Originally published on Mon January 21, 2013 2:41 pm
Feelings of hope and change have mostly faded.
The country is in better shape than it was when Barack Obama became president four years ago. The economy is no longer in free fall, and the nation has for the most part extricated itself from seemingly endless wars abroad.
Yet as Obama prepares to enter his second term, there seems to be less optimism about his ability to address the nation's problems than was the case when he first entered the White House.
Originally published on Mon January 21, 2013 9:09 am
The big "get" goes to Katie Couric.
While Notre Dame football star Manti Te'o has spoken to ESPN — and said he did not participate in the hoax about a "dead" girlfriend who turned out to be neither real nor dead — that wasn't on camera or recorded.
One of the chief expectations of those who voted for President Obama is that he moves assertively to pass climate change legislation, whatever the political climate in Washington.
"We have a bipartisan common interest in moving away from fossil fuels towards clean energy," says Michael Brune, the executive director of the Sierra Club. "The sooner that members of both parties in Congress realize that and develop solutions, the better off we'll all be."
For years, British environmental activist Mark Lynas destroyed genetically modified food (GMO) crops in what he calls a successful campaign to force the business of agriculture to be more holistic and ecological in its practices.
His targets were companies like Monsanto and Syngenta — leaders in developing genetically modified crops.
Earlier this month he went in front of the world to reverse his position on GMOs.
A recently-published menu for Abraham Lincoln's lavish second inaugural ball in 1865 provides an interesting look at how different the nation celebrated its new president just seven score and eight years ago.
Smoked tongue en geleé and blancmange (a firm custard) shared room on the buffet table with roast turkey and burnt almond ice cream.
As Yale food historian Paul Freedman told Smithsonian Magazine writer Megan Gambino, the cuisine could best be described as "French via England, with some American ingredients."