text:
The Perfect Halloween Cocktail
Halloween is tomorrow and that quintessentially American holiday is feeling a little less festive this year. Although I did have a very small party last weekend, and I certainly decked the halls with lights, decorations, and lovely Halloweenish dishware like tiny ceramic cauldron bowls, a big ceramic cauldron for punch, and a big white pumpkin soup tureen for sweet potato-tomato soup, the gloss of my favorite holiday had worn a little thin. A year and a half of pandemic without much of a break will do that to a girl!
That being said, nothing makes you feel better than a perfect recipe, and this is one of the more perfect ones I've invented. Inspired by a cocktail I made for my wedding (the "Fallen Apple"), this sweet little cocktail is easy to keep as a mocktail, or for grownups to spike.
My favorite Beistle witch centerpiece, new this year, with Halloween tumblers and cocktail napkins from last year.
Perfect Halloween Cocktail
This recipe can be made individually or as a punch. For the party I made a big cauldron of punch and let people spike as they wanted (or not). It feels VERY vintage and turns a lovely reddish shade thanks to the cranberry juice. A nice accompaniment to the casual Halloween party menu I put together (see below).
1 part sweet apple cider
1 part cranberry juice cocktail
1 part ginger ale
1/4 part alcohol (I like Winter Jack best, but other party-goers used apple pie spiced moonshine, spiced rum, bourbon, and applejack)
This basic recipe can be used to make punch (use a quart each of the non-alcoholic stuff and add 1 cup alcohol). If you're doing individual servings, it's about a third of a cup of each of the juices and ginger ale with 1 ounce of alcohol.
The drink is very sweet, so if you want to tone down the sugar, try substituting hard apple cider for the sweet cider, unsweetened cranberry juice for the cocktail, and/or a punchier ginger beer for the ginger ale.
From before the party - my haunted mantel!
Casual Halloween Party Menu
Sadly I did not get any photos of the food from last week's Halloween party! But I thought I would share the menu with you.
I've found one of the nicest ways to have a Halloween party that doesn't break the bank or mean hours of work is to select your treats by color instead of fussy things that look like decapitated body parts or ghosties and ghoulies. This is a hallmark of early 20th century parties, too. White, orange, and dark purple/black are usually lovely classic colors. A little green isn't remiss, either. Here's my simple menu from last week's party:
Veggies & dip
orange peppers, baby carrots, kohlrabi, cucumber, broccoli with ranch dip
red and yellow pears, russet apples, fresh figs, black grapes
Cheese & meat tray with crackers
sharp white cheddar, blue & cream cheese spread, pimento cheese, smoked mozzarella, BLACK specialty cheese flavored with lemon, sliced pepperoni and salami, Wasa rye crackers, long multigrain crackers, Raincoast raisin and rosemary crisps
Mixed nuts in the shell
with nutcracker
Dark Autumn Salad
dark red leaf lettuce, dried cranberries, butter-toasted pecans, homemade balsamic vinaigrette, crumbled feta
Cocktail sausages in barbecue sauce
Vegan Smoky Sweet Potato Tomato Soup
onion, sweet potatoes, tomato paste, tomatoes, smoked paprika, pureed
New York Gingerbread
with blackberry maple jam and whipped cream
The other surprise hits of the evening were the salad (I heated frozen pecans in a little butter in a saucepan - so good!), the cocktail, and my friend Jess' amazing homemade blackberry maple jam with the gingerbread. Sadly we ate almost the whole jar, but I've got six other flavors from her to savor.
The seven people who attended had a great time grazing all the yummy things for the SEVEN HOURS we hung out. Lol. Party started at 4 pm and the last guests left at 11 pm. It was nice having a smaller party because I made less food, we were actually able to use real dishes, and we had some great conversations.
If you're more ambitious than I was this season, you can always check out my 2019 vintage party, or download last year's Halloween History Packet.
2020 Halloween History Packet
This full-color, 16 page PDF packet discusses all things food history and Halloween, including a basic overview of Halloween history, how Halloween has been celebrated in the United States over the decades, vintage and modern recipes, party suggestions, and a bibliography with links to historic digitized Halloween content.
Included inside:
Intro to Halloween History
Halloween Party History
Vintage Decoration Ideas
History of Jack O'Lanterns
History of Trick-or-Treating
Vintage Party Ideas & Menus
Halloween Bibliography
This is a digital download. Once you purchase this item, you will receive an email with the digital file.
We are getting a little festive on Sunday night, going "trick or treating" in costume to a friend's very well-decorated house. What are your Halloween plans? Whether you're celebrating solo or with family or friends, I hope you have a lovely Halloween!
Our little house all decked out for Halloween, with Mr. Ghostie guarding the faux graveyard, taken on the last, very beautiful, full moon.
The Food Historian blog is supported by patrons on Patreon! Patrons help keep blog posts like this one free and available to the public. Join us for awesome members-only content like free digitized cookbooks from my personal collection, e-newsletter, and even snail mail from time to time. Don't like Patreon? Join with an annual membership below, or just leave a tip!
Food History, Slavery, and Juneteenth
The United States owes enslaved people and their descendants a lot. White Americans don't like to admit that often, but we really do. And to me, nowhere is that more evident than in our modern food system.
Today is Juneteenth - a celebration of the end of slavery in the United States. Not on the anniversary of the Emancipation Proclamation, which was issued on January 1, 1863 and which LEGALLY freed all enslaved people in the country. No, it took until June 19, 1865 - fully two and a half years later, for the message (and the enforcement) to finally arrive in Texas with a group of Union soldiers. For although all enslaved people in the United States were deemed free in 1863, the Confederacy did not recognize that authority, and continued to enslave and exploit Black people until forced to do otherwise by armed Federal troops.
So to celebrate Juneteenth, you can certainly look up recipes and plan a party. But I think it's equally important to recognize incredible contributions enslaved people made to our food system, and for Americans of all backgrounds to reckon with the truth that much of our modern foods are the direct result of violence and exploitation.
At last night's Food History Happy Hour, viewer Cathy brought up that we learn a lot in school about the contributions of White immigrants, but not so much about the contributions of enslaved people. And that struck me as both very true and very sad. Because so much of what is considered American food is intimately connected to both West Africa and the enslaved people brought here against their wills. People who experienced incredible hardship still had the perseverance and fortitude not only to hold on to their foodways on the horrific voyage across the Atlantic, but to persist in keeping those foodways in the United States. Not all of the foods listed below came from West Africa, but all are a direct result of the enslavement of West Africans.
Editor's note: The Food Historian is an Amazon affiliate. Any purchases you make through the book links below will help support blog posts like this!
We can start with the biggest one. Before the enslavement of Africans in the Caribbean and American South, sugar was produced in India at great expense. By kidnapping people and forcing them into bondage, enormous sugar plantations were established by Europeans throughout the Caribbean, and later in American states like Louisiana. Sugar plantations were some of the most brutal of the plantation economy. The life expectancy of an enslaved person was very low, and some islands imported double or triple their populations per year in slaves, as many died faster than they could be replaced. Today, sugar is almost completely mechanized, but most of our modern foodways - sugary desserts in particular - are possible only through the massive effort to enslave millions of people for profit. Throughout the eighteenth and nineteenth centuries, sugar became increasingly affordable, as sugar production mechanized. The cultivation of sugarcane remained incredibly labor-intensive. Sugarcane harvesting, for example, was not really mechanized in the American South until World War II.
As an aside, I recently learned that the United States was active in the slave trade for decades after it was made illegal, and that the primary point of destination for American slave traders after kidnapping mostly children from West Africa was the sugar plantations of Cuba. This illegal trade continued until the 1860s.
Sweetness and Power: The Place of Sugar in Modern History by Syndey Mintz
Sugar: A Bittersweet History by Elizabeth Abbott
Sugar in the Blood: A Family's Story of Slavery and Empire by Andrea Stuart
The Last Slave Ships: New York and the End of the Middle Passage by John Harris
