A great piece from Kareem; he pulls no punches.
Kareem Abdul-Jabbar: Welcome to the Finger-Wagging Olympics
Moral outrage is exhausting. And dangerous. The whole country has gotten a severe case of carpal tunnel syndrome from the newest popular sport of Extreme Finger Wagging. Not to mention the neck strain from Olympic tryouts for Morally Superior Head Shaking. All over the latest in a long line of rich white celebrities to come out of the racist closet. (Was it only a couple days ago that Cliven Bundy said blacks would be better off picking cotton as slaves? And only last June Paula Deen admitted using the “N” word?)
- 2006: U.S. Dept. of Justice sued Sterling for housing discrimination. Allegedly, he said, “Black tenants smell and attract vermin.”
- 2009: He reportedly paid $2.73 million in a Justice Dept. suit alleging he discriminated against blacks, Hispanics, and families with children in his rentals. (He also had to pay an additional nearly $5 million in attorneys fees and costs due to his counsel’s “sometimes outrageous conduct.”)
- 2009: Clippers executive (and one of the greatest NBA players in history) sued for employment discrimination based on age and race.
And now the poor guy’s girlfriend (undoubtedly ex-girlfriend now) is on tape cajoling him into revealing his racism. Man, what a winding road she led him down to get all of that out. She was like a sexy nanny playing “pin the fried chicken on the Sambo.” She blindfolded him and spun him around until he was just blathering all sorts of incoherent racist sound bites that had the news media peeing themselves with glee.
They caught big game on a slow news day, so they put his head on a pike, dubbed him Lord of the Flies, and danced around him whooping.
I don’t blame them. I’m doing some whooping right now. Racists deserve to be paraded around the modern town square of the television screen so that the rest of us who believe in the American ideals of equality can be reminded that racism is still a disease that we haven’t yet licked.
What bothers me about this whole Donald Sterling affair isn’t just his racism. I’m bothered that everyone acts as if it’s a huge surprise. Now there’s all this dramatic and very public rending of clothing about whether they should keep their expensive Clippers season tickets. Really? All this other stuff I listed above has been going on for years and this ridiculous conversation with his girlfriend is what puts you over the edge? That’s the smoking gun?
He was discriminating against black and Hispanic families for years, preventing them from getting housing. It was public record. We did nothing. Suddenly he says he doesn’t want his girlfriend posing with Magic Johnson on Instagram and we bring out the torches and rope. Shouldn’t we have all called for his resignation back then?
Shouldn’t we be equally angered by the fact that his private, intimate conversation was taped and then leaked to the media? Didn’t we just call to task the NSA for intruding into American citizen’s privacy in such an un-American way? Although the impact is similar to Mitt Romney’s comments that were secretly taped, the difference is that Romney was giving a public speech. The making and release of this tape is so sleazy that just listening to it makes me feel like an accomplice to the crime. We didn’t steal the cake but we’re all gorging ourselves on it.
Make no mistake: Donald Sterling is the villain of this story. But he’s just a handmaiden to the bigger evil. In our quest for social justice, we shouldn’t lose sight that racism is the true enemy. He’s just another jerk with more money than brains.
So, if we’re all going to be outraged, let’s be outraged that we weren’t more outraged when his racism was first evident. Let’s be outraged that private conversations between people in an intimate relationship are recorded and publicly played. Let’s be outraged that whoever did the betraying will probably get a book deal, a sitcom, trade recipes with Hoda and Kathie Lee, and soon appear on Celebrity Apprentice and Dancing with the Stars.
The big question is “What should be done next?” I hope Sterling loses his franchise. I hope whoever made this illegal tape is sent to prison. I hope the Clippers continue to be unconditionally supported by their fans. I hope the Clippers realize that the ramblings of an 80-year-old man jealous of his young girlfriend don’t define who they are as individual players or as a team. They aren’t playing for Sterling—they’re playing for themselves, for the fans, for showing the world that neither basketball, nor our American ideals, are defined by a few pathetic men or women.
Let’s use this tawdry incident to remind ourselves of the old saying: “Eternal vigilance is the price of freedom.” Instead of being content to punish Sterling and go back to sleep, we need to be inspired to vigilantly seek out, expose, and eliminate racism at its first signs.
I have lived most of my life in PA but didn’t know Yuengling made ice cream; makes sense for them to have diversified during prohibition.
I’ll give it a try when it is available, sometimes its the small pleasures that keep us all sane.
Here comes Yuengling’s Ice Cream
Made near Tamaqua, it’ll hit grocery store shelves by mid-February.
