#INCLUDING A NEW ONE THEY PIONEERED!

[clockajoy]

when you’re ❌ anti ❌ sumeru yaoi 👨‍👨‍👦 but your opponent is hoyoverse 😹🙏

[389]

Wendy Carlos pictured with the Moog System 55 a staple in her solo projects and iconic film scores, including for Stanley Kubrick's 'A Clockwork Orange' (1972)

One of electronic music's most important figures, Wendy Carlos is a true pioneer of the craft with countless influential albums and scores. She provided technical advice and insights to Robert Moog during the development of the Moog Synthesizer, an instrument that would revolutionize the music landscape. ⁠⁠Her album 'Sonic Seasonings' (1972) is an early example of an ambient record, blending the then-new synth with field recordings to create an entirely new listening experience — years before the term "ambient" was even coined!⁠

[afeelgoodblog]

The Best News of Last Year - 2023 Edition

Welcome to our special edition newsletter recapping the best news from the past year. I've picked one highlight from each month to give you a snapshot of 2023. No frills, just straightforward news that mattered. Let's relive the good stuff that made our year shine.

January - London: Girl with incurable cancer recovers after pioneering treatment

A girl’s incurable cancer has been cleared from her body after what scientists have described as the most sophisticated cell engineering to date.

2. February - Utah legislature unanimously passes ban on LGBTQ conversion therapy

The Utah State Legislature has unanimously approved a bill that enshrines into law a ban on LGBTQ conversion therapy.

3. March - First vaccine for honeybees could save billions

The United States Department of Agriculture (USDA) has approved the world’s first-ever vaccine intended to address the global decline of honeybees. It will help protect honeybees from American foulbrood, a contagious bacterial disease which can destroy entire colonies.

4. April - Fungi discovered that can eat plastic in just 140 days

Australian scientists have successfully used backyard mould to break down one of the world's most stubborn plastics — a discovery they hope could ease the burden of the global recycling crisis within years. 

5. May - Ocean Cleanup removes 200,000th kilogram of plastic from the Pacific Ocean

The Dutch offshore restoration project, Ocean Cleanup, says it has reached a milestone. The organization's plastic catching efforts have now fished more than 200,000 kilograms of plastic out of the Pacific Ocean, Ocean Cleanup said on Twitter.

6. June - U.S. judge blocks Florida ban on care for trans minors in narrow ruling, says ‘gender identity is real’

A federal judge temporarily blocked portions of a new Florida law that bans transgender minors from receiving puberty blockers, ruling Tuesday that the state has no rational basis for denying patients treatment.

7. July - World’s largest Phosphate deposit discovered in Norway

A massive underground deposit of high-grade phosphate rock in Norway, pitched as the world’s largest, is big enough to satisfy world demand for fertilisers, solar panels and electric car batteries over the next 50 years, according to the company exploiting the resource.

8. August - Successful room temperature ambient-pressure magnetic levitation of LK-99

If the claim by Sukbae Lee and Ji-Hoon Kim of South Korea’s Quantum Energy Research Centre holds up, the material could usher in all sorts of technological marvels, such as levitating vehicles and perfectly efficient electrical grids.

9. September - World’s 1st drug to regrow teeth enters clinical trials

The ability to regrow your own teeth could be just around the corner. A team of scientists, led by a Japanese pharmaceutical startup, are getting set to start human trials on a new drug that has successfully grown new teeth in animal test subjects.

10. October - Nobel Prize goes to scientists behind mRNA Covid vaccines

The Nobel Prize in Physiology or Medicine has been awarded to a pair of scientists who developed the technology that led to the mRNA Covid vaccines. Professors Katalin Kariko and Drew Weissman will share the prize.

11. November - No cases of cancer caused by HPV in Norwegian 25-year olds, the first cohort to be mass vaccinated for HPV.

Last year there were zero cases of cervical cancer in the group that was vaccinated in 2009 against the HPV virus, which can cause the cancer in women.

12. December - President Biden announces he’s pardoning all convictions of federal marijuana possession

President Joe Biden announced Friday he's issuing a federal pardon to every American who has used marijuana in the past, including those who were never arrested or prosecuted.

------

And there you have it – a year's worth of uplifting news! I hope these positive stories brought a bit of joy to your inbox. As I wrap up this special edition, I want to thank all my supporters!

Buy me a coffee ❤️

Merry Christmas and Happy New Year!

[nasa]

LaRue Burbank, mathematician and computer, is just one of the many women who were instrumental to NASA missions.

4 Little Known Women Who Made Huge Contributions to NASA

Women have always played a significant role at NASA and its predecessor NACA, although for much of the agency’s history, they received neither the praise nor recognition that their contributions deserved. To celebrate Women’s History Month – and properly highlight some of the little-known women-led accomplishments of NASA’s early history – our archivists gathered the stories of four women whose work was critical to NASA’s success and paved the way for future generations.

LaRue Burbank: One of the Women Who Helped Land a Man on the Moon

LaRue Burbank was a trailblazing mathematician at NASA. Hired in 1954 at Langley Memorial Aeronautical Laboratory (now NASA’s Langley Research Center), she, like many other young women at NACA, the predecessor to NASA, had a bachelor's degree in mathematics. But unlike most, she also had a physics degree. For the next four years, she worked as a "human computer," conducting complex data analyses for engineers using calculators, slide rules, and other instruments. After NASA's founding, she continued this vital work for Project Mercury.

In 1962, she transferred to the newly established Manned Spacecraft Center (now NASA’s Johnson Space Center) in Houston, becoming one of the few female professionals and managers there.  Her expertise in electronics engineering led her to develop critical display systems used by flight controllers in Mission Control to monitor spacecraft during missions. Her work on the Apollo missions was vital to achieving President Kennedy's goal of landing a man on the Moon.

Eilene Galloway: How NASA became… NASA

Eilene Galloway wasn't a NASA employee, but she played a huge role in its very creation. In 1957, after the Soviet Union launched Sputnik, Senator Richard Russell Jr. called on Galloway, an expert on the Atomic Energy Act, to write a report on the U.S. response to the space race. Initially, legislators aimed to essentially re-write the Atomic Energy Act to handle the U.S. space goals. However, Galloway argued that the existing military framework wouldn't suffice – a new agency was needed to oversee both military and civilian aspects of space exploration. This included not just defense, but also meteorology, communications, and international cooperation.

Her work on the National Aeronautics and Space Act ensured NASA had the power to accomplish all these goals, without limitations from the Department of Defense or restrictions on international agreements. Galloway is even to thank for the name "National Aeronautics and Space Administration", as initially NASA was to be called “National Aeronautics and Space Agency” which was deemed to not carry enough weight and status for the wide-ranging role that NASA was to fill.

Barbara Scott: The “Star Trek Nerd” Who Led Our Understanding of the Stars

A self-described "Star Trek nerd," Barbara Scott's passion for space wasn't steered toward engineering by her guidance counselor. But that didn't stop her!  Fueled by her love of math and computer science, she landed at Goddard Spaceflight Center in 1977.  One of the first women working on flight software, Barbara's coding skills became instrumental on missions like the International Ultraviolet Explorer (IUE) and the Thermal Canister Experiment on the Space Shuttle's STS-3.  For the final decade of her impressive career, Scott managed the flight software for the iconic Hubble Space Telescope, a testament to her dedication to space exploration.

Dr. Claire Parkinson: An Early Pioneer in Climate Science Whose Work is Still Saving Lives

Dr. Claire Parkinson's love of math blossomed into a passion for climate science. Inspired by the Moon landing, and the fight for civil rights, she pursued a graduate degree in climatology.  In 1978, her talents landed her at Goddard, where she continued her research on sea ice modeling. But Parkinson's impact goes beyond theory.  She began analyzing satellite data, leading to a groundbreaking discovery: a decline in Arctic sea ice coverage between 1973 and 1987. This critical finding caught the attention of Senator Al Gore, highlighting the urgency of climate change.

Parkinson's leadership extended beyond research.  As Project Scientist for the Aqua satellite, she championed making its data freely available. This real-time information has benefitted countless projects, from wildfire management to weather forecasting, even aiding in monitoring the COVID-19 pandemic. Parkinson's dedication to understanding sea ice patterns and the impact of climate change continues to be a valuable resource for our planet.

Make sure to follow us on Tumblr for your regular dose of space! 

[artist-issues]

I Hate How She Talks About Snow White

"People are making these jokes about ours being the PC Snow White, where it's like, yeah, it is − because it needed that. It's an 85-year-old cartoon, and our version is a refreshing story about a young woman who has a function beyond 'Someday My Prince Will Come. "

Let me tell you a little something's about that "85-year-old cartoon," miss Zegler.

It was the first-ever cel-animated feature-length full-color film. Ever. Ever. EVER. I'm worried that you're not hearing me. This movie was Disney inventing the modern animated film. Spirited Away, Into the Spider-Verse, Tangled, you don't get to have any of these without Snow White and the Seven Dwarfs (1937.)

Speaking of what you wouldn't get without this movie, it includes anime as a genre. Not just in technique (because again, nobody animated more than shorts before this movie) but in style and story. Anime, as it is now, wouldn't exist without Osamu Tezuka, "The God of Manga," who wouldn't have pioneered anime storytelling in the 1940s without having watched and learned from Snow White and the Seven Dwarfs in the 1930s. No "weeb" culture, no Princess Mononoke, no DragonBall Z, no My Hero Academia, no Demonslayer, and no Naruto without this "85-year-old cartoon."

