victim of racism? or perpatrator of racism?

Jimdamick said:

Someone with a "History" of making racially (Jews are not a "Race") inflammatory remarks

I think he is implying Omar did that.

"Now imagine that a public figure with a history of making racially inflammatory remarks — someone like Representative Steve King of Iowa or, better yet, President Trump — had said any of this. (Neither of them did.) Would you not be appalled?

Of course you would. You’d be insulted by the evasiveness of the something and someone. You’d be revolted that a right-wing politician would fail to speak forcefully against the bigotries too often found among his followers and fellow travelers. You’d be disgusted by the deliberate attempt to conceal the scale of the horror, the identity of the perpetrators, and the racist ideology that motivated them.

And you’d make no allowances for the possibility that the politician in question might have merely misspoken, especially if he failed to apologize, clarify or correct himself. With political power comes rhetorical responsibility."

What did she say that was inflammatory and racist?

That AIPAC had undo influence in American politics (no shit), or that the terrorists that attacked were just some people (they were) that did not represent the Muslim religion?

Give me a break.

That guy that wrote that article is an asshole

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Roger A. Shrubber said:

https://www.nytimes.com/2019/04/18/opinion/ilhan-omar-anti-semitic-israel.html

i think she's both...i'm sure she has been subjected to racism in her life, it's practically impossible that she hasn't...but she does not seem to have gained any compassion from her encounters, or any tolerance.
as an American, i know what it feels like to be personified by others by the policies of our leaders, whether you support those policies or not...it seems to me like she has a problem with the Israeli government, but does not bother to separate Jews from Israeli political policies...when the average Jew has about as much say in the system as the average American...just enough to make it seem like you're not totally wasting your time...while you actually are...
as a representative of the American people, she needs to learn how to put her personal feelings aside and present a professional face to the people...she represents a lot of firsts...i hope her attitudes don't fuck things up for a lot of other "firsts"...

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Roger A. Shrubber said:

assholes can be right...

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Fogdog said:

I don't believe anything anybody says about Omar right now.

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londonfog said:

Some guys have a hard time understanding when they see Islam/Muslim. They just see a reason to hate. Poor guys have been spoon feed lies and refuse to do any type of research on their own.
FUCK OPINIONS GIVE ME FACTS

Note: I replaced idiots with guys to protect the feelings of others, but really in this day in age with info within a hands reach...should I have ?

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Fogdog said:

The propaganda machines are running hot on Omar right now. Can't trust anything said about her right now.

She's not my representative. She has to answer to her constituents, not us. I only care about how she votes in Congress.

She has had such little time to establish her voting record, I'm simply going to wait and decide later what to think about her.

Judge your leaders by what they do, not what they say. Add on to that, "and especially not what others say".

That said, given who is out to get her, I'm siding with Omar.

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Fogdog said:

I don't believe anything anybody says about Omar right now.

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Fogdog said:

She has had such little time to establish her voting record

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• 1½ tablespoons active dry yeast
• 1½ cups warm water
  
• 2 cups clear flour ( like King Arthur )
• 1½ cups rye flour
• 1½ cups sour dough starter
  1½ tablespoons salt...of coure it has to be kosher salt
• 2½ tablespoons caraway seeds
• little corn flour

1. In a large bowl, dissolve the yeast in the warm water. Let sit for 5 minutes, or until it starts to bubble and foam. Add the first clear flour, rye flour, rye sour starter, salt and caraway seeds. Stir with a wooden spoon until thoroughly incorporated.
2. Turn the dough onto a well-floured work surface. Use a bowl scraper or dough cutter in one hand to help knead the soft, wet dough. Knead for 5 minutes by scraping, folding, pulling and stretching. The dough should have some elasticity and resist being stretched. Keep the dough soft, but if the dough does not feel elastic, add more first clear flour ¼ cup at a time, stretching and kneading with each addition. Continue kneading for another 3 minutes, keeping in mind that the wetter the dough, the better the bread. The amount of flour will vary depending on how stiff you made the rye sour starter.
3. Transfer the dough to a clean, wet bowl. Keeping your hands wet, pat the dough down and cover with a very thin film of water. Cover the bowl with plastic wrap and place in a warm spot, allowing the dough to rise until it has doubled in volume, 45 to 60 minutes.
4. Prepare a baking sheet sprinkled with a mixture of cornmeal and rye flour (this is where the bread will be baked).
5. Wet a clean work surface with water. Keeping your hands wet, scoop out half of the dough and shape into a round, handling the dough gently so it doesn't tear. Repeat with the second half of the dough. Allow the dough to stand no longer than 10 minutes; it can be placed in the oven without any standing time, and should not be proofed.
6. Place an empty broiler pan on the oven floor and preheat at 375 degrees F for 5 minutes.
7. Brush the loaves with water. Place the baking sheet holding the bread on the middle rack of the oven, or on an oven stone if you have one. Carefully add 6 to 8 ice cubes or 1 cup hot water to the broiler pan on the bottom of the oven and immediately close the oven door (be careful, as it will steam immediately).
8. Bake for 5 minutes, then remove the broiler pan. Slide the bread out and, with a skewer, make 10 to 12 holes all around the crust of each loaf, then return the bread to the oven. Reduce the heat to 350 degrees F and continue baking for 10 minutes, then make holes once more and brush again with water.
9. Continue to bake until the crust is hard and unyielding to gentle pressure, which can take up to 1 hour or longer (mine took about 50 minutes). The timing will vary depending on the amount of moisture in the dough. The bread is done when tapping on the bottom with your fingertips results in a hollow sound and the top and sides are hard. If you have a stone, you can transfer the bread to the stone at this point and continue baking for an additional 10 to 15 minutes if you prefer crustier loaves.
10. Remove the bread from the oven, brush the tops with more water and let cool on a wire rack. The bread will keep for up to 1 week wrapped in plastic wrap, and also freezes well. Spread with Cannabis butter

Roger A. Shrubber said:

why not? is the entire world in a conspiracy to discredit her? she seems pretty capable of doing it herself

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Fogdog said:

I don't believe anything anybody says about Omar right now.

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Fogdog said:

Both sides are treating her as an item rather than an empowered representative of her district. I read her words and yes, I could see how she was wrong in the way she phrased her explanation for rejecting money from a pro-Israel lobbying group. Does that make her a jew hater? That's the spin we get. I think there is good reason to reject money from groups that lobby for Israel.

So, no. I don't believe the propaganda either for or against her.

I don't think she's a victim either. She's a warrior.

She has a 100% progressive voting record thus far. Good for her.

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londonfog said:

….but but but MUSLEM.
"She wear dat muslum hair war rag. She against 'Merika " and Israil "
" I herd she also might be some kin to that Obumma.

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londonfog said:

….but but but MUSLEM.
"She wear dat muslum hair war rag. She against 'Merika " and Israil "
" I herd she might be some kin to that Obumma.

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Fogdog said:

Yup, which is why I'm skeptical of whatever is reported about her right now.

100% progressive voting record. Now that's a fact. No belief required. Good for her.

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