Molasses may make you think of baked beans, or gingerbread, or soft molasses cookies. But molasses is a byproduct of the sugar industry, and therefore slavery. Molasses, the cheapest sweetener, also was used in slave rations and was a major foodstuff among poor Whites throughout the United States until the mid-20th century. But although Molasses becomes intimately connected with New England and pioneer foodways, it has another important use...
Stereopticon card of "The still and retorts for making Jamaica rum in the liquor department of a sugar estate, Jamaica," H. C. White Co. printers, 1904. Library of Congress.
Rum may make you think of pirates, but it was actually developed as a way to transform relatively worthless molasses into a high-value commodity. And while vicious pirates guzzled it by the gallon, it was also a huge economic engine not only in the Caribbean, but also in New England, where it was produced and used to purchase people and goods in West Africa as part of the slave trade. The irony being that a product largely produced by slaves (first in producing the molasses, and then often again in producing rum) was being used to purchase more slaves should not be lost on anyone.
And a Bottle of Rum, Revised and Updated: A History of the New World in Ten Cocktails by Wayne Curtis
Caribbean Rum: A Social and Economic History by Frederick H. Smith
Jack Daniels Whisky
Historic image of Jack Daniel seated next to George Green, the son of Nathan "Nearest" Green, the man who taught Jack Daniel how to make whiskey. 1870, Wikimedia Commons.
While we're on the topic of alcohol and slavery, let's just take a moment to recognize that Jack Daniels was taught how to make whisky by Nathan "Nearest" Green, an enslaved man who used a charcoal filtering technique he learned to clean water in West Africa to filter the distilled alcohol. He was Jack Daniel's first master distiller, but only got credit more recently. Read the full story.
"Weeding Rice Field, U.S. South, 19th cent.", Slavery Images: A Visual Record of the African Slave Trade and Slave Life in the Early African Diaspora.
I know what you're thinking - Sarah, how are you going to relate RICE to slavery? Well, although today we consume a lot of rice developed in India and Japan, throughout the 19th century, Carolina Gold rice was king. Rice production in South Carolina dates back to the 18th century and plantation owners specifically sought out and captured West Africans skilled in rice agriculture and enslaved them to operate their rice plantations. The White plantation owners got obscenely rich on this scheme. Although Carolina Gold rice is no longer as prevalent in American food culture, it still made a huge impact on the economy of the South.
Black Rice: The African Origins of Rice Cultivation in the Americas by Judith A. Carney
Rice: a Savor the South cookbook by Michael Twitty
Carolina Gold Rice: The Ebb and Flow History of a Lowcountry Cash Crop by Richard Schulze
Cover of "The Culture and Uses of Okra," Farmer's Bulletin No. 232, USDA, 1940. National Agricultural Library. To read the full text, including recipes, click on the image.
Native to Ethiopia and cultivated in Africa as early as 12,000 years ago, okra was brought to North America by enslaved West Africans, the seeds braided in their hair. It went on to spread throughout the American South, influencing such dishes as regional varieties of gumbo and often served stewed with tomatoes or breaded and fried. Although not as widespread as some of the other foods on this list, okra still maintains a huge impact on American foodways.
The Whole Okra: A Seed to Stem Celebration by Chis Smith, foreward by Michael Twitty
Okra: a Savor the South cookbook by Virginia Willis
Three African American boys eating watermelon, clearly taken in a studio and likely posed for promotional or advertising purposes. Photo by F.W. Guerin, St. Louis, 1902. Library of Congress.
Developed in the Kalahari desert of Africa, the watermelon was carefully bred by Indigenous Africans to go from a thick-rinded, rather tasteless melon to the sweet, juicy treat we know today. Although it did spread to Egypt and the Middle East, it was likely introduced to North America via the slave trade - either purchased by slave traders and kidnappers, or brought over by enslaved people themselves. The American stereotype of associating Black folks with watermelon as an insult is still around today.
"Researchers Uncover the Watermelon's Origins" Smithsonian Magazine
"How Watermelons Became a Racist Trope" The Atlantic
Botanical drawing of black eyed pea plant. Historic Jamestowne, National Park Service.
Native to West Africa, black eyed peas, sometimes called cowpeas, were brought to the Americas by enslaved Africans. In the U.S. they are most commonly known as the main ingredient in "Hoppin' John," a popular dish consumed on New Year's Day for good luck. Two stories about black eyed peas and luck have emerged over the years. The first is that when General Sherman made his way through Georgia, one of the only foods the Union Army did not take was black eyed peas, as they were considered cattle fodder in the North. The Confederate Army subsisted on this "slave food," an irony they clearly did not understand. The other story, and one I think far more likely, is that black eyed peas were one of the celebratory dishes consumed on January 1, 1863 - the day the Emancipation Proclamation became law.
"Are black-eyed peas really peas?" Library of Congress
Philadelphia Pepper Pot Soup
"Pepper-Pot: A Scene in the Philadelphia Market," 1811, by John Lewis Krimmel. Philadelphia Museum of Art.
According to Tonya Hopkins, The Food Griot, Philadelphia Pepper Pot Soup, a favorite dish of George Washington, is quintessentially West African in style, including the addition of a whole hot pepper to flavor the soup. It was popularized as a street food in Philadelphia by Black women like the one pictured here. In the 20th century it was commercialized for a brief time by Campbell's, but its popularity waned by the late 20th century. Today, some chefs are reviving the food tradition.
Further Listening:
"The Most Famous Soup You've Never Heard Of," Foodizen podcast with Tonya Hopkins
Craig Field cooks loading up platters of crisp fried chickens, supplied through the FSA (Farm Security Administration) "Food for Defense" program." Craig Field, Southeastern Air Training Center, Selma, Alabama. August, 1941. Library of Congress.
Although who really brought fried chicken to the Americas is disputed (did it come from Africa, Scotland, or some confluence of the two?), by the late 18th century fried chicken is indisputably tied to the South and enslaved cooks. A special-occasion dish that, following the American Civil War, became a real source of income for freed people and their descendants, fried chicken became emblematic of soul food in the 20th century.
"The Surprising Origin of Fried Chicken" by Adrian Miller for BBC Travel
Building Houses out of Chicken Legs: Black Women, Food, and Power by Psyche A. Williams-Forson
This recipe for macaroni and cheese is from Mary Randolph's "Virginia Housewife," published in 1824. A relative of Thomas Jefferson, some historians speculate she may have received her macaroni and cheese recipe from James Hemings.
Is there a more quintessentially American food than macaroni and cheese? It has surprising origins, but was popularized early in American history thanks largely to an enslaved man - James Hemings, Thomas Jefferson's enslaved chef de cuisine. Its popularity among Black Americans is almost certainly due to the long history of macaroni and cheese in Southern (and mostly black-staffed) kitchens. Its use in railroad dining cars staffed by Black cooks also helps popularize it with Americans of all backgrounds.
"Macaroni and Cheese at Monticello" by food historian Leni Sorensen
The President's Kitchen Cabinet: The Story of the African Americans Who Have Fed Our First Families, from the Washingtons to the Obamas by Adrian Miller
"From Thomas Jefferson to Kraft: A History of Macaroni and Cheese" recorded lecture by yours truly
Obviously, this is not a complete list, but I hope you learned a little something new with this post. As we all celebrate Juneteenth, let's not forget to keep recognizing the contributions of enslaved people and their descendants in contributing significantly to American food and culture throughout our nation's history. Want to learn more? Check out last year's "Black Food Historians You Should Know" for even more further reading.
The Food Historian blog is supported by patrons on Patreon! Patrons help keep blog posts like this one free and available to the public. Join us for awesome members-only content like free digitized cookbooks from my personal collection, e-newsletter, and even snail mail from time to time! Don't like Patreon? Join with an annual membership below, or just leave a tip! Join on Patreon or with an annual membership by June 30, 2020 and get a picnic history packet mailed to your door!
Food History Happy Hour: Episode 30, Pink Garter Cocktail (1946)
Cover of the July, 1944 issue of "Woman and Home" magazine, featuring a war bride and her office husband, cutting their ration-friendly wedding cake, sans decorative paper cover meant to replace the frosting.
