August 28, 2015

Father of Gunned-Down Reporter: ‘Do Something About Crazy People Getting Guns’

It isn’t often than a guest on Fox News Channel can say things like this without being interrupted, shouted down or ridiculed. But Megyn Kelly wisely kept almost silent while one of Wednesday night’s guest spoke from a broken heart and a shattered life.

 “We’ve got to do something about crazy people getting guns,” the man told Kelly. He said the governor of Virginia promised to help do “whatever it takes to get gun legislation to shame people, to shame legislators into doing something about closing loopholes in background checks and making sure that crazy people don’t get guns.” 

The speaker was Andy Parker, father of Alison Parker, the Roanoke news reporter shot to death on live television Wednesday morning a bitter former TV station reporter who felt persecuted because he was both black and gay.

 He also killed Adam Ward, her cameraman. Their interview guest, Vicki Gardner of the local Chamber of Commerce, was wounded but is expected to survive. The shooter – former WDBJ reporter Bryce Williams (whose real name is Vester Lee Flanagan II) – died of a self-inflicted gunshot wound.

 It wasn’t television’s first live murder. That one came on Sunday, Nov. 24, 1963, when Jack Ruby, a Dallas nightclub owner, shot Lee Harvey Oswald, who had killed President John F. Kennedy two days before. But Wednesday’s killings were the ultimate reality programming of the self-made video era.

 Not only did the killer wait until the camera showed the reporter, he also recorded the murders himself and posted the video on the internet in a stroke of meta-McLuhanism. If it bleeds, it leads, they used to say. Indeed, their killer saw to it 

And he was multi-media. In a manifesto faxed to ABC, he said he wanted to start a race war, just like Dylan Roof, a white Confederate flag zealot who murdered nine African-American in a Charleston (S.C.) church earlier this summer. (In Wednesday’s event, the killer was black, the victims white). 

“As far as Dylan Roof, you (expletive) want a race war?” the killer wrote. “BRING IT THEN, YOU WHITE (expletive).” 

Ms. Kelly, who often exploits issues of racial strife, virtually ignored this dangerous edge to the story, as did most other cable news stations and major network evening newscasts. But Ms. Kelly – increasing edging out Bill O’Reilly and Sean Hannity as the star of Fox prime time – dominated the evening with a searing interview of not only Parker’s father but also her fiancée, a local TV anchor and co-worker named Chris Hurst. 

And in an awkward digression, Mr. Parker compared his own daughter to Ms. Kelly. 

“We joked with her that she was the perfect Fox News girl,” he said. “She was pretty, she was blond and she was extremely smart.” 

Even Ms. Kelly’s second major “get” showed up a colleague. After Mr. O’Reilly complained that Jorge Ramos of Univision refuses to visit “The Factor,” Kelly gleefully told her audience “Guess what? He’s here next.” She interviewed him at length. 

So powerful was Ms. Kelly’s emotive interview with those who loved the dead reporter that it became a significant part of Lawrence O’Donnell’s show in the following (10 p.m.) hour on MSNBC. Mr. O’Donnell’s “Last Word” opened with an irrelevant story, for this news cycle, about the Iran nuclear negotiations. That seemed strange and out of sync. 

After the first commercial break, the re-writing of the script became obvious when O’Donnell began to use clips from Kelly’s show before extensive discussion about the shootings. In the 9 p.m. hour, while Kelly was slamming the competition with her exclusive dual interview, Rachel Maddow on MSNBC presented an incomprehensible show that began with a confusing story about false filing for presidential candidates that tried to be funny. 

Then came a feature comparing how Presidential candidate Donald Trump insulting Mr. Ramos of Univision was akin to President Richard Nixon sparring with Dan Rather of CBS four-plus decades ago. When she finally got around to the shootings, she offered only a four-minute wrap-up of the day’s events without depth or perspective. 

Liberal TV viewers turn to the popular Ms. Maddow for her often-intelligent take on major breaking news the way newspaper readers turn to the best columnists. On Wednesday, Ms. Maddow let them down. 

