Kurt Eisner, born on this day in 1867, was a German socialist revolutionary and radical journalist who was assassinated by a far-right nationalist while serving as head of the People's State of Bavaria.
Kurt Eisner, born to a Jewish family in Berlin, was a revolutionary German socialist, radical journalist, and theater critic. Before leading the People's State of Bavaria, he worked as a journalist in Marburg, Nuremberg, and Munich. In the early 1890s, Eisner served nine months in prison for writing an article that attacked Kaiser Wilhelm II.
In 1918, Eisner was convicted of treason for his role in inciting a strike of munitions workers. He spent nine months in Cell 70 of Stadelheim Prison, but was released during the General Amnesty in October of that year.
Following his release from prison, Eisner helped organize the revolution that overthrew the Bavarian monarchy, declaring Bavaria to be a free state and republic. Despite Eisner's socialist politics, he explicitly distanced the movement from the Bolsheviks and promised to uphold property rights.
On February 21st, 1919, while on his way to deliver his resignation to Parliament, Eisner was assassinated in Munich by a far-right German nationalist. Eisner's murder made him a martyr for left-wing causes, and a period of lawlessness in Bavaria followed his death.
On the night of April 6th-7th, 1919, communists, encouraged by the news of the communist revolution in Hungary, declared a Soviet Republic, with Ernst Toller as chief of state. The Bavarian Soviet Republic was crushed by the right-wing German Freikorps.
Some of the military leaders of the Freikorps, including Rudolf Hess and Franz Ritter von Epp, would go on to become powerful figures in the Nazi Party. Ironically, Adolf Hitler himself marched in the funeral procession for Eisner, a Jew, wearing a red armband as a display of sympathy.
"Truth is the greatest of all national possessions. A state, a people, a system which suppresses the truth or fears to publish it, deserves to collapse."
- Kurt Eisner
https://spartacus-educational.com/GEReisner.htm
Megathreads and spaces to hang out:
- π Come listen to music and Watch movies with your fellow Hexbears nerd, in Cy.tube
- π₯ Read and talk about a current topics in the News Megathread
- β Come talk in the New Weekly PoC thread
- β¨ Talk with fellow Trans comrades in the New Weekly Trans thread
reminders:
- π You nerds can join specific comms to see posts about all sorts of topics
- π Hexbearβs algorithm prioritizes comments over upbears
- π Sorting by new you nerd
- π If you ever want to make your own megathread, you can reserve a spot here nerd
- πΆ Join the unofficial Hexbear-adjacent Mastodon instance toots.matapacos.dog
Links To Resources (Aid and Theory):
Aid:
Theory:
- β€οΈFoundations of Leninism
- β€οΈAnarchism and Other Essays
Ginger and cinnamon are two pog spices
Nature should do more of them
there's different kinds of cinnamon
https://en.wikipedia.org/wiki/Cinnamomum_verum
https://en.wikipedia.org/wiki/Saigon_cinnamon
Cumin is my GOAT, but Ginger is a strong A rank for me in dry form, fresh, it's fantastic but a little hard to totally call a spice. Cinnamon is a strong S rank, always in the main cast. My Z fighters are Cumin, Herbes de Province, Cayenne, Cinnamon, Paprika (gotta have a dark and light one), Dill and Oregano.
Of course it would be cumin
I should make ginger cookies though fr fr
Those are dope. Haven't had em in a while either. Now I'm jonesing too. I can make em real fast too but don't have the stuff and am broke til Thursday
Do you know if lemongrass works with ginger by chance?
For a cookie? I'd call that a maybe and maybe split apart some of the batch to try it with for the first go around. For applications other than baking, HELL YES. Fantastic combo for soup, great for a tofu marinade, lemon ginger in general is a classic combo. There's a lot you can do with those two flavors together. Blast some lemon grass into your rice and cook some fresh ginger with your veggies for a stir fry and you're looking at a solid time, I'd probably do a sauce for that as well, if I was doing it at work it'd fry some ginger down in lemon oil, filter the solids and maybe add some simple syrup to sweeten.
If you wanna do a lemon ginger cookie, I think I can set you in a good direction tho. So, generally ginger cookies are made with molasses, etc. I think for lemon to work here, you gotta throw that out the window, if you wanna do the trad molasses ginger cookies, I'd suggest orange instead of lemon, but everything else here applies. So I'd start with more of a vanilla wafer kind of situation, add ginger and some lemon juice to the batter, don't go too far with the juice cause it's acidic and adds liquid. Now here's what's gonna get this home, candied lemon zest. I do this all the damn time at work and it's pretty easy. Take those lemons you're gonna use for juice, probably like 3 good sized ones to 5 small ones, grate the skin on the small planer side on the cheese grater on a metal pan. Add a about half a teaspoon of salt and a teaspoon plus a dash of sugar. Mix the whole thing together and pop it in the oven at the lowest temp possible, pop em out and agitate them around and unstick the shavings every half 15 mins or so for about an hour until its dry. You can add this to the batter to add lemon flavor without making it too wet and also it's a good top sprinkle before baking.
Oh I know it works with rice. I was just kinda thinking, aside from zest which gives aroma and bitterness, but not acidic bite (?), lemons donβt work how I would like in cookies, juice also slightly fucks up baking soda. I figured maybe lemongrass can better survive baking
gotta try it I guess
Let me know how it goes. You could be onto something big here.