July 3, 2020

Why can't I just cook what I want an like?

and other common sentiments in the food industry, examined

"Why Can't I Just Cook What I Want And Like?"

In an equal world, everyone would be able to do just this. However, that is not the reality of our current times. There are...

June 24, 2020

If you’re still having trouble talking about privilege with your white male friends or family, why not invite them to play this fun Bingo game as a warm-up? This Bingo board was inspired by Asian Privilege Bingo, and the rules of engagement are very simple: tally up al...

June 18, 2020

Too often when I create (from food writing to Instagram to developing a new dish), I find it easy to unconsciously center the white gaze. After all, I’ve been indoctrinated to this PoV since age 6. To unlearn that has been challenging and, at times, severely unpleasant...

June 15, 2020

I spent the last few days writing and rewriting this post. It still doesn’t come close to capturing everything, but I hope it’s a start. 

In the last week, the Black Lives Matter movement has spurred a great deal of important (and overdue) conversations in food media ab...

May 31, 2020

I’ve been quiet the last few days so I could do some serious introspection about my own privilege & internalized racism. I’ve been thinking a lot about what to contribute that is additive to the conversation, not just taking up space; that holds me accountable to actio...

May 28, 2020

Back by popular demand — another set of 12 spices organized into Top, Middle and Base notes! If you would like to learn more about the descriptors and metrics I use for each category, please head over to my last post about this topic.

If you have any particular requests...

May 25, 2020

When I first said Studio ATAO was going to be a nonprofit, people told me I was crazy & this idea didn’t make any sense. The most common question was, “But why can’t it be a for-profit entity that just does good?” For me, removing the goal of profit from the equation w...

May 15, 2020

For some reason, analysis & discussion on food texture isn't as popular in mainstream food media as smell & flavor. When @CookingwithJulie suggested I post about textures, I realized I didn't even know where to start. As a result, I became obsessed with learning about...

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