modelos negras

“Feminismo Blanco (White Feminism)”.

Aun veo que existe un fuerte desconocimiento respecto a la denominación “feminismo blanco” o como usualmente lo vemos “white feminism”. No comprendía el tema hasta que hice investigaciones y me eduque sobre el tema. Mi descripción en tumblr refleja abiertamente que este blog es manejado por personas que se consideran “Feministas Interseccionales”, en pocas palabras significa que eres un feminista que aboca por las causas de desigualdad que afectan a todas las personas; sin importar su cultura, religión, sexualidad, nacionalidad, color; entre otras. La definición se encuentra más extendida en mi blog (x), dicho esto debemos hacer énfasis en el término “feminista blanco” que es todo lo contrario a lo que es ser interseccional. 

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Los modelos plus más hot

El mundo del modelaje ya no le pertenece solamente a las flacas palillo de dientes, más modelos plus se están convirtiendo en estrellas y representando marcas importantes. Fotos Instagram

Ashley Graham

Tal vez la modelo plus más reconocida al momento. Ella rompió los esquemas al ser la primera modelo rellenita en aparecer en la edición de trajes de baño de la prestigiosa Sports Illustrated en 2016. Ella ha posado para Vogue  y Harper’s Bazaar además de tener su propia colección de bañadores, Swimsuitsforall y línea de lencería con Addition Elle.

Barbie Ferreira

La joven de 19 años es portavoz de la ropa de dormir Aerie Real, de la marca American Eagle, con énfasis en utilizar fotos no retocadas.

Candice Huffine

Ella ha aparecido en las ediciones americanas e italianas de Vogue, además de V Magazine y W como parte de la campaña de Lane Bryant “I’m No Angel”.

Iskra Lawrence

La británica solía ser una de las modelos palillo hasta que decidió vivir un estilo de vida saludable. Ella es la editora de Runaway Riot, que promueve la aceptación de todos los tipos de cuerpo, y la portavoz de la línea Aerie Real.

Nadia Aboulhosn

Esta joven trascendió de ser bloguera de modas a modelar y diseñar para Lord & Taylor, Boohoo y Addition Elle.

Philomena Kwao

La mujer de 26 años representa belleza y cerebro con una maestría en Administración de Sistemas de Salud y fundó el Proyecto Lily, un programa de consejería para jovencitas.

Precious Lee

Muy buena amiga de Ashley Graham con su propia campaña publicitaria para Lane Bryant, es la primera modelo negra plus en aparecer en Sports Illustrated en 2016.

Tara Lynn

La modelo de Seattle ha aparecido en las portadas de la versión francesa, española y húngara de Elle y también la guía de cómo vestir curvas de la estilista Susan Moses.

Zach Miko

El altísimo hombre se convirtió en la cara de la línea de “altos y grandes” de Target en 2015 y desde entonces firmó con una agencia, convirtiéndose en uno de los primeros modelos plus masculinos.

Tess Holliday

Se dio a conocer como la primera modelo talla 22 del mundo y por crear un hashtag en el que despreciaba los estándares de la belleza de usuarios que la criticaban en la sección de comentarios de su Instagram. El # se ha convertido en un movimiento de elogio a todos aquellos plus.

Riverhead Table: THE REGIONAL OFFICE IS UNDER ATTACK! (Sort of.)

Sometimes a book we love doesn’t have an obvious food theme, but does that mean we can’t put together a delicious meal for it? Certainly not! For this edition of #RiverheadTable we invited author Manuel Gonzales to help us design a menu for his new novel THE REGIONAL OFFICE IS UNDER ATTACK! For those of you who have yet to pick up this fantastic novel, it features a group of badass lady assassins who use the guise of a regular office setting (cubicles and all) to keep their true identities secret. But, let’s face it, there was no way were going to go with a “catered office lunch” theme for this meal! So what’s a team of bookish cooks to do? Luckily for us Manuel is a straight up culinary genius

Manuel: “Well, what do you guys think about tacos, and pie for dessert?”

Us: “Um…YES, PLEASE!” 

You see, not only did Manuel’s mother teach him how to make homemade Mexican tortillas (among other delights!) but he is also a professional pie baker. That’s right, folks. PROFESSIONAL WRITER AND PIE BAKER EXTRAORDINARE. So we really designed this month’s #RiverheadTable around our author, and we think that totally counts. 

