Give 'em hell, kid @officialwhales - Tumblr Blog

mysharona1987

it never ceases to amaze me how ppl get life handed to them wrapped up in a pretty pink bow, and then convince themselves that they paid for it with sweat and blood

whitepeopletwitter

theropegeek

The filmmakers stated that ICE threatened to subpoena raw footage and “threatened legal action” if scenes that negatively portrayed their policies and actions were not removed.

The pair went as far as to start using encrypted messenger services, installing cameras in their office and moving the raw footage to a secure location to thwart what they believed was very aggressive rhetoric by ICE through the negotiations around the finished film.

A new documentary that gives Netflix viewers an in-depth look at the machinations of immigration enforcement was allegedly almost blocked by

frikinnerd

Reblogging again because it’s important. It comes out this Monday, August 3rd, on Netflix. It’s called Immigration Nation.

utopians

that uniquely american cultural drive to preserve the corpse after death…. utterly horrid I tell you

utopians

embalming as standard practice… ‘protective caskets’… waterproof burial vaults… folks there is no fucking point

utopians

not to go all Anti Capitalist here but like. making people feel like they’ve ‘failed’ their dead loved ones if they don’t put their chemically preserved corpses in a multi-thousand dollar hermetically sealed vault is absolutely fucking ghoulish the whole industry is built around taking advantage of grieving families. like it’s such a morbid topic but for real normalize decay… normalize the idea that a corpse, while an incredibly important thing, is temporary and isn’t meant to exist forever… normalize the transience of the body… also fuck every person who’s ever tried to wring money out of a grieving person by convincing them to by a fucking. waterproof burial vault. man

bogleech

When we’re dead we’re supposed to become nourishment for fungi, bacteria and tens of thousands of insects and whether something catches and eats them or they live their own full lives and die, that’s how everything that built our bodies gets to go back to being built into new bodies for new things. The amount of nutrients sequestered away right now as embalmed bodies is probably tremendous and not good.

threefeline

If anyone’s interesting in delving more into this topic there are some good videos by the youtube channel Ask a Mortician. It’s run by a woman named Caitlin Doughty and she runs a funeral home and does great work.

Your Funeral Shouldn’t Cost $15,000!

ECO-DEATH TAKEOVER: Changing the Funeral Industry

leigh-mccoy

Ooh Adam Ruins Death covered this! Here’s some more videos to check out if you’d like

The Funeral Industry Rips Us Off!

He also covered natural burials, but i couldn’t find video for it so here’s this one on Natural Burials, aka Green Burials!

peonipun

return me to the earth

evilvillain123456789

my milkman looking cute as hell in that lil bowtie. lol.

arbyscurlyfries666-deactivated2

my wife circa 1935 right after i go to work at the racism factory

artfilmfan

The Booksellers (D.W. Young, 2019)

babyanimalgifs

“Yes… this is me in the video!“

(Source)

algerianity

Some Algerian dishes that I have made during Ramadan 😍:

Mqardfa (مقردفة):

A homemade dried dough (like pasta) that would later be steamed and rubbed into Smen then put in the oven for a few minutes with a red sauce that would be previously prepared with chicken/red meat and then served with some extra sauce, chickpeas, hard boiled eggs, separately boiled potatoes (in a water to which curcuma and salt are added), and the pieces of the meat

Msemmen (مسمّن):

A dough that would be spread using lots of oil, folded then cooked on an Algerian kitchen utensil that is called Mra in our area (مْرَى)

Here I stuffed it with cheese then applied some melted butter, chopped parsley and garlic on the surface as soon as it was cooked

Tikerbabin (تيكربابين):

An Algerian Kabyle dish made of semolina, olive oil, parsley, mint, tomato, Harissa collected into relatively small balls using water or the sauce in which it would be cooked until it changes color.

It is usually prepared with cured meat but since I didn't have any, I replaced it with chicken. It is so delicious and perfect for cold weather

Aghroum Aqouran (أغروم آقوران):

An Algerian kabyle type of bread made of semolina, olive oil, a pinch of salt, yeast, a bit of sugar and water (or milk)

White Couscous with meatballs (كسكسي مْحَوّر بلبنادق/ كسكسي رزّادي):

And by "white" I mean the sauce that would be put on the Couscous that contains no tomato

This kind of Couscous would contain no vegetables (except for the chopped onion), it is rather made with big pieces of red meat, meatballs (which are “لبنادق”), chickpeas and hard boiled eggs

It is mostly prepared in big feasts and occasions which explains one of its names in Arabic “كسكسي زرّادي”

Bourek (بوراك):

Yet as a form of bundles of Dyoul stuffed with minced meat, tomato, parsley, onion, egg and cheese and cooked in the oven instead of fried

Batbot (بطبوط):

An Algerian appetizer made of خبيزات (mini bread) stuffed with fried meet and vegetables or anything one would prefer

Bourek El Renna (بوراك الرّنّة):

An Algerian sweet made of walnuts, peanut, pecans or any preferable kind o nuts mixed with sugar, cinnamon and rose water, rolled in Dyoul (a very thin layer of dough with which many sweet Algerian as well as salty dishes are made, such as Bourek, Pastilla...) then fried til it gets the golden color and put into honey afterwards until it gets inside

whitepeopletwitter

justcatposts

He pretends like he’s chewing to communicate that he’s hungry!

(via)

everythingfox

Day 5 in isolation..

(via)

humansofnewyork

“He wasn’t exactly the straight and narrow type. He dropped out of high school and joined the Navy. He met my mom while watching the Stanley Cup in a midtown bar. Both of them were pretty big partiers at the time. But when I came along, my dad said: ‘We’re going to settle down. And we’re going to start a family.’ But my mom wasn’t ready to leave it all behind. So I was born into what would become a very turbulent home. It was a two-bedroom apartment next to a busy road in New Jersey. I think it was always meant to be a starter home. But my dad ended up raising three children there. For ten years he slept on a pullout couch in the living room, so that the rest of us could have our own bedroom. He always held multiple jobs to make ends meet. We didn’t get fancy things. But we never went hungry. And even though he dropped out of high school, he always insisted on education. When I was a little girl, he’d squeeze next to me at the kitchen table every Thursday night, still in his mailman’s uniform, so he could prepare me for my spelling test on Friday. He’d treat it like a courtroom cross-examination. He’d go down the list of words, and any time I struggled, he’d say: ‘Are you asking me? Or are you telling me?’ He wouldn’t stop until I had every one correct. Then I’d ask if we could move on to the next subject. But he’d always suggest we take a break first. He’d go off to cook dinner, and somehow we never got back to it. I’d finish the rest of my homework alone. But I was a motivated student. I got accepted into one of the best high schools in the state. And all three of us ended up graduating college. To this day, my dad says: ‘The best thing I ever had was you.’ He was the only one of his siblings who never bought a house. But no house could be worth what he gave us. A few years ago, I was sitting next to him at Thanksgiving dinner. We started talking about childhood memories, and I asked him: ‘What was the deal with the spelling? Why were so intense about it?’ He laughed, and said: ‘I chose spelling because the answers were right in front of me. It’s the only subject I could help you with. But I knew if I pushed you on that, you’d take care of the rest.’”