Corbinism

But it will take a mass movement - inside and out - to abolish prison slavery. We have hundreds of members in over 15 prisons and our membership continues to grow. We invite all those who agree with our statement of purpose to join us and to start a local group in their prison, city, or trailer park. IWW membership is free to those incarcerated, and is based on income for those on the outside. We ask supporters to sponsor a prisoner’s membership for just $5 a month.

IWOC Statement of Purpose:

1. To further the revolutionary goals of incarcerated people and the IWW through mutual organizing of a worldwide union for emancipation from the prison system.

2. To build class solidarity amongst members of the working class by connecting the struggle of people in prison, jails, and immigrant and juvenile detention centers to workers struggles locally and worldwide.

3. To strategically and tactically support prisoners locally and worldwide, incorporating an analysis of white supremacy, patriarchy, prison culture, and capitalism.

4. To actively struggle to end the criminalization, exploitation, and enslavement of working class people, which disproportionately targets people of color, immigrants, people with low income, LGBTQ people, young people, dissidents, and those with mental illness.

5. To amplify the voices of working class people in prison, especially those engaging in collective action or who put their own lives at risk to improve the conditions of all.

* * *

And all you teens can get involved right here!

https://incarceratedworkers.org/get-involved

people get surprisingly heated over what the fuck a biscuit is. 

look aeneas, some sins should be left to rest unmentioned many of us said things that we arent proud of things got heated

A lot of US ones tend to be really…goopy is the only word that comes to mind, and it comes from the habit a lot of US bakers seem to have of melting butter to bake with rather than rubbing it in (side note for gf bakers: this is absolutely what you are doing wrong, the flour needs the support of the fat while it is still somewhat chilled and solid, stop melting your butter for gf cakes and rub it in to create a breadcrumb texture. It’ll help it hold together.), so the sugar and a fat just sort of sinks to the bottom of stuff and everything has this sweet, soft texture. That’s why “American Cookies” are often sold as “soft” or “chewy” in other parts of the world. Of course it’s only odd to my palate because I grew up in the UK where we tend to favor harder, dryer baked goods because back in the day that was how you made things survive the damp climate. A whole nation of people raised up on the equivalent of ships rations. And ideal for winter when you can dunk them in your tea, marvelous. I’m still mad about not being able to enjoy a chocolate hob knob dipped in scalding hot tea when it’s -30′ out, and I likely always will be.

Also I figured out a while ago what Americans actually call scones, are shaped like triangles because it’s a throw back to old Scottish bannock loaf bread, typically baked in a cast iron pan, the resulting servings of which would be cut up into triangles and called “scones”, and somehow that got translated over the pond into “dense fruit muffin shaped like a triangle”, likely because they had a sudden abundance of fruits, different grains and different climates to contend, which I imagine would play havoc with Grandma’s recipe from the 1600s. Especially when you consider how altitude affects baking and bread rise…