Response to: To Smoke, Or Not to Smoke?

In Jenny's blog, she discusses the controversy surrounding smoking in public places. She cites two articles presenting either a side for or against banning smoking in public spaces.

I think she's correct in saying that the article that supports a ban on smoking in public spaces is the more convincing one. It presents the reader with many facts about the health risks of second-hand smoke, while the article against the smoking ban lists several reasons that don't even necessarily affect anyone but the writer. One reason he lists that smoking should not be banned in public areas is because "when people have to go outside of a bar to smoke, that means they're not listening to me play." He goes on to say that this is evidence that bars will lose revenue. Weird, loose conclusion to jump to...

On a more personal note, I've worked in a lot of bars and restaurants in my lifetime, and I must admit that I was VERY grateful when the smoking bans first started taking effect. I rely on my voice as a part of my income (theatre) and working in a smoke-filled bar was just terrible on my voice. I suppose that the argument could be made that I could have found another job, but ask any struggling actor what kinds of jobs allow them to work around their theatre schedule. There aren't many... It's silly to me that as a result of having a particular type of low-paying job I should have to subject myself to adverse health risks. I just want to deliver your drinks. I don't want to expose myself to an increased potential for cancer in the process. My family history is bad enough, thank you. This problem doesn't stop at bars and restaurants, though (which, thank God have started smoking bans in most states). I'm also subjected to some dude's smoke each morning at the bus stop. I inhale smoke between classes when I'm stuck behind a smoker on the crowded side walk. I get a whiff as I walk to my car after a show and pass by the huddled masses of smokers who stand in the entry ways of the eleventy billion bars downtown.

I don't choose to smoke, and it's not anyone's right to subject me to breath air that's tainted with their poor health choices.

Blog #5 : Arizona SB 1070 Law

The new SB 1070 law, recently signed by Arizona Governor Jan Brewer, is a hot topic. Kris Kobach wrote in an Op-Ed piece for the NY Times, that the vehement arguments against the bill are based off of a misunderstanding of what the bill actually contains. Kobash uses the article to debunk major criticisms of the bill bit by bit and most of his arguments state that Arizona is simply seeking to, as a state, enforce laws that already exist at the federal level. One example he uses is that it is already a federal offense for aliens to not keep their registration documents with them. He also cites that "reasonable suspicion" is not a new term. Law enforcement has used "reasonable suspicion" for over 40 years to determine whether or not to pursue a certain case. He also points out that the cries of racial profiling are hard to consider since section 2 of the bill expressly prohibits such conduct. Finally, he says, while it is true that immigration is primarily a federal matter, "the Supreme Court since 1976 has recognized that states may enact laws to discourage illegal immigration without being pre-empted by federal law."

On the other side of the argument, another editorial in the NY times by an unnamed author says that the bill will "lead to more racial profiling, hobble local law enforcement, and open government agencies to frivolous, politically driven lawsuits." The author also says that this creates a terrible relationship between immigrants and police officers. Immigrants "fear and shun the police," creating a public safety issue since they will be less likely to report crime to which they might be witness or victims.

After reading these articles, I have to say that I have crossed over from thinking this was a terrible, unfair bill, to thinking that maybe I have to rethink my position a little. It seems like Kobach pretty much addressed every issue that I've heard thrown about in the news, and it doesn't seem like such an abomination anymore. The article also seems more reliable since the author is listed, and he's a fairly well-known professor. I still don't think that I agree with it 100%, though. Although the bill itself demands that racial profiling is unacceptable, I'm not sure that there's any way of getting around it. Does anyone really think that white people, of any nationality are going to be targeted by this law?

Can Walmart Survive a Gender-Discrimination Suit?

Can Walmart Survive a Gender-Discrimination Suit?

Recent article in Time about Wal-Mart's Gender Discrimination

Response to: "Making a Cake"

In Matt Thurber's blog on making cake from scratch, he tells readers that it's really not much harder than making the boxed version of cake. While I'm glad that someone out there is encouraging folks to try their hand at making less-processed foods, a part of me wanted to shout "NO! Don't tell my secret!"

Here's the deal: When there's a gathering of people, and everyone is supposed to bring food to share, I always offer to make a dessert. When I arrive with my tasty made-from-scratch cakes and pies, everyone assumes that I'm some sort of throwback to the Golden Era's domestic goddess. Nothing could be further from the truth. The image of perfectly coiffed women cooking in pumps and pearls, quite frankly, makes me nauseous. No one knows how easy these recipes are (especially my carrot cake!), mostly because no one has ever thought to try to make them on their own.

"Carrot cake from scratch!" the guests exclaim, "You must have been baking all day!"

I typically reply with feigned modestly while reveling in my success "Oh, really... it's nothing."

Really, though... it is nothing. It honestly takes me MAYBE 10-15 minutes longer than if I just dump a box of mix into a bowl, stir it up, and slop it into a cake pan -- that's including time to make cream-cheese frosting, too. Better yet, since I have access to a real kitchen with storage space, in the long-run, the ingredients aren't much more expensive than buying a box of cake mix and frosting in a can every time I want to bake. And, I have to agree with Matt - the tiniest bit of extra time and money is well worth the end result.

Well, Matt, you've outed me. I guess from now on I just have to hope that none of my friends encounter your blog (or mine!), lest they find out that the expressions "It's a piece of cake" or "It's as easy as pie" might have relevant origins...

* image from creativelydifferentblinds.com

Blog #2: Slow Food: a great idea, in theory....

Joe (my partner) had Monday “off” from rehearsal, so we made dinner together – something that rarely happens lately, due to demanding and conflicting schedules. We made a stir-fry with spicy peanut sauce (the original recipe). One of the reasons we like this recipe is that it’s easily modified, so we rarely have to shop specifically for it. Joe and I cooked together, which is always a feat in our small kitchen, but it was nice to catch up with one another. The whole experience was really nice and took about an hour and a half to prepare, eat, and clean up.

While Joe and I try to maintain a certain level of “whole” foods in our home, I can certainly see how living in a society that devalues taking time for food can lead to increased use of processed foods. Over the last couple of months, when my schedule exploded, suddenly frozen pizzas, and granola bars started taking over the freezer and cabinet space in my house. We try to avoid this situation by making lots of whatever we’re cooking so we can have leftovers, but even these sack lunches and dinner are usually eaten on the run between classes and rehearsal breaks.

There has been a recent backlash against this frenzied approach to food. Referring to itself as “Slow Food,” this movement is the antithesis of fast food – from McDonald’s to frozen pizza, and then some. Pollan and the Slow Food movement call on us to be responsible about what we eat, but also to take time to thoroughly enjoy what we eat as well. While I love the idea of taking time for food in theory, I’m not sure how well it would work in practice. Between a full course load, 3 part-time jobs, and a show, right now I’m not sure I have the luxury….

*photo from reporting 1 blog