If vegetarianism has settled comfortably into Western culture by now, it’s because the term vegetarian has become so vast and shapeless that it describes just about everybody who isn’t on the Atkins diet.

—from Slate’s review of The Bloodless Revolution, a book about the history of vegetarianism

Verbarius, a humane clock

Craig Newmark on the Daily Show

Mr. Bobrinskoy knows as much about newspapers and the needs and news appetites of the readers of The Los Angeles Times as I know about astrophysics.

—Jim O’Shea, LA Times editor in chief, responding to an interview given to Frontline about the future of newspapers.

…we desperately need to look into the mirror and realize it’s time to get back to the core and make the changes necessary to evoke the heritage, the tradition, and the passion that we all have for the true Starbucks experience.

—Starbucks chairman Howard Schultz on the commoditization of the Starbucks experience

John Kerry questions Sam Fox, nominee to be U.S. ambassador to Belgium and Swift Boat Vets for Truth donor

Dying in 8-bit

I’m not quite sure why broccoli has such an undeserved spoiled reputation (amongst former presidents and school-children alike) - I suspect because we’ve all had inferior versions foisted upon us, boiled to some unrecognizable state, with placations of margarine and table salt to try to revive it at the dinner table. Fear not, this fine veggie need not suffer such indignity, it’s time broccoli gets the preparation it deserves. Fortunately, this is ridiculously easy to accomplish as well as pretty quick - total time shouldn’t be more than about 15 minutes.

Our ingredients:

• A head of broccoli (a single head should be 3-4 servings)
• Let’s say… 2 tablespoons of extra virgin olive oil
• A generous pinch (or two) of kosher salt
• A few grinds of black pepper

1. First, preheat the oven to around 450° and adjust the rack to the middle position. Congratulations! Now, pour yourself a drink - red wine will do, bourbon is also a fine choice.
2. With a sharp knife (lacking proper cutlery? please leave the kitchen now) cut the broccoli in to bite size florets. If you like the stalk (I happen to) feel free to chop that in to half-inch cubes as well.
3. Toss in in a bowl, dash the olive oil over top and stir to coat the broccoli. Spread the florets in a single layer on a baking sheet covered in foil (the foil helps with cleanup only - you’ll thank me later). Salt and pepper according to taste and pop in your now heated oven for, oh, I don’t know, 12 minutes. If you remember to do so, you might flip the broccoli mid way through, but most likely you’ll be fixing other parts of dinner or enjoying your drink, so I wouldn’t really worry about it too much.
4. Your broccoli should still be firm and crisp, with some browned edges. Serve immediately, as no one (and I mean no one) likes cold broccoli.

Bon appetit

Gizmodo’s anti-RIAA manifesto is actually quite good

Living in LA is like not having a date on Saturday night.

—Candice Bergen