Others Unknown : The Oklahoma City Bombing Conspiracy Review

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Others Unknown : The Oklahoma City Bombing Conspiracy ReviewAs a criminal defense attorney, I have great sympathy for the work Stephen Jones was called upon to undertake for McVeigh. He tells the story of his representation well.
When it comes to making his case about why McVeigh could not have acted alone, however, I was gravely disappointed. The book lacks a good index, footnotes, endnotes, dates, people, places, copies of reports, and other information vital to anyone truely interested in the case who is not willing to just take Mr. Jones word for what he saw, learned, and believes. It quotes infrequently from some documents and tapes, but those points are far too few and far between.
As an book advocating his point, it falls short of what one would expect from experienced counsel who had been prepared to argue these very issues in court and presumably has references to all the 302s, photos, auditotapes, depositions, transcripts, and reports near to hand. Documents that are classified could easily have been identified at least as to date and source so they could be referenced by later researches if and when they are unclassified -- the author seems willing to quote from sealed records, why not make his audiotapes and correspondence public now that McVeigh is deceased.Others Unknown : The Oklahoma City Bombing Conspiracy Overview

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Trails South: The Wagon-Road Economy in the Dodge City-Panhandle Region Review

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Trails South: The Wagon-Road Economy in the Dodge City-Panhandle Region ReviewMy mother was born in the Texas Panhandle in 1917 and immigrated as a young woman to San Francisco. I was always interested in family history and remembered all her stories and thought I had a pretty good sense of what life had been like for her growing up. Recently, I started reading about the region and it's been SUCH an eye-opener. My mom has been dead for 11 years now, and reading books like these have just put all the information I had in context -- it's like I had a bunch of loose beads, and they are starting to be strung together into a sensible pattern.
Anyway, just want to say that when I got this book from the SF library, I wasn't sure it would be of much interest to me -- seemed like it focused mostly on Kansas. (But then, I was so ignorant I didn't know at the time how intimately involved Dodge City and W. Texas were with each other!) I have thoroughly enjoyed reading this book. It is a serious intelligent book that really paints a clear picture of a critical part of western history -- which is how the goods were moved for trade (bufallo hides, etc) and how they were moved in to the country to supply the ranchers and later the settlers, merchants, farmers. It doesn't SOUND very interseting, I know -- but I guarantee you that it really is -- and it has transformed my understanding of that part of the world before 1900 -- and the world that my mother born into which, though changed significantly, was still populated with people who worked in this trade and who remembered those days. My great-grandfather owned six square miles of land near Ft. Worth where he raised stock to improve herds. SIX SQUARE MILES! I assumed he was a very wealthy man and once said to my mother that I thought this. She looked at me a bit quizzically and replied "It's not like there was anything to BUY, you know..."
Wow -- was she right!
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The Kansas City Barbeque Society Cookbook, 25th Anniversary Edition Review

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The Kansas City Barbeque Society Cookbook, 25th Anniversary Edition ReviewAs I see reviews, gentle reader, the reason is to help you to decide whether or not to part with some hard earned dinero to buy this book. In this case, the answer is a resounding "YES'!! There are two major reaons for this: first, the recipies are many, varied and uniformly good. Second (and this is very subjective), there is a real sense of who the folks are that helped generate this relatively recent interst in "barbeque" as the American cuisine.
As to the recipies ... there are over 200, and they range from entree dishes to appetizers to sides to desserts. Now in our house, each week we pick the entree (and which of us will cook it (and we are competitive on that issue, because we are both pretty good cooks), but each night we look at each other and wonder what we will serve with the entree. It's a constant "oops!" This book has the most varied number of "sides" I have seen in a barbeque book: I think that there are ten recipies for baked beans alone. The term "side" has a kind of negative connotation to me: it's what to put on the plate with the 'que or whatever else comes off the grill. The "sides" in this book are rightious indeed. And so are the entrees: they include recipies and tips for the standard "low and slows", but also include everything from poultry to game. And desserts ... many and all high on the yummy scale. Oh, yes: there are recipies for neat rubs and sauces, as well as tips for the cooking process. And a whole lot of good veggie dishes, too.
The second reason I recommend this book is personal and may not be shared by some. I've been cooking over live fire for a bit more than fifty years. "Back in the day", you had to wing it. There were no books like this, no pre made rubs or sauces, and "barbeque" was known in the South, but not here in Michigan. Yet, this kind of cooking over live fire has been with us since the beginning. And once in a while, when I fire up, I think on that continuity. This book celebrates the folks who brought barbeque to the forefront; the pioneers, if you will. I like the anecdotes and the sense of history, much as I like Mike Mills ("Peace, Love & Barbecue"), Chris Lilly ("Big Bob Gibson's Barbecue Book") and Paul Kirk ("Championship Barbecue") because it reminds me that we can plate extremely deilicious foods on a pretty routine basis because some folks got the recipies and the techniques that make it possible.
To me a cookbook is "good" if it enables me to put a consistant and varied series of dishes in front of family and friends. In that sense at least, this is a "good" cookbook. And you get to see the pictures of the folks who made it so. Incidentally and concidentally, I got my KCBS membership packet two days before I got this book. One of the goals of the Society is to promote Barbeque as the American national cuisine. I happen to think that anything cooked over live fire beats the indoor version hands down! Now I can feel patriotic about it!The Kansas City Barbeque Society Cookbook, 25th Anniversary Edition OverviewTo celebrate its 25th anniversary, the Kansas City Barbeque Society is proud to serve up The Kansas City Barbeque Society Cookbook, 25th Anniversary Edition by Ardie Davis, Paul Kirk, and Carolyn Wells.Featuring more than 200 all-new, mouthwatering recipes (many from award-winning KCBS members and teams), this 25th anniversary edition also includes tips for competitive barbequing, juicy stories that shed light on life inside the barbeque society, and tons of beautiful full-color photographs.The previous Kansas City Barbeque Society cookbook has gone through seven printings since it was originally self-published by the KCBS in 1996. This 25th anniversary edition is a must-have for the libraries of professional and amateur barbequers--as well as an appetizing read for people who may not tend to the grill but do love to eat 'que.

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