Automatic Knife Release Form
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APPLICABLE FEDERAL STATUTES
18 U.S.C. § 1716 (G) (2) (1-4) provides, in summary:
Switchblade (automatic) knives can be shipped to civilian and armed forces supply or procurement officers and employees of the federal government ordering or procuring or purchasing such knives in connection with activities of the Federal government; to supply or procurement officers in the National Guard, the Air National Guard or militia of the state or territory of the District of Columbia ordering, procuring or purchasing such knives in connections with the activities of such organizations; to supply or procurement officers or employees of the municipal government of the District of Columbia or the government of any state or territory of any county, city or other political subdivision of a state or territory ordering, procuring or purchasing such knives in connection with the activities of such government.
15 U.S.C. § 1244 provides, in summary:
Knives can be shipped by common carrier; that sale, transportation or distribution, possession or introduction into interstate commerce of switchblade knives is authorized if it is pursuant to a contract with the armed forces; or, any member or employee thereof acting in the performance of his or her duty may possess switchblade knives and may have them shipped to him and sold to him or her. The possession and transportation upon his or her person of a switchblade knife or a blade 3 inches or less is authorized to any handicapped individual who has the use of only one arm.
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Blood Orange Salad with Olives
By Amanda Hesser
2 blood oranges
2 clementines or mandarins
About 1/4 small red onion
4 teaspoons red wine vinegar
2 tablespoons best quality olive oil
8 to 10 green olives, pitted and torn into quarters
Piment d'espelette (or other ground chile, like cayenne), to taste
Flaky sea salt, like Maldon
Cut the peel and pith from the oranges and clementines, making sure to remove all of the outer membrane without losing too much of the flesh.
Cut the oranges and clementines into 1/8-inch slices.
Slice the red onion thinly enough that you can see through the slices. You will need about 8 slices.
Arrange the citrus in overlapping slices on a large plate, or 4 single-portion plates. Disperse the sliced onion on top. Sprinkle with the vinegar. Drizzle olive oil over the citrus. Arrange olives evenly. Sprinkle with a generous pinch of piment d'espelette. Season with salt. Admire all the colors, then serve!