You've gotta love Jews more than you hate Nazis.
You've gotta love trans folks more than you hate TERFs.
You've gotta love your unhoused neighbors more than you hate the billionaires.
You've gotta love immigrants more than you hate ICE.
You've gotta love queer kids more than you hate christian fundamentalists.
You've gotta love fat people more than you hate the diet industry.
You've gotta love disabled people more than you hate the insurance companies.
You've gotta love your fellow humans more than you hate the worst that humanity has to offer. You don't have to like every person you're fighting for, and you sure as hell don't have to give up your righteous anger, but hate is ultimately corrosive.
You've gotta love.
before you vaguepost, THINK:
T- do i know what its about
H- are you going to tell me what its about
I- i want to know what its about
N- can you give me a little hint maybe
K- please i need to know
One of the hardest things to learn as a leftist is that there are a lot self proclaimed leftists that are actually totally cool with abusive social systems, they just don’t like that they’re the ones being abused. The solution to male supremacy isn’t woman supremacy, it’s no supremacy. The supremacy is the bad part. This line of thinking is how you get TERFS and the NOI
man having your life even a little bit together will really make you realize how chronically sleep-deprived and poorly fed and under-enriched everyone is and then when they turn to you to implicitly agree that that's just the natural state of existing you feel like the asshole for being like "actually I think you might benefit from eating breakfast regularly and picking up a new hobby"
does anybody else remember that reality show where they gaslit a bunch of americans into thinking they were competing to marry prince harry but it was really just some guy
I think a great way to improve communication with kids (and adults) is to make every yes or no question a this or that question.
I started doing it when after brain surgery my husband had trouble forming responses to questions for a while, and realized that the habit was helping my students engage more truthfully with me.
Some examples:
Yes/No: “Did you clean up your room like I told you?”
This/That: “Did you clean up already, or do you still need to do that?”
Yes/No: “Are you going to sit quietly?”
This/That: “Are you ready to sit and do our quiet activity, or do you need some time by yourself first?”
Yes/No: “Are you doing anything fun for your birthday?”
This/That: “Are you having a party on your birthday, or are you going to relax?”
I think many children (and adults!) are averse to telling adults “No,” especially when a command is implied. (“Did you clean your room?” “Are you going to sit quietly?” Hmmm if I say ‘no’ I will be in trouble with the adult.) So they are actually pretty likely to just lie and say what they think you want to hear.
Presenting a this or that question provides an alternative to lying, a ‘no, but’ scenario where they are presented with the reasonable consequences of a No (“if you’re not ready to sit quietly, you cannot do our quiet activity with us yet.”)
Whenever I think about the value of something being done by a person who really understands the job from a lifetime of experience, I think of my first restaurant job. My goal was to work every position, and I started with a year and a half in the dish pit at 16yo.
When i started as a dishwasher, i was trained by an old career dish pit man named Claudio. He'd spent his whole life washing dishes. It allowed him to move to just about any city in the world that he wanted to and get a job without having to deal with complex hiring processes or strict resumé requirements. Which was the main thing he wanted out of a career. I still think about him.
He'd seen a lot of people come through that station who either didn't consider it a real job or thought it was beneath them, on their way to "better" or "more important" things. And, in retrospect, those first two days he was sort of doing the minimum with me that he could do and still respect himself when he told the manager he'd trained me.
But, maybe it was because i was really interested in learning all the positions there were in a restaurant because i knew they were ALL important, or because i was a hard worker, or maybe it was because i tried to have real conversations with him in my broken spanish and did my best to not make him speak any english unless he wanted to, but after a couple days there was a big shift in the way he and i worked together, and he started to really teach me.
That place ran the dish pit with one dishwasher, so when he was done training me I was going to be doing the job on my own.
The thing that stuck with me the most, for the rest of my restaurant career, was this... and it wasn't just the actual things he was saying, but a completely new way of looking at what i was doing within the context of how the restaurant ran. I came in for my 3rd day and he said
"When you work alone, you want to go home by midnight?"
we clocked on at 3:30 and took a half hour lunch break and usually skipped our tens, so, yeah i absolutely did want to get off work by midnight
Then, even tho i already knew where most of everything was by that time, he took me around and showed me all the dishes, cups, pots and pans, spatulas, silverware, had me look at all of it. Then he told me to remember that almost every one of the dishes I was looking at would be used more than once by the end of our shift- we were clocking on to wash the entire building full of dishes multiple times.
