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Patriotism Knows No Weather Restrictions!
Writing in the Dallas Observer, Megan Feldman narrates some time spent with a group of still-motivated Texas Minutemen. For all the ink spilled on the group, few journalists ever give a sense of the kind of collective identity the Minutemen have built -- or whatever it is that draws them out for deadly boring work. Volunteers are either written up as drifting losers or scrappy warriors; either they're watching the border because they've got nothing better to do or they're there because, faced with invasion, they can do nothing else. Feldman at least includes a few details that hint at a sense of crazed play and self-conscious performance. Here's the state director of the Minuteman Civil Defense Corps inviting Feldman to meet him in a Krispy Kreme parking lot:
"Pursuant to our policy of not giving specific 'when/where' information to non-volunteers, I cannot divulge anything to you, yet," he wrote. "I will call you on your cell phone at 6 a.m. and give you the information with which you will be able to meet me. I cannot, until then, even tell you in which city we will meet. Wear clothing appropriate for the weather conditions. The watch will be held rain or shine, for patriotism knows no weather restrictions."
Watching some laborers line up for work later that day, one volunteer translates the immigrant reaction:
"If all of us leave, no one will be here," the laborer says. He is a bit unsteady on his feet, as if he'd been drinking. "Do you like Mexican food?" he asks. The volunteers nod. This satisfies the man, and he turns and crosses back to the other side of the street. "I know you love enchiladas!" he calls over his shoulder.
One of the Minutemen walks over to Kirby and repeats what the laborer said.
"That just shows their mentality," the volunteer says, indignant. "He's basically saying Mexico has already taken over Texas—whites are already the minority."
From "I know you love enchiladas!" to "We win, Whitey!" It's impossible not to see this as an elaborate role-playing exercise.
Whole thing here.
|12.21.06 @ 4:32PM|#
I don't just like enchiladas, I love churros, chicken burritos, chalupas, chinchillas, chimichangas and Cheech Marin. I must be mexican already. Better head to Cancun for some Corona and corn chips.
|12.21.06 @ 4:50PM|#
I think the guy in question was referring to the comment that if the Mexicans leave, no on will be left, and not the enchilada comment. Of course, that doesn't mean that the guy isn't an ignorant, racist redneck.
Dan T.|12.21.06 @ 4:57PM|#
"Pursuant to our policy of not giving specific 'when/where'
information to non-volunteers, I cannot divulge anything to you,
yet," he wrote. "I will call you on your cell phone at 6 a.m. and
give you the information with which you will be able to meet me. I
cannot, until then, even tell you in which city we will meet. Wear
clothing appropriate for the weather conditions. The watch will be
held rain or shine, for patriotism knows no weather
restrictions."
I can't believe they'd be so reckless as to use cell phones. Maybe
he'll speak in Pig Latin?
|12.21.06 @ 5:06PM|#
How dare they accuse this patriot of enjoying enchiladas. Do
these invading hordes have no shame?!
Next they will be accusing him of thinking tortilla chips are
"crunchy and delicious", the heartless bastards.
|12.21.06 @ 5:35PM|#
I still think that it's only a matter of time before these
racist yahoos decides that their "patriotism" gives them license to
start killing anyone who even looks latino.
Hell, it wouldn't surprise me if these Minutemen fuckers had a
couple of unmarked mass graves already started.
|12.21.06 @ 6:05PM|#
"Pursuant to our policy of not giving specific 'when/where'
information to non-volunteers, I cannot divulge anything to you,
yet," he wrote. "I will call you on your cell phone at 6 a.m. and
give you the information with which you will be able to meet me. I
cannot, until then, even tell you in which city we will meet. Wear
clothing appropriate for the weather conditions. The watch will be
held rain or shine, for patriotism knows no weather
restrictions."
Eagle One, this is Stars and Stripes. Eagle One, over.
Stars and Stripes, this is Eagle One. What's your 40?
Huh? I mean, uh...
|12.21.06 @ 6:08PM|#
Hell, it wouldn't surprise me if these Minutemen fuckers had
a couple of unmarked mass graves already started.
