Thug Kitchen Be Misrepresentin’

Surely by now you’ve heard about the Thug Kitchen blog. I first mentioned it in April 2013, after the site won a best new food blogger award from Saveur. They’ve been cooking with Rachel Ray and just had their first cookbook published. It was released last week.

Thug Kitchen Cookbook Cover: turns out the "thug" in the kitchen is a young, white, upwardly mobile couple.

Thug Kitchen Cookbook Cover: turns out the “thug” in the kitchen is a young, white, upwardly mobile couple.

The site is more well known for its “gangster speak” than its vegan recipes. We all know I’m no vegan but I was excited about Thug Kitchen because it looked like a fresh voice in food blogging. I liked the idea of a streetwise cook encouraging readers to cook instead of eating processed foods.

Don’t know if you’ve noticed but food blogs are awash in young and middle-aged white women.

With F words dropped in every recipe at least once if not a handful of times, Thug Kitchen wasn’t for me. And I was irritated at the lack of an About Page or a photo of the face behind the blog. But the site had a vision and thousands of Facebook fans. And I liked the idea that it wasn’t written by one of the aforementioned white women food bloggers (whose tribe I belong to, check out my post-yoga headshot :) )

Or at least so I thought

Turns out, the voices behind “thug kitchen” are a young, white couple living in California. To say I’m disgusted would be an understatement. I feel like I’ve been lied to, like this pair has lied to everyone who visited their site and I’m angry. They’ve stolen what doesn’t belong to them, what doesn’t exist for them. What do you think?

Read more:

an interview with Thug Kitchen publisher Rodale, which sugarcoats everything

Check out vegan chef Bryant Terry’s essay on CNN

an essay  titled “What Can We Do About Thug Kitchen”

a blog post by the food writer’s food writer, Dianne Jacobs

Read Michael Twitty’s piece at Afroculinaria

Finally, Thug Kitchen’s value as a cookbook is questionable. Check out Refinery 29′s What Happens When You Actually Read Thug Kitchen

So, tell me please what you think. Was it okay that a couple of white kids “borrowed” from a slice of black culture to promote their work? Is everyone being too sensitive? Do bloggers have a responsibility to be truthful? Leave a comment

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Postcards from Maine: Brooklin Rosehips

Rosehips, October, Brooklin, Harriman Point

Rosehips, October, Brooklin, Harriman Point

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Really Great Things 15

Really Great Things

Here are the really great things 15 you  must check out:

If you’ve got Walmart goggles (like beer goggles only for prices instead of hot chicks) read this before your next trip.

Leave the pumpkins on your doorstep. The Kitchn gives us suggestions for transitioning your table to fall.

But, save a few small pumpkins to make these incredibly cute glittered pumpkin placecards from Spraypaint and Chardonnay.

Tis the season to heat up the house by roasting vegetables. But what do with leftovers?

Nick O’Malley, sports writer for MassLive.com, tries seven types of candy corn and other seasonal sweets so you don’t have to.

I must make these Graham Cracker Brickle Bars.

I need at least #1 and #3 on this list 19 Things Every Lazy Girl Should Own 

I’m a fool for all things gingerbread flavored as is my son so I must replace my waffle iron stat so I can makes these waffles by White Lights on Wednesday.

Your turn! Tell me in the comments what your really great things are this week :)

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What I’m Reading October

 

This month I'm re-reading old-school humor and a guide to food writing, and reading for the first time what is hopefully a miracle in a book: That Crumpled Paper Was Due Last Week: Helping DIsorganized and Distracted Boys Succeed in School and Life. And, the holiday issue of Fine Cooking magazine, which landed in my mailbox in August and have been waiting for leaves on the ground to read.

This month I’m re-reading old favorites and exploring a new self-help book.

What I’m Reading October

This month I’m re-reading old-school humor and a guide to food writing as well as reading for the first time what is hopefully a miracle in a book: That Crumpled Paper Was Due Last Week: Helping Disorganized and Distracted Boys Succeed in School and Life. And, the holiday issue of Fine Cooking magazine, which landed in my mailbox in August and I’ve been waiting for leaves to fall on the ground to read.

I’m re-reading the Erma Bombeck classics because I’m trying to write with humor and she was the master back in the day. I was curious to see how well her material aged. Incidentally, her books were born around my time, 1970 to 1975-ish, making them middle-aged. :) They’re a little dated, but not bad. Did you know there’s an Erma Bombeck Writer’s Workshop at her alma mater, Dayton University? I think I might like to go sometime. But, then again, maybe not. A lot of humor writing is Dumb. I just want to make people laugh.

I’m re-reading Dianne Jacob’s book, Will Write for Food, which covers a wide range of food writing but has a special focus on food blogging. Whenever I feel like I need a blogging kick in the pants, I pick up Jacob’s book.

I’m reading That Crumpled Paper Was Due Last Week: Helping Disorganized and Distracted Boys Succeed in School and Life by Ana Homayoun because I have a boy who is mostly all-boy and sometimes needs a hand staying organized. I found out that I’m supposed to help him get organized then leave him to manage it all himself and ask him to make some goals. Supposedly, if a boy has life goals, he will want to get the home work done in an expeditious and organized manner so he can work on his goals.

I’m setting my plan now for Thanksgiving so I’m reading the holiday issue of Fine Cooking, which as I mentioned previously, I’ve had since August.

What books are you reading right now? What’s on your to-be-read list? Leave a comment.

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Easy Tex Mex Recipe for Cilantro Pesto

 

Easy Tex Mex Recipe for Cilantro Pesto takes just a couple minutes to make in a food processor and is delicious over tacos, pizza, nachos, sandwiches and pasta.

Easy Tex Mex Recipe for Cilantro Pesto takes just a couple minutes to make in a food processor and is delicious over tacos, pizza, nachos, sandwiches and pasta.

Four Ingredient Cilantro Pesto takes just a couple minutes to blend together in your food processor and adds a kick to tacos, pizza, pasta or sandwiches.

Cilantro is one of my most favorite herbs and most of the time, I keep a supply in my vegetable crisper. Sometimes I just chop up cilantro to use as a garnish on salads, tacos and nachos but once in a while I make this easy Tex Mex Recipe for Cilantro Pesto.

All you have to do is toss a bunch of cilantro, a jalapeno, the juice of one to limes in your food processor and blend until smooth. While the motor is running, pour in about 1/4 cup of canola or vegetable oil until well combined. Store in a sealed container in the refrigerator if not using all of the pesto immediately.

If you don’t have a food processor, you can use a blender.

Cilantro Pesto is perfect drizzled over fish tacos or on shrimp pizza or on beef nachos or as a topping on Best Ever Spicy Beef Chili. This pesto is also great dabbed onto grilled chicken.

I also make a variation of cilantro pesto, which is heated and includes tequila, for this copycat recipe for Chicken Tequila Fettucini from California Pizza Kitchen.

Do you need suggestions for cooking with pesto? Check out this post on Five Ways to Add Flavor with Pesto.

I find that most people have strong opinions about cilantro. They either really love it or really hate it. Tell me in the comments where you fall on the cilantro spectrum.

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