Then he led me back over to the industrial dishwasher most restaurants have, which looks like this:
and then this 60 year old career dishwasher from Mexico City said the thing that changed how I looked at restaurant jobs forever
"This machine takes two full minutes to run a cycle. We are on the clock for 8 hours. That means we have a maximum of 240 times we can run this machine. If you want to wash all those dishes, clean your station, mop, and clock off by midnight? This machine has to be on and running every second of the shift.
If you don't have a full load of dishes collected, scraped, rinsed, stacked, and ready to go into the dishwasher the second it's done every single time? You can't do it. If, over the course of 8 hours, you let this machine lay idle for just one minute in between finishing each load and being turned on again? Instead of 240 loads, you'll do 160 loads.
[like, literally, he had done this math, he had these exact figures]
160 loads instead of 240 loads means you are doing 20 loads in an hour instead of 30 loads. That means the dishes are going to pile up. The cooks will run out of pots and pans and will have to stop and wait for you, the servers will run out of plates and cups and have to stop and wait for you, and your night is going to SUCK. Every part of how this restaurant works can grind to a halt because of that idle minute between dish loads, and if it does you'll have an entire building of people in a hurry and all waiting on you.
And it means you're going to be here until 2 am doing the 200+ loads of dishes this restaurant goes through every night.
For this to work, you MUST have this dishwasher on and running every minute of the shift. As soon as you turn it on you have two minutes to have the next load ready. See these large items i put to the side down here? One or two of them takes up all the space in the machine. I keep them here so that if the machine finishes and shuts off before i'm ready for it i can stick one of these in there and turn it on again immediately. You have to think like that to do this job without stress."
The way he was looking at how the whole restaurant ran, the way he was looking at how he'd spend each minute of the entire shift, the way he broke down what the physical limits were and how to max them out so he could do his job and go home on time without stressing out... The way this 60 year old guy, who had never had professional ambitions beyond being a dishwasher, was still such a competent and brilliant expert in his field.
It was all such an important lesson, and one that stayed with me through every position i went on to work in restaurants, dish pit, busser, server, cook, all the way up through manager before I finally got out of my restaurant career
Claudio never wanted to be anything but a dishwasher who didn't stay any later than he had to.
But he knew how that restaurant ran better than most of the other people in it. I never had a chance to truly thank him for the specific lesson he taught me, because while it had an immediate impact, I didn't really understand how valuable a lesson it was until much later.
But I've thought about Claudio and what i learned from him many MANY times in my life.
”This portrayal of a marginalized group was wrong then and is wrong now” and “This portrayal of a marginalized group was very progressive for the time period and paved the way for more representation while likely limited by factors outside of the creator’s control” are two statements that can and should ABSOLUTELY coexist and be kept in mind when interacting with older media
Great example
look, if i catch sight of a mutual's unfortunately popular post in the wild dragging their flailing body behind it, i am obligated to smack that pony's ass and send them for another round of the pasture. i'm sorry, it's nothing personal, but it's in my contract
This is crazyy good for her
phuck it, we're doing T shots on the Holy Phible
i need pepple to understand that in the first place leather has always been made from the byproducts of butchering animals for meat, otherwise the skin is just tossed and unused. there were some companies farming for leather for a while, particuarly alligator leather, but those were not the norm. peta did so much harm in their campaigns against leather as a concept (its not unethical. yoi get the skin when an animal dies. thats why most leather clothes in the usa are cow leather, bc thats the biggest meat animal here) that its almost impossible to buy anything "leather" that isnt made of plastic that it so fragile and shitty that the very Thread Holding It Together rips the fibers apart. it will last for maybe a year two if youre lucky, and wont biodegrade and was made out of something that isnt naturally occurring in the first place and is one of the biggest causes of pollution globally
i do not care if you personally think nobody should slaughter or eat animals, it is Going to happen anyway. you cannot be so obtuse thst you think making more plastic that causes pollution endless damage to the animals you claim to care about so much is better than omnivorous human beings eating other animals and using their bodies completely.
I had previously seen the bottom image with zero context like 5 times before finally finding the context post and that’s why I love tumblr.
