for four quid that have given me endless joy. That’s where real happiness lies: in picking up inexpensive pieces you love.”
Once I’ve bought it, how do I make it look better?
If you’ve unearthed a bargain that needs sprucing up, there are some basic remedies you can try at home that don’t involve sanding or stripping. Ellie Pyke and Rhys Morgan specialise in sourcing and selling vintage furniture via their online shop, @pkyeandcovintage. “The pieces that we source always have warmth and character,” explains Pyke. “There’s no point attempting to make it look brand new.”
Their approach to upcycling is simple yet effective: “It’s surprising how far a good clean goes,” says Pyke. “Start with a vacuum cleaner with a nozzle attachment to remove dust, cobwebs and debris from all surfaces inside and out. Then, using warm, soapy water and a well wrung-out, soft cloth, remove any grime from the exterior surfaces. Wipe down with a soft, dry cloth afterwards. (If you’re faced with any particularly stubborn greasy marks, you can wipe the existing finish down with a soft, clean rag and some white spirit.) Then, using warm, soapy water, thoroughly clean the inside, underneath and rear of the piece. Your cloth can be a bit wetter here – just make sure you rinse out regularly as it will become very dusty and dirty. Repeat if necessary and watch out for splinters when handling the backs of drawers and the rear of furniture.”
If your piece smells musty, Pyke recommends spraying white vinegar on the inside surfaces and leaving it to air dry. “The vinegar will neutralise most smells. If not, try leaving a small bowl of soda crystals or bicarbonate of soda inside the drawers for a few days to absorb any odours.” Avoid purchasing anything which smells like cigarettes, advises Pyke. “It really lingers and can transfer to any items you might want to store inside the piece.”
Once your piece has been freshened up, a coat of wax buffed to your preferred level of shine will provide extra protection. “Apply sparingly in the direction of grain using ultra fine wire wool 0000, a wax brush or a soft, lint-free cloth,” says Pyke. “Leave for 20 minutes or so (check the instructions) and buff off with a clean, lint-free cloth. Wax and buff small areas at a time and apply the wax sparingly: a little goes a long way.”
Even with these simple home remedies, the following safety rules apply: “Give yourself space and time to work,” says Pyke. “Wear protective gear (a mask, gloves and goggles) and protect the surfaces surrounding your project with newspaper or a dust sheet. Ensure you’re working in an area with good ventilation and make sure you dispose of any rags containing white spirit and wax as these will be flammable.”
If you’re keen to find out more about furniture restoration, Pyke recommends enrolling on a course, rather than experimenting with potentially dangerous chemicals at home: “We attended an excellent refinishing course at OP Woodcraft. You can take your own piece of furniture with you and refinish it, which is fantastic and so satisfying.”
A rapid painting project
“The thing is, people think they’re not artistic, or they can’t paint,” says Annie Sloan, an authority on colour who has experimented with paint for over 50 years. “They probably had some awful disaster years ago with a tin of gloss paint and have been put off for life.”
Beginners should start with a small item of furniture, suggests Sloan: “Look for something affordable and solid, such as a pine sidetable. By painting it, you’ll transform it from something invisible to something that really stands out in its environment.” Sloan suggests beginners opt for a mid-colour such as blue: “You can’t go wrong with blue: it goes with anything and everything. If you’re already fairly confident with colour,” she continues, “then why not go for a deep, gorgeous green. If you hate it – just paint over it. That’s the beauty of working with paint.”
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An upcycle workshop at the Africa Centre, Southwark, London. Photograph: Jeff Gilbert/Alamy
Make sure the piece you’re painting is clean and cobweb free, then simply start applying the paint. To make life easier for upcyclers, Sloan has developed a range of “disaster-proof” Chalk Paint that can be applied to just about any surface without the need for sanding or priming. “It’s made for people with no experience and it gives really good results very, very easily.” To get even coverage, Sloan recommends “painting all over, every which way – don’t worry about painting up and down in neat lines. You want the paint to spread out evenly without brush marks.” Once you’ve given it a first coat, wait half an hour, then apply a second. Then allow it to dry thoroughly for a couple of hours. Finally, Sloan recommends applying a top coat of clear wax using a brush or lint-free cloth to give the paint a protective layer. Wipe away the excess and allow it to dry thoroughly before use.
