Quoting your self-righteous, indignant material...if what you said actually happened, I would agree. But read the story again: the author is quoting Ronald Reagan, NOT Sarah Palin. The author is pointing out that Reagan was talking about social contexts, and Palin was talking about individual acts of violence. I can't find your straw-man accusations in the actual article. Wow, it's so easy to make the opponent look bad, when you don't bother to quote what they said.
I mean it's just insane to say that blacks and other minorities commit crimes in disproportionate numbers and then claim that you speak without regard to race or social-status. These comments come straight out of fear of minorities. If you aren't willing to accept any responsibility for the actions of criminals, and you think that minorities are disproportionately-criminal than how can you claim to be blind to race? It's inherent in your comment! You're a walking talking racist who then wants to deny any responsibility for minority crime.
That is the very problem with crime, it's a self-perpetuating cycle. Sure some criminals don't choose their victims based on their race and social status but surely some do if not most. And it is their very socioeconomic status combined with the prejudice of other ethnic groups towards that socioeconomic status that *keeps* them in that socioeconomic status and that makes them such a risk to those groups.
This is utter nonsense...and she's saying it like it makes perfect sense. What does she want us to believe, that whites are afraid of minorities, are prejudiced towards minorities, shun minorities, simply because they are **Minorities**, and not because to whites minorities represent a high risk of criminal activity? LOL!
I don't see how she can talk her way out of this. Prejudice exists in this country, there's no doubt about it. It is either an irrational fear of minorities simply because they are different or a rational fear simply because of the risk they represent. But the end result is the same: minorities do not get the same chance to succeed in this country that whites get, therefore they are under more economic pressure, and therefore more of them turn to crime, more often. It's a self-perpetuating cycle...were this not the case, whites would not have a rational leg to stand on for being prejudiced at all.
It's not going to be hard for the average white person to take a hard look at what she is saying and see the inherent contradiction. Now it is right there on the table for all to see. If you want to blame the individual and not society then you have to admit that the individuals are characterized by race and socioeconomic status. If you feel prejudiced at all towards them as a result then what more is there to say? There is absolutely no defense here.
Honestly she should have shut up while she was only so far behind. Now she's clearly a blatant racist as well as delusional.
Posted by: tokenwhitemale | January 12, 2011 1:30 PM
Wednesday, January 12, 2011
Offensive, or just crafy? - Palin's use of 'blood libel' in statement on Tucson shooting - Fact Checker
Tuesday, January 11, 2011
Yet another reason to shun commercially processed meats
The recall announced in the news release from the Department of Agriculture below may be a low health risk, but it shows how easily someone with impure intentions can introduce products of questionable quality into the U.S. food chain. In this case, a company that makes bulk supplies of frozen pre-formed hamburger patties was found to have repackaged meat that had been returned. The problem was discovered after institutions that had received some of the bad meat complained about off-odors and discoloration. More details below or at www.fsis.usda.gov.
Personally, I'm going to stick to buying meat directly from farmers or from a local butcher I can trust. In the San Francisco area, my favorite is Woodland's Market in Kentfield, whose owner has been in the meat business most of his life. John can tell you everything you might want to know about any of the meats in his store. In San Francisco, Dave the Butcher at the Marina Market, Avedano's, and Prather Ranch are good picks. Also, Marin Sun Farms meats are sold at farmers markets in SF and Marin. In New York, I have been buying meat from an Amish farmer who sells at the Thursday Greenmarket in Morningside Heights (115th and Broadway) and from Fresh Direct. I would welcome other suggestions.
Also worth noting that even if the burgers from One Great Burger were fresh, I would not want to eat them. These quarter-pound patties have 27% fat. Although some of the flavor of a burger comes from the fat, ground meat with 15% fat or less tastes just fine - and is considerably healthier.
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Sunday, January 9, 2011
NYTimes editorial clearly explains why GOP must take the lead in cooling down political hate talk
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Saturday, January 8, 2011
Sarah Palin had - and still has - Rep. Giffords in her gun-sights
I do not question Sarah Palin's sincerity when she says that she and her husband pray for the victims of Saturday's horrible shooting of Rep. Gabrielle Giffords and others in Tucson. However, I think she needs to look in the mirror and think hard about whether her tone and language either directly or indirectly gives extremists the idea that violence is somehow ok. The map showing 20 Congressional districts in a rifle's crosshairs that Palin used leading up to the 2010 election remains on her Facebook page. Just as I believed when the ad was first published, this is appalling. There are so many ways to indicate political targets. Why use a gunsight as the marker if you are encouraging peaceful discourse and democracy in action?
