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Writer's pictureMaxx Lennox

I haven’t trusted capitalism for any portion of my adult life. It is a system that is designed to emulate the cruelty and violence of nature while simultaneously exploiting it for resources. The weak and doomed are crushed beneath the concepts of eternal growth and “progress”. Through this process of vapid consumption we (in the privileged areas of the world) had seemingly reached a post-scarcity era. Yet nothing improved. Technological and scientific achievements were trapped within the framework of profitability- as if that is the only qualitative measure of an idea. Art is enslaved as a commodity; the very idea of creating true art is to struggle against the seemingly inhumane system in which we have created. All of human achievement is left in a holding pattern; if it enriches the lives of the privileged then it becomes viable - otherwise it is thrown to the side.


Most large experiments in socialism have also been miserable failures built on the mass suffering of people duped into thinking they were building a better world. A coworker of mine had grown up in Romania under communism and he was somewhat conflicted with his decision to leave. He explained that while his children had more opportunity in terms of education and career prospects, his own job felt constantly under threat in a capitalist society. He explained that back in Romania, he could complain and disagree with his bosses without fear of reprisal or being fired. But his future and the future of his family was limited; if he was unhappy with his situation, there was no real alternative for him to change careers or create his own opportunities.


Unfortunately workers - the foundational structure upon which nearly every civilization and society is built upon - are not valued in capitalism. Being of the working class is perceived as temporary; an inconvenience on the way up to middle and upper middle class. Hard work is rewarded simply by being allowed to climb the next rung of the economic ladder; leaving behind those who are incapable or seemingly unwilling to change their circumstances - or so the myth goes. But these opportunities are increasingly rare and often illusory; the grind to become upwardly mobile is eternal.


We’re constantly shown a lie; a fake world that's simpler to digest and manage. Reality is complicated and messy, quite terrifying to those who have been coddled. The hypernormalisation is an act of desperation. Coined at the end of the Soviet Union, the term refers to the psychological and emotional exhaustion in a society when confronted with the paradox of a failing system. With no alternative to the current power and economic structure, people are manipulated into thinking that everything is under control. After a time, the unreality becomes accepted as real. But cracks eventually show; routine maintenance is required. Things bubble up and then pressure is slowly released and then we are misdirected to something more manufactured to ease our minds from guilt of having lost our focus and anger. They are afraid. Those in power can't imagine an alternative to the status quo. It must be terrifying to them. But to be heard, the exploited and the vulnerable must shout louder and louder to be heard. By the time someone starts listening the anger starts to look like their worst fears have come true.


The COVID-19 pandemic exposed more cracks than the system could manage. Everyone got a stark vision of how laughable the illusion we’ve been fed is. It is a fragile and weak system. It requires our cooperation and exploitation to function. When it couldn't exploit us, the system had to be changed to either become more humane or collapse. Now, how can they pivot back to hyper-normalcy. Once you put on the sunglasses, it's hard to put them down and pretend like you saw nothing.


On one hand watching America quickly combust is exhausting. Depressingly enough, it was not surprising. They are the shining example of desperately clinging on to their false reality. During the pandemic there is simply not enough to distract us from the ugly truths of white supremacy. America’s vast cultural output (largely built by and at the expense of people of colour) has earned the global solidarity movement that is marching in safer streets. But these marches outside America have another purpose. We are reminding our own leaders that they don't get to pat themselves on the back for simply not being a failed state. Unjust hierarchies are exposed and must be transformed, or they will be dismantled.


The problem is that the people we have elected (or that have been appointed for us) lack imagination. It’s not their fault, politics in the western democracies have lacked imagination since the “official” end of colonialism. If you are trained and educated in a stagnant ideology then how could you expect anything other than self-serving public servants? The system that we all live is a placeholder and needs to make way for the next stage in how we organize society.


The hammer of reality will smash down upon us and we may very well be crushed by it. We are forced to adapt to drastic circumstances and with a rapidly changing climate the adaptation must be swift to avoid as much suffering as possible. The pandemic is just another brief lesson in the fragility of our structures. They will be further put to the test in more terrifying ways to come. Revolutionary ideas are necessary and essential to the idea of change.


It won’t be easy to emancipate ourselves from these unjust hierarchies and broken systems, but there are so many ways to do it; small-scale manufacturing, increased participation and attention to local politics, localizing agriculture and power generation, or even just making a fucking pot of soup and sharing it with your neighbours.


Carrot Ginger Soup


1 - 2lb bag of carrots


1 - medium sized cooking onion (really any onion will do)


1 - can of coconut milk


1 - knob of fresh ginger (approx. 5 inches long)


Some water

Visual reference. Not pictured: some water.


Peel and roughly chop everything; no need for finesse here - it’s all getting pureed. Smaller pieces equals a shorter cooking time.


Throw everything in a large pot and fill with water until all the vegetables are covered by about 2 inches of water. Bring to a boil and let simmer until you can effortlessly pierce the largest carrot chunks with a fork. Bring the heat to its lowest setting and wait 20 minutes or so for things to cool a bit.


Now add your can of coconut milk and grab a potato masher or whatever equivalent you have and begin to mush everything in the pot together. This will make the blending process much easier on your equipment.


Get your immersion (stick/hand) blender and get to work pureeing everything in the pot; add more water if the mixture is too thick for your liking. If you fucked it up and your soup is too thin, well now you have thin soup and have learned a valuable lesson for next time.


