Across the internet, we’ve been reading great stories that tap the intersection of food culture and queer culture. Below are a few to enjoy as you head into the weekend. And if you have a tip for a good Jarry-relevant read, send us an email to email@example.com!
Pastry Chef Justin Samson’s call-to-arms about the homophobia he’s experienced in his career, and his conviction to help remake restaurant kitchens into healthier spaces for everyone, was published last year but will always be a vital testimonial from the front lines. (via Eater, July 24, 2018)
The consequences of abuse are unfathomable…. My clear mind became scrambled, and the Justin I knew was a shell of a human being. To this day, I still cannot talk about the worst things that have happened to me. I continue to work through the aftermath of my years in abusive kitchens. I suspect I’ll be working through it forever.
Julia Turshen’s podcast recently featured the celebrated chefs (and couple) Rita Sodi and Jody Williams, of New York restaurants I Sodi and Buvette, respectively, and Via Carota, together. (via Keep Calm and Cook On, January 9, 2019)
In these times, I’m proud. I’m inspired by so many people around me and the community. I like to reveal positive things that people need to hear. I’m okay with [being publicly gay] being out there. Life has changed a lot for the good in this context, and I don’t worry that it’ll hurt business, I don’t worry that I’ll be in danger. I just like being who I am, letting people know who I am and who I’m with. (Jody Williams)
Chef David Shannon’s restaurant L’Oposssum in Richmond, Virginia, is one of the queerest, most wildly original dining experiences in the country. He recently put on an event called XXX Food Porn XXX, which sold out in minutes. (via The Advocate, January 2019)
The FoodPorn collaboration reaffirmed for [David] the idea that for anyone to reach their full creative potential, they have to be able to live an open and authentic life. “We’re here, we’re queer, get used to it,” he says.
John Paul Brammer (@JuanPa on Twitter and ¡Hola Papi! advice columnist for Them) writes about his journey to master the flour tortillas that his Abuela made. (via Food & Wine, January 10, 2019)
It was Abuela’s carelessness of movement while making tortillas that I wanted, the not trying, the unimpeachable self-knowledge that lives in the body, in the muscles. It was the kind of carelessness that can only be achieved from making something over and over and over again because your mother shouted at you to make them. Measurements will get the job done, but they’re just facts. You can hold a lot of facts and still not really know anything.
David Tamarkin shares some backstory about his #COOK90 challenge—how a compulsive fear of bedbugs led him to the kitchen, and how being there ultimately helped him work through it. (via Healthyish, February 6, 2019)
…My resolution was not a salve for my compulsions, but instead a compulsion of its own. My urge to repeat behaviors, to do irrational things in the name of staying safe, is a craving that runs deep. Staying in my kitchen for an entire month satisfied it.
Ben Mims’ “microwave love story” chronicles how Trader Joe’s Orange Chicken will aways be important shared history in his relationship, reminding his partner J. and him of their early weeks together. (Food52, February 12, 2019)
The dramatics of our relationship never receded, but instead, intensified. After six years together, there’s still a new plot twist that always keeps us from ever fully relaxing into a regular life. But through it all, the orange chicken has always been the meal we turn to after a trying time, to bring back a sense of reassurance and to bring us back into a “normal” existence, if only for half an hour.
And don’t miss Jarry in Forbes magazine! We discussed how the magazine has evolved since its conception.
With articles about queer food appearing in outlets likeEater, the New York Times, and the Huffington Post, it’s becoming clear that stories of the queer experience in and around kitchens are fast stepping into the spotlight. But as these conversations deepen and expand, both Volger and Viksjo want Jarry to continue holding a unique place within the global food media-sphere as a voice mainly by, and for, the queer community.