Skip to main content

Andrew Sullivan's Intellectual Dishonesty Continues Unabated

Responding to this... http://andrewsullivan.theatlantic.com/the_daily_dish/2009/05/the-case-of-matthew-shepard-ctd.html -- I doubt that my dissent will get published, but you never know.

My response:

You say: "I want the same laws against the same acts enforced equally on everyone. If police don't enforce the law equally, get on their case. But leave the laws alone."

Honestly, have you even read the Matthew Shepard Act or listened to Judy Shepard at all?

If you had, then you might be interested to note that the focus of this legislation is not, repeat not, on sentencing enhancements. The primary focus of this legislation is to ensure that local law officials have the ability (whether financial or testicular fortitude, or both) to do just what you are asking: enforce the law equally.

In some jurisdictions, they simply do not have the money to handle major crime investigations and prosecutions. Such was the case in Laramie. In Jasper, on the other hand, the Byrd investigation and trial was almost entirely paid for by the Feds -- and would have been taken over by Justice Department if the local authorities had not applied the current law with equanimity.

When someone is targeted for a criminal act because they belong or are perceived to belong to and identifiable group (in this case those who are GLBT or perceived to be GLB or T) -- that motivation has to be investigated to see if the crime really is simply a crime or if the crime is masking the broader intent to essentially terrorize a segment of our society.

You get so twisted up in this notion yourself as the standard bearer of post-gay, libertarian, conservawhatever that you seem to forget that reality is messier -- or to quote you, "more human -- than some want it to be."

We may, some day in the future, get to the point where we can wipe these statutes from the books... but for now, today, when 1 in 6 reported hate crimes target people who are gay, this legislation is not only needed by necessary.

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

Recipe Friday: Pecan-crusted Chicken with Gorgonzola Sauce

3 tablespoons flour 1 teaspoon poultry seasoning 1 teaspoon garlic powder Egg whites from 2 large eggs 1 cup crushed pecans 4 boneless, skinless chicken breasts halves (about 6 oz. each) Salt and pepper 2 tablespoons extra-virgin olive oil 1 tablespoon butter 1 cup whole milk 1/2 cup Gorgonzola cheese 2 tablespoons chopped fresh sage leaves, plus extra for garnish Preheat oven to 325°F. Use three shallow bowls or pie pans. In the first, mix flour, poultry seasoning and garlic powder. In the second, beat egg whites until frothy. Place pecans in the third. Season the chicken with salt and pepper. Turn in flour to dust the breasts, then turn in egg whites, then press breasts into nuts on both sides. Add olive oil to an oven-safe skillet, over medium-high heat. When the oil has coated the pan, add the tablespoon of butter. When the butter is melted & golden brown, add the chicken. Brown on each side for about 2 minutes,then transfer the pan to the oven and finish cooking through (about