The Palmer Raids were a series of raids conducted in November 1919 and January 1920 by the United States Department of Justice under the administration of President Woodrow Wilson to capture and arrest suspected socialists, especially anarchists and communists, and deport them from the United States. The raids particularly targeted Italian immigrants and Eastern European Jewish immigrants with alleged leftist ties, with particular focus on Italian anarchists and immigrant leftist labor activists. The raids and arrests occurred under the leadership of Attorney General A. Mitchell Palmer, with 6,000 people arrested across 36 cities. Though 556 foreign citizens were deported, including a number of prominent leftist leaders, Palmer’s efforts were largely frustrated by officials at the U.S. Department of Labor, which had authority for deportations and objected to Palmer’s methods.
The Palmer Raids occurred in the larger context of the First Red Scare, a period of fear of and reaction against communists in the U.S. in the years immediately following World War I and the Russian Revolution. There were strikes that garnered national attention, and prompted race riots in more than 30 cities, as well as two sets of bombings in April and June 1919, including one bomb mailed to Palmer’s home.
Between November 1919 and January 2020, Palmer’s agents deported nearly 250 people, including notable anarchist Emma Goldman, and arrested nearly 10,000 people in seventy cities.
100 Years Ago, the First Red Scare Tried to Destroy the Left
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Alright folks my efforts in the kitchen might be cursed. I followed this recipe (beware ads on this shitty recipe website) (yeah, I use a recipe when baking cookies. I only do it like once every two years. Don’t judge me for this) to a damn T. But still the cookies came out all fucked up. They came out super flat. You know how your standard chocolate chip cookie is, what, maybe 1/4” thick or even a bit more? Well mine at like 1/16” thick. I don’t know what that is in metric, I’m clearly an idiot. I’ve triple checked this recipe, I didn’t massively fuck up and like double the amount of butter or something. The only thing I’ve done differently is use salted butter because I don’t have unsalted in my house, and I’m pretty sure that’s not the culprit.
I’ve made cookies in the past, I don’t understand how this could have gone so wrong.
cookies go flat from being too oily, was your butter too warm? Another thing is the ambient humidity can really affect baking texture from what i’ve found. On wet days i find myself adding a lot of flour to get the consistency right or halving the oil works too.
It takes practice to know when & how the recipe should be adjusted, don’t beat yourself up.