BY Jamie Bogert
on Dec 04, 2014
Rabbit kidneys, roasted marrowbones, and monkfish liver do not necessarily evoke the images of comfort food for many. But for some reason this term has always been used to describe the cuisine chef Gabrielle Hamilton prepares in her East Village restaurant, Prune. “They have to attach these words to anything that a woman is doing no matter how challenging,” she said in an interview on Makers, a video collection of women’s stories featured on PBS ... Read More
When I was still in high school, I showed up to my first day of my first ever job so nervous that I promptly threw up in the bathroom and went home. Stories of my mother’s salad days at the Magic Pan had, for me, gilded black aprons and slip resistant shoes; there was no higher grace than that of a good waitress. With agility, speed, control, and a bit of prescience and good humor, she is universally capable (in cases of zombie attacks or overcooked ... Read More
We all know what the basis of the popular restaurant Hooters is: boobs and beer. The chain is famous for hiring busty females to serve up their wings, and from what I've heard, extremely tasty fries. They are clearly unashamed by this marketing strategy, boasting a moniker that is clearly a reference to their employee's chests. But when does using women turn from Hooters to harassment?
23-year-old Courtney Scaramella thinks she knows where to draw the line. The ... Read More