Mask-off outbursts by Maga insiders and most strikingly, the destruction and reconstruction of the presidential seat, with a huge new $300m ballroom, means Trump isn’t planning to leave the White House when his term ends, writes LINDA PENTZ GUNTER
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Garlic chive talkin’
MAT COWARD declares this plant to be one that ‘everyone should grow’
Garlic chives on a plate
[beautifulcataya / Creative Commons]
BEN CHACKO speaks with Knesset member OFER CASSIF about rising political violence, the prospects for peace and his continuous ‘silencing by suspension’
The City is leaning on Rachel Reeves to cut welfare spending — when what’s needed is cuts to all the benefits given to the mega rich, corporations and banks to help them not pay or blatantly dodge their fair share of tax, explains BERNIE EVANS
The choice between two Blairites to revamp the tepid centrism of our ruling party doesn’t even come as cold comfort as we wander the city streets suffering from their third decade of austerity and the fifth of wage stagnation, writes MATT KERR
ANN HENDERSON looks at the trailblazers of the Women’s Trade Union League and their successful fight for female factory inspectors — a battle that echoes in today’s workplace campaigns
HENRY FOWLER puts the strike of public-sector workers in New Zealand in the wider context of deteriorating employment conditions throughout the world’s major economies
MAT COWARD looks back at a protest 105 years ago this month, whose reporting by the media bears uncomfortable similarities with demos today
MY GARLIC chives look their best in early autumn, with their white, starburst flowers held on long, stiff stems, high above the foliage.
It’s no wonder some people grow them purely as ornamentals. The hoverflies and bees which have flocked to them for the last few weeks are disappearing now, and the plant itself will soon start fading away for the winter. But it’ll be back early next spring; this is a long-lived and reliable perennial.
Allium tuberosum is called garlic chives because it grows just like chives, and has a mild, garlicky flavour. You’ll also see it listed as Chinese chives; in much of east Asia it’s grown as a serious vegetable, not merely a garnish or flavouring herb, which is how we tend to employ it over here.
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