Eduardo Galeano, born on September 3rd in 1940, was a Uruguayan journalist and author known for, among other texts, his work "Open Veins of Latin America", which the editors of Monthly Review Press called "perhaps the finest description of the primary accumulation of capital since Marx".
Galeano began his career as a political cartoonist and journalist - at fourteen, he was contributing political cartoons to the socialist newspaper "El Sol". At 20, he was the managing director of "Marcha", a storied weekly in Uruguay.
Some of his high profile work as a journalist includes an interview with Juan PerΓ³n, a laudatory profile of Che Guevara, and a portrait of Pu Yi, the last emperor of China, who had just completed his Maoist re-education in a nondescript building on the outskirts of Beijing.
Galeano is perhaps best known for his book "Open Veins of Latin America", which details how, through five centuries of plunder by European conquistadors and American corporations, the region's abundant natural resources had been extracted to enrich a few local elites and many foreign interests.
The editors of Monthly Review Press, which published the U.S. edition, described the book as "perhaps the finest description of the primary accumulation of capital since Marx." President Hugo ChΓ‘vez gave a Spanish-language copy of Open Veins to President Barack Obama on his first diplomatic visit to the region.
"The human murder by poverty in Latin America is secret: every year, without making a sound, three Hiroshima bombs explode over communities that have become accustomed to suffering with clenched teeth."
- Eduardo Galeano
Open Veins of Latin America pdf :castro-stuff:
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Stainless steel or cast iron pans?
Both good, cast iron is a little bit better for slightly higher maintenance. I have 2 cast irons and a stainless steel, the stainless steel one is borderline a bowl tho.
What brand of stainless do you have? Is it a specific grade or whatever, like 18/10 or 20/0 or something?
It's one i got from a thrift store that was decently thicc. I mostly use my cast irons, it's more of a keeping shit warm pan. If i had to choose between either I would for sure go cast iron tho. Been cooking professionally for over 15 years now, and cast iron distributes and holds heat better than anything else, maintenance isn't nearly as hard as nerds make it out to be. I clean mine with steel wool sometimes, dish soap is fine as well. Just dry it off immediately amd maybe run a lil oil in. When you first get one you wanna oil it up and bake it for like a half hour. That's the other good part with cast iron, its usually just one big chunk of metal so you can bake with it too or transfer from stove top to baking