It was praised, not just for its technical marvels, not just for its synchronized craft of sound and action, but primarily and enduringly because people felt like the characters were real. They felt more like they were watching something true to life than they did watching silent, live-action films with real actors and actresses. They couldn't believe that an animated character could make kids wet their pants as she flees, frightened, through the forest, or grown adults cry with grieving Dwarves. Consistently.

Walt Disney Studios was built on this movie. No no; you're not understanding me. Literally, the studio in Burbank, out of which has come legends of this craft of animated filmmaking, was literally built on the incredible, odds-defying, record-breaking profits of just Snow White and the Seven Dwarfs, specifically.

Speaking of record-breaking profits, this movie is the highest-grossing animated film in history. Still. TO THIS DAY. And it was made during the Great Depression.

In fact, it made four times as much money than any other film, in any other genre, released during that time period. It was actually THE highest-grossing film of all time, in any genre, until nothing less than Gone With the Wind, herself, came along to take the throne.

It was the first-ever animated movie to be selected for the National Film Registry. Actually, it was one of the first movies, period, to ever go into the registry at all. You know what else is in the NFR? The original West Side Story, the remake of which is responsible for Rachel Ziegler's widespread fame.

Walt Disney sacrificed for this movie to be invented. Literally, he took out a mortgage on his house and screened the movie to banks for loans to finish paying for it, because everyone from the media to his own wife and brother told him he was crazy to make this movie. And you want to tell me it's just an 85-year-old cartoon that needs the most meaningless of updates, with your tender 8 years in the business?

Speaking of sacrifice, this movie employed over 750 people, and they worked immeasurable hours of overtime, and invented--literally invented--so many new techniques that are still used in filmmaking today, that Walt Disney, in a move that NO OTHER STUDIO IN HOLLYWOOD was doing in the 30's, put this in the opening credits: "My sincere appreciation to the members of my staff whose loyalty and creative endeavor made possible this production." Not the end credits, like movies love to do today as a virtue-signal. The opening credits.

It's legacy endures. Your little "85-year-old cartoon" sold more than 1 million DVD copies upon re-release. Just on its first day. The Beatles quoted Snow White in one of their songs. Legacy directors call it "the greatest film ever made." Everything from Rolling Stones to the American Film Institute call this move one of the most influential masterpieces of our culture. This movie doesn't need anything from anybody. This movie is a cultural juggernaut for America. It's a staple in the art of filmmaking--and art, in general. It is the foundation of the Walt Disney Company, of modern children's media in the West, and of modern adaptations of classical fairy tales in the West. When you think only in the base, low, mean terms of "race" and "progressivism" you start taking things that are actually worlds-away from being in your league to judge, and you relegate them to silly ignorant phrases like "85-year-old cartoon" to explain why what you're doing is somehow better.

Sit down and be humble. Who the heck are you?

[seat-safety-switch]

Trust me when I tell you that I love my local Mexican restaurant, with their molcajetes full of sizzling beef and their extremely inexpensive tacos. There's just one downside: their parking lot kind of sucks. It's one of those narrow 1960s jobs, where you have an exit only on one side, and it's constantly full of food-delivery types blocking the lane so you have to do weird ninety-point turns just to park.

Now, let's get one thing straight: I do not at all care if I get my doors "dinged." A couple years ago, a then-new Acura MDX parked a little close to me, and their kids banged their door into my door. This was enough contact for the rust demon to jump from my Valiant onto their car, and by the time they had returned from the store, their vehicle and its delicious Nipponese steel had been wholly consumed. Only the tires remained. No, I just don't like the inconvenience of having to strongarm-steer my wheezing piece of garbage into this tight lot. Things are bad enough that I've actually thought twice about going to get Mexican food. I know. I can barely believe it myself.

My parents didn't raise me to be someone who gives up easily. In fact, if you ask Child Protective Services, they didn't raise me at all. Television brought me up to idolize heroes like reruns of Clutch Cargo and whatever cool robot toy they wanted to sell that week. And if there's one thing those daring pioneers wouldn't accept, it's a slightly inconvenient parking lot.

What's the easiest way to fix a parking lot with only one exit? By adding another exit. Turns out the city construction workers nearby just keep their keys in the bulldozer, as long as your definition of "in the bulldozer" also includes the site supervisor's locked office inside a fireproof safe that doesn't stand up to the weight of a bulldozer rolling down the hill into it after having its parking brake released. I plowed a neat car-width divot through the nearby sidewalk – take that, walkable neighbourhood – and now the vibe of the entire parking lot had changed for the better.

Unfortunately, I had not counted on the increased traffic that this would bring. All of the city, it seems, was also putting off getting Mexican food. This slight inconvenience factor actually served as a pressure-control valve of sorts. With the floodgates wide open, the place was now crammed stem to stern with hungry rich folks and their conveniently-parked luxury cars 24 hours a day. Let this be a lesson to all of you: never try to make things better.

[reasonsforhope]

"Justine Siegal, the first woman coach employed by a Major League Baseball team, is attempting to make more history -- this time by creating an American professional baseball league specifically for women. Siegal is one of the co-founders of the Women's Pro Baseball League (WPBL), which aims to begin play during the summer of 2026.

Siegel and co-founder/lawyer Keith Stein have enlisted a few other notable names as special advisors... Those include World Series-winning manager Cito Gaston and Japanese pitcher Ayami Sato, a five-time Women's Baseball World Cup champion. (Sato is also part of Japan Women's Baseball League.)

The WPBL is hoping to land a national television deal ahead of its inaugural season. The league intends to have a full season, as well as playoffs and a championship round. At present, the goal is to field six teams at launch, with those clubs located "predominantly" in the Northeast region of the United States. 

"The Women's Pro Baseball League is here for all the girls and women who dream of a place to showcase their talents and play the game they love," Siegal said as part of the WPBL's press release announcing its formation. "We have been waiting over 70 years for a professional baseball league we can call our own. Our time is now."

Stein, for his part, added: "We believe that the success of other women's professional leagues such as the WNBA and NWSL demonstrates the incredible interest and support for women's sport."

The United States has won two Women's Baseball World Cups, and most recently finished as the runners-up in the 2024 event (that was played in 2023). The U.S. team roster included, among others, pitcher/outfielder Kelsie Whitmore. Whitmore has been a trailblazer in her own right, appearing in games with various independent leagues, including the Atlantic League, Pacific Association, and, as of this year, the Pioneer League."

-via CBS Sports, October 30, 2024

[vague-humanoid]

The Wall Street Journal has an incredible story today. The National Archives museum, under Biden-appointed U.S. Archivist Colleen Shogan, has been working to reshape its narrative of American history in order to make white conservatives more comfortable. The Journal describes a pattern of efforts to shape its newest upcoming exhibits to better fit right-wing narratives of U.S. history. The museum has removed references to Martin Luther King Jr., Japanese internment, Native Americans, union organizers, and birth control, because presenting American history honestly would make Republicans upset. 

The changes to the new exhibits are remarkable. A photo of King was replaced with one of Richard Nixon meeting Elvis Presley. A “proposed exhibit exploring changes to the Constitution since 1787,” including “amendments abolishing slavery and expanding the right to vote,” was reduced in size, and employees were told that “focusing on the amendments portrayed the Founding Fathers in a negative light.” Shogan “told employees to remove Dorothea Lange’s photos of Japanese-American incarceration camps from a planned exhibit because the images were too negative and controversial, according to documents and current and former employees” and her aides “also asked staff to eliminate references about the wartime incarceration from some educational material.” An exhibit on coal communities “cut references to the environmental hazards caused by the mining industry.” Shogan’s aides “also ordered the removal of labor-union pioneer Dolores Huerta and Minnie Spotted-Wolf, the first Native American woman to join the Marine Corps, from the photo booth, according to current and former employees and agency documents.” A photo of Betty Ford wearing an Equal Rights Amendment pin was removed from a video, and in an exhibit of “patents that changed the world,” the birth control pill was replaced with, of all things, the bump stock. The Journal notes that "Shogan’s changes have delayed the opening of new exhibits, initially set for next summer, and are expected to add at least $332,000 to costs."

The explicit justification here was that the facts would hurt the feelings of guests who didn’t want to hear about union organizers and Native Americans. Visitors shouldn’t “feel confronted,” the Archivist said, but rather “welcomed.” Of course, Japanese Americans or Native Americans are unlikely to feel “confronted” by exhibits on their history, so the archivist was clearly referring to making white conservatives feel more at ease. In fact, an employee was specifically “told to look for success stories about white people.” And, looking over an exhibit about westward expansion, Shogan asked a staffer “Why is it so much about Indians?”

@britomartis @el-shab-hussein @ubernegro

this is making me actually insane..... this is how we fight fascism? by whitewashing history in a nationalistic myth?

[comfys]

Early 2000s Home - Download Here

Hey everyone! I've been really inspired lately by the nostalgic aesthetic pioneered by @awingedllama and I wanted to create a small family home that is set in the early 2000s. It includes three bedrooms and a bathroom. One bedroom decorated for parents, one for a teen or child, and another for an infant.

I only chose appliances and electronics that would make sense for that time period. That means fat TVs, VCRs, old Mac computers, and CD players. I think my favorite part of the house is the carpet with all the stains lol.

This is the first home I'm releasing from a save file project I'm working on for Newcrest. No idea how long it will take but I'm just enjoying building what inspires me. This build includes tons of cc but I've gone very maxis match lately and have used a lot of maxis items that I previously would've ignored, opening up a lot of new ideas for me :). Stay tuned for more.

