https://www.theguardian.com/lifeandstyle/2023/aug/02/everything-youve-been-told-is-a-lie-inside-the-wellness-to-facism-pipeline

Crunchy left to alt-right pipeline, again.

Inflation:

https://www.bls.gov/opub/ted/2023/consumer-prices-up-3-0-percent-over-the-year-ended-june-2023.htm

Unemployment:

Stock market:

Some people:

just like to complain.

https://threadreaderapp.com/thread/1055833113455144962.html

My beautiful, liberal university town, y’all.

😥

https://newsroom.collegeboard.org/statement-ap-psychology-and-florida

This is what Republicans spend their energy on instead of fixing actual problems in their states:

• Banning classes on African American history
• Banning classes on psychology because they say “gay”
• Banning classic literature
• Banning gay marriage (NC’s Amendment One)
• Banning migrant labor (AL’s HB-11, iirc)
• Restricting voting by forcing counties to have only one polling place

https://chapelboro.com/local-election-coverage/significant-change-in-chapel-hill-politics-local-expert-on-2023-town-council-school-board-race

«the way that would happen is (if) the progressive vote gets split too many different ways, especially with the low-profile nature of school board elections. There may not be that many conservative voters in Chapel Hill and Carrboro, but if they’re all voting the same way while the progressives are voting all over the place, (that’s a) potential recipe for disaster.»

podcasts.apple.com/us/podcast/sound-of-freedom/id1346207297?i=1000622568391

The last third or so of this is creepy and sad. Creating demand just to bust small fish on camera without actually fixing the problem or caring for the kids, along with mythmaking that The Children Are in Danger but only in non-US countries, not the US.

https://www.axios.com/local/raleigh/2023/07/28/best-rooftop-bars-raleigh-durham-chapel-hill

https://www.usatoday.com/story/money/2023/07/26/americas-richest-women-2023/70468426007/

1. Diane Hendricks, 76. Net worth: $15 billion. Source: Building Supplies
2. Judy Love & family, 85. Net worth: $10.2 billion. Source: Gas stations
3. Judy Faulkner, 79. Net worth: $7.4 billion. Source: Heathcare software
4. Lynda Resnick, 80. Net worth: $5.3 billion. Source: Agriculture
5. Thai Lee, 64. Net worth: $4.8 billion. Source: IT provider
6. Johnelle Hunt, 91. Net worth: $4.4 billion. Source: Trucking
7. Gail Miller, 79. Net worth: $4.2 billion. Source: Car dealerships
8. Marian Ilitch, 90. Net worth: $4 billion. Source: Little Caesars Pizza
9. Elizabeth Uihlein, 77. Net worth: $3.7 billion. Source: Packing materials
10. Peggy Cherng, 75,. Net worth: $3.1 billion. Source: Fast food

But, what picture do they use?

Smashed Zucchini with Chickpeas and Peanuts

Side

Cook Time: 15 minutes | Total Time: 15 min | Servings: 4 servings

Ingredients:

1 1/2 to 2 pounds zucchini (about 3 to 4 medium)

1 jalapeño, halved lengthwise, stemmed and sliced into 1/8-inch-thick half-moons

2 limes, 1 zested and juiced, the other cut into wedges for serving

Kosher salt (such as Diamond Crystal)

1/4 cup extra-virgin olive oil, plus more for serving

1 (15-ounce) can chickpeas or 1 1/2 cups cooked chickpeas, rinsed and patted dry

1/4 cup roasted peanuts (salted or unsalted)

1 1/2 teaspoons ground sumac, coriander or a coriander-based spice blend like baharat or berbere

Directions: Trim the zucchini ends and slice lengthwise into quarters. Position cut sides down, then smash with the side of your knife until craggy and split. Rip into 1/2- to 1-inch pieces. Transfer to a colander set in the sink, then toss with the sliced jalapeño, lime juice and 1 1/2 teaspoons salt. Let drain while you cook the chickpeas. Heat the oil in a medium nonstick skillet over medium heat. Add the chickpeas and peanuts and cook, stirring occasionally, until the chickpeas are lightly browned and crisp, 5 to 10 minutes. Remove from heat and add the lime zest, sumac and a sprinkle of salt. Stir until fragrant, then taste and add more salt as needed. Shake the zucchini to get rid of any excess liquid, then transfer to a platter or plates. Drizzle with a little olive oil, then top with the chickpeas. Get a spoonful of everything and taste. Add salt and a squeeze of lime until flavors are bright and zingy. Serve warm or at room temperature (although the chickpeas will become less crispy as they sit with the wet ingredients).

Notes: Easy on the salt.

Source: https://cooking.nytimes.com/recipes/1023262-smashed-zucchini-with-chickpeas-and-peanuts