audiovisualrecall

[audiovisualrecall]

To anyone wondering if it's worth it to tear down fascist posters or whatever. I spent a few months last year engaged in silent battle with another student at my school who was putting anti trans stickers up everywhere. I had it down to a system where every night I would walk the five block radius they went up in, and tear down all the ones I could reach, and use a stick to put duct tape over the others. Like, within hours of the stickers going up, I would have already purged the whole zone. I knew the basic schedule of whoever put them up based on when and where the stickers appeared. I probably could have found them in person if I'd wanted to. And I told all my classmates and friends what the stickers looked like and got them to rip them down too. And after a few months of this, the stickers slowed, and then stopped forever.

My point is, a lot of this fashy or right wing stuff is one local weirdo. And if you pay attention, and do a little light organizing with your friends, you can basically make their efforts into a giant sisyphisean exercise in misery. You control your streets!

[audiovisualrecall]

Asked my mom for a binder for Christmas

No, mom, that’s not….

Oh I see what you did there

[audiovisualrecall]

Hi! This is kind of a weird question but how/why was influenza (and other diseases that we have vaccines for now) so deadly 100-200 years ago? Obviously vaccines help tremendously, and probably immunity over time, but are there other reasons that the flu was a much bigger deal a century ago? Sorry if this is oddly specific, but my current project is historical. Thank you!

This is a very interesting question and there are a couple of different ways of looking at it.

Let's start with influenza:

[Note: it's surprisingly difficult to get good worldwide flu data, so I'm going to use US numbers for the purposes of this post.]

I think the first thing to understand is that unlike many other infectious diseases, influenza is substantially different every year. That means that the immunity that you build in 2017 from either the flu or the flu shot won't necessarily help prevent you from getting the flu in 2023. By then it will be a different enough virus that your previous immunity won't be as helpful. Though it might make it a little milder. But keep reading, I'll give you some fun facts to share at parties:

We name flu (A) viruses based on two different proteins on the surface of the virus. The proteins are "H" and "N". There are 16 different "H" proteins, and 9 different "N" proteins that we currently know of. The combination of the two forms the "name" of a particular flu virus. Think H1N1, or H5N6, or any other combination. Each combination has their own attributes, which contributes to how infectious or deadly they are in any given year. And which ones circulate are different every year.

Just mathematically, that's a lot of substantially different flu viruses. Hundreds of them, in fact. And you have to build immunity to each one individually. You could, say, build immunity to H2N5, but that would do little to save you from next year's H4N3. And not only that, but within a single type there are many smaller variations. For example, say you got H5N3, but then it went and mutated. If you then got exposed again, you might have some immunity to new!H5N3, but it could also be just different enough that you still get sick.

Like I said above, different types of flu virus are deadlier or spread faster than others. H5N1 (a type of avian flu with a human mortality rate of 52%) is terrifyingly deadly but fortunately doesn't spread particularly well, while H1N1 (the star of both the 1918 and 2009 flu seasons) spreads rapidly and kills primarily young adults (weird, since flu usually kills babies and old people).

This is why in 2009 we did the whole "close the schools vaccinate the teens hide the president" routine. Because if it was *that* H1N1 we were all about to be screwed in ways we had never experienced before. Fortunately it wasn't, but thank goodness we did it. Also if you got vaccine #2 in 2009, you are also protected against the 1918 strain of H1N1. You're gonna be a hit at parties with that one.

Now, if you look at only deaths (not the best measure, but one with some emotional punch), within the last decade alone we have years where 12,000 people died of flu in the US (2011-2012) and years where that number is as high as 61,000 (2017-2018). These numbers are similar throughout recent history (relative to population), but then you get years like 1968 (where 100,000 people died in the US) and 1957 (where 116,000 died), and then sometimes you get these wild whopping years like 1918 where 675,000 died (equivalent to 1,750,000 people dying in today's US population). These fluctuations have happened since Hippocrates was around, and probably long before that, and there's really nothing to suggest it's getting any milder in any statistically significant way.

Now, outside of these natural fluctuations, we do have some ways of driving down these numbers. We do have a vaccine. It is different every year, based on our prediction of what the most likely or dangerous types of flus will be this year. Fortunately, you do get to keep this immunity for some time, so you can look at the flu vaccine as a personal collection of different flu viruses you have immunity to- you can collect 2-3 different ones every year in one shot and you didn't even have to catch them!! Yay! Unfortunately, since we never reach herd immunity with the flu vaccine, and we can't perfectly predict and incorporate all the strains that will circulate in a given year, while you do get some protection, it's not ever perfect. But it *is* still worth it.

We also have other feats of modern medicine as backup to the flu vaccine. We have oxygen, antiviral drugs like tamiflu, immune modulating drugs, and technology like ventilators to help keep people alive in ways we would not be able to in previous generations. So that's also an advantage. Unfortunately, these don't always work either, and we are still at the whim of those yearly fluctuations in influenza virus deaths.

And really, if you ask any epidemiologist, covid is just a little trial run for the next Big One. Which is both extremely likely to be a flu virus and which we're statistically overdue for.

