Guantanamo transfers: an empty gesture?

The transfer of 70 detainees to Illinois simply passes on the problem

So, what are we to make of the Obama administration's decision to transfer about 70 of the remaining 250 or so Guantanamo detainees to the US mainland?

The White House yesterday released a memorandum directing the federal government to purchase the prison, in order to "facilitate the closure" of detention facilities at the Guantanamo Bay naval base by securing the transfer of roughly 70 inmates (according to Senator Dick Durbin, D-Illinois) to the correctional centre in the town of Thomson, Carroll County, Illinois.

The decision to move the detainees to the facility at Thomson (population 559) is an interesting choice, on all sorts of levels.

In part, Barack Obama is doubtless being a touch wily and seeking to stall the barrage of criticism he will be in for, come 22 January and the passing of the year in which he said that he would have Guantanamo closed. It will also provide a good number of jobs -- some sources say up to 2,000 -- and $1bn of federal funding in an area feeling the economic downturn acutely.

But he will take considerable flak from the Republicans, some of whom are already talking of the "risks" the move poses to the American public. In an expensive pre-emptive pandering to such cynically stoked fears, the prison -- which already features cells built of precast, reinforced cement, will now be retrofitted to exceed even "super-max" security standards, according to a letter sent to the governor of Illinois, Pat Quinn, by Secretary of State Hillary Clinton. But this is hardly going to quell Republican concerns that Guantanamo detainees just shouldn't be in America, period.

A more serious question the Republicans might have addressed is whether the move will defuse Guantanamo as the terrorist recruiting station it has come to be viewed as around the world. The answer here is, of course, no. The question was never about the "where" of Guantanamo itself; it was always about the "how" of detainee treatment and the United States' commitment to international law. And unless steps are taken to expedite detainees' passage through open and transparent legal processes, nothing about the world's indignation against it will change.

Indeed, the use of the term "detainee management purposes" in Obama's order yesterday was chillingly reminiscent of the neoliberalist jargon deployed to such horrid effect during the Bush era. Moreover, as at the "old" Guantanamo, the "new" Guantanamo will be run not by the Federal Bureau of Prisons, but by the defence department, yet another way that these detainees are cleaved from the legal system.

But amid all the brouhaha about the decision, there are three important things to remember.

First, this is a response to the real difficulty the White House has encountered in finding other places to take the detainees. For all the love-in surrounding Obama's trip to Norway last week, for example, even the Norwegian foreign minister Jonas Gahr Støre has declined to take them, and in no uncertain terms. "Guantanamo is the United States' responsibility," he said last month.

Second, it takes some of the heat (and we ought not to be distracted by this) away from the fact that the move does nothing to resolve the fate of the detainees among this number who will continue to be held indefinitely. Nor does it deal with the question of the treatment of detainees slated for transfer elsewhere -- those whose transfer to Yemen is actively being discussed in particular.

Third, it reminds us that the real problems of Guantanamo still have not been addressed by the present administration. Obama was very good on the symbolism of closing the base at the beginning of this year. He has been less good at addressing the broader legal quagmire of Guantanamo (including the policy of rendition). Moving those who are to be tried by refangled military commission (which the Obama administration could have dropped, but has chosen to continue with) does not address that problem; it simply passes it on.

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With the BBC Food’s collection under threat, here's how to make the most of online recipes

Do a bit of digging, trust your instincts – and always read the comments.

I don’t think John Humphrys is much of a chef. Recently, as his Today co-presenter Mishal Husain was discussing the implications of the BBC’s decision to axe its Food website (since commuted to transportation to the Good Food platform, run by its commercial arm), sharp-eared listeners heard the Humph claim that fewer recipes on the web could only be a good thing. “It would make it easier!” he bellowed in the background. “We wouldn’t have to choose between so many!”

Husain also seemed puzzled as to why anyone would need more than one recipe for spaghetti bolognese – but, as any keen cook knows, you can never have too many different takes on a dish. Just as you wouldn’t want to get all your news from a single source, it would be a sad thing to eat the same bolognese for the rest of your life. Sometimes only a molto autentico version, as laid down by a fierce Italian donna, rich with tradition and chopped liver, will do – and sometimes, though you would never admit it in a national magazine, you crave the comfort of your mum’s spag bol with grated cheddar.

The world wouldn’t starve without BBC Food’s collection but, given that an online search for “spaghetti bolognese recipe” turns up about a million results, it would have been sad to have lost one of the internet’s more trustworthy sources of information. As someone who spends a large part of each week researching and testing recipes, I can assure you that genuinely reliable ones are rarer than decent chips after closing time. But although it is certainly the only place you’ll find the Most Haunted host Yvette Fielding’s kedgeree alongside Heston Blumenthal’s snail porridge, the BBC website is not the only one that is worth your time.

The good thing about newspaper, magazine and other commercial platforms is that most still have just enough budget to ensure that their recipes will have been made at least twice – once by the writer and once for the accompanying photographs – though sadly the days when everyone employed an independent recipe tester are long gone. Such sites also often have sufficient traffic to generate a useful volume of comments. I never make a recipe without scrolling down to see what other people have said about it. Get past the “Can’t wait to make this!” brigade; ignore the annoying people who swap baked beans for lentils and then complain, “This is nothing like dhal”; and there’s usually some sensible advice in there, too.

But what about when you leave the safety of the big boys and venture into the no man’s land of the personal blog? How do you separate the wheat from the chaff and find a recipe that actually works? You can often tell how much work a writer has put in by the level of detail they go into: if they have indicated how many people it serves, or where to find unusual ingredients, suggested possible tweaks and credited their original sources, they have probably made the dish more than once. The photography is another handy clue. You don’t have to be Annie Leibovitz to provide a good idea of what the finished dish ought to look like.

Do a bit of digging as part of your prep. If you like the look of the rest of the site, the author’s tastes will probably chime with your own. And always, always, wherever the recipe is from, read it all the way through, even before you order the shopping. There is nothing more annoying than getting halfway through and then realising that you need a hand blender to finish the dish, just as the first guest arrives.

Above all, trust your instincts. If the cooking time seems far too short, or the salt content ridiculously high, it probably is, so keep an eye on that oven, check that casserole, keep tasting that sauce. As someone who once published a magic mince pie recipe without any sugar, I’m living proof that, occasionally, even the very best of us make mistakes. 

Felicity Cloake is the New Statesman’s food columnist. Her latest book is The A-Z of Eating: a Flavour Map for Adventurous Cooks.

This article first appeared in the 26 May 2016 issue of the New Statesman, The Brexit odd squad