The Foreign Service Journal, September 2010

12 F O R E I G N S E R V I C E J O U R N A L / S E P T E M B E R 2 0 1 0 Sheridan, a former GPO investigator and Customs Service agent, asserts that “if [terrorists] can find a way to com- promise this new e-Passport, they will.” In response, GPO spokesman Gary Somerset declares that “there has been no security breach in the electronic passport supply chain.” Hopefully, that will remain true for future e-Passport production. Security concerns date almost from the initial development of the U.S. Electronic Passport in 2003, and have only increased since August 2007, when e-Passports became the only type the U.S. issues. E-Passports look like the traditional version, but contain a chip which stores information from the document’s data page, as well as a digital version of the passport photograph, an identification number and a digital signature, which is used to verify the chip’s authenticity. The Department of State’s Web site ( http://travel.state.gov/ ) asserts that these travel documents ease travel “by allowing automated identity verifica- tion, faster immigration inspections, and greater border protection and se- curity.” But while use of e-Passports certainly makes travel more efficient, their productionmay be detrimental to individual travelers’ security. The U.S. Government Printing Of- fice has already been working to move its operations from Thailand to Min- nesota, a process it hopes to complete this year. However, this has done little to mitigate concern that “the agency lacks security plans and procedures for ensuring that blank e-Passports […] re- main safe from terrorists, foreign spies, counterfeiters and other bad actors as they wind through an unwieldy manu- facturing process that spans the globe and includes 60 different suppliers” ( www.publicintegrity.org/ ) . ■ — Laura Caton, Editorial Intern C Y B E R N O T E S Site of the Month: www.supercook.com Both casual chefs and Wolfgang Puck-wannabes will appreciate the unique search feature of Supercook.com . You simply survey your pantry and enter a list of the in- gredients you have on hand; the site then generates a catalogue of the recipes you can make, conveniently divided into “Starters,” “Entrees” and “Desserts.” You can sign up for a free account and save your favorite recipes. And in case you want to explore new culinary horizons, the site will even compile a suggested shopping list, so you can take full advantage of your recipe options. Founded in 2008 by amateur chef and search-technology expert Assaf Rozen- blatt, Supercook “wants to make life easier for everyone who cooks at home.” Rozenblatt has a self-proclaimed focus on “solving the practical problems of mod- ern home cooks: how to waste less food, how to use up perishable or seasonal in- gredients, how to keep track of everything in the kitchen, how to save time and money.” No more staring at the kitchen cupboards and wondering what’s for dinner; Supercook will give you the answer. The site may even get you one step closer to hosting your own show on the Food Network. As Supercook.com explains, “by taking the suggestions Supercook offers and incorporating them into your dish, you can quickly learn how to significantly im- prove your dishes.” The site is, as its orientation video brags, “where we serve your recipe search well-done.” — Laura Caton, Editorial Intern