Poor people not allowed in AOC's luxury apartment complex

squarepush3r

squarepush3r

Well-Known Member
https://www.washingtonexaminer.com/politics/poor-people-not-allowed-in-aocs-luxury-apartment-complex

by Alana Goodman
| February 19, 2019 02:43 PM
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Rep. Alexandria Ocasio-Cortez, D-N.Y., recently moved into a luxury apartment complex in Washington, D.C. that does not offer the affordable housing units that were a key plank in the New York congresswoman’s campaign platform.

Ocasio-Cortez, 29, who said in November that she was concerned about being able to afford rent in D.C., now earns a $174,000 annual salary and is living in a newly built high-rise in the city’s Navy Yard area, the Washington Free Beacon reported last week.

The freshman congresswoman, a self-described socialist, campaigned on a platform to expand affordable housing, and her controversial Green New Deal proposal promises “Safe, affordable, adequate housing” for all.



But Ocasio-Cortez’s new building — built by leading D.C. developer WC Smith — is part of a luxury complex whose owners specifically do not offer affordable units under Washington, D.C.’s Affordable Dwelling Units program. The Washington Examiner is not naming the building or complex.

In 2018, a civil rights attorney sued the Washington, D.C. government for allegedly discriminatory gentrification policies, claiming that development in Navy Yard area and other parts of southeast D.C. encouraged an influx of affluent “millennial creatives” who displaced minority residents.

Ocasio-Cortez, commonly referred to as "AOC," repeatedly criticized luxury real estate developers during her campaign, claiming that their buildings hiked up rent prices and pushed low-income residents out of their neighborhoods.

[Previous coverage: Alexandria Ocasio-Cortez warns Amazon HQ2 could worsen housing crisis in New York, DC]


Rep. Alexandria Ocasio-Cortez outside her apartment complex last week. This photograph has been altered to obscure the name of the building.
(Graeme Jennings/Washington Examiner)


“We need to kick luxury real estate lobbyists to the curb and defend working people’s way of life,” Ocasio-Cortez said last March. “Skyrocketing cost of living is a national crisis that CAN be addressed. It’s not just an NYC issue - it’s happening in every US metro area.”

Ocasio-Cortez also promised not to take campaign contributions from luxury developers during her campaign. “It’s time we stand up to the luxury developer lobby,” she said in a speech last April. “Every official is too scared to do it - except me.”

Her new apartment complex — which boasts on its website that it vows to take "luxury apartment living" to a higher level — offers over 100,000 square feet of amenities for its residents.

These include: two private massage rooms with state-of-the-art hydrotherapy beds; men’s and women’s saunas; a full-scale demonstration kitchen with wood-fired pizza oven; a 25-meter indoor lap pool; a rooftop infinity pool with panoramic views of the Capitol; a Peloton cycling studio with over a dozen bikes; and a fireside lounge featuring a Steinway & Sons player piano.

Also included is a PGA-grade golf simulation lounge with a wrap-around screen and viewing bar that allows residents to play virtually at dozens of the world’s most exclusive golf courses with the touch of a button. Last week, Democrats mocked President Trump for installing a new golf simulator at the White House — updating with his own money one originally installed by former President Barack Obama.

Apartments in the building currently start at $1,840 per month for a 440 square foot studio, and range up to $5,200 for a three-bedroom. The average rent in Washington D.C. is $1,340 for a one-bedroom apartment and $1,550 for a two-bedroom, according to the most recent data from Apartment List.

W. Christopher Smith, 66, the Annapolis-based CEO of WC Smith, is a Democratic donor who contributed to Barack Obama's 2008 presidential campaign and the Senate campaigns of Sen. Chris Van Hollen, D-M.D., Sen. Mark Warner, D-VA., and Jane Raybould, who lost a 2018 Senate race in Nebraska.

Smith donated to Rep. Eleanor Holmes Norton, D-D.C., in 2017, and 11 employees of WC Smith gave $6,900 to the campaign of Muriel Bower, the Democratic mayor of D.C. In 2018, WC Smith's vice-president of communications Ann-Marie Bairstow gave over $1300 to Act Blue earmarked in small amounts — $100 or less — for various candidates, including $50 to Ocasio-Cortez.
 
Unclebaldrick

Unclebaldrick

Well-Known Member
rkymtnman said:
@Unclebaldrick @Fogdog

i need a good meatball recipe. with beef, veal and pork if possible.
Click to expand...
We we're making souffles in a black friends apartment once. It was a ritzy joint. He was, and still is, a big wig with Seaboard Corp. Al Haig lived two doors down and we needed a couple eggs. I volunteered to knock on his door to see if he would give us a couple of eggs. He was kind of a dick. He claimed to not have any.

