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Wednesday, December 31, 2014

Crime as Politics




By Victor Davis Hanson in PJ Media

In the last few days, the local Fresno community was outraged — or at least was reportedly to be so — at the vandalism of a local Islamic cultural center.
The police authorities almost immediately, and without waiting for the full evidence to be collected, declared the minor burglary and damage the apparent dividend of illiberal dark forces. The chief of police, without compelling evidence, and without explaining why a secular medical building was also trashed in the spree, rushed to hold a press conference. He declared the broken window and moderate trashing of the center’s interior, not just a “hate crime,” but in fact a “brazen hate crime.”
What next followed was Fresno’s comic version of what now is normal race and gender news. Almost immediately it was learned that there was a video of the suspected perpetrator in mediis rebus. Mr. Asif Mohammad Khan was a Muslim, with a record of mental disturbances, and had attended the center. He claimed that he had vandalized the buildings as part of payback to other center attendees who, he claimed, had bullied him — and reportedly was known to be an admirer of Osama bin Laden. The “brazen” hate crime and the atmosphere of intolerance vanished with the local morning fog. The FBI, of course, is still “investigating” a possible “hate crime.” But they too will quietly go away in short order.
But just a few days earlier, there was another Fresno crime captured on video, both violent and in theory fueled by racial animus, or at least more deserving of a FBI second look at such a possible catalyst. At a local municipal bus stop an elderly man with a walker bravely protested that a large youth was bullying a smaller teen. The video captures the thug in response yelling at the defender, then striking the man to the pavement. The latter hit his head on his walker and momentarily lost consciousness.
The attacker was a large, rather young African-American; the victim a 62-year-old white man. What followed was no police hectoring. No lectures about the safety of the city’s bus stops. No police chief warnings about interracial tensions. No brazen hate crime sermons about the hale and young attacking the elderly or disabled. Indeed the police initially did not even consider the attack a crime, but rather a “fall.” Only a chance bystander’s video of the incident led to a reinvestigation and the suspected perpetrator’s arrest.
Unlike the city’s failed effort to turn the Islamic center vandalism into a teachable moment, this really was a teachable moment, perhaps in two unfortunate regards. One, heroism is rendered foolish. So far no one in the city has stepped forward to congratulate a disabled senior’s heroic (and apparently successful) efforts to divert the bullying of teenager onto his own person. His only reward was to have been knocked out by the attacker, and the crime initially not considered a crime, but his injuries due supposedly to his own clumsiness.  Second, the disabled victim is lucky he was not armed. Had he pulled out a legal, concealed weapon when the bully approached him to attack, and fired in self-defense, we would have another Trayvon Martin hate crime, and charges that a climate of racial intolerance had led to the death of another unarmed African-American. In comparison to all that, a head injury is apparently preferable.
In some cynical fashion I sympathize with local officials and the police. To rush to judgment on the pseudo-“brazen” hate crime at the Islamic center is to win laurels and careerist points; to deplore the truly brazen beating of a solitary old white guy trying to protect the weaker from a much larger African-American thug who fled the scene is to court social ostracism and career implosion. Note well that there is no downside for the police chief in feebly retracting his shoot-from-the-hip damnation of supposedly local hatred that fueled the vandalism. He just shrugged, made inoperative his prior false news release, and went on.
I don’t doubt that there are occasional hate crimes against various ethnic and religious groups. After all, the United States is still a great experiment that seeks to unite the world’s tribes into a coherent whole. And never has that gambit been more problematic in the age of hyphenation and the salad bowl in lieu of the melting pot.