[funficwriter]

Fontaine Characters with Violinist Reader!

A/N: This disappearing thing of mine is annoying, I'm trying to stop it. However, I finally got a bit of spare time to play Genshin and I am so, so in love with Fontaine. I think it's gonna be a wonderful arc. I haven't felt this much jubilation since Liyue or Inazuma!

Warnings; None, really.

Lyney, Lynette, Neuvillette, Navia, Furina, Wriothesley (no particular order)

Lyney

First off, this boy is no stranger to performing, an activity he loves. Naturally, he's going to be most interested in fellow performers, including you!

If you're the type to get anxious before, or even during a performance, say goodbye to that with him. He'll guide you through plenty of destressing rituals to help you relax beforehand.

(This included, but wasn't limited to; Taking deep breaths, doing tongue twisters, asking you to play meme songs on your violin, or tickling your sides because 'laughing is a great way to be loose'.)

Even during, should you freeze up and he's in the audience, he'll do a quick but loud magic trick to get everyone's eyes off you. Even one that makes him look like a fool, so long as you have time to put yourself together.

He'd LOVE to have you on stage with him! He adores your music and would ask you to sync it up with dramatic moments in his magic.

If you compose you own stuff, he's pretty much your biggest fan. The guy who never misses a concert. The loudest clapper. The biggest braggart.

"That gorgeous, graceful violinist we had the pleasure of watching? What if I told you that they're coupled up with an equally electric performer? That is, me~."

Lynette

It's easy to think that her brother outdoes her in terms of being your fan, but quietness hides a lot. If you think she doesn't care as much, you're so, so wrong.

She learned several music skills just to be closer to you, including sight-reading. BTW, she's got a killer voice and loves to sing out your compositions. Sometimes it helps you come up with alternative movements within them.

She can also play piano, to a good level of accompaniment. With time, one would think she is also a music assistant; It's not uncommon for her to be on your stage.

Lynette is VERY attentive to your instrument. Does it need rosin? A new bow, perhaps a re-hair? You just say the word, and she'll happily take it to the repair workshop if you have no time.

"By the way, Y/N prefers real horse hair, the thinnest you have. Don't worry. They're talented enough to thrive on it.".

She makes it a point to let you know how much she loves what you do: "All other music in Fontaine pales in its beauty next to yours. Please, keep playing.".

Neuvillette

You play the violin? (he crosses his legs and assumes his royal position). So when are you going to get married? Will you be okay playing a few pieces, even while being the spouse? /Half-joking, tbh.

For him to say that he is the lover of a music pioneer as important as you... Will never not be a moment of joy for him.

First off, what a sugar daddy. I hope you made a list of the expensive violins you wanted but couldn't afford. Because now, it's yours, never mind the Mora. Your very case may as well be coated with gold.

He won't die on this hill, but he would love it if you could play a bit during the parties he hosts. He loves live music to begin with, but after hearing you, it feels like no other pro could hope to sound as good as you.

(And side note, he likes how mesmerized everyone is with you lol)

If you're the type to remember your patron's personal preferences, and compose/play in accordance to that, just for him? Put hearts in his eyes. He's no longer joking about the wedding thing.

While he loves showing you off, he'll never force you if you're shy/nervous. If anything, he would also feel very special if he got to heard songs not out yet, compositions just for him...

"Perhaps this is Lady Furina's way of rewarding me for my years of service. Bless our Archon for giving me such a talented, show and heart-stopping partner.".

Navia

She likes that the Spina del Rosula is represented by passionate, talented people!

If you like sweets, I say just join her team. It's guaranteed pastries after each request lol.

Her detective work is cool, but can get a bit drab after a while. She likes asking you to play some violin ambiance, partly because it makes her feel cool, and partly because your music changes the atmosphere for much better.

Navia is a woman of decorum, but she'll often have trouble staying still during your concerts. It doesn't matter if there are rules to how loud a woman can cheer, she's happy for you and will make sure you know that.

She becomes even more proactive than usual. If a concert of yours falls on the same time as her work, she'll scour the ends of Teyvat for its solution, so she can see you.

With time, she might request you to play pieces that her father loved. Once they're brought back to life, through your own strings, she can't help but be a little emotional. She must have done something wonderful to have you.

"How beautiful, how poignant as you, my dear Y/N! This calls for macaroons! Which flavor would you like today?".

Furina

"Yes, Neuvillette, I know they perform and all, but why can't I keep them to myself! They're so darn great, I want that everyday!"

Of course, she's not gonna stop you, but beware; I feel like Furina would almost turn you into her own personal violinist lol.

She'd keep requesting your presence over her other personal entertainment and somewhat bombard you with song requests. Buuut if you're looking for a varied repertoire, she's your gal!

One reason she requests so much is because she so impressed with how you not only fulfill them all, you do it so creatively and beautifully. You don't just follow the note as it is... Once you're acquainted with what she likes, you modify the tune a bit to be more her taste.

She's so cute when she claps; The way her hands go so fast and she's about to get up from the seat, the huge eye and smile... Why, you might start reconsidering her offer.

"Bravooooo, Y/N!! Bravo! That was everything, I can't go on without an encore!"

If the tune is more happy-go-lucky, she will get up and dance along. Will also do it in circles around you because she's your little orb :3

Wriothesley

"Forgive me for intruding... But I was overhearing, and your playing is terrific. Electrifying. Do you happen to perform on Saturday nights? That's when I can leave the Fortress for a bit.".

Of all your fans, Wrio is one of the quieter ones, but not so much that no one knows it. For one, he's a Duke, he's bound to enjoy good music. And heavens knows he needs some fun in his life.

Here's a fun thing (ngl this is what I was excited to write): At first, it doesn't sound like he can make it to your recital. You see him on his desk, surrounded by paper mountains that only ever seem to grow. He doesn't want to make you sad, but his remark lets you know that he's not coming: "Would it kill some of these people to tone it down for a bit so I can go see my partner perform?".

So imagine your shock when you step on stage, and see him on the first row, sitting tall and handsome, shit-eating grin on his face and waving. You really bought it for a moment.

"Hehe... Did you really think I can't even make a bit of time to see Fontaine's best violinist in action? You actually bought that?".

I HC that he has insomnia, and has tried any things to cure it, but to no avail. It's rumored in Fontaine that his is incurable, but little do they know about how he lays down next to your sitting form. Little do they know of the soft lullabies you composed just for him, or how peacefully he dreams afterwards 💜

[usnatarchives]

Katherine Johnson: The Mathematician Who Launched Astronauts into Space and Women into STEM 🚀👩‍🚀

In the vast expanse of the cosmos, where men first dreamed of reaching the stars, Katherine Johnson calculated the path that would get them there. This story isn't just about trajectories and orbits; it's about a woman whose brilliance in mathematics helped break the barriers of space and gender.

Johnson's journey began in White Sulphur Springs, West Virginia, where her curiosity and intelligence shone from an early age. Despite encountering segregation and sexism, she charted a course that would lead her to NASA, where her skills became indispensable to the success of the U.S. space program. Her calculations were critical to the success of the Mercury missions, including John Glenn's pioneering orbital flight, for which he specifically requested Johnson verify the computer's numbers. "If she says they're good," Glenn said, "then I'm ready to go."

But Johnson's contributions went beyond Mercury. She also played a role in the Apollo missions, including the first lunar landing, and her work on orbital mechanics laid the groundwork for the Space Shuttle program and plans for a Mars mission.

Her legacy is a beacon for women and people of color in STEM, symbolizing the power of intelligence and perseverance to overcome societal constraints. Johnson's story teaches us that the path to the stars is paved with determination, hard work, and an unwavering belief in one's own abilities.

Katherine Johnson's calculations helped lead humanity to the moon, but her impact extends far beyond the numbers. She charted a course for future generations of women in STEM, proving that the sky is not the limit—it's just the beginning. As we look up at the stars, we remember her legacy, not just as a mathematician, but as a trailblazer who launched us into a new era of exploration and equality.

[vintagelasvegas]

List: The Oldest Bars in Las Vegas

Atomic Liquors at dawn in 1993. Photo by Valentin Wuebben.

Tracking the oldest standalone bars in Las Vegas is a complicated by the matter of a few of them changing names, locations, or having fuzzy math in their own history. This list is not carved in stone but as far as I can tell the standalone bars 50 years and older are ....

ATOMIC LIQUORS (917 Fremont) – opened 4/17/54. We have a longer piece covering Atomic’s history and sources for this date.

DINO’S LOUNGE (1516 S Las Vegas Blvd) – They’ve had this name since ’69, but the bar dates back to this location as Ringside Liquors since ’53, and at a previous location since the late 40s. (The last 4 digits of Dino's phone number date back to the 40s.) Their motto “Getting Vegas Drunk Since ’62” refers specifically to the business’s incorporation date. '53, '62, '69 are all correct dates depending on the details.

HUNTRIDGE TAVERN (1116 E Charleston Blvd) – circa ’62, after starting at a nearby location, 1320 E Charleston, in ’54. Founder W.L. “Buzz” Holst and family opened several drug stores and bars including the next one on this list.

DECATUR LIQUORS (546 S Decatur Blvd) – ’63

4 MILE BAR (3650 Boulder Hwy) – ’63

TAP HOUSE (5589 W Charleston Blvd) – opened as Wild Bill’s Bar in '65. It went through a few names in the 70s and has been known as Tap House since ’85.

