I had an excellent repast - the best repast possible - which consisted simply of boiled eggs and bread and butter. It was the quality of these simple ingredients that made the occasion memorable. The eggs were so good that I am ashamed to say how many of them I consumed. . . . It might seem that an egg which has succeeded in being fresh has done all that can be reasonably expected of it.
There are lots of excellent analysts out there. John Holdren at the Harvard Kennedy School, who was just president of the American Association for the Advancement of Science, has been talking about this stuff for years. There are lots of people out there who understand what’s going on. The problem is, they aren’t much picked up on Fox News.