the Cork Transport Workers’ Union took possession of the Harbour Board’s offices and assumed complete control of the local port, forming a workers’ soviet until negotiations could be resolved.

The Cork Harbour Strike was a labor dispute that lasted from September 2nd to September 7th, 1921. It was the result of the refusal of the Cork Harbor Board to increase the wages of its workers to a minimum of 70s a week.

On September 6th, 1921, the Cork Transport Workers’ Union took possession of the Harbour Board’s offices and assumed complete control of the port.

According to the New York Times, “when the strikers took possession of the Harbour Board offices, they hoisted a red flag as a token of Soviet control and the strikers’ leaders announced their intention of collecting dues from shipping agents and using them to pay members of the union.”

The rebellion was short-lived, however, as negotiations between the Harbour Board and the strikers were reopened soon after, which came to a successful resolution. The revolt was not well-taken in the press.

The Irish Times wrote “To-day Irish Labour is permeated with a spirit of revolt against all the principles and conventions of ordered society. The country’s lawless state in recent months is partly responsible for this sinister development, and the wild teachings of the Russian Revolution have fallen on willing ears.”

The Cork harbour strike of 1921 libcom trouble

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    • LeeeroooyJeeenkiiins [none/use name]@hexbear.netEnglish
      2·
      15 minutes ago

      thanks, yeah I think it was a pretty good meal, mixed bean tacos, plantains w/ a coconut glaze, and okra roasted with red onions and habaneros

      the okra got real good reviews which kind of sucked because I was 1000% ready for them to eat 1 half hotel pan of it and that went pretty quickly so woops instead of making sweet potato flatbreads for monday I was cutting more okra for today

      okra “recipe” (i’m not measuring shit i’m sorry):

      onion powder, garlic powder, raw minced garlic because more garlic good, some paprika, some oregano, some of a shishito pepper/habanero/fresno chili blend I dried and powderized (i mean you could just use more paprika and a little cayenne), some thyme, salt, pepper, a splash of lime juice, and oil to roast (pro tip but you can taste your fingers after tossing it all up to see if it tastes good, can’t do that shit cooking meat i tell you hwut)

      added one julienned red onion for that half-hotel pan’s worth of okra, plus five julienned habaneros. Tossed it all up and then roasted at 400F in a convection oven for 12ish minutes until it was browning and crispy

      if I did it again I’d add some pureed ginger because tbh with all the chilis and lime juice it’s somewhat Indian-coded and I think ginger would have added to that. I was just kind of thinking “creole seasoning but i’m too lazy to add white pepper and basil and I’m not adding that much oregano/thyme” instead of thinking Indian flavors, but my Indian coworker really liked it

      i’m kinda confused though because she said it was really spicy, like made her sweat, and while the habanero/shishito/fresno chili powder I made was hot as fucking hell, I didn’t taste THAT much heat in the okra. Like I’m a little wussy cracker who can’t take the heat and I was eating it just fine, but maybe she got a cluster of seasoning or something, idk