Our 30th episode! Hard to believe we started in March, 2019 at episode 1! In this episode of Food History Happy Hour, we made the Pink Garter cocktail from 1946 and discussed all things wedding food! We started off with WWII rationing and wedding cakes, moved into 19th century wedding breakfasts, why they were called "breakfasts," and the types of food served, including the Medieval origins of wedding cakes, which were originally (and sometimes still are) fruitcake! Then we moved onto trends in cake design, the influence of Queen Victoria on fashionable weddings, and launched into a discussion of famous literary weddings (including Laura Ingalls Wilder and Meg March from Little Women) which then devolved into an (attempted) discussion of what was served at Miss Havisham's wedding breakfast.
In earnest pursuit of Anna Katherine's request to know what was at Miss Havisham's wedding breakfast, I could find no official reference. The original text only refers to the bride's cake and an epergne filled with something cobwebby and rotting. Almost certainly fruit if, like Elizabeth theorized, Miss Havisham's wedding had taken place in the 1810s.
I did, however, find an etiquette book from 1834 that had this to say about weddings:
"The breakfast should be supplied by a first rate confectioner and the table should be as beautiful as flowers plate glass and china can make it. The ordinary menu of a wedding breakfast is as follows. Tea, coffee, wines, cold game and poultry, lobster salads, chicken and fish à la Mayonnaise, hams, tongues, potted meats, game pies, savory jellies, Italian creams, ices, and cold sweets of every description."
So lots of meat, seafood, and sweets, all served cold. I can only imagine what rotting lobster or fish smelled like in Miss Havisham's house. Yuck.
And while I wasn't able to find an actual menu from Queen Victoria and Prince Albert's wedding, I did find a clip from the show Anna Katherine was referring to!
The Pink Garter (1946)
Pink Garter cocktail recipe from the 1946 "Roving Bartender."
Tonight's cocktail came from perennial favorite The Roving Bartender by Bill Kelly, published in 1946. This was a very straightforward, very delicious drink. Super simple, but surprisingly complex-tasting. If you like raspberry lemonade, this drink will be right up your alley. If sweet drinks are not your thing, cut down on the grenadine, or up the gin ratio. It calls for:
1/3 ounce lemon juice
1/3 ounce grenadine
1 ounce dry gin
Shake with ice and strain into a martini glass. I garnished mine with a maraschino cherry for extra pizazz.
Still looking for more wedding food history? You can watch my illustrated talk as recorded recently for a library lecture!
That's all for this month's Food History Happy Hour! I've got a TON of talks coming up in June, so be sure to check out the events calendar, and we'll see you at the next Food History Happy Hour on June 18th!
The Food Historian blog is supported by patrons on Patreon! Patrons help keep blog posts like this one free and available to the public. Join us for awesome members-only content like free digitized cookbooks from my personal collection, e-newsletter, and even snail mail from time to time! Join by June 30, 2020 and get a picnic history packet mailed to your door!
Don't want to join Patreon? Use our new Tip Jar instead! You can make a one-time donation any time, not strings attached.
Like what you read, watch, or hear? Wanna help support The Food Historian, but don't want to commit to a monthly thing, or sign up for Patreon? Then you're in luck! You can leave a tip! This one-time (non-tax-deductible) donation helps keep The Food Historian going and pays for things like webhosting, Zoom, additions to the cookbook library, and helps compensate Sarah for her time and energy in helping everyone learn more about the history of food, agriculture, cooking, and more. Thank you!
Food History Happy Hour: Episode 29, Wine Spritzer
Thanks to everyone who joined me for Food History Happy Hour tonight! We talked about the history of diets, dieting, and diet culture, with forays into 19th century religious diets (including Sylvester Graham, Ellen H. White, and John Harvey Kellogg), raw food diets, veganism, changes in fashion influencing ideas about body types, the role of the Gilded Age and Progressive Era and WWI in informing modern ideas about dieting, willpower, and health, the invention of the calorie, the development of dieting and diet fads in the 1930s and '40s, including juicing and the Hollywood diet, we talked about Dr. Norman W. Walker, Gaylord Hauser, Dr. Weston Price, Adele Davis, the role of animal fats in heart disease research, the history of artificial sweeteners, environmental factors in fatness and obesity, and that diet culture is super toxic! I probably could have talked for another hour on this subject, so we can revisit it, if you want to! Let me know in the comments.
We also made a (red) wine spritzer (I thought it was a bottle of white wine, it wasn't) and the history of wine spritzers.
Wine Spritzer (19th century)
White wine spritzers are the classically low-calorie bar favorite in the late 20th century United States, but they date back to the early 19th century and are likely associated with the health and spa culture surrounding sparkling mineral waters, but may have also been simply an attempt to make an artificially sparkling wine!
Take your favorite wine - red or white - chilled, and cold club soda or seltzer or sparkling mineral water, also chilled. You can combine them in any ratio, but I think half and half is probably best.
The Origin of the Wine Spritzer
Modern Food, Moral Food by Helen Zoe Veit
A Brief and Bizarre History of Artificial Sweeteners
The Untold Truth of Weight Watchers
The Alkaline Diet: Past to Present
Obviously, I had a blast doing this episode and I think I need to now do some biography blog posts about fad diets and nutritionism and their proponents. Did you know Gaylord Hauser had a TV show? You can alsowatch an interview with Adelle Davis!
The Food Historian blog is supported by patrons on Patreon! Patrons help keep blog posts like this one free and available to the public. Join us for awesome members-only content like free digitized cookbooks from my personal collection, e-newsletter, and even snail mail from time to time!
The Irish Cocktail, Revisited
Photo of Anna Katherine's beautiful - and NOT blue - version of the Irish Cocktail (1902).
Some of you may have looked askance at the last episode of Food History Happy Hour where I made (or rather, botched) the 1902 Irish Cocktail. In my defense, it has been a long and rather sleep-deprived spring, and so I let my determination to do the cocktail outweigh my lack of alcohol knowledge, to rather disastrous results. The lesson? You can probably substitute one ingredient in a cocktail, but two or three is a bridge too far.
However, Food Historian friend (and Patreon patron!) Anna Katherine is actually an oenologist (that is, a wine scientist) and knows a great deal more about alcohol than I do. She clearly also has a much better stocked liquor cabinet. So she revisited the original recipe much more faithfully, and found the results much better.
Here's what she has to say:
[A]s a general rule I don't criticize another scholar's work, but after that...er... creation you produced Friday I had Questions. (And a healthy dose of Professional Curiosity.) So- substituting only Pernod for Absinthe, I made the Irish Cocktail. I agree with your estimation of 2oz for a small wine glass, and a dash is a scant 1/4th tsp. I also shook instead of pouring over shaved ice, because I didn't have any- but I compensated by shaking a bit longer than usual to get some melt into the drink, as would happen as you sipped something over shaved ice. The result was perfectly pleasant- a bit boozy, yes, but the dashes of Pernod, curaçao and maraschino added a touch of sweetness that brought out the vanilla notes in the curacao and whiskey, and added some subtle, complex spice around the edges of an otherwise straightforward drink. The lemon peel brought pulled the balance back in so it was focused instead of fat and sweet. Whiskey (made from malt and aged in old barrels) is more subtle and less oaky than bourbon (made from corn and aged in new barrels), so I suspect I had a softer, more integrated, and more balanced tipple than your alcoholic anise Shirley Temple. (I forgot the olive. Dammit.)
I never shirk from constructive criticism! Although it must be noted that Anna Katherine did technically substitute Cointreau for curaçao, even though some argue that Cointreau is just a version of curaçao, it is not generally labeled as such in liquor stores, so poor novices like me can't be blamed for buying the blue stuff, okay? ;)
Thankfully, we both agreed that the addition of an olive (the original recipe does not indicate ripe, Spanish, or pimento-stuffed) was a strange addition, anyway.
You can check the original post for the historic recipe, but Anna Katherine followed it pretty faithfully, except for the substitution of Pernod for the absinthe, which is much-maligned in history, as this excellent article outlines, but which is now "legal" again in the United States, although difficult to find on liquor store shelves.
