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The youngest lifeboat crew rescue airmen

A story from the past via the Whitby Lifeboat Museum.

The museum is at the end of Pier Road just past the arcades in the old Whitby lifeboat station. The station was one of the first, established in 1802. It was taken over by the Royal National Lifeboat Institution (RNLI) after the 1861 lifeboat disaster which resulted in the tragic loss of 12 from a crew of 13. The station was closed and turned in to a museum in 1957 and was temporarily brought back in to service in 2005 while Whitby’s existing station was demolished and rebuilt.

Donate to the RNLI.

YOUNGEST EVER LIFEBOAT CREW RESCUE AIRMEN

25th March 1942

At 10.55 am, a telephone message was sent to the lifeboat station from H.M. Coastguard stating that an aircraft was down in the sea 1 mile off Sandsend and that the lifeboat was 
requested to launch immediately.

The Motor Mechanic Jim Philpott realised that all of the regular crew were at sea fishing, and after the maroons were fired, he subsequently managed to find a retired Coxswain Thomas Welham (71), and mustered 5 more crew who were all just 16 years old.

The lifeboat proceeded to sea in patchy fog and soon found traces of oil on the water. Eventually, after a short search, the lifeboat located a rubber dinghy with four aircrew inside.

The airmen were taken aboard the lifeboat suffering from head wounds and one a leg injury.

All were landed at the fish quay about 30 minutes later and transferred to Whitby Hospital.

The Aircraft was a Lockheed Hudson of the R.A.F. which had earlier sunk.



The photograph below shows, left to right:

F. Russell, P. Storr, T. Lewis, Cox T. Welham, R. Russell, J. Philpott

A photo of R. Murfield is not available.

Each man (and boy) received 19 shillings (95p) for their services.



The Pilot expressed gratitude to the lifeboat crew, and also his surprise at the speed of their rescue.

Young Whitby lifeboat crewmen

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Sandsend → Whitby

Walking from Sandsend to Whitby

This new year, we stayed in a cottage in Sandsend with a bunch of close friends. On the 30th, we walked to Whitby along the beach while the tide was out. Top-notch dog watching. It was gorgeous, sunny and around 50F/10C. We all had to take our coats off. Shame it wasn’t so warm on the 1st, we ended up chickening out of a new year’s dip in the sea.

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To read: “The Ego and Its Own” by Max Stirner

To read: The Ego and Its Own by Max Stirner. Via a black-crowned night heron in a midnight pond:

stirner’s whole schtick was being against ideology in general. […] behaving a certain way in the name of an Idea is therefore completely illogical, because, it’s not real! what’s real is your own happiness and comfort in the world.

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“it is possible to imagine [a critical sensibility] in which social paranoia is not foundational”

The sore winner is a product of the hyper-surveilled and personalized world in which we all now live, one in which people feel both nebulously responsible for everything wrong while also feeling responsible for nothing at all.

From the Outline article “A decade of sore winners” by B.D. McClay. A lot of stuff in this article is spot-on. It also relates directly to the response I received from my Republican representative regarding the impeachment of President Trump.

One of my rep’s many dubious points was that Ukranian leaders publicly attacked candidate Trump in the press, and that this was evidence of Ukranian meddling in 2016 elections. Specifically, he linked to an article in The Hill by Ambassador Valeriy Chaly, Ukraine’s ambassador to the United States from 2015 to 2019. I read the article by Amb. Chaly, and all I can see is an opinion piece that fairly criticises statements made by a candidate for one of the most powerful positions in the world.

How do you make the mental leap necessary to conflate principled criticism with personal attack? Furthermore, how could anything in that article be considered meddling in an election? The vast majority of Chaly’s article is a recent history of events in Ukraine.

This is sore winner territory. Here’s how McClay illustrates it in their article:

Worse still than the idea that things are for you is the extension into identification: that these things literally are you. If someone writes books for teen girls, to criticize her books is to criticize teen girls. Expressing something other than support for Taylor Swift guarantees you a place in that special hell for women who don’t support other women. If you like superhero movies and video games, and somebody outlines the reasons they think superhero movies and video games are a waste of time, that’s an attack on you, personally, not a disagreement over aesthetics.

