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Abdel Basset Ali al-Megrahi, the former Libyan intelligence officer convicted of murdering 270 people when a bomb he planted on Pan-Am Flight 103 blew up over Lockerbie, Scotland, on Dec. 21, 1988, has been released from prison after serving eight years of a life sentence...
...Megrahi was convicted in a specially convened Scottish court at Camp Zeist in The Netherlands in 2001. Prosecutors argued that he placed a bomb, hidden in boom box inside a suitcase, on a flight from Malta to Frankfurt, Germany. From there, the bomb was transferred onto the Pan Am plane that went first to London's Heathrow Airport and then took off for New York City. The bomb exploded as the plane flew over Scotland, causing it to crash on to the town of Lockerbie near the Scottish border. Another man - Al-Amin Khalifa Fahima - was also tried...
...Speaking to TIME from her home in New Jersey, Susan Cohen, whose daughter Theodora would have been 41 next month had she not died on that Pan Am flight, said she believed MacAskill's decision was the result of a behind-the-scenes deal with Libya and that Lockerbie relatives were "the neglected victims of terrorism." She said that "the last tiny shred of justice we had for the death of my daughter is gone. There isn't even a living person in prison to show there was a Lockerbie...
...Many of those who aren't convinced of Al-Megrahi's guilt say their greatest regret is that he abandoned the appeal to overturn his conviction last week, presumably to clear the way for his release. Juval Aviv, a private investigator who was hired by Pan Am's insurance company to investigate the bombing, tells TIME that "as time has passed, flaws in the trial and in the evidence used to convict Mr. Al-Megrahi have been revealed. A new trial could have shone a light on a lot of things that were buried in the rush to convict...
...chef-tutors have all worked at restaurants within Ducasse's international empire: chef des chefs Romain Corbière is from Le Louis XV in Monaco. They willingly pass on insider tips (like crisping bellota ham in a dry pan and using the fat to cook chanterelles to scatter over risotto). What's especially fascinating is the realization that, at the top echelons, it's all about using the very best ingredients at the zenith of their season, using every part of them, and paying fanatical attention to the details...