bpfox 
Member since Mar 12, 2015

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Style Weekly food and drink editor

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Re: “A Cafe for the ICA from Ellwood Thompson's Local Market

Hi, Doug! I didn't list all of the options that will be available, and there will be more than two sandwiches. Ellwood has always provided vegan options and the menu at the ICA will be similarly focused.

4 likes, 0 dislikes
Posted by bpfox on 10/09/2017 at 11:08 AM

Re: “The 2017 Richmond Power List

Check the print version.

0 likes, 2 dislikes
Posted by bpfox on 08/31/2017 at 2:36 PM
Posted by bpfox on 07/20/2017 at 2:47 PM

Re: “Weekly Food Notes: Biscuits, Wine + More

Thanks for reading!

2 likes, 1 dislike
Posted by bpfox on 03/22/2017 at 10:57 AM

Re: “First Black Restaurant Week Celebrates Key Contributions to the Local Dining Scene

First of all, restaurants have to be invited to participate in Richmond Restaurant Week. So far, only white-owned restaurants have been included.

Second, what's wrong with a minority group celebrating its own businesses?

Third, there's no conflation between race and cultural cuisine. It's inextricably intertwined. Some festivals celebrate a culture that happens to be white the Irish Festival, for example. Others celebrate a culture that's brown say, the Indian or Filipino festivals. But race is present. Anyone who isn't white can explain that to you, if you ask.

As others have mentioned elsewhere, I'd love to see an Asian restaurant week, since those restaurants aren't included in the Richmond week either. There could easily be a Latin American week. How about a Mediterranean week? It would include, as Black Restaurant Week does, owners who are either from or descended from people from a variety countries.

To ignore the racial component of the different festivals is willfully obtuse. There are different races and colors of people everywhere, and cultural celebrations are also about celebrating those differences.

And festivals are all well and good, but why must minority restaurant owners be limited to one day a year?

Frankly, if this had been Asian Restaurant Week, I don't think anyone would have said any of the things people have felt comfortable writing in this thread. When the word black is appended, everyone goes ballistic.

I simply don't understand why. As a minority group, blacks have endured slavery and then over 150 years of institutional racism. It's still a profound problem. To ignore that is also willfully obtuse.

As far as black cooks feeling as if they can't call themselves chefs because of their lack of education, sure, plenty of chefs didn't go to culinary school. That's not the point. They don't feel like they can use the chef title because of an inherent insecurity one that's based in racism. Put yourself in someone else's skin for a moment before you criticize that kind of deep-rooted fear.

In addition, plenty of people out there open restaurants with no business experience. I see it all the time. Why is it particularly egregious if you happen to be black? Why is it so terrible to admit it?

And there's a strong argument that Southern food is ultimately an appropriation of African American cuisine. When you erase a culture from the conversation surrounding the food they cook, it's another form of racism, and again, another way a black person in a restaurant kitchen or a black owner of a business will feel be made to feel that they don't belong to the wider culinary scene: http://www.oxfordamerican.org/magazine/ite….

As culinary historian Michael Twitty wrote: "We are surrounded by culinary injustice where some Southerners take credit for things that enslaved Africans and their descendants played key roles in innovating. ... There and in the big house kitchen, Africa, Europe and Native America(s) melded and became a fluid genre of world cuisine known as Southern food. Your barbecue is my West African babbake, your fried chicken, your red rice, your hoecake, your watermelon, your black eyed peas, your crowder peas, your muskmelon, your tomatoes, your peanuts, your hot peppers, your Brunswick stew and okra soup, benne, jambalaya, hoppin' john, gumbo, stewed greens and fat meat have inextricable ties to the plantation South and its often Black Majority coming from strong roots in West and Central Africa." http://www.huffingtonpost.com/michael-w-tw…

Why can't black people in the Richmond dining scene celebrate what they do? Why is it so offensive to many of the participants in this thread?

20 likes, 11 dislikes
Posted by bpfox on 03/07/2017 at 12:06 PM

Re: “Food Review: The Spirit of Caliente Lives on at the New Sheppard Street Tavern

Owner Dave Bender was the chef at Texas Wisconsin Border Cafe. He says it's the same recipe.

Posted by bpfox on 02/01/2017 at 2:23 PM

Re: “The Old Village Cafe Building Is Up for Sale

Thank you, E. Shaver!

1 like, 1 dislike
Posted by bpfox on 09/14/2016 at 1:20 PM

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