On this day in 1912, the Paint Creek Mine War began when West Virginia miners struck, demanding formal union recognition and fairer labor practices. The incident quickly escalated into one of the worst labor conflicts in U.S. history.

The event, also known as the Paint Creek-Cabin Creek Strike, centered on the area enclosed by two streams, Paint Creek and Cabin Creek. It is considered part of the "Coal Wars", a series of armed conflicts between workers and coal companies from the 1890s - 1930s in the United States.

The strike lasted for fourteen months, and over 5,000 workers participated. Notable labor organizer Mother Jones (shown) came to West Virginia to support the workers, organizing a secret march of 3,000 armed miners to the steps of the state capitol in Charleston to read a declaration of war to Governor William E. Glasscock.

The confrontation directly caused approximately fifty violent deaths from armed conflicts between miners and strike-breaking forces, as well as many more deaths indirectly caused by starvation and malnutrition among the striking miners. In terms of casualties, it was among the worst conflicts in American labor history.

Megathreads and spaces to hang out:

reminders:

  • 💚 You nerds can join specific comms to see posts about all sorts of topics
  • 💙 Hexbear’s algorithm prioritizes comments over upbears
  • 💜 Sorting by new you nerd
  • 🌈 If you ever want to make your own megathread, you can reserve a spot here nerd
  • 🐶 Join the unofficial Hexbear-adjacent Mastodon instance toots.matapacos.dog

Links To Resources (Aid and Theory):

Aid:

Theory:

  • DyingOfDeBordom [none/use name]
    ·
    8 months ago

    MEAT TALK HERE. TALKIN ABOUT MEAT.

    CW:TALKING ABOUT MY MEAT

    stressing out about cooking this stupid chicken korma tomorrow because I don't fucking remember what I did last time other than that it involved a puree of roasted sunflower seeds to approximate the almond/cashew taste I'd seen in some recipes without introducing a tree nut allergen and that it worked and I got compliments for it

    the recipe I was given basically has me braise it with some yogurt and I am PRETTY SURE I didn't do that last time because cooking large quantities of meat in the tilt-skillet we have SUCKS because it will NOT BROWN because >30Ib of meat overcrowds it so I avoid using it whenever I can. I basically only willingly use it to cook chicken pot pie in lol

    anyway I've got it marinating r/n and I think what I'm going to do is make this seasoned onion/garlic/ginger paste and cook that and use it as a base for a sauce in lieu of it being braised in yogurt but I'm pretty sure I didn't do that last time because I think I did the onion paste thing for the first time a few weeks ago making chicken tikka masala. but it worked out so I think that might be the way to go here? roast the marinated chicken and drizzle sauce over it at the end

    fuck I do a lot of work for my job in my free time by thinking about this shit

    • GinAndJuche
      ·
      8 months ago

      Sorry for tangent, but a Brooklyn guy voice shouting “talkin about my meat here” is a very funny mental image

    • DyingOfDeBordom [none/use name]
      ·
      8 months ago

      Korma, a jewel in the crown of Indian cuisine, bears a rich legacy that traces its origins to the opulent courts of the Mughal Empire. The word "Korma" finds its roots in the Urdu term "qorma," which translates to "braise" or "slow-cook," a cooking technique that defines this dish.

      OH FUCK ME GOD DAMN IT

      Okay with this + wikipedia saying it's usually seared and then braised I'm thinking I should roast the chicken super super high heat in the convection ovens and then pop it into the tilt-skillet to slow cook to finish? and I could still make the onion/garlic paste and cook that and add to the slow cook

    • DyingOfDeBordom [none/use name]
      ·
      8 months ago

      okay, hear me out, I'm thinking in addition to the roasted sunflower seed puree I put in the marinade, I should also puree some... pumpkin seeds to add to the onion/spice mash that I'm planning on frying in butter before adding yogurt/...stuff to make it saucy, because that will add depth to the roast nut flavor while again not adding a major allergen

      just thinking i should do this because the relatively non spicy nutty/creaminess of the dish is supposed to be what sets it apart from other well known westernized indian cuisine i.e. tikka masala