CHAMPAGNE’S CAFE (3557 S Maryland Pkwy) – opened under a different name in ’66; Champagne’s Cafe since ‘96. It was originally Sundown Liquors and Cocktail Lounge opened in ’66, a liquor store up front and a lounge in the back. It was combined into one room that exists today and was previously known as Jerry’s Inner Circle (’68), Huey’s Saloon (’77), Jerry’s Saloon (’87), Ole Inner Circle (’93), and Champagne Charlie’s.

FRANKIE’S (1712 W Charleston Blvd) – Frank August opened Frankie’s Cocktails in '68. It’s been known as Frankie’s Tiki Lounge since 2009.

HARD HAT LOUNGE (1675 S Industrial Rd) – ’70. Their “Est. '62” motto works as a reference both to their ’62 building and to the beloved ’62 mural in the bar which came from its previous location under the name Bourbon Street Lounge. The building was home to The Coffee Pot and Squaw's Corner, until the owners of Bourbon Street Lounge moved here and opened Hard Hat Lounge.

STARBOARD TACK (2601 Atlantic St) – also opened in ’70 according to some records, or ‘71 at the latest. Their website says “since ’72.”

Elsewhere ...

Pioneer Saloon (Goodsprings NV) - Built by George Fayle circa '13, without a doubt the oldest bar in Clark County, Nevada.

Gold Mine (Henderson NV) - "Hendertucky's Oldest Tavern," was licensed to Henderson councilman Giles L. Franklin in Sep. '65.

Not quite on the Oldest Bar list ...

70s/90s: Double Down Saloon (4640 Paradise Rd). There was a bar here called John John’s Cocktail Lounge here in '74, then it was called Dreamworld which might have been a disco. For many years in between it was a restaurant rather than a bar. Double Down opened in ’92.

80s: Sand Dollar Lounge (3355 Spring Mountain Rd). Similar to Hard Hat, the motto “Est. ‘76” may refer to the building complex, but Sand Dollar Lounge opened in ‘83 and there was no bar, lounge, or music venue at this location prior to Sand Dollar.

90s: The Hideaway Tavern (3369 Thom Blvd). Their motto is “Friendliest bar in town since ’62,” however Hideaway opened in a new building in the 90s. The ’62 date refers to the property history. In ’63 (not ’62) a building was relocated here from downtown’s “old ranch” aka the Old Mormon Fort State Park. The old ranch was established in the 1800s but building that was moved was part of a restaurant which was constructed in the 50s. At 3369 Thom Blvd was repurposed by Larry LaPenta as into a restaurant called Lorenzo’s, later know as Old Ranch House Supper Club, and Larry’s Old Ranch House. It was demolished in the 90s, and replaced by a new building which opened as Larry’s Hideaway. After a change of ownership it became The Hideaway Tavern. The changes to the structures can be seen in USGS aerial photos, and Clark County Assessor dates The Hideaway Tavern to ’93.

Missing any?

This started as a post on Vintage Las Vegas Instagram. Thanks to CityCast Las Vegas: An Inside Look at the Oldest Dive Bars in Vegas.

4 Mile Bar, '86. Photo by Chelsea Miller. Neon in Nevada Photograph Collection (PH-00225), UNLV Special Collections.

[najia-cooks]

[ID: First image shows large falafel balls, one pulled apart to show that it is bright green and red on the inside, on a plate alongside green chilis, parsley, and pickled turnips. Second image is an extreme close-up of the inside of a halved falafel ball drizzled with tahina sauce. End ID]

فلافل محشي فلسطيني / Falafel muhashshi falastini (Palestinian stuffed falafel)

Falafel (فَلَافِل) is of contested origin. Various hypotheses hold that it was invented in Egypt any time between the era of the Pharoahs and the late nineteenth century (when the first written references to it appear). In Egypt, it is known as طَعْمِيَّة (ṭa'miyya)—the diminutive of طَعَام "piece of food"—and is made with fava beans. It was probably in Palestine that the dish first came to be made entirely with chickpeas.

The etymology of the word "falafel" is also contested. It is perhaps from the plural of an earlier Arabic word *filfal, from Aramaic 𐡐𐡋𐡐𐡉𐡋 "pilpāl," "small round thing, peppercorn"; or from "مفلفل" "mfelfel," a word meaning "peppered," from "فلفل" "pepper" + participle prefix مُ "mu."

This recipe is for deep-fried chickpea falafel with an onion and sumac حَشْوَة (ḥashua), or filling; falafel are also sometimes stuffed with labna. The spice-, aromatic-, and herb-heavy batter includes additions common to Palestinian recipes—such as dill seeds and green onions—and produces falafel balls with moist, tender interiors and crisp exteriors. The sumac-onion filling is tart and smooth, and the nutty, rich, and bright tahina-based sauce lightens the dish and provides a play of textures.

Falafel with a filling is falafel مُحَشّي (muḥashshi or maḥshshi), from حَشَّى‎ (ḥashshā) "to stuff, to fill." While plain falafel may be eaten alongside sauces, vegetables, and pickles as a meal or a snack, or eaten in flatbread wraps or kmaj bread, stuffed falafel are usually made larger and eaten on their own, not in a wrap or sandwich.

Falafel has gone through varying processes of adoption, recognition, nationalization, claiming, and re-patriation in Zionist settlers' writing. A general arc may be traced from adoption during the Mandate years, to nationalization and claiming in the years following the Nakba until the end of the 20th century, and back to re-Arabization in the 21st. However, settlers disagree with each other about the value and qualities of the dish within any given period.

What is consistent is that falafel maintains a strategic ambiguity: particular qualities thought to belong to "Arabs" may be assigned, revoked, rearranged, and reassigned to it (and to other foodstuffs and cultural products) at will, in accordance with broader trends in politics, economics, and culture, or in service of the particular argument that a settler (or foreign Zionist) wishes to make.

Mandate Palestine, 1920s – early '30s: Secular and collective

While most scholars hold that claims of an ancient origin for falafel are unfounded, it was certainly being eaten in Palestine by the 1920s. Yael Raviv writes that Jewish settlers of the second and third "עליות"‎ ("aliyot," waves of immigration; singular "עליה" "aliya") tended to adopt falafel, and other Palestinian foodstuffs, largely uncritically. They viewed Palestinian Arabs as holding vessels that had preserved Biblical culture unchanged, and that could therefore serve as models for a "new," agriculturally rooted, physically active, masculine Jewry that would leave behind the supposed errors of "old" European Jewishness, including its culinary traditions—though of course the Arab diet would need to be "corrected" and "civilized" before it was wholly suitable for this purpose.

Falafel was further endeared to these "חֲלוּצִים‎" ("halutzim," "pioneers") by its status as a street food. The undesirable "old" European Jewishness was associated with the insularity of the nuclear family and the bourgeois laziness of indoor living. The קִבּוּצים‎ ("Kibbutzim," communal living centers), though they represented only a small minority of settlers, furnished a constrasting ideal of modern, earthy Jewishness: they left food production to non-resident professional cooks, eliding the role of the private, domestic kitchen. Falafel slotted in well with these ascetic ideals: like the archetypal Arabic bread and olive oil eaten by the Jewish farmer in his field, it was hardy, cheap, quick, portable, and unconnected to the indoor kitchen.

The author of a 1929 article in דאר היום ("Doar Hyom," "Today's Mail") shows unrestrained admiration for the "[]מזרחי" ("Oriental") food, writing of his purchase of falafel stuffed in a "פיתה" ("pita") that:

רק בני-ערב, ואחיהם — היהודים הספרדים — רק הם עלולים "להכנת מטעם מפולפל" שכזה, הנעים כל כך לחיך [...].

("Only the Arabs, and their brothers—the Sepherdi Jews—only they are likely to create a delicacy so 'peppered' [a play on the פ-ל-פ-ל (f-l-f-l) word root], one so pleasing to the palate".)

Falafel's strong association with "Arabs" (i.e., Palestinians), however, did blemish the foodstuff in the eyes of some as early as 1930. An article in the English-language Palestine Bulletin told the story of Kamel Ibn Hassan's trial for the murder of a British soldier, lingering on the "Arab" "hashish addicts," "women of the streets," and "concessionaires" who rounded out this lurid glimpse into the "underground life lived by a certain section of Arab Haifa"; it was in this context that Kamel's "'business' of falafel" (scare quotes original) was mentioned.

Mandate Palestine, late 1930s–40s: A popular Oriental dish

In 1933, only three licensed falafel vendors operated in Tel Aviv; but by December 1939, Lilian Cornfeld (columnist for the English-language Palestine Post) could lament that "filafel cakes" were "proclaiming their odoriferous presence from every street corner," no longer "restricted to the seashore and Oriental sections" of the city.

Settlers' attitudes to falafel at this time continued to range from appreciation to fascinated disgust to ambivalence, and references continued to focus on its cheapness and quickness. According to Cornfeld, though the "orgy of summertime eating" of which falafel was the "most popular" representative caused some dietary "damage" to children, and though the "rather messy and dubious looking" food was deep-fried, the chickpeas themselves were still of "great nutritional value": "However much we may object to frying, — if fry you must, this at least is the proper way of doing it."

Cornfeld's article, appearing 10 years after the 1929 reference to falafel in pita quoted above, further specifies how this dish was constructed:

There is first half a pita (Arab loaf), slit open and filled with five filafels, a few fried chips [i.e. French fries] and sometimes even a little salad. The whole is smeared over with Tehina, a local mayonnaise made with sesame oil (emphasis original).

