invite God back to our table

One of the most stable and prosperous South American countries has managed to virtually zero-out fossil fuel use and transition almost entirely to renewable energy—by not focusing on environmental goals. The great folly of politics is believing that anything can be divorced from economics, and that within those economics, established laws are flexible. In a […] The post Uruguay Achieves 99% Green Energy After Seeking the Lowest Price for Consumers appeared first on Good News Network.

In 1895, the world witnessed its first true celebrity trial, a sensational legal drama that challenged the creaking moral core of the British Empire. Oscar Wilde, the toast of London’s West End and the era’s greatest wit, found himself at the centre of a scandal that laid bare the hypocrisy of Victorian society. Charged with “Gross Indecency,” Wilde’s private desires were brutally dragged into the unforgiving light of the Old Bailey. In History Hit’s new documentary, A Very Victorian Scandal: The Trials of Oscar Wilde, Dr Anthony Delaney investigates the trajectory of the famous playwright. Delaney argues that these three trials were about far more than a single fate: they were a reckoning for Victorian society, where public virtues hid private vices and the press fuelled a voracious demand for scandal. Anthony explores key locations – from the luxurious Savoy Hotel, where Wilde’s recklessness peaked, to the grim walls of Bow Street Police Station – uncovering how Wilde’s persecution fundamentally changed the social landscape and achieved his status as a modern icon of rebellion and resilience. Sign up to watch Art for art’s sake: the rise of a sensation Late Victorian London was an imperial capital of immense outward confidence, and Oscar Wilde forged his reputation in this arena of ambition. The roots of his confidence lay in his brilliance: excelling at Oxford University, he embraced Aestheticism, a cultural movement that championed the supremacy of beauty over morality: “art for art’s sake”. Wilde didn’t just advocate these ideals; he lived them. He meticulously curated his entire existence into an art form, from his signature fur coat and silk cravat to his razor-sharp wit. He summarised his approach with his now-famous quote: “I treated art like the supreme reality, and life as a mere mode of fiction.” By the early 1890s, Wilde’s career was soaring. His only novel, ‘The Picture of Dorian Gray’, became a commercial success despite its scandalous themes, and his West End plays like The Importance of Being Earnest satirised polite society, making him a sensation. His celebrity status was cemented in America, where he instantly captured the nation’s attention, famously declaring at customs: “I have nothing to declare but my genius.” Oscar Wilde (left) and ‘Bosie’ (right)Image Credit: History Hit The perfect storm: secrecy, vice, and the press Despite the outward image of Victorian domesticity he maintained with his wife, Constance, and their two children, Oscar Wilde conducted many intimate relationships with other men, viewing these connections through the elevated lens of Greek philosophy. Wilde’s private life began to unravel after he met Lord Alfred Douglas (‘Bosie’), a young, impulsive Oxford undergraduate. Bosie became an obsession, leading Wilde further into London’s underbelly – a world of covert meetings in bustling areas like Piccadilly Circus, where the anonymity of the expanding city allowed same-sex liaisons to flourish. Wilde confessed he deliberately “went to the depths in search for new sensation.” However, the outward face of Victorian respectability masked deep anxieties about sexuality. As Professor Kate Williams explains, while society was outwardly moral, it hid a “really complex, seething world of sexualities, of crime and secret places.” Homosexuality, though common, was only tolerated if it was kept absolutely discreet. Public attitudes were being rapidly shaped by a new, sensationalist popular press, explains historian Bob Nicholson. Literacy rates were soaring, and cheaper newspapers needed to attract millions of new readers. The successful papers knew their audiences didn’t want long