Via Instapundit: The former deputy and acting director of the Central Intelligence Agency is resigning as a non-resident senior fellow from Harvard’s Kennedy School after Chelsea Manning was invited to be a visiting fellow this year.
In his resignation letter on Thursday, Michael J. Morell said he “cannot be part of an organization” that “honors a convicted felon and leaker of classified information.”
“Ms. Manning was found guilty of 17 serious crimes, including six counts of espionage, for leaking hundreds of thousands of classified documents to Wikileaks, an entity that CIA Director Mike Pompeo says operates like an adversarial foreign intelligence service,” Mr. Morell wrote. “Senior leaders in the military have stated publicly that the leaks by Ms. Manning put the lives of US soldiers at risk.”
The Kennedy School’s invitation will “assist Ms. Manning in her long-standing effort to legitimize the criminal path that she took to prominence,” the letter continued, and “may encourage others to leak classified information as well.”
Mr. Morell emphasized that he fully supports “Ms. Manning’s rights as a transgender American, including the right to serve our country in the US military.”
In his resignation letter on Thursday, Michael J. Morell said he “cannot be part of an organization” that “honors a convicted felon and leaker of classified information.”
“Ms. Manning was found guilty of 17 serious crimes, including six counts of espionage, for leaking hundreds of thousands of classified documents to Wikileaks, an entity that CIA Director Mike Pompeo says operates like an adversarial foreign intelligence service,” Mr. Morell wrote. “Senior leaders in the military have stated publicly that the leaks by Ms. Manning put the lives of US soldiers at risk.”
The Kennedy School’s invitation will “assist Ms. Manning in her long-standing effort to legitimize the criminal path that she took to prominence,” the letter continued, and “may encourage others to leak classified information as well.”
Mr. Morell emphasized that he fully supports “Ms. Manning’s rights as a transgender American, including the right to serve our country in the US military.”
(Link to more)
12 comments:
That he resigned is surprising enough, but how does a former deputy and acting director of the Central Intelligence Agency get allowed onto the hallowed Lefty grounds of Haavahd in the first place?
Harvard rescinded Bradley Manning invite.
It's about choices.
Manning had a choice - patriot or traitor.
Manning chose traitor.
Manning had another choice - man or freak show.
Manning chose freak show.
Which brings me to my point now that I have cleverly found a way to make it on topic:
I used to have a wooden cutting board. Over time it warped and eventually I replaced it with a plastic one. It works but seems a bit déclassé for an uptown guy like me but, hey, it works.
So the other night I'm watching Alton Brown cook something, I don't remember what, and he had a nice wooden cutting board. It was the kind of cutting board a guy like me ought to have. And I thought, hey, my cash flow's good right now so I'm going to buy me a nice wooden cutting board that's fit for a guy like me even though I've already got a cutting board that works and so I darted over to the computer and clicked up Lem's and went to Amazon and started to look for my nice new wooden cutting board.
There were 15,149 cutting boards to choose from. I couldn't deal with it. The pressure to make the right choice out of 15,149 options was overwhelming. I gave up. I accepted defeat and decided that my plastic cutting board wasn't so white trashy after all.
Manning had it easy.
The roof video still palying
Manning is a traitor. It makes perfect sense the dick jerkers at Harvard Kennedy like her so much.
Rabel, tell me what you want - I make cutting boards, as did my grandfather before me.
Thanks very much for the offer, Sixty. Maybe one day down the road I'll take you up on that, but I'll pass for now.
This and Harvard's decision to bankroll an unrepentant child murderer (her own child) fills me with Schadenfreude regarding Harvard's "stellar" reputation. The elites are out of control.
Cutting board
I had this same question. I notice all the chefs use the same brand. Boos. John Boos. It's branded, burned like a cow, right on the side.
I notice too they use an oversized board. And the sound it makes when they cut indicates a very hard wood. It's an annoying sound, actually. A loud tic sound. They're big heavy boards and they're expensive. Some of these walnut boards are over $200.00.
