They promised they’d be there for us. Instead they betrayed us. Our friends at Friends sat on a sofa of lies. They sipped lattes of hate. Knowing what we know now, the Central Perk logo was the swastika of its time. Could this show be any more white supremacist?
Having been given a new life on Netflix two decades after...
They promised they’d be there for us. Instead they betrayed us. Our friends at Friends sat on a sofa of lies. They sipped lattes of hate. Knowing what we know now, the Central Perk logo was the swastika of its time. Could this show be any more white supremacist?
Having been given a new life on Netflix two decades after...
Hours after Houthi militants in Yemen launched a new missile at Saudi Arabia on December 19, the U.S. ambassador to the United Nations, Nikki Haley, took her blue seat at the horseshoe-shaped...
The president of the United States has been in a low-level public pissing match with his chief of staff, Marine general John F. Kelly. That’s an unusual situation, inasmuch as presidents...
January has become military-appreciation month at the multiplex. Black Hawk Down went into wide release in January 2002. It was followed in later Januarys by Zero Dark Thirty (2013), Lone...
A couple of weekends ago, we urged the Justice Department to restore the rule of law to the protection of classified information by enforcing the Espionage Act as it is written, rather than as...
Is there a “three strikes and you’re out” law for political narratives?
Democrats and their media allies were back at the Collusion Reclamation Project this week. The new and improved version...
On the façade of the church of Orsanmichele in Florence, more than a dozen niches contain faithful replicas of works by sculptors of the Quattrocento. One of the earlier ones is a statue of St....
'Impeccable . . . . The culinary and cultural journey Mr. Freedman has taken us on demonstrates the abiding qualities in our society ― its openness to new sources and sourcing, its diversity, its restlessness with the same old thing, its capacity for reinvention and assimilation ― all of which bode well for the future of America’s restaurants and its cuisine.' — Martin Rubin, Washington Times
