Is Okra Queer?

https://archive ph/HBDJf

When Sasha DuBose uses the word “queer” to talk about food, it’s a verb, not an adjective. To Ms. DuBose, queering food is “taking how we define food and how we engage with it and twisting it, making it more fun.”
To her, queer food is also okra.
“They way you slice into okra and it’s crunchy and ooshy-gushy — a lot of people think it’s weird,” said Ms. DuBose, a nonbinary transgender lesbian who will soon graduate from the food studies program at New York University. “But okra is queer.”
Queer food can be so many things, depending who’s cooking, eating or serving. During the conference, queer food was defined as meals made by queer chefs and home cooks. But it was also far broader, almost without boundaries. It was the pie thrown in the face of the anti-gay rights activist Anita Bryant, the gastro-narratives of queer people in El Paso, Texas, and the food served at “topless lesbian gatherings,” as one panelist described it.

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  1. 3 weeks ago
    Anonymous

    Despite the academic language, it wasn’t all brainy abstractions. A presentation entitled “Deaccessioned Because Sticky: Faux Food in Decorative Arts Museums,” for instance, found camp in plastic vegetables. The conference issued a slim cookbook that doubled as a program; recipes included a haggis porridge, vegan cheesecake and, yes, Ms. DuBose’s okra stew. (For stock, she suggests “leftover potlikker from collard greens.”)

    And it wasn’t the only queer food event in town: On Sunday night, some of the conference goers made their way over to the High Street Place food hall in downtown Boston to sample “gay clam chowder” and “Sapphic sticky ribs,” from L.G.B.T.Q. chefs including Tiffani Faison and Kareem Queeman, at the Big Queer Food Fest, a culinary event that coincided with the conference.

    Among the more high-profile speakers at the conference was John Birdsall, the James Beard biographer (and James Beard Award winner) whose new book, “What Is Queer Food?”, is to be published next spring. He said queer food sometimes doesn’t even need to mean food, but rather “food in context.”
    “It’s not about specific recipes or dishes,” Mr. Birdsall said. “It’s everything around those dishes, how they got to the table, who’s eating them, who’s serving them.”
    It’s who’s doing the growing, too: In 1991, K Greene got hired at the Limelight in New York City to party with club kids. These days, they’re a farmer who runs the Hudson Valley Seed Company with their partner, Doug Muller. At the conference, Mx. Greene and Chris Keeve, a student from Kentucky, collaborated on a session called “Nonbinary Botany.”

    • 3 weeks ago
      Anonymous

      The pleasure of queer food, Mx. Greene said, was in “being part of the reproductive life cycle of plants, and seeing the incredible diversity of expression that plants have.”
      The concept of queer food is not new. Food & Wine and Bon Appétit have covered it. Queer meal-making has long driven social and advocacy groups like the Queer Food Foundation and Queer Soup Night, and restaurants like HAGS in the East Village, where the motto is “by Queer people for all people.”
      Multinational corporations have even used queer food — nakedly and successfully — in their marketing tool, as when Taco Bell sold out a nationwide drag brunch tour two years ago. And come June, rainbow-colored cookies will again line bakery shelves for Pride Month.
      Mr. Birdsall said to understand queer food in practice, think of created-family meals like Friendsgiving, or the Rosh Hashana dinners at Sha’ar Zahav, a queer-welcoming synagogue in San Francisco where, as far back as 1977, men did the cooking and women blew the shofar.

      For Isabel Marie Barbosa, a transgender and trans-disciplinary artist, queer food tastes like tart lime and fatty cream. In their session, they brought two pillowy Key lime pies made from a recipe in the “Get Fat, Don’t Die!” column of Diseased Pariah News, Beowulf Thorne’s darkly comic, H.I.V./AIDS-themed zine from the early ’90s that offered a “a forum for infected people” to share their “writing and brownie recipes,” as the first issue explained.

      Mx. Barbosa, who’s getting a master’s degree in gastronomy from Boston University, also brought along a “sleazy wine cake,” made with Marsala and coconut, and a pecan buttercrunch — recipes from the zine that they tested and ate with a friend who was recovering from top surgery.
      “When we’re looking at the political climate, there’s something especially important about being there for our more vulnerable community members,” they said. “Food is community care.”

      tl;dr

  2. 3 weeks ago
    Anonymous

    The pleasure of queer food, Mx. Greene said, was in “being part of the reproductive life cycle of plants, and seeing the incredible diversity of expression that plants have.”
    The concept of queer food is not new. Food & Wine and Bon Appétit have covered it. Queer meal-making has long driven social and advocacy groups like the Queer Food Foundation and Queer Soup Night, and restaurants like HAGS in the East Village, where the motto is “by Queer people for all people.”
    Multinational corporations have even used queer food — nakedly and successfully — in their marketing tool, as when Taco Bell sold out a nationwide drag brunch tour two years ago. And come June, rainbow-colored cookies will again line bakery shelves for Pride Month.
    Mr. Birdsall said to understand queer food in practice, think of created-family meals like Friendsgiving, or the Rosh Hashana dinners at Sha’ar Zahav, a queer-welcoming synagogue in San Francisco where, as far back as 1977, men did the cooking and women blew the shofar.

