"Rachel Corrie died trying to protect her friends"

Tom Dale, who witnessed Corrie's death, reacts to the verdict clearing Israel of blame.

In 2003, pro-Palestinian activist Rachel Corrie was crushed to death by an Israeli bulldozer while protesting the destruction of houses in Rafah.

Today, an Israeli court found:

There had been no fault in the internal Israeli military investigation clearing the driver of the bulldozer that crushed Corrie to death in March 2003 of any blame. The judge said the driver had not seen the young American activist. Corrie could have saved herself by moving out of the zone of danger as any reasonable person would have done, said Judge Oded Gershon. He ruled that no compensation would be paid and the family would not have to pay costs of the case.

(via The Guardian)

We asked Tom Dale, news editor at the Egypt Independent - who was protesting alongside Corrie that day - for his reaction to the verdict.

He told us:

The verdict in Rachel's case is saddening for for all those who knew Rachel, and for all who believe in what she stood for.  It should be disappointing for all those who want to see justice done in Israel and Palestine.

On 16 March 2003, Rachel could not have been more visible: standing, on a clear day, in the open ground, wearing a high visibility vest.  On that day, she had been in the presence of the Caterpillar D9 bulldozers used by the Israeli army for some hours.

She was standing in front of the home of a young family which was under threat of demolition by a bulldozer.  Many homes were demolished in such a way at that time, and Rachel was seeking to protect her friends, with whom she had lived.

Even going by the visibility charts provided by the Israeli state during the case, in my judgement the bulldozer driver must at some point have been able to see Rachel, during the period in which his vehicle approached her.  As I told the court, just before she was crushed, Rachel briefly stood on top of the rolling mound of earth which had gathered in front of the bulldozer: her head was above the level of the blade, and just a few metres from the driver. I do not find it plausible that he did not see her.

Those of us who are familiar with events under occupation in Palestine are may not be surprised by this verdict, which reflects a long-standing culture of impunity for the military, but we should be outraged.

I didn't have a chance to get to know Rachel as well as I would have liked, since we spent just a few weeks together, but she is a tremendous loss to us all. 

Rachel Corrie. Photo: Getty Images
HEINZ BAUMANN/GALLERY STOCK
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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