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Similarly for Lawrence D. Arbuthnott ’10, who will be working in a law firm in Paris, previous experience overseas played a factor in his job search. “I studied in France spring of junior year, but I wasn’t planning to go abroad in particular,” he says. “The offer came, and it was more luck of the draw.” Arbuthnott is interested in law and hoping that the position will give him a better sense of what he would like to do in the future...
...second troublesome contract called on Harding's firm to provide 40 interrogators to work in Iraq for his old office - the Defense Intelligence Agency - where he had served as director of operations from 1996 to 2000. While the contract could have been worth $50 million, the Army ended it after spending only $6 million because of the relatively few Iraqis the U.S. military wanted to question, Harding told a Senate committee last week. But some $2.4 million of that ended up being questioned by government auditors. That included "severance payments" averaging $20,000 each that Harding had paid to each...
Only a few manufacturers are named in the report. An official at one company known to produce such items, the Belgian firm Sirien, denied any wrongdoing in an interview with TIME. Sirien makes products like electric-shock stun shields and S-200 projectile stun guns - devices that export manager Erwin Lafosse insists save lives. "If you want to ban electroshock pistols, then policemen will have to use firearms to defend themselves," he says. "The problem with Amnesty International is that they only see the bad side to everything. Yes, these can be used to torture someone...
Frank Coll, head of another firm in Spain called Nidec, which was named in the report, says his company removed its stun cuffs from its website after receiving a letter from Amnesty International alerting it to the new law in 2006. "That was the end of the story for us - we have not sold this item at all," he says. (See TIME's coverage of the 2010 World Economic Forum...
...stop dining at Nobu if they can't get bluefin? Half the time they don't even know what kind of tuna they're eating anyway. I recently had albacore sashimi in Michael Schulson's Izakaya at the Borgata in Atlantic City, N.J., and it was incredible - rich, silky, firm and, better still, something I hadn't already eaten 10,000 times. If a casino restaurant can do sushi like that, why can't everybody? And we diners have to do our part by refusing to order wild bluefin or even making our peace with a farmed tuna...