It was only slightly better on “CNN Tonight” with host Don Lemon, when reporter Chris Cuomo tried to debate presidential candidate Jim Gilmore into arguing about gun control. Mr. Gilmore –former governor of Virginia – refused to take the bait and chewed up valuable minutes with boilerplate Second Amendment talking points straight from the National Rifle Association. 

“Same old song about gun control,” Gilmore said. “It’s infuriating.” 

When Mr. Lemon interviewed Dr. Ben Carson – a surgeon running for the Republican Presidential nomination – Mr. Carson also brushed off such questions: “People are the problems, not so much guns.”

 One of few high moments on “All In” with Chris Hayes at 8 p.m. on MSNBC was guest Charles Pierce of Esquire saying how we have “crossed some horrible Rubicon” . . .”Somethings’ come loose in the country . . . Frankly I’m worried about it.” 

One of the best missed opportunities came on ABC’s “World News Tonight” when reporter Pierre Thomas voiced over a video of the killer and said “Here he is in one of his stories holding a gun, a man slowly descending toward madness.” 

Nice get, except that the words at the bottom of the screen – the “lower third” in TV talk – obscured the most important part of the scene – his hand on the gun. 

But for pure sensationalism and cynicism, none could top “The O’Reilly Factor” at 8 p.m.. on Fox. After opening with a long scolding of Mr. Ramos for questioning Mr. Trump, Mr. O’Reilly eased into the shooting segment by showing a freeze-frame of the terrified reporter as she was shot. 

As the picture stayed on the screen, the audio continued with the sound of eight shots and nine female screams. It was cut like the trailer for a horror film. They showed it twice, exploiting it far more graphically than any other cable or over-the-air outlet. 

After mailing in the rest of the story with already known facts, Mr. O’Reilly made great time for former comedian Dennis Miller, who amused his host with wise cracks about the penis of Vladimir Putin, the President of Russia. 


‘Not-Racist’ Louisiana Man Warns Renaming Road For MLK Will Unleash His ‘Racist Ways’ (VIDEO)

White residents showed up in droves to protest the renaming of a tiny, one-half mile stretch of road that runs through a primarily African-American part of a Louisiana community. Sure, whites could have decided to just let black people have this one, but obviously, this was an attack on their “history” and “heritage.”
The debate centered around the potential renaming of Colonial Boulevard, which runs through Violet in the parish of St. Bernard. Violet is the only majority African-American community in the parish –56 percent of homeowners being African-American according to a 2013 census estimate — but the crowd that showed up to debate the name change was only slightly less white than that of one of Donald Trump’s White Power rallies.
“As far as naming it to Martin Luther King, he didn’t live in this parish, he did nothing for this parish, he didn’t even know this parish existed,” said white lady Charlotte O’Connor at the meeting, apparently unaware of who Martin Luther King, Jr., was. The debate often dissolved into race-based arguments for or against the name change — though the African-Americans present focused more on the importance of Dr. King to American history rather than the tired “history” and “heritage” arguments that have become almost expected from the common American cracker.
A bearded white man informed the parish council that they were really pushing him to become a racist. Currently, he says, he’s not one — but if the black people get their way, he is prepared to unleash his bigotry. Also, Bobby Jindal is awesome:
“I’ve never had a racist bone in my body. I’ve worked for a bunch of ’em, been in their houses, been in a lot of your guys’ houses. But if you keep pushing me I will show you my racist ways. [Mayor ] Mitch Landrieu can go to hell. Praise the Lord for Bobby Jindal.”
Another white person argued that the name of the street should remain Colonial to preserve the Spanish colonial heritage of the state — a thinly-veiled excuse  not to do anything for the African-American community, while yet another informed everyone that a name change will lead to crime and drugs:
“If you look around the world, every Martin Luther King Boulevard is crime-ridden and drug-ridden. Why the hell would we want that in this parish? Martin Luther King was a great man, and all the streets that are named after him does not reflect the content of that man’s character.”
“St. Bernard has an incredible history. Please do not change it,” another white person argued.
“When those people come together, and those people say, ‘I want to change this street,’ and a majority of those people on that street say that, then I don’t believe that nobody else has a say so,” argued one African-American resident.
“We cannot name a street a half a mile long for Martin Luther King, for somebody who fought for everybody. It wasn’t just because of black or white? The man fought for everybody. He was straight up for everybody,” argued another black resident.
But, ultimately,  the all-white council let the white people have what they wanted, and voted against the name change, which 28 of the 34 homes on Colonial Blvd. support.
“90 percent of the people on the block want that name change,” said St. Bernard’s NAACP President Rev. Kevin Gabriel, indicating that the organization will likely be filing a discrimination lawsuit against the parish.
Watch the “not-racists” on parade, below, and remember: It’s about “heritage,” not hate…even if someone promised to “become” a racist if we honor a black man.