But right now, discussion of crime is too often constructed as an ideological tool to serve larger political agendas. We see that cycle with the unproven feminist assertion that 20% of coeds will be raped on campus during their undergraduate tenures — when the government’s own statistics show that women on and off the campus have less than a 1% chance of being sexually assaulted in any given year. If the former myth is true, then the engine of feminist studies, counselors, and therapeutic curricula is fueled; if the latter fact is canonized, then society can in part be thankful that such violent sexual assault has declined from far higher percentages during past decades.
Surely most neither believe nor act as if the Stanford campus is a more dangerous place than is East Palo Alto, or the Columbia dorms more perilous than a nearby Harlem public housing project. The Duke lacrosse case, the Rolling Stone fiasco, the mythographies of Lena Dunham all teach us that it is far more dangerous to be falsely accused as a sexual predator than to falsely accuse the innocent as a sexual predator. People are human and therefore make the necessary adjustments.
In the age of Ferguson, the tragedy of Eric Garner, and a host of other politicized crime incidents, is there any resolution in sight? None that I can see given the nature of the fuel that feeds such fires. Had the police chief of Fresno been publicly shamed for such false allegations, he might not be so eager to rush to judgment next time. Had the bus stop thug been charged with a hate crime — and I do not count out that the victim’s race, age, and feeble health encouraged the attack — perhaps a larger message might be sent about such altercations.
My pessimism is not ideological but empirical. The stuff of the recent protests are weary police of the inner city confronting hundreds of thousands of times a week a small subset of the population (perhaps African-American males between ages 15 and 50 constitute no more than 2-3% of the population) who account for nearly 50% of violent crime. For such a formula for disaster to dissipate, either one of two things would have to occur. One, the police will silently avoid such confrontations, to the degree that they can mask their noncompliance without career repercussions. That is, when a call comes in that an African-American young man is walking down the middle of the street and is a suspect in a recent strong-arm robbery, they will simply avoid him, or when complaints are voiced that a large African-American vendor is illegally selling cigarettes, with a history of 30 prior arrests, they will not answer the call. Unfortunately I think such the repercussions of that adjustment will be higher crime rates, especially in the inner city.
Two, the nation would have to have the Eric Holder-coveted national dialogue of race, rather than a name-calling sessions about “cowards.” The purpose would be to address the foundations of young black criminality — the break-up of the family, the pernicious role of federal subsidies, a value system that deprecates academic learning and idolizes sports and acts of supposed masculinity, the misogyny and racism of popular rap and other cultural expression, the neglect of the inner city by the rest of America, the legacy of racism on the individual psyche, and on and on. Yet to have such a discussion, not to mention their remedies, would put the Al Sharptons and others out of business. Moreover, the entire Obama electoral strategy was to galvanize the black community to register, turn out at the polls, and vote in monolithic fashion for Obama, as the emblematic black candidate. Because there was no margin of error in such calculus (given that racial chauvinism turns off one voter for every voter it attracts), if the cases of Skip Gates, Trayvon Martin, Michael Brown and the Eric Garner were not politicized, others would have to be invented to create the needed outrage and solidarity that translates into political clout.
There are tragic self-corrections in politics. For the next few years, police will weigh the dangers of intervening in incidents in which African-American youths confront authorities, and too often abdicate — until crime rates inch back up, cities like New York revert to their 1970s status or present-day Chicago, the public demands recalibration, and we go back to proactive policing. Similarly, bloc ethnic voting will create backlashes or counter-movements in kind (will there be a day when conservative black Congress people outnumber those in the Black Caucus?)  and we will see ethnic candidates run as individuals, in fear that appeals to the color of our skins rather than our character spell suicide.