Absinthe, of course, is chartreuse in color, but the recipe contains so little of it one wonders if it would have affected the color of the cocktail at all. Certainly the curaçao would not have been blue at that time, as the best guesses are it was tinted blue starting in the 1920s.
Many thanks again to Anna Katherine for taking on the task of trying a more accurate version of the recipe and reporting back the results!
Is your liquor cabinet well-stocked enough to try the Irish Cocktail? Do you think the olive would add anything? Let us know in the comments!
Food History Happy Hour: Episode 28, Irish Cocktail (1902)
"Destitution in Ireland. Failure of the potato crop" illustration was published in The Pictorial Times on 22 August 1846 (52). Image courtesy of the National Library of Ireland.
Thanks to everyone who joined me for Food History Happy Hour this month. We talked about all things Irish and food, including the origins of corned beef, Irish soda bread, the Irish Potato Famine, Irish slavery and prejudice, cabbage, brussels sprouts, and the role of brassicas in European and Asian cuisine, and we touched on carageenan or Irish moss pudding, scones and bannocks, Irish coffee, and Irish desserts.
Irish Cocktail (1902)
Tonight's cocktail came from Fox's Bartender's Guide by Richard K. Fox (1902). The 1902 edition was preceded by The Police Gazette Bartender's Guide, first published in 1888, and with a much more interesting cover. Richard K. Fox was the Irish immigrant publisher of The Police Gazette, widely considered the one of the first men's magazines, and which covered tabloid-style sensationalist news, manly (and illegal) sports such as boxing and cockfighting, coverage of vaudeville shows, and "girlie" images of burlesque dancers and other ladies of ill repute.
The cocktail itself is called "Irish" because of the use of Irish whiskey, which also features in several other cocktail recipes. Fox (or whomever was authoring the recipes) seemed rather fond of both absinthe and especially curacao, which feature prominently in most of the cocktail recipes.
I won't replicate my version of this recipe as I made a number of substitutes (some knowingly, some out of ignorance) and the end result was not to my taste. Perhaps your version will be better!
Irish Cocktail.
Use large bar glass.
Fill glass with shaved ice.
Two dashes of absinthe. (or anisette)
One dash Maraschino. (the liqueur, not the cherries)
One dash Curacoa. (he means Curacao)
Two dashes bitters.
One wine-glassful of Irish whiskey. (probably 2 ounces)
Stir well with spoon, and after straining in cocktail glass, put in medium olive and squeeze lemon peel on top. (a.k.a. a twist of lemon)
This cocktail took on a rather unappealing hue, in large part because modern Curacao, an orange-flavored liqueur, is colored bright blue (something that apparently dates to the 1920s). But even historically absinthe was green. Thankfully, Maraschino liqueur is clear. But blue, green, and brown (the whiskey) a muddy-looking cocktail make, so keep that in mind.
Episode Sources & Further Reading
The Irish Potato Famine - History.com
"The curse of Cromwell: revisiting the Irish slavery debate" - History Ireland magazine
"Is Corned Beef Really Irish?" - Smithsonian Magazine
"Corned Beef Contains No Corn, and Other Things You Didn't Know About Irish Food" - Cornell Daily Sun
"History of Soda Bread" - Society for the Preservation of Irish Soda Bread
"The short but fascinating history of Irish soda bread" - Trafalgar.com
"Irish Soda Bread: Not Actually Irish?" - Today.com
And I forgot to talk about Curacao! So here's a nice article from the Atlantic - "Behind the Caribbean's Iconic Liqueur"
Food History Happy Hour: Episode 27, Old Fashioned Fruit Punch (1924)
The meme that inspired tonight's happy hour! "I saw a bumper sticker that said, "Make tea, not war," and what a wild ride they are in for when they learn literally any fact about tea."
Thanks to everyone who joined us for Food History Happy Hour tonight! We made a version of "Fruit Punch" from 1924, doctored with some spiced rum. We also discussed the history of tea, coffee, and hot chocolate, the use of tea in 18th century punch recipes and in the Temperance movement, the influence of coffee houses on politics and science, the gendering of these drinks, and the difference between high tea, low tea, and afternoon tea.
Old Fashioned Fruit Punch (1924)
Fruit Punch recipe, Westminster Church Cook Book, Utica, NY, 1924.
We often think of fruit punch today as the bright red sugary concoction of questionable flavor profile. Historically, fruit punches were non-alcoholic alternatives to highly alcoholic party punches popular in the 18th century. This version was probably inspired by Philadelphia Fish House Punch, a heady mix of citrus fruit, rum, brandy, cognac, and black tea. Here's the original recipe:
1 cup very strong tea
1 pint ginger-ale
1 pint apollinaris (seltzer/club soda)
This makes about 10 glasses.
Here's the lovely alternative I made
1/2 cup sugar (this was VERY sweet, feel free to cut it to 1/4 cup)
juice of 2 oranges
1 cup ginger ale
1 cup seltzer
1/2 cup spiced rum
Stir tea and sugar together over ice, then and the other ingredients and stir to combine. Serve cold in small cups. This is very good and very smooth.
You could easily leave out the rum for a more Temperance-friendly non-alcoholic punch, or you can see other alternative punches, along with a history of Temperance, here.
Next weekend I'm going to have another tea party, but in the meantime you can review the one from last weekend! So fun.
Food History Happy Hour: Belmont Cocktail (1917)
Thanks to everyone who joined us live for Food History Happy Hour! We made the 1917 Belmont Cocktail and chatted about January holidays, including the Russian/Soviet Novy God, Twelfth Night, the Swedish Tjuegondag Knut, Robbie Burn's Day, random National Food Holidays, including National Fig Newton Day (today!), National Peanut Butter Brittle Day (my birthday!), and how on earth all those National whatever days got to be decided. Plus, since my birthday is coming up, we discussed birthday history and birthday cake history, as well as some general cake history.
Belmont Cocktail (1917)
Belmont Cocktail recipe, from "Recipes for Mixed Drinks" by Hugo R. Ensslin, 1917.
As those of you who have been following Food History Happy Hour for some time know, I often end up making pink drinks accidentally. But this time, in honor of the new year, and my upcoming birthday, I went looking for something that would be specifically pink! And the Belmont Cocktail came to mind. It's featured in Recipes for Mixed Drinks by Hugo R. Ensslin, published in 1917 and one of my favorite cocktail recipe books.
The directions aren't super clear. For instance, 2/3 of WHAT of gin? But I've decided that this is likely a ratio - 2 parts gin to 1 part raspberry syrup, and given that the sweet cream measurement is a pony (1 ounce, usually the other side of a jigger, which is 1.5 ounces), here's what I decided to use.
2 ounces gin
1 ounce raspberry syrup
1 ounce cream
Shake with ice, strain, and serve in a pretty cocktail glass. Garnish with a fresh or frozen raspberry if you are so inclined.
Sadly, this drink was NOT very good. I've since looked up other recipes, which say to use 2/3 of a GLASS of gin and 1/3 of a GLASS of raspberry syrup, which sounds like way too much. I found that while gin and raspberry probably would have been nice together, and raspberry and cream are definitely delicious, the gin was just too overpowering in this cocktail. It would have been much better as a gin fizz with cream. The addition of club soda or seltzer would have smoothed out the flavors.
I think this was probably my least drinkable cocktail ever for Food History Happy Hour! I was so sad, especially since I had such high hopes. SIGH. Must have been my ratios were off, but even other published recipes, it seems like way too much gin and syrup. Oh well. I'll have to track down something more palatable for February!
New Year's in Russia can be a bit complicated. Here's an explanation of the chronology of the calendar changes.
If you'd like to make your own belated Twelfth Night cake, check out this brief history and recipe.
If you'd like to host your own Burns Night, coming up on January 25th, Scotland has you covered with this Ultimate Guide to Burns Night.
Glenn asked during the livestream if the Belmont Cocktail was associated with the Belmont Stakes horse race. Although it's possible it was named for the race, it was never one of the "official" cocktails. You can learn more about the three official Belmont Stakes cocktails, with recipes, here.
As for national food holidays? Although a few are the result of official Presidential or Congressional proclamation, and more from state and local governments, most are just marketing ploys by food companies and restaurants.
Food History Happy Hour: New Year's Eve
Finishing my vanilla fig bourbon and ginger ale post-happy hour in front of the Christmas tree.
On New Year's Eve with broke with tradition a little and did a surprise THURSDAY Food History Happy Hour at 11 PM. Because it was spur of the moment, we didn't really have a specific topic, but we did talk about comparisons between 1920 and 2020, an update about my office/cookbook library, my family New Year's Eve traditions old and new, some of the "lucky" foods of NYE, the Swedish celebrations I grew up with, including Tjuegondag Knut and Sankta Luciasdag, 19th century New Year's menus, what I missed most in 2020, and hopes for 2021.
