While the post initially seemed well-received - it has nearly 90,000 likes - its sentiments stirred up online discussion about the publication's history with nonwhite food writers. Ultimately, the caption promised that Bon Appétit would be "tackling more of the racial and political issues at the core of the food world" and encouraged followers to donate to organizations supporting racial justice. The post said that in coming days readers could expect to see "more stories from restaurant owners and staff at the front lines of these protests" and more attention to black-owned food businesses. "But we also understand that food is inherently political." "Here at BA, we're often talking about recipes, cooking techniques, and emerging restaurants," the caption alongside the photo said. It posted a photo on Instagram with the words "Food has always been political" in front of a black background. Head to the link in our profile for full newsletter from today.Ī post shared by bonappetitmag on at 2:42pm PDT at 2:42pm PDTĪmid nationwide protests sparked by the May 25 killing of George Floyd in police custody, the publication, like many other companies, voiced solidarity with the Black Lives Matter movement. We don’t have all the answers, and we know we have work to do. In the meantime, we encourage you to donate to organizations supporting racial justice like the and the and to support the Black-owned food businesses in your own neighborhood. And you’ll see us tackling more of the racial and political issues at the core of the food world. We’ll be spotlighting Black-owned food businesses in cities nationwide. In the days and weeks to come, you’ll see more stories from restaurant owners and staff at the front lines of these protests. And as food businesses across the country stand in solidarity with George Floyd and others killed before him, our mandate could not be more clear. Look no further than the recent pandemic, which we documented in our daily Restaurant Diaries. But we also understand that food is inherently political. Here at BA, we’re often talking about recipes, cooking techniques, and emerging restaurants. I’ve made them enough times to know.Account icon An icon in the shape of a person's head and shoulders. Oh, also: a couple of slices, toasted, with cream cheese on top, is a killer breakfast. I use my hands, I use a spatula, I use my balled-up fists, and I don’t give up until it feels like the mixture has fused into one solid mass. Then, with the loaf pan on my counter, I get on my step ladder (for leverage I’m short), and exert myself in a tricep-heavy, push-up-esque series of see-saw movements to smash everything down, down, down. Because it’s hot and a little sticky at that stage (from the molten date glue), I put a sheet of lightly greased parchment paper onto the surface before I start. Finally, devote several minutes to compressing the mixture into the loaf pan.If there are pieces of dates still visible, you need to do better (try the immersion blender trick!). The recipe says “as smooth as possible,” but some people will use that as a cop-out when their arm gets tired. Make sure your date-and-maple mixture is very, very smooth before combining it with the oats, nuts, and seeds.If you don’t have amaranth, use millet, or just increase either of the seeds by 2 Tbsp.Generally speaking, you’ll pay less per pound than if you buy them in pre-packaged quantities.
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