The Fab 14 are Fab-Tastic! Go Wisconsin!

WISCONSIN!

It is so important what is happening in Wisconsin. I, Chef Guavara, feel terribly that I have been too busy with out of town trips, family responsibilities and work to get back to business!

The day after I heard that the Fab 14 democrats had fled the state of Wisconsin to avoid the vote to cease collective bargaining for the unions, I looked up recipes for Wisconsin. We also had a small party celebrating Wisconsin cheeses.

The thing about Wisconsin is that it highlights the media lying to us, denying us the real truth of this news. Their governor has gone ape-nuts, is totally in bed with the Koch brothers and is committing career suicide for all of  the aholes who intend on going along with this bill to kill collective bargaining rights. What are they getting in return? The promises must be great. Where are the media's investigative journalists telling us the background, or should I say lowdown?

I kind of dislike some aspects of unions and have fought against having them in my workplace because they weren't needed and would actually have caused our best employees to have pay deductions in an environment where we were paid for production. We didn't need the union because we already had competitive wages, we had benefits, we had 401k. We had these things thanks to the unions who had come before us and demanded fair wages and pensions. I get it. 

The eye opener in Wisconsin is that they have already sent our union jobs oversees for manufacturing, so now they go after those they can't outsource to China. Yup, I tie all of this back to our bad economic policies, allowing trade with countries like Vietnam and China who don't give a rats ass about human rights, and whose goons benefits greatly from the likes of Walmart, Nike, Target, Macy's, and really anyone who manufactures there. It is funny to me that in Hong Kong they play public service commercials asking people to consider where their clothes and shoes come from, indicating that your fancy basketball shoes were probably made by a child or slave worker. In the U.S., they would never show such a thing, if someone ever showed that commercial the greedy corporations who run our Republic would put a stop to it and our media, who for the most part, is in the pocket of our government and does what they are told, would never touch it. American's LOVE to live in denial while profiting from the skin off the backs of the downtrodden. It is historically our biggest shame, yet we still do it and call it PRIDE. 

Hendrik Hertzberg, in the New Yorker, points out in that the union decline is proportionate to the economic inequality that everyone is in such denial about. Trickle down has trickled up like spam fat and is sitting at the top for the uber-rich to slurp off while everyone else is having a decline in their standards of living. This truth sucks, but we need to see it to change it.

My question to my fellow bakers is, when given the choice between good and evil, why would anyone take the bad side? When a proposal is put before us, why can't we each look at it and see who will benefit? When something is benefiting our CHILDREN and the WOMEN of this country, that is good. If it only seems to benefit the OLD WHITE UBER-RICH MEN who absconded with trillions of dollars of OUR PENSIONS, then why in the world would the likes of you and I approve of this? 

Here is a really long video, but one worth watching where Michael Moore lays it out for the people, while supporting the protestors of Wisconsin:

UPrising

Let's break this bread, a Cheesy Wisconsin Bread. I made the sourdough from a starter I started with a freegan orange I found on the sidewalk. 

1 cup starter

3 cups flour

1 tsp salt

2 tbs butter

Rise for 2 hours. Punch down. Put in buttered bread pan, rise for one hour. Bake for 50 min at 375F.

The Wisconsin recipe I read called for a mush of mushrooms, cheese, onions and garlic smushed into the bread. So here it is:

I simply sauteed onions & mushrooms and beer, added a ton of garlic. I laid this into the bread which was sliced almost through. Added Wisconsin cheddar and Wisconsin blue cheese, then we popped it back into the oven at 350 for about 15 minutes, turning occasionally for even browning.

It really did taste like Wisconsin. Fatty, starchy, carbie, beery, overall indulgent. A good place to visit, but we wouldn't want to eat like this more than once per quarter.