By Angela Y. Davis
Revelations approximately U.S regulations and practices of torture and abuse have captured headlines ever because the breaking of the Abu Ghraib criminal tale in April 2004. on the grounds that then, a debate has raged concerning what's and what's no longer applicable habit for the world’s major democracy. it's inside of this context that Angela Davis, considered one of America’s so much outstanding political figures, gave a chain of interviews to debate resistance and legislation, institutional sexual coercion, politics and legal. Davis talks approximately her personal incarceration, in addition to her reviews as "enemy of the state," and approximately having been wear the FBI’s "most wanted" record. She talks in regards to the the most important function that overseas activism performed in her case and the case of many different political prisoners.
Throughout those interviews, Davis returns to her critique of a democracy that has been compromised via its racist origins and associations. Discussing the newest disclosures concerning the disavowed "chain of command," and the formal reviews through the pink pass and Human Rights Watch denouncing U.S. violation of human rights and the legislation of warfare in Guantánamo, Afghanistan and Iraq, Davis makes a speciality of the underpinnings of legal regimes within the usa.
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She has retired, and her son, John Williams, now runs the joint, but you can still find her working in the restaurant on most days. She’s one of those “I’m retired, but not retired” kind of folk who enjoys hard work too much to sit idly while others carry on her namesake restaurant. That kind of attitude commands respect in my book. Sue’s Kitchen is known for its delicious lunch and breakfast fare. And around the holidays, Sue’s Kitchen can help ease your burden of additional mouths to feed with a holiday catering menu.
The motto of the restaurant (formerly known as The Feed Lot) is “Feeding the Community,” and these folks take that to heart. MeMe’s daily specials are handwritten on a dry-erase white board in various colors, of course, to attract consumers’ eyes. The menu offers all kinds of Southern fare, from fried chicken to hamburger steak to chicken and dressing. The homemade pies are good enough to make your grandma cry. I had a hard time making up my mind about what to choose. The staff helped some with the daily entrée already chosen for me, but the list of sides was daunting.
If you’re looking for ambiance, you may want to make the trip to Muscle Shoals, but if you’re looking for a good meal, wander no farther than Red Bay. The menu is what you would expect at a joint called Swamp John’s—heavy on the seafood with some chicken and po’ boys thrown in for good measure. Customers may choose a plate lunch with an entrée, two sides, hushpuppies, onion (a traditional accoutrement for fried catfish in the South), and a pickle. With John’s huge following for his fried catfish, I decided to see what all the fuss was about.