Bon Appétit's Claire Saffitz Said She 'Knowingly And Unknowingly' Contributed To The Company's 'Toxic Environment' After Accusations Of Racism

She went on to say that, when she was employed at the publication, she was"to some degree aware of the toxic, racist, secretive, and ultra-competitive environment" she worked in."I see now that I also missed a lot," Claire wrote."Only now do I recognise the extent of your pain and anger — a pain I can never know or experience, and that I knowingly or unknowingly contributed to.

She continued:"My whiteness helped me enter and succeed in a toxic system without having to acknowledge or challenge the system itself." "I didn't ask questions about Sohla or Gaby's compensation when I invited them to appear in Gourmet Makes," Claire went on, referencing Bon Appétit"I feel deeply shitty about this," Claire concluded,"but I know that my feelings are not important at this moment. What is important is how I do the work of repair."

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Bon Appétit controversy shows hypocrisy of American food culture, experts say“Cultural appropriation allows a pick-and-mix strategy whereby American culture can take what it wants to market. South Asian ingredients and practices are valued, but not the finished cuisine per se,” one expert said. Revolution2020 WAIT....WHAT? If someone uses an ingredient for something OTHER than what other cooks have used it in for years, that means they are exploiting that cultures food and way of life? We understand the concept of unequal pay, ect. To a point- $80,000 annually, is a nice chunk of change though. Nevertheless, to complain that a dish can be racist... Kind of degrades legitimacy of the entire complaint. We'll see how this one develops.
Source: NBCNews - 🏆 10. / 86 Read more »

New Report Details Pervasive Culture of Racism at Bon Appétit: ‘Nowhere Have I Ever Felt More Isolated’Published by Business Insider, the report describes a 'toxic' workplace in which people of color are regularly sidelined, paid less, and tokenized
Source: Eater - 🏆 368. / 59 Read more »