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Title: Capitalism Is Being Rejected by Young Americans in Huge Numbers
Source: Newsweek
URL Source: https://www.newsweek.com/capitalism ... ericans-bernie-sanders-1071146
Published: Aug 14, 2018
Author: Jason Le Miere
Post Date: 2018-08-14 09:53:17 by Willie Green
Keywords: None
Views: 1531
Comments: 37

In the two years since Senator Bernie Sanders’s campaign for president, the image of capitalism among young Americans has taken a dramatic hit, a new poll has indicated. Less than half, 45 percent, of Americans aged between 18 and 29 have a positive view of capitalism, according to a Gallup poll released Monday.

When Sanders, a self-identified socialist, challenged Hillary Clinton for the Democratic nomination for president two years ago, the figure stood at 57 percent, up 1 percent from 2012 but down 11 from 2010. For the first time, more young Americans now have a positive view of socialism than they do capitalism, even as support for socialism among the group has remained steady at 51 percent.

The poll was taken as the mainstream Democratic Party encounters an increasing progressive movement that has celebrated socialism and heavily criticized aspects of capitalism. It was Sanders, an independent senator, who popularized many of the essential tenants of socialism during his insurgent campaign for president. His talking points, notably his slamming of the proportion of wealth owned by richest 1 percent of Americans, and his policy ideas, including advocating for a Medicare-for-all program, particularly resonated among young people.

Although Clinton ultimately triumphed in the 2016 primaries, Sanders won the youth vote over the former secretary of state by wide margins. Indeed, more young people voted for Sanders than Clinton and now-President Donald Trump combined.

It is not just young people who are increasingly rejecting capitalism, however. The Gallup poll also indicated that just 47 percent of Democrats, or those who lean Democrat, have a positive view of capitalism, compared to 57 percent who look favorably upon socialism.

The poll was based on interviews with 1,505 adults and conducted between July 30 and August 5 with a margin of error of 3 percentage points.

Sanders’s Revolution Continues

Sanders may have been defeated but his ideas have increasingly been embraced by the Democratic mainstream. Still, his movement, continued both by himself and the progressive group Our Revolution, has often come into direct conflict with establishment Democrats during primary elections for the 2018 midterms.

The most famous product of Sanders’s “revolution” to date has been Alexandria Ocasio-Cortez, a member of the Democratic Socialists of America who shocked Democratic politics in June when defeating long-time Congressman from New York and potential next House speaker Joe Crowley.

Her victory sparked an immediate conflict with current House Minority Leader Nancy Pelosi, whom the 28-year-old Ocasio-Cortez refused to say if she would back as speaker should Democrats regain control of the House. Ocasio-Cortez has also joined Sanders in endorsing and campaigning for progressive candidates. However, despite their own popularity and the growing rejection of capitalism among young Americans and Democrats, their record in persuading voters to back similarly minded candidates has so far been decidedly mixed.

And, while the views among certain demographics have shifted notably, overall a majority of Americans retain a positive view of capitalism (56 percent) with only a minority (37 percent) continuing to view socialism favorably. 


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Begin Trace Mode for Comment # 34.

#2. To: Willie Green (#0)

Ok, so they'll mow my lawn for free?

Hank Rearden  posted on  2018-08-14   12:19:52 ET  Reply   Untrace   Trace   Private Reply  


#6. To: Hank Rearden (#2)

Ok, so they'll mow my lawn for free?

HA!!!

Chyeah...

OR...you'll pay them with...a cup of coffee. Socialists should be ALL FOR that, right?

Btw Hank, I made a GREAT home made pizza the other night.

Cheated a bit, but it's the first one I've made in over 20 years. Thanks for the motivation.

Fresh tomatoes from the garden. Simmered it for a few hours. (Needed a pinch of sugar. Fresh cheeses. Fresh basil. Fresh tyme. Bought the pizza dough at the supermarket, let it rise for 24 hours. Didn't roll out the dough, instead kneaded it toward the edges of the pizza pan (No, I didn't use a stone).

Revved up the pre-heated convection oven to the max (500+ degrees)...and baby-sat it for about 12 minutes (yeah, far cry from your 900 degree puppy, and 90 seconds flash.)

The verdict was an "A" rated pizza. Managed a nice char on the crust, cheese and sauce. Nothing like a fresh home-made pizza my friend!

Liberator  posted on  2018-08-14   15:27:11 ET  Reply   Untrace   Trace   Private Reply  


#8. To: Liberator (#6)

Fresh cheeses.

Did you try to shred the mozzarella or did you just thin slice it instead??

CZ82  posted on  2018-08-14   18:27:03 ET  Reply   Untrace   Trace   Private Reply  


#11. To: CZ82 (#8) (Edited)

Did you try to shred the mozzarella or did you just thin slice it instead??

While we're waiting on Liberator, I'll pass on a thing I discovered - you can use an egg slicer (that thing with all the close-spaced wires) on soft fresh mozzarella; the part-skim hard mozza balls would bend or break the wires. Shredders don't work well on whole-milk fresh; it's so soft that the cutters just get all clogged up.

