When public pressure meets with apathy, there’s always the government to turn to

Redskins vs. Cowboys

Redskins vs. Cowboys

Federal Trade Mark Office denies trademark to “Redskins” because it is offensive to the D.C. liberals who run our country.

The U.S. Patent and Trademark Office has rejected a request from a company to sell pork rinds using the word “Redskins” because it deemed the term to be “derogatory slang.”

In a letter dated Dec. 29, the agency wrote: “Registration is refused because the applied-for mark REDSKINS HOG RINDS consists of or includes matter which may disparage or bring into contempt or disrepute persons, institutions, beliefs, or national symbols.”

The same agency is deliberating whether to revoke the trademark protection for the NFL team, part of a long-running challenge from a group of Native Americans. A hearing was held in March, and a decision is expected soon.

Understand that almost all (chicken feather) Indians who’ve weighed in on the matter say that they either support the team’s use of the name or couldn’t care less. An Al Sharpton character in face paint invented the issue as a means of promoting himself, and the press has responded with its usual frenzy of guilt-ridden self-flagellation.

12 Comments

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12 responses to “When public pressure meets with apathy, there’s always the government to turn to

  1. Jesse Jerkoff

    I am calling for an immediate boycott of Planters for their disparaging product “redskin” peanuts. Dat Mr. Peanut honky need to be blackballed!

  2. Anon

    Don’t forget our nation’s present leaders were raised on this:

  3. Ivory Tower

    Now you all will truly begin to feel the corrective wrath of the Liberal Ivory Tower. If Dan Snyder won’t change, then we’ll do what via the long arm of the White House law.

    Btw – the Ivory Tower will not be unwinding trademarks affiliated with the prestigious music act known as N.W.A. You can fill in the blank as to why, all of your presumptions would be correct.

  4. AJ

    ‘Pimping the Empire, Conservative-Style’

    ‘”Conservatives” and “Progressives” alike are pimping for the Empire when they support the Central State’s essentially unlimited powers.’

    “Yesterday I described how so-called “Progressives” are pimping for the Empire. The same is true of so-called “Conservatives.” (I am reprinting the intro for those who missed yesterday’s essay.)

    (I say “so-called” because the “Progressives” are not actually progressive, and the “Conservatives” are not actually conservative. Those labels are Orwellian double-speak, designed to mask the disastrous consequences of each ideology’s actual policies.)

    Let’s begin by stipulating that ideology, any ideology, is an intellectual and emotional shortcut that offers believers ready-made explanations, goals, narratives and enemies without any difficult, time-consuming analysis, study or skeptical inquiry. This is the ultimate appeal of ideology: accepting the ideology relieves the believer of the burdens of analysis, skeptical inquiry, uncertainty/doubt and responsibility: all the answers, goals and narratives are prepackaged and mashed together for easy consumption.

    This is one of the core messages of Erich Fromm’s classic exploration of ideology and authoritarianism, Escape from Freedom.

    And what is the essential foundation of authoritarianism? A central state. This is not coincidental.

    What few grasp is the teleology of the centralized state: by its very nature (i.e. as a consequence of its essentially unlimited powers), the central state is genetically programmed to become an authoritarian state devoted to self-preservation and the extension of its reach and power.

    This is why the Founding Fathers were so intent on limiting the powers of the Central State. They understood the teleology of the centralized state: by its very nature (i.e. as a consequence of its essentially unlimited powers), the central state is genetically programmed to become an authoritarian state devoted to self-preservation and the extension of its reach and power.

    You can’t cede unlimited, highly concentrated powers to the central state and then expect the state not to fulfill its teleological imperative to protect and extend its powers. The state with unlimited powers will be ontologically predisposed to view any citizen that seeks to limit its expansion of power as an enemy to be suppressed, imprisoned or marginalized. …”

    http://charleshughsmith.blogspot.com/2014/01/pimping-empire-conservative-style.html

  5. AJ

    Faux Conservatism:

    ‘Pat Buchanan, Drugs, and Conservative Love for Big Government’

    “A few decades hence, when drug prohibition is, like alcohol prohibition, an amusing byword for destructive, overweening, and failed government policy, we’ll look back and see the War on Drugs as just another socialistic disaster of the twentieth century, which Ralph Raico calls “the century of statism.”

    The War on Drugs and drug prohibition is of course an artifact of the 20th century with all its totalitarianism, central planning, socialism, and wars, both metaphorical and literal. It was not until the twentieth century that anything resembling drug prohibition ever became a matter of national policy in this country. Marijuana, like opium and cocaine, was mostly unregulated during the nineteenth century, but this doesn’t stop supporters of drug prohibition from acting like the re-legalization of marijuana in Colorado and Washington is some kind of radical never-before-seen experiment in American history. Indeed, it is drug prohibition that is radical and contrary to the traditions of American law and society.

