all the wild pyrotechnics of dialogue

Camus believed morality begins when justification ends. You don't do good because it saves you, or earns approval. You do it because suffering exists and you refuse to add to it.

He called this ‘the modest heroism of the absurd.’ In a meaningless world, the only meaning left is what we create through compassion, courage, and presence.

Camus saw that people want cosmic justice, rewards, closure, divine order. But decency doesn't need a witness. True morality, he said, is doing what's right when no one's watching.

In an age obsessed with saving the world, Camus reminds us that goodness isn't grand. It's quiet. It's the everyday rebellion of kindness in a world that's indifferent.

You can't fix chaos. You can't end suffering. But you can refuse cruelty. You can choose integrity. You can make one small corner of existence less unbearable.

Maybe that's enough. Maybe the most moral life isn't one that saves the world but one that quietly refuses to make it worse.”

if you are non-american then it can be dangerous to hold beliefs about your rights that are only applicable in the US.

i am australian and i have seen young australians have completely us-american perceptions on the rights they hold (or do not hold) in regards to protest, police officers, self-defense, medical care, higher education, debt, and legal proceedings. i am not talking about "boooo americans" i am talking about the genuine danger it might present to have us-centric assumptions in high-stakes situations

The owner of this particular plantation had it built by slaves for 3 years. Every brick was handmade. Over 120,000 bricks on 2,000+ acres of land (this place was huge.) The clay used for the bricks came from the Mississippi River. The majority of the slaves are buried under the Levees and water. Some are buried with their Masters. Not allowed to live with them but could be dead with them.

Before you enter the house, there’s a list of slaves who lived here including their age and how much they were purchased for. 124 total. Some slaves were worth as little as $25. As young as 5 years old.

On this particular plantation, the owner was big on punishment…he used noise making neck restraints. Imagine three 4lb balls around your neck with bells inside. Children were restrained by ankle locks that connected between their ankles.

This was a sugar cane plantation, one the worst practices to involve slaves because of its danger. A lot of slaves were decapitated, amputees and killed from the fields and machinery. A lot of kids lost their lives creating sugar. Speaking of children, a child stood in the living room and operated the fan with a string while guests ate dinner. As young as 3 years old.

Here’s what shook me even further: Before the Civil War, a lot of slave owners were going in debt and could not afford their properties and were not producing enough cotton and sugar to maintain their lifestyles. Slaves were used as HUMAN CREDIT CARDS. Slaves were a guaranteed line of credit. You could get HALF of your property’s value depending on how many healthy and able slaves you owned.

My people were human credit cards and lines of credit to BANKS. We were property. We were labeled as equipment and nothing more.

There is no such thing as a good slave owner. They owned my PEOPLE and used them as checks and balances. This cycle continues with prison and brutality. I do not want to hear shit about “Why can only Black people say this or that?” I don’t want to hear shit about “we’re all human.”

SOME of the enslaved names, ages, race and purchase price.

The living room.

Interior.

The dining room. That piece hanging above the table is ORIGINAL to the house. That’s the fan that a slave as young as 3 years old had to operate manually with a string.

The view from the balcony in the main hallway. This is how they looked over the slaves while they worked in the yard.

*sigh* Names of the enslaved that occupied the shacks. Children included. Their names are written inside one of the shacks. I’m not sure if there are other names inside other shacks because I could only handle 2. After I saw the punishment equipment, I left.

Slave Shacks. These are NOT the original shacks. These were built to imitate them.

Slaves for Sale Ads.

The landscape of Slavery throughout the United States in 1860. JUST 1860. Let that sink in.

Note: The last time the home was OWNED by a Louisiana citizen was 1972. This is her original bedroom, her lipstick is STILL on the dresser. This is why the house has been updated since slavery times because it was occupied up until 1972. Regardless, this used to be where house slaves slept.

To start off, some facts:

-White wine is made from sweet pulp inside of the grape (minus the seeds).