“The other thing to mention about upcycling is that it’s incredibly therapeutic,” adds Sloan. “You have to concentrate on the task at hand, which takes your mind away from everything. You get in the zone without it becoming stressful, which is just a lovely feeling. And, at the end of it, you feel good about the piece you’ve created.”
Upholstery for beginners
According to the sustainable designer and upholsterer, Micaela Sharp, it’s possible for beginners to get to grips with an upcycling project that involves upholstery. “I always recommend starting with a headboard,” she says. “It sounds like a really big task, but it’s no more complicated than recovering a drop-in dining seat. Both are flat, rectangular shapes with four corners that follow exactly the same method, but with a headboard you only have to do it once instead of four, or even six, times! Plus a headboard will have a much bigger impact on a room …”
Headboards can be picked up from charity shops or online auction sites for very little. Look for something with a weighty frame and a simple shape. In terms of tools, you’ll need to invest in a staple gun, a tack remover, a mallet, a sharp pair of scissors and pinchers to remove the existing tacks. “All of these can be found in DIY stores for less than £10 an item,” says Sharp.
“As your headboard won’t be subject to the same wear and tear as an armchair or sofa, you can be quite adventurous with your choice of fabric,” explains Sharp. “You could use a vintage throw or pair of curtains – just make sure you add a fire retardant interliner between the fabric and the foam.” Alternatively, Sharp suggests searching outlet stores selling end-of-roll fabrics direct from suppliers, such as Fabric Outlet. “They sell designer fabrics for a fraction of the price,” explains Sharp. “They usually only have a few metres in each design, but a headboard will only require two to three metres of fabric anyway.” (Sharp also recommends Camira for sustainable fabrics and Linwood for UK-made, stain-resistant and fire-retardant fabrics.)
Begin by carefully detaching the old fabric using your tack remover and pinchers. “The most important thing to remember when upcycling a piece of upholstered furniture, is to keep hold of the old fabric,” Sharp explains. “Don’t be tempted to cut or rip into it because you’ll need to use it as a template for your new fabric.”
Micaela Sharp: ‘For a headboard, you can be quite adventurous with your choice of fabric.’ Photograph: Deborah Panes/Deborah Grace Photography
“Depending on the size and width of your headboard, you may need to sew your fabric together or you can run the fabric lengthways – it just depends on the pattern that you’re going to use,” says Sharp. “You also need to make sure the foam is in good condition. If you need to, you can add a new layer of Dacron or polyester wrap. Both can be boughtsays online and attached with glue spray.”
Once you have cut out your design, you’re ready to tack on your new fabric. “Start by putting temporary staples into the wood,” explains Sharp. “These are done at an angle, so they are easily removed if your fabric isn’t straight or the pattern is running the wrong way. Start with opposite edges at the top and bottom so you can keep the pattern straight. Lastly, tack on the sides. Once you’re happy with the position of your fabric, you can adjust the tension of the fabric. You want to really pull your fabric as tight as possible,” says Sharp. “Any wrinkles or creases will make the headboard look amateur.
“Keep the tension even all the way along and really take your time when you get to the corners,” advises Sharp. “Use your scissors to cut away as much of the excess fabric as possible between the pleats. Any bulky corners will prevent the headboard from sitting flush against the wall.
Lastly, Sharp urges upcyclers to make their project as bespoke as possible. “You don’t want people to mistake your handiwork for something that’s been mass-produced or bought on the high street – you want it to stand out as something totally unique. Go for an unusual pattern or bright colours. Be bold: that’s the most fun part of upcycling.”
Annie Sloan’s Furniture Painting Masterclass and Micaela Sharp’s A Complete Guide to Modern Upholstery are both available now from createacademy.com
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( With inputs from : www.theguardian.com )
All unfamiliar restaurants are terrible until proven otherwise. I’m not proud of this blunt statement. I have written about restaurants for so long because I love them, often in that heated adult way. Yes, there are the occasional skewerings, of the grossly overpriced and the grimly underperforming. But generally, I regard myself as a cheerleader. I want good places to prosper.