reports on Parliament; they wanted “sensation and celebrity.” Dr Anthony Delaney and Professor Kate Williams upstairs at The Savoy Hotel, LondonImage Credit: History Hit The law is weaponised Adding to the perfect storm was a tightening of the law. The Criminal Law Amendment Act of 1885 included the notorious Labouchere Amendment. Before 1885, prosecuting homosexual acts was notoriously difficult, requiring proof of penetration. The Labouchere Amendment changed everything: it criminalised any type of lewd activity, or “Gross Indecency,” between men. The ability to prove “fondling or fumbling” could now lead to imprisonment. This new, sweeping law became a devastating weapon against discretion. Wilde’s celebrity made him the perfect target for a powerful adversary: Bosie’s furious father, the Marquess of Queensberry. In 1895, as Wilde prepared for his greatest success, The Importance of Being Earnest, Queensberry relentlessly pursued him. The Marquess left a notorious calling card for Wilde at the Albemarle Club he frequented, scribbling the accusation: “For Oscar Wilde, posing Somdemite.” Wilde, compelled by honour and driven by Bosie, made a fatal miscalculation: he decided to prosecute Queensberry for libel. One joke too many The libel trial began in April 1895. Wilde, buoyed by his wit and social standing, believed he could win by outmanoeuvring Queensberry’s defence lawyer with his intellect. However, unbeknownst to him, Queensberry’s team had gathered witnesses – young working-class men who claimed they’d had liaisons with the playwright. Although Wilde was the plaintiff, he was cross-examined as if he were the defendant. He was relentlessly interrogated, and attempted to turn the whole proceedings into a joke, giving flippant answers and defiant theatrics. Crucially, when asked if he had kissed a man called Granger, Wilde replied “Oh dear no, he was a peculiarly plain boy”. At this, Queensbury’s team zeroed in. The legal tables turned with devastating speed.  As Wilde’s grandson, historian Merlin Holland, notes “One joke too many and he’s talked himself into prison”. As Anthony succinctly puts it, “From celebrated playwright to condemned man, Wilde walked into the courtroom a plaintiff, and left a fugitive”.  The reckoning: a society on trial Following his disastrous libel trial, Wilde was swiftly arrested for ‘gross indecency’. In the documentary, Anthony details the further trials Wilde faced, which ultimately led to his imprisonment. The case quickly became bigger than Wilde himself, morphing into a public reckoning for the entire era. Professor Kate Williams argues that the trial epitomised all the late Victorian insecurities: “Oscar Wilde is a mirror held up to Victorian society, and what it shows is hypocrisy in all varieties.”  The established aristocratic male identity was already under attack from labour strikes, colonial self-determination, and women demanding the vote. By condemning Wilde, society sought a scapegoat, believing that if they could just demonise and throw him out, the prevailing moral order would be safe.  Anthony goes on to investigate the final trials that sealed Oscar’s fate and explores Wilde’s own profound reflections on his situation. Historian Merlin Holland, who is also Oscar Wilde’s grandson.Image Credit: History Hit The legacy of resilience The trials of Oscar Wilde were the culmination of a perfect storm, explains Anthony, “fuelled by press sensationalism, political anxiety, and buckling Victorian morality.” His conviction fundamentally changed the social landscape, making same-sex attraction a target of intense intolerance and fuelling a hostile environment for decades. Nevertheless, Wilde’s defiance and maintenance of his integrity throughout his ordeal cemented his status as a modern icon. His grandson, Merlin Holland, explains that Wilde’s legacy endures today because he represents four essential qualities that inspire younger generations: Rebellion, Integrity, Individuality, and Sensuality. Join Dr. Anthony Delaney as he investigates exactly what happened in each of the sensational 1895 trials of Oscar Wilde in A Very Victorian Scandal: The Trials of Oscar Wilde. Sign up to watch

