By John Gruber
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Kara Swisher, in her column at The New York Times:
This week, I finally settled on a simpler comparison: Think about Facebook as a seller of meat products.
Most of the meat is produced by others, and some of the cuts are delicious and uncontaminated. But tainted meat — say, Trump steaks — also gets out the door in ever increasing amounts and without regulatory oversight.
The argument from the head butcher is this: People should be free to eat rotten hamburger, even if it wreaks havoc on their gastrointestinal tract, and the seller of the meat should not be the one to tell them which meat is good and which is bad (even though the butcher can tell in most cases).
Basically, the message is that you should find the truth through vomiting and — so sorry — maybe even death.
★ Monday, 13 July 2020