Here's Palin's Facebook page as of about 12:05 AM Sunday - the crosshairs, including the ones on Rep. Giffords' district, are below the first long post. Read the comments for some very disturbing exchanges. We have a lot of work to do to make this a more perfect union. How about starting now?
t
Tuesday, December 14, 2010
Two continents; 20,000 miles; 80 hours
Monday, December 13, 2010
Sydney goes ga-ga over Oprah
Exploring Aussie beers in Manly, NSW
The beers are traditional, and to me, they feel quite British. Nothing wrong with that. The pale ale has a soft finish and balanced hoppiness. The ESB has a tinge of coffee almost like a stout but retains some of the mellowness of a typical bitter. I am also enjoying the "Brewer's Mix," a glass filled half with kolsch and half with pale ale.
Thanks to my friend Lil for bringing me to this great spot. I'm fairly certain I'm the only tourist here tonight.
Sunday, December 12, 2010
What I've learned in Sydney in six hours
Lesson No. 1: I need to trust my own reading of a map more than the tourist info people at the airport.
Lesson No. 2: I have to realize that I have been to a lot of places. A "huge" attraction in one country may seem almost insignificant in another - and vice versa.
I don't mean to knock Sydney, but my trip from the airport to my hotel was a bumpy, slow 75 minutes in a crowded minibus because the info desk at the airport told me finding my hotel from where the 15-minute train stopped would be difficult. Right. The train station is one block from my hotel.
My other transportation snafu was when I asked the hotel concierge how to get to the Sydney Fishmarket. He said I should take a taxi. I asked about public transit. He said there was no way to get there by public transit. Imagine my surprise when I got to the Fishmarket, and the $20 taxi left me off adjacent to the Fishmarket light rail stop. At least the ride back toward downtown was easy. (I returned fairly quickly because the Fishmarket was somewhat disappointing. The wholesale activity is mostly behind the scenes, and although the retail fish looked great, it was nothing even remotely approaching the frenzy of Tsukiji market in Tokyo - or even the Fulton Fish Market in New York when I was little.)
Lots more sights, sounds and sensations to experience. Will share more when I can.
CORRECTION: Yet another egg recall
Begin forwarded message:
Subject: Yet another egg recall
Calhttp://www.fda.gov/Safety/Recalls/ucm232988.htm">-Maine Foods, Inc. Conducts Voluntary Egg RecallSun, 07 Nov 2010 19:23:00 -0600
JACKSON, Miss. (November 5, 2010) ? Cal-Maine Foods, Inc. (NASDAQ: CALM) today was notified by the Food & Drug Administration (FDA) that one of the Company’s suppliers, Ohio Fresh Eggs, LLC, Croton, Ohio, had a routine environmental study sample which tested positive for Salmonella Enteritidis (SE). Cal-Maine purchased approximately 24,000 dozen unprocessed eggs from Ohio Fresh which were processed and re-packaged by the Company’s Green Forest, Arkansas, facility between October 9 and 12, 2010, yet the Company was only notified today.
- Products: Sunny Meadow, Springfield Grocer, Sun Valley, and James Farm eggs (http://www.fda.gov/Safety/Recalls/ucm232988.htm">see recall notice for specific dates and plant numbers)
- Distributed: To food wholesalers and retailers in Arkansas, California, Illinois, Iowa, Kansas, Missouri, Oklahoma and Texas.
- Why: Possible Salmonella
- Illnesses reported: None
- For more information: Contact Cal-Maine’s corporate office at 1-866-276-6299 between 8:00 a.m. and 4:30 p.m. CDT.
Yet another egg recall
Calhttp://www.fda.gov/Safety/Recalls/ucm232988.htm">-Maine Foods, Inc. Conducts Voluntary Egg Recall
Sun, 07 Nov 2010 19:23:00 -0600
JACKSON, Miss. (November 5, 2010) ? Cal-Maine Foods, Inc. (NASDAQ: CALM) today was notified by the Food & Drug Administration (FDA) that one of the Company’s suppliers, Ohio Fresh Eggs, LLC, Croton, Ohio, had a routine environmental study sample which tested positive for Salmonella Enteritidis (SE). Cal-Maine purchased approximately 24,000 dozen unprocessed eggs from Ohio Fresh which were processed and re-packaged by the Company’s Green Forest, Arkansas, facility between October 9 and 12, 2010, yet the Company was only notified today.
- Products: Sunny Meadow, Springfield Grocer, Sun Valley, and James Farm eggs (http://www.fda.gov/Safety/Recalls/ucm232988.htm">see recall notice for specific dates and plant numbers)
- Distributed: To food wholesalers and retailers in Arkansas, California, Illinois, Iowa, Kansas, Missouri, Oklahoma and Texas.
