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Protest by consensus: Laurie Penny on Madrid's Occupy

Like most of the occupations around the world today, Madrid's Puerta del Sol is peaceful.

In Spain, the revolution doesn't start till after teatime. It's 4pm on a Saturday and I'm wandering through Puerta del Sol in Madrid, the main city square that was occupied last May by thousands of anti-austerity activists, to find just two folding tables piled with leaflets. Behind one of them, some earnest young people in their late twenties are collecting votes for a people's referendum they have organised, involving some three million people across Spain, to decide what the 15O movement behind the evening's planned protest is actually demanding.

"In May, we asked everyone for proposals and suggestions for the change they wanted to see," says Rai, an eager 29-year old software developer helping to co-ordinate this referendum. "In the end we had about 11,000 suggestions. That was too much, and we couldn't get everyone to agree, so a group of four hundred made them into just five suggestions."

The referendum is so broad that the edges are hard to see -- participants are required to vote yes, no or abstain to "less political corruption" and "a more sustainable economy", alongside more specific demands for greater representation for smaller parties within Spain's current two-party system. Most people I speak to believe this is an improvement on the terms of the upcoming General Election, whose results are seen as a foregone and depressing conclusion -- more austerity, with a little less mitigation and no real choice for voters.

Rai wears a t-shirt saying "citizen of the new world". As protests begin to be coordinated across the planet, the shape of that new world is still uncertain although behind us in Sol, four or five young activists are doggedly constructing a giant globe out of bamboo and papier mache. I ask Rai if he expects many people to be here tonight. "I don't know," he says, admitting to a loss of radical energy in Spain's movement over the summer. "A few, maybe."

Four hours later the square is crammed with over 60,000 people, a vast, stamping, shouting human mass. "I'm here because I am indignados!" One girl shouts at me in broken English. "We are angry!"

As more demonstrators press their way into the square, chanting about the failure of representative democracy and calling for, among other things, the dismissal of the local governor, there is literally no room to turn around. Some activists break into an empty building on one side of the square and begin to drop banners: "somos los 99 percent", reads one, echoing the slogan of the "occupy" protests around the globe, as news pours in about sister demonstrations in New York, Boston, Lisbon, London and almost a thousand other towns and cities around the world.

This is a global protest, and it seeks to address a global problem: the monopolisation of wealth by the elite and the failure of free-market capitalism to create a liveable future for humanity.

The alternatives for that future are unformed, but they are at last being debated in open people's forums around the world. The giant papier-mache globe has now been completed and actually looks quite impressive, glittering with red and green LEDs at points of global occupation as it hangs in the middle of the noisy twilit square.

Like most of the occupations around the world today, Puerta del Sol is a peaceful protest. As each banner drops, the crowd cheers it cacophonously; those packed into the sidestreets can't see the banners, so they don't even know why they're cheering, but they cheer anyway, a thunderous roar reverberating back through the crowd and through the heart of the Spanish capital.

"Maybe people don't listen to us now, but in the future they will have to," says Eva, 18, as the night draws in and the crowd settles down for an enormous general assembly. "They can't ignore us. We are the 99 per cent."

In every wing of this protest movement I have reported from, one common theme is the fetishisation of form and process over ideology. In Madrid, as in London and New York, all decisions, from the smallest breakout circle to general assemblies of thousands, are made using the "consensus" model of direct democracy, waving hands in various simple signals and operating with discussion facilitators rather than leaders, a system that some say originated in the Quaker movement several centuries ago.

There are different dialects of hand-signal consensus in different countries-in Spain they wave their hands higher, in New York a system called "progressive stack" is designed to ensure that minority voices are heard -- but the principle is the same.

It's a principle of democracy done at ground level, and people involved in this "consensus" process find it incredibly empowering -- a refreshing contrast to the alienating remoteness and weary predictability of parliamentary representative democracy, which most people here see as totally irrelevant to their real lives.

