Spamdex - Spam Archive

Report spam

Send in your spam and get the offenders listed

Forward the spam you receive to questions@spamdex.co.uk

Also in motherjones.com

Meet the Real-Life Crime Boss Who Controls the Fish You Eat

The rise and fall of the "Codfather."
If you are having trouble viewing this email, click here.

March 15, 2017

Top Food News

The Case of New England's "Codfather"

"The Codfather" is the local media's nickname for Carlos Rafael, a stocky mogul with drooping jowls, a smooth pate, and a backstory co-scripted by Horatio Alger and Machiavelli. "I am a pirate," he once told regulators. "It's your job to catch me." Here's how this fishy impresario finally ran afoul of the law. (Mother Jones)

"Everybody gets exploited equally." Will a ramp-up of H-2A farmworker visas make life easier for farmers—or is it an invitation for immigrant abuse? (Mother Jones)

Tut, tut. Looks like Trump's plan to slash weather forecast funding is terrible news for farms. (Mother Jones)

Nommin' on some nyama choma—Kenya's unofficial national dish. Too bad climate change is ruining this delicious grilled goat meat. (Mother Jones)

How tainted nut butter stays hidden. Why the FDA protects the names of stores and schools stocking recalled products. (Washington Post)

Gas station gourmet. Convenience stores are capitalizing on a growing taste for fresh, healthy road food. (New York Times)

—ADVERTISEMENT—

Environmental Film Festival

One Great Tidbit

Hope you had a great Pi Day yesterday. We at Mother Jones certainly did!

Ivylise Simones

Support hard-hitting journalism.
If you value what you read from Mother Jones and want to see more of it, please make a tax-deductible one-time or monthly donation today and help fund our unrelenting, nonprofit journalism.

This Week in Podcasts

When journalist and physician James Hamblin investigated the world of gluten-free products, he found a $23 billion industry of "detox courses," custom blood tests, and specially formulated foods. What he didn't find was medical evidence that avoiding gluten is good for people who don't have celiac disease. In fact, the many gastroenterologists that he interviewed agreed that gluten-free diets can actually be less healthy than those that contain gluten. So how did the craze take hold if there's essentially no science to back it up? We interviewed Hamblin about medicine's role in perpetuating fad diets.

Hear it on Mother Jones' Bite, episode 26:
"The Science of Why We Don't Believe in Food Science"

The United States of Barbecue. When Southern food gets so generic you forget where it came from. (Gravy)

Prego or Ragu? Malcolm Gladwell explores whether more choices really make us happier. (TED Radio Hour)

Exclusive to Newsletter Subscribers

And the winner of Best in Show at Mother Jones'  Fourth Annual Pi(e) Day competition yesterday...

...was a blood orange curd tart with a gingersnap crust. It's a great one to make right now, when the blood oranges are especially sweet and flavorful. Here's the recipe:

Blood Orange Curd Tart
Original recipe by Jam Lab

Blood orange curd:
Zest or thin peels from one blood orange
Juice of 3 blood oranges
1/8 cup lemon juice
Pinch of salt
1 cup sugar
3 eggs
2 egg yolks
6 tablespoons butter, cut into 6 pieces

Gingersnap crust:
3/4 cup all-purpose flour
5-6 gingersnap cookies (about 1/2 cup when crushed)
1 large egg yolk
2 tablespoons sugar
1/2 teaspoon salt
1 teaspoon ginger powder
6 tablespoons cold unsalted butter, cut into pieces

Directions

In a medium saucepan, combine all blood orange curd ingredients except the butter and whisk constantly, on medium heat, until the mixture thickens, for about 8 to 10 minutes. Immediately strain the mixture through a sieve over a medium bowl. Once strained, stir in the butter pieces, and keep stirring until well blended and smooth. Let it cool for about 30 minutes. Put it in a container and let it rest in the fridge for about an hour at least.

Make dough: Put oven rack in middle position and preheat to 375 degrees Fahrenheit. Pulse flour, gingersnap cookies, ginger powder, sugar, and salt in a food processor until combined. Add butter and pulse until mixture resembles coarse meal with some small (roughly pea-size) butter lumps. Add yolk and pulse just until incorporated and dough begins to form large clumps.