First, though, I have to identify them, and eating out is rarely a cheap gamble. Which means it’s not something anyone can treat casually. For me, it’s often relatively straightforward. I recognise the name of a chef or a restaurateur. I like what they’ve done before and can be reasonably confident about what they’re doing now. But sometimes, like everyone else, I have to take a punt. Perhaps I am visiting a town I don’t know well. Perhaps the new place is run by a team I’ve never come across before.
It’s time for detective work. It all starts with the menu, whether viewed online or in the window. Begin with the basics, by which I mean the typeface. Dismiss anywhere that uses comic sans or the like. If they have so little taste in typography, what hope is there when it comes to the food? Equally, be suspicious of somewhere that uses a grandiose italic. Aside from the fact that they’re so bloody hard to read, it’s also a clear signifier: it says “we take food Seriously” with a capital S. Is that your idea of fun? No? Move on. A menu should be physically readable.
Now we come to the words. Are they using redundant adjectives? If the menu feels the need to tell you that the squid is tender, find somewhere else. No restaurant intentionally serves rubbery squid. So why the hell are you telling me that yours is tender? Look out for other terrifying words. Are ingredients “nestled”? Is the dish “sumptuous”? Are there “medleys” or “symphonies”? If anything is described as “mouth-watering”, close down the browser. Back away from the window. Whoever wrote that menu is desperately overcompensating for deficiencies in the kitchen. A good menu should also be simply written.
Next up, how long is it? Half a dozen or so starters and mains? Fine. Any competent kitchen can manage that. But a dozen dishes a course? More? At that point I become suspicious that a freezer cabinet and a food service company are involved. The menus of restaurants cooking the food of China’s various provinces or the Indian subcontinent are an exception to this rule. Their menus can be much longer courtesy of permutations of ingredients. And yes, on those menus, photographs are fine.
If the menu writing has passed muster, check the prices. Add up a mid-range starter, main and dessert. How much is it going to be a head? Is that reasonable compared to bills you’ve settled recently? Now look at the wine list. Everyone forgets to check the wine list, which can be a source of both joy and of unhappiness. The food may seem reasonably priced, but if the cheapest bottle of wine is, say, £35, the bill is quickly going to mount up. How many bottles are there under £40? And have they arranged them in ascending order of price? Or have they done them by grape and region? If you love wine and your pockets are deep, go for it. Otherwise, stay away.
At this point, Google becomes your friend. Study the photographs that are available online. Does the look of the restaurant seem to match the cost? We are deeply into the subjective here, but there is now so much online you have significant evidence to go on. Does anybody in those pictures look as if they’re having a nice time? Which brings us to the last source of information: the online review. For God’s sake, don’t read them. There’s enough trauma in the world without volunteering to witness the brutalisation of the English language. But there can still be wisdom in crowds. You just have to locate the crowd. If there are fewer than 200 user reviews, there’s nothing of value here. Beyond that number you can usually pay attention to the scores, because at that volume few places are capable of influencing the overall result. Do the four- and five-star reviews vastly outnumber the one and two stars? If yes, then it may be cause for optimism.
In the end, of course, you do have to make a choice. You have to decide whether or not to book a table. And if, based upon all of these tests, you choose to do so and the place is terrible, if the cooking amounts to the victimisation of innocent ingredients, and the service would be banned under the Geneva convention, then you have one last option. Don’t eat there ever again.
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( With inputs from : www.theguardian.com )
SRINAGAR: The authorities on Thursday caught 11 tourists and a local guide with fake and edited Gandola tickets at famous ski resort Gulmarg in north Kashmir’s Baramulla district.
Quoting an official, KNO reported that 11 tourists from Gujarat along with a local guide who had come to board Gondola from Kongdori to Gulmarg were caught with fake and edited tickets.
