And I am exhausted.
 | | People gather at the memorial where George Floyd died in Minneapolis, MN on June 3, 2020.Alyssa Schukar for The New York Times |
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As happens every so often, I’m out of things to write about. I know that sounds insane, given the constant swirl of events, but I don’t like to comment unless I have something to add to the conversation. And right now — whether it’s the president’s decision to take a stand in defense of the Confederacy or the continuing Covid-19 crisis — I don’t have anything to add to what I have already said over the past two weeks. I am in the middle of a few books, and it’s possible that when I’m finished, I’ll have thoughts to share. But that will be next week at the earliest. So I’ll see you then, hopefully with a little more to say. |
For the weekend, I tried to explain how protests against police brutality became protests against Confederate iconography. |
| This is because the George Floyd protests are not just about police violence. They’re about structural racism and the persistence of white supremacy; about the unresolved and unaddressed disadvantages of the past, as well as the bigotry that has come to dominate far too much of American politics in the age of Trump. Born of grief and anger, they’re an attempt to turn the country off the path to ruin. And part of this is necessarily a struggle over our symbols and our public space. |
David Blight on the fight to save American democracy in The Atlantic. |
Joelle Gamble on how neoclassical assumptions in economics uphold racist systems, in Dissent. |
If you’re enjoying what you’re reading, please consider recommending it to friends. They can sign up here. If you want to share your thoughts on an item in this week’s newsletter or on the newsletter in general, please email me at jamelle-newsletter@nytimes.com. |
 | | A Black Lives Matter demonstration in Charlottesville, Va.Jamelle Bouie |
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Charlottesville saw two Black Lives Matter protests this week, and I had the time to photograph one of them. For the novelty of it, I decided to use a Polaroid camera. The effect, I think, is to make the events look timeless, which is its own sort of commentary. |
I love horchata, a Mexican sweetened rice drink, and I made a big batch of it this week. It’s best enjoyed with something spicy, like a taco with a hot salsa, or even an Indian railway omelet sandwich with plenty of chiles. Recipe comes from Serious Eats. |
- 1 cup uncooked long-grain rice
- 1 cup blanched almonds
- ⅔ cup white sugar (I used just ½ and it was sweet enough)
- 1½ teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 1 quart water
- 2 cups milk (or nondairy alternative; I used oat milk)
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Combine rice and almonds in blender. Blend on high speed, stopping to shake jar as necessary until roughly powdered, about 30 seconds. Add remaining ingredients to blender and blend on high speed for 1 minute. Refrigerate and let steep overnight. The next day, strain through a fine-mesh strainer. Add more sugar, cinnamon and vanilla to taste. Serve chilled over ice. |
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