On Black & Highly Flavored, co-hosts Derek Kirk and Tamara Celeste shine a light on the need-to-know movers and shakers of our food & beverage industry.
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28 Comments
adambravo
February 4, 2018
This sounds great. However, this big gay fan is rather surprised your definition of diversity appears to exclude sexual orientation and gender identity/expression. How do you support your lgbtq employees?
Rach3190
January 14, 2018
Thank you for making these attempts, I remember these conversations last year and it's amazing to see you all took it so seriously.
Christine
January 10, 2018
As a member of the baking club it has been a very positive and enjoyable experience. As a diversity and inclusion professional I appreciate that an internal communication has been shared with a broader audience. Committing to and making change and then sharing successes (and also shortfalls) creates accountability. With ongoing focused effort change happens; thanks for sharing.
Laura I.
January 10, 2018
I'd love to participate in in-person potlucks based around the online Cookbook and Baking clubs. Maybe make it a bit broader and allow more than just the current month's books, especially if they're not being held monthly.
AntoniaJames
January 10, 2018
I'd like to see more support by Food52 for B Corps, if it absolutely cannot itself be one. (I always look for B Corp vendors and give them preference whenever possible..) ;o)
noisette
January 10, 2018
To those who are quick to criticize (this is the internet, after all): is this how you would like to be treated when attempting to learn something or improve? The more community work I do, the more I realize how many communities have the same issues - people being shunned and attacked for not having the same level of knowledge, experience or 'wokeness' as others.
If we were in a 12-step program, would we discourage people who are on Step 2 because we're on Step 7? I understand the frustration, and my visits to the site have certainly waned over the years, but I have been much more interested in the content that came out in 2017, and I appreciate the chance for dialogue.
I also think it's not entirely Food52's role to police the comment section. Debate is fine, and if someone says something you disagree with, you can respond. Your comment will remain there for people to see just as theirs will - it's not reasonable to suggest that all comments that don't reflect a certain point of view be moderated. People will always disagree with each other, and we can continue to build internet -- and real-life -- bubbles to insulate ourselves against views that may anger or hurt us (and indeed, sometimes this is what we need to do in order to keep going) or we can try and figure out ways to engage with and influence these views, pointing out where we feel they've gone wrong in a respectful way. Some will change, some won't - such is the world. But hurling accusations won't change anything.
If we were in a 12-step program, would we discourage people who are on Step 2 because we're on Step 7? I understand the frustration, and my visits to the site have certainly waned over the years, but I have been much more interested in the content that came out in 2017, and I appreciate the chance for dialogue.
I also think it's not entirely Food52's role to police the comment section. Debate is fine, and if someone says something you disagree with, you can respond. Your comment will remain there for people to see just as theirs will - it's not reasonable to suggest that all comments that don't reflect a certain point of view be moderated. People will always disagree with each other, and we can continue to build internet -- and real-life -- bubbles to insulate ourselves against views that may anger or hurt us (and indeed, sometimes this is what we need to do in order to keep going) or we can try and figure out ways to engage with and influence these views, pointing out where we feel they've gone wrong in a respectful way. Some will change, some won't - such is the world. But hurling accusations won't change anything.
melissa
January 9, 2018
Does Food52 want "diversity" because a) Indian/Kazakh/Nigerian/Thai food is so yummy!; b) exposure to different cultures makes white folks (and especially their children!) "better" people; or c) because it believes in the humanity of people of color?
As a longtime reader of the site, I do NOT think the answer is C. Food52 wants "authentic" recipes, but the minute a writer of color challenges white supremacy the editorial team hides its head in the sand. Look, for example, at the comments section of articles by Mayukh Sen (**former** staff writer) and you will get a sense of the white nonsense that POC writers receive for speaking about race and power -- not just food and aesthetics. And you will see how quickly editorial support for its writers of color evaporates. Food52 wants decorative, "inclusive," diversity, but not when it calls out white supremacy. Not when it makes white ladies uncomfortable. Having actual standards (aside from "tolerance") and using those standards as the basis for moderating the comments section (aside from a kindergarten encouragement to "be your best self!"), would be one easy way of dealing with this, rather than expecting the writer and the readers of the site to have to fend for themselves. Can you imagine Amanda telling Addie or Walker's schoolyard bullies to merely "channel their best selves"? (And yes, Addie and Walker are fair game because of the "Amanda's Kids' Lunch" column -- also, coincidence, the American Girl slave doll is named Addy Walker lololol).
