My disdain for cops is institutional, not individual. Just because you may have a positive personal relationship with someone who is a cop doesn’t change the fact that the law enforcement system in this country is rooted in white supremacy and is used to repress and control the working class while protecting the elite.
All cops have signed up to enforce a system which is oppressing marginalized people in this country on a daily basis. Your personal relationship with an agent of oppression does not change this fact.
Most companies are probably going to continue their regular food safety procedures, but a few things you can do to reduce some personal risk:
Buy hard, solid veggies and fruits (apples, melons) or ones with rinds (bananas are probably fine). Scrub the peel/rind thoroughly with soap and water before consumption.
The more solid and dense the meat, the less likely it is for contamination to spread very far. Buy your meat in solid cuts, NOT GROUND. Especially not ground chicken rn, salmonella bad.
Cook things thoroughly. Follow guidelines for the internal temperatures meat is supposed to reach and stick to those guidelines. Use a meat thermometer. Make your steaks well done for a while.
I’d stay away from shellfish as a whole if I were you. The diseases you can get from it are some of the nastier ones. No sushi for a while, too. If you have fish, make sure it was frozen following anti-parasitic guidelines and cook thoroughly.
AVOID LEAFY GREENS. This is where we’ve been seeing the most outbreaks lately, so be very careful.
The pregnant, elderly, immunocompromised, and the very young are the ones most at risk in an outbreak. If you are in one of these groups, be extremely cautious and avoid soft cheeses and prepackaged deli meats. Check on friends and family in these groups. Report symptoms of foodborne illness to a doctor so they can report to the state health depts that are still running.
Even with these in mind, remember that most outbreaks of foodborne illness are due to things like improper cooking and storage. Stay safe out there, folks 💙
I like Mike Schur shows (Parks and Recreation, Brooklyn 99, The Good Place). They are probably the best comedies of the moment and they are about good people, people trying to help each other, or people trying to become better people. It is such a welcome change from the Seinfeld syndrome that has afflicted most tv comedies for the last thirty years.
i knew this australian girl last year and when talking about aboriginals she was all “they need to get over it australia was colonised and civilised by white people and aboriginals are lucky to live here” but she would straight up cry about sharks like “i just can’t bELIEVE we cull sharks even though the ocean is THEIR home and has been since before we started wading about in it!! we don’t own the ocean! we go into their space and then KILL them just for existing….in their OWN habitat!!! it makes me sick”
it’s really true that white ppl are more readily able to empathise w animals than w POC …..mess
It’s this kind of broad generalization that antagonizes your allies.
If your status as an ally to POC is conditional upon us tiptoeing around you and always picking our words in case you take it personally and get offended by it then guess what….you’re not an ally. Your feelings are not our priority and it is the epitome of white privilege for you to expect them to be.
My non-gun savy friends. You want “A ban on all center-fire, semi-automatic rifles with a magazine capacity of over 6. No pistol with a magazine over 10. Exchange program for high cap mags for a year.” This will bypass the “but what is an assault weapon, really?” argument.
People can be toxic and manipulative in your life and not even realize that they’re being that way… Communicate & if they’re not taking a step towards change, it’s up to you to make the necessary changes or just simply let go. Stop giving people excuses. Stop giving them chances & allowing them to drain your energy.
A remarkable Jacobean re-emergence after 200 years of yellowing varnish Courtesy Philip Mould
PAINT RESTORATION OF MESMERIZING
I saw this on Twitter. He’s using acetone, but a cellulose ether has been added to make it into a gel (probably Klucel—this entire gel mixture is sometimes just called Klucel by restorers, but Klucel is specifically the stuff that makes the gel).
Normally, acetone is too volatile for restoration, but when it’s a gel, it becomes very stable and a) stays on top of the porous surface of the painting, and b) won’t evaporate. So it can eat up the varnish.
It looks scary, but acetone has no effect on oils, and jelly acetone is even less interactive with the surface of the paint or canvas.
Will someone PLEASE clean the mona lisa
For those who are wondering, they cleaned a copy of the Mona Lisa made by one of Da Vinchi’s students, and here’s a side by side comparison:
CLEAN THE FUCKING MONA LISA.
A couple problems with cleaning the Mona Lisa:
The Mona Lisa is a glazed painting.
