More June 3rd

JOHN HEILEMANN (HOST): Let's just say this first of all, when Trump does what he did in that Tapper interview, and he did it over and over again, he kept calling Curiel a Mexican, right? It is not even dog whistle politics. It is just pure racial politics. 

MARK HALPERIN (HOST): No, it’s not racial.

HEILEMANN: It’s racial politics. It is.

HALPERIN: Mexico isn’t a race.

HEILEMANN: It doesn't matter whether Mexico is a race, it’s stirring up racial animus about people who don’t like Hispanics, and illegal immigrants coming across the border. That’s what he’s doing. He’s ringing the bell for them every time he does it. He’s not Mexican. He was born in Indiana. And eventually you can get Trump to acknowledge that he’s Mexican-American, it’s his heritage that’s what he’s doing here right? Then on top of that he is a potential president of the United States who has issued, over the course of the last week, vague threats, saying that the judge should be investigated. It is wildly inappropriate and yes, of course there are no political benefits to this and I’m sure that his team is beating it’s head against tables as they watch him blow news cycles behaving in this way that is again, I think racially tinged and also really wildly inappropriate things to say about a federal judge by someone who could be president of the United States.

Good on John Heilemann.

Did they really need to take this long...

...to put a scary Trump story on the front page of the NYT mobile edition?  June 3rd?  Sheesh, for the love of Mike!  To be charitable, the press is not completely responsible for Trump but they shoulder an inordinate amount of the blame this year.

And the freakout is all over the spectrum now.  Here's two graphics from today's Politico:

and this:

June 3rd seems to be the day it became un-funny to imagine President Donald J. Trump.

We interrupt our interruption...

...but for the next 5 months I feel it's time to discuss US politics again.  Join in.

YM Fermentation Week - Sandor Katz

Dance wit' da one who brung us all, Sandor Katz!

In this GREAT video from the New York Times, you get a real feel for the man who was decades ahead from the rest of us as regards fermenting veggies ...and imparting all that wonderful probiotic goodness to foods that might rot in a bad way!

Do you have his book?  I've had it for years and it is considered the bible of fermentation.

This book will take you through the basics to the finer points of the fermented veggies you know ...to some you've never heard of.

They don't call it the bible for nuthin'.

Get it anyway you can.  If there is a food preservation book that is indispensible, this is it.

Sauerkraut is the gateway veggie to blissful preservation and keeping Vitamin C levels up all winter long way out in the country.

YM Fermentation Week - Kimchi

Here's one I haven't tried to make yet, Korean kimchi, calling it the "sauerkraut of Asia" doesn't begin to describe it.  I've always known that it was important to Korean cuisine but I had no idea how important kimchi is to the culture as well.

Wherever Koreans go, kimchi will follow be it in war or the peace of outer space.

I love the stuff and intend to make up a big test batch.  I love this NYT video, too!