@eterna.xx: Thoughts on the aesthetics of fascism and their relationship to “liberatory” forms. (Essay referenced: “Suicidal Fascism in the Age of the Algorithm.” By Jude James Howery). #philosophy #thoughts #deleuze

Eterna ˣ ˣ ·
Eterna ˣ ˣ ·
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Thursday 20 August 2026 23:55:33 GMT
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vexnoa
vexnoa :
fascism wears the skin on life while heralding death
2026-08-22 07:23:00
6
its_ot
Oliver Taylor :
The rise of aesthetics vs style is very interesting. Like the lifestyle used to dictate the style, and you could tell when someone didn’t actually live their clothes, to the clothes and accessories are the lifestyle, itself. I blame the hipsters.
2026-08-21 01:51:13
3
abjectjoy
nothing :
Great video! I would love to hear more on resisting the past or future as salvation
2026-08-21 01:14:19
2
giannisdemiris85
The Mythology Guy :
I think you have things backwards. For example, it's not that fascism has been using falsely the image of the trad wife as a means of liberation, it's simply that certain narratives are used when others become prevalent. Like sexual liberation has been the spear front of counter culture narratives in the 70s and the 80s, traditionalism has made a come back because we've had so much of the other side!
2026-08-21 05:13:01
0
nvdythiigdv
nvdythiigdv :
Purity culture in each iteration is always about oppression
2026-08-22 12:14:10
0
davidmarado
I can’t even :
Holy cow when you said trad wife and I was thinking trad wife 😂
2026-08-21 02:25:01
0
thedejima
Yasha :
Cook
2026-08-21 05:01:41
0
mcgeevailcodebreaker
EllaMcGee_Vail_in-between3 :
the fun thing is using the very words to draw them in the collapse their reality
2026-08-21 23:21:12
0
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Homemade yogurt is super easy to make and tastes 100x better in my opinion! All you need is some leftover yogurt and milk!! I used one gallon of whole milk And about 4 tablespoons of yogurt Waiting for the milk to heat up is the worst of it because you do have to babysit it so it doesn’t burn. Mine took about 45 mins over a medium heat. Once it foams and starts to bubble slightly without boiling, it’s good to go! If you get impatient like I did just turn the heat up a little bit but make sure you stay on top of it.  You can remove that film that forms while the milk is cooling. My mom likes to eat it so I took it off. Removing it also allows the yogurt to be nice and smooth.  I let the milk cool down until I can keep my finger in there for at least 6-7 seconds because you don’t want it to be so hot that it kills the yogurt forming cuties in our old yogurt.  Add a couple of tablespoons of yogurt to the bowl you will be transferring the milk into and coat the inside of the bowl (I used two bowls) Pour the milk and cover with some towels and keep it in your oven (that’s off) for a few hours. I just left it overnight. The next day it should be ready to go!! I used my second smaller batch of yogurt to make labneh!  I salted it generously and then allowed it to strain through the cheese cloth for three days. Make sure you empty the water after a couple of hours initially but after the first day there shouldn’t be too much.  I formed them into balls and rolled them in seasoning! Sesame seeds and a sumac, cumin, and hot pepper mixture. Stored in olive oil (yes we reuse the oil) and I can’t wait to enjoy it tonight!!
Homemade yogurt is super easy to make and tastes 100x better in my opinion! All you need is some leftover yogurt and milk!! I used one gallon of whole milk And about 4 tablespoons of yogurt Waiting for the milk to heat up is the worst of it because you do have to babysit it so it doesn’t burn. Mine took about 45 mins over a medium heat. Once it foams and starts to bubble slightly without boiling, it’s good to go! If you get impatient like I did just turn the heat up a little bit but make sure you stay on top of it. You can remove that film that forms while the milk is cooling. My mom likes to eat it so I took it off. Removing it also allows the yogurt to be nice and smooth. I let the milk cool down until I can keep my finger in there for at least 6-7 seconds because you don’t want it to be so hot that it kills the yogurt forming cuties in our old yogurt. Add a couple of tablespoons of yogurt to the bowl you will be transferring the milk into and coat the inside of the bowl (I used two bowls) Pour the milk and cover with some towels and keep it in your oven (that’s off) for a few hours. I just left it overnight. The next day it should be ready to go!! I used my second smaller batch of yogurt to make labneh! I salted it generously and then allowed it to strain through the cheese cloth for three days. Make sure you empty the water after a couple of hours initially but after the first day there shouldn’t be too much. I formed them into balls and rolled them in seasoning! Sesame seeds and a sumac, cumin, and hot pepper mixture. Stored in olive oil (yes we reuse the oil) and I can’t wait to enjoy it tonight!!

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