- Why: Possible Salmonella
- Illnesses reported: None
- For more information: Contact Cal-Maine’s corporate office at 1-866-276-6299 between 8:00 a.m. and 4:30 p.m. CDT.
Friday, December 3, 2010
Processed meat/deli products recalled in NYC area
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Wednesday, November 24, 2010
RECALL: Organic Dark Chocolate Squares
http://www.fda.gov/Safety/Recalls/ucm234699.htm">Artisan Confections Recalls Dagoba new moon™ Rich Dark Chocolate 74% Cacao 0.32-Ounce Squares Due to Possible Health Risk
Wed, 24 Nov 2010 07:58:00 -0600Artisan Confections Company is voluntarily recalling a limited quantity of its Dagoba Organic Chocolate new moon Rich Dark Chocolate 74% cacao 0.32 ounce squares because they may contain Salmonella. No other sizes or Dagoba items are involved in this recall.
- Product: Dagoba Organic Chocolate new moon Rich Dark Chocolate (74% cacao) sold in 0.32 ounce squares
- Distributed: Sold nationwide online and through natural/specialty food retail outlets
- Why: Possible Salmonella
- Illnesses reported: None
- For more information: Contact Artisan Confections Consumer Relations at 866-608-6944. (9 a.m to 4 p.m. EST)
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Versatile cauliflower adds nutrition, cuts calories in mac & cheese; can sub for mashed potato
A few days ago I had a guest visiting and I made dinner as best as I could in my temporary apartment in uptown New York City. The menu included two small, beautiful grass-fed sirloin steaks, seared then broiled to mid-rare; baked acorn squash with honey and olive oil glaze; salad of field greens, pear and local blue cheese; and, mashed cauliflower.
Yes, there were no potatoes. After boiling the cauliflower until soft, I put it in the blender with a little milk, salt and pepper. I added more as the mixture approached a mashed consistency so that there would be some small but noticeable chunks of cauliflower. Then I popped the mixture into the oven with a little Vermont cheddar on top. Who needs potatoes when you can make something like this? My version was not low-calorie or low-fat, but you could easily reduce the milk or cheese and still have a pretty nice side dish.
For an even more creative way to use cauliflower in otherwise gluttonous dishes, try this recipe from Mark Bittman:
Creamy Cauliflower Mac
Makes: 4 servingsTime: About 45 minutes
Vegetables are comfort food too, as proved by this recipe, which is sure to please anyone who loves mac-and-cheese. The "secret" is cauliflower's miraculous ability to turn creamy when puréed. If you don't want to wash out a blender or food processor (and don't mind some lumps), use a potato masher to purée the cauliflower in the same pot you cooked it in.
2 tablespoons olive oil, plus more for greasing the baking dish
Salt
2 1⁄2 cups vegetable or chicken stock or water
2 bay leaves
1 cauliflower, cored and separated into large pieces
8 ounces elbow, shell, ziti, or other cut pasta, preferably whole wheat
1⁄2 cup grated cheese (like sharp cheddar, Gruyère, or Emmental or a combination)
1 tablespoon Dijon mustard, or to taste
1⁄8 teaspoon nutmeg, or to taste
Black pepper
1⁄4 cup grated Parmesan cheese
1⁄2 cup or more bread crumbs, preferably whole grain and homemade, optional
1. Heat the oven to 400°F. Grease a 9-inch square baking dish with a little oil. Bring a large pot of water to a boil and salt it. Put the stock with the bay leaves in a small saucepan over medium-low heat. When small bubbles appear along the sides, about 5 minutes later, turn off the heat and let stand.
2. Cook the cauliflower in the boiling water until very tender, 20 to 25 minutes. Scoop the cauliflower out of the water with a slotted spoon and transfer it to a blender or food processor. Add the pasta to the boiling water and cook until still somewhat chalky inside and not yet edible, about 5 minutes. Drain it, rinse it quickly to stop the cooking, and put it in the prepared baking dish.
3. Remove the bay leaves from the stock. Carefully process the cauliflower with 2 cups of the stock, the 2 tablespoons oil, the cheese, mustard, nutmeg, and a sprinkling of salt and pepper. (You may have to work in batches.) If the sauce seems too thick, add the remaining 1⁄2 cup stock. Taste and adjust the seasoning. Pour the sauce over the pasta, toss, and spread the mixture evenly in the dish. (You can make the dish to this point, cover, and refrigerate for up to a day; return to room temperature before proceeding.)
