“Don’t talk to yourself in such a way that if you did so to a friend, it would end your friendship.
If you had a friend dealing with the same things, you wouldn’t berate that person, say, ‘You’re not working hard enough,’ ‘You suck,’ or ‘You’re not as good as [whomever].’ You’d offer your friend encouragement, you’d try to point out all the things your friend did right, and how much progress your friend had made.
You should do no less for yourself.
Be very careful how you talk to yourself. Because you are listening.
— Pat Cadigan, author (via ellenkushner)
Yes! This. I has a hard time remembering this yesterday.
11:45 am • 24 November 2013 • 48,030 notes
“When I go to contemporary Asian restaurants, like Wolfgang Puck’s now-shuttered 20.21 in Minneapolis and Jean-Georges Vongerichten’s Spice Market in New York City, it seems the entrées are always in the $16–$35 range and the only identifiable person of color in the kitchen is the dishwasher. The menus usually include little blurbs about how the chefs used to backpack in the steaming jungles of the Far East (undoubtedly stuffing all the herbs and spices they could fit into said backpacks along the way, for research purposes), and were so inspired by the smiling faces of the very generous natives—of which there are plenty of tasteful black-and-white photos on the walls, by the way—and the hospitality, oh, the hospitality, that they decided the best way to really crystallize that life-changing experience was to go back home and sterilize the cuisine they experienced by putting some microcilantro on that $20 curry to really make it worthy of the everyday American sophisticate. American chefs like to talk fancy talk about “elevating” or “refining” third-world cuisines, a rhetoric that brings to mind the mission civilisatrice that Europe took on to justify violent takeovers of those same cuisines’ countries of origin. In their publicity materials, Spice Market uses explicitly objectifying language to describe the culture they’re appropriating: “A timeless paean to Southeast Asian sensuality, Spice Market titillates Manhattan’s Meatpacking District with Jean-Georges Vongerichten’s piquant elevations of the region’s street cuisine.” The positioning of Western aesthetics as superior, or higher, than all the rest is, at its bottom line, an expression of the idea that no culture has value unless it has been “improved” by the Western Midas touch. If a dish hasn’t been eaten or reimagined by a white person, does it really exist?
Andrew Zimmern, host of Bizarre Foods, often claims that to know a culture, you must eat their food. I’ve eaten Vietnamese food my whole life, but there’s still so much that I don’t understand about my family and the place we came from. I don’t know why we can be so reticent, yet so emotional; why Catholicism, the invaders’ religion, still has such a hold on them; why we laugh so hard even at times when there’s not much to laugh about. After endless plates of com bi, banh xeo, and cha gio, I still don’t know what my grandmother thinks about when she prays.”
— Soleil Ho, “Craving the Other” (via cmao)
OMG I was juuuust reading this article 2 secs ago, thanks Sean!
12:12 am • 24 November 2013 • 2,463 notes
Magnetic putty engulfs piece of metal
I showed this to my fiancé, she said, “no it’s just hungry”.
and that is why you’re fiancéd.
(Source: gifcraft, via almondmmmilk)
8:00 pm • 23 November 2013 • 129,178 notes
“You can get over a person romantically and never fall out of love with them…. I think when you really fall in love, there seems to be something permanent that happens to you.”
— Junot Díaz on the half-life of love (via whale)
6:00 pm • 23 November 2013 • 541 notes
Credit: Pablo Rodríguez-Gil, Pablo Bonet and Roger Gimeno.
12:00 pm • 23 November 2013 • 982 notes
SNP: Rihanna is both Stripper and Customer: DISCUSS.
SES: Rihanna would rather be tricking than being a trick.
AS: It goes back to the money/ power/ agency. She doesn’t buy into traditional gender roles of music. She is having her cake and eating it too, omg.
SES: CAKE CAKE CAKE. She also doesn’t even want to use the actual money that we use and MADE HER OWN [as in, printed her own Rihanna dollars for the video]. I just hope people realize how unusual this video is. Or that they don’t at all, and just feel vaguely unsettled. Do y’all think she consciously said “this video will have no men” or was she not even thinking of that, thinking, “this video will be me and two badass strippers”?
SNP: I don’t think she thought about men. Usually she works with Anthony Mandler on her videos; for this one she hired a new guy. And (did you get that link I emailed you?) they fought over “creative differences.” My guess, because I’ve known enough guys in my life, is he thought the video was too raunchy, not “tasteful” enough. Almost every guy I’ve slept with has watched “safer” porn than I do.
So, this director tweeted “Rihanna fans, I’m no longer working on this video, I took my name off the project.” And she writes back, “you can take your name off the check.” I MEAN. This is the first Ri video with not only no men in the video but also no man’s name on the video.
- Rihanna On My Mind: Chatting About the “Pour It Up” Video
12:00 pm • 21 November 2013