The iconic Pennsylvania-made Yuengling’s Ice Cream rolls back into production in Tamaqua.
The premium all-natural ice cream is being made at Leiby’s Dairy Inc. near Tamaqua and will be available in 10 flavors by mid-February.
Initially the ice cream will be sold at Acme, Weis and select independent grocery stores in Pennsylvania, Maryland, Delaware, New Jersey, New York and West Virginia. It will retail for between $5.49 and $5.99 per quart. A launch into other major grocery stores is anticipated for later this year.
Yuengling’s Ice Cream was first sold in 1920 when David Yuengling’s great-grandfather, Frank Yuengling, by then already the third generation to run the D.G. Yuengling & Son brewery, had to figure out a way to diversify during Prohibition.
The new incarnation of Yuengling’s Ice Cream will be unaffiliated with the Pottsville brewery, owned by David Yuengling’s second cousin and Forbes billionaire Dick Yuengling.
“I graduated college in 1984 and had decided to go into computer science,” David Yuengling, the company’s president, recalled on the fourth day of production at the Leiby’s Dairy plant in Walker Township. “My brother, who was four years older, was already a banker. Neither one of us wanted to get into the ice cream business, so my father decided to shut it down and get into other things.”
When David Yuengling was approached by Pottsville native Rob Bohorad, a family friend and startup veteran, with the idea of relaunching the business, he seized the opportunity to turn back time on a decision for which he’d held a tinge of regret.
“When you get out of college, you know everything,” Yuengling quipped just before leading a tour of the ice cream plant that churns out upward of 72,000 gallons of ice cream for 15 other labels and its own Leiby’s Premium Ice Cream brand, a third-generation family business.
As fate would have it, Leiby’s co-owner, Bill Parks, is David Yuengling’s neighbor and has become a mentor of sorts.
“I had the opportunity to change a decision I made 30 years ago, and I thought it would be fun,” Yuengling said.
Despite all the nostalgia, some aspects of the new operation are decidedly different.
This time around, the ice cream contains no artificial ingredients. Due largely to changing consumer preferences, the 10 new recipes — five based loosely on old Yuengling standbys and five based on “current trends in ice cream flavors” — will contain milk, sugar and cream as well as mostly plant-based and vegetable-based flavorings, Yuengling said.
Among the flavors are old standbys such as chocolate and vanilla, but also black and tan and espresso chocolate chip.
The manufacturing plant, which employs 37 and has been operating since 2000, can automatically pack, label and shrink-wrap 40 quarts of the rich-and-creamy ice cream per minute. Before, one person packed individual half-gallons by hand.
“When we made ice cream before, all this machinery didn’t exist,” Yuengling said with a Willie Wonka wave of his hand. “We had one guy with a single container filling one half-gallon at a time. When we ceased production, the machinery was just coming out and the larger companies used it, but we didn’t.”
Back in the day, Yuengling’s Dairy also maintained its own fleet of trucks and offered direct-to-store delivery. Now the flash-frozen ice cream will go to a central storage facility for distribution to grocery store warehouses.
But the individual touch will continue, said Bohorad, the company’s chief operating officer. Bohorad said he will handle the financial end and meet with retail customers south of Harrisburg, while Yuengling will oversee operations and production and personally serve customers north of Harrisburg.
“We plan to focus first on areas Yuengling has been in before,” Bohorad said. “Our plan is for long-term slow growth to build up a good business. We didn’t want to expand too quickly.”
Ingredients also will be sourced as locally as possible.
“About 85 percent of the ingredients come from Pennsylvania,” Yuengling said, adding that he recently toured one of the local dairies.
Bohorad said the first thing his business partner did was to seek the blessing of Dick Yuengling.
“Dick said, ‘David, that’s what your side of the family did for many, many years, so all I ask is that you make a quality product,’ and so that’s our goal — and he wanted some samples.”
At the end of a whirlwind plant tour that included a sampling of chocolate marshmallow scooped out by David Yuengling himself, he recalled doing the same thing as a teenager at the family ice cream shop on 22nd Street in Pottsville.
“I’m a prime example that you can get into one industry and at any time you can change and wind up doing something totally different.”
Except do it after you are tipsy from a few too many drinks.
Pass me a glass of John Daniels (and yes it’s John when you know him as well as I do) as well as a glass to your neighbor so we can all give these sh!tbags a piece of your mind, while slurring your words. (h/t to LessGrossman for passing this onto me).
