You may have noticed, as readers of this newsletter (and presumably of my column as well), that I have not said or written much about the war in Ukraine.
To be clear, I have been following the conflict as closely as possible and, like many Americans, I have great admiration for Volodymyr Zelensky and the Ukrainian people, who have shown tremendous courage and resolve in the face of unprovoked aggression. I even have opinions about the origins of the conflict and specifically who is to blame for the current state of affairs (in short, Vladimir Putin and the Russian Federation).
But I’m also not an expert. My knowledge of Russia and Eastern Europe is not especially deep (although I know more than a little about the Russian Revolution) and I certainly don’t speak the relevant languages. So I’ve made a considered decision to not comment on this subject. The fact that I have opinions, even strong ones, isn’t justification enough for me to write or opine on this issue, and I have found it much more fruitful to read and listen to others who do hold relevant expertise.
You can extend this basic approach to any number of issues beyond the war in Ukraine. In general, if I do not think that I am equipped to talk or write about something, my inclination is to leave the subject alone. There are more than enough uninformed opinions in the world, and I have no particular desire to add to that collection.
Consider this a glimpse into my process. If I don’t know, then I won’t write. And if you’ve noticed that I haven’t commented on something important in the news, you can reliably assume that I’m either uninterested in the subject or more interested in learning and listening than I am in speaking.
What I Wrote
I had one column this week, on the moment in President Biden’s speech when he called on Congress, repeatedly, to “fund the police.” My argument is that this is unnecessary, as well as a distraction from the actual problem facing American law enforcement: a distinct lack of accountability for bad actions and bad apples.
Few police officers are held accountable for killings. Even fewer have to answer for more common forms of abuse and bad behavior. And too many cops act with impunity, as if they were above the laws that govern the rest of us. We don’t need to fund the police (American law enforcement has more than its fair share of cash); we need to control them.
Now Reading
Zach Baron on Francis Ford Coppola for GQ.
Gregory Afinogenov on Vladimir Putin and the war in Ukraine for Dissent.
Ann Neumann on the crisis in American hospitals for The Baffler.
Gary Gerstle on the idea of “liberty” in the United States for The New York Review of Books.
Ranita Ray on racism in schools for Slate magazine.
Feedback If you’re enjoying what you’re reading, please consider recommending it to your friends. They can sign up here. If you want to share your thoughts on an item in this week’s newsletter or on the newsletter in general, please email me at jamelle-newsletter@nytimes.com. You can follow me on Twitter (@jbouie) and Instagram.
Photo of the Week
Just a little snapshot of something that always makes me smile, whenever I see it. We should, indeed, try to have some respect. I took this with a Panasonic GX8 camera and a 30-millimeter equivalent lens.
Now Eating: Fish Skewers With Herbs and Lime
It’s been pretty warm here in Virginia, and the sun is still out around dinnertime, so I’ve been grilling a little bit. This is a good recipe, although I will say that you should go heavy on the herbs and red pepper flakes. I would also add a little salt to the mix. Serve with fresh pita bread and a salad for a nice, simple meal. Recipe from NYT Cooking.
Ingredients
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2 garlic cloves, finely grated, pressed or minced
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1 tablespoon fish sauce
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¼ teaspoon red-pepper flakes
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3 tablespoons extra-virgin olive oil
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1 pound thick, dense fish steaks, such as tuna or swordfish, cut into 1½-inch pieces
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Lime wedges
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2 scallions, white and green parts, trimmed and thinly sliced
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⅓ cup chopped dill, mint, parsley, cilantro or a combination
Directions
Heat the grill to high. In a mixing bowl, combine garlic, fish sauce and red-pepper flakes. Whisk in oil. Add fish cubes and gently toss to evenly coat. Let marinate while the grill heats up.
Thread marinated fish onto metal or pre-soaked bamboo skewers (see Tip), pushing them up so they touch. This keeps them from overcooking.
When the grill is hot, lightly brush the grates with oil and add the skewers. Cook until slightly charred in places, about 2 to 4 minutes, rotating them carefully halfway through.
Transfer to a serving platter, and immediately squeeze 2 or 3 lime wedges on top of the fish while still hot. Garnish fish with scallions and herbs, and serve with more lime wedges on the side.
"Opinion" - Google News
March 05, 2022 at 10:56PM
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Opinion | On Ukraine, I Know What I Don't Know - The New York Times
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