Vanilla Fig Bourbon Recipe
No historic recipe this time, but the fig bourbon turned out quite nicely! If you want to make your own, here's a nice recipe:
2 cups dried mission figs
bourbon to fill a quart jar
Put the figs in a quart mason jar. Cut the vanilla bean in half and add to the jar. Fill with enough bourbon to cover the fruit. Let age 3-12 months before consuming.
I had some on the rocks with ginger ale. And some of the figs may make their way into a boozy fruitcake at some point.
Not too many this time around, but here are a few to whet your whistle:
History of the New York Times Square Ball Drop
Coronavirus and Shades of the First World War
The NYE menu posted by @historicalmenusociety on Instagram
The next Food History Happy Hour will be on Friday, January 15, 2021 at 8:00 PM EST. We're gonna discuss more in-depth January holidays, including revisiting New Year's, Twelfth Night, Tjuegondag Knut, and my birthday, with a discussion of birthday cake history! See you next time.
Food History Happy Hour Episode 24, Eggnog (1954)
"Mr. Fezziwig's Ball," Frontspiece to "A Christmas Carol" by Charles Dickens, 1843.
Thanks to everyone who joined us for Episode 24 of the Food History Happy Hour! In this episode we made eggnog and talked about all things Christmas, including Medieval beverages, the origins of fruitcake, plum pudding, and mincemeat. Full list of historic Christmas beverages below, and here's a little more history on the Eggnog Riot of 1826 at West Point! We also talked briefly about Charles Dickens (hence the Fezziwig image!) and the 2017 movie "The Man Who Invented Christmas," which I recommend!
(Apologies for the fuzzy audio - not sure what happened!)
A LOT of historic recipes for eggnog call for party-sized portions. But there are lots of single-serve versions in vintage bartender's guides through the ages. I thought we would use this one, Practical Bar Management, by Eddie Clark, published in 1954, which, co-incidentally, is also the same year the movie White Christmas came out. If you'd like to catch up with the menu I put together to go along with White Christmas, you can see all the blog posts and recipes here.
Eggnog (1954)
"Eggnogg" recipe from "Practical Bar Management" by Eddie Clarke, 1954.
As you can tell, this recipe isn't exactly exact! Not even the spelling. Here's the original text:
"This drink can be made with either Brandy, Whisky, Rum, Gin, Sherry, or Port.
"Pour into the shaker: 1 measure of the desired spirit or 1 wine glass of the chosen wine. Add the contents of 1 egg, 1 tablespoonful of sugar, 1/2 tumbler fresh milk.
"Shake extra well and strain into a tall tumbler glass. Grate a little nutmeg on the drink before serving."
Here's my adaptation, which I shook over ice to make it cold, which I think watered things down a smidge. Still very good.
1 jigger spiced rum
1 pony bourbon
1 large egg, well-washed
Shake very well until cold and frothy. Grate some fresh nutmeg on top and serve cold.
I am not generally a fan of prepared eggnog you can buy in stores. It's usually thickened with carageenan, VERY sweet, and very strongly flavored. This homemade version was much nicer - not as thick (although you could use half and half or light cream instead of milk for a richer product and skip the ice), not nearly as sweet, and although the alcohol was very forward (you could cut back a bit if you want), it was quite nice - creamy with a frothy head and didn't taste much like eggs at all, surprisingly. I'm a fan!
Holiday Beverage Glossary
A LOT of different holiday beverages came up in the comments, so I thought I'd list a few with approximate ages and places of origin.
Hypocras/Hippocras - A mixture of red wine, sugar or honey, and spices, including cinnamon, ginger, grains of paradise, and long pepper. Other recipes contained nutmeg and/or galingale. Dating back to antiquity, the mixture got its name from the hippocratic sleeve - a type of filter to remove the spices from the steeped wine that was named after Hippocrates, who invented it to purify water. Sangria was purportedly inspired by hippocras. The drink may have been served hot and was popular in Medieval France.
Posset - A Medieval mixture of hot wine or ale, spices, and milk, which curdles in the alcohol. Some versions strained out the whey to make a sort of pudding. In the 16th century the dish evolved into something more similar to syllabub, using cream and lemon juice.
Syllabub - A mixture of cream and wine, whipped together until the cream separates slightly. Served cold. Often augmented with fruit juices and sugar and served as either a pudding-like dessert or a frothy punch. Popular in 18th century America.
Milk Punch - Traced to 17th century Scotland, milk punch is a mixture of brandy or bourbon, sugar, and milk. Sometimes the punch is clarified by heating the milk before adding the alcohol, adding an acid like lemon juice, or both, to curdle the milk so the solids may be strained out. Resulting in a clear but creamy-tasting alcohol. In the United States, milk punch is most commonly associated with New Orleans, especially at holiday times, including Mardi Gras.
Eggnog - Eggnog is probably a descendant of posset, as are most milk and alcohol mixtures. Made of eggs, distilled liquor, sugar, milk, and/or cream, recipes vary. Served in large quantities and especially popular in the 18th century, most recipes called for the egg yolks to be whipped with the sugar, milk, and alcohol, and the whites to be whipped separately, sometimes with whipped cream folded in, and floated on top. Fresh nutmeg is always grated over the whole, however you make it. Other countries in the Americas have variations, including coquito in Puerto Rico and ponche crema in Venezuela, and rompope from Mexico and Central America.
Tom & Jerry - Dating to the early 19th century and named after a play from the 1820s, Tom & Jerry is essentially hot eggnog. A "batter" of whipped egg whites, yolks, sugar, and spices is augmented with a hot punch of milk, rum, and brandy. The two are mixed to create the Tom & Jerry. The proliferation of storebought "batters" in the 20th century led to a rise in Tom & Jerry consumption in the 1940s, '50s, and '60s, with custom-made punch bowls and cups (often made of milk glass) were designed just for this specific beverage.
Flip - The flip has had a couple variations. In the late 17th century, it was a mixture of ale, distilled liquor, sugar, and occasionally but not always an egg or egg yolk, heated with a hot poker - causing the drink to spit and boil or "flip." Some recipes also called for the beverage to be "flipped" between two pouring jugs. Later variations got rid of the beer, kept eggs, and were served cold. I made a cold brandy flip for Food History Happy Hour several months ago, using my Cherry Bounce recipe.
Wassail - Made famous by the Gloucestershire Carol, wassail comes from the Anglo-Saxon for "good health" and was originally made with hard cider or ale with the addition of sugar and spices (sensing a theme?). Later varieties were made with wine and also included citrus fruit. The carol goes, "Wassail! wassail! all over the town, Our toast it is white and our ale it is brown;" referencing the practice of floating toast in the bowl.
Lambswool - Thought to be the original wassail, Lambswool is a type of mulled ale or cider with roasted apples or crabapples that was extremely popular in Elizabethan England and came to be associated with Twelfth Night celebrations, including blessing apple trees for the following year. Some recipes can include toasted bread in the bottom of the bowl over which the hot mixture of cider, spices, sugar, and roasted apples were poured. The apples were roasted on the hearth and the pulp squeezed out.
Smoking Bishop - Mentioned in Charles Dickens' A Christmas Carol, smoking bishop is made from port wine, roasted lemons or Seville oranges, spices, and lemon-rubbed sugar, served hot. The "smoking" part may come from the practice of burning off some of the alcohol while it was heating. Apparently a whole host of variations, called "the ecclesiastics," used different alcohols, including (according to Wikipedia), "the Smoking Archbishop (made with claret), the Smoking Beadle (made with ginger wine and raisins), the Smoking Cardinal (made with Champagne or Rhine wine) and the Smoking Pope (made with burgundy)."
Glogg - Popular in Scandinavia since the 16th century, glogg is a mixture of red wine, spices, distilled spirits, and often fruit juice, served hot.
Hot Buttered Rum - An American invention that combines rum, butter, sugar, spices, and hot water (later, hot cider). Also mentioned in White Christmas (1954).
So what do you think? Did I miss any historic holiday beverages? At our house, we always serve an 18th century punch called Second Horse Punch. Which, like most Christmas classics, needs to be made in advance! Do you have any special or traditional holiday beverages? Share in the comments!
Food History Happy Hour and the Food Historian blog are supported by patrons on Patreon! Join us for awesome members-only content like free digitized cookbooks from my personal collection, e-newsletter, and even snail mail from time to time!


