flanken-style beef short ribs.
But a year later we're still seeing the same thing regurgitated in a different format, thanks to viral food trends.And nothing has changed.
Most brands and companies will instead take the time to simply disable comments on their social media posts that feature Black and brown creators rather than mediate and address their rabid fanbase from spewing racist vitriol in the comments section..Shared collective trauma shouldn't be the single driving force behind pushing us into the spotlight, which was made evident last year.And that same trauma shouldn't be part of gaining success and notoriety in traditionally white food spaces.
Before then, it was common practice for brands and publications to hastily approach us for work during key celebratory months in the year, most notably Hispanic Heritage Month, Black History Month, or the Lunar New Year.And that's something that mainstream food media still needs to sit with and unpack.. BIPOC food creators shouldn't have to be well-versed in only one kind of cuisine and be pigeonholed by our nationality or background.
We shouldn't be tokenized as the official voice of a cuisine we grew up with.
We need to see a variety of Black and brown hands preparing and cooking all kinds of food online, the same way white food personalities do: Going viral outside of our own communities and embracing all of the professional successes and opportunities that come with it.Bosch Home at Bosch-home.
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