Mourad Lahlou’s Recipe for Lamb Chops With Roasted Squash and Chermoula



Mourad Lahlou’s Recipe for Lamb Chops With Roasted Squash and Chermoula

An herby chermoula sauce enlivens quick-cooking lamb chops and spicy bites of roasted squash in this festive (but not at all fussy) recipe from Mourad Lahlou of San Francisco’s Aziza

By Kitty Greenwald in the Wall Street Journal

 “LAMB IS BASICALLY the number one meat in Morocco,” said Mourad Lahlou. At his new restaurant, set to open next month in San Francisco, the Marrakech-raised chef will serve a whole lamb shoulder, first braised and then roasted. It will come to the table family style, accompanied by couscous, roasted winter vegetables and pickles, sauced with zesty red harissa and green chermoula.
The Chef: Mourad Lahlou
His restaurants: Aziza and a yet-to-be-named place due to open in January 2015, both in San Francisco
What he is known for: Turning out classic Moroccan dishes as well as inventive North African-inspired tasting menus, always with the freshest Northern California produce.
This is how Mr. Lahlou wants to cook these days, and he knows it’s how his customers want to eat. “It’s not a foam, and it’s not a sphere,” he said. “It’s personal.”

Lamb Chops With Roasted Squash and Chermoula
Total Time: 35 minutes Serves: 4
  • 8 lamb chops (about 2 pounds total)
  • ¾ cup olive oil
  • 2 garlic cloves, thinly sliced
  • 1 teaspoon roughly chopped fresh oregano leaves
  • 1 medium butternut squash (about 1½ pounds), seeded and cut into 1-inch cubes
  • Kosher salt
  • 1 tablespoon berbere spice mix or toasted cumin seeds
  • 1 teaspoon light brown sugar
  • 1 teaspoon chopped parsley
  • 1 teaspoon chopped cilantro
  • 1 small shallot, finely diced
  • ¼ teaspoon crushed cumin
  • ¼ teaspoon crushed coriander seeds
  • 2 tablespoons Champagne vinegar
1. Preheat oven to 400 degrees. Toss lamb chops with 1 tablespoon oil, garlic and oregano. Set chops aside, at room temperature, at least 15 minutes.
2. Meanwhile, toss squash with ¼ cup oil, a pinch of salt, berbere spice mix and sugar. Spread squash out on a medium roasting pan and cook until caramelized and fork-tender, 25 minutes.
3. Make chermoula: In a medium bowl, whisk together parsley, cilantro, shallots, cumin, coriander, vinegar and ¼ cup oil until combined. Set aside.
4. Season chops on both sides with salt. Heat remaining oil until just beginning to smoke in a large sauté pan over medium-high heat. Working in batches if necessary, place chops in pan and cook until well browned, 3-4 minutes. Flip and cook until other side is browned and interior is medium-rare, about 2 minutes more.
5. Place 2 lamb chops and a helping of squash on each plate, then drizzle with chermoula.


Chermoula:  http://en.wikipedia.org/wiki/Chermoula

Harissa:  http://en.wikipedia.org/wiki/Harissa

 

 

 



Letter Re: Water Well




XXXX and XXXX,

I want to comment on the topic of well pumps. I also had some issues finding answers to questions regarding the subject. The Internet, YouTube, and my closest library (second largest in the state) didn’t have all the answers I needed. I was able to find out some information from a third generation well driller and by driving an hour away to speak with an Amish man that deals with windmills and water pumps. Here are a couple of things I learned along the way that might help your readers:
Tip # 1- You need a deep well pump if your water is over 25 ft down. The old way of connecting the pump body to the pump cylinder was threaded galvanized steel pipe. This gets very HEAVY very quick. With the first well I only needed 60 feet of pipe to make it 15 feet below my static water level. It took my dad, two neighbors, and I everything we had to lower and pull it out of the ground. That was the last time I used the galvanized pipe. I bought threaded PVC from a well guy and haven’t looked back. Sure, the galvanized pipe might last longer, but the weight of the pipe and the rust that accumulates in the pipes over time does not make it worth it for me. I’d rather have some extra PVC pipe in the shed and know I can pull the pump by myself, if needed. Just make sure you drill a 1/16 inch hole in the pipe about five feet down, so water leaks out and it doesn’t freeze in winter.
Tip # 2- Static water level is the distance between the ground and your water table. This level fluctuates from year to year. I was told to make sure your pump cylinder is at least 15 feet below your water table. This is where money can be saved. When my well driller told me that we could have crystal clear water at 100 feet, my mind started adding up how many sucker rods and threaded PVC pipes I needed to go 100 feet. I, like most newbies, thought that the pump cylinder had to go to the bottom of the well. This isn’t true, and knowing where your static water level can save you money.
My cost to have everything done:
  • $1,500 for a well driller to come out on the weekend (He gave me a discount for paying with cash and .223 bullets.)
  • $180 for hand pump well from eBay
  • $150 to have well pump power coated. (I didn’t have mine repainted the traditional red, because it stands out like a sore thumb. When people need water, you don’t want them thinking about where they saw that nice red water pump!)
  • $200 for brass pump cylinder and sucker rods
  • $20 to pour concrete pad myself to mount well pump on.
I’m a little over $2000 for peace of mind! Well, I’ve spent $2,200, if you count the Big Berkey I pour it into! – P.H

From the Survival Blog

Wine, Good Food and Cycling: A Napa Valley Chef’s Trifecta



Wine, Good Food and Cycling: A Napa Valley Chef’s Trifecta

Cycling Has Become a Passion for Michael Chiarello, the Chef of Bottega restaurant in Yountville, Calif.

