« February 2008 |
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The BBC reports:
A jury in Texas has sentenced a man to 25 years in prison for
severely burning his two-month-old daughter in a microwave oven last
If you can stand reading more go Here
March 27, 2008 in Current Affairs | Permalink
This symbol, arguably the world's most recognised logo, is fifty years old today. More
March 20, 2008 in Ephemera | Permalink
Asked whether the United States could repair the damage it has
suffered to its reputation during the Bush presidency and especially
since the 2003 U.S.-led invasion of Iraq, Kouchner replied, "It will
never be as it was before."
"I think the magic is over"
March 13, 2008 in Commentary | Permalink
Despite the popularity of the USA's first ever black presidential candidate, as far as racism goes, it ain't over.
Watch a black South Carolina TV reporter as she is attacked doing her stand-up.
March 12, 2008 in Current Affairs | Permalink
"The Power of Nightmares," a powerful BBC 2004 documentary never aired in the United States.
Watch this excerpt and it will be clear why.
"Nightmares," challenges the neo-conservative justification for the (Bush- Blair, Rumsfield & Cheney) invasion and occupation of Iraq
The filmmakers argue that the nature of the threat that Al Qaeda poses has been distorted and exaggerated for political advantage.
It's worth watching.
March 09, 2008 in Politics | Permalink
From The New Yorker
March 06, 2008 in humor | Permalink
The lowly nutrient-dense collard is named the world's healthiest
food. The claim is contained in a research study undertaken by the
George Mateljan Foundation.
Mateljan is the founder of Health Valley Foods.
Over a hundred foods appear on the list, each selected because
they are especially rich sources of essential nutrients needed for
Collard greens are broad-leafed relatives of the cabbage family,
related to kale—another high ranking nutrient rich vegetable.
The peak season for collards in the American south is January
through April. Collards have a strong connection the Southern
Collards are thought to have a Scotttish origin, but the
Southern style of cooking greens came into its own with the arrival
of African slaves who boiled the greens with ham hocks or neck
March 04, 2008 in Agriculture, Chef's Corner, Food and Drink | Permalink