Did I mention we were pretty drunk? Later that night I stole his Newsweek on a lark and gave it to a friend on mine.

I don't have a good recipe. I have never made meatballs.
 
Fogdog

Fogdog

Well-Known Member
rkymtnman said:
@Unclebaldrick @Fogdog

i need a good meatball recipe. with beef, veal and pork if possible.
Click to expand...
Swedish or Italian? I have a Swedish Meatball recipe if you are interested. The following has been kid reviewed and given a two dirty hands rating, the highest possible. Serve meatballs in sauce in a bowl (not over pasta) with some Parmesan on the side and a nice Chianti or Bordeaux wine.

Sicilian style Meatballs

Recipe By :Food and Wine, Frank Castronovo and Frank Falcinelli 2007
Serving Size : 6 Preparation Time :0:00

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
16 ounces tomatoes, canned -- drained
1/4 cup olive oil
kosher salt and fresh ground pepper
2 whole white bread slices
2 large eggs -- beaten
1 1/2 whole garlic cloves -- minced
2 tablespoons Italian parsley -- chopped
1/2 teaspoon marjoram -- minced
2 tablespoons parmesan cheese -- grated
1 pound beef chuck -- ground
1/4 cup pine nuts
1/4 cup dried currants
2 tablespoons dry bread crumbs


Pour the tomatoes into food processor and pulse a few times to crush/chop
them. Transfer to an enameled cast iron or stainless steel pot, add the
olive oil and season with salt and pepper. Bring to a boil, reduce heat,
simmer for 30 minutes and stir the oil into the tomato sauce.

Cut crusts from the bread and using your fingers, shred the bread into
crumbs or little pieces.
Put the crumbled bread into a bowl and add enough milk to just cover the
crumbs. Alllow to soak until saturated.

Pour the milk and bread mixture into a sieve. Gather the wet bread into
your hand and squeeze out the milk. Transfer the soaked bread to a large
bowl. Using a fork and a light hand, stir in the eggs, garlic, parsley,
marjoram, salt and papper. Lightly mix to combine.

Add the ground chuck, currants, pine nuts and cheese. Using hands and a
light touch, mix everything together. Allow to rest for about a half
hour. The mixture should be easy to form into a ball but not so wet that
it is hard to handle. If necessary work in some dry bread crumbs but use
as little as possible.


Form the mixture into balls ~3 tbs each (36 balls/2 lb).

Heat ~2 cups veg oil in a large skillet until shimmering hot but not very
hot (325 to 350 F). Add meatballs in batches and fry over moderate heat,
turning until browned and cooked through, about 12 minutes per side.
Using a slotted spoon, transfer the meatballs to a plate. Add the
meatballs to the tomato sauce and simmer for 30 minutes. serve in bowls,
passing more grated cheese at the table.
 

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Unclebaldrick

Unclebaldrick

Well-Known Member
Fogdog said:
Swedish or Italian? I have a Swedish Meatball recipe if you are interested. The following has been kid reviewed and given a two dirty hands rating, the highest possible. Serve meatballs in sauce in a bowl (not over pasta) with some Parmesan on the side and a nice Chianti or Bordeaux wine.

Sicilian style Meatballs

Recipe By :Food and Wine, Frank Castronovo and Frank Falcinelli 2007
Serving Size : 6 Preparation Time :0:00

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
16 ounces tomatoes, canned -- drained
1/4 cup olive oil
kosher salt and fresh ground pepper
2 whole white bread slices
2 large eggs -- beaten
1 1/2 whole garlic cloves -- minced
2 tablespoons Italian parsley -- chopped
1/2 teaspoon marjoram -- minced
2 tablespoons parmesan cheese -- grated
1 pound beef chuck -- ground
1/4 cup pine nuts
1/4 cup dried currants
2 tablespoons dry bread crumbs


Pour the tomatoes into food processor and pulse a few times to crush/chop
them. Transfer to an enameled cast iron or stainless steel pot, add the
olive oil and season with salt and pepper. Bring to a boil, reduce heat,
simmer for 30 minutes and stir the oil into the tomato sauce.

Cut crusts from the bread and using your fingers, shred the bread into
crumbs or little pieces.
Put the crumbled bread into a bowl and add enough milk to just cover the
crumbs. Alllow to soak until saturated.

