Lebanon leanings

Max Fischer asks why Hezbollah would attack Israeli troops knowing that there would be a “ferocious response” [Letters, “Mideast crisis questions,” July 27]. The answer is self-evident: for the same reason the French resistance during WWII attacked German troops, which is the same reason any oppressed people rises up against their far more powerful and ruthless oppressors.

Although withdrawing from Lebanon in 2000 because of Hezbollah resistance, Israel still held on to the Shaba farms and kept hundreds of Lebanese prisoners of war languishing in its jails. Hezbollah has for years been demanding the return of these prisoners of war, as is required by international law. Hezbollah only resorted to a military act when it was clear that Israel had no intention of freeing the illegally held prisoners. Any other questions?

» Shirley Groves

The bombs falling on the children of Lebanon are supplied by the American government. U.S. tax dollars financed the production of the bombs that are crippling an entire nation. And no one is saying anything.

How can people consider themselves to be card-carrying citizens of a “free nation” such as this? This is a sham. Their “diplomacy” is a poorly acted farce. The actors in the farce can hardly contain their true emotions of guilt and complicity. It is despicable to watch the American media turn the attack on Lebanon into a cheap reality television show. America has fallen prey to its own shadow.

» Adrian Burhop

Nic fits

The answer to Iro Cyr’s question [as to proving shopping cart and golf ball safety, Letters, “Still Smoking,” July 27] is that tobacco smoke contains 200 toxic chemicals and at least 50 carcinogenic chemicals—unlike the shopping carts and golf balls he mentions.

If tobacco was a new invention, it would never be approved for sale. And if somehow it found its way into people’s hands, the general public reaction would be, “Hell no, you’re not smoking that thing anywhere near me!”

The same goes for anything else containing 200 toxicants and 50 known carcinogens that you would like to burn in public indoors. Unless you can prove it’s safe (an absurd proposition in itself), you would never be allowed to do so.

In the case of second-hand tobacco smoke, we have a whole body of scientific medical evidence showing that it is decidedly unsafe (if facts count for anything around here).

The reason for the indoor smoking ban is that people should be able to go wherever they want in public or in their workplace without being harmed by others. That’s not too much to ask for in a free society.

Anyone who is still confused about this should call their MNA’s office. I’m sure they will explain their reasons for supporting Bill 112, which by the way was passed unanimously.

» Matthew Skala

Enough with the smoking debate. The only thing that’s going to change in Quebec is the number of people who smoke—not the laws. Though we still smoke the most in the country, studies have shown that Quebecers are quitting at a faster rate than in any other province. This isn’t because the government has gagged and bound anyone, it’s because people have made a decision to stop poisoning themselves and don’t want to die a shitty, young death.

The ban on smoking indoors is only going to make this decision easier and more convenient for people who want to quit. Yes, it’s less convenient for people in the smoking camp, and perhaps second-hand smoke is less of a killer than fear-mongerers make it out to be. But it’s foul at best, and those happy sitting in a toxic haze are a dying breed.

» sonia gomez

Tewksbury’s taste buds

Howdy! While I agree in principle with Mark Tewksbury’s second choice of things to do in Montreal [“Tewksbury’s top 10,” July 27], he is showing how unilingual he is if he goes to la Montée de Lait (someone should translate the name for him) and does not order the cheese plate and a glass of wine to accompany it. For then, he is missing out on one of the more spectacular taste sensations in this city. Hugo and his staff know how to combine cheese and wine in such a way that’s as delicious and nutritious as mother’s milk to a newborn baby.

» Chris Hand

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