Did you know that cutting walnut turns your fingers purple? It does! That happened to me one time. I think the sawdust might be poisonous too. Someone told me that.
That makes me think they're comped props. They're advertisements for themselves. The chefs must be given these boards because how else would they all agree to buy the same thing? I think at home theses professional chefs are more practical. I think they use flexible plastic boards because they're easily cleaned and the board itself can be used to scoop the ingredients, and bent to dump the ingredients and kind of funnel the ingredients into bowls, and into pots. And since they come in a package of different colors it's easy to cut chicken on one then toss it into the sink, and grab another for vegetables to avoid cross contamination. It's all a very kosher idea.
I like the very large white solid plastic ones because I use them for photographic backdrops.
The wooden boards are photographic backdrops too. Hardly ever use the wooden ones to actually cut things. I feel that I have to use Clorox on them each time.
If you decide on the chef's wooden board choice of John Boss for its looks and for its professionalism, then even there is a very large choice. I'd steer clear of the ones with the draining ditch etched around the perimeter. Who even uses that? It's for roasts presumably, If I bought one, it would be large, and flat on both side and with no little peg legs. Just large flat heavy chunks of wood laminated in blocks. And if I was cutting chicken on it then I'd keep a bowl with bleach water and rag handy right there as you see in sushi shops, and keep wiping as I go. Or flipping the board to cut vegetables and thoroughly clean afterwards, or use a plastic flexible one on top of it.
I have several cutting boards and I use the white plastic ones the most, I have three sizes of those, and the colored flexible ones second, and the wooden ones hardly not used at all.
A friend burned one to the flexible plastic ones, and I go, Oh man, you ruined my favorite thing! Lie. I cut off the burned edge so now it's smaller than the rest and that is the one that gets used most.
Here, let me assist you.
Buy this wooden John Boos cutting board. Their most popular on Amazon. It's $95.00 It's large 24" X 18" X 2.5" big and fat.
Just buy it. Don't even think. Don't even compare with a darker color.
There. You have your chef's cutting board just like on T.V. All the chefs have this.
But you'll also really like these commercial white plastic cutting boards. Great for photographic backgrounds.
30" X 18" X .5" for $36.00
But perhaps that is too large for you. It is outrageously large. I store mine on the floor in the space between the counter and the refrigerator. It's the only one that is stored separately.
A smaller one is more reasonable.
24" X 18" X .5" for $25.00
You should buy one.
But smaller ones are even more handy. I have a couple of these. And these two get used the most.
18" X 12" X .5 for $13.00
Just buy a couple. You'll be very happy. They'll compliment your wooden Boos very well. The good thing is they can cut something and it can be your plate.
4 colored flexible cutting boards 15" X 12 " $17.50
I would call these colored flexible boards indispensable for any good Jewish home kitchen. Or any goyem kitchen for that matter. Like mine. You'll be very happy with all of these cutting boards. You can even use them interchangeably and at the same time. You can prepare mise en place and set them to the side ready to go, to add your prepared ingredients incrementally. You can prepare various things in advance separately. You can show off your professional wood that sounds annoying when you cut something on it and cut chicken or other meat on another board and have it sitting there ready to go, and dice vegetables on another all at the same time without missing a beat. You can show off your impressive chefery knife skill and impress your friends, put on a little show while they sit there sipping a smart cocktail, a beer, a glass of wine, or even helping as happens more often than not. All of these boards are great. You should buy all of them and you won't regret a single thing about your fantastic thoughtful purchases.
Don't buy anything with handles cut into them. Why even have those? What's the point of those? You don't need a drainage rim, and you don't need legs. Nothing that interferes with storage on their sides. In my little kitchen I have six baking trays and some eight various cutting boards stored on their sides as books and it's very convenient to just grab what I need as I go.
What Spinelli pointed out.
Also, Equifax's heads of tech and security are "leaving."
Sheesh. Yet another Friday dump of obvious actions, let alone disclosure, that clearly ought to have taken place sooner.
The ick is thick.
Our credit info was hacked @ Equifax and have put any new credit on hold. Fucking Russians!!
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