a screenshot of a photo of a Confederate flag cake posted to Bon Appétit assistant editor Alex Delany's Tumblr. He and his friends made the cake, the post said, as a send-off for a friend who was moving to South Carolina. Delany apologized on Tuesday, noting that the image was posted when he was 17. "I cannot apologize intensely enough," he said.
"It's odd to be held up as this one big happy family to the media when we are all being unequally compensated and there is an implicit understanding that white talent is more valuable than their non-white counterparts," Krishna said in an email. El-Waylly said she was "insulted and appalled" at the offer of $20,000, given that other stars allegedly earn much more over time in per-episode fees.
One day in early 2017, Richardson and Whitney were chatting with Alex Delany and Brad Leone, two white staffers, about beer in the Test Kitchen studio. Others interviewed for this piece agreed: the friendship and networking opportunities at Bon Appétit, and the prestige of having that name on one's résumé, are tremendous. "I have a great deal of affinity for the brand, for the content we produce, and for the people that still work there," Martinez said.
"There's just a type of person who works there, culturally speaking," one former freelancer said. "Young, attractive, mostly white or white-adjacent people, and upper-middle class. Every time I was there I felt so poor." Later that year, Bon Appétit again came under fire for adding popcorn and gummy bears to halo halo, a popular Filipino dessert. The editorial staffAs a Mexican-American man, Martinez felt compelled in his years on staff at Bon Appétit to keep producing food from his own ethnic background, even as he feared being "pigeon-holed" as someone who could only develop Latinx recipes.
Bon Appétit's videos have become an unexpected cash cow for Condé Nast, the illustrious magazine publisher behind The New Yorker, Vogue, Wired, and other hallmark magazines. In 2017, Condé Nast lost. Audiences moving primarily online slammed Condé Nast, which had largely relied on print advertising.
pls remove the paywall :(
Ah, finally! I stopped reading after the slew of recipes using Japanese ingredients & techniques with minimal acknowledgement of the culture. My last straw was when they renamed hiyashi chuka as “salad ramen.” If I see one more “original” recipe with yuzu kosho or kombu...
I hope there is change. Sometimes even though the person leaves, the dysfunctional system remains.
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