THE MENU

8-Hour Slow Roasted Beef Brisket

Vegetarian Taco Filling

Homemade Tortillas

Pico de Gallo, Guacamole, and the Easiest Salsa Recipe Ever

Mexican Chocolate Pie

As always a special thanks to our apron masters Jones of Boerum Hill for crafting our beautiful work wear!

8-HOUR SLOW ROASTED BRISKET

8-10 lbs of beef brisket

4 lemons

1 small can of sliced pickled jalapenos

1 medium yellow onion, sliced

2-3 tsp salt

Pepper

4-5 garlic cloves (or garlic powder)

1 12oz beer (dark or light – A note from Manuel: “Usually we use Corona or Negra Modelo but my mom hasn’t been opposed to using Bud Light or Coors Light, either.” 

Place the brisket in either a larger roasting pan with a cover or a large crock pot (you may need two crock pots for this much brisket). Preheat the oven to 250 degrees. Trim off a little bit of fat from the meat, but leave most of the fat on. Put the brisket into the roasting pan and pour the beer over it. Then generously sprinkle the salt all over the meat. Add the onions. Cut lemons in half and squeeze lemon juice over meat and toss rinds into the pan as well. About 1/3 to ½ of the sliced jalapenos go in there as well, as well as about an 1/8 of a cup of the jalapeno brine from the can. Garlic gloves – four or five – or a generous shake of garlic powder. Cover with a lid and put into the oven and let it cook for about four hours and then flip and let it cook another four hours, then keep it warming in the oven until we’re all ready to eat. Test for seasoning, add more salt if necessary.

VEGETARIAN TACO FILLING (Approximate prep/cook time: 1 hour | 1 large bowl of filling)

3 tbs vegetable oil

1 medium white onion, diced

6 to 8 plum tomatoes, roasted and pureed

2 garlic cloves, minced

2 large poblano chills

1 ear of corn (or a bag of frozen kernels)

4 medium zucchini, sliced into medallions

Cilantro, roughly chopped

1/3 cup heavy cream (or crema from a mexican grocery)

salt and pepper

queso fresco

Roast poblano chilies over a stove top burner until the skin is slightly charred. You might want to turn on your oven hood for this! You can also char the chilies in your oven using the broil function, just make sure to keep an eye on them and make sure they don’t totally burn. Once you’ve charred your chilies, take them off the fire and set them aside to cool.

Add a tablespoon of oil to a skillet and heat over medium flame. Once the oil it hot, add your tomatoes and roast them until they’re slightly charred and overall very pruned. Take the tomatoes of the stove and put them in a food processor. Puree until smooth. 

While your chilies are cooling you can go ahead and prep your other vegetables. Dice the onion, slice your zucchini into thin medallions, and separate the kernels from the ear of corn. If the chilies are cool enough to handle then peel them and discard the skins. Slice the chili open lengthwise and remove the seeds. Then continue to the slice each chili into long strips. 

Heat the vegetable oil in a large skillet. Sauté the onions and garlic until translucent, about 10 minutes. Add the tomato puree and simmer for another 5-8 minutes, until the mixture is thickened but still runny. Add the zucchini, corn and chilies. Sauté for another 5 minutes. Add the heavy cream, stir and let simmer for 10 minutes, partially covered. Add a generous dollop of queso fresco to the skillet and stir. Season to taste with salt and pepper, then empty the skillet into a large bowl. Stop with roughly chopped cilantro and keep warm.

HOMEMADE TORTILLAS (Approximate prep/cooking time: 45 minutes | ~20 tortillas)

NOTE: You’ll need a rolling pin and a comal, a stone plate traditionally used to cook tortillas. If you don’t have a comal you can use a nonstick skillet. 

3 cups flour

1 tsp salt

1 tbs lard

1 cup warm water

Combine all dry ingredients in a large bowl. Stir in water with your hands. Turn onto a floured surface; knead 10-12 times, adding a little flour or water if needed to achieve a smooth dough. Let rest for 10 minutes. Divide dough into balls about 2-2.5 inches wide. Using your fingers and working outward from the center, gently begin stretching each disc until you can easily roll it out. On a lightly floured surface, use your rolling pin top roll each portion into a thin 7-in. circle. Put your comal on the stove over medium heat. Once it’s piping hot, place one tortilla at a time on it. Cook it on each side for about 1 minute. Keep the finished tortillas warm by keeping them in a basket under a clean dish towel.

