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by Chris Buckley
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From Reuters.com
Chinese police have detained a retired
teacher on subversion charges after she decried the state of many
schools buildings that toppled during last month's devastating
earthquake, a Hong Kong-based human rights group said on Wednesday.
The Information Center for Human Rights and Democracy said police in
southwest China's Sichuan province detained Zeng Hongling for "inciting
subversion" after she wrote essays arguing that corruption made a
mockery of school building standards.
The more than 70,000
people killed in the May 12 quake included thousands of children
crushed in schools, which often collapsed even as nearby apartments and
government offices stayed upright.
Protests by grieving parents blaming government corruption and neglect
for the deaths have become the most volatile political legacy of the
disaster. And Zeng's reported detention appears to be another official
step to stifle potential unrest.
Read article...
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by Harry Shearer
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From the HuffingtonPost.com
No links, not even any patties,
but anyone who's been paying attention the last couple of days, since
the Iranians test-launched (with the help of Photoshop) some missiles,
knows the drill. There's been a universal rush to denounce the tests,
and an equally universal rush to refer to "iran's nuclear weapons
ambitions." That was the quote from a couple of NPR hourly newscasts,
and, of course, that's the line from the Bush administration and the
McCain campaign.
It's almost as if there wasn't a National Intelligence Estimate --
the consensus view of the nation's 16 intelligence agencies -- issued
just last December on the issue of Iran's nuclear program. The NIE said that said the judgment of the agencies was that Iran's nuclear weapons program was stopped four years ago.
It's understandable that the administration and its anointed
would-be successor would find it convenient to forget that conclusion.
But the fact that no national news media "journalist" questioning any
surrogates about this latest dustup can bother to remember that NIE
conclusion would be disappointing -- if we hadn't already lived through
this charade once before.
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by Anna Harari
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Spring break senior year, two months before I graduate from NYU is not
exactly a vacation even though I went to London to visit my Dad. It’s
more like preparation for my final senior project, a focused study
amalgamating EVERYTHING I’ve learned up ‘til now, split up by small
breaks of art, shopping, and of course, food. Basically, stress oozed
out of every pore the entire ten days. I tried doing yoga; I tried
going for runs; I tried a few breathing exercises, and sure, all of
that helped, but there’s really only one thing that hit the spot: chain
restaurants.
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by Amy Ephron
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It was the day after Christmas, we’d had too much sugar and a fair
share of post-modern stress so, it was probably a bad idea to try to go
“sale” shopping.
We couldn’t even get into the parking lot at
Saks, it was 5 of 11 and the 70% discount ended at noon and neither of
us had even had a cup of coffee.... (I sometimes think my daughters and
I should wear signs around our necks that say “Please feed before
attempting to interact with us.”)
And then sort of Saks was
off the table but we were already out and we poked our heads into a
shop on Melrose Place which was too expensive and besides the point and
Anna said she just wanted to go home. Neither one of us had really had
coffee.
“No, let’s take a walk,” I insisted. “We’ll find someplace to eat.”
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by Lisa Demberg
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I have never mastered the art of making ice cream. Hard to believe
since every cookbook I read tells me how simple it really is. I bought
a snazzy red Cuisinart ice cream maker and I even have an extra drum
sitting in my freezer so that I have the illusion that I can always whip up a batch of fresh ice cream at the drop of a hat.
Here’s
my stumbling block: I am a multi-tasker. I can’t help it. I’m not sure
if I was one before I became a single mom, but I’m definitely one now.
Producing that perfect, delectable treat must be intended for a more
single-minded person than myself. If one cooks the custard even a
second too long the result is a curdled egg mixture that is definitely
never destined to become a delicious, smooth, cold, creamy, delectable
anything.
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