Alt-right Thinkers

Benjamin Teitelbaum is an ethnographer, teaching at the Univerity of Colorado. He studies Scandinavian far right groups. Teitelbaum observed the role of the entrepreneurial activist Daniel Friburg, the principal of the publishing firm Arktos Media, in European politics. Arktos publishes the writings of traditionalist figures including René Guénon and Julius Evola. Teitelbaum wrote an opinion piece for Wall Street Journal about Friburg’s visit to America and the Unite the Right Rally in Charlottesville Virginia in 2017, suggesting the American organizers had staged a riot. A few modern public intellectuals who describe themselves as traditionalists, appear to have influence with some political figures: the Russian Aleksandr Dugin and the Brazilian Olavo de Carvalho. Steve Bannon, the alt-right American figure appointed as White House Chief Strategist by US President Trump, shares some traditionalist ideas. Teitelbaum got some interviews with Bannon, This was the basis of his 2020 book War for Eternity: The Return of Traditionalism and the Rise of the Populist Right (The subtitle in America, was “Inside Bannon’s Far-Right Circle of Global Power Brokers”). Teitelbaum relies on inferences and imagined episodes from the lives of Bannon and some of Teitelbaum’s contacts and sources. He is unable to portray the members of the circle as a a coherent entity There are people with heterodox, esoteric, right wing views with careers as teachers, speakers, consultants and entrepreneurs – an intelligentsia largely outside the universities and the academic world.

Teitelbaum’s effort to address the role of traditionalist ideology in the growth of the populist right is hampered by a lack of information and evidence beyond a few facts. The American academic Jason Jorjani co-founded the Alt-Right Corporation with Friburg and the American enterpreneurial activist Richard B. Spencer. That venture collapsed after the Unite the Right rally in Charlottesville when American conservatives and businesses, other than President Trump distanced themselves from the event. The same people and events also are mentioned in Anna Merlan’s Republic of Lies. The Alt-Right distanced itself. at the time, from the idea that it has been planning to undermine the American government.

Teitelbaum’s American sources mention the Swiss gnostic Frithjof Schoen, or Frithjof Schuon, another “traditionalist”, who presented himself as a Sufi and a practitioner of American First Nation (Lakota and Crow) spirituality, who lived in Bloomington, Indiana 1980-1998. The American sources also describe some of the practises and educational experiences of the American new Right, which include visits to India for spiritual teaching and other New Age practises. This part of the book would have been interesting – even more interesting after the riots in Washington DC on January 6, 2021. Schuon professed a non-religious spirituality bordering on neoshamanism. This version of Alt-Right spirituality resembles the New Age spirituality of many left leaning figures.

This illuminates the spectacle of Alt-Rightists who went to Washingtion dressed and painted like hippies to subvert the election of Trump’s rival. Pictures of Yellowstone Wolf, the QAnon Shaman were in the news after January 6, 2021.

His sources didn’t give Teitelbaum much and the publishers didn’t want a book on the radicalization of American youth.

Recipe error – Potatoes

The recipe book is Anupi Singla’s Indian for Everyone, published in 2014 by the Surrey Books imprint of Agate Publishing; also a quality paperback 2016, and an ebook in the Amazon Kindle store.

The problem in the recipes for Aloo Mattar at p. 95, Panak Aloo at p. 97, and Aloo Gobi at p. 98, in the printed editions, is the cooking time for the potatoes (aloo). In these recipes, the raw chopped potatoes are added to lightly fried onions and spices and stir fried for a couple of minutes and then cooked on low after other vegetables are added, for about 20 minutes. These are all sabji or stir fried dishes, in this author’s presentation. The result was crunchy and barely cooked potatoes.

The author prefers to use peeled Russet potatoes. Russets is the collective term of a few cultivars, including Idaho – the brown, thick skinned starchy potatoes chosen as baking potatoes and potatoes for deep frying as “French fries. This does not explain the outcome.

The error is a missed or unstated step. The missing step adds to the time to prepare this meal, and involves additional vessels and resources – another pot on the stove or an Instant Pot or other pressure cooker to cook or parcook the potatoes. Madhur Jaffrey has similiar vegetable stir fry recipes for potatoes in At Home with Madhur Jaffrrey but she has boiled the potatoes before using them.

It is not necessary to cook the potatoes until they crumble, but the potatoes need some cooking time before putting them a stir fry.

The technique to cook potatoes on in a vessel on a stove is to scrub the potatoes and cut out eyes and other visible surface defects,cover the potatoes in water, bring the pot to a boil and simmer. Thick skinned starchy potatoes should be better peeled. Peeling thinner skinned potatoes (i.e. white or yellow or many varieties of red) is a matter of taste and purpose. Salting the cooking water is an option. The cooking time depends on the kind of potatoes and size of the pieces. Baby waxy potatoes may take less than 15 minutes. Small potatoes and quarters of medium and larger potatoes may take 20-25 minutes.

The cooking time for potatoes at high pressure (11-12 psi; ie. at 242-244 degrees F.) in an Instant Pot or other electric pressure multi-cooker is 8 minutes. To parcook, I use 3 minutes on high or 4-5 minutes on low. I use a bain marie method – the potatoes in a ceramic vessel on a rack in the pressure pot. (There is water in the pressure pot of course, put the potatoes are cooked by steam water that being boiled in water). For pressure cookers, some fluid is needed but it is not necessary to cover the potatoes; the potatoes can be kept out of the fluid by using a rack or steamer basket, or a bain marie vessel. The cooking time (on high) and release method vary:

PotatoFluid (per JN)Time | release
Stovetop 15 psi
Electric or Instant Pot 12 psi
JNLPLP
Whole large or medium.5-1 cup10-14 min. | Natural 10-13 min. | Either13-15 min. | Either
Quarters
Large chunks
.25-.5 cups
More fluid for mashed
4-5 min. | Manual5 min. | Either8 min. | Either
Small whole.5 cups8-10 min. | Natural5 min. | Either7 min. | Either
Baby, fingerling.25-.5 cups1-2 min. | Manual5 min. | Natural8 min. | Natural
Sliced or diced.25-.5 cups3 min. | Manual
Jill Nussinow, Vegan Under Pressure; Laura Pazzaglia, Hip Pressure Cooking

It is possible to add a little water and leave the dish simmering and steaming for an extra hour. This works with peas (Aloo Mattar) but less well with cauliflower.