‘He shot three white people': Fox host can’t understand why journalists’ shooting isn’t a ‘hate crime’

Fox News host Gretchen Carlson

Fox News host Gretchen Carlson argued on Wednesday that the suspect who shot two WDBJ journalists and a person they were interviewing had committed a “hate crime” because he “shot three white people.”
Following the news that suspected gunman Vester L. Flanagan II had died from self-sustained gunshot wound on Wednesday, Carlson turned to security expert Paul Viollis to explain the motivation for the shootings.
“Is this a hate crime, Paul?” she asked.
“No, Gretchen, it’s not,” Viollis replied. “This is quintessential workplace violence from the behavioral profile of the individual to the actions that he displayed, from the manifesto to the time he was terminated in 2013.”
Carlson, however, was not satisfied with that answer.
“He talks about race,” the Fox News host noted pointing to Flanagan’s manifesto. “He put the initials of the Charleston church shooting victims on the bullets that he used today, he praised the Virginia Tech mass killer, Columbine High School killers, says he was being attacked for being a gay black man.”
“He shot three white people today,” Carlson added. “Why is that not a hate crime?”
“Because of the fact that the workplace violence offender is clearly delusional,” Viollis insisted. “They make up their own sense of reality, and they struggle with their sense of identity.”
“So they don’t like who they are, they make up something that will envision them as a victim, as the quintessential victim, it’s the finger pointing,” he continued. “Hate crime is something where he clearly was motivated by sense of race, color or creed.”
“But he was!” Carlson interrupted. “He says that the Charleston church shootings were his tipping point.”
“Right, the tipping point for attention seeking,” Viollis observed. “He saw the attention that was received from that shooter all over the country and that particular shooter was glorified on the news in his eyes. That’s why he picked this time of the day to shoot these two people.”
Watch the video below from Fox News’ The Real Story, broadcast Aug. 26, 2015.

How Big Government Keeps You Poor Perfectly Illustrated

The Young Conservatives report that welfare is now the highest paying entry level job in 38 states:
Is this the ‘change’ Obama promised back in 2008?

Is this what voters turned out for back when 44 promised us ‘hope?”
If so, great job, sir! You have fundamentally transformed our nation into a group of beggars and hangers-on.
There are obvious problems with giving people “free” money.
We could list the fact that the money is taken from the people who earned it, or that the debt pyramid that funds the “free” money is unsustainable and will end in crisis.
We could point out that people drop out of the labor market because the free money makes it possible, thus lowering productivity at the same time that we are increasing obligations. That is a looming economic disaster for the country.
The extent of the problem was recently emphasized to me when I read this piece at the DC Clothesline blog: “The Statistics Do Not Lie! Welfare Is the Best Paying Entry Level Job In 35 States!”
Take a look at the following economic chart created by the Cato Institute.
There are, in America, 35 states who pay welfare recipients better than retail clerks, factory workers and fast food employees.
This is a world turned upside down and only the twisted communist-based economic policies of this present administration would think that this is acceptable.
Before you welfare recipients fire up your computer to write to me and tell me how evil I am for printing this, I would remind you that what the government can give you, the government can take away from you.
My wife started out her professional career working at McDonald’s serving hamburgers at the age of 16. Twenty years later and after several promotions, she was in charge of all of the corporate owned McDonalds in Arizona.

