Guess who’s coming to dinner? Body politics, lady butchers, and feminism
Guess who’s coming to dinner? Body politics, lady butchers, and feminism
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Instead, this food and culture quarterly based out of Portland hopes to totally disrupt the prevailing stereotypes of women in food culture. It also wants you to think long and hard about how race, class, privilege, and politics all influence what and how we eat. Between its website and print editions, a Render issue might have stories about women’s historical roles as beer brewers, “A Basic Bitches Guide to Offal,” and why more and more Jewish women are struggling with eating disorders — all told with a feminist slant. Render’s website also runs a host of other rotating columns — like Breaking Bread, which explores “gastrodiplomacy,” i.e. understanding other cultures through cuisine — and the podcast series the Feminist Fork. The mag’s first issue, “Flesh,” was released in September, followed by “Roots” in December of last year.
RenderLisa Knisely
Most people shy away from talking politics at the dinner table, but Render wants you to do just that — and at the coffee shop, grocery store, and farmers market, while you’re at it. Grist spoke to Gabi de León, Render’s founder, creative director, and art director, and Lisa Knisely, the magazine’s editor-in-chief, to talk feminism, body politics, and female butchery. Here’s an edited and condensed version of our conversation:
Q. Why start a magazine that blends food culture and feminism?
A. Gabi de León:
I had also been taking classes at the Portland Meat Collective, and I felt like women weren’t represented enough in the magazines I had been reading. I was really obsessed with food and I was reading a lot of food magazines. And by the time [my] thesis came along, I was like, “There it is, a magazine that involves women in food somehow.”
Q. For those who have never thought about the connection before, how is food a feminist issue?
A. Lisa Knisely: Initially we were talking about being more focused on gender issues in terms of food consumption, food production, and the restaurant industry. And we’re certainly still absolutely interested in those, but more and more I see how there are these larger, what I would call ethical issues, that are tied in to why we choose to eat, what we eat, and in the ways that we choose to do it. A lot of those issues have to do with power and prestige. Where we’re sourcing the food, who’s cooking it for us, who we’re eating it with, how it’s prepared. Those all bring up these relationships with other people we have to negotiate. And that for me is where feminism really comes in.
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http://grist.org/people/guess-whos-coming-to-dinner-body-politics-lady-butchers-and-feminism/?utm_source=newsletter&utm_medium=email&utm_term=Daily%2520Feb%25204%2520%255BA%255D&utm_campaign=daily&utm_content=A
http://www.renderfoodmag.com/
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