Some smallish sketchbook watercolour studies! The odd brownish clumps in the first image are what gold ink looks like scanned. Normally I take photos when I use gold ink, but I didn’t really feel up to it today.
Here is a side by side comparison of how The New York Times has profiled Michael Brown — an 18 year old black boy gunned down by police — and how they profiled Ted Bundy, one of the most prolific serial killers of all time.
When an undercover officer saw Monica Jones, a black transgender woman, walking down the street just a few blocks from her house, in an area that the officer described as being “known for prostitution,” that was enough to convince him that she intended to engage in prostitution. It was on that basis that he approached and stopped her.
In April of this year, Monica was convicted of violating this overbroad and vague law. Today she appeals that conviction, and the ACLU, along with other advocacy and civil rights organizations, filed a brief in support of her appeal.
We #StandWithMonica because transgender women of color should be able to walk down the street in their neighborhoods without being arrested, or worse, for simply being themselves.
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.