Editor's Pick View all
News & Commentary View all
Sowell: Cease the cease-fires
By Thomas Sowell Many years ago, on my first trip around the world, I was struck by how the children in the Middle…
Williams: Please stop helping us
By Walter E. Williams While reading the first chapter of Jason Riley’s new book, “Please Stop Helping Us,” I thought about Will Rogers’…
Pruden: When the hangman botches the job
By Wesley Pruden The taking of a life to punish taking a life is an idea whose time is not yet gone, but…
Jenkins: EPA’s Pebble play is an abuse of power – with more to come
By Paul Jenkins While the Environmental Protection Agency pursues its dubious war on the proposed Pebble mine project, and the end-justifies-any-means crowd applauds,…
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Editorial View all
The six-figure retention bonus offered UA President Pat Gamble is causing quite a stir and is emblematic of a governmental tin ear in a time of budget cuts…
If you are among the sadly misinformed who think Senate Bill 21 oil tax reform – the More Alaska Production Act – has had no effect, think again:…
Did she or didn’t she?
Still nothing for King Cove
Ted Stevens Day
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Paul Jenkins
Jenkins: EPA’s Pebble play is an abuse of power – with more to come
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Scott Banks
Potatoes Gratin
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Tom Brennan
Brennan: It’s our 15 percent
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Thomas Sowell
Sowell: Cease the cease-fires
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Wesley Pruden
Pruden: When the hangman botches the job
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Walter E. Williams
Williams: Please stop helping us
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Michael D. Tanner
Tanner: D.C. Forgets about the debt
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Gene Healy
Healy: The Iraq war was a bipartisan disaster
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Patrick J. Michaels
Michaels: Obama’s cold political calculus on global warming
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Mark A. Calabria
Calabria: MyRA Will Leave America Poorer
Food View all
Salmon season is here: Make the most of it
By Scott Banks Planet Food Guy Dipnetters are mending their nets, 8-weight fly rods and heavy-duty spin rods are coming out of the garage and serious fly tiers…
Oregano Eggs: From simple to sublime
By Scott Banks Planet Food Guy Simple food is the new kitchen black, recipes that combine a few easily found ingredients from your pantry and refrigerator, fast preparation,…
Time to take it outside
By Scott Banks Planet Food Guy The gorgeous weather has made eating outside at restaurants a joy, but who knows how long the sunny weather will last. The…
Arts/Lifestyle View all
