John Allen Bradley

HILLARY? HAD ENOUGH? It’s the tale of an ancient, smelly witch, with a blood curdling cackle, who invades a castle and takes over. I’m going to recount the first time I ever met Hillary Clinton. It was on Marine One, helicoptering to Camp David for a weekend, with the First Family. I was brand new to the Military Aide position and this was my first trip to Camp David. It was a Saturday morning and I was a little trepidatious, to say the least. Of course, I’d heard all about Hillary from my predecessor. In my few weeks of “in briefings” before I assume this volatile position, her name came up frequently. He’d warned me about her temperament and her propensity to go off on any and all staffers, including her husband. In fact, during my “in briefings” he told me that I could upset Bill Clinton, and he’d brush it off. But if I were to piss Hillary off, she’d rip my heart out. Now, I’m a fairly intelligent guy so I registered it. Don’t piss her off.🤣 On this particular morning, and every other time on a presidential trip, I’d always boarded Marine One last, letting the First Family board first along with the doctor and Secret Service agents. I always used the rear steps, with “the football.” My seat on the helicopter was always immediately adjacent to the president and “First Lady.” On this particular day, Chelsea was also coming. I sat in my assigned seat, set the “football” down and approached Hillary. “Hi ma’am, I’m Major Buzz Patterson. I’m the new Air Force Aide. Wonderful to meet you.” I also introduced myself to Chelsea and sat back down. Hillary was curt and quiet. She nodded without saying a word. Chelsea was rude and looked at me like I had 3 heads. The disdain for the military among these two was palpable. My predecessor was right, “Well, that was awkward,” I thought to myself. It never got “not awkward.” 🤣🤣🤣

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Sama Hoole

@SamaHoole

about 12 hours ago

Almost every great cuisine on earth was built on meat that had started to rot. Take the Romans. They seasoned nearly every dish in the empire with the liquid from fish guts packed in salt and left in the sun for three months. The sauce was called garum, and they could not get enough of it. It went on every table, from the cheapest kitchen to the emperor's own, the finest grades fetching more per jar than perfume. By any modern reading of the label, it was spoiled fish. The whole Mediterranean adored it, and its descendants are in your cupboard right now, in the fish sauce and the Worcestershire. Garum was no freak exception. Look at almost any traditional culture and you find a prized staple that a modern food-safety officer would condemn on sight. In Iceland they make hákarl, Greenland shark buried in gravel and fermented for months. The fresh shark is genuinely poisonous, so loaded with urea that eating it raw leaves you staggering as if drunk. The fermentation breaks the toxins down and turns a flesh that would harm you into a food that keeps for years. In Greenland the Inuit pack whole seabirds into a sealskin and bury it under stones to ferment. The Swedes tin fermented herring so pungent it has to be opened outdoors. And it is not only the far north. The British gentry hung their pheasant until the bird was frankly high, right on the edge of rot, because that was when the flavour was best. A dry-aged steak is beef left for weeks until a crust of mould forms, scraped off before the butcher charges you a small fortune. Controlled decomposition, and the connoisseurs queue up for the funk. None of this means your ancestors had iron stomachs you have somehow lost. You have the same stomach. You are simply frightened to use it. We entered the meat business as scavengers, long before we were good hunters, working over the carcasses other predators left and cracking the bones for marrow. The body still carries the receipt. The human stomach runs at a pH of around one and a half, as savagely acidic as a vulture's, sitting right down among the dedicated eaters of carrion. That acid is a weapon. It evolved to destroy what breeds in a dead body before it ever reaches your gut. You are built to handle meat well past fresh. Which puts that little date on the packet in its place. The sell-by date is a recent commercial convenience, not a cliff edge beyond which food turns to poison at the stroke of midnight. The honest part, because it matters. Fermentation and ageing are controlled transformations, a world away from mince forgotten in a warm car. Some spoilage is genuinely dangerous, and a few of these traditions can kill if done carelessly. The skill was always in knowing the difference. But a species that built rotted-fish sauce and fermented shark into its proudest cuisines was never going to be felled by a steak two days past its date. This is what you are for. They were scavengers with the gut to match. And so, under all the shrink-wrap, are you.

SamaHoole's tweet photo. Almost every great cuisine on earth was built on meat that had started to rot.

Take the Romans. They seasoned nearly every dish in the empire with the liquid from fish guts packed in salt and left in the sun for three months. The sauce was called garum, and they could not get enough of it.

It went on every table, from the cheapest kitchen to the emperor's own, the finest grades fetching more per jar than perfume. By any modern reading of the label, it was spoiled fish. The whole Mediterranean adored it, and its descendants are in your cupboard right now, in the fish sauce and the Worcestershire.

Garum was no freak exception. Look at almost any traditional culture and you find a prized staple that a modern food-safety officer would condemn on sight.

In Iceland they make hákarl, Greenland shark buried in gravel and fermented for months. The fresh shark is genuinely poisonous, so loaded with urea that eating it raw leaves you staggering as if drunk. The fermentation breaks the toxins down and turns a flesh that would harm you into a food that keeps for years.

In Greenland the Inuit pack whole seabirds into a sealskin and bury it under stones to ferment. The Swedes tin fermented herring so pungent it has to be opened outdoors.

And it is not only the far north. The British gentry hung their pheasant until the bird was frankly high, right on the edge of rot, because that was when the flavour was best. A dry-aged steak is beef left for weeks until a crust of mould forms, scraped off before the butcher charges you a small fortune. Controlled decomposition, and the connoisseurs queue up for the funk.