How do we get past this? More critical thinking taught in schools and beyond? More restrictions on social media? Surely it has to be a personal exercise but it seems like such a fundamental and widespread problem, almost a public mental health emergency (one of many).

It is impossible to imagine a critical sensibility that does not exist socially. But it is possible to imagine one in which social paranoia is not foundational, and in which social reception — of work, of ourselves — does not have to determine our reaction to each other.

It’s possible to imagine it, but it’s pretty difficult to picture without some sort of major overhaul in day-to-day life.

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Chocolate crackle cookies recipe

The ingredients in this recipe are very similar to Prof. Bruce Maxwell’s Churchill Brownies recipe, so similar that I may consider trying the exact combo below as a brownie tray bake some time. Dust the top with powdered sugar and cut it in to squares. Could work!

There are a few factors at play in getting the crackle right including the fully preheated oven, the position of the oven rack, the liquid-to-dry ratio, the *sifted* powdered sugar, and the temperature of the dough before it goes in the oven. You could attempt to bake two sheets of cookies at once, but baking the cookies in separate batches helps them crackle more uniformly. Follow the instructions carefully, and use weights if you can. Weigh your eggs if you’re not sure about the chicken egg sizes in your country.

Makes about 18 cookies, on two baking sheets.

In a large bowl, combine 60 g (½ c) unsweetened cocoa powder, 205 g (1 c) granulated sugar, and 60 g (¼ c) vegetable oil until very homogenous and absolutely no lumps of cocoa are left. Beat in 2 large (~60 g each w/ shell on) eggs and ½ t vanilla extract or the zest of an orange.

In a separate bowl, whisk together 130 g (1 c) plain flour, 1 t baking powder, and ¼ t salt. Next, stir this dry mixture in to the wet mixture just until combined. Cover and place in your freezer for 45 minutes if you want them quickly or 4–8 hours in the fridge if baking the next day.

When you are ready to bake the cookies, preheat your oven to 175C (350F) and position an oven rack in the upper third of your oven. I use the second rung from the top. Line a baking sheet with parchment paper, and then sift about 35 g (¼ c) powdered sugar in to a bowl.

When the oven is fully preheated, remove half of the dough from the fridge / freezer and use a spoon to scoop out about 1–2 T for each cookie, quickly rolling them in to balls. The dough will be very sticky. When all of the dough balls are ready, quickly roll them in the powdered sugar and place them on the lined baking sheet, leaving decent space for the cookies to spread. Place them straight in the preheated oven and bake for 10–12 minutes until crackly and just a tiny bit soft. Let cool no longer than 5 minutes, then transfer them off of the paper and on to a cooling rack.

Repeat the process with the second half of the dough, using a separate cool tray or allowing the original tray to cool sufficiently.

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“Political rewilding” vs. libertarianism, and attempting to escape the barrel with Mastodon

In a recent Guardian opinion piece, George Monbiot calls for “political rewilding” to fight against demagoguery.

At the moment, the political model for almost all parties is to drive change from the top down. […] I believe the best antidote to demagoguery is the opposite process: radical trust. To the greatest extent possible, parties and governments should trust communities to identify their own needs and make their own decisions.

Makes a ton of sense at first glance. But isn’t “political rewilding” just the best of libertarianism repackaged, the freedom of choice and voluntary association? I can understand why he didn’t use that word. The worst of libertarianism — civil liberties at all costs, at the expense of others, the earth, and more — has usurped the rest of it ideologically. “Libertarian” is to the left as “socialist” is to the right.

Related, but separate: in his article, Monbiot draws attention to Finland’s impressive (and seemingly successful) efforts to teach their populace how to spot fake news. In the CNN article he links to, the former secretary-general of the European Schools Kari Kivinen cautions that “it is a balancing act trying to make sure scepticism doesn’t give way to cynicism”.

That line hit home. Reading the news, parsing Twitter, fielding well-intended but misguided email forwards from loved ones. I’ve been living in the barrel for a while now, and it’s exhausting.

