March 7, 2017

Bitch, Issue 61: Food (Winter 2014)

Food
In each Issue

Letters & Comments

Love It/Shove It
• nutrients from the Cusps: A Q&A with Kay Ulanday Barrett | Amelia Ayrelan Iuvino

The complain List

On the Record—Kathleen Hanna talks in regards to the grrrl she used to be and the lady she is now | Sarah Mirk

On the Counter—The slow-roasted sexism of distinctiveness espresso | Lisa Knisely

On the Table—Did women's lib relatively kill the do-it-yourself meal? | Sarah-Jane Stratford
Features

Craving the Other—One woman's pork with cultural appropriation. | Soleil Ho

Growing Pains: Why hard work is the genuine nutrition move we must always be being attentive. | s.e. smith

Feast Your Eyes—Nine artists encouraged by means of nutrients. | Various

Clip Artists—Women, paintings, and severe couponing. | Adrienne Rose Johnson

Redefined Palate—Sistah Vegan Project's Breeze Harper dishes on aware consuming. | Vera Chang

Eating Out—Real speak with Meaty's Samantha Irby. | J.J. Keith

The Cellophane Ceiling—The gender dynamics of ability and serving on nutrition television. | Kate Forbes

And She Was—The tale of the best lady crew you've by no means heard of. | Lindsay Zoladz
The again Page

Adventures in Feministory Comics: Queen Ka'ahumanu Emi Gennis

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Extra info for Bitch, Issue 61: Food (Winter 2014)

Sample text

Eventually, a hole-in-the-wall reaches critical white-Instagrammer mass, and the swarm moves on to its next discovery, decrying the former fixation’s loss of authenticity. The foodies’ cultural cachet depends on being the only white American person in the room, braving inhumane spice levels and possible food poisoning in order to share with you the proper way to handle Ethiopian injera bread. But they can’t cash in on it unless they share their discoveries with someone else, thereby jeopardizing that sense of exclusivity.

In response to the mainstreaming of “fine” food, the rise of convenience foods, and the revelation that people Your purchase of this digital edition makes it possible for us to thrive. are spending less and less time in their own kitchens, multiple movements have arisen to resist and reclaim food for the people. Which “people” becomes apparent on closer examination: those with time and energy to spend in spacious kitchens or sourcing ingredients, the funds to stock a pantry, and the skills to execute often elaborate dishes.

There I saw women interested in learning and who needed to exercise their rights just as I did. I was lucky, because working with the legal agency showed me that the women were interested in joining a group to help each other and advocate for their communities without waiting for others to come and “save” us. As a result, we formed a local group (from which Líderes Campesinas was formed) that later encouraged other statewide work, allowing me to meet campesinas in other areas. It was important to me to convince women in all these states to join a national group, so after years of talking about it, we finally organized in 2011 to create Alianza.

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