Rad Geek People's Daily

It's Sunday, I’m back in Vegas, and we’re open line.

What have you been up to in the past week? Write anything? Leave a link and a short description for your post in the comments. Or fire away about anything else you might want to.

The Nine have decided, without explanation, to let the State of Georgia go ahead with its proposal to murder Troy Davis at a time and place of their choosing. They are apparently acting in the belief that making sure all the paperwork stays settled, preserving the institutions of monopolistic legal finality, and practicing due deference to other judges’ turf, matters more than something as paltry as whether or not an innocent man is about to be killed for a crime he did not commit.

Here is what I got last evening from Amnesty International USA:

Dear Charles,

Today, the U.S. Supreme Court declined to hear Troy Anthony Davis’ appeal. His fate is back in the hands of Georgia authorities who may seek a new execution date at any time.

The Supreme Court’s decision to deny Troy Davis’ petition means that no court of law will ever hold a hearing on the witnesses who have recanted their trial testimony in sworn affidavits.

Doubts about his guilt raised by these multiple witness recantations will never be resolved. An execution under such a cloud of doubt would undermine public confidence in the state’s criminal justice system and would be a grave miscarriage of justice.

The state of Georgia can still do the responsible thing and prevent the execution of Troy Davis:

• Write a letter to the editor calling on Georgia to stop the execution of Troy Davis!
• Call on the Georgia Board of Pardons and Paroles to reconsider its previous decision and grant clemency to Troy Davis.
• Urge your friends and family to go to http://amnestyusa.org/troydavis or text TROY to 90999 to add their voices to the over 200,000 that have already taken action on this case.

Sincerely, Larry Cox
Executive Director
Amnesty International USA

As I said in my earlier post:

First, I should say that, as a matter of fact, it does not matter to me — and it should not matter to you — one bit whether or not Troy Davis really is responsible for the killing he’s alleged to have committed, or, if he is responsible, whether or not the prosecution legitimate proved their case in the midst of what appears to have been a very dirty bit of business by the Gangsters in Blue. There seems to be good evidence for massive police misconduct, and for the likelihood of Davis’s innocence. This evidence is important, and let’s go ahead and scream about it as much as possible to the men and women sitting in the court and corrections system, if it will save Troy Davis from the gallows.

But, just between us, we need to remember that even if he were obviously guilty as hell, the State has no right to commit premeditated murder in order to make him pay for it. The penalty of death is the ultimate, definitive expression of the State’s cold and sadistic violence, exercised with no defensive purpose and against women and men who no longer pose any threat to any living soul, on the theory that in the end your body and your life belong to the State, and can be mutilated and destroyed by it, at its pleasure, for its own special purposes — whether to exact blood vengeance, or to send a message to unrelated third parties, cut into your body by the Harrow of the criminal justice system. It is nothing more and nothing less than State-sanctioned murder, and it ought to be abolished immediately, completely, and forever.

Second, you should also note, from this story, that in the view of the Georgia Supreme Court, final arbiter that it is, getting all the paperwork settled once and for all is apparently more important than whether or not an innocent man will be slaughtered on the basis of lying testimony extracted by intimidation and coercion at the hands of an overzealous police department, desperately seeking a black cop-killer to lynch. You may find this appalling; but it should not be surprising. This approach to The Law is essential to the very nature of the State and its legal system. Authority is held to take precedence over fact and evidence; imposed finality is held to take precedence over justice, even when it comes to punishments that are utterly irreversible, destroying forever any hope of appeal. Otherwise, anyone might just go around any old time and prove somebody’s innocence and spring them from the prisons or the gallows, a judge’s say-so notwithstanding; a journalist’s expose or an ad hoc committee’s discoveries and reasoned decisions might be just as good as that the Nine. Without sovereign authority to stand between the people and justice, doing justice would be nothing a mere human institution, open to anybody who can do some research and submit facts to a candid world. Why, it’d be Anarchy! So instead, paying due deference and having the right stamp on the right papers and uttering the right ritual incantations is held to be more important than somehing so paltry as a man’s life. That is the Majesty of the Law; that is its morality; that is its justice.

The Final Arbiter

See also:

• GT 2008-09-23: U.S. Supreme Court grants reprieve to Troy Davis
• GT 2008-09-08: Stop the state-mandated murder of Troy Davis
• GT 2005-12-13: Murder in the first
• GT 2004-12-15: God damn it.

It’s Sunday; you know what that means. Promote away–and be shameless as you wanna be.

What have you been up to in the past week? Write anything? Leave a link and a short description for your post in the comments.

Here’s a story from NPR’s Weekend Edition (2008-10-05) that I was listening to while cooking for last week’s Food Not Bombs picnic. The occasion for the story has to do with the seasonal noise and with the really insipid theme of finding out where the dictatorial candidates like to eat, but while I’m not at all interested in where Barack and Michelle Obama like to spend their money, I am interested in the real topic of the story, which is the chef Rick Bayless and his Chicago restaurant, Topolobampo. Topolobampo specializes in central Mexican cuisine — in particular, the metropolitan cuisine that you can get from gourmet restaurants or the street vendors in the megalopolis of Mexico City. Bayless is a white boy from Oklahoma City who loves to cook central Mexican food, and who created his restaurant in part because he wanted to make a kind of Mexican food that most Estadounidenses have never tasted, in spite of the tremendous number of Mexican restaurants in just about every city and town in the U.S.