By Jen Murphy in the Wall Street Journal

The terrain of Napa Valley isn’t just conducive for growing grapes. The steep hills also provide challenging workouts for cyclists.
“Napa is known for good food and wine,” says Michael Chiarello, the chef of Bottega restaurant in Yountville, Calif. “But locals know that it’s also one of the best places to bike in the country.”
Mr. Chiarello started cycling seriously in 2001. “It’s important as a chef to have a sport to keep you in line,” says Mr. Chiarello, who also owns Coqueta restaurant in San Francisco and hosts the cooking show “Easy Entertaining with Michael Chiarello” on the Food Network.
The 52-year-old wrestled in high school and college and was used to hitting the weights in the gym. “When I reached my 40s, I needed more cardio,” he says. Cycling was something he and his then-girlfriend, now wife, Eileen, could do together.
Mr. Chiarello began entering mass-participation cycling events, called gran fondos, of varying distances and ability levels. “You can get up to 5,000 people participating in an event,” he says. “If you have binoculars you can catch sight of the [cycling] pros.”
He got his chance to meet some of the pros in 2012, not at the front of the peloton, the cycling term for the pack, but at a party where he was cooking. “I think the pros liked the smell of me because I smell like everything they can’t eat,” he jokes.
He soon became friendly with foodie cycling stars, including the 2011 Tour de France winner Cadel Evans and George Hincapie, and now swaps cooking tips for cycling tips.
Mr. Chiarello says cycling has become an obsession. “Cycling was like a healing regime from the brutality of the restaurant business where I’m constantly multitasking,” he says. “To be able to concentrate and be alone with my thoughts for an hour on a ride is a treat.”
While he mainly bikes alone, Mr. Chiarello says he enjoys group rides with other chefs, winemakers and pro cyclists. He tries to enter four to five century rides, which are 100 miles, a year.
This April, he launched the Bottega Gran Fondo, an annual charity ride through Napa Valley that lets cycling enthusiasts ride alongside team leaders who are either in the food or wine business or a pro rider. Among the participants: Daniel Humm, the chef of New York City’s Eleven Madison Park; Doug Shafer, the winemaker of Napa’s Shafer Vineyards, and pro-cyclist Lucas Euser. Riders choose between a 40-mile or 75-mile course and stop at vineyards to eat chef-prepared snacks along the way.
“I love linking people’s passions,” says Mr. Chiarello. “Plus, the event gives me motivation to train.”
The Workout
Two years ago, Mr. Chiarello wanted to step up his cycling and signed up for a coaching package with Carmichael Training Systems, which is owned by former pro cyclist Chris Carmichael. Mr. Chiarello was assigned a coach who worked with him to create a program using TrainingPeaks, free online training software that allows users to plan, track and analyze workouts.
During the winter, he takes indoor cycling classes at the Health Spa Napa Valley in St. Helena, Calif. His Carmichael coach will tell him the optimal number of classes to do each week. The classes use a CompuTrainer, a device that clamps onto the rear axle of a person’s road bike and allows the person to ride in place. The CompuTrainer has an ergometer that measures power wattage, heart rate and cadence.
Mr. Chiarello logs the data into his TrainingPeaks account so his coach can review his heart rate, power and other data twice a week and provide feedback and adjustments via email. “You can’t hide anything,” he says. “The stats don’t lie. We hop on the phone once or twice a month and he’s brutally honest about my performance.”
He follows his coach’s workouts four to five days a week and does longer rides on weekends.
Leading up to a race, Mr. Chiarello might do a four- or five-hour ride on Saturday followed by a 2½-hour ride on Sunday. He has various routes around Napa Valley that offer different terrain. “When I want to torture myself I ride the Oakville Grade,” he says, referring to one of Napa’s toughest climbs, which ascends 650 feet in 1 mile.
Other days he’ll ride Howell Mountain, a 2.2-mile route with a climb of 1,110 feet, or Soda Canyon Road in Napa, a ride that takes about 6 miles to reach the peak with an elevation gain of 1,340 feet. Some days he combines all three routes.
He also loves cycling around West Marin County. Sometimes he’ll ride with fellow chefs, including Richard Reddington of Redd in Yountville.
Mr. Chiarello says he bulks up easily so he cut back on weights since he started cycling seriously. He says his coach came into his restaurant one day and said, “Michael, really, you can’t pedal with your arms, stop with the muscles.”
