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The Society of Algorithms - conversation with Frank Pasquale

I think that the connection between antitrust law and constitutional regime is important; however, it is rarely made. To the extent that these platforms are dominant and thus have complete control over some aspects of digital social life like Twitter for microblogging or Google for search or Facebook for social networking, they start to approximate to a state Professor Frank Pasquale pointed out in a conversation with Lénárd Sándor, researcher at the National University of Public Service.

A House Divided Against Itself Cannot Stand - conversation with William Voegeli

Brexit is best understood as a narrow majority of the British people asserting that their national identity was more important than their European identity. But I do think it will have to be resolved one way or another. Europe cannot endure, permanently half national and half supra-national - William Voegeli pointed out in an conversation with Lénárd Sándor, researcher of the National University of Public Service. William VOEGELI is senior editor of the Claremont Review of Booksand author of two books: Never Enough: America’s Limitless Welfare State (Encounter, 2010); and The Pity Party: A Mean-Spirited Diatribe Against Liberal Compassion (Broadside, 2014). After receiving a doctorate in political science from Loyola University in Chicago he was a program officer for the John M. Olin Foundation. In 2016 Voegeli was the William E. Simon Visiting Professor at Pepperdine University’s School of Public Policy.

Fish Tacos With Cabbage and Tangerine Slaw Recipe by The Daily Meal Contributors

This Cinco de Mayo, try your hand at these easy and delicious fish tacos. Taco seasoning gives fresh fish a zesty flavor, and cuts down on the need for multiple spices. Bright tangerine and cabbage slaw lends a healthy crunch and cool, seasoned sour cream ties it all together.

Spicy Fish and Slaw Sandwiches Recipe by JeanMarie Brownson

1/4 Teaspoon dried thyme 1/4 Teaspoon freshly ground black pepper 1/4 Teaspoon cayenne 1/3 Cup mayonnaise, plus more for buns 1 Tablespoon freshly squeezed lime juice 2 ½ to 3 Cups finely shredded cabbage (half of a 14-ounce bag) 1 large carrot, trimmed, peeled, finely shaved or shredded 2 green onions, trimmed, thinly sliced 4 haddock, tilapia or cod fillets, each at least 1-inch thick (about 1 ½ pounds total) 4 brioche or whole grain burger buns, split Favorite spicy barbecue sauce Directions Step 1: Make seafood rub: in a small dish, mix 1 tablespoon sweet paprika, 1 teaspoon salt, ½ teaspoon garlic powder, ¼ teaspoon each: thyme, freshly ground black pepper and cayenne, and 1/8 teaspoon ground allspice. The seafood rub can be made ahead and stored in a covered container up to several weeks.

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