CIA clamps down on flow of Russia intelligence to White House

Four of the people said the change has resulted in less intelligence on Russia making its way to the White House, but the exact reason for that — whether Elwood has been blocking it, or whether Russia officers have become disillusioned and are producing less, or even self-censoring for fear of being reprimanded — is less clear.

One administration official explained the reduced Russia-related intelligence flow from CIA to the National Security Council as a matter of “quality over quantity.” Another administration official said that while the CIA is not the only agency that provides intelligence to the NSC, this official’s perception was that the CIA was “certainly” exhibiting an “abundance of caution” about the Russia intelligence it was sending to the NSC, beginning around the time of Trump’s impeachment proceedings. A whistleblower complaint about Trump from a CIA analyst, which Elwood relayed to NSC lawyer John Eisenberg at the time, is what sparked Trump’s impeachment — feeding the mistrust toward Russia-related intelligence inside the White House and among the agency’s top ranks.

The heightened scrutiny within the CIA comes as the Justice Department, through prosecutor John Durham, continues to investigate the intelligence community’s findings about Russia’s interference in the 2016 election — and particularly the conclusion drawn by Russia analysts that Russian President Vladimir Putin interfered specifically to boost Trump’s candidacy rather than just sow chaos.

Trump, who has publicly railed against the intelligence community’s conclusion that Russia interfered in 2016 to bolster his candidacy, has also been working to bring the intelligence community further under his control since his impeachment acquittal in February. He has installed loyalists in top positions like director of national intelligence and the senior-most intelligence post on the NSC staff.

Current and former officials have said that in private, the president remains extraordinarily sensitive around the subject of Russian meddling — to the point where they hesitate to raise the topic. As recently as last Thursday, the president blasted his own FBI director on Twitter for testifying that Moscow was seeking to “sow divisiveness and discord” and “denigrate Vice President Biden” in a bid to influence the 2020 campaign.

A CIA spokesperson did not dispute any of the factual assertions in this article. But he pushed back on the notion that Haspel’s enhanced scrutiny was politically motivated. “Scrutinizing intelligence product and process is exactly what is expected of Director Haspel not only because it’s her job, it’s her life’s work — developing sources, vetting information, and checking assumptions — it’s in her blood,” said CIA press secretary Timothy Barrett. “She rightfully asks difficult questions and ensures intelligence is corroborated, double-checked, and then run through the wringer once more. Any suggestion of a political motive for how she leads this agency is misguided.”

Haspel’s scrutiny of intelligence coming out of the CIA’s Russia House has led to some recent dust-ups. The head of Russia House, whom officials declined to identify

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Flow And Kitchen Design

Let's take a look at some common flow plans for food preparation that you'll discover inside the kitchen. The most basic, and most desirable, flow plan is the straight line, also known as the assembly-line flow. Materials move steadily from 1 procedure to another in a straight line. This type of style minimizes backtracking; It saves preparation time and confusion about what's going out of the kitchen area and what's coming back in.

The straight-line arrangement functions nicely for little installations because it can be placed against a wall and adapted to the cooks' duties. Wherever there isn't enough room to arrange food preparation in a straight line, a well-liked and efficient option is the parallel flow. There are four variations of the parallel style:

1. Back to back. Gear is arranged inside a long, central counter or island in two straight lines that run parallel to every other. Sometimes a four- or five-foot room divider or low wall is positioned between the two lines. It's primarily a safety precaution, which keeps noise and clutter to a minimum and prevents liquids spilled on 1 side from spreading onto the other. Nevertheless, placement of a wall here also makes cleaning and sanitation a lot more hard. The back-to-back arrangement centralizes plumbing and utilities;

you may not need to install as many drains, sinks, or outlets, as both sides from the counter can share the same ones. A back-to-back arrangement in which the pass window is parallel to (and behind one of) the production places is sometimes recognized as a California-style kitchen. When the pass window is located perpendicular towards the production line, it might be referred to as a European-style kitchen area style. The benefit from the European style is that each cook on the line can see the progression of multiple dishes that make up 1 table's order.

2. Face to face. In this kitchen area configuration, a central aisle separates two straight lines of gear on either side from the room. Sometimes the aisle is wide sufficient to add a straight line of worktables between the two rows of gear. This setup works well for high volume feeding facilities like schools and hospitals, but it doesn't take benefit of single source utilities. Even though it's a great layout for supervision of workers, it forces individuals to perform with their backs to one another, in effect, separating the cooking from the food from the rest from the distribution procedure. Therefore, it's most likely not the best style for a restaurant.

3. L-shape. Wherever room isn't sufficient for a straight-line or parallel arrangement, the L-shape kitchen design is nicely suited to access several groups of gear, and is adaptable for table service restaurants. It gives you the ability to place more equipment inside a smaller room. You'll often find an L-shape design in dish washing areas, using the dish machine positioned at the center corner from the L.

4. U-shape. This arrangement is seldom used, but it's ideal for a little …

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