The ethnicity of these early vendors is not explicitly mentioned in these accounts. The Zionist "תוצרת הארץ" "totzeret ha’aretz"; "produce of the land") campaign in the 1930s and 1940s recommended buying only Jewish produce and using only Jewish labor, but it did not achieve unilaterial success, so it is not assured that settlers would not be buying from Palestinian vendors. There were, however, also Mizrahi Jewish vendors in Tel Aviv at this time.

The WW2-era "צֶנַע" ("tzena"; "frugality") period of rationing meat, which was enforced by British mandatory authorities beginning in 1939 and persisting until 1959, may also have contributed to the popularity of falafel during this time—though urban settlers employed various strategies to maintain access to significant amounts of meat.

Israel and elsewhere, 1950s – early 60s: The dawn of de-Arabization

After the Nakba (the ethnic cleansing of broad swathes of Palestine in the creation of the modern state of "Israel"), the task of producing a national Israeli identity and culture tied to the land, and of asserting that Palestinians had no like sense of national identity, acquired new urgency. The claiming of falafel as "the national snack of Israel," the decoupling of the dish from any association with "Arabs" (in settlers' writing of any time period, this means "Palestinians"), and the insistence on associating it with "Israel" and with "Jews," mark this time period in Israeli and U.S.-ian newspaper articles, travelogues, and cookbooks.

During this period, falafel remained popular despite the "reintegrat[ion]" of the nuclear family into the "national project," and the attendant increase in cooking within the familial home. It was still admirably quick, efficient, hardy, and frequently eaten outside. When it was homemade, the dish could be used rhetorically to marry older ideas about embodying a "new" Jewishness and a return to the land through dietary habits, with the recent return to the home kitchen. In 1952, Rachel Yanait Ben-Zvi, the wife of the second President of Israel, wrote to a South African Zionist women's society:

I prefer Oriental dishes and am inclined towards vegetarianism and naturalism, since we are returning to our homeland, going back to our origin, to our climate, our landscape and it is only natural that we liberate ourselves from many of the habits we acquired in the course of our wanderings in many countries, different from our own. [...] Meals at the President's table [...] consist mainly of various kinds of vegetable prepared in the Oriental manner which we like as well as [...] home-made Falafel, and, of course vegetables and fruits of the season.

Out of doors, associations of falafel with low prices, with profusion and excess, and with youth, travelling and vacation (especially to urban locales and the seaside) continue. Falafel as part and parcel of Israeli locales is given new emphasis: a reference to the pervasive smell of frying falafel rounds out the description of a chaotic, crowded, clamorous scene in the compact, winding streets of any old city. Falafel increasingly stands metonymically for Israel, especially in articles written to entice Jewish tourists and settlers: no one is held to have visited Israel unless they have tried real Israeli falafel. A 1958 song ("ולנו יש פלאפל", "And We Have Falafel") avers that:

הַיּוֹם הוּא רַק יוֹרֵד מִן הַמָּטוֹס [...] כְבָר קוֹנֶה פָלָאפֶל וְשׁוֹתֶה גָּזוֹז כִּי זֶה הַמַּאֲכָל הַלְּאֻמִּי שֶׁל יִשְׂרָאֵל

("Today when [a Jew] gets off the plane [to Israel] he immediately has a falafel and drinks gazoz [...] because this is the national dish of Israel"). A 1962 story in Israel Today features a boy visiting Israel responding to the question "Have you learned Hebrew yet?" by asserting "I know what falafel is." Recipes for falafel appear alongside ads for smoked lox and gefilte fish in U.S.-ian Jewish magazines; falafel was served by Zionist student groups in U.S.-ian universities beginning in the 1950s and continuing to now.

These de-Arabization and nationalization processes were possible in part because it was often Mizrahim (West Asian and North African Jews) who introduced Israelis to Palestinian food—especially after 1950, when they began to immigrate to Israel in larger numbers. Even if unfamiliar with specific Palestinian dishes, Mizrahim were at least familiar with many of the ingredients, taste profiles, and cooking methods involved in preparing them. They were also more willing to maintain their familiar foodways as settlers than were Zionist Ashkenazim, who often wanted to distance themselves from European and diaspora Jewish culture.

Despite their longstanding segregation from Israeli Ashkenazim (and the desire of Ashkenazim to create a "new" European Judaism separate from the indolence and ignorance of "Oriental" Jews, including their wayward foodways), Mizrahim were still preferable to Palestinian Arabs as a point of origin for Israel's "national snack." When associated with Mizrahi vendors, falafel could be considered both Oriental and Jewish (note that Sephardim and Mizrahim are unilaterally not considered to be "Arabs" in this writing).

Thus food writing of the 1950s and 60s (and some food writing today) asserts, contrary to settlers' writing of the 1920s and 30s, that falafel had been introduced to Israel by Jewish immigrants from Syria, Yemen, or Morocco, who had been used to eating it in their native countries—this, despite the fact that Yemen and Morocco did not at this time have falafel dishes. Even texts critical of Zionism echoed this narrative. In fact, however, Yemeni vendors had learned to make falafel in Egypt on their way to Palestine and Israel, and probably found falafel already being sold and eaten there when they arrived.Meneley, Anne2007 Like an Extra Virgin. American Anthropologist 109(4):678–687

Meanwhile, "pita" (Palestinian Arabic: خبز الكماج; khubbiz al-kmaj) was undergoing in some quarters a similar process of Israelization; it remained "Arab" in others. In 1956, a Boston-born settler in Haifa wrote for The Jewish Post:

The baking of the pittah loaves is still an Arab monopoly [in Israel], and the food is not available at groceries or bakeries which serve Jewish clientele exclusively. For our Oriental meal to be a success we must have pittah, so the more advance shopping must be done.

This "Arab monopoly" in fact did not extent to an Arab monopoly in discourse: it was a mere four years later that the National Jewish Post and Opinion described "Peeta" as an "Israeli thin bread." Two years after that, the U.S.-published My Jewish Kitchen: The Momales Ta'am Cookbook (co-authored by Zionist writer Shushannah Spector) defined "pitta" as an "Israeli roll."

Despite all this scrubbing work, settlers' attitudes towards falafel in the late 1950s were not wholly positive, and references to the dish as having been "appropriated from the [Palestinian] Arabs" did not disappear. A 1958 article, written by a Boston-born man who had settled in Israel in 1948 and published in U.S.-ian Zionist magazine Midstream, repeats the usual associations of falafel with the "younger set" of visitors from kibbutzim to "urban" locales; it also denigrates it as a “formidably indigestible Arab delicacy concocted from highly spiced legumes rolled into little balls, fried in grease, and then inserted into an underbaked piece of dough, known as a pita.”

Thus settlers were ambivalent about khubbiz as well. If their food writing sometimes refers to pita as "doughy" or "underbaked," it is perhaps because they were purchasing it from stores rather than baking it at home—bakeries sometimes underbake their khubbiz so that it retains more water, since it is sold by weight.

Israel and elsewhere, late 1960s–2010s: Falafel with even fewer Arabs

The sanitization of falafel would be more complete in the 60s and 70s, as falafel was gradually moved out of separate "Oriental dishes" categories and into the main sections of Israeli cookbooks. A widespread return to כַּשְׁרוּת‎ (kashrut; dietary laws) meant that falafel, a פַּרְוֶה (parve) dish—one that contained no meat or dairy—was a convenient addition on occasions when food intersected with nationalist institutions, such as at state dinners and in the mess halls of Israeli military forces.

This, however, still did not prohibit Israelis from displaying ambivalence towards the food. Falafel was more likely to be glorified as a symbol of Jewish Israel in foreign magazines and tourist guides, including in the U.S.A. and Italy, than it was to be praised in Israeli Zionist publications.

Where falafel did maintain an association with Palestinians, it was to assert that their versions of it had been inferior. In 1969, Israeli writer Ruth Bondy opines:

Experience says that if we are to form an affection for a people we should find something admirable about its customs and folklore, its food or girls, its poetry and music. True, we have taken the first steps in this direction [with Palestinians]: we like kebab, hummous, tehina and falafel. The trouble is that these have already become Jewish dishes and are prepared more tastily by every Rumanian restaurateur than by the natives of Nablus.

Opinions about falafel in this case seem to serve as a mirror for political opinions about Palestinians: the same writer had asserted, on the previous page, that the "ideal situation, of course, would be to keep all the territories we are holding today—but without so many Arabs. A few Arabs would even be desirable, for reasons of local color, raising pigs for non-Moslems and serving bread on the Passover, but not in their masses" (trans. Israel L. Taslitt).

Later narratives tended to retrench the Israelization of falafel, often acknowledging that falafel had existed in Palestine prior to Zionist incursion, but holding that Jewish settlers had made significant changes to its preparation that were ultimately responsible for making it into a worldwide favorite. Joan Nathan's 2001 Foods of Israel Today, for example, claimed that, while fava and chickpea falafel had both preëxisted the British Mandate period, Mizrahi settlers caused chickpeas to be the only pulse used in falafel.

Gil Marks, who had echoed this narrative in his 2010 Encyclopedia of Jewish Food, later attributed the success of Palestinian foods to settlers' inventiveness: "Jews didn’t invent falafel. They didn’t invent hummus. They didn’t invent pita. But what they did invent was the sandwich. Putting it all together. And somehow that took off and now I have three hummus restaurants near my house on the Upper West Side.”