    Alas, it was not surprising to see Pat Buchanan bemoaning the fact that nanny state has become just slightly less powerful in Colorado and Washington and that a ‘deeply libertarian trend’ is, in his view, taking hold in American society. For him, drug use, gay marriage, and prostitution, are all activities that absolutely require government regulation.

    Buchanan plays the nostalgia card when he declares that the re-legalization of one drug, as well as the recent spread of gun ownership signals “a decline of community and the rise of the idea of the autonomous and privileged self.”

    Like so many conservatives, Buchanan appears to equate government power with community power. In other words, for him, communities and private organizations are incapable of perpetuating their own values, mores, traditions, and rules without the heavy hand of government. This has long been a trend among conservatives, many of whom think that it’s the government’s job to do everything from tell people what holidays to celebrate to managing what countries they should be allowed to trade with.

    To support his claim, Buchanan invokes an imaginary version of the United States that never existed in the 19th century, when America was a bucolic and tranquil republic of well-behaved people who followed the rules. (I’m not drawing on just his comments here of course. Buchanan has a long history of invoking imagery of a “united” and orderly America that never was.)

    The fact of the matter is that drug use was rampant during the nineteenth century (but the number of drug addicts probably did not rival the millions addicted to alcohol during that time). To the extent that it was regulated, drug use was largely regulated by non-state actors such as families, and employers, and other private organizations. Drug prohibition did not become a matter for the government generally, and especially the national government, until the 20th century. And yet it was before this period of government overreach that some of the greatest advances in American standards of living, education, and declines in violent crime were made. …”

    https://www.lewrockwell.com/lrc-blog/pat-buchanan-drugs-and-conservative-love-for-big-government/

  6. housecat

    Somewhat OT, but please thank Francis for this evening’s robocall. While it would certainly be fun to join the hijinks at GW Dem HQ, time constraints, and a nascent allergy to parrots, prevent me from taking our local Dem friends up on their kind offer to get more involved. Alas, I suspect I have been also purged from the Truth Team, as I did not give Organizing for Action (Obama.com) any money last year, despite their many emails – which increased not only in number pre Dec 31st, but in creepiness as well. (Sigh) I think I need a kombucha

    • LMNOP

      If you plan to make it at home, it’s not so easy. Where can you buy one in Greenwich?

      How to Make Kombucha Tea at Home
      Makes about 1 gallon
      What You Need
      Ingredients

      3 1/2 quarts water
      1 cup white sugar
      8 bags black tea (or 2 tablespoons loose tea)
      2 cups starter tea from last batch of kombucha or store-bought (unpasteurized, neutral-flavored) kombucha
      1 scoby per fermentation jar
      Optional flavoring extras for bottling: 1 to 2 cups chopped fruit, 2 to 3 cups fruit juice, 1 to 2 tablespoons flavored tea (like hibiscus or Earl Grey), 1/4 cup honey, 2 to 4 tablespoons fresh herbs or spices

      Equipment

      Stock pot
      1-gallon glass jar or two 2-quart glass jars
      Bottles: Six 16-oz glass bottles with plastic lids, 6 swing-top bottles, or clean soda bottles

      Instructions
      Note: Avoid prolonged contact between the kombucha and metal both during and after brewing. This can affect the flavor of your kombucha and weaken the scoby over time.

      1. Make the Tea Base: Bring the water to a boil. Remove from heat and stir in the sugar to dissolve. Drop in the tea and allow it to steep until the water has cooled. Depending on the size of your pot, this will take a few hours. You can speed up the cooling process by placing the pot in an ice bath.

      2. Add the Starter Tea: Once the tea is cool, remove the tea bags or strain out the loose tea. Stir in the starter tea. (The starter tea makes the liquid acidic, which prevents unfriendly bacteria from taking up residence in the first few days of fermentation.)

      3. Transfer to Jars and Add the Scoby: Pour the mixture into a 1-gallon glass jar (or divide between two 2-quart jars, in which case you’ll need 2 scobys) and gently slide the scoby into the jar with clean hands. Cover the mouth of the jar with a few layers of cheesecloth or paper towels secured with a rubber band.

      4. Ferment for 7 to 10 Days: Keep the jar at room temperature, out of direct sunlight, and where it won’t get jostled. Ferment for 7 to 10 days, checking the kombucha and the scoby periodically.

      It’s not unusual for the scoby to float at the top, bottom, or even sideways. A new cream-colored layer of scoby should start forming on the surface of the kombucha within a few days. It usually attaches to the old scoby, but it’s ok if they separate. You may also see brown stringy bits floating beneath the scoby, sediment collecting at the bottom, and bubbles collecting around the scoby. This is all normal and signs of healthy fermentation.

      After seven days, begin tasting the kombucha daily by pouring a little out of the jar and into a cup. When it reaches a balance of sweetness and tartness that is pleasant to you, the kombucha is ready to bottle.

