Clarke Gail Baines, madamenoire.com

Despite what apparel she puts on for the brand, it’s definitely a great move for her. Congrats!

Yessssss!!

When we are young we are often puzzled by the fact that each person we admire seems to have a different version of what life ought to be, what a good man is, how to live, and so on. If we are especially sensitive it seems more than puzzling, it is disheartening. What most people usually do is to follow one person’s ideas and then another’s depending on who looms largest on one’s horizon at the time. The one with the deepest voice, the strongest appearance, the most authority and success, is usually the one who gets our momentary allegiance; and we try to pattern our ideals after him. But as life goes on we get a perspective on this and all these different versions of truth become a little pathetic. Each person thinks that he has the formula for triumphing over life’s limitations and knows with authority what it means to be a man, and he usually tries to win a following for his particular patent. Today we know that people try so hard to win converts for their point of view because it is more than merely an outlook on life: it is an immortality formula.

—Ernest Becker (via tabularasae)

Y/e/ssssss

(via tabularasae)

Radical simply means grasping things at the root.

—Angela Davis (via tabularasae)

Why is it that people are willing to spend $20 on a bowl of pasta with sauce that they might actually be able to replicate pretty faithfully at home, yet they balk at the notion of a white-table cloth Thai restaurant, or a tacos that cost more than $3 each? Even in a city as “cosmopolitan” as New York, restaurant openings like Tamarind Tribeca (Indian) and Lotus of Siam (Thai) always seem to elicit this knee-jerk reaction from some diners who have decided that certain countries produce food that belongs in the “cheap eats” category—and it’s not allowed out. (Side note: How often do magazine lists of “cheap eats” double as rundowns of outer-borough ethnic foods?)

Yelp, Chowhound, and other restaurant sites are littered with comments like, “$5 for dumplings?? I’ll go to Flushing, thanks!” or “When I was backpacking in India this dish cost like five cents, only an idiot would pay that much!” Yet you never see complaints about the prices at Western restaurants framed in these terms, because it’s ingrained in people’s heads that these foods are somehow “worth” more. If we’re talking foie gras or chateaubriand, fair enough. But be real: You know damn well that rigatoni sorrentino is no more expensive to produce than a plate of duck laab, so to decry a pricey version as a ripoff is disingenuous. This question of perceived value is becoming increasingly troublesome as more non-native (read: white) chefs take on “ethnic” cuisines, and suddenly it’s okay to charge $14 for shu mai because hey, the chef is ELEVATING the cuisine.

—One of the entries from the list ‘20 Things Everyone Thinks About the Food World (But Nobody Will Say)’. (via tabularasae)

Food eaters- this goes out to you

(via tabularasae)

Death is revealed in relation to the discontinuous world of labour. For creatures whose individuality is heightened by work, death is the primal disaster; it underlines the inanity of the separate individual.

—Georges Bataille, “Eroticism”  (via tabularasae)

(Source: lovevoltaireusapart, via tabularasae)