A Direct Painting is one in which the artist mixes a large amount of paint of the correct value and shade the first time, and applies it to the painting. A Glazed Paintingis a painting in which an underpainting is painted, generally in shades of gray or brown, and a allowed to dry, before layers of very thin glaze - a mixture of a tiny bit of pigment and a lot of oil - is applied to the surface. Some artists, such as Leonardo, choose to work this way because it provides an incredible sense of light and illumination (look at how the real Mona Lisa seems to glow).
The Mona Lisa is an incredible work of glazed painting, but that makes it fragile, so fragile that many conservators don’t want to work on it because it’s extremely difficult and a conservation effort go wrong for many many reasons. One of the reasons it could go wrong is that the glazes and the varnish layers are actually a very similar chemical composition, and a conservator could accidentally strip off layers of glaze while removing the varnish.
In fact, in 1809 during its first restoration when they stripped off the varnish, they also stripped off some of the top paint layers, which has caused the painting to look more washed out than Leonardo painted it.
The Mona Lisa also has a frankly ridiculous amount of glaze layers on it, as Leonardo considered it incomplete up until he died, He actually took it with him when he left Italy (fleeing charges of homosexuality), meaning it never even got to the family who had commissioned it, and instead constantly altered it, trying to get it just a touch more perfect every time. That makes it really fragile, with countless layers of very thin paint, many of which have cracked, warped, flaked, or discolored. It’s not just the top layer, its layers and layers of glazing throughout the painting that have slowly discolored or been damaged over time.
Speaking of damage, look at the cracking. That’s called craquelure; it happens with many painting’s (even ones that aren’t painted with this technique) because the paint shrinks as it dries, or the surface it’s painted on warps. Notice that the other painting has very little of it, even though it’s almost the same age.
The reason the Mona Lisa has so much craquelure is because Leonardo was highly experimental, almost to the point of it being his biggest flaw. There were established painting techniques, and then there were Leonardo’s painting techniques. The established painting techniques were created in order to insure longevity and quality, but Leonardo didn’t stick to any of them. This has made his work a ticking time bomb of deterioration.
Don’t believe me, check it out:
This is how most people think The Last Supper looks
But this is actually a copy done by Andrea Solari in 1520.
The actual Last Supper looks like this:
The Last Supper has been painstakingly and teadiously restored, with conservators sometimes working on sections as small as 4 cm a day. To get to it you’ve got to walk through a series of airlocks (AIRLOCKS!?!?!) and they only allow 15 people at a time because the moisture from your breath and your skin particles will damage it. Despite all of the precautions and restoration, it still looks like that.
This is because Leonardo painted the last supper using highly experimental methods. He didn’t use the traditional wet-into-wet method that fresco painters used, and insead painted onto the dry plaster on the wall, meaning the paint did not chemically adhere. Before he even died the painting had already begun to flake. It’s a miracle it’s still there at all.
They’ve done what restoration they can on The Last Supper because the painting will absolutely disappear if they don’t. The Mona Lisa, which is delicate, but much more stable, doesn’t need the same kind of attention. And, like many of his works, is just too delicate to touch, and the risk of doing irreparable damage to it is far too high. The Mona Lisa is insured for something like 800 million dollars, and that’s a lot of money to be ruined by one wrong brush stroke. (fun fact: the most expensive painting ever sold was also a Leonardo, the Salvator Mundi, and it went for 450 million dollars.)
Furthermore, there are probably only 20 or so authenticated Leonardo paintings in the whole world. If you look through the list, most of them aren’t even fully done by him, are disputed, or aren’t even finished. It’s simply too difficult and too risky to restore the Mona Lisa, one of Leonardo’s only finished and mostly intact works, when there’s hardly any more of his paintings to fall back on.
Now the painting you see in the video above is 200 years old, not 600 years old, and I assure you, the conservators decided the risk to restore it was minimal (after extensive research, paint testing, x-raying, gamma radiation, etc.) and that the work they were doing was worth the risk based on the painting’s value.
Conservators make the decision all the time about how much they can do for a painting, because really, they have the ability to completely strip a painting of all varnish and glazes and just repaint the whole thing (which happens to a lot of badly damaged paintings, especially when there’s no way to save them - one of the very small museums in my area recently deaccessioned a Monet because it was barely original, and no one wants to look at a Monet that’s only 20% Monet’s work) - but doing that to the Mona Lisa, removing the artist’s hand from the most famous piece of artwork in history? Hell No.