On the upside, I’ve joined Mastodon on the vis.social server. My handle is @piper@vis.social, and I’ve downloaded Toot! for iPhone since I like their stance against servers that spread hatred. I’m excited to give a smaller community a whirl, hopefully it will expose me to a more human and humane part of the social web.

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“It’s a magical kind of sadness, saying goodbye. A bit like preparing to travel again, but no longer together.”

Read Joe Hammond’s final article in the Guardian

Author Joe Hammond passed away recently at age 50 from motor neurone disease. He covers so much loss in his final article, particularly the loss of the future with his two young boys and wife.

Other losses are simpler and more incremental. Sometimes they are nothing more than adaptation and sometimes, like the loss of my voice, they are devastating. I lost my swallow very quickly. There was a three-week period when Gill made sure I had lots of really nice soups, and that was it. Food was a thing of the past. I’ve never got over that loss.

My grandpa on my dad’s side lost the ability to swallow years before he passed. When it started getting bad he could still have ice cream every once in a while, his favorite thing, and then no more. I find it almost impossible to imagine how hard that must have been, particularly for someone as social as him. He probably managed to stick around as long as he did because of my grandma. She was his college sweetheart, his always.

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Sharing a big, sensitive file with someone nearly 5,000 miles away

I needed to get a large, sensitive PDF from my mom who is roughly 5,000 miles away. I didn’t really want it sitting in either of our mailboxes or on a mail server somewhere, and it was probably too big for email. I decided to work with her to set up Beaker so that she could do a peer-to-peer transfer with me over Dat.

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Kołaczki recipe

This is my mom’s kołaczki [kɔˈwat͡ʂki] recipe, from her mom. I would guess that my grandma found it in the Chicago Tribune at some point. It was my absolute favourite as a kid, and my mom’s. The cookies are super light and the perfect size.

Makes about a dozen cookies if rolled to ¼” (6 mm) thick, closer to two dozen if rolled ⅛” (4 mm) thick

Let ½ c (110 g) butter and a smidge less than 3 oz (⅔ c, 80 g) cream cheese* sit at room temperature until semi-soft, then beat them together in a large bowl. Add a pinch of salt if using unsalted butter. Blend in 1 c (130 g) flour until just combined. Lay out some parchment paper, drop the dough in the middle, and then press it in to a rough rectangle.† Wrap it up and refrigerate it for at least an hour. If you can, stick your rolling pin in the fridge as well.

Preheat the oven to 350F (180C) and line a baking sheet with parchment paper. Lay some parchment paper out on a surface and then generously dust it with powdered sugar to prevent the dough from sticking. Remove your dough and rolling pin from the fridge. Working quickly to prevent the dough from getting too warm and sticky, roll out the dough to ⅛–¼” (4–6 mm) thick. Place another piece of parchment paper on top of the dough if it seems to stick to the pin.

Once it is rolled out, cut out the dough with a 2″ (50 mm) diameter circle cookie cutter or cut in to 2″ (50 mm) squares and place the shapes on to the lined baking sheet. The cookies can be spaced relatively close, they rise a bit and spread only very slightly. Dab a small amount of apricot preserve‡ on the centre of each cookie. If using the square cookie technique, fold two opposite corners in so that they slightly overlap over the preserve.

Bake at 350F (175C) for 10–12 minutes until very lightly browned. While warm, sift powdered sugar over the cookies and then let them cool on a rack.

* I have lactose issues so I tried making this with vegan cream cheese. It worked really well! The vegan cream cheese was a little less sweet than I would want for this recipe, so I replaced a tablespoon (10 g) of flour with powdered sugar. It also seems to be a bit softer than regular cream cheese, so next time I would probably add 1–3 more tablespoons of flour.

† If you double or triple this recipe, separate the dough in to thirds before you refrigerate it. You can then roll it out in stages to prevent the dough from getting too warm.

‡ Apparently you could put all sorts of fillings in this. Apricot preserve is what we always had when I was little, but this time I ended up using the gooseberry and blackcurrant jams we had on hand. More traditional fillings are poppy seed (masa makowa) and plum butter (powidla sliwkowe). The website In Ania’s Kitchen has some good recipes for these fillings.