- Do not forget Michael Brown
- Do not forget how the media dehumanized him and tried to justify his murder
- Do not forget how peaceful protests were painted as savage riots
- Do not forget police armed with military grade weapons terrorized and arrested black civilians
- Do not forget Darren Wilson being awarded over $400,000 in fundraiser donations for murdering an unarmed black child
- Do not forget that this system was not built to defend us, but to control us
- Do not forget Ferguson
Why is it that people are willing to spend $20 on a bowl of pasta with sauce that they might actually be able to replicate pretty faithfully at home, yet they balk at the notion of a white-table cloth Thai restaurant, or a tacos that cost more than $3 each? Even in a city as “cosmopolitan” as New York, restaurant openings like Tamarind Tribeca (Indian) and Lotus of Siam (Thai) always seem to elicit this knee-jerk reaction from some diners who have decided that certain countries produce food that belongs in the “cheap eats” category—and it’s not allowed out. (Side note: How often do magazine lists of “cheap eats” double as rundowns of outer-borough ethnic foods?)
Yelp, Chowhound, and other restaurant sites are littered with comments like, “$5 for dumplings?? I’ll go to Flushing, thanks!” or “When I was backpacking in India this dish cost like five cents, only an idiot would pay that much!” Yet you never see complaints about the prices at Western restaurants framed in these terms, because it’s ingrained in people’s heads that these foods are somehow “worth” more. If we’re talking foie gras or chateaubriand, fair enough. But be real: You know damn well that rigatoni sorrentino is no more expensive to produce than a plate of duck laab, so to decry a pricey version as a ripoff is disingenuous. This question of perceived value is becoming increasingly troublesome as more non-native (read: white) chefs take on “ethnic” cuisines, and suddenly it’s okay to charge $14 for shu mai because hey, the chef is ELEVATING the cuisine.
One of the entries from the list ‘20 Things Everyone Thinks About the Food World (But Nobody Will Say)’. (via crankyskirt)
GO THE FUCK OFFFF
For private business prison labor is like a pot of gold. No strikes. No union organizing. No health benefits, unemployment insurance, or workers’ compensation to pay. No language barriers, as in foreign countries. New leviathan prisons are being built on thousands of eerie acres of factories inside the walls. Prisoners do data entry for Chevron, make telephone reservations for TWA, raise hogs, shovel manure, and make circuit boards, limosines, waterbeds, and lingerie for Victoria’s Secret, all at a fraction of the cost of ‘free labor’.Linda Evans and Eve Goldberg, “The Prison Industrial Complex and the Global Economy” (via commiekinkshamer)
Fun History Fact: The overwhelming majority of cowboys in the U.S. were Indigenous, Black, and/or Mexican persons. The omnipresent white cowboy is a Hollywood studio concoction meant to uphold the mythology of white masculinity.
I will always re-blog this