He said they reached Kongdori through ponies and had come to undertake return journey on fake and edited tickets. “To avoid inconvenience to tourists they were brought to Gulmarg through Gondola for investigation. Our officers Showkat Ahmad Bhat (incharge Project) and Pervaiz Ahmad Qureshi (incharge ticketing) completed the formalities and the case was accordingly handed over to incharge SHO Gulmarg Shakeel Ahmad Beigh,” he said.
He added that SHO initiated the investigation in the matter and arrested the culprit.
Meanwhile, the management of Gulmarg Gondola requested the general public and tourists in particular not to fall pray to touts who deceive them and provide them fake tickets.
“Gulmarg Gondola project has a defined capacity; as a result we have capped the number of tickets per day. The tickets are available online only and there are no other means. Traveling on edited and fake tickets is a punishable offence,” he said.
Srinagar, Apr 27: The authorities on Thursday caught 11 tourists and a local guide with fake and edited Gandola tickets at famous ski resort Gulmarg in north Kashmir’s Baramulla district.
An official told the news agency—Kashmir News Observer (KNO) that 11 tourists from Gujarat along with a local guide who had come to board Gondola from Kongdori to Gulmarg were caught with fake and edited tickets.
He said they had reached Kongdori through ponies and had come to undertake return journey on fake and edited tickets. “To avoid inconvenience to tourists they were brought to Gulmarg through Gondola for investigation. Our officers Showkat Ahmad Bhat (incharge Project) and Pervaiz Ahmad Qureshi (incharge ticketing) completed the formalities and the case was accordingly handed over to incharge SHO Gulmarg Shakeel Ahmad Beigh,” he said.
He added that SHO initiated the investigation in the matter and arrested the culprit.
Meanwhile, the management of Gulmarg Gondola requested the general public and tourists in particular not to fall pray to touts who deceive them and provide them fake tickets.
“Gulmarg Gondola project has a defined capacity, as a result we have capped the number of tickets per day. The tickets are available online only and there are no other means. Traveling on edited and fake tickets is a punishable offence,” he said—(KNO)
What would you do with an extra £730? That’s the amount the average UK household wastes each year, by throwing away untouched or unopened food, according to the waste and sustainability charity Wrap. That’s a staggering 2m tonnes and the equivalent of roughly one in every three bags of groceries we bring into our homes. Food waste is not only bad for our pockets, it’s bad for the environment, too: 36m tonnes of greenhouse gas emissions could be saved if we stopped throwing it into landfill. Storing ingredients properly to keep them fresher for longer, planning mealtimes and getting creative with leftovers are three simple ways with which we can reduce our food-waste footprint. Let’s start with the UK’s five most-wasted ingredients.
Bread We chuckout about20m slices of bread every day. I always store half my fresh loaves in the freezer, sliced and wrapped tightly. Revive a stale loaf by sprinkling with a little water, placing on a lined baking sheet and into a low oven for a few minutes (or in the microwave in 30-second blasts). Alternatively, turn it into breadcrumbs (or do like the Italians and make pangrattato), use to thicken soups, such as pappa al pomodoro (Tuscan bread and tomato soup), ribollita and gazpacho, or use instead of pine nuts in a pesto; they’re the secret to thicker sauces, too.
Leafy greens Some 40% of all bagged salad gets thrown away. To extend its shelf life, wash, pat dry and store half in a sealed container with a sheet of kitchen roll. Blanch the other half, squeeze out the excess water, wrap in a bag and freeze for stews, curries and stir-fries. Or blitz leafy greens with a splash of milk for smoothies, pancake batter or in sweet and savoury bakes such as muffins or chocolate cake – this is a great way to sneak a few extra greens into meals, and you won’t even taste them. You can also freeze blitzed greens in ice-cube trays.
Bananas Whip overripe bananas into cake batters, muffins or pancakes (they add natural sweetness and act as a thickener), or chop and freeze for smoothies and “nice cream” (AKA peeled and blitzed frozen banana). If they’re organic, you can eat the skins, too. I make a mean BLT (banana peel, lettuce and tomato sandwich) with them: shred the peel with a fork, then marinate in two tablespoons of soy sauce, two teaspoons of brown sugar, a teaspoon of smoked paprika, a dash of liquid smoke and a pinch of garlic powder for 15 minutes. Fry until crisp, then coat with the remaining marinade, or bake for 15 minutes at 190C (170C fan)/375F/gas 5, turning halfway.
