Portside

That’s what’s provocative to me—that we can victimize people, we can torture and traumatize people with no consciousness that it is a shameful thing to do. And it’s not the first time we’ve done it. The greatest evil of American slavery was not involuntary servitude but rather the narrative of racial differences we created to legitimate slavery. Because we never dealt with that evil, I don’t think slavery ended in 1865, it just evolved.

A bill being introduced in the City Council Monday would require all employers to put contracts in writing, impose civil and criminal penalties for taking longer than 30 days to deliver payments, and award double damages plus attorneys fees to contractors who’ve been stiffed — similar to the protections now enjoyed by regular employees.

Feminism provided me with the tools to work toward a new kind of socialism.

A budget approach cloaked in science and technical jargon became a tool to crush the people.

 On Monday, the Cuyahoga County prosecutor’s office announced that Timothy Loehmann, the Cleveland police officer who killed Tamir Rice last year, would face no state criminal charges.

Since Obama took office in 2009, Pentagon officials have been throwing up bureaucratic obstacles to thwart the president's plan to close Guantanamo. Negotiating prisoner releases with the Pentagon was like "punching a pillow," said James Dobbins, the State Department special representative to Afghanistan and Pakistan from 2013 to 2014. Defense Department officials "would come to a meeting, they would not make a counter-argument," he said. "And then nothing would happen.

Unhappy end; Lesson from Ukraine; Brass fears Trump; Mansplaining Lolita; I$I$; BSUs cut off private prisons; Suing the school system for science; NOLA dethrones the Confederacy; Yannis Behrakis

We deserve to know, and we are obligated to know, the cost of America’s love for football.

Workers had a big 2015, and next year could be even bigger.

Although 44% of all consumers—and 84% of foodies—really enjoy cooking, easy-to-prepare foods are still the favorite for more than half (53%) of U.S. meal preparers.