Those are The Watchmen. Rorschach rules.
Matt Moore|12.21.06 @ 6:12PM|#
I disagree with the Minutemen about many things, but when a
drunk Mexican sarcastically comments on a bunch of racists love of
enchiladas, that definitely translates to "We won, Whitey."
And you know what, he's right. They have won, and we won,
too... there really can be no losers when enchiladas are so, sooo
good.
The Wine Commonsewer|12.21.06 @ 6:50PM|#
I know you like enchiladas
That's pretty funny. Actually a perfect comeback.
|12.21.06 @ 6:52PM|#
But if the guy won't even tell you what city you're going to meet him in, how can you prepare for the weather conditions? Sheesh.
Jennifer|12.21.06 @ 6:52PM|#
They're not enchiladas, dammit. They're "freedom wraps." And tequila is "victory gin."
The Wine Commonsewer|12.21.06 @ 6:57PM|#
Best
tostada I ever had was at San Xavier Mission in Tucson. I know
it's shameless self-promotion on Reason's dime, but it is easier to
link than to cut and paste or re-write. Thanks for your time.
TWC
|12.21.06 @ 7:01PM|#
Real Mexican food is made with LARD.
I don't eat the pig, and I loooooove Mexican cuisine, so this is a
sensitive issue for me. Most Mexican restaurants, in these Chicago
parts at least, have switched or are switching to vegetable
shortening. Buying ready-made masa not made with lard, ay ay ay,
that's still tough. The wife learned from her abuela last year how
to make tamales, so we are serving homemade tamales for Christmas
eve. They used the ready-made masa for most of them, with a couple
dozen in a special batch made with from-scratch masa made with
shortening. Feliz chingada Navidad, you pig lovers!
|12.21.06 @ 7:04PM|#
Lost in Translation:
Actually, Cancún is ours... we traded it for southern Texas when no
one was looking.
Who got the better end of that deal is up for debate.
|12.21.06 @ 7:08PM|#
Most Mexican restaurants, in these Chicago parts at least,
have switched or are switching to vegetable shortening.
And in New York they will be switching back!!
|12.21.06 @ 7:16PM|#
The only good Minutemen were D. Boon, Mike Watt, and George
Hurley.
Damn straight!
Well, them and, you know, like, Paul Revere and those other
guys.
The Wine Commonsewer|12.21.06 @ 7:18PM|#
High, truth is that out here in the great southwest a lot of
Mexican food is not made with lard anymore. In fact, you have to
work hard to find tortillas that don't proclaim NO LARD, 0
TRANSFATS on the labels.
You don't eat the pig? Oh man, No North Carolina chop BBQ? No
carnitas? No chile verde? No Kailua Pig?
I honestly don't think I could give it up. Unless, of course,
someone said you can have wine or pork, but not both.
TWC
well, actually|12.21.06 @ 7:24PM|#
Mexican culture in San Antonio, Santa Fe, even Los Angeles - how appalling! I long for those bygone days when these cities were pure American and there was not a word of Spanish to be heard.
|12.21.06 @ 7:25PM|#
Shouldn't there be something in the article about a laborer calling a Minuteman a "white enchilada-sack"?
|12.21.06 @ 7:44PM|#
TWC,
At a North Carolina BBQ place, I order the fried catfish.
Instead of carnitas, I have barbacoa.
Chile verde, I make with beef.
I have never been to a luau, so I have no idea what I'm missing
there.
I avoid shellfish, too. I stop just short of being halal or kosher.
I will make exceptions at a fancy-schmancy dining
establishment.
The wife & I were at Tru once enjoying the chef's
tasting menu. I had informed our waiter of my diet peculiarities
before dinner. One dish with a scallop snuck out of the kitchen
onto the table in front of me. I figured, what the hell, I'll try
it. The headwaiter came rushing over to the table with a horrified
look on his face. I think he almost dove to take the fork out of my
hand before the scallop reached my lips. While he apologized
profusely for the kitchen's error, I explained that, no, it wasn't
a food allergy nor a religious prescription, and that since the
food was already out, I would try it.
