A Few Answers To Questions You Always Wondered About

October 3, 2018 | No Comments » | Topics: Answers

How do inmates make wine in prison?

Personally, I never met anyone who could make a smooth ass kicking batch of mash better than I! My recipe and procedure of manufacturing I never shared with anyone till today. I spent almost 2 years experimenting with different ingredients and different techniques. I just didn’t like the taste of other peoples mash. I wanted to find the perfect ingredients and best taste. As is with many things in life, sometimes simple is better! Alcohol is actually very easy to produce. Even an apple falling off a tree ferments on the ground with the sugar turning to alcohol. I’ll list the ingredients and how to make it all. Most guys use Yeast in their brew, not me. Yeast only makes it cook faster, gives a yeast taste, produces a lot of gas and odor. Plus it just doesn’t seem to produce as much alcohol doing it that way. I prefer slow cooking mine. It’s all so simple to do. 

Matt’s Long Week Iced Tea

Use a 1 gallon jug
Fill jug 2/3 with Iced Tea
Add 1 cup of Fruit Cocktail
Add 2 cups of sugar
Put the top on the jug loosely to let gas escape
Set jug in the corner somewhere and let sit for 7 to 9 days

Nothing needs to be done with it till it’s done. I always monitor the progress by taking a small taste each day after about 5 days. Enzymes in the brew eat the sugar and turn it to alcohol. But after it turns to alcohol it then it the begins to turn into vinegar. The trick is to taste it frequently. At first it will be extremely sweet. But after 4- 5 days you’ll notice less and less sweet taste and more alcohol taste. If you monitor it at least once a day then you won’t have a problem figuring out just when to pull it up. You want to pull it up when you taste nothing but alcohol. It won’t taste sweet, nor bitter, just taste like Vodka almost. When it’s ready, pour out the juice and separate the juice from the fruits. The Fruit Cocktail you can eat. Be careful, it’s VERY potent and will get you plastered drunk by itself! The juice left over will get about 4 people nice and buzzed. The taste will be very smooth but with one hell of a kick! This my friends is Matt’s Long Week Iced Tea!

– Matthew Holmes

 

 

What are Dylann Roof’s current living conditions in prison?

On April 22, 2017, Dylann Roof arrived at USP Terre Haute, the location of the federal death row for men and the federal execution chamber and where all executions by the federal government take place. Source: Dylann Roof is now on federal death row in Indiana

A bleak existence

Sister Rita Clare Gerardot of the Sisters of Providence at Saint Mary-of-the-Woods has told the Tribune-Star that facing execution is a bleak existence at the prison.

While she herself has never been inside the special confinement unit, she said she has heard descriptions of it from David Paul Hammer and others who have experienced it first-hand.

They are in a small cell by themselves. All their meals are pushed through a slot. There is no recreation, but they can go out of their cells three times a week into cages,” she said.

The cells contain a bed, toilet, shower and a chair connected to a desk, she said. And there is a small color television in each cell — color only because black-and-white TVs are no longer available.

The inmates can speak to other nearby inmates at the fronts of their cells, she said, and they have a limited amount of time when they can use a telephone and access email, and have access to a library. If a friend or relative sends money for commissary, the inmates can order additional food or clothing beyond what is provided by the prison.

Truthfully, I don’t know how they keep their sanity,” Gerardot said.

Time drags on at Death Row, USP Terre Haute

 

 

How corrupt is Wall Street?

In 1999, as a 24 year old, I was hired by Morgan Stanley Dean Witter as a financial advisor. In my brief time in this industry, I saw the markets skyrocket and crash! It was an unforgettable and amazing experience and I’m grateful for the early lessons but frankly, it made me very cynical about the “real value” of Wall Street. Who really is making money? So, in my opinion, there’s primarily three types of people that really make money in the market.

First are the people given shares of stock at a company they work for. These people make money out of no effort and stroke of genius of their own (regarding their company’s stock value) but because the stock market says “the shares you were given at $4 ea, we value them at $28 ea and you have 10,000 shares!” Great! If they sell, they just made $240,000 “from the market.” Notice they didn’t invest a dime. This is where you want to be.

The second type of person that makes money is the financial advisors and the portfolio managers. This is because they charge a percentage fee and they get paid whether you make money or not. So this class of professionals are trying to gather as many assets as they can and they’re paid a percentage. it ranges from 1 to 50% (Google ‘successful’ hedge fund managers fees) 1% of $600m in a portfolio that lost 35% of it’s value by bad investment or market conditions is still a $6,000,000 pay check. Therefore, the name of the game is get as many assets as they can into their portfolio or under their “book.” The reality is, when markets go down, people get angry with their “broker” and leave, say Morgan Stanley, and they go to, say, AG Edwards and at the same time, the people pissed by those same market conditions at AG Edwards pull their assets and go to Morgan Stanley and the assets flow back and forth and around all the financial firms. Brokers / Hedge fund managers, etc. they are very rarely responsible for anything more than just being able to enjoy market conditions. When markets crash they simply say, “No one saw this coming!” In 2000, 2008, and the crash tbd’d they sing the same song. notice this group had also invested none of their own money. this is also a great place to be.

