Letters

Letters 03-02-2015

American Exceptualism Rudy Giuliani was espousing his opinion to Fox News that Barack Obama did not love America and didn’t brag enough about “American Exceptionalism.”

Fur Is Not Chic When my 25-pound dog stepped in a toothed steel leg hold trap a few ft off the trail, I learned how “unchic” fur is. I had to carry her out two miles to get to a vet.

Which Is More Dangerous? Just a couple of thoughts I had in response to the letters by Gordon Lee Dean and Jarin Weber in the Feb. 23 issue. Mr. Dean claims that there have been zero deaths from the measles in the past ten years.

Real Action on Climate In “Climate Madness” in the Feb. 9 issue, the writer points out that scientists are all but unanimous and that large numbers of people agree: global warming poses a threat to future generations.

Real Science Wolfgang Pauli, the Nobel Prize winning Austrian-born theoretical physicist, was known not only for his work in postulating the existence of the neutrino but feared for his razor-edged humor.

Topic: cook
Monday, August 6, 2012

Here Come the Drones

NMC OFFERS UNMANNED FLIGHT COURSES

Features Erin Crowell Under the Wikipedia entry for “drone,” you will find such words as “chemical,” “warfare,” “target” and “humanoid” – words that send a chill down one’s spine when considering their recent presence in the media. Drones, or unmanned aerial systems (UAS) as they are technically referred to, are being heavily manufactured and put to use by the U.S. government, and in countries throughout the world.
 
Monday, September 1, 2014

Frankie Ballard Headlines Country Jamboree

Music Kristi Kates LIKE NOTHING ELSE Festival organizer Chris Cook has been running the festival grounds in Buckley for the past three years. Over that time, he said, they’ve hosted a lot of country concerts, but this is the first time they’ve focused specifically on a full-speedahead, all-country event.
 
Monday, February 23, 2015

Behind the Chefs: What They Cook at Home

Features Kristi Kates Favorite Thing He Cooks at Home: “Unless I’m working on a new item for the restaurant, I rarely cook Asian food at home. My pizza stone, however, gets a lot of use. I keep preportioned dough in the freezer and always have San Marzano tomatoes, fresh moz zarella.
 
 
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