July 20, 2020

This took a lot longer to write than expected, because I realized it’s impossible to divorce the 2 main concepts from the bigger cycle of capitalism — how it has made food into a commodity & restaurants a means of private wealth accumulation. 

This is NOT about blaming...

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 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 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...

April 17, 2020

It’s been very telling to observe how diversity, equity, inclusion (DEI) initiatives are faring in the current climate. So far, I’ve received a lot of responses from companies explaining their diversity programming is on pause because they have shifted to mitigating bu...

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