The third group are the Financial Analysts and industry around making finance look complicated. Simple point and case forever engrained in my experience. While with Morgan Stanley Dean Witter they touted their award winning analysts and encouraged us to of course push stocks they deemed “buy” worthy. You know how it works. So, in my first year, 1999, Morgan Stanley’s Mary Meeker was bonused $15m in 1999 for her stock recommendations. She was the star. We pushed her 20x stock portfolio to all our clients and until the markets crashed, they were great and she was a genius. However, by the end of 2000, 1/2 of her buy, strong buy stocks were bankrupt and out of business. People lost all their money on those stocks following my advice following her advice (and of course other analysts – she wasn’t alone and I don’t mean to single her out except it became a memorable joke with my Morgan friends, because we wished we had her job). Instead, I had invested friend’s and family money and it really stung. I couldn’t help but see that none of them could recoup their money from those bankrupt stocks but Mary, and all the other all-star analysts of 1999 didn’t give their 1999 bonus back. They were making money whether my clients were or not. That’s how the game works. Notice the motif. None of these groups used their own money. Wall Street is an insider’s game. Your money is their gain.

– Brian Court

 

Why do bakeries throw away so much good food at the end of the day instead of donating it?

The restaurant I run has to literally throw away sometimes $10 000 worth of cooked food a day because the charities REFUSE to accept the food.

We have award winning chefs and cooks prepare our meals – and we have won NUMEROUS awards.

Many times if the company goes on a catering event – during which we handle large accounts, the businesses don’t bother to take the left over food after catering and there is still a truckload left.

The guests barely eat a plate and we have table of servings which never get served at all.

The guests barely eat and now we have a van full of food in our warmers, trays, fridges which we spent the time preparing with care – for hours or days upon end.

The staff takes some home – but there is many times so much left that it can fill a walk in fridge several times over.

We can not serve most of that food to our next clients because it is not in the contract – which leaves PLENTY of food uneaten and fully available to be given for charity or donation.

I have called many many many times to the Salvation Army and other homeless shelters and charities – and they will not pick it up unless it is not prepared (basically it has to be groceries prior to being cooked or prepped) – which makes no sense; because if we have the groceries – then they will be used for the catering event.

Often we have hundreds of racks of ribs, beef brisquit, pork, soups, baked goods or cooked chicken or large bowls of salad, fresh baked bread, sliced vegetables or fruit – like earlier posted…enough to fill a walk in fridge several times – and this is the leftover uneaten food which was never put onto anybody’s plate.

The charities refuse to take them because it was already cooked…even if it’s only an hour old, they won’t touch it.

They say for health reasons…which is bullshit – because I and my team are very concerned about food safety ourselves – and would never serve food which is going bad in any fashion.

However, Salvation Army won’t even consider it – even though they turn away several hundred people a day from their food lines.

What we have left over is among the best food you will ever eat – and sadly we can’t set up tables in a park and serve it to homeless or poor – because our business license will be taken away.

Shelters won’t take the food, Salvation Army won’t take the food – and we have next to no place to keep storing it.

I have tried for weeks upon end to try to give this food away – which nobody will accept.

I ended up giving away three or four vans full of food to friends so that they could give them to homeless people…but it can’t always be convenient for everybody involved.

It upsets me greatly – because we have to buy that much in order to complete the catering contract, but we have far too much waste which is just insane.

There are thousands of people who can barely feed themselves in my city – but I can’t give it away without risk of losing the business, going to jail and getting fined massive amounts from the city.

I can’t set up a table in a park and have people come there – so unfortunately, most of it has to be dumped…

I can’t resell it for the next catering event.

It ends up costing sometimes 30 000$ a week when we have a large event – and even the news stations, papers and media will not help in solving the problem.

I have gone many times to the low income area of the city and just unloaded as much as I can to feed people – but I don’t always have the time to do so or the means to do it.

Sadly this is what happens in my city…so called “The Most GREEN City in the World” – Vancouver!

It’s bullshit.

Our company can not freeze it, we can not resell it, we can not store it, we can’t give it away and nobody will come to take it – so we have massive bins which get emptied every two days which are full of fantastic absolutely awesome food which had to be binned. (Part of the Health and Safety regulations for Vancouver and area)

It’s a crime that this happens and I feel bad every day, but I have made efforts – which sadly never transpire to develop into anything to solve the homeless and low income issue.

City hall and government will not change their stance on this matter – and because of this reason, we have thousands of homeless people or low income struggling to eat a healthy meal – when I have to toss out thousands of dollars worth of food on a daily basis.

Police will shut down any event where we set up tables which serve food.

I do what I can with the leftovers – but I do know that the seagulls, rats, mice, ants, worms and all the other animals and insects are eating heartily at the dump – because they are getting the best food that money can buy, made by the best cooks that money can hire.

The film companies in this city operate the same way when the catering trucks have left-overs…and it’s all good stuff.

The birds in this town eat far better then the people do most of the times.

Meals which take 12 hours to prepare are unfortunately trashed because of government bullshit – and the people in this city are the ones who suffer on part of these rules and regulations.

If I could somehow ship this overseas to Africa and other poor nations of the world, I would gladly do so.

– Vic Formosa