tiktoksthataregood-ish:

zimtchai:

the mood in here is electric

catgirldirk:

being gay isn’t a choice it’s something that happens automatically when you listen to primadonna by marina and the diamonds, age 12.

anarchistcommunism:

Hi anon!

For general “beginners” reading I’d suggest the following:

• Anarchism: A Very Short Introduction
  
• What is anarchism? by Alexander Berkman
  
• libcom.org - Anarchism reading guide
  

For material focusing on anarcho-/libertarian communism I’d suggest:

• Introduction to Anarchist Communism by the Anarchist Federation
  
• libcom.org - Anarchist communism - an introduction
  
• Anarchist Communism: Its Basis and Principles by Peter Kropotkin
  
• What is Anarchist Communism? by Wayne Price
  
• Ditching Class: the Praxis of Anarchist Communist Economics
  
• The liberation of society from the state: What is communist anarchism? by Erich Mühsam
  
• What Is Communist Anarchism? by Alexander Berkman
  
• Anarchist-Communism by Alain Pengam
  
• Listen, Marxist! by Murray Bookchin
  

“We are communists. But our communism is not that of the authoritarian school: it is anarchist communism, communism without government, free communism. It is a synthesis of the two chief aims pursued by humanity since the dawn of its history—economic freedom and political freedom.“ - Peter Kropotkin, Anarchist Communism: Its Basis and Principles

If others have more reading suggestions please contribute!

- J.

jeolchin:

on food/the food writing industry & colonialism/racism

• cooking other peoples food: how chefs appropriate bay area ‘ethnic’ cuisine by luke tsai, east bay express
• the stark racial divide in pay for restaurant workers by alastair bland, npr
• the primal pleasure and brutal history of sugar by ruby tandoh, eater
• ole missus vs mammy: who owns southern food? by michael twitty, vice
• what happens when a brown chef cooks white food? by khushbu shah, gq
• the rise (and stall) of the boba generation by jenny g. zhang, eater
• yelp reviewers authenticity fetish is white supremacy in action by sara kay, ny eater
• pathology of displacement: the intersection of food justice and culture by shane bernardo, whyhunger
• the bon appetit test kitchens race problem by soleil ho, san francisco chronicle
• the vegan race wars: how the mainstream ignores vegans of color by khushbu shah, thrillist
• whose food is it, anyway? by ann hui, the globe and mail
• food, race, and power: who gets to be an authority on ‘ethnic’ cuisines? by lorraine chuen, intersectional analyst