MP3 of Libertas Interview on NSA, Pasties & Freedom

Legendary talk show host Brian Wilson and I had a rowdy discussion today about this past weekend’s anti-NSA protests. Brian’s expertise as a top-ranked Baltimore radio host in the 1990s came in handy when we thrashed out how the NSA wiretapping relates to freedom of expression and pasties. (I checked the spelling after the show.)

Here’s Brian’s summary of the interview: “”Public Policy Hooligan” author, beer expert and pal James Bovard talks about Saturday’s “STOP WATCHING US!” rally. Do Americans give a damn they’re scanned?…”

You can listen to the MP3 of the Libertas Media Interview by clicking here

Here’s the lady that inspired the First Amendment-related portion of the interview:



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6 Responses to MP3 of Libertas Interview on NSA, Pasties & Freedom

  1. Objective Observer October 28, 2013 at 5:20 pm #

    Pasties may/may not help. She doesn’t exactly take the shape outta that sweater…Maybe she should sue for non-support!

    OTOH, those jeans musta been sprayed on!

    Just sayin’….

    • Jim October 28, 2013 at 5:24 pm #

      She struck me as a bit dour, but maybe that was because she didn’t like weird guys with beat-up old hats snapping her photo.

  2. The Infamous Oregon Lawhobbit October 28, 2013 at 6:22 pm #

    I’m not seeing the issue regarding pasties.

    Pasties Recipe

    TOTAL TIME: Prep: 35 min. + chilling Bake: 1 hour
    MAKES: 12 servings

    2 cups shortening
    2 cups boiling water
    5-1/2 to 6 cups all-purpose flour
    2 teaspoons salt
    12 large red potatoes (about 6 pounds), peeled
    4 medium rutabagas (about 3 pounds), peeled
    2 medium onions, chopped
    2 pounds ground beef
    1 pound ground pork
    1 tablespoon salt
    2 teaspoons pepper
    2 teaspoons garlic powder
    1/4 cup butter
    Half-and-half cream, optional

    In a large bowl, stir shortening and water until shortening is melted. Gradually stir in flour and salt until a very soft dough is formed; cover and refrigerate for 1-1/2 hours.
    Quarter and thinly slice potatoes and rutabagas; place in a large bowl with onions, beef, pork and seasonings.
    Divide dough into 12 equal portions. On a floured surface, roll out one portion at a time into a 10-in. circle. Mound about 2 cups filling on half of each circle; dot with 1 teaspoon butter. Moisten edges with water; fold dough over filling and press edges with a fork to seal.
    Place on ungreased baking sheets. Cut several slits in top of pasties. Brush with cream if desired. Bake at 350° for 1 hour or until golden brown. Cool on wire racks. Serve hot or cold. Store in the refrigerator. Yield: 12 servings.

    Originally published as Upper Peninsula Pasties in Country Woman September/October 1996, p29

  3. Jim October 28, 2013 at 9:03 pm #

    I hope they at least let them cool off from the over before using them.

    • The Infamous Oregon Lawhobbit October 29, 2013 at 1:07 pm #

      You Maryland guys clearly don’t understand the pleasure of eating warm pasties.

      • Jim October 29, 2013 at 1:16 pm #

        Nothing worse than getting libeled on my own blog.

        “Maryland guy” — groan……