In the fall and summer, he focuses on cardio and core strength, while in the winter, he tries to build his leg strength. He strength trains at home using kettlebells and does squats, lunges and V-up crunches, which are performed lying on your back and holding a kettlebell above your chest. Slowly bring your legs up off the ground into the air and your arms toward your toes until your body forms a V-shape and then slowly lower the arms and legs down to the ground.
He also does explosive movements such as a kettlebell throw. The move involves holding a kettlebell between your legs with two hands, bending your hips back until the kettlebell is behind your legs, then swinging the weight up to about hip-level and letting it swing back between the legs as you bend your hips and knees.
The Diet
In 2013, Mr. Chiarello started a regimen with GeneSolve, a nutrition program that prescribes a diet and provides personalized supplements based on a person’s body chemistry. The initial consultation costs between $199 and $299, and some insurance policies cover the cost of the blood work, according to a company representative. GeneSolve charges a monthly $100 membership fee to cover things such as doctor consultations and nutritional supplements.
The program looked at Mr. Chiarello’s DNA, blood and family and medical history and devised a nutrition plan based on the information. “I love personal customization,” he says, “and this program lays it out meal by meal and tells you what time of day your body wants protein or carbs. I learned when I eat is just as important as what I eat.”
Mr. Chiarello has a pint of water and fresh fruit before his morning workout. He then eats lean protein such as eggs or nut butter on whole-grain toast. He avoids fruit and complex carbohydrates after midday.
Throughout the day, he might snack on vegetables and lean protein, such as sardines or mackerel. “As a chef, I rarely eat a full meal,” he says. “When I’m at work, I’m tasting all day and I only taste a half teaspoon.”
Mr. Chiarello makes his own energy bars to take on long rides and will also carry bananas, oranges, and almond butter. “The worst thing that can happen is to be 60 miles into a ride and bonk because you aren’t fueling yourself properly,” he says.
The Gear
Mr. Chiarello rides a Pinarello Dogma 2 road bike, which he says cost around $10,000. He also has a Scott Genius mountain bike, which retails for around $2,900.
He says most century race fees run between $80 and $250. The premium Carmichael Training program costs $345 a month. He pays $250 per six-pack of CompuTrainer indoor cycling classes.
Mr. Chiarello says he’s a “water-bottle junkie” and buys Elite Bidon water bottles from the boutique bike touring company inGamba, which cost about $12 each.
The Playlist
“I listen to Lady Gaga when I’m riding fast, LP [an American pop/rock singer] on hills, and I put on country music for long rides” he says. “Since I have an 8-year-old boy and a 3-year-old girl, I also listen to a lot of kids’ music like Katy Perry and Christina Aguilera.”
Michael Chiarello’s Energy Bars
Mr. Chiarello says he’s long been a fan of Clif Bar for fueling long bike rides. Being a chef, he was inspired to make his own version of an energy bar with a bit more texture from dried apricots, almonds and raisins. The result is slightly sweet and provides 28 grams of carbohydrates, 6 grams of fat and 179 calories. He served them this year at the Bottega Gran Fondo.
Yield: 18 bars, 1 bar per serving
Ingredients:
1 cup quick-cooking oats
½ cup sliced almonds
½ cup dark raisins
½ cup golden raisins
½ cup dried apricots
1/3 cup unsalted butter, room temperature
½ cup brown sugar
¼ cup golden molasses
1 egg
1 cup unbleached all-purpose flour
¼ cup whole-wheat flour
½ cup nonfat dry milk
¼ cup toasted wheat germ
1½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon vanilla
pinch of salt
½ cup milk (2% is preferable)
1. Preheat oven to 300 degrees Fahrenheit.
2. Place oats and sliced almonds on a baking sheet. Toast in oven for 10 minutes. Set aside. Turn the oven to 325 degrees Fahrenheit.
3. Place raisins, apricots, oats, and almonds in a food processor. Pulse about 10 times until coarsely chopped. Set aside.
4. In the bowl of a heavy-duty mixer fitted with a paddle, beat the butter, brown sugar, molasses and egg until light and fluffy.
5. In a separate bowl, combine both flours, dry milk, wheat germ, baking powder, baking soda, vanilla, and salt. Add to the creamed mixture. Add the milk and mix thoroughly. Add dried fruit mixture.
6. Butter a 13x9x2-inch baking pan. Pour in the batter and spread evenly. Bake for about 30 minutes, until set. Cool in the pan. Cut into 18 bars.
7. To store, wrap bars individually in plastic wrap. They will keep for about one week.
For longer storage, freeze for up to three months.