Rather than taking a collaborative approach to navigating the new industry landscape, Science Museum management has shut workers out of the planning process.| Union Advocate
“Without Medicaid, I would not be able to survive,” said Ace Taylor, a home care worker whose job caring for her disabled aunt is funded through Medicaid.| Union Advocate
By: Zachary Wright WORCESTER, MA – On July 4, 2025, Donald Trump signed into law his “Big Beautiful Bill.” The bill is draconian and destructive on every level of the social contract. One of the most deadly provisions is the Big Beautiful Bill’s decimation of Medicaid programs. During my career as a rank-and-file nurse, I’ve […] The post ‘Time is Tissue’ – Medicaid Cuts Set To Decimate Mass Workers’ Healthcare appeared first on Working Mass.| Working Mass
Leicester’s Labour-run city council are intent on gutting our public services; and our council are presently going through the final stages of a so-called consultation on their planned destruction …| Thoughts of a Leicester Socialist
On April 2, Leicester’s Labour-led council opened a CONsultation on their plans to cut funding for our libraries and community centres “by up to £2.1million.” And while the results of the consultat…| Thoughts of a Leicester Socialist
Need to beef up your knowledge of the best beef cuts? Follow this guide for the best cuts of steak at the supermarket.| Steak School by Stanbroke
The proposed endowment tax in President Trump’s “One, Big, Beautiful Bill” would cost Stanford hundreds of millions of dollars each year, threatening financial aid and support for research.| The Stanford Daily
Where to buy meat If you are a meat lover, where would you prefer to buy meat? From an skilled artisan with generations of meat knowledge behind them, or from a supermarket pre-pack shelf , where it is just another commodity? As a customer, you have choices, and the choices you make today affect where […]| Butcher Magazine
Think expensive cuts are the only way to get tender beef? Think again. Learn the surprising factors that affect meat tenderness and how to make any cut delicious.| Butcher Magazine
There’s a reason smash burgers are having a global moment right now. From food trucks in LA to burger bars in Tokyo, they’re gracing menus everywhere — and for good reason.| Steak School by Stanbroke
It is positive that another protest has been called against Leicester’s Labour-led City Council because of their ongoing plans to defund our libraries and community centres. This demonstration is b…| Thoughts of a Leicester Socialist
Radio Free Asia employees were told today that 75% of the staff would be put on unpaid leave due to the funding cuts by the United States Agency for Global Media (USAGM). The post Radio Free Asia forced to furlough 75% of its staff due to funding freeze appeared first on Washington-Baltimore News Guild.| Washington-Baltimore News Guild
Nationwide, Labour-run local authorities seem determined to prove to ordinary people that Labour do not want to help them. In taking this regressive approach, they are replicating the Labour Party’…| Thoughts of a Leicester Socialist
The history of Chicken Cordon Bleu is a fascinating blend of culinary evolution and cultural exchange, reflecting the ingenuity of chefs across Europe. Here’s a look into how this beloved dish came to be: Origins in Switzerland The term “cordon bleu” translates from French to “blue ribbon,” which historically was a symbol of excellence. The […]| Butcher Magazine
Is Corned Beef Irish? A lot of people, including me, consider corned beef to be an Irish dish, but there are other claims to this culinary heritage. Corned beef got its name from the salt grains it was packed with in barrels. The grains of salt were the size of salt kernels and that’s when […]| Butcher Magazine
The Wonderful Tale of the Humble Tail Oxtail—a humble yet flavorful piece of meat—has made its impact on culinary traditions around the world. From hearty stews to gourmet delicacies, this underrated ingredient has a rich history and a diverse range of preparations that have delighted palates for centuries. In this…| Butcher Magazine
History, nutritional benefits and recipes for this wonder food. Sliced Lamb's Liver The Offal Truth Offal, usually the inner organs of meat animals, is a rich source of nutrition, but, alas, puts some people off because it is a bit too gory for them. But if you eat meat, eating…| Butcher Magazine
You have heard of a Beef Rump and you have heard of a Top Sirloin. What is the difference? There is no difference, they are the same cut of beef. It depends on where in the world you are and the names given to cuts of meat in your area.…| Butcher Magazine
When many of us commuted to work daily, we'd arrive home from work and look for quick and simple food to prepare. But now that we have more time at home, many people are learning about cheaper cuts of meat and how to get the best from them with "slow…| Butcher Magazine
The beef knuckle is a sub-primal from the beef round. It weighs from between 4 kg to 6.5 kg, depending on the carcase weight. The knuckle goes by many names: The ball of the round, sirloin tip, round tip, tip center (centre in UK and Ireland) and sometimes thick flank,…| Butcher Magazine
As Christmas approaches, we think of turkey and ham as the centrepiece of the Christmas feast, but there are a growing number of people who are happy to try something different. Some of the alternatives are Goose, Duck, Chicken Pork, Spiced Beef, Rib Roast on the bone, and to be really…| Butcher Magazine