PICO DE GALLO (Approximate prep time: 10-15 minutes | 1 bowl of pico de gallo)

1 fresh jalapeno

2-3 roma tomatoes

2 limes

1 small red onion

1 bunch of cilantro

Salt

Garlic powder 

Dice the tomatoes and onion put in a medium bowl. Dice the jalapeno (scoop out the seeds if you don’t want your pico de gallo to be spicy, or leave some in to add a kick) and add to the bowl. Roughly chop your cilantro and add to the bowl, as well. Squeeze in as much lime juice as you like and combine the ingredients well with a spoon. Season to taste with salt and garlic powder. 

GUACAMOLE (Approximate prep time: 10 minutes | 1 bowl of guacamole)

same ingredients as pico de gallo (minus jalapeno)

2 to 3 ripe avocados 

Slice open your avocados and throw out the seeds. Scoop the avocado meat into a medium bowl. Just as you did for the pico de gallo, dice the vegetables and add to the bowl. Use a spoon to combine the avocado and vegetables until you get a creamy, dip-worthy consistency.  Squeeze the juice of two limes over the guacamole to keep it from browning, then season to taste with salt and garlic powder. Add some cayenne pepper if you want a bit of spice!

THE EASIEST HOMEMADE SALSA EVER (Approximate cook time: 10 minutes | 1 bowl of salsa)

1 28 oz can of whole peeled tomatoes

1 firm green jalapeno, halved

¼ cup cilantro, roughly chopped

small white/yellow onion, quartered

2 garlic cloves

Salt and pepper 

Put all of the ingredients into a food processor and puree until smooth. Season to taste with salt and pepper.

MEXICAN CHOCOLATE PIE (Approximate prep/cook time: 3 hours | 2 full pies) 

For the pie crusts 

2 sticks unsalted butter, frozen (and cubed if you like)

2 ½ cups all-purpose flour

1 tsp salt

1 ½ cups heavy cream 

Whisk the flour and salt together in a large mixing bowl. Add the butter and work it into the dough until you only have very small chunks left (if any). Add the cream into the dough little by little using a wooden spoon until you have a cohesive lump. On a lightly floured counter knead the dough about 10 times until it forms a ball. Divide it into two, flatten them into discs and then wrap each in plastic. Chill them in the fridge for at least one hour before rolling them out flat. After you’ve rolled them, gently place them into two pie dishes and shape your crust. 

Blind bake your crusts!

2 1lb bags of uncooked dry beans 

What is blind baking a pie crust, you ask? It’s basically a trick bakers use to cook pie crust before adding the main filling. The process keeps the pastry from puffing up, and also helps prevent unattractive sagging on the sides. 

How do you do it? Preheat your oven to about 425 degrees. Once you have your pie dough in your pie dishes and shaped into the crust of your dreams, line the pie with aluminum foil and pour one bag of uncooked dry beans right on top of that. Pat the beans down so that they’re pressing against the bottom and sides of the pie. Place the pies into the oven and bake for about 12-15 minutes, or until the edges start to look golden. Take the pies out of the oven and remove the beans, then return the bean-less crusts to the oven for another 5 minutes (to allow the bottoms to cook a bit).

Chocolate filling

2 eggs

1 cup sugar

¾ cup flour

¼ tsp cinnamon

¼ tsp ancho or other chile powder

½ tsp salt

2 sticks butter

1 cup bittersweet (60% cacao) chocolate chips

1 tsp vanilla 

Beat the eggs and sugar together on high speed in the bowl of an electric mixer until light-colored and creamy, about 7 minutes. On low speed, mix in the flour, cinnamon, chile powder, and salt until blended. Melt the butter over low heat on the stove. Add the chocolate chips to the mixing bowl and then pour the hot butter over. Let sit for about 5 minutes, until the chips are melted. Add the vanilla and mix again to combine all ingredients. Pour into your blind baked pie shells and bake at 350 degrees for 40 minutes, or until the chocolate mixture has set into a brownie-like texture. Do not overbake.

And there you have it! We hope you’ll try some of these recipes for your next Manuel Gonzales-themed book club. Share your photos with us by using the hashtag #RiverheadTable!

Manuel’s kids joined in on the tortilla rolling!

Editor Laura Perciasepe and Manuel show ‘em how tacos are done. (With beer, apparently.)

So professional he doesn’t even need to see the dough to roll it out.