Israel and elsewhere, 2000s – 2020s: Re-Arabization; or, "Local color"

Ronald Ranta has identified a trend of "re-Arabizing" Palestinian food in Israeli discourse of the late 2000s and later: cooks, authors, and brands acknowledge a food's origin or identity as "Arab," or occasionally even "Palestinian," and consumers assert that Palestinian and Israeli-Palestinian (i.e., Israeli citizens of Palestinian ancestry) preparations of foods are superior to, or more "authentic" than, Jewish-Israeli ones. Israeli and Israeli-Palestinian brands and restaurants market various foods, including falafel, as "אסלי" ("asli"), from the Arabic "أَصْلِيّ" ("ʔaṣliyy"; "original"), or "בלדי" ("baladi"), from the Arabic "بَلَدِيّ" ("baladiyy"; "native" or "my land").

This dedication to multiculturalism may seem like progress, but Ranta cautions that it can also be analyzed as a new strategy in a consistent pattern of marginalization of the indigenous population: "the Arab-Palestinian other is r­e-colonized and re-imagined only as a resource for tasty food [...] which has been de-politicized[;] whatever is useful and tasty is consumed, adapted and appropriated, while the rest of its culture is marginalized and discarded." This is the "serving bread" and "local color" described by Bondy: "Arabs" are thought of in terms of their usefulness to settlers, and not as equal political participants in the nation. For Ranta, the "re-Arabizing" of Palestinian food thus marks a new era in Israel's "confiden[ce]" in its dominance over the indigenous population.

So this repatriation of Palestinian food is limited insofar as it does not extend to an acknowledgement of Palestinians' political aspirations, or a rejection of the Zionist state. Food, like other indicators and aspects of culture, is a "safe" avenue for engagement with colonized populations even when politics is not.

The acknowledgement of Palestinian identity as an attempt to neutralize political dissent, or perhaps to resolve the contradictions inherent in liberal Zionist identity, can also be seen in scholarship about Israeli food culture. This scholarship tends to focus on narratives about food in the cultural domain, ignoring the material impacts of the settler-colonialist state's control over the production and distribution of food (something that Ranta does as well). Food is said to "cross[] borders" and "transcend[] cultural barriers" without examination of who put the borders there (or where, or why, or how, or when). Disinterest in material realities is cultivated so that anodyne narratives about food as “a bridge” between divides can be pursued.

Raviv, for example, acknowledges that falafel's de-Palestinianization was inspired by anti-Arab sentiment, and that claiming falafel in support of "Jewish nationalism" was a result of "a connection between the people and a common land and history [needing] to be created artificially"; however, after referring euphemistically to the "accelerated" circumstances of Israel's creation, she supports a shared identity for falafel in which it can also be recognized as "Israeli." She concludes that this should not pose a problem for Palestinians, since "falafel was never produced through the labor of a colonized population, nor was Palestinian land appropriated for the purpose of growing chickpeas for its preparation. Thus, falafel is not a tool of oppression."

Palestine and Israel, 1960s – 2020s: Material realities

Yet chickpeas have been grown in Israel for decades, all of them necessarily on appropriated Palestinian land. Experimentation with planting in the arid conditions of the south continues, with the result that today, chickpea is the major pulse crop in the country. An estimated 17,670,000 kilograms of chickpeas were produced in Israel in 2021; at that time, this figure had increased by an average of 3.5% each year since 1966. 73,110 kilograms of that 2021 crop was exported (this even after several years of consecutive decline in chickpea exports following a peak in 2018), representing $945,000 in exports of dried chickpeas alone.

The majority of these chickpeas ($872,000) were exported to the West Bank and Gaza; Palestinians' inability to control their own imports (all of which must pass through Israeli customs, and which are heavily taxed or else completely denied entry), and Israeli settler violence and government expropriation of land, water, and electricity resources (which make agriculture difficult), mean that Palestine functions as a captive market for Israeli exports. Israeli goods are the only ones that enter Palestinian markets freely.

By contrast, Palestinian exports, as well as imports, are subject to taxation by Israel, and only a small minority of imports to Israel come from Palestine ($1.13 million out of $22.4 million of dried chickpeas in 2021).

The 1967 occupation of the West Bank has besides had a demonstrable impact on Palestinians' ability to grow chickpeas for domestic consumption or export in the first place, as data on the changing uses of agricultural land in the area from 1966–2001 allow us to see. Chickpeas, along with wheat, barley, fenugreek, and dura, made up a major part of farmers' crops from 1840 to 1914; but by 2001, the combined area devoted to these field crops was only a third of its 1966 value. The total area given over to chickpeas, lentils and vetch, in particular, shrank from 14,380 hectares in 1966 to 3,950 hectares in 1983.

Part of this decrease in production was due to a shortage of agricultural labor, as Palestinians, newly deprived of land or of the necessary water, capital, and resources to work it—and in defiance of Raviv's assertion that "falafel was never produced through the labor of a colonized population"—sought jobs as day laborers on Israeli fields.

The dearth of water was perhaps especially limiting. Palestinians may not build anything without a permit, which the Israeli military may deny for any, or for no, reason: no Palestinian's request for a permit to dig a well has been approved in the West Bank since 1967. Israel drains aquifiers for its own use and forbids Palestinians to gather rainwater, which the Israeli military claims to own. This lack of water led to land which had previously been used to grow other crops being transitioned into olive tree fields, which do not require as much water or labor to tend.

In Gaza as well, occupation systematically denies Palestinians of food itself, not just narratives about food. The majority of the population in Gaza is food-insecure, as Israel allows only precisely determined (and scant) amounts of food to cross its borders. Gazans rely largely on canned goods, such as chickpeas (often purchased at subsidized rates through food aid programs run by international NGOs), because they do not require scarce water or fuel to prepare—but canned chickpeas cannot be used to prepare a typical deep-fried falafel recipe (the discs would fall apart while frying). There is, besides, a continual shortage of oil (of which only a pre-determined amount of calories are allowed to enter the Strip). Any narrative about Israeli food culture that does not take these and other realities of settler-colonialism into account is less than half complete.

Of course, falafel is far from the only food impacted by this long campaign of starvation, and the strategy is only intensifying: as of December 2023, children are reported to have died by starvation in the besieged Gaza Strip.

Support Palestinian resistance by calling Elbit System’s (Israel’s primary weapons manufacturer) landlord; donating to Palestine Action’s bail fund; buying an e-sim for distribution in Gaza; or donating to help a family leave Gaza.

Equipment:

A meat grinder, or a food processor, or a high-speed or immersion blender, or a mortar and pestle and an enormous store of patience

A pot, for frying

A kitchen thermometer (optional)

Ingredients:

Makes 12 large falafel balls; serves 4 (if eaten on their own).

For the فلافل (falafel):

500g dried chickpeas (1010g once soaked)

1 large onion

4 cloves garlic

1 Tbsp cumin seeds

1 Tbsp coriander seeds

2 tsp dill seeds (عين جرادة; optional)

1 medium green chili pepper (such as a jalapeño), or 1/2 large one (such as a ram's horn / فلفل قرن الغزال)

2 stalks green onion (3 if the stalks are thin) (optional)

Large bunch (50g) parsley, stems on; or half parsley and half cilantro

2 Tbsp sea salt

2 tsp baking soda (optional)

For the حَشوة (filling):

2 large yellow onions, diced

1/4 cup coarsely ground sumac

4 tsp shatta (شطة: red chili paste), optional

Salt, to taste

3 Tbsp olive oil

For the طراطور (tarator):

3 cloves garlic

1/2 tsp table salt

1/4 cup white tahina

Juice of half a lemon (2 Tbsp)

2 Tbsp vegan yoghurt (لبن رائب; optional)

About 1/4 cup water

To make cultured vegan yoghurt, follow my labna recipe with 1 cup, instead of 3/4 cup, of water; skip the straining step.

To fry:

Several cups neutral oil

Untoasted hulled sesame seeds (optional)

Instructions:

1. If using whole spices, lightly toast in a dry skillet over medium heat, then grind with a mortar and pestle or spice mill.

2. Grind chickpeas, onion, garlic, chili, and herbs. Modern Palestinian recipes tend to use powered meat grinders; you could also use a food processor, speed blender, or immersion blender. Some recipes set aside some of the chickpeas, aromatics, and herbs and mince them finely, passing the knife over them several times, then mixing them in with the ground mixture to give the final product some texture. Consult your own preferences.

To mimic the stone-ground texture of traditional falafel, I used a mortar and pestle. I found this to produce a tender, creamy, moist texture on the inside, with the expected crunchy exterior. It took me about two hours to grind a half-batch of this recipe this way, so I don't per se recommend it, but know that it is possible if you don't have any powered tools.

3. Mix in salt, spices, and baking soda and stir thoroughly to combine. Allow to chill in the fridge while you prepare the filling and sauce.

If you do not plan to fry all of the batter right away, only add baking soda to the portion that you will fry immediately. Refrigerate the rest of the batter for up to 2 days, or freeze it for up to 2 months. Add and incorporate baking soda immediately before frying. Frozen batter will need to be thawed before shaping and frying.

For the filling:

1. Heat olive oil in a skillet over medium heat. Fry onion and a pinch of salt for several minutes, until translucent. Remove from heat.

