reebs

I will have an undergraduate class, let’s say a young white male student, politically-correct, who will say: “I am only a bourgeois white male, I can’t speak.” … I say to them: “Why not develop a certain degree of rage against the history that has written such an abject script for you that you are silenced?” Then you begin to investigate what it is that silences you, rather than take this very determinist position-since my skin colour is this, since my sex is this, I cannot speak… From this position, then, I say you will of course not speak in the same way about the Third World material, but if you make it your task not only to learn what is going on there through language, through specific programmes of study, but also at the same time through a historical critique of your position as the investigating person, then you will have earned the right to criticize, you be heard. When you take the position of not doing your homework- “I will not criticize because of my accident of birth, the historical accident” - that is the much more pernicious position.

— Gayatri Spivak  (via emanuel-alec)

(Source: fearandwar)


Cool Thursday night

Waiting for the electrician to figure out why running the dryer and/or having the heat pump turned on keeps making our power go out. Maintenance dude is chatting on his phone with a friend, but told me he liked our candles, so.


descentintotyranny:

Meat inspector: “We are no longer in charge of safety”
"Chunks" of feces are making it through the USDA’s flawed meat inspection program
Sept. 9 2013
A pilot program meant to identify contamination at meat plants has been failing to do so for the past 15 years. The USDA plans to roll it out nationwide, anyway. From the Washington Post:

The program allows meat producers to increase the speed of processing lines by as much as 20 percent and cuts the number of USDA safety inspectors at each plant in half, replacing them with private inspectors employed by meat companies. The approach has been used for more than a decade by five American hog plants under a pilot program.
But three of these plants were among the 10 worst offenders in the country for health and safety violations, with serious lapses that included failing to remove fecal matter from meat, according to a report this spring by the USDA inspector general. The plant with the worst record by far was one of the five in the pilot program.

This specific fecal matter didn’t make it to the mouths of consumers, because government officials caught it at the last minute. But these and other international incidents documented by the Post, including some that weren’t caught in time, demonstrate that the program has serious flaws.
In New Zealand, a representative of the inspectors union describes how “tremendous amounts of fecal matter remain on the carcasses,” adding, “Not small bits, but chunks.” The Post points out, parenthetically, that “both fecal matter and partly digested food may contain concentrated and complex strains of bacterium such as E. coli and listeria, which can be deadly.”
The USDA wants to finalize and then expand the program by next spring, and is considering the same for a similar program that covers poultry plants. First initiated in the late 1990s, it’s meant to reduce government inspection costs and ultimately lower the price of meat. But the USDA doesn’t seem to have done enough to evaluate the program’s safety, and, according to the Post, may be engaged in something of a coverup:


In interviews, six USDA inspectors working in the pilot plants raised health concerns. They spoke on the condition of anonymity because they believed their jobs would be in jeopardy otherwise.
Several said company and government workers are yelled at, threatened and shunned if they try to slow down or stop the accelerated processing lines or complain too aggressively about inadequate safety checks. They also warned that the reduction in the ranks of government inspectors in the plants has compromised the safety of the meat.
“We are no longer in charge of safety,” said an inspector with more than 15 years of experience. “That’s what the public needs to know.”

Maybe, just maybe, the focus on price and efficiency is a bit shortsighted.



This is terrifying.

descentintotyranny:

Meat inspector: “We are no longer in charge of safety”

"Chunks" of feces are making it through the USDA’s flawed meat inspection program

Sept. 9 2013

A pilot program meant to identify contamination at meat plants has been failing to do so for the past 15 years. The USDA plans to roll it out nationwide, anyway. From the Washington Post:

The program allows meat producers to increase the speed of processing lines by as much as 20 percent and cuts the number of USDA safety inspectors at each plant in half, replacing them with private inspectors employed by meat companies. The approach has been used for more than a decade by five American hog plants under a pilot program.

But three of these plants were among the 10 worst offenders in the country for health and safety violations, with serious lapses that included failing to remove fecal matter from meat, according to a report this spring by the USDA inspector general. The plant with the worst record by far was one of the five in the pilot program.

This specific fecal matter didn’t make it to the mouths of consumers, because government officials caught it at the last minute. But these and other international incidents documented by the Post, including some that weren’t caught in time, demonstrate that the program has serious flaws.

In New Zealand, a representative of the inspectors union describes how “tremendous amounts of fecal matter remain on the carcasses,” adding, “Not small bits, but chunks.” The Post points out, parenthetically, that “both fecal matter and partly digested food may contain concentrated and complex strains of bacterium such as E. coli and listeria, which can be deadly.”

