Me, I’m always in the mood for hokum. You can serve it to me at any point on the largest platter you have and I will grab my hooey knife and absurdity fork and start shovelling. But, like any chef, you have to know what you’re doing. You have to make some effort, have the basic ingredients assembled in the right proportions and send it out from the kitchen hot, steaming and looking delicious. Tepid hokum, bland hokum – well, that ain’t no hokum at all. And so to the latest Stephen King adaptation, this time by Benjamin Cavell and...
Monitoring Antisemitism Intel