Pour the milk and bread mixture into a sieve. Gather the wet bread into
your hand and squeeze out the milk. Transfer the soaked bread to a large
bowl. Using a fork and a light hand, stir in the eggs, garlic, parsley,
marjoram, salt and papper. Lightly mix to combine.

Add the ground chuck, currants, pine nuts and cheese. Using hands and a
light touch, mix everything together. Allow to rest for about a half
hour. The mixture should be easy to form into a ball but not so wet that
it is hard to handle. If necessary work in some dry bread crumbs but use
as little as possible.


Form the mixture into balls ~3 tbs each (36 balls/2 lb).

Heat ~2 cups veg oil in a large skillet until shimmering hot but not very
hot (325 to 350 F). Add meatballs in batches and fry over moderate heat,
turning until browned and cooked through, about 12 minutes per side.
Using a slotted spoon, transfer the meatballs to a plate. Add the
meatballs to the tomato sauce and simmer for 30 minutes. serve in bowls,
passing more grated cheese at the table.
Click to expand...
Around the same time as the Newsweek heist, I had a Swedish guy in German class. He invited us all to a party at his place, another swanky DC complex. He was part of some fancy muckity muck family in Sweden named Tegner. His first name was Frederick but we all called him Froderick (I think I started that). So at his party he made his "family recipe for Swedish meatballs" that he raved about. Later I went to throw something away in his kitchen and there were four empty cans of Swedish meatballs in the trash (idiot) so I fished them out and lined them all up on the counter so he never did figure out who among us knew his pretentious little secret. He was kind of a dick.

This was his great great great grandfather. I'll bet he was kind of a dick too.

 
rkymtnman

rkymtnman

Well-Known Member
Fogdog said:
Swedish or Italian? I have a Swedish Meatball recipe if you are interested. The following has been kid reviewed and given a two dirty hands rating, the highest possible. Serve meatballs in sauce in a bowl (not over pasta) with some Parmesan on the side and a nice Chianti or Bordeaux wine.

Sicilian style Meatballs

Recipe By :Food and Wine, Frank Castronovo and Frank Falcinelli 2007
Serving Size : 6 Preparation Time :0:00

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
16 ounces tomatoes, canned -- drained
1/4 cup olive oil
kosher salt and fresh ground pepper
2 whole white bread slices
2 large eggs -- beaten
1 1/2 whole garlic cloves -- minced
2 tablespoons Italian parsley -- chopped
1/2 teaspoon marjoram -- minced
2 tablespoons parmesan cheese -- grated
1 pound beef chuck -- ground
1/4 cup pine nuts
1/4 cup dried currants
2 tablespoons dry bread crumbs


Pour the tomatoes into food processor and pulse a few times to crush/chop
them. Transfer to an enameled cast iron or stainless steel pot, add the
olive oil and season with salt and pepper. Bring to a boil, reduce heat,
simmer for 30 minutes and stir the oil into the tomato sauce.

Cut crusts from the bread and using your fingers, shred the bread into
crumbs or little pieces.
Put the crumbled bread into a bowl and add enough milk to just cover the
crumbs. Alllow to soak until saturated.

Pour the milk and bread mixture into a sieve. Gather the wet bread into
your hand and squeeze out the milk. Transfer the soaked bread to a large
bowl. Using a fork and a light hand, stir in the eggs, garlic, parsley,
marjoram, salt and papper. Lightly mix to combine.

Add the ground chuck, currants, pine nuts and cheese. Using hands and a
light touch, mix everything together. Allow to rest for about a half
hour. The mixture should be easy to form into a ball but not so wet that
it is hard to handle. If necessary work in some dry bread crumbs but use
as little as possible.


Form the mixture into balls ~3 tbs each (36 balls/2 lb).

Heat ~2 cups veg oil in a large skillet until shimmering hot but not very
hot (325 to 350 F). Add meatballs in batches and fry over moderate heat,
turning until browned and cooked through, about 12 minutes per side.
Using a slotted spoon, transfer the meatballs to a plate. Add the
meatballs to the tomato sauce and simmer for 30 minutes. serve in bowls,
passing more grated cheese at the table.
Click to expand...

very nice! i think a meatball has to be lightly fried first and then simmered in the sauce.

i did a ton of work at the Absolut plant. they had a cafeteria that had the best swedish meatballs iv'e ever had. i could never get close. and some smoked eels that would blow your mind.
 
