Signed in but there is Criticism by Sopa Ireland
A Ministerial order allowing record labels and other copyright holders to seek legal injunctions against internet service providers that allow access to websites containing copyrighted material was signed into law yesterday.
Minister of State for Research and Innovation Seán Sherlock said the statutory instrument was necessary “to ensure compliance with our obligations under EU law”.
The proposal to bring in the law sparked much criticism over its open-ended nature.
Mr Sherlock “acknowledged the desire of some interested parties” that the statutory instrument should be “more detailed and prescriptive”.
However, the High Court had “significant guidance” on the measure from the European Court of Justice, he said.
The legislation resulted from a 2010 High Court ruling in which music publisher EMI sought an injunction against internet service provider (ISP) UPC, ordering it to block access to websites allowing illegal downloading.
Mr Sherlock said the High Court would have to ensure that any remedy provided would uphold certain principles: freedom to conduct a business by operators such as ISPs; a requirement that an ISP cannot be required to monitor information on its network; and measures must be fair, proportionate and not unnecessarily complex or costly.
Any remedy would also have to respect the rights of an ISP’s customers to protection of personal data and freedom to receive and impart information, he said.
The move was criticised by Green Party leader and former TD Eamon Ryan. ISPs and rights holders would now be “stuck in court battles while the policymaking process decides the rule of the game”, Mr Ryan said.
The Stop Sopa Ireland campaign group, which organised a petition signed by more than 80,000 people against the law, said it was a “bad decision”.
Bake a Soda for your family
Irish Soda Bread recipe a perfect start for St. Patrick's Day
St. Patrick's Day is only two weeks away, so now's the perfect time to start planning your Irish-Paddy's day celebrations.
To get you started, we're sharing this recipe from the Culinary Institute of America for traditional Irish Soda Bread. The recipe is explained and illustrated in the CIA's "Breakfasts and Brunches" cookbook (Lebhar-Friedman 2005), available at bookstores nationwide.
Have a favorite St. Patrick's Day recipe of your own? Share it below!
Soda Bread, Makes 2 loaves or 16 rolls
- 4 cups cake flour
- 1 tablespoon baking soda
- 1/2 cup sugar
- 1/4 teaspoon salt
- 1/4 cup vegetable shortening
- 1 cup dark raisins
- 1 tablespoon caraway seeds
- 1 cup cold milk
- Preheat the oven to 400 degrees F. Prepare a baking sheet by spraying it lightly with cooking spray or lining it with parchment paper.
- Sift the flour, baking soda, sugar, and salt together into a large bowl. Using a pastry cutter or two knives, cut the shortening into the dry ingredients until it resembles coarse meal.
- Add the raisins, caraway seeds, and milk. Mix the dough until just combined; avoid over-mixing as this will cause the dough to toughen.
- Turn the dough out onto a lightly floured surface. Press the dough into a ball. Form the dough into two equal loaves, or cut into 16 equal pieces to make rolls. Dust with flour and lightly score an "X" across the top of each roll or loaf with a sharp knife.
- Bake the soda bread until it is lightly browned and sounds hollow when tapped on the bottom, about 8 to 10 minutes for rolls and 25 minutes for loaves. Wrap the bread in a tea towel directly out of the oven.
- Cool the soda bread in the tea towel on a wire rack before serving. It can be held at room temperature for up to two days or frozen for up to four weeks.
Nutrition analysis per 2.5-ounce serving: 210 calories, 4g protein, 41g carbohydrate, 4g fat, 520mg sodium, 0mg cholesterol, 1g fiber.
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