  3. 3 weeks ago
    Anonymous

    For Isabel Marie Barbosa, a transgender and trans-disciplinary artist, queer food tastes like tart lime and fatty cream. In their session, they brought two pillowy Key lime pies made from a recipe in the “Get Fat, Don’t Die!” column of Diseased Pariah News, Beowulf Thorne’s darkly comic, H.I.V./AIDS-themed zine from the early ’90s that offered a “a forum for infected people” to share their “writing and brownie recipes,” as the first issue explained.

    Mx. Barbosa, who’s getting a master’s degree in gastronomy from Boston University, also brought along a “sleazy wine cake,” made with Marsala and coconut, and a pecan buttercrunch — recipes from the zine that they tested and ate with a friend who was recovering from top surgery.
    “When we’re looking at the political climate, there’s something especially important about being there for our more vulnerable community members,” they said. “Food is community care.”

  4. 3 weeks ago
    Anonymous

    my great grandpa grew it on his farm. he had like 80 something acres. i remember my grandpa would give me and my brother a lit propane torch and we'd run around and burn ant hills. okra is good but i only remember ever having it fried.

    • 3 weeks ago
      Anonymous

      never had gumbo?

  5. 3 weeks ago
    Anonymous

    yes

  6. 3 weeks ago
    Anonymous
    • 3 weeks ago
      Anonymous

      noooo i like being alive and queer

  7. 3 weeks ago
    Anonymous

    I don't eat anything that looks like a B-movie monster.

    • 3 weeks ago
      Anonymous

      what?

  8. 3 weeks ago
    Anonymous

    What was the point of this thread? Rage bait or pointing out how ideologues and soft sciences have infested and overrun academia?

  9. 3 weeks ago
    Anonymous

    The main non fry reason for okra is to be used as a thickener for soups. When cooked, okra expels a shit ton of mucus that is reminiscent of semen. If you salt it, it tastes like cum.

    It is literally the boiled cum fruit, serve it aside some salted liquid egg whites for a maximum cum meal without the cum.

    • 3 weeks ago
      Anonymous

      I heard in a movie that cum tastes like salty milk.

      • 3 weeks ago
        Anonymous

        What are you a female?
        no, cum tastes like Okra.
        If cum tasted like salty milk it would be far more popular.

        • 3 weeks ago
          Anonymous

          This woman was an old hag, so I think she had plenty of experience.

          • 3 weeks ago
            Anonymous

            Well I got a penis attached to me right here and I am pretty sure that its excretions do not taste like milk. Ive even experienced that thing were it tastes a little better after you ate pineapple.

            If my semen tasted like salty milk I would eat it much more often.

      • 3 weeks ago
        Anonymous

        It tastes like brie

      • 3 weeks ago
        Anonymous

        My gf recently got a smoothie at Erewhon that she said tasted like cum. I tried to understand what she meant but she just kept saying it had a cum aftertaste. Pretty lame for a $16 smoothie.

        • 3 weeks ago
          Anonymous

          sixteen dollars?
          *explodes*

          • 3 weeks ago
            Anonymous

            Yeah, Erewhon is that place. It's the place with the $16 smoothies. Actually now that I look at their web site I see they're up to $19 for some reason.

            https://erewhon.com/browse/tonic

        • 3 weeks ago
          Anonymous

          She's lying to you bro, she just sucked someone's dick

  10. 3 weeks ago
    Anonymous

    >the libs are turning my okra gay
    I unironically won't stand for this who the frick do these people think they are
    I'll dip you in the dryer Pedro fries my okra in homosexual

    • 3 weeks ago
      Anonymous

      okra already was gat

      • 3 weeks ago
        Anonymous
        • 3 weeks ago
          Anonymous

          please keep black people out of my thread

          • 3 weeks ago
            Anonymous

            Sir, Richard Simmons is not black.

  11. 3 weeks ago
    loonixmoder

    Yes extremely gay. Too gay for me in fact

  12. 3 weeks ago
    Anonymous

    aint reading all that

    I'm happy for you

    or

    I'm sorry that happened

  13. 3 weeks ago
    Anonymous

    Okra. For when your dish needs slime and a foul taste, accept no substitutes!

    • 3 weeks ago
      Anonymous

      yum!

  14. 3 weeks ago
    Anonymous

    I consider any food made or eaten by OP to be queer food, considering he is a massive homosexual

  15. 3 weeks ago
    Anonymous

    When society collapse Okra will be the first vegetable to go due it’s low demand and Corn will be the last do go due it’s high demand

  16. 3 weeks ago
    Anonymous

    I guess, no wonder it tastes like shit

  17. 3 weeks ago
    Anonymous

    does it really taste that bad?

  18. 3 weeks ago
    Anonymous

    millennials and their consequences have been a disaster for academics

    • 3 weeks ago
      Anonymous

      >~~*New York University*~~
      Yeah, it was the “millennials” anon

  19. 3 weeks ago
    Anonymous

    jews did okra

  20. 3 weeks ago
    Anonymous

    None of these people have real jobs

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