Most of us have never had the kind of Mexican food that Bayless makes because most Mexican restaurants in the U.S. serve northern Mexican food — the usual menu of enchiladas, fajitas, beef tacos, tamales in corn husks, burritos, carne asada, refried beans, salsa picante, huevos rancheros, and so on. That’s the cuisine that developed in the ranching and farming borderlands, in northern Mexico and the southwestern U.S. I’m glad that there are folks trying to introduce Estadounidenses to other kinds of Mexican food; what I’m less glad to hear is how fellow white boy Daniel Zwerdling insists on describing this distinction between Frontera cuisine and Distrito Federal cuisine in is interview with Bayless. (You have to listen to the audio report; most of this is not in the printed summary.)

But the cooking here is totally different than what you find in most Mexican restaurants in the United States . . . . At Topolobampo, don’t even think about burritos and refried beans. The truth is, the food most Americans [sic] think of as Mexican is actually Tex-Mex food. It’s the rustic cooking that farmers and cowboys ate along the border.

When Topolobampo opened almost 20 years ago, it was the first restaurant in the United States that served the kind of gourmet dishes you might find in Mexico City. . . .

How did a boy from Kansas City [sic], like you, end up being one of the main people who showed Americans [sic] what real Mexican cooking is really about?

. . . Over the next few minutes, he’s going to teach you to make steak tortillas with grilled onions and guacamole–the way Mexicans really eat them.

. . . You know what’s really puzzling? It’s like, Americans totally fell in love with French cooking, and French cooking became a huge deal in the United States. Italian cooking–huge deal in the United States. Right across the border, they have this incredible cuisine; you know, why didn’t Americans [sic] fall in love with that sooner?

–Daniel Zwerdling, interviewing Rick Bayless A Meal Fit For A Candidate: Barack Obama
NPR’s Weekend Edition (2008-10-05)

See, the kind of Mexican food you’re used to doesn’t count as incredible cuisine because rustic cooking from border provinces doesn’t even count as a cuisine. Cuisine is what rich people in big cities who use gratuitous French loan-words eat. And the kind of food they make in northern Mexican states like Tamaulipas, Coahuila, Chihuahua, Sonora, and Baja California, and in former northern Mexican states like Alta California, New Mexico, and (especially) Tejas,^[1] doesn’t count as real Mexican cooking either, because a bunch of farmers and cowboys and immigrants don’t count as real Mexicans. Only rich Mexicans who eat in gourmet restaurants in metropolitan Mexico City do.

In reality, part of the solution to Zwerdling’s puzzle may be that Estadounidenses had trouble with finding this incredible cuisine they supposedly have right across the border, seeing as how those Mexico City restaurants where people eat this kind of food aren’t right across the border; Mexico City is hundreds of miles away from the Rio Grande. If you go right across the border you’ll be somewhere like Juarez or Nuevo Laredo or a little border village, and they’ll be serving those swamps of refried beans … and melted cheese. But NPR-listening white folks in the U.S. of A. are expected to take the very local and peculiar cuisine of Mexico City to represent the real cuisine of the entire United States of Mexico, because NPR-listening white folks in the U.S. of A. have mostly come to believe that world food is arranged not by the messy clustering of ecological, economic, and cultural factors that actually influences how people eat, but rather by the basically military reality of discrete nations separated by fortified political borders. And, having come to believe that, we have mostly come to identify the authentic national cuisine of any given country with the preferences of the rich and powerful people sitting on the political, media, and mercantile centers inside those national borders — that is, the preferences of those who spend a lot of time eating cuisine, and little or no time growing or raising the food that goes into it.

What white people in the U.S.A. generally want, when they have the money to get it, is to eat like rich city people eat all over the world; different countries provide new brands, new spices, and, perhaps most importantly for the sort of white people who listen to NPR, new ways to distinguish yourself from the déclassé white people who don’t know or don’t like or can’t handle the real stuff. Perceived authenticity is the important thing here, and what’s perceived as authentic for any given country — and, therefore, fit for white people in the U.S. to eat — is determined not by culture, but by political economy and the orders of power and wealth.

See also:

• GT 2008-07-05: Whiteness studies 103: Ethnic food and authenticity
• GT 2007-12-10: Over My Shoulder #38: Yael Tamir, Siding with the Underdogs in Is Multiculturalism Bad for Women?

(From a lot of places; most recently, Make No Laws 2008-09-30.)

Here’s the latest cheeky commemorative t-shirt from the Denver Police Protective Association.

A laugh riot, I’m sure. According to CBS 4 Denver, every cop in Denver gets a shirt for free; cops for neighboring police departments, like the Lakewood police and the Jefferson County Sheriff’s Department, have been clamoring for the shirts and have ordered dozens more. abc 7 NEWS in Denver tells us that the shirt pokes fun at DNC protesters. For reference, here’s how Officer Scott Stewart poked some fun at a protester named Alicia Forrest:

This past Tuesday, the Denver District Attorney’s office publicly refused to pursue assault and battery charges against Officer Scott Stewart, the violent thug seen in this video hollering Back up, bitch and knocking an unarmed woman, who posed absolutely no physical threat to anybody, down to the ground by smashing her with the long end of his baton. The cops say that there will be an internal investigation, which of course means that absolutely nothing will happen to hold this dangerous hollering misogynistic batterer accountable for what he did, or to protect the public from his violence.