      5. Remove the Scoby: Before proceeding, prepare and cool another pot of strong tea for your next batch of kombucha, as outlined above. With clean hands, gently lift the scoby out of the kombucha and set it on a clean plate. As you do, check it over and remove the bottom layer if the scoby is getting very thick.

      6. Bottle the Finished Kombucha: Measure out your starter tea from this batch of kombucha and set it aside for the next batch. Pour the fermented kombucha (straining, if desired) into bottles, along with any juice, herbs, or fruit you may want to use as flavoring. Leave about a half inch of head room in each bottle. (Alternatively, infuse the kombucha with flavorings for a day or two in another jar covered with cheesecloth, strain, and then bottle. This makes a cleaner kombucha without “stuff” in it.)

      7. Carbonate and Refrigerate the Finished Kombucha: Store the bottled kombucha at room-temperature out of direct sunlight and allow 1 to 3 days for the kombucha to carbonate. Until you get a feel for how quickly your kombucha carbonates, it’s helpful to keep it in plastic bottles; the kombucha is carbonated when the bottles feel rock solid. Refrigerate to stop fermentation and carbonation, and then consume your kombucha within a month.

      8. Make a Fresh Batch of Kombucha: Clean the jar being used for kombucha fermentation. Combine the starter tea from your last batch of kombucha with the fresh batch of sugary tea, and pour it into the fermentation jar. Slide the scoby on top, cover, and ferment for 7 to 10 days.

      Additional Notes:

      • Batch Size: To increase or decrease the amount of kombucha you make, maintain the basic ratio of 1 cup of sugar, 8 bags of tea, and 2 cups starter tea per gallon batch. One scoby will ferment any size batch, though larger batches may take longer.

      • Putting Kombucha on Pause: If you’ll be away for 3 weeks or less, just make a fresh batch and leave it on your counter. It will likely be too vinegary to drink by the time you get back, but the scoby will be fine. For longer breaks, store the scoby in a fresh batch of the tea base with starter tea in the fridge. Change out the tea for a fresh batch every 4 to 6 weeks.

      • Other Tea Options: Black tea tends to be the easiest and most reliable for the scoby to ferment into kombucha, but once your scoby is going strong, you can try branching out into other kinds. Green tea, white tea, oolong tea, or a even mix of these make especially good kombucha. Herbal teas are ok, but be sure to use at least a few bags of black tea in the mix to make sure the scoby is getting all the nutrients it needs. Avoid any teas that contain oils, like earl grey or flavored teas.

      • Avoid Prolonged Contact with Metal: Using metal utensils is generally fine, but avoid fermenting or bottling the kombucha in anything that brings them into contact with metal. Metals, especially reactive metals like aluminum, can give the kombucha a metallic flavor and weaken the scoby over time.

      Troubleshooting Kombucha

      • It is normal for the scoby to float on the top, bottom, or sideways in the jar. It is also normal for brown strings to form below the scoby or to collect on the bottom. If your scoby develops a hole, bumps, dried patches, darker brown patches, or clear jelly-like patches, it is still fine to use. Usually these are all indicative of changes in the environment of your kitchen and not a problem with the scoby itself.

      • Kombucha will start off with a neutral aroma and then smell progressively more vinegary as brewing progresses. If it starts to smell cheesy, rotten, or otherwise unpleasant, this is a sign that something has gone wrong. If you see no signs of mold on the scoby, discard the liquid and begin again with fresh tea. If you do see signs of mold, discard both the scoby and the liquid and begin again with new ingredients.

      • A scoby will last a very long time, but it’s not indestructible. If the scoby becomes black, that is a sign that it has passed its lifespan. If it develops green or black mold, it is has become infected. In both of these cases, throw away the scoby and begin again.

      • To prolong the life and maintain the health of your scoby, stick to the ratio of sugar, tea, starter tea, and water outlined in the recipe. You should also peel off the bottom (oldest) layer every few batches. This can be discarded, composted, used to start a new batch of kombucha, or given to a friend to start their own.

      • If you’re ever in doubt about whether there is a problem with your scoby, just continue brewing batches but discard the kombucha they make. If there’s a problem, it will get worse over time and become very apparent. If it’s just a natural aspect of the scoby, then it will stay consistent from batch to batch and the kombucha is fine for drinking.

      Posted by Emma Christensen
      Emma is the recipe editor for The Kitchn

      • housecat

        Dear god – what a hassle! I find you can replicate the taste and consistency of kombucha by putting five-day-old road kill in a juicer (hint, squirrels are easier to work with than racoons). Or, you can just go to Whole Foods…

        • LMNOP

          The word kombucha was happily unknown to me until you mentioned it here. I can’t imagine ever, in a thousand lifetimes, going through the rigmarole of making something that includes so many ingredients I’ve never heard of. Simpler to open a pouch of Swiss Miss Hot Chocolate, but it must be with mini marshmallows. Now that’s good sipping.

        • Libertarian Advocate

          That, or buy some kimchi. Basically the same thing – probiotics – with some texture and a halfway decent flavor.