I was not impressed with the scallop. You people really eat those
bugs? I wished I had sent it back before I tried it.
The Wine Commonsewer|12.21.06 @ 7:54PM|#
High, funny story, that place looks yummy although a bit
pricey.
I'm moderately allergic to scallops. If prepared in an interesting
way they can be good but on their own they are rather, well, not
impressive.
Mind if I ask? If not an allergy or a religious reason, why do you
go almost kosher?
The Wine Commonsewer|12.21.06 @ 7:55PM|#
Most interesting thing I ever saw on a menu was at a place in Santa Monica. It was Scorpions on Shrimp Toast. I didn't try it.
|12.21.06 @ 8:06PM|#
Tru is very pricey and very yummy. We go there for special
occasions every year or two or three.
The proscription started 10 or 15 years ago with an interest in
Sufism and its relationship with Islam. It's a reminder to be in
the world, but not of the world.
The Wine Commonsewer|12.21.06 @ 9:04PM|#
Interesting. I just looked Sufism up on Wikipedia because I am unfamiliar with it.
Matt Moore|12.21.06 @ 9:11PM|#
re: no pig
Also no bacon, no pancetta, no bratwurst, and no prosciutto. Plus
shrimp, lobster, crab, and especially scallops are bestest things
ever. I simply could not do it.
The Wine Commonsewer|12.21.06 @ 9:17PM|#
Matt, I am deathly allergic to the iodine in lobster. That would be the only reason why I avoid it. OTOH, I'll take a really tasty well prepared pork roast over just about anything.
The Wine Commonsewer|12.21.06 @ 10:23PM|#
Actually, I have been marinated in red wine and I need to lose some weight and get more exercise. Does that make me a porker with a tender loin?
The Wine Commonsewer|12.22.06 @ 12:32AM|#
Why do I think there is something more profound here that I'm completely missing?
|12.22.06 @ 11:17AM|#
TWC,
Yeah - red wine, minched garlic, olive oil, and your favorite
spices. The alcohol tenderizes the meat so the flavor soaks in, and
the cooking gives the meat that nice cooked wine flavor. Give it a
shot sometime.
|12.22.06 @ 11:49AM|#
Why does every discussion of immigration turn to a discussion of
food?
Dammit, now I'm hungry.
|12.22.06 @ 2:51PM|#
JimBo | December 22, 2006, 2:37pm | #
Thank you Minutemen. True American Patriots.
Thank you minute steak. True American Food.
Meet Reason\'s Amigos!|12.22.06 @ 4:04PM|#
Sorry to break the completely lightweight mood as expressed by
the post and the 40+ comments, none of which have anything
substantial to say, but: perhaps if Reason would like to do some
real journalism they could look into the story behind the story.
Namely, what motivates reporters on the stories that have been
written about the MinutemanProject?
Recall that a couple media sources tried to bait them into drawing
their guns when they first started. And, of course, recall that
various papers and "advocates" have smeared them repeatedly.
If Reason would like to be a real news source, they could interview
those reporters, find out what their editors told them to write,
ask them about the bias in their stories, find out if they have any
links to any organizations or if their papers have any links to
companies that receive profits/subsidies relating to
IllegalImmigration, etc. etc.
Of course, that presupposes that Reason/Howley even care about
being a real news source.
JimBo|12.22.06 @ 5:11PM|#
The debate on immigration is over. The open border loons have
lost. How do I know, because the Nazi card has been played. From
yesterday's Washington Post
" U.S. Hispanic groups and activists on Thursday called for a
moratorium on workplace raids to round up illegal immigrants,
saying they were reminiscent of Nazi crackdowns on Jews in the
1930s."
Washington Post
|12.22.06 @ 6:39PM|#
Sorry to break the completely lightweight mood...
Don't be sorry! Just go away.
The Wine Commonsewer|12.23.06 @ 9:59PM|#
Jimbo, did they take the illegals to those gas chambers in Nevada?
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