Past experience has taught me to avoid clear liquors at all costs. Being able to consume mass amounts of something and blacking out is not my idea of an enjoyable night out … anymore. But being that I am a paleo eater, and subscribe to the Robb Wolf version of the diet (His book the Paleo Solution can be found here), he suggest sticking with clear liquors if you must drink. Note I said suggests, he does not endorse drinking, he simply answers the question most would ask anyway, how do I have a cocktail in the least unhealthy way. That answer revolves around clear liquors. So here is how I broke it down.
Vodka, even so called “good” vodkas taste like rubbing alcohol to me, even when you mix them with anything and everything you can find. Not to mention anything that will mask the taste is littered with refined sugar, and god knows what else really defeats the purpose of enjoying a finely crafted liquor. Considering what some people call top shelf vodka like Grey Goose can cost upwards of $30 a bottle, why would anyone want to mix it with anything? And don’t get me started on the plethora of ridiculously flavored vodkas now available, cotton candy? whipped cream? bubble gum? Seriously who comes up with this crap? What jackass designs and markets shit that only high school girls would want to drink? If nothing else, remember that 15 will get you 20, I’m looking at you Pinnacle.
So with Vodka out, 100% pure agave tequila is next on the list. Unfortunately too many bad nights, and subsequently following mornings preclude me from ingesting this horrid substance. Just the smell turns my stomach, and while I can still enjoy a margarita every now and then, that unearths the same issue that all mixers do, extra calories most notably from refined sugars. And honestly once you’ve made a few and have a good solid buzz going, its too much work to keep making them, especially if they are frozen.
So left with limited options, I went with something I’ve actually never even tried before, Gin. I’ve always thought of gin as an old man drink (or as my wife’s grand mother calls them “young foggies”). But I decided to give it a go none the less. I began my journey with a bottle of Tagueray Rangpur, which is a non-dry gin with hints of citrus. While it wasn’t bad as an introduction to gin, which I mixed with tonic and a slice of lime, I set out to find something more refined. I tried the usual names, regular Tangueray, Bombay Saphire, and so on. But one day while on a random trip to the liquor store I came across Uncle Val’s Botanical Gin, which was oddly placed on an upper shelf and nearly completely covered by some hanging crap like bottle openers and beer coozies. It’s simplistic and dare I say “old school” bottle and labeling caught my eye even though I’m not really one for packaging, I perform substance over form. I was officially sold when I read the first line of the lower label “Uncle Val has no patients, for those that have no patients” … clearly a man cut from the same cloth as I. Given the price is roughly the same as a bottle of Grey Goose, I decided to give it a go.
The difference was immediately obvious that this was in another league, I won’t claim to be an expert on gin, or any liquor for that matter ,even after 20 plus years of consuming them. But I know quality and craftsmanship when I taste it. The more I drink Uncle Val’s, the less tonic I need to mix with it, which is either a sign of a great liquor, or alcoholism. I prefer the former, especially because I have roughly 2 – 3 drinks a week tops.
So after that long ass ridiculous story, go get some Uncle Val’s and drink it. I guess I could have led off with that, but shit what fun would that be?
And we are supposed to be surprised that obesity is as widespread as it is, (sigh)
The Krispy Kreme Sloppy Joe, invented by state fair food vendor Chicken Charlie’s, is the real deal. (Photo: Chicken …It sounds too gut-busting to be true, but it is: A glazed Krispy Kreme doughnut, split open and stuffed with savory sloppy joe, doused in a tomato-based sauce and sprinkled with cheese. It’s not a response to Dunkin’ Donut’s new bacon-and-egg-on-a-donut breakfast sandwich, though. The Krispy Kreme Sloppy Joe is the brainchild of Charlie Boghosian, owner of Chicken Charlie’s, which has been providing food to county fairs in Southern California for 17 years.
Boghosian is no stranger to outlandish menu offerings. He is, after all, the same guy who perfected deep-fried Kool Aid and Oreos. This year he’s also serving deep-fried bacon-wrapped pickles, cookie dough bites, and waffle dogs (think corn dogs, but with waffles).
Still, the Krispy Kreme Sloppy Joe sandwich is something new, even for him.
“We’re known for crazy fried foods, so this is a little bit different,” Boghosian told Yahoo! Shine in a telephone interview. “It’s crazy, but it’s not fried.”
Boghosian said that he came up with the idea after one too many of his wife’s sloppy joe dinners.
“I’ve eaten so much sloppy joe the traditional way,” he said. “I thought, ‘We’ve got to change it up.’ ”
Chicken Charlie’s already has a Krispy Kreme sandwich on its menu — it’s a chicken breast drizzled with honey and layered between two glazed doughnuts, and it’s a customer favorite. So stuffing a doughnut with sloppy joe meat wasn’t too much of a stretch. It looked a little strange, Boghosian admitted, but the flavors totally worked.