The USDA wants to finalize and then expand the program by next spring, and is considering the same for a similar program that covers poultry plants. First initiated in the late 1990s, it’s meant to reduce government inspection costs and ultimately lower the price of meat. But the USDA doesn’t seem to have done enough to evaluate the program’s safety, and, according to the Post, may be engaged in something of a coverup:



In interviews, six USDA inspectors working in the pilot plants raised health concerns. They spoke on the condition of anonymity because they believed their jobs would be in jeopardy otherwise.

Several said company and government workers are yelled at, threatened and shunned if they try to slow down or stop the accelerated processing lines or complain too aggressively about inadequate safety checks. They also warned that the reduction in the ranks of government inspectors in the plants has compromised the safety of the meat.

“We are no longer in charge of safety,” said an inspector with more than 15 years of experience. “That’s what the public needs to know.”

Maybe, just maybe, the focus on price and efficiency is a bit shortsighted.

This is terrifying.


davidbr0wie:

timekiller-s:

scullyseviltwin:

coolchicksfromhistory:

thelifeguardlibrarian:

mildhorror:

Here’s the link for more information about the PS244 fundraising campaign. 
Here’s the link to the GIVE IT ALL TO ME Library Collection at OutofPrintClothing.com.

Check it out! The good folks dropped me a line about this project last week, and I’m happy to boost for Library Week.

Signal boost

Grabbing a tote, fo’ sho’.

Another Signal Boost. These are cool!

erinsaurus and crlyjffrsn need to look at this

Libraries are tight, help this one out.davidbr0wie:

timekiller-s:

scullyseviltwin:

coolchicksfromhistory:

thelifeguardlibrarian:

mildhorror:

Here’s the link for more information about the PS244 fundraising campaign. 
Here’s the link to the GIVE IT ALL TO ME Library Collection at OutofPrintClothing.com.

Check it out! The good folks dropped me a line about this project last week, and I’m happy to boost for Library Week.

Signal boost

Grabbing a tote, fo’ sho’.

Another Signal Boost. These are cool!

erinsaurus and crlyjffrsn need to look at this

Libraries are tight, help this one out.davidbr0wie:

timekiller-s:

scullyseviltwin:

coolchicksfromhistory:

thelifeguardlibrarian:

mildhorror:

Here’s the link for more information about the PS244 fundraising campaign. 
Here’s the link to the GIVE IT ALL TO ME Library Collection at OutofPrintClothing.com.

Check it out! The good folks dropped me a line about this project last week, and I’m happy to boost for Library Week.

Signal boost

Grabbing a tote, fo’ sho’.

Another Signal Boost. These are cool!

erinsaurus and crlyjffrsn need to look at this

Libraries are tight, help this one out.davidbr0wie:

timekiller-s:

scullyseviltwin:

coolchicksfromhistory:

thelifeguardlibrarian:

mildhorror:

Here’s the link for more information about the PS244 fundraising campaign. 
Here’s the link to the GIVE IT ALL TO ME Library Collection at OutofPrintClothing.com.

Check it out! The good folks dropped me a line about this project last week, and I’m happy to boost for Library Week.

Signal boost

Grabbing a tote, fo’ sho’.

Another Signal Boost. These are cool!

erinsaurus and crlyjffrsn need to look at this

Libraries are tight, help this one out.

davidbr0wie:

timekiller-s:

scullyseviltwin:

coolchicksfromhistory:

thelifeguardlibrarian:

mildhorror:

Here’s the link for more information about the PS244 fundraising campaign

Here’s the link to the GIVE IT ALL TO ME Library Collection at OutofPrintClothing.com.

Check it out! The good folks dropped me a line about this project last week, and I’m happy to boost for Library Week.

Signal boost

Grabbing a tote, fo’ sho’.

Another Signal Boost. These are cool!

erinsaurus and crlyjffrsn need to look at this

Libraries are tight, help this one out.


thugkitchen:

Asparagus is a solid stand-alone veggie with all its vitamin K and folate but paired with this creamy risotto? HOT DAMN. It takes this spring staple to another level. 

SPRING ASPARAGUS RISOTTO


Enough for 4 people


2 tablespoons olive oil

1/3 cup chopped shallots or yellow onion

3 cloves garlic, minced

1 cup Arborio rice*

½ cup white wine

¼ teaspoon salt

4 ½ cups vegetable broth

1 bunch asparagus, about 1 pound

½ teaspoon lemon zest

1 teaspoon olive oil

¼ cup minced chives

pepper to taste


Warm up the veggie broth in a medium pot until it gently simmers then turn off the heat. Chop up the shallots, garlic, and asparagus. You’ll want the asparagus in pieces about an inch long, like bite-sized. Cut off the tough ends because those woody sons of bitches will ruin everything. 