4. Sprinkle the top with the Parmesan and bread crumbs if you're using them. Bake until the pasta is bubbling and the crumbs turn brown, 15 to 20 minutes. Serve hot.
Recipe by Mark Bittman, published in The Food Matters Cookbook. Used with permission. For more information, visit markbittman.com.
This post was originally published on Doug Levy's other blog, http://wineandfoodworld.com.
Saturday, November 13, 2010
Recently Opened "Co". Brings a New Style Pizza to New York
Our destination was a medium-sized casual restaurant at the corner of 24th Street and Ninth Avenue, called Company, or "Co." to those more familiar. Known for pizzas, the pies here are not New York, Chicago or any other familiar style. The crusts have a slight sourdough flavor and a great balance of crispness on the bottom and a just-right sponginess once you bite into it.
The choices range from the leafy Popeye (spinach, gruyere, Pecorino, and mozzarella) to the Meatball (tomato, veal meatballs, caramelized onions, olives, Pecorino.) The simple Rosa has bright tomato sauce coating the crust, dotted with slices of fresh garlic and spiced with a little red chili and fresh oregano. The Leek & Sausage is more complex, with chili flakes, sausage pieces, leek and cheese cushioned with a layer of bechamel sauce that created a surprisingly light background flavor.
Each pizza has four generous slices - two slices a person seems like a decent portion. (My friends and I went ahead with a more encompassing sampling, each of us tasting six different pies - and none was leftover. We were doing research, after all.)
Of the pizzas we tried, my favorite was the vegetarian Popeye, though the Leek & Sausage was interesting, flavorful, and maybe a little quirky - in a good way.
Co. has six craft beers on tap and a modest but well rounded wine list. Interestingly, the wine list includes only wines with screw-tops - no corks. The cheerful server, Brenna, had great descriptions of each of the beers and was able to guide us skillfully through both the beverage and comestibles parts of our meal.
Dinner for two with a round of wine or beer runs between around $30-$50, depending on your selections.
Co. is located at 230 9th Ave; New York, NY 10001; www.co-pane.com or (212) 243-1105.
This item is cross-posted from Doug's other blog, http://wineandfoodworld.com.
Wednesday, November 10, 2010
Gawker.com: Possible Energy Committee Head: God Promised There'd Be No Climate Change
Possible Chair of Energy Committee: God Promised There'd Be No Climate Change Shimkus, a Republican who represents part of Springfield and some St. Louis suburbs, is seeking the chairmanship for the Energy and Commerce Committee. And good thing, too, because what's really missing in this whole terrible fake "debate" about climate change is sub-Sunday school Biblical literalism. See, Shimkus' whole take on this "global warming" situation is informed by the part in the Bible when—after flooding the earth—God promises Noah he'll never again destroy the world. So, obviously, climate change won't do much harm to the planet. Because of God's promise. Do you follow? This is all in Genesis, people! But that kind of scintillating logic isn't all Shimkus brings to the table—Progress Illinois illustrates his climate expertise: During a discussion at a hearing about the Environmental Protection Agency's ruling that greenhouse gases threaten public health and the environment, Shimkus noted that carbon dioxide is a natural result of breathing and asked, "Does EPA propose we stop breathing?" (They do not.) At a dinner held by the Sangamon County Republicans in February, Shimkus suggested that the sight of farmers "ice-fishing on ponds in Southern Illinois" is the latest evidence that global warming is a "hoax." Oh, and let's not forget the time Shimkus expressed fear that curbing carbon emissions would "take away plant food." (Scientists disagree.)This is from http://gawker.com/5686027/possible-chair-of-energy-committee-god-promised-thered-be-no-climate-change
Unbelievable: Tucker Carlson impersonated Olbermann and sent nasty emails that were published
UPDATE: The text and headlines of this article have been changed to reflect Tucker Carlson's admission that he sent emails posing as Keith Olbermann.
Conservative pundit and Daily Caller editor Tucker Carlson perpetrated a hoax last weekend by posing as Keith Olbermann in a series of emails to a Philadelphia columnist.
On Tuesday afternoon, a set of emails surfaced on the Philadelphia news site Phawker. Phawker said that the emails showed the "100% for real" correspondence between Olbermann and Philadelphia Daily News columnist Stu Bykofsky over the weekend. In the emails, "Olbermann" talks about his boss, MSNBC President Phil Griffin, in hyperbolic, insulting terms.
In one email, "Olbermann" says that Griffin is "not my boss (thank god), nor is he intellectually qualified to be...I'll be anchoring on election night 2012, long after Phil Griffin has moved on to a job for which he's actually qualified, perhaps on QVC."