“I took that first bite, and I swear to you… my brains stopped, I couldn’t even think,” he told Yahoo! Shine. “Then I realized, the sweet and salty was unbelievable. Then I kept on eating and eating… I couldn’t put it down. I got addicted. It was so darn good.”
He and his wife perfected the recipe, and swapped out the run-of-the-mill doughnut for a top-of-the-line glazed Krispy Kreme — an “empty shell,” the kind they fill with jelly. “I think it holds the meat better,” Boghosian told Yahoo! Shine. He added the sandwich to the Chicken Charlie’s menu, and served it up for the first time on Saturday at the San Diego County Fair.
“It’s been a huge hit,” Boghosian said of the $7.95 sandwich. “We make it fresh there in house, every day, and the doughnuts are freshly picked up, every day.”
News outlets have reported that the sandwich was launched by Krispy Kreme itself, possibly in response to Dunkin’ Donut’s new bacon-and-egg doughnut breakfast sandwich. However, Brian Little, director of corporate communications for Krispy Kreme, told Yahoo! Shine over the phone that the Krispy Kreme Sloppy Joe was not created, endorsed, or marketed by the company.
“The Krispy Kreme doughnut corporation, the corporate entity, has absolutely nothing to do with a Krispy Kreme Sloppy Joe sandwich,” Little told Yahoo! Shine. He confirmed that Boghosian does buy his doughnuts from a local Krispy Kreme store, and credited him with the idea for the sandwich.
“Krispy Kreme fans have always found unique and interesting ways to use our doughnut products,” he added. “However, it’s not likely that you’re ever going to see us introduce a sloppy joe sandwich in our shops.”
There’s no official nutritional data for Boghosian’s creation, of course. But according to Krispy Kreme’s website, a single glazed yeast doughnut has 200 calories and 12 grams of fat, and nutrition calculators like Myfitnesspal.com put a home-made Hunt’s Manwich-type sloppy joe at about 300 calories and 7 grams of fat. So the Krispy Kreme Sloppy Joe hybrid probably clocks in at about 500 calories, and 19 or so grams of fat; the sprinkle of cheddar cheese on top would add another 28 calories.
State fairs are known for having foods that make Boghosian’s Krispy Kreme creation seem tame. Deep-fried bubblegum, which made its debut at a Texas fair recently, is really made of marshmallows steeped in bubblegum flavor, but deep-fried butter — an entire stick of butter, batter-dipped and fried — really is a thing in Iowa. In 2006, Abel Gonzales Jr. introduced deep-fried Coca-Cola (strings of Coke-flavored batter topped with powdered sugar and Coke-flavored syrup), and in 2010 Mark Zable came up with deep-fried beer (ravioli-like pockets filled with Guinness). State fairs can make even healthy foods into an indulgence: witness the deep-fried salad, which features lettuce, tomato, ham, chicken, cheddar cheese, and bacon rolled in a spinach wrap and fried.
For now, the only place you can find the Krispy Kreme Sloppy Joe is at the Chicken Charlie’s outpost at the San Diego County Fair, which runs through July 4. But after more than 30 years in the fair industry (17 of them as Chicken Charlie’s), Boghosian told Yahoo! Shine that he hopes to open a permanent home in the San Diego area soon.
Fair-goers may be willing to consume deep-fried treats, but regular diners might not want to indulge all the time, Boghosian acknowledged. “We would make the heart of the menu healthy,” he said, “and decorate it with all of our fun fried foods.”
After reading and listening to progressives, neo-conservatives, bible thumpers and other misc collectivists spout their vitriol I get physically ill. Some of the worst are below but these pics are far from exhaustive. The problem with being in a collectivist society is that if you aren’t part of the “Borg” then you are part of a very small minority.
Their stupidity and dogmatic, illogical beliefs accompanied with the idea that them applying coercive and violent force is not only necessary but moral is quite disturbing. They are the epitome of evil and should be labeled as the murderers, schysters and terrorists that they are. Trying to understand these people (and I use that term loosely) requires intense mental gymnastics for people with critical thinking skills, intelligence and morals based on the non-aggression principle. I decided I should document what happens to me after these types of encounters so I set up a camera. The video is below. I warn you; it is not for squeamish.
The War On (Certain) Drugs is one of, if not the stupidest things government engages in. It is not a War On Drugs, it is a War On Freedom. Standing against freedom is one of the few things government does effectively.
A short interview with Richard Branson giving his take on it.