On a national level, she ran the food concessions for the NBA All-Star weekend as well as the NFL Superbowl held in Phoenix.
Under the present economic climate and policies, what would have been her motivation to work her way to the top before retiring? Today, our country has robbed its citizens of its most precious resource, hope!
What incentive does the average person have to start at the bottom of the economic ladder when sitting on your butt collecting welfare pays more?

FACT: Another Anchor Baby Is Born Every 93 Seconds!

According to data from the Pew Research Center, a brand-spanking new anchor baby enters into this world — and thus our country — every 93 seconds, reported Breitbart.
This means that every year, illegal immigrants give birth to approximately 340,000 anchor babies who eventually get to “join the U.S. workforce and compete for wages against the roughly four million children of U.S. parents that enter the slow-growing U.S. economy each year.”
Furthermore, according to National Review, “71 percent of illegal-alien headed households with children received some sort of welfare in 2009, compared with 39 percent of native-headed houses with children.”

Now guess how these illegal families access welfare benefits …
They access them through their anchor babies, “to whom government assistance is guaranteed.”
See the problem?
Our government has created a royally screwed-up system of lawlessness that permits foreigners to illegally immigrate to the United States, give birth here and then use their children — who we rightfully refer to as anchor babies — to procure resources from our taxpayer-funded government.
It is no wonder that, according to a 2011 Rasmussen Reports survey, a 61-percent plurality of Americans oppose automatic citizenship for the children of illegal immigrants.
You’d have to be an idiotic to support birth right citizenship for illegals and visitors. In translation, you’d have to be a liberal!

