Skip to main content

Palin's Choices

There will be much mention of Palin's choice to have a child with Downs Syndrome -- that when they knew during prenatal testing that the child would be born with Downs, she kept to her pro-life principles and didn't seek an abortion but now has in (her words), "a perfect baby".

Like the so-called "snow-flake babies" used as props in the stem-cell debate, this image will be manna from heaven to the evangelical pro-lifers.

I do not fault her for her choice to carry this child to term. That decision -- that choice -- was her legal and ethical right.

But there was another choice that she and her husband made: the choice to get pregnant at an age when the risk to the child was so high. Children born to women over forty carry a 1 in 100 chance of genetic defect-- specifically Downs.

With reproductive choice comes risk -- but where I differ with Palin is about the concept of choice.

Here's the truth: Republicans don't believe anyone should have to wrestle with matters of reproductive freedom. They want to ban reproductive choices for everyone.

Palin and the GOP do not believe that a woman has the right to an abortion -- even in the case of incest, rape or the health of the mother. Palin's views go further: Feminists for Life advocate elimination of all prophylactic birth control choices (unless you are in a heterosexual marriage).

I don't know enough about how the Palin's came to their choices -- to have a high-risk pregnancy or to carry a Down's child to term -- but without that full context, I will viscerally bristle at the notion that the latter choice is more ethical or moral than the reproductive choices of other women... but I fear that will be the narrative that the GOP will push (and the corporate media will dutifully repeat).


Update: The "moral" narrative is already being pushed -- shades of "innocent AIDS victims"... and of course, she played the "my son joined the Army on the anniversary of 9/11" card as well.

Comments

Popular posts from this blog

Recipe Friday: Grilled Chicken Sandwiches with Cranberry Aioli

For the aioli: 1/2 cup dried cranberries 2 tablespoons chopped fresh chives 1 small garlic clove, coarsely chopped 1/4 cup mayonnaise 1/2 cup lowfat plain yogurt 1 tablespoon dijon mustard 1 teaspoon white wine vinegar 1 teaspoon lemon zest Salt and freshly ground black pepper Place all the ingredients, except the salt and pepper, in the bowl of a food processor. Blend until the mixture is smooth. Transfer the aioli to a medium bowl. Season with salt and pepper. Refrigerate until ready to build the sandwiches. For the chicken: 4 skinless, boneless chicken breast halves 1/2 cup reduced-sodium chicken broth 1 tablespoon finely shredded lemon zest 1/4 cup lemon juice 1 tablespoon finely chopped fresh lemon thyme or thyme 1/4 teaspoon ground black pepper 4 focaccia rolls , split 1 cup finely chopped romaine lettuce 4 slices swiss cheese Wash & put the chicken in a resealable plastic bag. In a small bowl stir together chicken broth, lemon peel, lemon juice, 1 tabl

Just Desserts: Double Peanut Butter Bars

This recipe takes the simple peanut butter cookie and "raises the bar"... with three layers: Peanut Butter Cookie on the bottom Rich peanut butter icing in the middle Topped with a chocolate shell Delicious and decadent! For the cookie base: Preheat oven to 350F.  Grease a 9x13 glass baking dish. 1 1/4 cup sugar 1 tablespoon dark molasses 1/2 cup creamy peanut buter 1/4 cup shortening 1/4 cup butter, softened 1 egg 1 1/4 cups flour 3/4 teaspoon baking soda 1/2 teaspoon baking powder 1/4 teaspoon salt Prepare peanut butter cookie dough (per normal recipe)  but do not refrigerate.  Instead, spread dough evenly on the bottom of the prepared baking dish. Bake for about 15-18 minutes.  Remove from oven and allow to cool completely.  For the middle layer: 1/2 cup butter, softened 1/2 cup creamy peanut butter 1 tablespoon milk 1 teaspoon vanilla 2 cups powdered sugar In a small bowl, beat the butter, peanut butter, milk, vanilla and powdered

Methodist Women Bearing Casseroles: Recipe Friday

This week -- dessert for a change: Lemon Squares! 2 cups sifted flour 1/2 cup sifted powdered sugar 1 cup butter 4 eggs 2 cups granulated sugar 1/3 cup lemon juice Blend flour and powdered sugar. Cut in butter. Press into 13x9 baking pan. Bake @ 350F for 20-25 minutes. Remove from oven, but do not over cool. Beat eggs until frothy. Add granulated sugar and lemon juice. Mix well. Pour egg mixture over hot baked crust. Replace pan in oven and bake for an additional 25 minutes. Sprinkle with powdered sugar while still hot. Cool and cut into bars for serving. Note: It's important to sift the flour and the powdered sugar so you get an evenly textured crust that will absorb part of the lemon-egg mixture. I've tried it both ways and the sifting does make a difference. Best way? Combine the flour and powdered sugar and sift together for maximum blending.