Potatoes More than 4.4m potatoes are binned in the UK every day. If they start to sprout, cut them out and the potatoes will be fine to eat – but if they start turning green, it’s time to compost. Store them in a cool, dry, well-ventilated cupboard, covered in newspaper and away from heat sources such as the oven or fridge. Looking for a fun way to eat leftover roasties? Pop them in a waffle maker, and you’ll have mini potato waffles in minutes.
Milk Every day, 3.1 million glasses’ worth of milk get poured down the sink. Freeze in ice-cube trays to add to sauces (bechamel, garlic cream, alfredo or for mac and cheese). Or make panna cotta, baked rice pudding, batter for French toast or custard.
You Can Cook This!: Simple, Satisfying, Sustainable Veg Recipes, by Max La Manna, is published by Ebury Press at £22. To order a copy for £19.36, go to guardianbookshop.com
E. Jean Carroll is a writer who was an advice columnist for Elle Magazine for many years. She alleges that Donald Trump sexually assaulted her in a dressing room of luxury department store Bergdorf Goodman in the mid-1990s. In her lawsuit, she says Trump attacked her inside a dressing room in the lingerie department, where he “seized both of her arms” and then “jammed his hand under her coatdress and pulled down her tights.” After unzipping his pants, “Trump then pushed his fingers around Carroll’s genitals and forced his penis inside of her,” according to the lawsuit.
What does Trump say about her accusations?
Trump says the incident “never happened” and that Carroll’s allegation is fabricated. He said in 2019 that he had “never met this person in my life” and that she was motivated to make up the claim against him in order to sell a book in which she described the alleged assault. Last year on his social media site, he again accused her of promoting a “hoax” and said that, “while I am not supposed to say it, I will. This woman is not my type!”
What is Carroll asking for?
Carroll is asking for unspecified damages for battery and defamation and for Trump to retract the 2022 statement he made on his social media site.
Why isn’t this a criminal case?
Carroll never contacted the police at the time of the alleged incident and, according to her, told only two friends about it before going public with her claims decades later, in 2019. By that point, the criminal statute of limitations had expired long ago.
How can Carroll sue over an incident that took place more than two decades ago? What about the statute of limitations?
The statute of limitations for people to bring civil lawsuits over sexual assault in New York is generally three years. But in 2022, New York passed the Adult Survivors Act, which opened a one-year window — from Nov. 24, 2022, to Nov. 24, 2023 — for people to sue their alleged assailants even if the statute of limitations had expired. Carroll filed her lawsuit within minutes of the law taking effect on Nov. 24, 2022.
Will Trump testify?
It’s unlikely. Carroll hasn’t indicated she will call him as a witness. He could testify in his own defense, but his lawyers have indicated he is unlikely to attend the trial. He was deposed in this case, so lawyers for both Carroll and Trump can use his deposition as evidence.
Is there any chance of an out-of-court settlement?
Lawyers for Carroll and Trump haven’t indicated in court filings that there has been any discussion of an out-of-court settlement. Such an outcome is always possible, however, even at the last minute, as evidenced by the recent settlement between Dominion Voting Systems and Fox News. That agreement was announced the day opening statements were set to begin in the defamation trial.
Is anyone paying for Carroll’s legal fees?
Reid Hoffman, the co-founder of LinkedIn, is helping pay for Carroll’s lawsuit, according to court filings. Hoffman, a major Democratic donor, has helped pay for “certain costs and fees,” said Carroll’s lawyers, who added that their client wasn’t involved in obtaining outside funding. Trump’s lawyers sought to delay the trial after they learned of the third-party funding, saying it raised questions about her credibility and motivations. The judge didn’t allow a delay, but did permit them to question Carroll about the financing.
How long will the trial last?
Lawyers for Carroll and Trump have indicated in court filings that they believe the trial will last between one and two weeks.
Will the trial be televised?
No. The trial is in federal court, which doesn’t permit cameras.
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( With inputs from : www.politico.com )