How to Avoid Foodborne Illness

If you've ever had food poisoning -- and chances are that you have -- you know how a little bug can throw off your entire week without warning.
An estimated 1 in 6 Americans, or 48 million people, will contract a foodborne illness this year, according to the Centers for Disease Control and Prevention. Of those who become ill, 128,000 will be hospitalized and 3,000 will die from eating foods contaminated with bacteria, viruses or other harmful organisms.
While deaths and hospitalizations are rare, most foodborne illnesses last long enough to seriously disrupt work and other daily activities. Most of these bugs last at least a day, according to the Food and Drug Administration, though some can last several days or even months. Those missed days add up: Illnesses due to food contamination cost $51 billion per year in lost productivity and health care costs, according to a study published in The Journal of Food Protection.
By understanding how foodborne illnesses spread, you can take steps to prevent them.
How Food Poisoning Occurs
Dozens of strains of bacteria, pathogens and viruses can live in your food and sicken you. According to Dr. Miriam Rahav, internal and functional medicine specialist at the Kellman Center in New York City, food contaminants can cause problems in different ways.
Most often, bacteria produce a toxin either in the food or in the stomach after the food is eaten, typically resulting in a milder illness. Stomach cramping, nausea, vomiting, fever and diarrhea lasting up to a few days are common symptoms of these toxins.
The other scenario, in which bacteria live and spread in the intestines, is the most likely to land you in a hospital.
"In this case the microbe first adheres to, and then invades, the cells lining the GI tract," causing damage, Rahav says.
If that happens, salmonella or campylobacter, two strains of bacteria found commonly in poultry meat and the intestines of animals, are the likely culprits. Together, these two bacteria are responsible for more than 70 percent of foodborne illness hospitalizations, according to the CDC. Symptoms of these infections are more severe and include blood or mucous in the stool, abdominal cramping, fever and diarrhea.
Once you've fallen ill, there's little you can do besides rest and rehydrate unless symptoms last more than three days or there is blood in the stool. If this is the case, it's time to see a doctor.
"For the most part, food poisoning resolves on its own, and people will heal with good hydration and smaller, easily digestible meals," Rahav says. Fluids with salt and sugar content, like sports drinks, are best, she says.
But don't take over-the-counter medicines to curb diarrhea.
"The symptoms of diarrhea or vomiting are your body's way of healing," Rahav says. "Slowing that process will only prolong the course of the illness."
Prevention at Home
The time to act against foodborne illness is before it happens, starting at home.
"Most commonly, we see exposure through animal contact, eating raw or undercooked poultry, or from cross-contamination of other foods," says Dr. Arta Bakshadeh, senior medical officer at Alignment Healthcare in Los Angeles.
You can prevent most of that exposure before you start cooking by separating animal products from other foods.
- At the grocery store, have the clerk bag your meats separately from other items.
- Store meat, poultry and eggs separately from other items, on the bottom shelf or in a pan to catch any dripping.
- Use separate cutting boards, utensils and containers for raw meat and eggs.
- Wash each dish thoroughly with hot water and antibacterial soap right after using it.
When it's time to cook, you can combine ingredients, so long as you cook everything thoroughly; heat will kill most microbes living in your food.
- You can combine items raw so long as they don't leave the pan before they're cooked.
- All poultry should be cooked until it reaches a minimum internal temperature of 165 degrees Fahrenheit.
- If you don't have a meat thermometer, make sure chicken is white throughout and juices run clear.
- All other meats should be cooked to at least 140 degrees Fahrenheit.
- All leftovers should be refrigerated within two hours of cooking.
If you happen to eat contaminated foods, you'll be better able to fight off the bug if you keep your immune system healthy by eating a diet rich in fruits and vegetables. Take a probiotic to ensure your gut is full of good bacteria that help fight any potentially bad bacteria, Rahav advises.
Varieties containing S. Boulardii may be particularly helpful, she says, "but any good multispecies formula with a high count of microbes, labeled 'billion CFU,' may be helpful." CFU stands for colony forming unit.
These small, simple preventive steps are your best defense against foodborne pathogens.
"In my experience, carelessness is usually the culprit in foodborne infections," Bakshandeh says. "Either someone forgot to wash their hands before and after handling certain foods, or cross contamination occurred."
Precautions for Eating Out
You have a lot of control over your own kitchen, but what about your favorite restaurant?
"It is difficult to predict the risk of foods prepared outside the home, given the variety of ways that food can become contaminated," says Dr. Eric Milefchik, chairman of infectious disease at Torrance Memorial Medical Center in California.
Because a common cause of food poisoning at restaurants is undercooked chicken, says Bakshandeh, "if you're at a restaurant and you don't think your chicken is cooked, send it back. The meat should be white, and the juices should run clear."
Before heading out, check Yelp or your favorite restaurant review site. Officials at the New York Department of Health and Mental Hygiene found that by analyzing Yelp reviews, they were able to identify and track cases of foodborne illness in New York restaurants. In total, they found evidence of three previously unreported outbreaks that caused a total of 16 illnesses.
However, outbreaks are rare; more commonly, contamination affects only a dish or two. The department also found nearly 500 reviews detailing symptoms consistent with foodborne illness not connected to outbreaks. Milefchik says it's safe to assume that singular cases of food sickness "are due to circumstances where contamination may have caused illness only in that individual." Outbreaks where several people are affected are much easier to identify, he adds.
Whether in a restaurant or at home, all three experts agree that if you do happen to get sick, you'll heal best if you have a healthy immune system to start with.
"In general, maintaining good health and nutrition will be the best defense against random exposures to contaminated foods," Milefchik says.