In another, "Olbermann" writes that "I could have Phil Griffin fired tomorrow if I felt like it, trust me. And if he keeps yapping about me in public, I may. For the moment, however, keeping Phil around is like having a drunk chimp in the office -- more amusing than threatening."
The incendiary emails seemed too good to be true -- and they were. They were sent from keith@keitholbermann.com. That's an address that is not owned by Olbermann, but by Carlson. In July, Carlson announced that he had purchased the domain name KeithOlbermann.com, and told Politico that people could email him at Keith@KeithOlbermann.com -- the same address that the emails to Bykofsky came from.
On Tuesday night, Yahoo's Michael Calderone reached Carlson by phone. Carlson confirmed that he had, in fact, sent the emails posing as Olbermann.
"Could you resist?" Carlson said. "It was just too funny. The flesh is weak."
Monday, November 8, 2010
FDA: Another egg recall
From the U.S. Food and Drug Administration:
http://www.fda.gov/Safety/Recalls/ucm232988.htm">Cal-Maine Foods, Inc. Conducts Voluntary Egg Recall
Sun, 07 Nov 2010 19:23:00 -0600
JACKSON, Miss. (November 5, 2010) ? Cal-Maine Foods, Inc. (NASDAQ: CALM) today was notified by the Food & Drug Administration (FDA) that one of the Company’s suppliers, Ohio Fresh Eggs, LLC, Croton, Ohio, had a routine environmental study sample which tested positive for Salmonella Enteritidis (SE). Cal-Maine purchased approximately 24,000 dozen unprocessed eggs from Ohio Fresh which were processed and re-packaged by the Company’s Green Forest, Arkansas, facility between October 9 and 12, 2010, yet the Company was only notified today.
- Products: Sunny Meadow, Springfield Grocer, Sun Valley, and James Farm eggs (http://www.fda.gov/Safety/Recalls/ucm232988.htm">see recall notice for specific dates and plant numbers)
- Distributed: To food wholesalers and retailers in Arkansas, California, Illinois, Iowa, Kansas, Missouri, Oklahoma and Texas.
- Why: Possible Salmonella
- Illnesses reported: None
- For more information: Contact Cal-Maine’s corporate office at 1-866-276-6299 between 8:00 a.m. and 4:30 p.m. CDT
Monday, October 25, 2010
At least NPR's chief admits she handled Juan Williams firing poorly
Sent: Sunday, October 24, 2010 6:58 PM
Subject: Recent EventsDear Program Colleagues,
...
I want to apologize for not doing a better job of handling the termination of our relationship with news analyst Juan Williams. While we stand firmly behind that decision, I regret that we did not take the time to prepare our program partners and provide you with the tools to cope with the fallout from this episode. I know you all felt the reverberations and are on the front lines every day responding to your listeners and talking to the publicThis was a decision of principle, made to protect NPR’s integrity and values as a news organization. Juan Williams’ comments on Fox News last Monday were the latest in a series of deeply troubling incidents over several years. In each of those instances, he was contacted and the incident was discussed with him. He was explicitly and repeatedly asked to respect NPR's standards and to avoid expressing strong personal opinions on controversial subjects in public settings, as that is inconsistent with his role as an NPR news analyst. After this latest incident, we felt compelled to act. I acknowledge that reasonable people can disagree about timing: whether NPR should have ended its relationship with Juan Williams earlier, on the occasion of other incidents; or whether this final episode warranted immediate termination of his contract.In any event, the process that followed the decision was unfortunate – including not meeting with Juan Williams in person – and I take full responsibility for that. We have already begun a thorough review of all aspects of our performance in this instance, a process that will continue in the coming days and weeks. We will also review and re-articulate our written ethics guidelines to make them as clear and relevant as possible for our acquired show partners, our staff, Member stations and the public.The news and media world is changing swiftly and radically; traditional standards and practices are under siege. This requires us to redouble our attention to how we interpret and live up to our values and standards. We are confident that NPR’s integrity and dedication to the highest values in journalism and our commitment to serving as a national forum for the respectful discussion of diverse ideas will continue to earn the support of a growing audience.I stand by my decision to end NPR’s relationship with Juan Williams, but deeply regret the way I handled and explained it. You have my pledge that the NPR team and I will reflect on all aspects of our actions, and strive to improve them in the future.Please feel free to share your concerns and suggestions.Respectfully,Vivian SchillerVivian Schiller
President & CEO, NPR
vschiller@npr.org<mailto:vschiller@npr.org>
The Huffington Post | Jack Mirkinson First Posted: 11- 9-10 05:23 PM | Updated: 11-10-10 08:51 AM