The sense of collective engagement overwhelms the multiplicity of different strategies and suggestions within the movement: everyone turns up with their own problems and grievances, but the process of engagement becomes just as important . "I do not come here to affirm who I am already," one visiting Spanish activist in New York said last week, "I come here to discover who I can be with other people. This is a new kind of politics."

I believe that what we are seeing here is the beginnings of a substantive change not just to the nature of modern politics, but to the way in which it is done, demanded and delivered, a change shaped by network technology just as the printing press changed politics six centuries ago.

It baffles the hell out of the press, and not even those who have been involved deeply from the start pretend to be able to see the end game, but one thing's for sure -- it would be a grave mistake to write off this unique movement before it has really begun.

Laurie Penny is a contributing editor to the New Statesman. She is the author of five books, most recently Unspeakable Things.

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With the BBC Food’s collection under threat, here's how to make the most of online recipes

Do a bit of digging, trust your instincts – and always read the comments.

I don’t think John Humphrys is much of a chef. Recently, as his Today co-presenter Mishal Husain was discussing the implications of the BBC’s decision to axe its Food website (since commuted to transportation to the Good Food platform, run by its commercial arm), sharp-eared listeners heard the Humph claim that fewer recipes on the web could only be a good thing. “It would make it easier!” he bellowed in the background. “We wouldn’t have to choose between so many!”

Husain also seemed puzzled as to why anyone would need more than one recipe for spaghetti bolognese – but, as any keen cook knows, you can never have too many different takes on a dish. Just as you wouldn’t want to get all your news from a single source, it would be a sad thing to eat the same bolognese for the rest of your life. Sometimes only a molto autentico version, as laid down by a fierce Italian donna, rich with tradition and chopped liver, will do – and sometimes, though you would never admit it in a national magazine, you crave the comfort of your mum’s spag bol with grated cheddar.

The world wouldn’t starve without BBC Food’s collection but, given that an online search for “spaghetti bolognese recipe” turns up about a million results, it would have been sad to have lost one of the internet’s more trustworthy sources of information. As someone who spends a large part of each week researching and testing recipes, I can assure you that genuinely reliable ones are rarer than decent chips after closing time. But although it is certainly the only place you’ll find the Most Haunted host Yvette Fielding’s kedgeree alongside Heston Blumenthal’s snail porridge, the BBC website is not the only one that is worth your time.

The good thing about newspaper, magazine and other commercial platforms is that most still have just enough budget to ensure that their recipes will have been made at least twice – once by the writer and once for the accompanying photographs – though sadly the days when everyone employed an independent recipe tester are long gone. Such sites also often have sufficient traffic to generate a useful volume of comments. I never make a recipe without scrolling down to see what other people have said about it. Get past the “Can’t wait to make this!” brigade; ignore the annoying people who swap baked beans for lentils and then complain, “This is nothing like dhal”; and there’s usually some sensible advice in there, too.

But what about when you leave the safety of the big boys and venture into the no man’s land of the personal blog? How do you separate the wheat from the chaff and find a recipe that actually works? You can often tell how much work a writer has put in by the level of detail they go into: if they have indicated how many people it serves, or where to find unusual ingredients, suggested possible tweaks and credited their original sources, they have probably made the dish more than once. The photography is another handy clue. You don’t have to be Annie Leibovitz to provide a good idea of what the finished dish ought to look like.

Do a bit of digging as part of your prep. If you like the look of the rest of the site, the author’s tastes will probably chime with your own. And always, always, wherever the recipe is from, read it all the way through, even before you order the shopping. There is nothing more annoying than getting halfway through and then realising that you need a hand blender to finish the dish, just as the first guest arrives.

Above all, trust your instincts. If the cooking time seems far too short, or the salt content ridiculously high, it probably is, so keep an eye on that oven, check that casserole, keep tasting that sauce. As someone who once published a magic mince pie recipe without any sugar, I’m living proof that, occasionally, even the very best of us make mistakes. 

Felicity Cloake is the New Statesman’s food columnist. Her latest book is The A-Z of Eating: a Flavour Map for Adventurous Cooks.

This article first appeared in the 26 May 2016 issue of the New Statesman, The Brexit odd squad