When no WMD could be been found in Iraq, several members of the Bush administration justified the imminent preemptive invasion because we could “not afford for the smoking gun come in the form of a mushroom cloud.” Turns out Saddam had no bomb, probably no bomb program. We've heard consistent fear-mongering from a Bush administration that appears eager to attack Iran. Bush himself recently linked Iran to WWIII! Now comes word from the National Intelligence Estimate that Iran halted its nuclear weapons program in 2003. The administration handles Musharraf with kid gloves as he asserts dictatorial powers to control a very volatile Pakistan, home of Doctor Khan's global atomic sales operation. 2005 Nobel Peace Prize winner Mohamed ElBaradei, Director-General of the International Atomic Energy Agency, has high praise for JOSEPH CIRINCIONE'S BOMB SCARE. "At a time of challenges and uncertainties regarding the nuclear non-proliferation and disarmament regime, the book offers a comprehensive review of the history and theory of nuclear weapons, as well as of the policy options before us today in our common endeavor to address the most pressing threats; existing arsenals, the emergence of new nuclear-armed states, and nuclear terrorism.” CHEF ANN COOPER is a renegade lunch lady who works to transform cafeterias into culinary classrooms for students - one school lunch at a time. She has transformed public school cafeterias in New York City, Harlem and Bridgehampton, NY, and now in Berkeley, CA, to teach more students why good food choices matter by putting innovative strategies to work and providing fresh, organic lunches to all students. __Currently, Chef Ann is the director of nutrition services for the Berkeley Unified School District (BUSD), improving meals at 16 public schools with a population of over 9,000 students. In her work with public schools, Chef Ann is at the forefront of the movement to transform the National School Lunch Program into one that places greater emphasis on the health of students than the financial health of a select few agribusiness corporations. Chef Ann's lunch menus emphasize regional, organic, fresh foods, and nutritional education, helping students build a connection between their personal health and where their food comes from. Chef Ann's newest book, LUNCH LESSONS: CHANGING THE WAY WE FEED OUR CHILDREN, is overflowing with strategies for parents and school administrators to become engaged with issues around school food - from public policy to corporate interest. It includes successful case studies of school food reform, resources that can help make a difference and healthy, kid-friendly recipes that can be made at home, or by the thousands for a public school cafeteria.
