The Road to Abu Ghraib

Congratulations on a brilliant piece of investigation into the shocking images coming out from Abu Ghraib Prison in Iraq (“The Roots of Torture,” May 24). Thanks to the cameras, we are able to see what went on behind the prison walls. Torture and abuse at Abu Ghraib are abhorrent, but not unique. Worse goes on in Israeli, Syrian and Libyan jails. You might want to focus the spotlight on the systematic abuse and inhumane treatment of Palestinian prisoners in Israeli jails, for example. There you have torture without the benefit of cameras. Of some 6,000 Palestinian prisoners, 85 percent have experienced harsh brutality and torture. Often Palestinian juveniles are held among hardened criminals who molest them. They are forced to sign confessions after beatings and deprivation of food and sleep. Amnesty International protests were dismissed as anti-Semitic propaganda. At least the U.S. government is treating the scandal seriously, and the president himself may have to pay a very heavy price for the actions of a few misguided, unstable individuals. In Israel, the terrorism against prisoners and the population under occupation is state-sponsored and supported by the judiciary. Nehad A. Ismail Camberley, England

If these latest revelations about U.S. torture in Iraq show that the link goes up to the highest echelons of power, high-level resignations must follow to salvage at least a fraction of America’s decency and dignity, not only in the Arab world but also in other parts of the international community. This should mark the end of the “I am holier than thou, and everybody else for that matter” attitude taken by the likes of Attorney General John Ashcroft, whose arrogance in claiming that Republican America is virtually synonymous with justice can be every bit as galling as Defense Secretary Donald Rumsfeld’s overbearing and dictatorial manners. Werner Radtke Paderborn, Germany

How can the Bush government ever regain credibility? I wonder where all those sanctimonious senators who pushed to impeach President Bill Clinton for “lying to the American people” are now, as it becomes ever more obvious that the Bush administration seldom tells the truth about anything. There were lies about why to begin the war, lies about how the war was progressing, lies about the war’s being over. Who can believe that neither Donald Rumsfeld nor George W. Bush knew about the “interrogation methods” employed at Abu Ghraib or Guantanamo Bay? They went on for months and stopped only after the facts were leaked to the press and public. Why isn’t someone–Dick Cheney or Rumsfeld, if not Bush–being impeached? But then, oh, how silly of me; Clinton was about juicy sex. The Bush lies only get people killed. Robert Sorrells Verlar, Germany

You say: “on Feb. 7, 2002, the White House announced that the United States would indeed apply the Geneva Conventions to the Afghan war but Taliban and Qaeda detainees would still not be afforded prisoner-of-war status.” In other words, the United States would apply the Geneva Conventions to the Afghan war, but not to the people fighting in that war. I think this deft piece of double-talk, worthy of George Orwell’s novel “1984,” succinctly sums up the depths of deception and depravity reached by American policy in its single-minded pursuit of imperial domination. Robert Rotstein Somerville, Massachusetts

I take issue with your statement that it is “unfair” to liken the torture of Iraqis at Abu Ghraib Prison to what occurred there during Saddam’s reign, thus “tarring” America with the same brush. America has already been held responsible for homicide at Abu Ghraib. Does it matter if we torture one human being to death or more than one? If we degrade one human being in complete disregard of the Geneva Conventions, or many? The United States is guilty of more-than-embarrassing hypocrisy; we talk the talk but are clearly unable to walk the walk. We need to duct-tape our own mouths, attach wires to our own fingers and toes to feel the effect of our actions, and take a good, long look in the mirror at who we really are. Sofia Shafquat Encinitas, California

The real reason U.S. soldiers think it’s OK to torture Iraqi civilians is that their president told them they’re involved in a war “between the forces of good and the forces of evil.” If you can be convinced that people are fundamentally “evildoers,” it makes it easier to justify torturing them. Stuart Khan Thirroul, Australia

The inhumane treatment of Iraqi prisoners by American soldiers becomes more abhorrent if one considers that every year the State Department releases Country Reports on Human Rights Practices. George W. Bush and his friends should spend less time sticking their noses into the business of the rest of the planet and more time teaching a few basics to the soldiers they send on “peace and liberation missions” abroad, who end up behaving like beasts, to say the least. Let us hope that these lessons will sink in before more American citizens are beheaded live on TV. Anastasia Adamidou Nicosia, Cyprus

Where is the outrage? Where is the 24-hour-a-day television coverage? Why doesn’t the slaughter of Nick Berg, an American, get the same attention as the mistreatment of enemy Iraqi prisoners? Todd Hatfield Crestline, Ohio

The Death of French Cuisine?

French gastronomy is not coming to an end (“The Death of the Bistro,” May 24). It is regenerating itself, as it has many times, as well as reviving and reinterpreting other countries’ food culture. This is what is happening again right now in New York with French-born chef Daniel Boulud, who has become the preferred chef of the elite. I’m amazed to see how the U.S. press keeps announcing the end of unrivaled French assets like our cuisine, couture, parfumerie, etc., while Americans remain–both here and in the States–the biggest consumers of those same French luxuries. Now, will we trade our family-style, noisy, lively cafes and restaurants for your spiritless Starbucks and tasteless McDonald’s? Non merci, ca jamais! Philippe Haustete Paris, France

I was surprised to notice that the pictures illustrating your article “The Death of the Bistro” give the prices of the lovely fresh produce only in francs, more than two years after the introduction of the euro in France. While many people still “speak in francs” when discussing money matters, signs in the shops in 2004 show the euro price prominently and list the value in francs in small print–if at all. Beth Webster Annecy, France

