Mastodawn

Build it permissionlessly and let it loose

One of the uncomfortable truths of activism is that, given a choice between anarchism and anarchy, many anarchists choose anarchism. The ideology, identity, culture, meetings, and certainties feel safer than taking a genuinely risky step into the unknown of stateless liberty and self-organisation. It's easier to belong to the subculture than to build the social relationships and trust needed to live without the structures there critiquing. A lot of radical politics gets stuck at this point: […]

https://hamishcampbell.com/build-it-permissionlessly-and-let-it-loose/

witchescauldron Jun 8

https://www.youtube.com/watch?v=JKoWKF3ktXI

Watching this video reminded me how much activist history gets distorted by sectarianism.

At places like #Greenham, divisions formed around the "colour" of the gates - different ideologies, identities, and political cultures. The trouble is that the loudest and most conflict-driven voices end up telling the history afterwards.

The people saying *"look at me"* get remembered, while the people saying *"don't look at me, I'm busy, look at the issue"* are usually too busy doing the actual work to document it.

This leaves us with a skewed activist memory, where internal drama becomes history and the slow, collective labour that made things happen fades into the background.

It's not just a problem of the past. We keep reproducing the same mess today.

#activism #GreenhamCommon #history #socialchange #OMN #stupidindividualism #openweb #makeinghistory

Greenham - the making of a monument

YouTube

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ghost_shit Dec 27

@MarkAsser Thank you for the reminder: there are a couple of turkey drumsticks, a roast chicken carcass, a stack of pastrami, and a decent chunk of #GreenHam which all need to be dealt with* today.

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*consumed, portioned & frozen, and/or thrown out

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ghost_shit Dec 25

I'm pleased to report that both my #GreenHam and roast chicken were properly cooked, flavoursome & juicy as fuck.

#PelletGrill #Xmas

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ghost_shit Dec 24

Apologies for the delay: shit got hectic yesterday afternoon/evening...

Please find attached pics of the finished #GreenHam. It was in the #PelletGrill for 6 hours, then rested under foil for another 1½ hours. It was by far the juiciest pork I have ever cooked.

Ham & cheese toastie for breakfast, it seems...

Please stand by for alt-text...

ghost_shit Dec 23

#ToDo today:

✅ Finish drinking coffee
✅ Eat breakfast
✅ Take Kid #2 & NoodleDog for a walk
✅ Clean a few more windows
✅ Put the #GreenHam into the #PelletGrill
✅ Tidy the back deck
✅ I'm sure there's more...

ghost_shit Dec 23

The chook is in the brine, and the #GreenHam is out of the fridge to aim for room temperature. ⏳

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ghost_shit Dec 23

Doing a bit of tidying in the front yard, after which I'll make up some glaze for the #GreenHam. I'm going to swap out the Coca-Cola®️ for Chinotto, but otherwise the recipe above will be unchanged (unless I change my mind).

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ghost_shit Dec 22

Here is the #GreenHam after 5 days curing. I have poked a number of bamboo skewers through the meat, and zig-zagged some kitchen twine from skewer to skewer in order to secure everything. Now to place it uncovered into the big fridge to dry out a bit.

ghost_shit Dec 22, 2025

#GreenHam is now in the portable fridge, along with the chook & brine (the chook & brine are still in separate containers, as I don't want to over-salt it). Tomorrow morning, I'll remove the pork from its brine, stitch it up*, and pop it back into the fridge to form a pellicle**.

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*I have not attempted this before

**How will i know if the ham has pellicled?