Forwarded from Morgoth's Review
This week's new dystopian innovation just dropped. Technically braindead women could become surrogate mothers, essentially replicating the horrific Daemonculaba scenario from Warhammer 40K.
To get around the initial repulsion at the idea the paper explains that they can slip such policies through using organ donation regulations. It's just in this case the entire body would be the organ. In theory a woman could have a car crash and be declared braindead, she could then be kept alive long enough to give birth to the offspring of a gay couple then switched off from the machines and allowed to die. And she wouldn't have consented to any of it.
These are the sorts of ethical problems the new atheists like Black Science guy should be addressing rather than prattling about Sky-Fairies.
https://link.springer.com/article/10.1007/s11017-022-09599-8
To get around the initial repulsion at the idea the paper explains that they can slip such policies through using organ donation regulations. It's just in this case the entire body would be the organ. In theory a woman could have a car crash and be declared braindead, she could then be kept alive long enough to give birth to the offspring of a gay couple then switched off from the machines and allowed to die. And she wouldn't have consented to any of it.
These are the sorts of ethical problems the new atheists like Black Science guy should be addressing rather than prattling about Sky-Fairies.
https://link.springer.com/article/10.1007/s11017-022-09599-8
SpringerLink
Whole body gestational donation
Theoretical Medicine and Bioethics - Whole body gestational donation offers an alternative means of gestation for prospective parents who wish to have children but cannot, or prefer not to,...
Forwarded from Gill Malouf
This is an urgent request! We all need to respond to the government’s public consultation on digital Identity before the first of March 2023.
This is, as Neil Oliver puts it, ‘The End Game’. We collectively must reject it or it will be passed into law. Once that has happened our new rulers will be able to totally control our every move.
Please share the document with as many people as you can & ask them to respond via the government website before 1st March 2023.
If we, the people, can inundate the gov website with objections it will help to derail it.
https://www.gov.uk/government/consultations/draft-legislation-to-help-more-people-prove-their-identity-online/consultation-on-draft-legislation-to-support-identity-verification
This is, as Neil Oliver puts it, ‘The End Game’. We collectively must reject it or it will be passed into law. Once that has happened our new rulers will be able to totally control our every move.
Please share the document with as many people as you can & ask them to respond via the government website before 1st March 2023.
If we, the people, can inundate the gov website with objections it will help to derail it.
https://www.gov.uk/government/consultations/draft-legislation-to-help-more-people-prove-their-identity-online/consultation-on-draft-legislation-to-support-identity-verification
GOV.UK
Consultation on draft legislation to support identity verification
The organisations affected by this consultation are public authorities in England, Scotland, Wales, Northern Ireland and/or other government departments, arm’s length bodies, non-departmental public bodies or other organisations who may consider they could…
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Forwarded from Archaic Vision
It’s ok because I have found a place to rent now, I just found it interesting that I was refused emergency housing despite being homeless with a child at the time.
When people arrive on dingys and go straight to hotels with no connection to this nation, yet someone who does and came home fleeing a violent political crisis gets refused.
When people arrive on dingys and go straight to hotels with no connection to this nation, yet someone who does and came home fleeing a violent political crisis gets refused.
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Forwarded from 𝐑𝐞𝐭𝐚𝐫𝐝𝐬 𝐨𝐟 𝐓𝐢𝐤𝐓𝐨𝐤
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If you want a vision of the future UK, imagine a sub-80 IQ African wearing a peaked cap laughing at you and giving you parking tickets--forever.
@Retardsoftiktok
@Retardsoftiktok
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Forwarded from Forgotten History UK Ireland and Scotland
A VICTORIAN BUTCHER'S SHOP
Step inside a butcher’s shop in the 1800s and what would you find?
Well, according to Thomas Miller in 1852, first you would have to step over the gutter before the door, which literally ‘ran with blood’.
And be mindful of all those carcasses hanging on the outside of the shop! Photographs from the time show the astonishing displays of plucked fowl and the sawn-in-half bodies of pigs and cows pierced on hooks all over the outer shop walls. It was certainly not for the squeamish!
But of course, back in Victorian times, these displays would be a common sight. Unlike nowadays, High Streets of all sizes in the 1800s had butcher’s shops, and often more than one. Many would specialise, and a pork butchers was especially popular due to the fact that almost every part of the pig could be utilised.
Most shops had also been in the same family for decades, if not centuries, earning their reputations. Businesses would shout about where they sourced their meat, and were proud to sell local produce, the animals coming from nearby farms. At Christmas time, huge, tantalising displays were created to entice customers, some so magnificent that they were reported on in the local papers, and these reports would include where the meat had been sourced from and any prizes it might have attained. Indeed, by the end of the century when meat imports were on the rise, butchers would display signs saying ‘No foreign meat’. Having said that, one damning estimate from the 1860s alleged that ‘up to one fifth of all meat purchased at a butcher’s shop was from animals that were diseased’.
