Slashdot Mirror

← Back to Stories (view on slashdot.org)

Another DMCA Attack Looms

Posted by timothy on from the dark-and-stormy-legislative-sessions dept.

ndege writes "In this Wired article, Rep. Rick Boucher is finally ready to try and dismantle a key part of the Digital Millennium Copyright Act. Boucher, a Virginia Democrat, said last July that he wanted to amend the DMCA to permit certain 'fair uses' of digital content, such as backing up an audio CD by bypassing copy protection technology. In an interview on Thursday, Boucher said he now has sufficient support from the tech industry, librarians, and Internet activists."

3 of 234 comments (clear)

  1. DCMA This by Anonymous Coward · · Score: -1, Offtopic

    First Post (DCMA compliant, do not reverse compile)

  2. PIM FORTUYN FOUND DEAD AT 54! by Anonymous Coward · · Score: -1, Offtopic
    Pim Fortuyn, the renowned far right politician of Holland who was up for election in a fortnight, was found dead outside his limousine on Monday.

    Fortuyn, who believed immigrants were a threat to liberal Dutch life, and stated that Islam (but not Christianity or Judaism) was "backward", already had several seats in government.

    A rich, overtly homosexual skinhead who campaigned that diversity causes intolerance and wanted a constitutional amendment to repeal the paragraph forbidding discrimination, Fortuyn was a hypocrite on a scale surpassed not even by Slashdot editors and karma whores.

    Truly, therefore, a Slashdot icon, he will be sorely missed.

    (Moderators, this is not a troll).

  3. YAKITORI by cmdrtacos_mom · · Score: -1, Offtopic

    Yield: 4 servings
    3 tb Sake (rice wine)
    1 tb All purpose soy sauce
    2 ts Sugar
    1 inch piece ginger root; Cut into paper thin slices
    8 Chicken livers; trimmed of All fat
    2 Whole chicken breasts or 4 Legs; boned and cut into 1 Inch pieces
    8 Scallions;including 3 inches Of the green stems, cut into 1 to 1 1/2 inch long pieces
    1 1/2 c Teriyaki sauce
    Kona sansho (Japanese pepper)
    PREPARE AHEAD: 1. Combine the sake, soy sauce, sugar and sliced ginger in a 1 to 1 1/2 quart mixing bowl and add the chicken livers.
    Turn them about in the marinade to moisten them well, and marinate at room temperature for at least 6 hours, or overnight in the refrigerator. Then remove the livers from the marinade and cut each one in half. Reserve the marinade.
    2. On each of 4 small skewers, string 4 halved chicken livers. On each of 8 additional skewers, alternate 4 chunks of chicken with 3 strips of scallion.
    TO COOK:Preheat the broiler, or light a hibachi or charcoal grill. Broil the skewered livers about 3 inches from the heat for about 4 minutes.
    Then dip them in the teriyaki sauce and broil for 4 to 5 minutes on the other side. Set the livers aside on a plate. Quickly dip the chicken and scallion skewers into the teriyaki sauce and broil on one side for 2 or 3 minutes. dip again into the sauce, grill for 2 minute, dip once more, and grill on the other side for an additional 2 minutes. The entire grilling should take 6 to 7 minutes in all.
    TO SERVE: Place 1 skewer of chicken livers and 2 skewers of chicken and scallions on each serving plate. sprinkle with a little kona sansho, and moisten each skewer with a ts. or so of the marinade.