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Neko [114]
3 years ago
6

Who lobbied for tighter handgun laws as a result of the Ronald Reagan assassination attempt?

History
2 answers:
umka21 [38]3 years ago
7 0
James Brady, D, lobbied for tighter handgun laws
ANEK [815]3 years ago
5 0

Answer:

The correct answer is D. James Brady lobbied for tighter handgun laws as a result of the Ronald Reagan assassination attempt.

Explanation:

James Brady was an advisor to President Ronald Reagan, and the White House Press Secretary during his presidency. He was seriously injured on March 30, 1981 during an attack on Reagan.  

During the attack, Brady was hit in the forehead by a bullet from the weapon of John Hinckley Jr. Since then, he had been partially paralyzed and reliant on a wheelchair. President Bill Clinton signed a new firearms bill in 1993 that was named after Brady. This is the Brady Handgun Violence Prevention Act, called Brady Bill for short.

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Do you think the people who live in Europe today always eat the regional foods found in their home countries? Why or why not?
satela [25.4K]

Answer:

European cuisine comprises the cuisines of Europe[1] [2] including the cuisines brought to other countries by European settlers and colonists. Sometimes the term "European", or more specifically "continental" cuisine, is used to refer more strictly to the cuisine of the western parts of mainland Europe.

Grilled steak

Bratkartoffeln

The cuisines of Western countries are diverse, although there are common characteristics that distinguish them from those of other regions.[3] Compared with traditional cooking of East Asia, meat is more prominent and substantial in serving size.[4] Steak and cutlets in particular are common dishes across the West.[dubious – discuss] Western cuisines also emphasize grape wine[dubious – discuss] and sauces as condiments, seasonings, or accompaniments (in part due to the difficulty of seasonings penetrating the often larger pieces of meat used in Western cooking). Many dairy products are utilised in cooking.[5] There are hundreds of varieties of cheese and other fermented milk products. White wheat-flour bread has long been the prestige starch, but historically, most people ate bread, flatcakes, or porridge made from rye, spelt, barley, and oats.[6][7] The better-off also made pasta, dumplings and pastries. The potato has become a major starch plant in the diet of Europeans and their diaspora since the European colonisation of the Americas. Maize is much less common in most European diets than it is in the Americas; however, corn meal (polenta or mămăligă) is a major part of the cuisine of Italy and the Balkans. Although flatbreads (especially with toppings such as pizza or tarte flambée) and rice are eaten in Europe, they are only staple foods in limited areas, particularly in Southern Europe. Salads (cold dishes with uncooked or cooked vegetables, sometimes with a dressing) are an integral part of European cuisine.

Explanation:

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