In a large skillet or pot with a wide bottom, heat up the 2 tablespoons of oil over a medium heat. Add the shallots and sauté them around until they start to look kinda golden, about 2-3 minutes. Add the garlic and rice and sauté until the rice smells toasted and starts looking like it absorbed some of the oil, about 2 more minutes. This helps make your risotto all creamy SO DON’T SKIP THIS SHIT. Add the white wine and salt to the pot and cook until most of the wine has evaporated and you scraped whatever bits of shallot got stuck to the bottom of the pot, like a minute or 2. Drink the rest wine because… well, that shits already open. Might as well.


Now add 2 cups of the warm broth, stir, and lower the heat so that the pot is at a simmer, uncovered. Stir every couple of minutes until most of the broth has absorbed into the rice, about 7-10 minutes. You don’t need to stand there and stir it the whole fucking time; whoever started that rumor about cooking risotto is a goddamn liar. Just stir it every minute or two while you clean up or troll the internet. Add another 2 cups of warm broth at this point, and do that whole stir and simmer thing again for another 7 minutes or until the rice tastes slightly undercooked and there’s still broth in the pot. Now dump in the asparagus and cook until it’s tender and the rice looks like its sitting in a creamy gravy, about 5 more minutes. If it starts looking a little dry before everything is tender, just add some more of the broth a tablespoon at a time to fix that shit. 


When the rice and asparagus taste on point, turn off the heat; add the lemon zest, remaining oil, half the chives, and a little pepper. Taste and add more salt, pepper, or whateverthefuck you want. Serve right away and top with the remaining chives. 

 

* This kind of rice is starchy as hell, so it will make your risotto the extra creamy and delicious. If you can’t find it don’t worry about it, just grab a short grain rice.

I want to eat everything on thug kitchen, but especially asparagus. View Larger

thugkitchen:

Asparagus is a solid stand-alone veggie with all its vitamin K and folate but paired with this creamy risotto? HOT DAMN. It takes this spring staple to another level.

SPRING ASPARAGUS RISOTTO

Enough for 4 people

2 tablespoons olive oil

1/3 cup chopped shallots or yellow onion

3 cloves garlic, minced

1 cup Arborio rice*

½ cup white wine

¼ teaspoon salt

4 ½ cups vegetable broth

1 bunch asparagus, about 1 pound

½ teaspoon lemon zest

1 teaspoon olive oil

¼ cup minced chives

pepper to taste

Warm up the veggie broth in a medium pot until it gently simmers then turn off the heat. Chop up the shallots, garlic, and asparagus. You’ll want the asparagus in pieces about an inch long, like bite-sized. Cut off the tough ends because those woody sons of bitches will ruin everything.

In a large skillet or pot with a wide bottom, heat up the 2 tablespoons of oil over a medium heat. Add the shallots and sauté them around until they start to look kinda golden, about 2-3 minutes. Add the garlic and rice and sauté until the rice smells toasted and starts looking like it absorbed some of the oil, about 2 more minutes. This helps make your risotto all creamy SO DON’T SKIP THIS SHIT. Add the white wine and salt to the pot and cook until most of the wine has evaporated and you scraped whatever bits of shallot got stuck to the bottom of the pot, like a minute or 2. Drink the rest wine because… well, that shits already open. Might as well.

Now add 2 cups of the warm broth, stir, and lower the heat so that the pot is at a simmer, uncovered. Stir every couple of minutes until most of the broth has absorbed into the rice, about 7-10 minutes. You don’t need to stand there and stir it the whole fucking time; whoever started that rumor about cooking risotto is a goddamn liar. Just stir it every minute or two while you clean up or troll the internet. Add another 2 cups of warm broth at this point, and do that whole stir and simmer thing again for another 7 minutes or until the rice tastes slightly undercooked and there’s still broth in the pot. Now dump in the asparagus and cook until it’s tender and the rice looks like its sitting in a creamy gravy, about 5 more minutes. If it starts looking a little dry before everything is tender, just add some more of the broth a tablespoon at a time to fix that shit.

When the rice and asparagus taste on point, turn off the heat; add the lemon zest, remaining oil, half the chives, and a little pepper. Taste and add more salt, pepper, or whateverthefuck you want. Serve right away and top with the remaining chives.

 

* This kind of rice is starchy as hell, so it will make your risotto the extra creamy and delicious. If you can’t find it don’t worry about it, just grab a short grain rice.

I want to eat everything on thug kitchen, but especially asparagus.