Secrets Every Nutritionist Knows

We asked a panel of nutritionists to disclose their must-know, insider tips about healthy eating. Here's what they had to say:
1. The one thing that matters more than what you eat is...
"People get fixated on what they eat, but how much you eat matters so much more," says Lisa Young, PhD, RD, nutrition professor at New York University and author of The Portion Teller. In other words, you can have everything in moderation—but it's all too easy to overshoot that ¾-cup serving of cereal or 2 tablespoon glug of salad dressing. "Keep a food diary for a week or two and do your best to measure how much you're having," Young says. "Measure out one cup of cereal so you don't pour yourself three cups." 
Another portion control minefield are restaurants. "Don't expect yourself to control those portions by just putting your knife and fork down," says Hope Warshaw, RD, author of Eat Out Eat Well. "Practice portion control from the point you place your order. Don't feel compelled to order an entrée. Choose from healthier appetizers, soups, salads, and small plates instead."
2. The one food that you should be eating but may not be...
One thing's for sure: We've been bombarded by lots of anti-carb rhetoric over the years. "But not all carbohydrates are evil," says Gina Consalvo, an RD based in Pennsylvania. "In fact, some are essential. The carbs in fiber-rich whole grains provide your body with its preferred source of energy. They're also high in phytonutrients, which help fight off disease, and high in fiber, which is filling and helps with portion control and blood sugar management." Plus, research shows that whole grain fiber may have a unique ability to protect against chronic disease—perhaps even more so than vegetable fiber.
3. The one thing you can never eat too much of is...
Want to load up on one food? Look no further than your spice cabinet. "Botanically speaking, herbs and spices are fruits and vegetables," says Wendy Bazilian, DrPH, RD, author of The SuperfoodsRx Diet, "and more than 2,000 phytonutrients have been identified in herbs and spices already! Some help boost the metabolism, other help balance blood sugar, and still others may help preserve memory with age." Even better: Herbs and spices have no calories and no sodium—just flavor. "When we hear 'eat more fruits and veggies,' don't forget fresh and dried herbs and spices," Bazilian says. "There's a reason I like to call oregano a mini salad."
4. The one habit that can have the biggest impact on your daily diet is...
Having some pita chips with dip every night before dinner can have a big impact on your overall diet, even though many of us don't consider how spontaneous daily snacking affects our nutrition. "Recent National Dietary surveys show that snacks account for 25% of our total calorie intake," says Kathy McManus, RD, director of the department of nutrition at Boston's Brigham and Women's Hospital. 
5. The biggest thing to ignore on food labels is...
"Most label lingo used on food packaging today is 'defined' by the U.S. government but is highly unregulated," says Stefanie Sacks, culinary nutritionist and author of What the Fork Are You Eating? Case in point: The phrase "all natural," which basically means nothing. But it's not the only offender. "Most of the time when a product says 'No Sugar,' it actually means that your product was sweetened with chemical (and possibly carcinogenic) sweeteners," says Sacks. It's also true of the "zero-calorie" claim. "The FDA defines 'calorie-free' as five or fewer calories per serving," says Bazilian. That's why a product like Splenda can be marketed as "zero calorie" even though a cup actually has 96 calories. The solution? Choose whole foods without much fanfare on the packaging—or without packaging at all (hello, fresh fruits and veggies!).
6. The biggest thing to pay attention to on food labels is...
"What I teach clients is that the ingredient list is more important to start with than the nutrition facts panel," says Bazilian. "This is because you can very quickly size up the quality of the food, what ingredients it contains, and whether it's worth your time." Sacks agrees. "The longer the ingredient list, the more processed a food is," she explains. "And you should try to stay away from processed food as much as possible."
7. The biggest sugar scam you fall for is...
"Some manufacturers use several different types of sugar in their foods so that sugar doesn't get listed right at the top on the ingredients list," says Bazilian. "If several different sugar types are used, they may show up further down the list—and you might think you're eating a low-sugar product." 
8. The best person to get diet advice from is...
Anyone can dole out diet advice and call themselves an "expert," but only few actually have the chops to know what they're talking about. "If you're seeking safe, reliable nutrition information, turn to a registered dietitian nutritionist (RDN)," says Toby Amidor, MS, RDN, author of The Greek Yogurt Kitchen. "In addition to several years of schooling, they participate in a grueling 1,200 hour internship and exam in order to get hands on experience, and they're able to look at your family history, blood work, medical history, daily habits, and food likes and dislikes in order to create a personalized meal plan that's right for you." Search the Academy of Nutrition and Dietetics' database to find an RDN near you.