(also, I’m not a conservator but I’ll be applying to a conservation grad program sometime next year, so sorry if any of my info is at all inaccurate)
I found this really interesting, thanks for sharing.
By copyrighting his property as an artwork, he has prevented oil companies from drilling on it.
Peter Von Tiesenhausen has developed artworks all over his property in northern Alberta. There’s a boat woven from sticks that is gradually being reclaimed by the land; there is a fence that he adds to each year of his life, and there are many “watching” trees, with eyes scored into their bark.
Oil interests pester him continually about drilling on his land. His repeated rebuffing of their advances lead them to move toward arbitration. They made it very clear that he only owned the top 6 inches of soil, and they had rights to anything underneath. He then, off the top of his head, threatened them that he would sue damages if they disturbed his 6 inches, for the entire property is an artwork. Any disturbance would compromise the work, and he would sue.
Immediately after that meeting, he called a lawyer (who is also an art collector) and asked if his intuitive threat would actually hold legally. The lawyer visited, saw the scope of the work on the property, and wrote a document protecting the artwork.
The oil companies have kept their distance ever since.
This is but one example of Peter’s ability to negotiate quickly on his feet, and to find solutions that defy expectations.
I feel like this is really important.
“You only own the top six inches.” I own every inch from dust to Hell’s breath. Fight me.
Maybe indigenous folks would have better luck telling oils companies to fuck all the way off if they did this, but it’s complete bullshit that HISTORICAL SACRED GROUNDS isn’t fucking enough already. It’s bullshit that preservation and religion aren’t enough to fight them off - you have to fight capitalism with capitalism. FUCK CAPITALISM.
there’s a big difference between “food waste” as in “farmers destroy tons of food to avoid exceeding quotas” or “supermarkets throw away this much edible food because it doesn’t sell”
and “food waste” as in “it is not actually within the capacity of humans to perfectly predict and track household food consumption, so a certain amount of food per household inevitably goes bad and has to be thrown out every year”
the idea that food waste is the product of thoughtless consumers rather than corporate greed is really insidious
Truuuuuuuueeeeeee, other large sources of food waste:
- Restaurants. The fact that the rich expect restaurants to have every article on their menu available at all times means every restaurant has far more food than they need and throws a lot of that shit out.
- Big inhuman organisations with intense bureaucracy. Think hospitals, schools, prisons, refugee camps and the army. Organisations that provide food for a very large group of people but are not allowed (and/or can’t be bothered) to give that food away if there is too much of it.
Some of the most spectacular food waste I’vepersonally witnessed was an army training camp that threw away 250 sealed lunchboxes because the training ended one day early, and a refugee center than threw away over 100 loaves of bread while people in the center where hungry because regulations stated that every refugee got two slices of bread for breakfast.
And I’m supposed to feel guilty about half a tomato rotting in the garbage? Nah, that’s not food waste. That’s just life.
Shifting the guilt to the consumer is an intentional marketing ploy. The same was done when soda companies switched from bottles to cans
Originally soda machines had a place for you to return your bottle which the company would collect, sanitize, and re-use. Consumers paid a deposit when they bought the soda, then got it back when they dropped the empty bottle in the slot. Bars and restaurants also had to pay the deposit and redeem the bottles for a refund
Then companies decided it’d be cheaper to use disposable aluminum cans. Soda is something people often consumed in public places like parks and in front of stores. Increased public trash led to a litter problem. Environmentalists pressured the soda companies to fix the problem by bringing back the deposit and recycling programs. Instead, the companies started anti-liter campaigns that placed the guilt wholly on the consumer
This was decades before curb-side recycling existed. Recycling plants were few and far between, and consumers would have to save up cans then cart them to one of these facilities to recycle them, which few individuals had the time and transpiration to do. The ad campaigns led to people demanding more public garbage cans, which did reduce liter, but those were purchased and maintained at city expense and the contents went to landfills. It also led to the general public believing littering and landfill problems rested squarely on the shoulders of consumers even though the corporations had a perfectly good recycling system that they could have continued
Big business wants you to blame yourself and each other for problems they caused, and they’d rather spend money on guilt shifting ad campaigns than use that money for something good
I was actually never told any of the stuff in that last addition.
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