None of this means your ancestors had iron stomachs you have somehow lost. You have the same stomach. You are simply frightened to use it.

We entered the meat business as scavengers, long before we were good hunters, working over the carcasses other predators left and cracking the bones for marrow. The body still carries the receipt. The human stomach runs at a pH of around one and a half, as savagely acidic as a vulture's, sitting right down among the dedicated eaters of carrion.

That acid is a weapon. It evolved to destroy what breeds in a dead body before it ever reaches your gut. You are built to handle meat well past fresh.

Which puts that little date on the packet in its place. The sell-by date is a recent commercial convenience, not a cliff edge beyond which food turns to poison at the stroke of midnight.

The honest part, because it matters. Fermentation and ageing are controlled transformations, a world away from mince forgotten in a warm car. Some spoilage is genuinely dangerous, and a few of these traditions can kill if done carelessly. The skill was always in knowing the difference.

But a species that built rotted-fish sauce and fermented shark into its proudest cuisines was never going to be felled by a steak two days past its date. This is what you are for.

They were scavengers with the gut to match. And so, under all the shrink-wrap, are you.

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Pascal Najadi

@imPascalNajadi

about 12 hours ago

HOLEE SHIZZLES‼️A TRAP IS SET! 🚨 Obama Can now be summoned before a Grand Jury, but he CANNOT Plead the 5th because he has immunity from Prosecution “He HAS TO TELL THE TRUTH… if he lies as a private citizen about what he did as President, he will not longer have that immunity. And that is the TRAP that Obama is potentially facing. The irony is that on January 5, 2015, Obama presided over a meeting in the White House where the FBI just cleared General Mike Flynn of any wrongdoing.. and they schemed in that meeting how they might jam up @GenFlynn . That’s when they came up with the idea to lure him into an interview, catch him in a lie, and then prosecute him that way. Barack Obama now is about to face a similar situation,” BOOMERANG 🪃 💥 FOLLOW @John17thletter_ THE NEXT DROP WILL BE SHOCKING

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Myrna 𝕏

@GigaBeers

about 14 hours ago

He just graduated high school...to planning a drone-bomb terror attack on the White House UFC Freedom 250 event 😳 FBI arrested 19 yr old Tycen Proper from Ohio. What the hell is going on with these kids? Lock him up for life or worse? What do you think? 👇

GigaBeers's tweet photo. He just graduated high school...to planning a drone-bomb terror attack on the White House UFC Freedom 250 event 😳

FBI arrested 19 yr old Tycen Proper from Ohio. What the hell is going on with these kids?

Lock him up for life or worse? What do you think? 👇 https://t.co/jgtWsyljkk

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Sama Hoole

@SamaHoole

about 13 hours ago

"Bacon is a Group 1 carcinogen, same category as smoking." You have heard it a hundred times. Here is what that category actually measures. The WHO's cancer agency sorts things into groups. The crucial thing nobody bothers to explain is what the groups are sorting by. They sort by how confident we are that something can cause cancer at all. They do not sort by how much it raises your risk. So Group 1 simply means "we are sure this does something." It lumps together: - Tobacco smoking - Sunlight - Alcohol - Processed meat Same group. Wildly different danger. Smoking raises lung cancer risk by something like two thousand per cent. Processed meat raises bowel cancer risk by around eighteen per cent in relative terms, which on the absolute numbers works out to roughly one extra case per hundred people over a lifetime of eating it daily. Putting bacon and cigarettes in the same sentence is like calling a sparkler and a landmine both "explosives," then telling people to handle the sparkler with bomb disposal gloves. The classification grades the strength of the evidence, not the size of the threat. Once you understand that, the scary headline does most of the work of debunking itself.

SamaHoole's tweet photo. "Bacon is a Group 1 carcinogen, same category as smoking." You have heard it a hundred times. Here is what that category actually measures.

The WHO's cancer agency sorts things into groups. The crucial thing nobody bothers to explain is what the groups are sorting by.

They sort by how confident we are that something can cause cancer at all. They do not sort by how much it raises your risk.

So Group 1 simply means "we are sure this does something." It lumps together:
- Tobacco smoking
- Sunlight
- Alcohol
- Processed meat

Same group. Wildly different danger. Smoking raises lung cancer risk by something like two thousand per cent. Processed meat raises bowel cancer risk by around eighteen per cent in relative terms, which on the absolute numbers works out to roughly one extra case per hundred people over a lifetime of eating it daily.

Putting bacon and cigarettes in the same sentence is like calling a sparkler and a landmine both "explosives," then telling people to handle the sparkler with bomb disposal gloves.

The classification grades the strength of the evidence, not the size of the threat. Once you understand that, the scary headline does most of the work of debunking itself.

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NASA

@NASA

about 14 hours ago

LIVE: An uncrewed @SpaceX Dragon spacecraft is preparing to head back to Earth with cargo and scientific experiments from the @Space_Station. Undocking is scheduled for 12:05pm ET (1605 UTC). https://t.co/RAc6LEvOcX

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Elon Musk

@elonmusk

about 13 hours ago

The politicians imprison people to hide their crimes

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Narendra Modi

@narendramodi

about 19 hours ago

Reached Evian, France for the G7 Summit. Looking forward to engaging with world leaders and exchanging views on key global issues. India remains committed to advancing collective efforts for a more sustainable and prosperous planet. @G7