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...Wright Langham, the chemist who devised the human experiment, justified the toxic injection by explaining to Manhattan Project physicians that "the subject was an elderly male whose age and general health was such that there is little of no possibility that the injection can have any effect in the normal course of his life." But Cade was only fifty-three and held down a grueling job hauling long trucks. Except for a cataract, he enjoyed excellent health.

Before they set Cade's broken legs, AEC doctors completed higher priority tasks. They extracted bone chips and pulled offer of his teeth to measure Cade's newly elevated plutonium levels; only then, five days later, did they set his broken bones. Six months later, Cade was still in the hospital, and in a September 1945 letter, Capt. David Goldring M.D., of Oak Ridge informed Langham that "more specimens and extracted teeth will be shipped to you very soon for analysis."

But before he could lose more teeth or bone, Cade slipped away. One morning, the nurse opened his door, and he was gone. Morgan recalled, "They were surprised that a Black man who had been expected to die got up and walked out of the hospital and disappeared." They were also disappointed: Doctors had hoped to autopsy Cade's body, because the purpose of the injection had not been to treat Cade, but to experimentally calibrate the plutonium's physiological destruction."

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Vegan macaroni and cheese

This recipe makes a simple, creamy, cheesy pasta on the stovetop, without the use of store-bought vegan cheese.

History

Cooks in England have been combining pasta with cheese at least since Anglo-Norman times: one late 13th-century manuscript describes a dish of "ravieles" (ravioli) made with a stuffing of herbs, cheese, and butter. A bit later, an early 14th-century Italian text includes a recipe for "de lasanis":

ad lasanas, accipe pastam fermentatam et fac tortellum ita tenuem sicut poteris. Deinde, diuide eum per partes quadratas ad quantitatem trium digitorum. Postea, habeas aquam bullientem salsatam, et pone ibi ad coquendum predictas lasanas. Et quando erunt fortiter decocte, accipe caseum grattatum. for lasanas, take leavened dough and make a round cake as thinly as you can. Then, divide it into square pieces the size of three fingers. After, have boiling salt water ready and place the aforesaid lasanas there to cook. And when they have been strongly cooked, take grated cheese. (trans. culina vetus)

This dish is sometimes cited as the first recipe for macaroni and cheese, though its construction more closely resembles that of lasagna. This form of preparation soon afterward made its début in the English language, when a cookbook compiled around 1390 calls for thin pieces of boiled dough to be interposed with cheese and butter in a dish referred to as "macrows" or "makerouns." This term may be related to the Italian "maccheroni" or the English "macaroni."

In late 15th-century Italy, we find a use of the term "macharoni" that looks more familiar: it is used to refer to hollow tubes of pasta that were formed by hand around a rod, then boiled for immediate consumption, or dried for storage. In English, the word "macaroni" is used to refer to tube-shaped pasta by 1783.

Elizabeth Raffald is credited with publishing the first recipe involving a béchamel sauce into which cheese is melted. Her 1769 The Experienced English Housekeeper contains instructions on how to "dress Macaroni with Permasent [Parmesan] Cheese":

Boil four Ounces of Macaroni ’till it be quite tender, and lay it on a Sieve to drain, then put it in a Tossing Pan, with about a Gill of good Cream, a Lump of Butter rolled in Flour, boil it five Minutes, pour it on a Plate, lay all over it Permasent Cheese toasted [...].

Credit for bringing macaroni and cheese to the United States is often given to Thomas Jefferson and his enslaved, French-trained cooks James Hemings and Edith Hern Fossett. A recipe written in Jefferson's hand calls for square sheets of pasta to be dressed "as maccaroni," i.e. interposed with layers of cheese. But this mode of preparation more closely resembles the earlier "macrows" than Raffald's casserole of pasta mixed with cheese sauce.

In 1824, Mary Randolph's The Virginia Housewife contains a recipe for "macaroni" layered with cheese and butter (though no white sauce) and baked. By 1830, what one New York cookbook refers to as the "usual mode of dressing" macaroni was just what Raffald had described 60 years earlier: "adding a white sauce, and parmesan or Cheshire cheese, and burning it [in an oven]." Similarly, in Scotland, an 1829 cookbook says that macaroni may be "stewed in white ragout sauce" before being covered in grated cheese, bread crumbs, and melted butter, and browned in an oven. (This latter reference, by the way, seems to be the first to call the dish "macaroni cheese." "Macaroni and cheese" was used by 1834.)

We also see pasta mixed with cheese sauce and served without baking at this time. In 1834, Simpson's Cookery prepares the dish by combining boiled macaroni, butter, pepper, cheese, and cream. Another method of preparation, fashionable in continental Europe, was to mold the pasta and cheese in a timbale (a shallow casserole dish), with or without a pastry crust. Macaroni was served en timbale with a "rich crust" at a state dinner hosted by Jefferson in 1802.

The ambiguity between "macaroni" as a thin sheet of pasta cut into squares, and "macaroni" as rolled tubes of pasta, remains throughout this period. As late as the 20th century, cooks are instructed to use either "pipe macaroni" or "riband [ribbon] macaroni" to make macaroni and cheese.

Notwithstanding its fashionable origins, macaroni and cheese came to be associated with thrift, or else with poverty, by the 1870s. A character in an 1871 story published in Tinsley's Magazine declares that he will "draw half the price of my work beforehand [i.e. take an advance payment], if I have to live on macaroni and cheese when I return to town." Around the same time, Albert James Barnays writes that "macaroni and cheese are most admirable" to "give variety to food in a poor man’s house, [...] and would supply a supper at an inexpensive rate."

The recipe

This vegan version of stovetop mac and cheese begins with a béchamel of flour, margarine, and soy milk. Nutritional yeast and mustard add a cheesy savor, while the sautéed onion and garlic blended into the sauce provide depth.

Recipe under the cut!

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so many chronically ill people only get diagnosed when someone other than their doctors say, "hey, have you heard of postural orthostatic tachycardia syndrome? it is really common, treatable, but it only shows up on specific tests."

or "hey, I know you have been diagnosed with fibromyalgia, have you had autonomic testing or testing for non length dependent small fiber neuropathy? 30-40% of people with fibromyalgia have small fiber neuropathy, and a lot of that is the non length dependent pattern, which not a lot of doctors know about."

or "hey, you know how you have weird allergy issues? have you ever heard of mast cell activation syndrome? around 17% of people have mast cell issues, and they can cause debilitating symptoms all over the body until treated."

there are so many debilitating chronic illnesses that are EXTREMELY treatable, but only show up on specific tests. a lot of people with these conditions test as 'healthy' otherwise. and so fucking many of these kinds of conditions are presented at dysautonomia international in presentations that are easy to understand.

these medical conditions are everywhere, and have been around forever. and covid-19 has multiplied how many people have these, around the world.

everyone has an autonomic nervous system, and it breaks very easily. dysautonomia can happen alongside countless other medical conditions. every chronically ill person needs to be asking themselves if they might have some form of autonomic dysfunction. because chances are pretty good that they do.