Nevertheless, meat consumption was on the rise. Despite many desperately poor people being unable to afford meat and living mainly on bread, scraps, and tea, statistics show that annual meat consumption per head had risen from 87 pounds in the 1830s to 132 pounds by the turn of the century.
Butchers were busy people, and according to Thomas Miller, these ‘knights of the cleaver’ were doing well for themselves, with some even ‘keeping his country-house'.Even so, it was a gruesome job. In London at the start of the century, farms from all over the country drove their animals to Smithfield market every September and October where they were sold and slaughtered - Dickens describes the horrific scene in Oliver Twist, if you’re intrigued. Butchers were slaughter men, and would kill the animals at their own premises then salt and store the meat in the cellar beneath the shop.
In a time of no refrigerators, salting and smoking meat was a good method of preservation. Yet, Victorians liked their meat a little aged, and sausages, for example, were hung in the windows for much longer than they are nowadays. Apparently, this made them taste better! By the end of the century, ice boxes began to be used.
Inside the shop, you would see a butcher with his ‘bare muscular arms’. You might find yourself a little confused as this butcher conversed with his assistant, for butchers were famed for their backslang. This was a language made up of reversed words (‘boy’ would be ‘yob’, for example) which enabled butcher and assistant to talk without the customer understanding. Why? So they might charge different prices! It was known for butchers to price their meat according to what they thought they could get away with. Despite this rather salubrious trait, butchers tried to be clean. Fresh sawdust was put down each morning to soak up the spills of blood and cleared away at the end of the day. By the start of the twentieth century at least, butcher’s shop walls were tiled for better hygiene, and chopping boards and knives were scrubbed and washed at the end of each day.
Step inside a butcher’s shop in the 1800s and what would you find?
Well, according to Thomas Miller in 1852, first you would have to step over the gutter before the door, which literally ‘ran with blood’.
And be mindful of all those carcasses hanging on the outside of the shop! Photographs from the time show the astonishing displays of plucked fowl and the sawn-in-half bodies of pigs and cows pierced on hooks all over the outer shop walls. It was certainly not for the squeamish!
But of course, back in Victorian times, these displays would be a common sight. Unlike nowadays, High Streets of all sizes in the 1800s had butcher’s shops, and often more than one. Many would specialise, and a pork butchers was especially popular due to the fact that almost every part of the pig could be utilised.
Most shops had also been in the same family for decades, if not centuries, earning their reputations. Businesses would shout about where they sourced their meat, and were proud to sell local produce, the animals coming from nearby farms. At Christmas time, huge, tantalising displays were created to entice customers, some so magnificent that they were reported on in the local papers, and these reports would include where the meat had been sourced from and any prizes it might have attained. Indeed, by the end of the century when meat imports were on the rise, butchers would display signs saying ‘No foreign meat’. Having said that, one damning estimate from the 1860s alleged that ‘up to one fifth of all meat purchased at a butcher’s shop was from animals that were diseased’.
Nevertheless, meat consumption was on the rise. Despite many desperately poor people being unable to afford meat and living mainly on bread, scraps, and tea, statistics show that annual meat consumption per head had risen from 87 pounds in the 1830s to 132 pounds by the turn of the century.
Butchers were busy people, and according to Thomas Miller, these ‘knights of the cleaver’ were doing well for themselves, with some even ‘keeping his country-house'.Even so, it was a gruesome job. In London at the start of the century, farms from all over the country drove their animals to Smithfield market every September and October where they were sold and slaughtered - Dickens describes the horrific scene in Oliver Twist, if you’re intrigued. Butchers were slaughter men, and would kill the animals at their own premises then salt and store the meat in the cellar beneath the shop.
In a time of no refrigerators, salting and smoking meat was a good method of preservation. Yet, Victorians liked their meat a little aged, and sausages, for example, were hung in the windows for much longer than they are nowadays. Apparently, this made them taste better! By the end of the century, ice boxes began to be used.
Inside the shop, you would see a butcher with his ‘bare muscular arms’. You might find yourself a little confused as this butcher conversed with his assistant, for butchers were famed for their backslang. This was a language made up of reversed words (‘boy’ would be ‘yob’, for example) which enabled butcher and assistant to talk without the customer understanding. Why? So they might charge different prices! It was known for butchers to price their meat according to what they thought they could get away with. Despite this rather salubrious trait, butchers tried to be clean. Fresh sawdust was put down each morning to soak up the spills of blood and cleared away at the end of the day. By the start of the twentieth century at least, butcher’s shop walls were tiled for better hygiene, and chopping boards and knives were scrubbed and washed at the end of each day.
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Forwarded from Mark Collett
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"I believe in the death & destruction of white people, each & every one of them."
A black leader talks openly about the need to kill white children, yet the media tells us that those who say 'White Lives Matter' are the greatest threat to democracy & national security!
A black leader talks openly about the need to kill white children, yet the media tells us that those who say 'White Lives Matter' are the greatest threat to democracy & national security!
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