A guy I know in L.A. who runs Prova Pizza uses one of those small-spaced french-fry (like McDonalds) piston slicers you use on potatoes on his big logs of fresh mozza - but he makes 300-500 a day.

Usually I'm lazy and just pick out small chunks from the ball, but the egg slicer works great for uniform slices that all melt at the same rate in a really hot oven, especially if prepping for several pies - it's fast.

Hank Rearden  posted on  2018-08-15   0:17:48 ET  Reply   Untrace   Trace   Private Reply  


#12. To: Hank Rearden, Liberator (#11) (Edited)

on soft fresh mozzarella

Yeah fresh mozza is very soft so I take the cheese and put it in the freezer for awhile to get it a bit more solid before I thin slice it. Shredding it I wouldn't even try because it would probably just make a huge smeary mess. :(

I just asked him to see if he made a huge mess or not. lol

A little thing I do is make my own garlic oil for drizzling on top of the pizza, it's actually pretty simple. All you need is some good fresh crushed/minced garlic and your favorite olive oil (I use the kalamata). Take about 3-4 Tbsp (1/4 cup) of garlic and 1 cup or so olive oil and put them in a good non-metallic storage, after 4-5 days you have your own garlic oil. The stuff last forever and doesn't need to be refrigerated, I've got some I've had for 6 mos and it's still good. You can also add other things in it like crushed red peppers or dried spices (basil, oregano) if you want.

CZ82  posted on  2018-08-15   7:13:14 ET  Reply   Untrace   Trace   Private Reply  


#18. To: CZ82, Hank Rearden (#12) (Edited)

Yeah fresh mozza is very soft so I take the cheese and put it in the freezer for awhile to get it a bit more solid before I thin slice it. Shredding it I wouldn't even try because it would probably just make a huge smeary mess. :(

I just asked him to see if he made a huge mess or not. lol

YUGE MESS!! Pots, pans, tomato residue, full sink.

That's another good idea; toss that cheese into the freezer for a bit.

A little thing I do is make my own garlic oil for drizzling on top of the pizza, it's actually pretty simple. All you need is some good fresh crushed/minced garlic and your favorite olive oil (I use the kalamata). Take about 3-4 Tbsp (1/4 cup) of garlic and 1 cup or so olive oil and put them in a good non-metallic storage, after 4-5 days you have your own garlic oil. The stuff last forever and doesn't need to be refrigerated, I've got some I've had for 6 mos and it's still good. You can also add other things in it like crushed red peppers or dried spices (basil, oregano) if you want.

EXCELLENT IDEA. And I like the Kalamata olive oil idea. Nice.

I've been buying the cloves that are already de-skinned and freezing it. Rinse it off after removing a few closed out of the container. Cuts and tastes JUST LIKE FRESH. Without the mess.

Liberator  posted on  2018-08-16   15:37:07 ET  Reply   Untrace   Trace   Private Reply  


#23. To: Liberator (#18) (Edited)

I've been buying the cloves that are already de-skinned and freezing it. Rinse it off after removing a few closed out of the container. Cuts and tastes JUST LIKE FRESH. Without the mess.

I buy the quart jars with the garlic already minced, saves a lot of time peeling and mincing the garlic. 1 Tsp minced = 1 clove of garlic really easy to remember.

Another thing I do is buy "Roasted" garlic powder instead of regular garlic powder. It's a more concentrated flavor so you only have to use 1/2 of what you normally use and it's milder.

Another thing I've done is quit buying spices at the store and I now buy them online. For the very simple reason you don't know how long that spice has been sitting on the shelf or in the storage. Buying spices online ensures you get only the freshest if you buy from the right place. I get all of mine from a place called The Spice House in Chicago, once you start buying theirs you won't go back.

https://www.thespicehouse.com/

CZ82  posted on  2018-08-16   18:32:42 ET  Reply   Untrace   Trace   Private Reply  


#34. To: CZ82 (#23)

I buy the quart jars with the garlic already minced, saves a lot of time peeling and mincing the garlic. 1 Tsp minced = 1 clove of garlic really easy to remember.

Another thing I do is buy "Roasted" garlic powder instead of regular garlic powder. It's a more concentrated flavor so you only have to use 1/2 of what you normally use and it's milder.

Yup, I always have the roasted garlic powder around...That works many a time.

But I find the minced garlic lacking in pungency and freshness. If you can find a place that sells the peeled cloves, grab it and freeze. Works extremely well.

Another thing I've done is quit buying spices at the store and I now buy them online. For the very simple reason you don't know how long that spice has been sitting on the shelf or in the storage. Buying spices online ensures you get only the freshest if you buy from the right place. I get all of mine from a place called The Spice House in Chicago, once you start buying theirs you won't go back.

https://www.thespicehouse.com/

Good idea and tip. Thanks, will do.

Liberator  posted on  2018-08-17   14:05:23 ET  Reply   Untrace   Trace   Private Reply  


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