text:
Egypt Central is an American  alternative metal  band from Memphis, Tennessee.

History

Formation and debut album (2002–2010)
Egypt Central was formed on October 2, 2002. Based in Memphis and named after one of its roads. They wrote and recorded for one year until generating a buzz in their hometown of Memphis, Tennessee. After eight shows, they caught the attention of former Lava Records CEO Jason Flom. Flom offered the band a record deal after seeing their live performances. Egypt Central's self-titled debut album was recorded with producer Josh Abraham in Los Angeles. It experienced many delays, eventually being released by Fat Lady Music on January 15, 2008. Two singles were released to promote the album: "You Make Me Sick" and "Taking You Down". These two tracks also ended up being on the soundtrack of the video game WWE SmackDown vs. Raw 2009. They have performed with bands like Disturbed, Seether, Sevendust, Hurt, Red, In This Moment, and many others.

There is rumored to be an entire second album which never got released due to legal issues with their record label. Two songs meant for this album, "Hate" and "California Dreams" (later reworked as "Citizen Radio" and released on the Murder in the French Quarter: Rare & Unreleased EP), were performed live while on tour in 2008.

White Rabbit (2010–2011)
Egypt Central completed work on their second studio album, entitled White Rabbit, in December 2010 with producer Skidd Mills and released it on May 31, 2011. The album received many positive reviews from many sources. The album's title track was released as the first single on March 1, 2011. The band toured from March–May on the Tour of the American Dream tour with Cold and Kopek. The band toured on their Down the Hole headlining tour with Abused Romance and Candlelight Red in June and with Burn Halo and Red Line Chemistry in July. In addition to several festival appearances, the band toured briefly with Hinder, Saving Abel, and Adelitas Way in August. The band supported Pop Evil on a number of shows in September followed by a supporting leg of shows with Hinder and The Red Jumpsuit Apparatus in October. The band opened for Staind at the Q103 Thanksgiving Hangover, November 26 at the Washington Avenue Armory in Albany New York. They then joined Puddle of Mudd and Pop Evil on December 9 for the 105.7 The X (WIXO) Nutcracker Eleven at the Expo Gardens in Peoria.

Breakup (2012-2019)

On December 3, 2012, after being inactive for a year, bassist Joey Chicago announced through a letter on Facebook that both vocalist John Falls and guitarist Jeff James would not be continuing on with the band, thus bringing an end to Egypt Central.

In 2014 a post was made to the band's Facebook page, announcing a new EP of previously unreleased songs titled Murder in the French Quarter, that was set for release on August 19, 2014.

Reunion & Burn With You (2019-Present)
On April 1, 2019 a mysterious teaser video appeared on the band's Facebook page.  The teaser appears to feature new music along with a cryptic 06 06 19 message.  The video was re-posted on May 6, 2019. On June 6, 2019 Egypt Central released "Raise the Gates" as a new single confirming a reunion. On June 18, 2019, another cryptic teaser appeared on both Facebook and Instagram with a new date 07 05 19.
On July 5, 2019 Egypt Central released "Dead Machine" on their Youtube channel. On April 13, 2020 Egypt Central released a new single "Over Soon" on all platforms.
October 20, 2020, the band announced on their Instagram page the release of a new single "Hunted" set for November 20. Another single, "Let Me Out", was released digitally on April 30, 2021. An EP titled Burn With You was released on July 9, 2021. On December 5th, 2021, the band released a new single, Beautiful Misery with rapper Mikes Dead. On February 22, 2022, the band announced a new single called No Place Like home with a date on their YouTube channel 3-10-22.

Band members

Official members
 Blake Allison - Drums
 Joey "Chicago" Walser - Bass
 John Falls - Lead Vocals

Former members
 Heath Hindman – Lead Guitar
 Jeff James - Rhythm Guitar
 Don Wray – Lead Guitar (2001–2004)
 Stephen "Worm" Williams – Lead Guitar
 Chris D'Abaldo – Rhythm Guitar

Discography

Studio albums

Extended plays

Singles

Music videos

See also
 Devour the Day

References

External links

 Egypt Central on MySpace
 Egypt Central at Purevolume

American alternative metal musical groups
American post-grunge musical groups
Atlantic Records artists
Musical groups established in 2002
Musical groups from Memphis, Tennessee
2002 establishments in Tennessee

redpajama_set_name: RedPajamaWikipedia


Sunrisers Hyderabad will take on a confident Kings XI Punjab at Hyderabad on Thursday. SRH posted a brilliant win over Mumbai Indians defending a target of 119. Kings XI Punjab are on a roll though, winning four matches on the trot. They have been helped by the Chris Gayle-storm as the West Indian himself won three matches with his bat. After being bashed up in two games, SRH bowling came together to wrap up an impressive 31-run win over Mumbai. Punjab have few weak links in the batting line-up. Yuvraj Singh is outdated and is visibly struggling in the middle. Sunrisers Hyderabad would eye revenge against Kings XI Punjab after the Gayle-storm demolished them in the away clash. KXIP, however, look the best team in the moment as they have been extremely competitive so far.
Best economical pick – Mujeeb Zadran is proving to be a game-changer with the ball in hand. His variations and the extra pace are proving to be very difficult for the batsmen to pick. He was given the tough task of defending 17 runs in the final over against DD and he defended it successfully. He dismissed Iyer on the final ball of the match to win the game for his side. Earlier, he had also bagged the big wicket of Rishabh Pant. Mujeeb returned with figures of 2/25 in his four overs.
Top captains & vice captains – KL Rahul has amassed 236 runs in 6 matches at an average of 39.33. His strike-rate is 180.15. So, considering form he would be the right pick for the captain position. So, considering his destructive form he would be the logical pick for the captain position. SRH captain Kane Williamson is at the top of the points table with 259 runs in 6 matches at an average of 51.80. So, he will be a good pick for Vice Captain role in your fantasy team.
Smart pick – In the bowling attack, KXIP bowler Andrew Tye picked up 9 wickets in 6 matches. He is a key bowler of KXIP. Notwithstanding, the Australian fast bowler will play a key role for your fantasy team.
Cautious Pick – Yuvraj Singh seriously needs to address his game plans ahead of this game. His stay at the crease was largely uncomfortable and the fans would like to see the vintage Yuvraj coming out soon on the field. Yuvraj scored just 14 runs in the 17 balls that he faced in the last match against DD.


