United states

Tuesday

Roger Kimball

The case for annexing Greenland

What do you think: is it manifest destiny that the United States acquire or at least exercise control over Greenland? That’s pretty much how we got Texas, California, New Mexico, Hawaii, the Philippines, Puerto Rico, Guam and American Samoa. Then there was the Louisiana purchase. In 1803, Thomas Jefferson doubled the size of the United States, paying France $15 million or a bit less than three cents per acre for a land mass that is about 26 percent of the contiguous United States. And let’s not forget about Alaska. A few facts about Greenland. It is big: 836,000 square miles. It is home to about 50,000 people, mostly Inuits. Historically,

Wednesday

Nicholas Lynch

Have Americans lost their sense of humor?

Humor has become serious business. A nation of anxious primates trapped in a silicon casino of likes, retweets and dopamine-soaked drudgery, America is suffering from what the comedian Norm Macdonald called a “crisis of clapter.” Terrified of saying the wrong thing, needing punchlines to be spoon-fed – what was once the funniest place on Earth has become a tight-lipped, tongue-twisted society where jokes are rewarded with polite applause instead of genuine laughter. It’s the old stink of a well-mannered aristocracy, and very un-American indeed. From his beginning, the ugly American – wild-eyed and rabble-rousing – rankled the Old World. A pandemonious lot of yahoos set loose upon a land of

humor
lamb
Robert F. Moss

Lamb is making a comeback on our barbecues

More and more Americans are turning to the barbecue pit when it’s time for holiday gatherings. Some eschew the oven and cook a pork shoulder or turkey on a backyard smoker or grill. Others outsource the work and bring home takeout trays from a local barbecue restaurant. A whole smoked brisket or pork shoulder makes for an impressive centerpiece, but this year I have a different suggestion. How about barbecued lamb? Bear with me. Lamb was once among the most popular barbecue meats. But after World War Two it all but disappeared from American pits. Over the past two decades, as aspiring backyard chefs have acquired ever-fancier offset smokers and