Jawaker Hand, Tarneeb & Trix

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The initial batch of FSPIs launched with NHL performance gauges, triggering a wave of filings from exchange-traded fund (ETF) issuers seeking to launch futures-based funds for each professional hockey team. One issuer even filed plans for leveraged ETFs tied to the NHL indexes.

A similar scenario is playing out on the back of the MLB index introduction. Both LeagueShares and RexShares filed plans for ETFs tied to the FutureSports MLB indexes.

If approved, the funds would hold baskets of the CME-traded derivatives. LeagueShares went a step further by adding a filing for 2x leveraged MLB futures funds.

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If enacted, the bill would amend the Gambling Authority Act (Cap. 19:03). Its provisions would take effect on a date appointed by the responsible minister through an order published in the Government Gazette.

The age proposal was the bill’s most contentious provision. Opposition MPs argued during the committee stage that Botswana should retain the existing minimum age of 21, but the bill passed with Clause 2 intact. The clause would replace references in the Act to “the age of 21” with “the age of 18”.

Botswana’s parliament published the measure as the Gambling (Amendment) Bill, 2026, Bill No. 15 of 2026.

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Stix Asia—the 18,000-square-foot food hall replacing the former Sundry food hall at UnCommons in southwest Las Vegas—announced its first three restaurants this week, all of which began in Tokyo: Ginza Bairin, founded in 1927; the Ramen Bario ramen spot; and Nanamusubi. The food hall is expected to open over the winter with a dozen concepts representing cuisines from around Asia.

K Ssam Bap—a Korean restaurant in the mini-mall at 3909 W. Sahara Ave.– was reportedly closed by the Southern Nevada Health District (SNHD) for the second time since it opened just a year ago.

According to SNHD records, a routine inspection on Thursday, Sept. 10, cited the establishment for 16 health violations resulting in 58 demerits. Infractions included improper food cooling, un-sanitized food contact surfaces, improper storage temperatures, and adulterated or spoiled food items.