Fogdog

Fogdog

Well-Known Member
Unclebaldrick said:
Around the same time as the Newsweek heist, I had a Swedish guy in German class. He invited us all to a party at his place, another swanky DC complex. He was part of some fancy muckity muck family in Sweden named Tegner. His first name was Frederick but we all called him Froderick (I think I started that). So at his party he made his "family recipe for Swedish meatballs" that he raved about. Later I went to throw something away in his kitchen and there were four empty cans of Swedish meatballs in the trash (idiot) so I fished them out and lined them all up on the counter so he never did figure out who among us knew his pretentious little secret. He was kind of a dick.

This was his great great great grandfather. I'll bet he was kind of a dick too.

Click to expand...
Grampa!!!

I'm kind of a dick and pretentious too.

But my Swedish meatballs are home made and only ever touched by gentle hands, never machines. Also not really a family recipe unless you call Time Life "Foods of the World" a collection of family recipes.

Maybe you should have started calling him Frauderick once you learned about his secret "family recipe".
 
Unclebaldrick

Unclebaldrick

Well-Known Member
Fogdog said:
Grampa!!!

I'm kind of a dick and pretentious too.

But my Swedish meatballs are home made and only ever touched by gentle hands, never machines. Also not really a family recipe unless you call Time Life "Foods of the World" a collection of family recipes.

Maybe you should have started calling him Frauderick once you learned about his secret "family recipe".
Click to expand...
Lol.
 
londonfog

londonfog

Well-Known Member
Fogdog said:
Swedish or Italian? I have a Swedish Meatball recipe if you are interested. The following has been kid reviewed and given a two dirty hands rating, the highest possible. Serve meatballs in sauce in a bowl (not over pasta) with some Parmesan on the side and a nice Chianti or Bordeaux wine.

Sicilian style Meatballs

Recipe By :Food and Wine, Frank Castronovo and Frank Falcinelli 2007
Serving Size : 6 Preparation Time :0:00

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
16 ounces tomatoes, canned -- drained
1/4 cup olive oil
kosher salt and fresh ground pepper
2 whole white bread slices
2 large eggs -- beaten
1 1/2 whole garlic cloves -- minced
2 tablespoons Italian parsley -- chopped
1/2 teaspoon marjoram -- minced
2 tablespoons parmesan cheese -- grated
1 pound beef chuck -- ground
1/4 cup pine nuts
1/4 cup dried currants
2 tablespoons dry bread crumbs


Pour the tomatoes into food processor and pulse a few times to crush/chop
them. Transfer to an enameled cast iron or stainless steel pot, add the
olive oil and season with salt and pepper. Bring to a boil, reduce heat,
simmer for 30 minutes and stir the oil into the tomato sauce.

Cut crusts from the bread and using your fingers, shred the bread into
crumbs or little pieces.
Put the crumbled bread into a bowl and add enough milk to just cover the
crumbs. Alllow to soak until saturated.

Pour the milk and bread mixture into a sieve. Gather the wet bread into
your hand and squeeze out the milk. Transfer the soaked bread to a large
bowl. Using a fork and a light hand, stir in the eggs, garlic, parsley,
marjoram, salt and papper. Lightly mix to combine.

Add the ground chuck, currants, pine nuts and cheese. Using hands and a
light touch, mix everything together. Allow to rest for about a half
hour. The mixture should be easy to form into a ball but not so wet that
it is hard to handle. If necessary work in some dry bread crumbs but use
as little as possible.


Form the mixture into balls ~3 tbs each (36 balls/2 lb).

Heat ~2 cups veg oil in a large skillet until shimmering hot but not very
hot (325 to 350 F). Add meatballs in batches and fry over moderate heat,
turning until browned and cooked through, about 12 minutes per side.
Using a slotted spoon, transfer the meatballs to a plate. Add the
meatballs to the tomato sauce and simmer for 30 minutes. serve in bowls,
passing more grated cheese at the table.
Click to expand...
Thank you for saving the thread.
It went from a -2 to a 7 because of you and this wonderful recipe
 
Fogdog

Fogdog

Well-Known Member
rkymtnman said:
how about a Salzburger Nockerl?

i actually remember that series of books. around the time of Julia Childs introducing us to French cuisine.
Click to expand...
I collect cuisines. When I saw they could be had for a song at used book stores, I eventually got the collection. They are out of date now but I sometimes go through them when looking for ideas.
 
rkymtnman

rkymtnman

Well-Known Member
Fogdog said:
I collect cuisines. When I saw they could be had for a song at used book stores, I eventually got the collection. They are out of date now but I sometimes go through them when looking for ideas.
Click to expand...
they were like the time life basic electricity or basic plumbing series. just enogh info to tease you but if you want to find out what's up you had to dig a bit deeper
 
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