< B[oar]ing but badass[oon].
B[oar]ing but badass[oon].

the-fletcher-memorial-home:

All of my favorite musicians are dead or are going to die during my lifetime and I think about this a lot and it makes me sad


vietnamesemodel:

starting the boyfriend challenge

i challenge all cute boys to try and become my boyfriend in the next 24 hours

or they can just donate to me


I need feminism because flute shouldn’t be the “only instrument for girls”.


x70s-headx:

The whole “women against feminism” thing is honestly ridiculous. Just because you don’t feel oppressed doesn’t mean that oppression isn’t all around you. I know I’m late, but happy #womensequalityday. We’ve come a long way, but we still have a long way to go. #feminism

Why is it that people are willing to spend $20 on a bowl of pasta with sauce that they might actually be able to replicate pretty faithfully at home, yet they balk at the notion of a white-table cloth Thai restaurant, or a tacos that cost more than $3 each? Even in a city as “cosmopolitan” as New York, restaurant openings like Tamarind Tribeca (Indian) and Lotus of Siam (Thai) always seem to elicit this knee-jerk reaction from some diners who have decided that certain countries produce food that belongs in the “cheap eats” category—and it’s not allowed out. (Side note: How often do magazine lists of “cheap eats” double as rundowns of outer-borough ethnic foods?)

Yelp, Chowhound, and other restaurant sites are littered with comments like, “$5 for dumplings?? I’ll go to Flushing, thanks!” or “When I was backpacking in India this dish cost like five cents, only an idiot would pay that much!” Yet you never see complaints about the prices at Western restaurants framed in these terms, because it’s ingrained in people’s heads that these foods are somehow “worth” more. If we’re talking foie gras or chateaubriand, fair enough. But be real: You know damn well that rigatoni sorrentino is no more expensive to produce than a plate of duck laab, so to decry a pricey version as a ripoff is disingenuous. This question of perceived value is becoming increasingly troublesome as more non-native (read: white) chefs take on “ethnic” cuisines, and suddenly it’s okay to charge $14 for shu mai because hey, the chef is ELEVATING the cuisine.

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One of the entries from the list ‘20 Things Everyone Thinks About the Food World (But Nobody Will Say)’. (via crankyskirt)

GO THE FUCK OFFFF

(via thagal)

it has always escaped me why people can’t imagine that food from non-european traditions could be as much of an art as shit like pasta

(via sassygayharpist)