Portside

"Our apologies, good friends, for the fracture of good order, the burning of paper instead of children, the angering of the orderlies in the front parlor of the charnel house. We could not, so help us God, do otherwise.” -- Remembering the Catonsville 9.

“If you look at the strongest unions today, they are our public sector education unions and these are unions that by and large are made up of women with women leaders,” says Lily Eskelsen García, the National Education Association president. “We aren’t not sitting by and accepting the status quo.”

Laws that help renters are based on the belief that housing is a right for all, not just for those who own homes.

In a 5-4 decision on the Epic Systems Corp. v. Lewis case, the Court ruled that private-sector employees do not have the right to enter into class-action lawsuits to challenge violations of federal labor laws.

“It’s not just about the spills, it’s not just about the orcas,” said Graham Clumpner one of the paddlers with the Mosquito Fleet: “The bigger issue that we are all facing is climate change,” he said. “We are going to not allow Kinder Morgan to finish this pipeline.”

The researchers estimate that, in terms of biomass, the so-called rise of human civilization has destroyed 83 percent of wild mammals, 80 percent of marine animals, 50 percent of plants, and 15 percent of fish.

Dance, pendejo; Royals go off program; Teens get political while dodging bullets; 911 is a death sentence; Women turn out for their rights in Spain

Two films depicting a young person’s coming of age are showing on screens now: Boom for Real: The Late Teenage Years of artist Jean-Michel Basquiat and Le Brio about a young Arab woman in Paris who achieves her dream of becoming a lawyer by overcoming the toxic racism of her law school professor.

To understand the insurgency, we need to look at economics, and at political economy specifically. But we especially need a labor-movement analysis.

Col. Ambrose McGuckian, the author's step-grandfather, developed the "water bath cooking" technique which is very similar to what we now know as sous vide.