-Red wine is made from both the skin and the grape (and the seeds and stems…sometimes? Can’t remember).

-Tannin is the substance found in red wines, coffee, dark chocolate. Tannins are responsible for the bitter taste in those foods.

-Tannins are found in the skin of the grape, as well as the seeds and the stems. Therefore, most red wines will have tannins, versus most whites will not have tannins.

-Red wines vary in level of tannins, depending on variety of grape, climate, and fermentation process. Pinot noir tends to be very low tannin. Shiraz/Syrah, choice of poison for our beloved brunette surgeon, is very heavy on the tannins.

-Some white wines (most commonly Chardonnay) are aged in oak barrels instead of metal containers. Oak barrels have tannins, which seeps into the wine during the fermentation process. That’s why Chardonnays tend to be “drier” aka it has tannins.

-White wines like Sauvingnon Blancs are usually fermented in steel barrels (aka no tannins. Aka usually very fruity and light and sweet).

Your ability to taste tannins is genetic.

There is a genetic marker determining whether your taste cells are sensitive to tannins.

Basically two people can drink the exact same wine and have wildly different reactions because: 1. Person A can’t taste tannins, so they taste the actual wine flavor. 2. Person B can taste tannins, and that tends to overpower ALL the other flavors in the wine. Basically all they taste is tannins and none of the wine.

I am super tannin sensitive, so if I drink a wine like Cabernet Sauvignon (very tannin heavy, aka “very dry”, it tastes like bitter ethanol alcohol to me, whereas my best friend can’t taste tannins so the same wine is maybe a little bitter but they can actually taste the grape and different flavors. To her, a wine like Sauv Blanc is too sweet, tastes like sugar water. But to me it tastes good.

So unless it’s the taste of the alcohol or all wines you hate, chances are you might hate the taste of red wine, especially the heavier red wines, because taste the tannin overpowers everything else. And all you taste is bitter bitter ethanol bitter more ethanol. 

More tannin info: -Tannins bind to fat.

-This is why tannin heavy wines are recommended with fatty foods (Shiraz and steak). Whenever you eat food with high fat content, the fat builds up on your tongue. A sip of red wine will bind with the fat on your tongue and clear it away. That’s why the sip of wine between bites of fat heavy foods is considered a palate cleanser.

-By that logic, this is why white wines are recommended with low fat foods, like fish. Salmon is fattier than most fish, which is why Chardonnay (tannin heavy white wine) or Pinot Noir (low tannin red wine) is recommended with salmon.

-People who are sensitive to tannins can drink tannin heavy red wines with fatty food and generally the wine won’t taste gross. The fat on your tongue (from that steak) will bind with the tannin and neutralize the tannin taste. Aka the only time I ever drink Cabernet Sauvignon or Shiraz is with a steak or heavy, creamy pasta. Aka never bc I don’t often eat either.

-The reason dairy helps coffee taste better is because the fat in milk/creams binds with the tannins in coffee and neutralizes the bitter taste. This is why people who can’t taste tannins can generally drink coffee black without milk (sugar is a different story). It’s also why almond milk in coffee is the worst idea (almond milk is already bitter and has no fat).

More wine facts: -90% of the “aromas” of wine are marketing BS

-You know the labels that say like “cherry with a hint of blackberry?” There’s no real way to infuse cherry or blackberry into grape wine without screwing with the fermentation process. It’s all created by the wine marketing industry to sell you win. Sometimes if you smell cherry before you drink the wine, you might taste it in the wine (because majority of flavor comes from smell). Or if you think there is cherry flavor in the wine, your brain can trick your taste buds into tasting it.

-The only true flavors found in real grape wine are grapes (obviously), oak/earthy flavor (the barrels), vanilla (barrels, oak sticks), tannins. (There are a few others but can’t remember. I think maybe cinnamon?).

-People’s perception of wine often affect how good it tastes to them. Social psychology studies show that people will rate the exact same wine differently if they’re told the wines are different in price. (They rated the more expensive wine as tastier).