text:
All-America Economic Survey
Majority of Americans support progressive policies such as higher minimum wage, free college
Published Wed, Mar 27 2019 2:26 PM EDT Updated Wed, Mar 27 2019 5:00 PM EDT
Steve Liesman@steveliesman
A CNBC survey finds majority support for five of six proposals that have been percolating in the national debate mostly.
These include paid maternity leave, government funding for childcare and boosting the minimum wage.
But a universal basic income is seen as a progressive proposal that goes too far.
The CNBC All-America Economic Survey was conducted March 18-21 of 800 Americans nationwide.
Nathan Congleton | NBC | Getty Images
From government-mandated paid maternity leave to tuition-free college, the CNBC All-America Economic Survey reveals a surprising American appetite for some very progressive policies.
In a survey of 800 Americans nationwide, with a margin of error of plus or minus 3.5 percentage points, the CNBC survey finds majority support for five of six proposals that have been percolating in the national debate mostly, but not entirely, from the Democratic side. On some of the issues, the survey even found majority Republican support.
"These are bread and butter kitchen table issues that families are dealing with if you're making less than $75,000 and I think that's contributing to the fairly high Republican support numbers,'' said Micah Roberts, partner at Public Opinion Strategies, the Republican pollster for the survey.
"I feel these types of proposals will be more closely debated and perhaps more closely supported within the public than maybe we would have anticipated," said Jay Campbell, partner at Hart Research Associates and the Democratic pollster for the survey. "There's desire out there for these."
VIDEO18:0618:06
Why college is so expensive in America
Markets and Politics Digital Original Video
Despite these findings, other questions in the survey show Americans still prefer the free market to the government when it comes to solving a host of problems.
But on the issue of maternity leave, 84 percent of the public approve of a federal requirement that employers provide paid maternity leave, paced by 94 percent support from Democrats, 83 percent from Independents and 73 percent from Republicans. Increased federal funding for child care is supported by 75 percent of the public, including overwhelming support from Democrats and Independents but also majority support from Republicans.
Perhaps explaining Republican support, President Donald Trump's 2020 budget proposal includes federal funding for both paid maternity leave and for child care. On other issues asked about in the survey, Republican support drops off considerably (though not entirely) even while there's majority support from the American public.
A healthy 60 percent majority support increasing the federal minimum wage to $15 per hour from $7.25. However, Republican support is only at 31 percent while Democrats and Independents sport strong majorities in favor.
More from the survey:
Optimism dips, but Americans still feel economy is in good shape under Trump: CNBC survey
Similarly, 57 percent of the public support tuition-free state and public colleges paid for with federal dollars, including 80 percent of Democrats and 61 percent of Independents. A small but not insignificant 28 percent of Republicans also support the plan championed by Democratic Presidential candidate Sen. Bernie Sanders.
How American health care got so expensive
Fixed Income Strategies
The hot-button issue of "Medicare for All'' also gets majority support at 54 percent, including from 81 percent of Democrats but just 19 percent of Republicans.
Campbell said he was not expecting the widespread support for tuition-free college and Medicare for all. "The fact that so many independents do come down in support of these two policies was surprising to me," he said.
A universal basic income, that is, where all Americans would be provided with some form of income from the Federal government whether they work or not, is seen as a progressive proposal that goes too far. Just 28 percent of the public backs the idea, including 45 percent of Democrats and just 6 percent of Republicans.
Importantly, the survey finds that four of the proposals --- on maternity leave, child care, raising the minimum wage and tuition free college --- have majority support in Republican congressional districts. But the pollsters are skeptical this means any of these proposal will be enacted.
"This (poll) says everything about how voters feel but not necessarily anything about what's possible," Roberts, the Republican pollster, said. "When you start attaching candidates and parties to these proposals, you start driving down those Republican numbers in significant ways."
When it comes to paying for these proposals, Americans are not shy about supporting higher taxes on the wealthy but they balk when it comes to taxing themselves. Sixty-one percent back the proposal from Democratic presidential candidate Sen. Elizabeth Warren, D-Mass., to tax wealth in excess of $50 million. And 58 percent back an idea, loosely tied to comments from Democratic Congresswoman Alexandria Ocasio-Cortez, to boost taxes on the wealthy to 70 percent on earnings above $10 million. Only 46 percent of the public supports repealing the 2017 tax cuts and just 30 percent want to eliminate all deductions, such as for home mortgages and charitable giving.
However, in what looked to be somewhat contradictory findings, Americans also lean towards more free market and less government when it comes to issues like reducing income inequality and increasing worker pay. In fact, 37 percent of the public say that increasing worker pay should be handled by the free market, compared to 11 percent who say it should be entirely the responsibility of government. Thirty-two percent say it should be only somewhat the responsibility of the government and 14 percent say mostly the government.
On the issue of reducing income inequality, the preference for the free market beats a preference for the government by 30 percent to 14 percent. Only on providing health care is there more of a split, with 28 percent preferring the free market and 24 percent preferring the government.
More In All-America Economic Survey
More Americans disapprove of Trump's trade policies than are in favor, CNBC All-America Survey finds
Steve Liesman
Market optimism rises in CNBC's All-America Economic Survey

redpajama_set_name: RedPajamaCommonCrawl


Tucson business Roofing deal services for roofing replacements, repair work, and roofing upkeep for property in addition to business homes. We offer outstanding customer care while setting up the very best quality roof services for our customers' homes by assisting house owners that are annoyed, baffled, or upset about the claim procedure or home loan business requirements for their storm harmed homes.
We work straight with insurance coverage and home loan business so that you do not need to, utilizing our roof and insurance coverage experience to offer you with as pain-free a claims procedure as possible.
If your house or company has suffered storm and hail damage, we can deal with the whole insurance coverage claim, fixing the roofing, window screens, and fences so that you need to handle one specialist.


B. Regarding flexibility. Payment terms a tremendous unsecured loans loan can span a month or two to as long as 5 years, depending on the amount and the negotiated criteria. But unlike secured loans, they can not adjust and lengthened health supplement a person's capacity to spend. Again, this can be gained via the news that there work just like back up assets threatened that the creditor can collect should the person that loaned can't meet the person's obligations. Essential inconvenient if you lose your job or be able to negotiate or someone you care about hospitalized. How might you handle your expenditures with your dues?
When looking to get a trading robot we have to sort through plenty of sales web pages. These pages want to display us that we can make 10 dollars, 000's just by buying right now there automated system.
Particular risk, on the other hand, can be varied away. The specific risk may also be referred to as unsystematic risk. Particular risks are risks which are unique to a stock. It provides business and financial risks in business associated with the stock. As well as that, liquidity risk. The amount of specific danger can be reduced through diversification. An example of specific risk is definitely, say news about a particular stock, where there is a hit by the employees in the firm where there are shares you own.
Once you take purchasing equipment off the table, the only real startup costs is indeed a significant investment in the product, a website, plus general office expenses. The particular Salt Life guys at first invested in about $50, 500 worth of stickers plus merchandise. As sales increased they reinvested in more products.
It is really a problem area many types of risks in business. Overestimating your target marketplaces knowledge of your business, product or service. Not really educating your target market within the benefits, advantages and unique selling proposition of your company, product or service is a cardinal error of many businesses. Because competitors are so stiff and people are usually flooded with so many sales text messages, your message is more accessible in order to forget that you think.
Negative debt is the kind of bills that are not being compensated on time as it should be. From time to time, each of us is past due on a bill that we did not remember to pay but for some of us, this is a constant thing of being past due. I know at that at least one time a year, that I forget to spend my water bill. This is just not negative debt. If you are among those people that have a car loan, Visa for Australia Card loan or a personal bank loan and are behind in your obligations, you have created negative financial debt for yourself. When you consistently paying out your bills late, you get yourself a how to become a financial risk manager. This influences on your financial score or even FICO. Ask yourself this query, would you loan yourself cash? Being honest with your self, you will say no.
IMPORTANT; the particular historical currency data offered by metatrader4 is not the best. The time frame available in metatrader4 is just not the smallest available. This can result in distorted results. We need to make use of tick data to get the essential results.
Now it needs to be said by selecting a trading robotic that can be returned to the industry can give us an automated method of making money. We also are aware that only through the use of tick info can we achieve a testing link between sufficient quality to make it successful.


T Bar Bangle w/Swarovski Crystals matched with Athenas Beauty Dangle Earrings w/Swarovski Crystals makes this the perfect gift set this Christmas. Features stunninng Kite shape cut by Swarovski . High quality 18K Gold plating made in Korea.