2. Add sumac and stir to combine. Add shatta, if desired, and stir.

For the tarator:

1. Grind garlic and salt in a mortar and pestle (if you don't have one, finely mince and then crush the garlic with the flat of your knife).

2. Add garlic to a bowl along with tahina and whisk. You will notice the mixture growing smoother and thicker as the garlic works as an emulsifier.

3. Gradually add lemon juice and continue whisking until smooth. Add yoghurt, if desired, and whisk again.

4. Add water slowly while whisking until desired consistency is achieved. Taste and adjust salt.

To fry:

1. Heat several inches of oil in a small or medium pot to about 350 °F (175 °C). A piece of batter dropped in the oil should float and immediately form bubbles, but should not sizzle violently. (With a small pot on my gas stove, my heat was at medium-low).

2. Use your hands or a large falafel mold to shape the falafel.

To use a falafel mold: Dip your mold into water. If you choose to cover both sides of the falafel with sesame seeds, first sprinkle sesame seeds into the mold; then apply a flat layer of batter. Add a spoonful of filling into the center, and then cover it with a heaping mound of batter. Using a spoon, scrape from the center to the edge of the mold repeatedly, while rotating the mold, to shape the falafel into a disc with a slightly rounded top. Sprinkle the top with sesame seeds.

To use your hands: wet your hands slightly and take up a small handful of batter. Shape it into a slightly flattened sphere in your palm and form an indentation in the center; fill the indentation with filling. Cover it with more batter, then gently squeeze between both hands to shape. Sprinkle with sesame seeds as desired.

3. Use a slotted spoon or kitchen spider to lower falafel balls into the oil as they are formed. Fry, flipping as necessary, until discs are a uniform brown (keep in mind that they will darken another shade once removed from the oil). Remove onto a wire rack or paper towel.

If the pot you are using is inclined to stick, be sure to scrape the bottom and agitate each falafel disc a couple seconds after dropping it in.

4. Repeat until you run out of batter. Occasionally use a slotted spoon or small sieve to remove any excess sesame seeds from the oil so they do not burn and become acrid.

Serve immediately with sauce, sliced vegetables, and pickles, as desired.

[thempregsimmer]

Since the genetic mutation allowing men to get pregnant has spread across Europe, doctors across the continent started to deal with a new wave of patients - pregnant male university students.

As I’m born and raised in Poland, let me introduce you to the two young guys, who recently visited the paternity clinic specialised in male pregnancy in Warsaw.

Let me introduce you to two young patients of the clinic:

The young hunk under dr. Achebe is named Sebastian. He was born and raised in Warsaw, he plays in his private university’s basketball team. He’s a closeted gay from a conservative family. One of the parties he attended ended with unprotected sex, which has lead him to this situation. With a growing bump, there is no more denying his sexual orientation, Sebastian is having a hard time accepting the reality.

On a more positive note, his baby is developing well, and there is no risk of complications. He’s 26 weeks along with his baby boy.

The shy guy under prof. Szczepański is named Jakub. He moved to Warsaw to study computer science. His concerned face reflects how worried he is for his little one’s wellbeing. Although the pregnancy wasn’t planned, he has accepted the new path of life that was laid in front of him. However, it doesn’t mean he will postpone getting his education - he actually managed to secure a very prestigious grant for his research on processor, which he plans to finish before the birth of his son.

He has an amazing safety net, in form of his slightly order boyfriend - Grzegorz, as well as his parents back in his hometown. It was actually Grzegorz, who works as a team manager in one of the biggest polish corporations, who managed to get his pregnant boyfriend under prof. Szczepański, one of the pioneers in the male prenatal care.

Jakub is 24 weeks pregnant, although he looks a bit further along based on the size of his bump. He needs to work with a bigger amount of amniotic fluid, however the professor is certain this won’t cause complications other than slightly bigger baby bump.

I wish those boys a safe pregnancy and a smooth delivery. Although male pregnancy has become widely noticeable in the polish society throughout the last few years, it still comes with stigma connected to same sex relationships. However, with the more liberal government in power right now, the situation is shifting. Additionally, conservatives who fought for penalising abortion, are slowly adapting to the new reality, and started adjusting their „pro life” narrative to include pregnant men as well.

[literaryvein-reblogs]

Hi, so i writing a book based in the 1800s like the cowboy eras can you please tell me somethings I should keep in mind about the society and stuff also I need a little motivation I have been loosing it all please and thankyou <<<333

Writing Notes: Cowboys

Cowboy

In the western United States: a horseman skilled at handling cattle, an indispensable laborer in the cattle industry of the trans-Mississippi west, and a romantic figure in American folklore.

Pioneers from the United States encountered Mexican vaqueros (Spanish, literally, “cowboys”; English “buckaroos”) on ranches in Texas about 1820, and soon adopted their masterful skills and equipment—the use of lariat, saddle, spurs, and branding iron.

But cattle were only a small part of the economy of Texas until after the Civil War.

The development of a profitable market for beef in northern cities after 1865 prompted many Texans, including many formerly enslaved African Americans, to go into cattle raising. (Though they have been almost entirely excluded from the mythology of the American cowboy, it is estimated that Black cowboys accounted for nearly a quarter of all cattle workers in the nascent American West during the latter half of the 19th century.)

By the late 1800s, the lucrative cattle industry had spread across the Great Plains from Texas to Canada and westward to the Rocky Mountains.

Vaqueros

In 1519, shortly after the Spanish arrived in the Americas, they began to build ranches to raise cattle and other livestock. Horses were imported from Spain and put to work on the ranches.

Mexico’s native cowboys were called vaqueros, which comes from the Spanish word vaca (cow). Vaqueros were hired by ranchers to tend to the livestock and were known for their superior roping, riding and herding skills.

By the early 1700s, ranching made its way to present-day Texas, New Mexico, Arizona and as far south as Argentina. When the California missions started in 1769, livestock practices were introduced to more areas in the West.

During the early 1800s, many English-speaking settlers migrated to the West and adopted aspects of the vaquero culture, including their clothing style and cattle-driving methods.

Cowboys came from diverse backgrounds and included African-Americans, Native Americans, Mexicans and settlers from the eastern United States and Europe.

Cowboy Life

Cowboys were mostly young men who needed cash. The average cowboy in the West made about $25 to $40 a month.

In addition to herding cattle, they also helped care for horses, repaired fences and buildings, worked cattle drives and in some cases helped establish frontier towns.

Cowboys occasionally developed a bad reputation for being lawless, and some were banned from certain establishments.

They typically wore large hats with wide brims to protect them from the sun, boots to help them ride horses and bandanas to guard them from dust. Some wore chaps on the outsides of their trousers to protect their legs from sharp cactus needles and rocky terrain.

When they lived on a ranch, they shared a bunkhouse with each other. For entertainment, some sang songs, played the guitar or harmonica & wrote poetry.

Cowboys were referred to as cowpokes, buckaroos, cowhands and cowpunchers.

The most experienced cowboy was called the Segundo (Spanish for “second”) and rode squarely with the trail boss.

Everyday work was difficult and laborious for cowboys. Workdays lasted about 15 hours, and much of that time was spent on a horse or doing other physical labor.

Rodeo Cowboys

Some cowboys tested their skills against one another by performing in rodeos—competitions that were based on the daily tasks of a cowboy.

Rodeo activities included bull riding, calf roping, steer wrestling, bareback bronco riding and barrel racing.

The first professional rodeo was held in Prescott, Arizona, in 1888. Since then, rodeos became—and continue to be—popular entertainment events in the United States, Mexico and elsewhere.

Joseph G. McCoy offered the wealthy cattleman's vision of the cowboy. He recorded a reasonably balanced, if slightly condescending, views in his 1874 treatise on the cattle trade.

He lives hard, works hard, has but few comforts and fewer necessities. He has but little, if any, taste for reading. He enjoys a coarse practical joke or a smutty story; loves danger but abhors labor of the common kind; never tires riding, never wants to walk, no matter how short the distance he desires to go. He would rather fight with pistols than pray; loves tobacco, liquor and women better than any other trinity. His life borders nearly upon that of an Indian. If he reads anything, it is in most cases a blood and thunder story of a sensational style. He enjoys his pipe, and relishes a practical joke on his comrades, or a corrupt tale, wherein abounds much vulgarity and animal propensity.

Black Cowboys

African American horsemen who wrangled cattle in the western United States in the late 1800s and beyond.

Though they were almost entirely excluded from the mythology of the American cowboy, it is estimated that Black men accounted for nearly a quarter of all cattle workers in the nascent American West during the latter half of the 19th century.

In the years following the Civil War (1861–65) and emancipation from slavery, a budding ranching industry promised freedom and prosperity unknown to most Black Americans, many of whom were formerly enslaved themselves or were the children of enslaved parents.

Texas became part of the United States in 1845, and, by 1860, enslaved people accounted for 30 percent of the state’s population. Among them were some of the first Black cowboys: skilled laborers with experience in breaking horses and herding stock. Many were given the autonomy to work unsupervised, and some even carried guns.

The cowboy lifestyle came into its own in Texas, which had been cattle country since it was colonized by Spain in the 1500s. But cattle farming did not become the bountiful economic and cultural phenomenon recognized today until the late 1800s, when millions of cattle grazed in Texas.

White Americans seeking cheap land—and sometimes evading debt in the United States—began moving to the Spanish (and, later, Mexican) territory of Texas during the first half of the 19th century.

Though the Mexican government opposed slavery, Americans brought slaves with them as they settled the frontier and established cotton farms and cattle ranches.