Sure, if you have a countertop blender or food processor you could go through the awful process of transferring the hot contents of the pot into either appliance. But that’s stupid as hell; just get a stick blender. Don’t even get me started on that stupid $700 blender that cooks while it blends - just shut up about it already and use your pots and pans like a normal person.


Back to the soup; the soup is done. Salt to taste and put it in a bowl to relish in its liberating potential.


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Writer's pictureMaxx Lennox

Welcome back to my (now) ongoing series where I gush about the greatest food of all time: pizza. It’s really just bread with an assortment of various accessories. The argument over what constitutes proper pizza is both endless and fucking pointless. Pineapple, potatoes or chutney - as long as it’s on top of pizza dough then it's probably pizza. There’s a whole episode of David Chang’s show Ugly Delicious that focuses on this debate, which I highly recommend.


Bread itself is already great, I mean there’s evidence of 14,000 years of bread making, so one could assume that it's probably preferred by most human beings. But pizza dough is a specific kind of bread and it’s the key to good pizza, both at home and eating out. You can buy pre-made pizza but if you have the right tools then making it at home is probably less effort than physically getting it. It just requires a bit of planning.

Most of this planning involves how long you are letting the dough rise for and what temperature. Room temperature is quicker and can be made a few hours ahead of time and makes an all-around decent dough. But the real key to fully developing the flavour of your dough is to let it rise in the fridge for 24 hours. The cold helps keep the delicacies of the sugars intact - or something like that. I don’t really know, its just fucking good and there is a clear flavour difference between the two methods.


The other two things that help this process is a good stand mixer that can handle making bread dough and an oven. You could also invest in a pizza stone which takes things to a whole new level, but it's not necessary; use a cookie sheet/baking steel/cast iron pan - whatever you got really as long as it is flat and conducts heat. Now you could mix and knead the dough by hand but it is very laborious and takes a bit longer than the ten minutes in the stand mixer.


Now I start with a basic bread dough recipe which I got from Michael Ruhlman's book Ratio. To make pizza dough, you simply use half the yeast that you would for regular bread and then add olive oil.

Get yourself a copy of this book. Dog ear the pages, bend the cover - use it often and use it well.


Pizza Dough Recipe

4 cups of flour

1.5 cups of water

2 teaspoons of salt

½ teaspoon of instant or active yeast

2 tablespoons of olive oil


Put all the ingredients in the mixer and turn it on with the dough hook attached. Or get your hands ready for a fuckin' workout bud. In the mixer it usually takes about ten minutes for the dough to come together; by hand - it's all on how hard you want to work.


Knowing whether or not your dough is done kneading is if it stretches without tearing. Nothing crazy, just a few inches is a good barometer; it will become more malleable during the leavening process.


Next let the ball of dough rest in a bowl covered in plastic wrap for about an hour and a half or until the dough has nearly doubled in size. This is the first rise.


Take the now risen dough and separate it in either two or three balls. Take each ball and place in a plastic bag; lightly coat each dough ball in some more olive oil. Put them in your fridge for a full 24 hours for maximum flavour.


The next day, when you’re ready to make pizza, take the dough out of the fridge at least two hours before so it can come to room temp. The dough will be much easier to work with. Also don’t roll your dough you animals! Rolling the dough crushes all of the beautiful air pockets that have been forming for the last day in the fridge. You must stretch the dough by hand.


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Writer's pictureMaxx Lennox

Anyone who knows me is aware that I have broad, yet specific tastes when it comes to food; I will go far out of my way to get the ideal version of something. I’ve biked a 30-kilometer round trip for Portuguese chicken; which also means I'm getting the half-chicken dinner with two sides because I earned that shit. Pizza, on the other hand, is acceptable in any form.


While my previous post may have detailed a complicated relationship with coffee, my love for pizza is pure. I will eat bad pizza out of the fridge or some pretentious Neapolitan pizza with similar amounts of enthusiasm; it comforts me all the same. Even frozen pizza is good if you pick it up on sale and ignore the inevitable consequence of feeling like you're trying to digest carpet underpadding.


I currently live above a pizza shop called AMS Pizza and Wings/Apu’s Bistro. Apu makes everything you could imagine and he makes it well. The day I moved into my apartment I had some time to kill before my helpers showed up to haul all my stuff up to my new place. I saw Apu’s shop and knew I needed a quick slice to both keep me going and calm me down from the anxiety that moving day always brings me. It did the trick and from then on he has been my go to purveyor of quick meals composed of two crispy, hot pepperoni slices. I eat at Apu’s all the time and his skills extend far beyond pizza and wings, which I will detail in the future. But I know I can always dip in for a quick slice to satiate my craving.


Two fresh pepperoni slices from AMS Pizza and Wings that I scarfed down before going grocery shopping. Never shop for food when your hungry.


Pizza is a beautiful canvas composed of fat and carbs upon which you can create anything your tastebuds desire. I love almost everything on pizza; olives, pineapple, anchovies (which are basically meat olives) and asparagus - all are valid toppings. Descendant Detroit Style Pizza has a Jaffna pizza that has mango chutney, coconut sambol and cilantro cream among other fantastic things. Yes it's pizza and it's one of the greatest things Ive ever eaten. I have and will eat any pizza. It's all good; pizza, I love you.



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