It was another night of mayhem in Washington, D.C. Left-wing nutjobs descended upon Lafayette Park in an effort to destroy the statue of Andrew Jackson. The Left-wing mob has scalped The New York Times and The Philadelphia Inquirer.
"Eskimo pie" is now problematic. Uncle Ben's Rice and Aunt Jemima pancake syrup are now undergoing rebranding. Even Gushers has decided to take preventative measures in order to avoid being turned into sashimi by these progressives. The Confederate flag has been banned at NASCAR. Some are calling for the Masters Tournament to be renamed.
In the beginning, this was about tearing down Confederate statues. It was never about that. It was about the Left's hatred of America. Oh, and they're tearing down those statues, along with Thomas Jefferson, Christopher Columbus, George Washington, Ulysses S. Grant, and now Theodore Roosevelt. This is a cultural revolution we're witnessing. These people are organized, violent, and devoted to burning America to the ground. They want to remake it, rewrite it, through a "woke" lens. It's an absurdity on a grand scale. This is what Tyler Durden would support and want if he were political and leaned way to the left.
"I am Jack's smirking revenge."
The desecration of statues, these leftists seizing portions of Seattle, and the general lawlessness that has plagued our cities is intolerable. And yet, it's all part of the far-Left's multifront war against us. I know I've said this, but these clowns that were made famous by us on various websites for their liberal antics have all graduated. They're now in publishing, media, the sciences, and now cooking.
Yes, Bon Appetit, the food publication that was engulfed in a brownface scandal recently that saw its editor-in-chief being jettisoned, will now be, get this, vetting recipes. No, I'm not kidding. You will get a political lecture with a side of penne. Is this real life? The Left has f**ked food, everyone. I mean, it's a tad funny, but also shows the reach the left mob has right now. Bon Appétit magazine, a publication that should be miles upon miles away from this political correctness nonsense, is now going to be ensuring food isn't racist anymore. Wait...what?! (via BA):
This newsletter has historically been Bon Appétit’s Letter from the Editor. Until we have a new editor in chief, the BA and Epicurious staff will use this platform to update you on the work we’re doing to address racism and biases at the brands, both internally and in our editorial coverage. This week, BA’s research director Joey Hernandez talks about how we’re auditing our existing recipes to add cultural context and address appropriation and tokenization.
I grew up eating the Technicolor Filipino shaved ice dessert, a confection studded with sweetened beans, jellied fruits, flan, lychee, tapioca. It defined so much of my childhood of hazy California summers spent with my brothers sitting on our curb, scarfing down the haphazard assemblage with abandon. And here was one of my favorite treats in Bon Appétit, except with gummy bears, berries, and popcorn
It was jarring, to say the least. Was a Filipino person consulted on this? Did the writer do the first bit of research? Like many people who had seen a beloved recipe “riffed on” in a major publication, I had so many questions.
Halo-halo was hardly the only offender: BA’s recipes for Vietnamese pho, mumbo sauce, flaky bread, and white-guy kimchi all erased these recipes’ origins or, worse, lampooned them. Every time, promises to “do better” came quick and easy, but these mistakes are not one-offs. As San Francisco Chronicle restaurant critic Soleil Ho recently wrote, “The power of mainstream media is in what it normalizes. And in the case of today’s food media, what it normalizes is a white culture that sees everything foreign to it as a spectacle, something to be tamed and translated for an audience that can’t understand it.”
In all these cases and more, BA has been called out for appropriation, for decontextualizing recipes from non-white cultures, and for knighting ”experts” without considering if that person should, in fact, claim mastery of a cuisine that isn’t theirs.
In my role as research director, I’m working with the Test Kitchen editors of BA and Epicurious to address many of these problems of authorship, appropriation, the white gaze, and erasure. The events of recent weeks are indicative of larger problems, but correcting the record is a big part of our work of making BA a more inclusive publication.
To that end, our team will be auditing previously published recipes and articles that may not have been thoroughly fact-checked or read for cultural sensitivity when originally authored.
"Like many people who had seen a beloved recipe “riffed on” in a major publication, I had so many questions."— Peter Cook (@_Peter_Cook) June 23, 2020
Cooking is 'riffing on' existing recipes - new ingredients or different techniques to make staid recipes more interesting or flavorful. https://t.co/Zze6Ups53X
The Left will make you care. Whatever issue is out there, they will find a way to pervert it and turn it into another cultural battleground. Every time you eat something, remember, you might be aiding racism because the person who cooked it was a white person or something. Is it shocking? Probably not. When Portland went absolutely insane over two white women selling burritos, I guess the writing was on the wall.
This is our long war, folks. This will take generations to correct. It won't end if Donald Trump is re-elected. It won't end in elections after that. These are deeply entrenched bastions of liberal cultural power that must be destroyed. Hollywood, the news media, television, literature, the arts, academia, and now cooking publications are all infested with the stench of progressivism peddling illiberal agenda items. There is no discussion anymore. It's now "submit before Zod" or be destroyed. These are not people with differing views. These are intellectual terrorists who must be confronted. It's not going to be pretty, and I don't think the Right has the unity or the stomach to pull it off.