TL;DR: The flu isn't getting milder so much as it varies wildly in severity every year. The next major flu pandemic is probably going to be in our lifetimes, so start collecting your flu immunity now if you haven't yet. New collections drop every August and are available until April. Get em' while they're hot. This year's included a 2009-like strain of H1N1 and a delightful H3N2 number from Hong Kong.

As for All the Other Vaccine Preventable Illnesses:

*ahem*

Yes, it's vaccines. It's obviously vaccines. Its basically only vaccines. Anyone who has ever told you it's not vaccines is lying. No other major discovery of modern medicine has ever saved as many lives, prevented as many disabilities, and created as many opportunities for a life well lived as vaccines have. No antiviral drug, no antibiotic, no ventilator can even hold a candle to vaccines. The answer is f*cking vaccines*.

I hope I have made myself clear.

Enjoy this table:

*Yes I do have a masters degree in public health and am a registered nurse that interacts with the public regularly, how did you know?

-Ross @macgyvermedical

[audiovisualrecall]

[audiovisualrecall]

i do not care if someone learned compassion from a cartoon or a comic or an anime im just glad they're here with us now a better person fighting the good fight. should it have taken something so trivial? maybe not- but it's in the past! and this is the now! and if they're objectively better for it who cares

[audiovisualrecall]

You can replace [ACTIVITY YOU ENJOY] with [SCROLLING] but watch out. This sucks bad 👍

[audiovisualrecall]

When you are a classical musician and the public asks you to play Queen …

[audiovisualrecall]

[audiovisualrecall]

Perseverance

[audiovisualrecall]

Goldie Finkelstein was just 13 when she was sent to Wiener Graben, a work camp that later became a concentration camp. The youngster lost her entire family in the war, and among the things she never learned from them was how to cook. She had no family recipes and, according to her son, when she married Sol Finkelstein, also a Holocaust survivor, she didn’t know how to boil water or cook an egg.

Eventually, other survivors taught Goldie the necessary skills, and she was a quick learner. She soon became known for the copious amounts of baked goods she would provide for any occasion. Her recipes, some of which are included in the “Honey Cake and Latkes: Recipes from the Old World by the Auschwitz-Birkenau Survivors” cookbook, include cake mixes and other ingredients that wouldn’t have been used in pre-Holocaust Eastern Europe. Her whiskey cake, for example, calls for both yellow cake mix and vanilla pudding mix.

Goldie’s experience illustrates the ways in which recipes, including those we think of as quintessentially Ashkenazi Jewish, have changed over the years. Survivors lost the ancestors who passed along oral recipes. Families’ personal artifacts, such as handwritten recipes, were abandoned when Jews were forced to flee. 

Most significantly, perhaps, after the war, survivors had access to different ingredients in their new homes. Sometimes that was due to seasonality, such as was the case for those who moved from Eastern Europe to Israel and had access to more fruits and vegetables year-round, including dates and pomegranates. Other times, it reflected changing tastes or newfound wealth  — liver soup, pates with liver and offal were classic Eastern European dishes in the early 1900s, when there was an intention to use every part of the animal, but became increasingly uncommon. In other cases, like Goldie’s, packaged goods replaced homemade. Another survivor whose recipes appear in “Honey Cake and Latkes,”Lea Roth, detailed making noodles for Passover from the starch leftover at the bottom of a bowl after grating potatoes before the war. After the war, most people added “noodles” to the grocery list.

“Some of these recipes changed because of New World versus Old World,” explains Jeffrey Yoskowitz, author of “The Gefilte Manifesto: New Recipes for Old World Jewish Foods.” Yoskowitz and his co-author Liz Alpern work not to replicate pre-war Ashkenazi Jewish recipes, but to reclaim and modernize them. To do that, they’ve had to examine the ways in which recipes have changed.

In the Old World, for instance, almost every recipe called for breadcrumbs. At Passover, the leftover crumbs from the matzah were used to make matzah balls, leaving nothing to waste. But when immigrants in the U.S. could use Manischewitz pre-made matzah meal, then recipes started calling for it to make matzah balls.Today’s recipes for kugels with cream cheese, cottage cheese and sour cream would not have been made in the Old World, where dairy products were expensive. Again, ubiquitous cows in the New World made that “celebration of dairy” possible, Yoskowitz says.

At first, recipes may not seem like the most essential thing to recover from Holocaust survivors, but they paint a picture of what life was like before the war. It is essential to see the Jewish experience as one that is not solely as victims, and learning what people ate and cooked is part of that.

“Bringing back recipes can help bring people back to life,” says Edna Friedberg, a historian and senior curator with the U.S. Holocaust Memorial Museum. “In particular, it was women who were in the kitchen in this period, and so this is a way to make the lives of women very vivid and real for people.”

The idea is not to romanticize Eastern Europe, says Maria Zalewska, executive director of the Auschwitz-Birkenau Memorial Foundation, which published “Honey Cake and Latkes,” but to see the memories connected to togetherness, like picking fruit toward the end of the summer and using that fruit in a recipe, such as cold cherry soup with egg-white dumplings. 