Everytime the task "backup of Administration server data" runs, two agent configured as gateway lost their connection with the administration server.
If I run the klcsngtgui and try sending an heartbeat I get the error "#1184 Access is blocked". The only way to make them working again is to restart the agent service on the two affected machines or the administration server service on the Kaspersky server.
The problem doesn't happen with other workstations in which the agent is not configure as gateway.
Please state the software versions.
This is the klnagchk. I can't see anything unusual and it's not a firewall/port problem because if I restart the service agent it works.
Could you please provide full GSI report with event logs from the problem host.
Could you please collect nagent traces and KSC traces in moment when the problem appear.
Backup task stops admin server service during backup process. Once the backup is complete, admin server service starts back and connection should be restored instantly or in 15minutes(syncronization period).
While admin server service is stopped admin server is not accessable for network agents of any kind(gateway, update agent or regular).
Could you please confirm that connection of gateway is not restored in 15-20 minutes, after admin server service is running?
Please provide us with GSI report from gateway host as well.
Yes, we recieved that GSI log. It was collected at admin server. For further investigation we need a GSI log from one of gatewat hosts.
Yes, we recieved that GSI log. It was collected at admin server. For further investigation we need a GSI log from one of gatewat hosts.
Unfortunately, that GSI log is from admin server host.
We will inform you as soon as we receive any new info from RnD team.
4) Wait a period of heartbeat. The problem should be reproduced.
Unfortunately, there are no new info yet.
We will inform you as soon as we recive a feedback from RnD team.


Kenneth Barden is a Senior Anticorruption and Good Governance Advisor with the Governance and Rule of Law Team. For many years, Ken was an independent consultant for several international development projects, including ones funded by USAID, the MCC, World Bank, UN, Asian Development Bank and others. Ken served as Team Leader for the USAID-administered MCC Threshold Indonesia Control of Corruption Project in Indonesia, working on anticorruption and judicial reform. Immediately prior to joining USAID, Ken was with the USAID Modernizing Financial Institutions project in the West Bank, where he led implementation of anti-money laundering and anticorruption activities. Ken's experience includes work in Eastern Europe, Central and Southeastern Asia, Oceania, the Middle East and Africa. He also has over 15 years of experience in municipal government. Ken holds a Juris Doctor from Indiana University, and a Bachelor's degree in Political Science from University of Indianapolis, as well as post-graduate work in Disaster Management from the University of Wisconsin and in International Humanitarian Law from the National Academy of Legal Studies and Research (NALSAR), in Hyderabad, India.
Land's End: Can an Island Nation Survive Without Its Islands?


Generally customer-oriented, and it's our ultimate focus on to become not only essentially the most trustworthy, trustable and honest provider, but also the partner for our clients for Direct Factory Herbal Pain Relief Patch , Direct Factory Pain Relief Patch , Chinese Herbal Pain Relief Patch , but more even important is our greatest support along with the competitive cost.
"Innovation, top quality and reliability are the core values of our company. These principles today extra than ever form the basis of our success as an internationally active mid-size company for Direct Factory Herbal Pain Relief Patch , Direct Factory Pain Relief Patch , Chinese Herbal Pain Relief Patch , We have constructed strong and long co-operation relationship with an enormous quantity of companies within this business overseas. Immediate and specialist after-sale service supplied by our consultant group has happy our buyers. Detailed Info and parameters from the merchandise will probably be sent to you for any thorough acknowledge. Free samples may be delivered and company check out to our corporation. Negotiation is constantly welcome. Hope to get inquiries type you and construct a long-term co-operation partnership.


text:
Crassula columnaris is a succulent plant native to South Africa and Namibia.

References

columnaris
Flora of the Cape Provinces
Flora of Namibia
Plants described in 1778


Despite the early stigma of unreliable and dirty analysis, PGC survived because of the dedication of a small handful of workers who were convinced that most practitioners were to blame for their failures rather than the tool they purported to use.
The method has re-emerged as an active member of the analytical chemist's armoury. This is handsomely substantiated by each successive issue of the Journal of Analytical and Applied Pyrolysis.
Material gain has resulted from the adoption of hyphenated instrumentation (e.g. coupling with high speed quadrupole mass spectrometry or Fourier transform infrared spectrophotometry) and has most certainly elevated the status of the technique.
See also: N/Chromatography: Gas: Detectors: Mass Spectrometry; Detectors: Selective. III/Archaeology: Uses of Chromatography in. Art Conservation: Use of Chromatography in. Humic Substances: Gas Chromatography. Space Exploration: Gas Chromatography.


The comprehensive program includes: a one-week hands-on leadership institute, two years of professional mentoring, participation in the EERI Annual Meeting and possible participation in a policy or reconnaissance-related activity. For this class, the leadership institute and EERI annual meeting will be back-to-back in July in Alaska. Two highlights of this engaging program are the group and individual projects, both targeted at real issues in seismic safety. Funding is being provided by a gift from Professor George Housner, one of EERI's founding members, and support from the Federal Emergency Management Agency (FEMA) and the Global Facility for Disaster Reduction and Recovery (GFDRR) of the World Bank.
Three Fellows in the next class will be GFDRR-Housner Fellows, specifically from high priority GFDRR countries (see https://www.gfdrr.org/node/156 for list). There is no set age range for the program—if you consider yourself a young to mid-career professional, this may be the program for you.
Each class will have 5 to 8 members. More information and application requirements are available at http://www.eeri.org/projects/housner-fellows-program .
Applications are due by March 1, 2014. Selected Fellows will be announced by April 15, 2014.


text:
Fifteen ships of the French Navy have borne the name Amphitrite, after Amphitrite, a Greek sea goddess.

Ships named Amphitrite
 ,  a fourth-rank 42/44-gun ship built at Rochefort by the design of Pierre Masson. She was in private service beginning 1698, when she carried a Jesuit mission to Canton under the leadership of Father Joachim Bouvet. She was recommissioned in 1704, and lost to a fire in 1713.
 , a third-rank ship launched October 1700 at Dunkirk as a 50/52. It was later converted to a later 46/48, was renamed Protée in March 1705, and deleted 1722.
 , launched at Bayonne and wrecked 1745, was the lead ship of the class of the same name, a 30-gun design of 1744 by Venard, with 26 x 8-pounder and 4 x 4-pounder guns.
 , a
 , a corvette
 , a fluyt
 , an aviso
 , a 52-gun frigate, bore the name during her career
 ,  a 44-gun , scuttled in 1809 during the British invasion of Martinique.
 , a  launched October 1814 at Venice, transferred to the Austrian Navy after that year's annexation of Venice, and renamed Anfitrite and later Augusta.
 , an Armide-class frigate, bore the name during the Bourbon Restoration. She was deleted in 1821.
 , a  seventy-four on the First French Empire, bore the name after she was razéed into a 54-gun frigate during the Bourbon Restoration.
 , a lorcha built in Indochina.
  was an  launched in 1914 and struck in 1935.
  was a  launched in 1930 and sunk in 1942.

Ships with similar names
 a requisitioned trawler.
 a requisitioned yacht, used as an auxiliary patrol boat.

See also

Notes and references
Notes

References

Bibliography

French Navy ship names


DENTON MASONIC MUSEUM AND LIBRARY, INC.
Texas Taxpayer Number assigned to DENTON MASONIC MUSEUM AND LIBRARY, INC. is 12057395555. Texas SOS File Number of this company is 0800710676. This company state of formation is Texas.
DENTON MASONIC MUSEUM AND LIBRARY, INC. mailing address is 316 W HIGHLAND ST DENTON, TX 76201-6816. Registered office street address is 316 WEST HIGHLAND DENTON, TX 76201. You can find this business by geo coordinates: 33° 12' 33" N , 97° 8' 5.9" W.
DENTON MASONIC MUSEUM AND LIBRARY, INC. was incorporated on Thursday 21st September 2006, so this company age is twelve years, six months and thirty days. Company right to transact business in texas is currently ACTIVE.
DENTON MASONIC MUSEUM AND LIBRARY, INC. agent is TRUITT LEAKE. Check more denton companies.
Name DENTON MASONIC MUSEUM AND LIBRARY, INC.