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Thursday, July 16, 2015

On Wednesday, Bill Clinton openly admitted that the so-called prison reform legislation he signed into law as president has been greatly responsible for the explosion of the American prison population.

Tuesday, June 30, 2015

Some people in the Dutch city of Utrecht might soon get a windfall of extra cash, as part of a daring new experiment with the idea of "basic income."
Basic income is an unconditional and regular payment meant to provide enough money to cover a person's basic living cost. In January of 2016, the fourth largest city in the Netherlands and its partner, the University of Utrecht, will create several different regimes for its welfare recipients and test them.


If any of the below is true, the whole thing about tomato content percentages is silly, and why would a government care?

from: theplate.nationalgeographic.co

In the U.S., 97 percent of households report having a bottle at the table. How did a simple sauce come to be so loved by America? It turns out ketchup's origins are anything but American. Ketchup comes from the Hokkien Chinese word, kê-tsiap, the name of a sauce derived from fermented fish. It is believed that traders brought fish sauce from Vietnam to southeastern China.

The British likely encountered ketchup in Southeast Asia, returned home, and tried to replicate the fermented dark sauce. This probably happened in the late 17th and early 18th centuries as evidenced by a recipe published in 1732 for "Ketchup in Paste," by Richard Bradley, which referenced "Bencoulin in the East-Indies" as its origin. (See "How a Food Becomes Famous.")

But this was certainly not the ketchup we would recognize today. Most British recipes called for ingredients like mushrooms, walnuts, oysters, or anchovies in an effort to reproduce the savory tastes first encountered in Asia. Mushroom ketchup was even a purported favorite of Jane Austen. These early ketchups were mostly thin and dark, and were often added to soups, sauces, meat and fish. At this point, ketchup lacked one important ingredient.

Enter the tomato. The first known published tomato ketchup recipe appeared in 1812, written by scientist and horticulturalist, James Mease, who referred to tomatoes as "love apples." His recipe contained tomato pulp, spices, and brandy but lacked vinegar and sugar.

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