In addition, examining recipes gives us a sense of what role cooking and food played in trauma processing, Zalewska says. “Remembering the foods and the food traditions of their lives before imprisonment were some of the ways that survivors coped with starvation,” Zalewska adds. These are things that survivors say they are not often asked about, but when asked they report remembering dreaming about food during incarceration. 

“We have quite a number of testimonies, where survivors talk about being in situations of starvation, and food deprivation and ghettos and camps and in hiding, and that dreaming about and remembering food from before gave them emotional sustenance,” explains Friedberg.

Exploring such memories have been meaningful for those survivors who were young when they lost their families.

New Orleans’ Chef Alon Shaya has been working for several years to recreate recipes from a book belonging to the family of Steven Fenves, a survivor and a volunteer for the museum. The book was rescued by the family cook, Maris, when the family was forced to flee their home on the Yugoslavia-Hungary border in 1944. The recipes are largely written without measurements, times or temperatures, and many of the ingredients are different from those used today. (Like the Fenves family, Goldie’s son, Joseph Finkelstein, says his mother wasn’t big on using measurements as we think of them in recipes today. She knew the quantity of an ingredient, for example, if it would fit in her palm.) Unlike Yoskowitz, who is looking to update recipes, Shaya has been working to replicate them as closely as possible  — and has come across a few surprises.

Many of the desserts use a lot of walnuts, for example, which, of course, are also used in contemporary baking. But Shaya is using what he says are “copious amounts of walnuts�� in various ways, such as grilled walnuts and toasted walnuts. The Fenves family walnut cream cake, which includes both walnuts ground in the batter and in a cream in-between the cake layers, has featured on the menu at one of Shaya’s restaurants, Safta, in Denver.

For all the recreation, and Shaya’s goal to bring the tastes of his youth back to Fenves, he says “it is impossible that a recipe in New Orleans would be the same as one in Bulgaria. The seasons are different, what animals are butchered are different, and the spices taste different.”

Indeed, place matters, Yoskowitz says. Ashkenazi food has a reputation of being terrible, he says. Take mushroom soup, for example. “There is no good mushroom soup in a deli. It is made with mushrooms that don’t have much flavor. But if you have it somewhere made with mushrooms grown in the forest, then that is going to be good soup.”

Many Holocaust survivors settled in new lands with new ingredients, and little memory of how things were made before the war. They knew they used to eat mushroom soup but didn’t specifically remember the forest-grown and harvested fungi. So, dishes morphed depending on what survivors had in their new home. In Eastern Europe, veal was plentiful, but in the U.S. and Israel, schnitzel began being made with chicken instead (a process Yoskowitz calls the “chickentization” of cuisine). And the beloved Jewish pastrami on rye? The pastrami would have traditionally been made with kosher goose or lamb. It wasn’t until Jews came to the U.S. that beef was easily accessible. 

The same is true of what is likely the most iconic Jewish American dish. “Bagel and lox are what we think of as the most Jewish food. But the only thing that came over was the cured and smoked fish,” Yoskowitz says. “Cream cheese was a New York state invention. Capers were Italians. It was a completely new creation, and it became a taste associated with Jewish people.”

One of the most poignant recipes in the “Honey Cake and Latkes” book is a chocolate sandwich, a basic concoction of black bread, butter and shaved dark chocolate. Survivor Eugene Ginter remembers his mother making it for him in Germany after the war, to fatten him up after years of starvation.

Adds Shaya: “We have to continue to adapt, and I think that that is part of the beauty of it.”

[audiovisualrecall]

After the fire, the insurance battles: LA victims’ ordeal may just be beginning | California wildfires | The Guardian

[audiovisualrecall]

[audiovisualrecall]

Watching the new drew gooden video with the "$5 a month" earbuds that you can't own no matter how much you pay and they'll remotely deactivate the earbuds if you stop paying for the subscription and I think we literally need to kill companies before they start having subscription models for physical items they can deactivate

[audiovisualrecall]

I really hate that my neighbors are walking around without masks. The apartment manager and his brother walked passed in the courtyard and I said “You should really wear a mask there’s a lot of bad stuff in the air.” And the apartment manager laughed.

Like I’m not going to stand there and explain that cars and houses, really OLD houses - have burnt up and the air is full particles like: lead paint, asbestos, plastic and god knows what else.

Anyways - my fellow southern Californians if you can smell smoke you should be wearing a mask. Please stay safe. This sucks.

[audiovisualrecall]

In honor of infamous opponent to human rights Anita Bryant finally croaking, let's remember that time Vincent Price told her to fuck off with that homophobic bullshit in an immaculately cultured, polite way. 🫡

[audiovisualrecall]

Leucistic Red-Tailed Hawk. We've named her Lucy for short. Sony A7IV, 200-600mm G

[audiovisualrecall]

I feel like it should be bigger news that in 2024 we found out a whole new category of Thing that apparently lives in humans and we have no fucking clue what it does