As a denizen of “Old Europe,” I am shocked to find the May 24 cover story of your European edition deals with such a deplorable but, in the final analysis, not very important topic as “The Death of the Bistro.” Are you trying to make believe that this is the most important topic worldwide? Shame on whoever made this decision. Afra Margaretha Vienna, Austria

As sushi artisans–men of traditional cuisine in Japan–we read your article on France’s cuisine crisis with great interest and sympathy. Sushi, as everyone knows, is a very simple cuisine. That is why we put our hearts into choosing fresh fish, clams, shrimp, etc., which are caught around Tokyo Bay. Year by year, products from neighboring seas disappear from the market, and we are obliged to buy frozen products such as shrimp from Indonesia, octopus from Morocco, clams from North Korea. Now only the rice remains Japanese, but even that is only a matter of time. We have been trained for more than 10 years to become independent sushi artisans; today three years might be enough to learn how to make sushi rice. Or no training might be needed, because a sushi robot can make sushi that is carried to each customer by a conveyor belt. That is what happens to traditional cuisine in the age of globalization. Teru Hirakawa et al. Tokyo, Japan

You have no idea how annoying and depressing it is for European subscribers to receive, week after week, their copy of NEWSWEEK bearing on its cover some dire pronouncement on the end of Europe, shattered European illusions or some such. This week it is “The Death of the Bistro.” Isn’t there a more pressing topic that could be addressed instead? I used to enjoy the American edition of your magazine when I lived in the United States, but I find its European counterpart gloomy, pompous and self-important beyond belief. Jacqueline Gardes Paris, France

In Praise of Roast Chicken

I just read Rob Long’s May 24 article “Stick With Roast Chicken.” And I want to say “Bravo!” After living for three years in England and Ireland, French cuisine and restaurants are very dear to me (as my waist would show…), and I totally agree with Long: the problems all started with this “nouvelle” cuisine about 15 years ago. But here, in the real France–the countryside three hours from Paris–there are still many fine, real, old-fashioned restaurants. Odile Dawson Guemene Penfao, France

Let’s get real; France is not obsessed with “deconstructed dishes.” Chef Gilles Choukroun is totally unknown to 98 percent of France, so roast chicken still rules. This does not prevent chefs from innovating, and Rob Long’s statement that they “have gone too far” is, in my opinion, a glib exaggeration. Nor do the French feel that globalization is categorically a bad thing. They import those Kenyan green beans because they know they are the best. No chauvinism here! And by the way, the fleur de sel does not come from the Bordeaux region. It is from Brittany. Every sot in France knows this. Libby Sloan Louveciennes, France

Striking Out of the Blue

Congratulations on your excellent article “The New Science of Strokes” (March 29). Your coverage on medical subjects is up to date and well documented. As a doctor, I found the article very succinct and comprehensible to lay readers. Its splendid illustrations and concise tables emphasize the key points. Besides stating the latest facts and progress in the field, your article promotes prevention. Thanks. Maria Parava, M.D. Thessaloniki, Greece

Thank you for the informative report on strokes. It is not only helpful to the public at large but enormously useful for stroke victims. A month ago, at the age of 29, I had a stroke. I have low cholesterol and low blood pressure, work out regularly, don’t smoke and have no history of strokes in my family. While spending a week at the hospital in the stroke unit, undergoing tests to determine the cause, I didn’t get this useful information to help me understand the causes, effects and treatment of strokes. That’s one reason to stress that it is the individual’s responsibility to take an active role in his personal health and take advantage of the comprehensive coverage on prevention and care in publications like yours. Faye Rogaski New York, New York

I am a stroke victim twice over. My first stroke gave me aphasia, the inability to either speak or write. The next one was less severe, and I recovered from its effects in a few days. Physicians now believe that continued recovery happens even many months after a stroke. Doctors, family and friends attest to my continued slow but gradual recovery since the first stroke, several years ago. Proper medical care is invaluable, but the patient also has a major role to play. The difficult road to recovery involves long hours of exercise. My advice to fellow stroke victims is, don’t lose hope. Your body and your doctors are working hard to achieve recovery. So just keep at it! Beverly J. Walker Gresham, Oregon

You failed to mention that 90 percent of strokes are preventable. Since 1996 medical data have shown that most strokes–and the resulting deaths–need not occur. The effect on the victims and families and the enormous cost could be avoided with simple, noninvasive, low-cost testing and early intervention. The recommendation that all patients be screened from the age of 50 on has been ignored. By identifying the people at urgent risk for stroke, we could save most of the people who die every day from this disease. The new stroke treatment is commendable, but if we could bring the medical world and the public to focus on prevention, we would save many more lives at very little cost. I am a cardiovascular surgeon with a special interest in stroke prevention. Surprisingly few physicians send patients for testing before a stroke has occurred. Morris M. Eisen, D.O. Cherry Hill, New Jersey

The treatment of strokes has improved dramatically, but we need to follow Japan’s lead in reducing high blood pressure. Two decades ago the government campaigned for a reduction of sodium (salt) in food products. This had a huge impact on the blood pressure of the Japanese. It was a key reason that stroke rates plummeted and life expectancy increased over the last several years. Salt must be reduced in processed foods and in restaurant food. Renie Helfgott, R.N. Bay Shore, New York

Those of us who are in stroke care know that too many patients choose to wait it out, not recognizing the potentially catastrophic nature of their symptoms. We urge everyone to learn to understand the symptoms of stroke and to get help promptly. With new drugs and techniques, we have never been in a better position to prevent thousands of people from lifelong disability. “Don’t stall–make the call” when confronting the symptoms of stroke. NEWSWEEK just made our job easier! George Newman, M.D.; Howard Rowley, M.D.; Christine Wilson, R.N. Madison, Wisconsin