it's really just stuff. in the tradition of stuff.
love and support and celebrate fat girls who don’t have a booty or like in general fat girls with the fat in places that never get celebrated p l e a s e for the love of everything that is good in this world
like let’s not pretend curvy is a synonym for fat curvy is literally just this one specific socially acceptable way to be fat and I am getting increasingly frustrated about it
big shoutout to the bugs who ate reagans corpse, someone had to do it and it wasnt gonna be me
There’s these really bullshit expectations on trans girls surrounding feminism and internalized misogyny.
Trans girls are expected to all be Feminist and Enlightened and not say anything influenced by internalized misogyny, otherwise it’s their “maleness showing” or something less direct along those lines.
Like, have you ever met the average teenage cis girl? She probably either doesn’t believe in feminism or thinks “everyone’s already equal”.
Like lol way to hyper-focus your expectations on a marginalized subset of women to dismiss them, while implying that more broadly that the moral burden of dismantling sexism is on women.
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.
One of the entries from the list ‘20 Things Everyone Thinks About the Food World (But Nobody Will Say)’. (via scumila)