Put dough in a nine-inch tart pan and pat out with well-floured fingers into an even layer over bottom and up sides so it extends about 1/4 inch above rim. Chill 30 minutes. Lightly prick tart shell all over with a fork, then line with parchment paper and fill with pie weights. Bake shell until golden around edge, about 15 minutes. Carefully remove the paper and weights and bake until shell is golden all over, about 15 minutes more. Cool shell completely in pan on a rack.

Preheat oven to 350 degrees. Pour in the blood orange curd and smooth it out onto the baked tart crust. Bake in the oven for about 20 minutes, until the tart is set. When you shake the pan, it should wobble a bit. Remove it from the oven and let rest out for an hour. Cool in the fridge for another two hours to let it set before it is ready to eat.

That's all, folks! We'll be back next Wednesday with more.
Maddie and Kiera

Questions/concerns/feedback?
Email newsletters@motherjones.com.

Hungry for more food news?
Follow Mother Jones Food on Twitter and Facebook.

Did someone forward this to you?
Click here to sign up to get more Food for Thought in your inbox!

—ADVERTISEMENT—

Environmental Film Festival

Food for Thought comes to you from Mother Jones, an award-winning, nonprofit investigative journalism organization.

Donate Mother Jones Store

This email was sent to by newsletters@motherjones.com

Mother Jones | 222 Sutter Street, #600 San Francisco, CA USA 94108

Advertise | Edit Profile | Email Preferences


---------------------------

All titles, content, publisher names, trademarks, artwork, and associated imagery are trademarks and/or copyright material of their respective owners. All rights reserved. The Spam Archive website contains material for general information purposes only. It has been written for the purpose of providing information and historical reference containing in the main instances of business or commercial spam.

Lets beat spam together
Many of the messages in Spamdex's archive contain forged headers in one form or another. The fact that an email claims to have come from one email address or another does not mean it actually originated at that address!
Please use spamdex responsibly.


Yes You! Get INVOLVED - Send in your spam and report offenders

Create a rule in outlook or simply forward the junk email you receive to questions@spamdex.co.uk | See contributors

Google + Spam | 2010- 2017 Spamdex - The Spam Archive for the internet. unsolicited electric messages (spam) archived for posterity. Link to us and help promote Spamdex as a means of forcing Spammers to re-think the amount of spam they send us.

The Spam Archive - Chronicling spam emails into readable web records index for all time

Please contact us with any comments or questions at questions@spamdex.co.uk. Spam Archive is a non-profit library of thousands of spam email messages sent to a single email address. A number of far-sighted people have been saving all their spam and have put it online. This is a valuable resource for anyone writing Bayesian filters. The Spam Archive is building a digital library of Internet spam. Your use of the Archive is subject to the Archive's Terms of Use. All emails viewed are copyright of the respected companies or corporations. Special thanks: We would like to thank Benedict who is a SEO Consultant who has freely given up his time to advise us on how best to maximise on our organic search traffic strategy and also for his wonderful creative vision on how to spread the word about Spamdex and how we try to combat spam across the globe. Click here for more information.

Our inspiration is the "Internet Archive" USA. "Libraries exist to preserve society's cultural artefacts and to provide access to them. If libraries are to continue to foster education and scholarship in this era of digital technology, it's essential for them to extend those functions into the digital world." This is our library of unsolicited emails from around the world. See https://archive.org. Spamdex is in no way associated though. Supporters and members of http://spam.abuse.net Helping rid the internet of spam, one email at a time. Working with Inernet Aware to improve user knowlegde on keeping safe online. | Link to us | Terms | Privacy | Cookies | Complaints | Copyright | Spam emails / ICO | Spam images | Sitemap

Important: Users take note, this is Spamdex - The Spam Archive for the internet. Some of the pages indexed could contain offensive language or contain fraudulent offers. If an offer looks too good to be true it probably is! Please tread, carefully, all of the links should be fine. Clicking I agree means you agree to our terms and conditions. We cannot be held responsible etc etc.

The Spam Archive - Chronicling spam emails into readable web records

The Glass House | London | SW19 8AE |
Spamdex is a digital archive of unsolicited electronic mail 4.8 out of 5 based on reviews
Spamdex - The Spam Archive Located in London, SW19 8AE. Phone: 080000 0514541.