Word: scottishly
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...months after the Lockerbie bomber flew home from a Scottish jail to a rapturous Tripoli welcome, a very different reception is taking place in the Libyan capital this week: the first U.S. government-sponsored trade mission to this country in some 37 years...
Last August's return of the Lockerbie bomber, Abdel Basset Ali al-Megrahi, who was convicted of murdering 270 people (including 189 Americans) when a Pan Am jet exploded over Scotland in 1988, didn't help. A Scottish judge freed al-Megrahi on compassionate grounds, saying he was almost certain to die of cancer within three months. Saturday marked the six-month anniversary of al-Megrahi's homecoming, which unleashed huge rejoicing among Libyans and condemnation from Washington. A U.S. trade mission was slated for last November but was scrapped when White House officials intervened, saying the feelings over...
Legislative change may be closer in Scotland. The Health and Sport Committee of the Scottish Parliament is set to consider the "end-of-life choices" bill tabled by Margo MacDonald, an independent member of Parliament who is suffering from Parkinson's disease. But the debate on these issues looks set to continue on both sides of the border - and with growing intensity. Sir Terry Pratchett, author of Discworld, a best-selling series of science-fiction novels, received an Alzheimer's diagnosis in 2007 and gave a lecture this month proposing as Britain's answer to death panels "a strictly nonaggressive...
...then winning contests like Bocuse d'Or aren't even really about cooking, in the strictest sense. They're about theater, about spectacle and the ability to produce towering showpieces like Kent's "Scottish salmon with osetra caviar and sauce Fumet Blanc garnished with roulade of salmon with king crab and meyer lemon relish, and chilled salmon mousse with salmon tartare and salmon roe" in the minimum time. "The people that win [Bocuse d'Or], their food is so over-the-top," says Kent. "The [Bocuse d'Or] dish needs to be a showstopper. It needs to make...
...ultimate in no-frills cookery ("there's literally nothing to it"), but even he admits it's not exactly a feat of conservation. Nor do the mom-and-pop bistros of Portland, Ore., or Nashville have it any better: even customers who are as green as the Lorax want Scottish salmon and Colorado lamb on their table. And the chef, who's tried bland farmed salmon and the gnarly chops from the farm up the road, doesn't blame them at all. (See TIME's photo-essay "From Farm to Fork...