By 1825, slaves accounted for nearly 25 percent of the Texas settler population.

By 1860, fifteen years after it became part of the Union, that number had risen to over 30 percent—that year’s census reported 182,566 slaves living in Texas.

As an increasingly significant new slave state, Texas joined the Confederacy in 1861. Though the Civil War hardly reached Texas soil, many white Texans took up arms to fight alongside their brethren in the East.

While Texas ranchers fought in the war, they depended on their slaves to maintain their land and cattle herds.

In doing so, the slaves developed the skills of cattle tending (breaking horses, pulling calves out of mud and releasing longhorns caught in the brush, to name a few) that would render them invaluable to the Texas cattle industry in the post-war era. But with a combination of a lack of effective containment— barbed wire was not yet invented—and too few cowhands, the cattle population ran wild.

Ranchers returning from the war discovered that their herds were lost or out of control. They tried to round up the cattle and rebuild their herds with slave labor, but eventually the Emancipation Proclamation left them without the free workers on which they were so dependent.

Desperate for help rounding up maverick cattle, ranchers were compelled to hire now-free, skilled African-Americans as paid cowhands.

Freed blacks skilled in herding cattle found themselves in even greater demand when ranchers began selling their livestock in northern states, where beef was nearly ten times more valuable than it was in cattle-inundated Texas.

The lack of significant railroads in the state meant that enormous herds of cattle needed to be physically moved to shipping points in Kansas, Colorado and Missouri. Rounding up herds on horseback, cowboys traversed unforgiving trails fraught with harsh environmental conditions and attacks from Native Americans defending their lands.

African-American cowboys faced discrimination in the towns they passed through—they were barred from eating at certain restaurants or staying in certain hotels, for example—but within their crews, they found respect and a level of equality unknown to other African-Americans of the era.

Sources: 1 2 3 4 5 ⚜ More: Notes & References ⚜ Writing Resources PDFs

Writing occasionally makes me feel like I'm losing it too! I find that taking a step back can be good. That time away from being a writer can be used to being the reader again, and to research your topic. And when your head's clear enough, you can go back & see if the story flows more freely, armed with information you collected to incorporate in your writing. Hope this helps <3

[ausetkmt]

Pharmacist Lunsford Richardson made Vicks a household name throughout the nation, but his popular product did not do the same for him.

Even in his native North Carolina, where his most celebrated of chemical concoctions has been right under our stuffy noses and on our congested chests for generations, the mention of Richardson’s name elicits blank stares from all but those who study and cherish history.

Richardson’s salve, Vicks VapoRub, helped the world breathe easier during the devastating influenza pandemic of 1918 and during the countless colds and flus of our childhoods, yet most of us couldn’t pick Lunsford Richardson out of a one-man police lineup, much less a who’s who of medical pioneers.

Why didn’t Richardson — by all accounts a creative inventor and smart businessman — ever become as famous as those vapors packed into the familiar squat blue jar?

Because his name wouldn’t fit on the jar.

That’s one version of the story. According to company and family lore, Richardson initially dubbed his promising new product Richardson’s Croup and Pneumonia Cure Salve. Realizing that this name didn’t exactly roll off the tongue nor fit when printed on a small medicine jar, Richardson changed the name to honor his brother-in-law, Dr. Joshua Vick. Another account suggests the inventive druggist plucked the name from a seed catalog he’d been perusing that listed the Vick Seed Co.

The truth may never be known. What is known, though, is that Lunsford Richardson created a medicinal marvel for the ages, the likes of which may never be equaled.

Croupy beginnings

A Johnston County native born in 1854, Richardson loved chemistry and hoped to study it at Davidson College. The college’s chemistry program at the time wasn’t as strong as he’d hoped it would be, so he studied Latin instead, graduating with honors in three years. He returned to Johnston County and taught school, but it wasn’t long before the young man’s love of chemistry got the best of him. In 1880, he moved to Selma to work with his physician brother-in-law, Dr. Vick. It was not uncommon in those days for doctors to dispense drugs themselves, but Vick was so busy seeing patients that he teamed up with Richardson, allowing him to handle the pharmacy duties for him. Richardson relied on his knowledge of Latin to help him learn the chemical compounds required to become a pharmacist, and that’s when he began to experiment with recipes for the product that would become Vicks VapoRub.

It wasn’t until Richardson moved to his wife’s hometown of Greensboro in 1890 that his magical salve and other products he created began to take off.

“He was a man of great intellect and talent,” says Linda Evans, community historian for the Greensboro Historical Museum, which has an exhibit devoted to Richardson and Vicks.

“Druggists at the time fashioned their own remedies a lot, and he created a number of remedies, in addition to his magic salve, that he sold under the name of Vick’s Family Remedies. He was obviously a man of such creativity.”

In Greensboro, working out of a downtown drugstore he purchased (where he once employed a teenaged William Sydney Porter, the future short story writer O. Henry), Richardson patented some 21 medicines. The wide variety of pills, liquids, ointments, and assorted other medicinal concoctions included the likes of Vick’s Chill Tonic, Vick’s Turtle Oil Liniment, Vick’s Little Liver Pills and Little Laxative Pills, Vick’s Tar Heel Sarsaparilla, Vick’s Yellow Pine Tar Cough Syrup, and Vick’s Grippe Knockers (aimed at knocking out la grippe, an old-timey phrase for the flu).

These products sold with varying degrees of success, but the best seller in the lineup of Richardson’s remedies was Vick’s Magic Croup Salve, which he introduced in 1894. And by all accounts, necessity was the key to its success.

“He had what they referred to as a croupy baby — a baby with a lot of coughing and congestion,” explains Richardson’s great-grandson, Britt Preyer of Greensboro. “So as a pharmacist, he began experimenting with menthols from Japan and some other ingredients, and he came up with this salve that really worked. That’s how it all started.”

Another version of the story suggests that all three of the Richardson children caught bad colds at the same time, and Richardson, dissatisfied with the traditional treatment of the day, which included poultices and a vapor lamp, spent hours at his pharmacy developing his own treatment.

Richardson’s salve — a strong-smelling ointment combining menthol, camphor, oil of eucalyptus, and several other oils, blended in a base of petroleum jelly — was a chest-soothing, cough-suppressing, head-clearing sensation. When the salve was rubbed on the patient’s chest, his or her body heat vaporized the menthol, releasing a wave of soothing, medicated vapors that the patient breathed directly into the lungs.

Vicks in the mailbox

In 1911, Richardson’s son Smith, by now a successful salesman for his father’s company, recommended discontinuing all of the company’s products except for Vick’s Magic Croup Salve. He believed the salve could sell even better if the company stopped investing time and money in the other, less successful remedies. He also suggested renaming the salve Vicks VapoRub, according to the company’s history timeline, to “help dramatize the product’s performance.” Richardson agreed, and a century later, the name’s still the same.

Meanwhile, Richardson intensified his marketing efforts by providing free goods to druggists who placed large orders and publishing coupons for free samples in newspapers. He also advertised on billboards and sent promotional mailings to post office boxes, addressed to Boxholder rather than the individual’s name, thus earning him the distinction of being the father of junk mail.

In 1925, Vicks even published a children’s book to help promote the product. The book told the story of two elves, Blix and Blee, who rescued a frazzled mother whose sick child refused to take nasty-tasting medicines. Their solution, of course, was the salve known as Vicks VapoRub.

Expanding and experimenting

As successful as the marketing campaign was, nothing sold Vicks VapoRub like the deadly Spanish flu outbreak that ravaged the nation in 1918 and 1919, killing hundreds of thousands of Americans. Loyal Vicks customers and new customers stocked up on the medicine to stave off or fight the disease.

According to the company’s history timeline, VapoRub sales skyrocketed from $900,000 to $2.9 million in a single year because of the pandemic. The Vicks plant in Greensboro operated around the clock, and salesmen were pulled off the road to help at the manufacturing facility in an effort to keep up with demand.

As the flu spread across the nation, Richardson grew ill with pneumonia in 1919 and died. Smith took over the company. Vicks continued to grow, buying other companies until Procter & Gamble bought it in the 1980s. Through the years, Vicks continued adding new products to its arsenal of cold remedies: cough drops, nose drops, inhalers, cough syrup, nasal spray, Formula 44, NyQuil. And whatever success those products attained, they got there standing on the broad shoulders of Richardson.

Richardson will never be a household name, but his salve has held that status for more than a century — and may do so for the next hundred years. And for Richardson, were he still around, that ought to be enough to clear his head.

A cure-all salve

Vicks users have claimed the salve can cure and heal many maladies. Even though Vicks doesn’t say the salve works for these problems, people still believe.

Toenail fungus: Rub the salve on your toenails, cover with socks, and sleep your fungus problems away. Cough: For a similar fix to a nagging cough, some believe rubbing Vicks on the soles of your feet can fix the problem. Dandruff: Rub Vicks directly on the scalp, and your flakes may just disappear. Chapped lips: Petroleum jelly is one of the ingredients in Vicks, and some say the ointment can help heal cracked lips. Mosquito bites: If you smooth Vicks on the red bumps on your legs and arms, it can supposedly take the itch right out. Warts: Dab Vicks on the wart, cover with duct tape, and it may fall off in a few days.

Greensboro Historical Museum 130 Summit Avenue Greensboro, N.C. 27401 (336) 373-2043 greensborohistory.org

See historical Vicks VapoRub bottles and learn about Lunsford Richardson.