California campaign finance disclosures reportedly show that the campaign to defeat marijuana legalization is being funded in part by the alcohol industry which does not relish the idea of joints replacing shots as intoxicants of choice.
The California Beer and Beverage Distributors contributed $10,000 to the No on Prop. 19 campaign, also known as “Public Safety First.” The industry has also spent considerable funds to fight other pot-related legal change, including opposition to Proposition 5, the Nonviolent Offender Rehabilitation Act (NORA), which attempted to reduce marijuana possession from a misdemeanor to an infraction.
This is something truly out of the movie “Thank You For Smoking.”
Polly: Did you see the coverage the fetal alcohol people got themselves over the weekend? They made it seem like we were encouraging pregnant women to drink. I’m surprised I didn’t get kidnapped to my way to work this morning. NICK: I don’t think people from the alcoholic beverage industry need to worry about being kidnapped just yet.
Polly: Pardon me?
Nick: Look, I mean, nothing personal, but tobacco generates a little more heat than alcohol.
Polly: Oh, this is news.
Nick:My product puts away 475,000 a year.
Polly: Okay, now, 475 is a legitimate number.
Nick: OK 435,000. 1,200 a day. How many alcohol deaths a year? 100,000, tops? That’s what, 270 a day? Wow, 270 people, a tragedy. Excuse me if I don’t see terrorists getting excited about kidnapping anybody from the alcohol industry.
Nick: How many gun-related deaths a year in the U.S.?
Bobby Jay: 11,000.
Nick: Thirty a day. That’s less than passenger car mortalities. No terrorist would bother with either of you.
Source: Huffington Post
Blouise, four new (to me smileys in two days, I am wealthy beyond measure.
Though the top chef is also a night owl I would imagine any trips made to the kitchen late enough to catch us would be for the purpose of finishing up any leftovers, not catching the kitchen ‘staff’ slacking off. I seldom eat crustaceans but the lobster in white sauce sounded excellent. I am also a linguini fan.
two strange wome say
Maybe USA should stand for Unique States of America? We surely aren’t “united” any more.
======================================================
Sad … but true
Not a lover of your native land then? maybe you should leave
by now some paid troll from foxnation will have read all this and mondays o’really factor will be about prof turley’s blog being filled with potheads. – and verified by your own admissions, a lot of the regulars have just admittted to being pot heads
Hypocrites
Liars
Ingorants
or does it not count when the differing opinions are on different threads.
Logic would have surely dictated that one of use would see this
any credibility (and you really dont have too much in the first place) has now left the building
Me myself and I do not and have never touched pot, or any other illegal drug, by your own admission you lot have, I have the moral high ground
ROFLMAO
pick the bones out of that one bud
*snicker*
Lottakatz,
I’m sure Blouise would welcome your help. The frost will be on the pumpkin before long–at least in my neck of the woods.
… oops … the top chef is also a night owl …
Lotta,
Janitors always have keys to the test kitchens … since we’re both night owls … 😈
(twisted inside the colons)
pete,
“by now some paid troll from foxnation will have read all this and mondays o’really factor will be about prof turley’s blog being filled with potheads.”
You’re assuming trolls can read. Of course, Faux Nation followers don’t need proof–they’re into hearsay and believe all blatherings from the likes of the spin master, Beck, Hannity, et al.
OT BTW
Healthy foods? How are we to know?
http://www.rawstory.com/rs/2010/09/fda-labeled-free-modification/
‘Extra labeling only confuses the consumer,’ biotech spokesman says
That the Food and Drug Administration is opposed to labeling foods that are genetically modified is no surprise anymore, but a report in the Washington Post indicates the FDA won’t even allow food producers to label their foods as being free of genetic modification.
In reporting that the FDA will likely not require the labeling of genetically modified salmon if it approves the food product for consumption, the Post’s Lyndsey Layton notes that the federal agency “won’t let conventional food makers trumpet the fact that their products don’t contain genetically modified ingredients. …”
———-
Blouise:
“Elaine, Buddha, Slarti,
I’ll wash all the dishes, scrub the counter tops, and take out the garbage if you’ll let me into the test-tasting group ….”
—
Better do those chores while the brownies are baking ’cause If the brownies are worth eating you’ll be in no shape to do any of those things after you have one or two
EaineM., In fact, if Blouise needs a hand getting it all done in such a short period of time I’d be happy to volunteer to drop by 🙂
pete, Slartibartfast, Blind Faithiness, Elaine M., Buddha Is Laughing … and HenMan, of course (I’m in deep do-do with HenMan),
It is time to move your “herbs” indoors unless you live in a climate that permits year round “herb” growing ….. just being helpful and janitorial …
by now some paid troll from foxnation will have read all this and mondays o’really factor will be about prof turley’s blog being filled with potheads.
with some very good recipes
Unseeing Trustiness,
As long as you bring some brownies to share…
I looove this topic of conversation.
It’d be bitter sweet, though, if I didn’t keep a well packaged stash o’ brownies tucked in my freezer for rainy days!
I’m RSVPing for tasting duty, too, please
And since the recipe already includes butter, adding it shouldn’t be a problem…
Elaine,
I can’t argue with that logic… 😉
Slarti,
They will only be good dreams if we add the secret ingredient to the recipe.
Elaine,
Yum. (I tend to have weird dreams after I eat lobster, though…)
Elaine,
Just suggesting ‘in addition to’ rather than ‘in place of’. I love cooking with fresh herbs and if my life ever settles down again I hope to have an indoor herb garden so I can do it year-round (I’ll definitely include some ‘herb’ in there if we can get it legalized…). Basil pesto sounds great – all this talk of food is making me hungry… now where did I put those gingersnaps…
Slarti,
P.S. One of my specialty recipes–a favorite with everyone who tastes it–is made with lobster meat, shallots, cognac, butter, cream, and fresh basil. I thicken the cream sauce with freshly grated Parmesan and Romano. My husband makes homemade pasta–cut in large squares. We serve the pasta and lobster cream sauce with coarsely chopped pine nuts–and a chiffonade of fresh basil. It is delicious–and, of course, not at all fattening.
😉
Slarti,
I was thinking of using another green leaf in place of the basil, doncha know?
🙂
I do love freshly chopped basil in my sauce–and on my pizza. We grow basil in our garden. I make a mean pesto sauce!
Elaine,
Come on, adding a bunch of fresh basil (coarsely chopped) just before it’s done is a good thing…