Despite Food52's insistence that they are progressing, the letter above clearly states that the site is looking to cultivate readership amongst men and people over the age of 45 -- i.e., people with the most social and economic power. This is not a site lead by, or really for, millenial mindsets, which is why this letter is getting dragged on Twitter.
I would love to challenge the team at Food52 to have a group lunch discussion of Robin DiAngelo's essay "White Fragility." This website is liberal white feminism at its very finest. POC who give them cookies are in the sunken place (or working their careers -- I won't judge).
As a longtime reader of the site, I do NOT think the answer is C. Food52 wants "authentic" recipes, but the minute a writer of color challenges white supremacy the editorial team hides its head in the sand. Look, for example, at the comments section of articles by Mayukh Sen (**former** staff writer) and you will get a sense of the white nonsense that POC writers receive for speaking about race and power -- not just food and aesthetics. And you will see how quickly editorial support for its writers of color evaporates. Food52 wants decorative, "inclusive," diversity, but not when it calls out white supremacy. Not when it makes white ladies uncomfortable. Having actual standards (aside from "tolerance") and using those standards as the basis for moderating the comments section (aside from a kindergarten encouragement to "be your best self!"), would be one easy way of dealing with this, rather than expecting the writer and the readers of the site to have to fend for themselves. Can you imagine Amanda telling Addie or Walker's schoolyard bullies to merely "channel their best selves"? (And yes, Addie and Walker are fair game because of the "Amanda's Kids' Lunch" column -- also, coincidence, the American Girl slave doll is named Addy Walker lololol).
Despite Food52's insistence that they are progressing, the letter above clearly states that the site is looking to cultivate readership amongst men and people over the age of 45 -- i.e., people with the most social and economic power. This is not a site lead by, or really for, millenial mindsets, which is why this letter is getting dragged on Twitter.
I would love to challenge the team at Food52 to have a group lunch discussion of Robin DiAngelo's essay "White Fragility." This website is liberal white feminism at its very finest. POC who give them cookies are in the sunken place (or working their careers -- I won't judge).
Amanda H.
January 9, 2018
Thanks for sharing your perspective. While we may not agree with you, we do welcome your thoughts.
Jennifer
January 9, 2018
As a long-time reader of this site, this 57-year old is glad that you will make an effort to include the perspectives of mature contributors (writers, editors). I am very broadly appreciative of what you do on the site, but I will admit to occasional irritation about bubbly celebrations of some "new" practices/ingredients/techniques I've followed my entire cooking life (which began in earnest when all the 7th grade girls had to take Home Economics--no objection to that, but why not the boys?). I love to learn from all generations--but yes, some balance in maturity would be welcome.
Tiffany
January 9, 2018
This is an admirable first step. However, another timely and important topic that needs to be addressed is the prevalence of sexual harrassment in the restaurant/food industry--and what we can do to ensure a safe working environment for all. I realize that some of the accused have been featured on Food52 and that this presents a conflict of interest, but the bravery to speak up about this issue--especially from a website that was founded by two women and has a substantial female readership--is exactly what is needed at this time.
Amanda H.
January 9, 2018
Thank you for sharing your thoughts. We're in total support of the national conversation around this topic in all industries. We feel that we can address this issue head on through our actions -- these revelations will guide who we choose to work with in the future.
bluebird08
January 9, 2018
As a WOC who loves your website, I appreciate your commitment to diversify the staff and content at Food 52. I hope you continue to reach and exceed your diversity and inclusion goals-be aggressive and intentional as you continue to grow.
Shalini
January 9, 2018
Wow. I am awed by your committment and action, Amanda and Merrill. I've shared your post with some Canadian media as it's so inspiring.
Amanda H.
January 9, 2018
Thanks, Shalini -- we were truly supported by F52ers, who shed light on the topic in the first place. So thank you, as well.
karen
January 9, 2018
What a bunch of self-righteous virtue-signaling hogwash. Suggestion: stop focusing on people's complexions, genitalia and age (all things they have no control over and which you should not be taking credit for) and work on improving the site content.
Merrill S.
January 9, 2018
Thanks for weighing in. Our view is that as we work on improving diversity, this will naturally result in higher quality content that will better serve our wonderful community.
monkeymom
January 9, 2018
Hi food52 team! Thank you for being very transparent about your vision, goals, and progress. The negativity in the world today can be so overwhelming - it is very inspiring to see how much you have done in a year within your own space to bring change and inclusivity. I'm looking forward to spending more time on food52 this year with your new recipes, stories, and products.
Amanda H.
January 9, 2018
So pleased to hear from you monkeymom -- and we hope to see more of your incredible recipes!
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