If you answered "yes"; congratulations, you have broken causality.

This Thanksgiving, consider the poor turkey. Is there any animal we consume with less gusto?It has become something of annual tradition to denigrate the day's traditional fare. Nearly 35% of Americans claim turkey is their least favorite part of the feast, according to one recent survey.This vintage Better Homes and Gardens recipe is a bit of a cheat, as it does use turkey — although not in any form you're likely to recognizeThe internet just stokes the hatred. Every year the same tiresome "contrarian" opinions: "Stop pretending you like turkey. It's no good on Thanksgiving, or any other day."Even celebrity chefs can't resist punching down. "Turkey is wildly overrated," says restaurateur David Chang."The only reason to cook the turkey is to get the gravy, and then you can just give the turkey away."We must admit that turkey-haters have a point. Yes, turkey meat can be dry and flavorless (although brining is a dependable way to avoid that). And yes, the tradition of eating turkey — and most Thanksgiving foods — was essentially created by advertising in the early 20th century. (College freshman home for fall break voice: "It's all a scam by Big Cranberry!")While we're content to stick with the standard flightless fowl, there were plenty of other contenders in the great battle for the Thanksgiving table. As a service, we provide the following recipes for anyone wanting to change it up.1. Roast eel (1621)Among the meats served at the first Thanksgiving in Plymouth would surely have been this vital freshwater food source. The 1622 promotional pamphlet for the Plymouth colony "Mourt's Relation" describes how the Wampanoag native Tisquantum (better known as Squanto) taught the Pilgrims to catch the slippery, succulent treats.Tisquantum went at noon to fish for Eels, at night he came home with as many as he could well lift in one hand, which our people were glad of, they were fat & sweet, he trod them out with his feet, and so caught them with his hands, without any other Instrument.Here's how they might have prepared it:Ingredients 2 lbs cleaned freshwater eel Salt, splash of vinegar Sage or bay, butterInstructionsSoak eel 30 minutes in salt water and vinegar.Dry; rub with salt and herbs.Split a roasting stick down the middle, coil eel around stick. Roast over open fire 20-25 min. Baste with butter.2. Roast swan (17th-18th centuries)Long a favorite of European royals (peasants were forbidden to hunt them), swan was plentiful in the New World and was most likely one of the waterfowl consumed at the first Thanksgiving.Here's a recipe from Hannah Woolley’s "The Queen-like Closet," (1670) a cookbook that later colonists would have had in their kitchens:To bake a Swan.Scald it and take out the bones, and parboil it, then season it very well with Pepper, Salt and Ginger, then lard it, and put it in a deep Coffin of Rye Paste with store of Butter, close it and bake it very well, and when it is baked, fill up the Vent-hole with melted Butter, and so keep it; serve it in as you do the Beef-Pie.For something more elaborate, here's a preparation from the late 14th century cookbook “Le Menagier de Paris”:Pluck like a chicken or goose, scald, or boil; spit, skewer in four places, and roast with all its feet and beak, and leave the head unplucked; and eat with yellow pepper.Item, if you wish, it may be gilded.Item, when you kill it, you should split its head down to the shoulders.Item, sometimes they are skinned and reclothed.RECLOTHED SWAN in its skin with all the feathers. Take it and split it between the shoulders, and cut it along the stomach: then take off the skin from the neck cut at the shoulders, holding the body by the feet; then put it on the spit, and skewer it and gild it. And when it is cooked, it must be reclothed in its skin, and let the neck be nice and straight or flat; and let it be eaten with yellow pepper.3. Passenger pigeon pie (1700s)Though extinct for more than a century, passenger pigeons were once as abundant as the kind you see fouling statues in urban parks. While we wouldn't recommend eating those birds, Cornish game hen or squab make a decent substitute.Mock-passenger pigeon pie:Ingredients2 Cornish game hens (substitute for extinct passenger pigeons)1 onion, quartered2 tbsp butter2 tbsp flour1-1½ cups chicken or turkey stockSalt and pepper, to taste1 tsp dried thymeDouble pie crust (bottom + top crust)Instructions1. Prepare the meatSimmer game hens with the onion until fully cooked and tender.Remove hens; pick the meat from the bones.Place shredded meat in a bowl.2. Make the gravyMelt butter