Crack and HIV: a new challenge for health systems

Russia tests legislation for laws governing anti-gay specific violence



Last night a couple of pigs knocked on my door asking to see inside my apartment. I wasn’t dressed as I was completing a lower body workout and refused them entrance. They asked my boyfriend to leave and treated me like a gay with no feelings. I feel that introduce myself as a homophobic would help me assert myself as a person because I feel violated as a straight Christian female. I have a clean criminal record and feel that the powerful gay community is indiscreetly asserting pressure on the police force as an acceptance strategy. This summer I learnt about the feelings of a former friend who is a bisexual. Through my experience with the police I’ve learnt that people searched for my feelings for her and gays in general when I asked gay-irrelevant religious questions for the Reverends ear. I was publicly ostracized by the Whitby religious gay community because of the enticing opportunity to treat straight Christian women like gays who fought for equality back in the early 80s. In fact my racial barriers to employment were enforced as a routine easing by the people of Whitby under guise that I could be gay. It was a circus freak show until I discovered that this former friend was psycho over me. I hated her guts every minute of everyday because she is a powerful Christian and in my heart of hearts I felt that she had constructively pushed my buttons in order to get myself raped the good old fashioned way. I always believed gays were evolved peoples who would ask questions before prematurely frowning at my straight orientation. As a newcomer and citizen of Whitby I thought I would be encouraged to learn about my surroundings like I had allowed young gays when I was a young and popular high school student. I guess gays as a community are highly emotional and assumed that I would eventually accept a shaken female who was suicidal over my rejection. Fortunately I asserted my straight sexual values in their faces and over their dead bodies again and again because when love comes along I recognized it and being vindictive is no way to welcome acceptance into your life as a gay person reading this post.

*my apologizes as I was very emotional when I wrote this post and it will be modified in the future.*


The sweet, yeasty German Christmas bread is usually baked several weeks before Christmas to allow the flavour of the spices to mature. When cooked, it is liberally brushed with butter for a delicious crust.

Preparation time 1 hour + proving (about 4 hours) + overnight marinating

Total cooking time 50 minutes

Makes 2 stollen (each cuts into 16 slices)

  1. 1 teaspoon ground mixed spice
  2. 155 g (5 oz) glace cherries quartered
  3. 60 g (2 oz) flaked almonds
  4. 2 tablespoons rum
  5. grated rind of 2 small lemons
  6. 155 g (5 oz) raisins
  7. 90 ml (3 fl oz) milk
  8. 30 g (1 oz) fresh yeast or 1 tablespoon dried yeast
  9. 375 g (12 oz) plain flour
  10. 55 g (1 3/4 oz) sugar
  11. 185 g (6 oz) butter cubed and chilled
  12. 1 egg beaten
  13. beaten egg and egg yolk for glazing
  14. 30 g (1 oz) butter melted
  15. icing sugar to dust

Mix the ground mixed spice, mixed peel, cherries, almonds, rum, lemon rind and raisins together. Cover and marinate overnight.

Put the milk in a small pan and heat until tepid. Pour into a bowl and dissolve the yeast in it. Sieve 125 g (4 oz) of the flour and 1 1/2 teaspoons of the sugar into a large mixing bowl and make a well in the centre. Add the yeast mixture to the well and mix to a smooth paste, then cover with plastic wrap and allow to prove at room temperature until doubled in size (the proving time will depend on the temperature of your kitchen).

Add the butter to the remaining flour and rub in using a lights, flicking action of thumbs across fingertips until the mixture resembles fine breadcrumbs, then stir in the remaining sugar and 1/2 teaspoon salt. Pour in the beaten egg and mix well.

Add the proved yeast mixture to the dough and mix until smooth, then stir in the marinated ingredients. Turn the dough out onto a lightly floured work surface and knead for about 5 minutes, or until smooth and elastic (see Chef’s techniques, page 62)

Place the dough in a large out onto a lightly floured work surface, divide in half and knead gently for 2-3 minutes until smooth. Shape the two pieces of dough into 22 x 25 cm (9 x 10 inch) rectangles, then toll into cylinders. Butter two large baking trays and lift the stolen onto the trays, seams-side-down. Cover with a damp tea towel and allow to rise again until nearly doubled in size. Towards the end of this time, preheat the oven to moderate 180C (350F/Gas 4).

Lightly brush the proven stollen with the beaten egg and egg yolk and bake for 35-45 minutes, or until well risen and golden. Remove from the oven and, while the stollen is still warm, brush with the melted butter and dust liberally with the icing sugar. Remove from the trays and cool on a wire rack.

Chef’s tips: For a marzipan-filled stollen, roll two 125 g (4 oz) pieces of marzipan into cylinders and roll the stollen dough around them. This recipe makes two stollen, which is perfect if you are baking for a large Christmas gathering. Otherwise, wrap one in plastic wrap, then aluminum foil, and freeze for up to 3 months. A stollen makes a lovely Christmas gift, wrapped in cellophane and tied with ribbon.

The forgotten history of Slavic slavery

Although the history of slavery spans nearly every culture, nationality and religion, from ancient times to the present day, most uninformed people consider slavery to be an African phenomenon. But it was the Slavic nations of Europe that provided the vast majority of slaves through history. The Slavs are an ethnic group living in Central, Eastern, Southeast Europe, who speak the Slavic languages, and share, to varying degrees, certain cultural traits and historical backgrounds.

From the early 6th century they spread to inhabit most of Central, Eastern and Southeast Europe; while it was also known that the East Slavs colonized Siberia. And now, over half of Europe’s territory is inhabited by Slavic-speaking communities. Slavery was a legally recognized system in which people were legally considered the property or chattel of another. A slave had few rights and could be bought or sold and made to work for the owner without any choice or pay.

Records of slavery in Ancient Greece go as far back as Mycenaean Greece. The origins of those slaves were Slavic, and it appears that slavery became an important part of the Greek economy and society after the establishment of cities. Slavery was common practice and an integral component of ancient Greece, as it was in other societies of the time. It is estimated that in Athens, the majority of citizens owned at least one slave. Most ancient writers considered slavery not only natural but necessary.

The Romans inherited the institution of slavery from the Greeks and the Phoenicians. And as the Roman Republic expanded outward, it enslaved entire populations, thus ensuring an ample supply of labourers to work in Rome’s farms and households. But although many ethnic groups were enslaved, the Slavs would become the largest supplier of Rome’s slaves. In fact, it is their predilection for being taken as slaves that gave the people of that part of Europe the name of Slavs (slaves).

Slavic prostitutes in a Western European brothel.


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