in a pan.Add flour and cook until lightly browned.Stir in stock to form a smooth gravy.Season with salt, pepper, and thyme.Simmer until slightly thickened.3. Assemble the pieLine a pie dish with bottom crust.Add shredded meat.Pour warm gravy over the meat.Cover with top crust and seal edges.Cut a small vent in the center.4. BakeOutdoor Dutch oven method (historical):Preheat Dutch oven with coals above and below.Elevate pie pan inside the Dutch oven on metal hooks or a trivet.Bake ~10-20 minutes, checking frequently to avoid burning.Modern oven method:Bake at 375°F for 35-45 minutes, until crust is golden.5. Serve. Let cool slightly before slicing.4. Sautéed calf's brains with mushrooms, sour cream, and dillIn 1904, railroad heir George Vanderbilt and his wife, Edith, hosted a lavish Thanksgiving at their Asheville estate, Biltmore. Turkey was on the menu — but so were calf's brains. Here's one preparation that guarantees a delicate, custardy mouthfeel:Ingredients 1 lb brains (veal, pork, or lamb) Water for soaking Salt (for poaching water) 2 tbsp butter 1 cup sliced white mushrooms 2-3 tbsp sour cream 1-2 tbsp fresh dill, minced Toasted bread, for servingInstructions1. Prep the brains Soak brains overnight in cold water to remove blood pockets. Drain. Poach gently in salted water (bare simmer) for 10-15 minutes until firm. Cool slightly, then peel off the thin outer membrane. Cut brains into bite-size pieces.2. Cook the mushrooms In a skillet, melt butter over medium heat. Add mushrooms and sauté until they release their juices and the butter turns lightly browned and nutty.3. Add the brains Add chopped brains to the skillet. Toss gently with the mushrooms and browned butter for 1-2 minutes.4. Finish the sauce Remove skillet from heat. Stir in sour cream to form a loose sauce. Add minced dill. Adjust salt if needed.5. Serve. Spoon the mixture over warm toast. Serve immediately.5. Celery au naturel (late 1800s-early 1900s)Now the most unwanted vegetable on the crudite platter, this Bloody Mary garnish was a highly coveted status symbol of the Gilded Age (it was hard to grow). Everyone will want the recipe.Ingredients 1 bunch crisp celery Cold water Ice cubes (optional) Salt (for serving, optional)Instructions1. Trim the celery Cut off the root end. Remove tough outer stalks if desired. Trim leafy tops to a neat fan.2. Refresh the stalks Place celery in a bowl of cold water (add ice for extra crispness). Chill 15-30 minutes.3. Present with appropriate ceremony Stand stalks upright in a tall glass, vase, or celery jar. Arrange so the tops flare elegantly.4. Serve. Place the celery in the center of the table. Offer a pinch dish of salt on the side.Note: In the late 19th century, this was considered a showpiece delicacy. Your guests are encouraged to admire its beauty before eating it exactly as it is.6. Turkey lime molded salad (1969)This vintage Better Homes and Gardens recipe is a bit of a cheat, as it does use turkey — although not in any form you're likely to recognize.Ingredients 2 packages (3 oz each) lime-flavored gelatin ¼ tsp salt 2 cups boiling water ½ cup cold water 1 (7 oz) bottle ginger ale 2 cups diced cooked turkey 1 cup sour cream ¼ tsp ground ginger 1 (16 oz) can pears, drained and diced 6½-cup gelatin moldInstructions1. Make the gelatin base Dissolve lime gelatin and salt in 2 cups boiling water. Add ginger ale and ½ cup cold water. Chill until partially set.2. Prepare the turkey layer Fold diced turkey into the partially set gelatin. Pour into a 6½-cup mold. Chill until almost firm.3. Prepare the sour cream-pear layer Beat sour cream, ground ginger, and ½–1 cup of the remaining unset gelatin until smooth. Chill until partially set. Fold in diced pears.4. Add second layer Spoon the pear-sour cream mixture over the firm turkey layer. Chill until completely set.5. Unmold and serve Dip mold briefly in warm water. Invert onto a serving platter. Lift mold carefully to reveal two layers.

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FBI Director Kash Patel said on Thursday that the suspected shooter of two National Guard members had worked in Afghanistan with partner forces. "We are fully investigating that aspect of his background...

The United Kingdom may implement sweeping changes that would sharply curb the right to a jury trial in England and Wales, according to an internal Ministry of Justice briefing obtained by BBC News.

Sen. Tommy Tuberville, R-Ala., has called for a ban on "all Islamic immigrants and the deportation of any Islamist" currently living in the U.S. following Wednesday's attack on two National Guard members in Washington, D.C.