I’m not dead…
I’m dormant!
Follow
Click to Follow tejalrao
Tejal Rao
@tejalrao
Tejal Rao’s Tweets
The restaurateur Ali Ahmed Aslam, 77, died on Monday in Glasgow. Though it’s unlikely he invented chicken tikka masala, he once found himself at the very center of its story — and Britain’s story about itself. With : nytimes.com/2022/12/22/din
1
17
34
“When a man wielding a sword and an axe entered the New York Times building…it was security workers, among them Karen Letellier, who confronted him.”
4
23
53
Today, I'm joining nearly 1200 of my colleagues in walking off the job. It is one of the saddest days of my years working at this wonderful place. But in 20 *months* of contract bargaining, our friends in management simply refuse to get serious about wages.
Quote Tweet
Today we were ready to work for as long as it took to reach a fair deal, but management walked away from the table with five hours to go. It’s official: @NYTimesGuild members are walking out for 24 hours on Thursday. We know what we’re worth.
365
675
2,142
Show this thread
Proud to have my name on this pledge. As an occasional NYT freelancer I know very well how working conditions for staff can trickle down to us. Solidarity with the !!!!
Quote Tweet
In case you missed it: FSP asks all @nytimes freelancers to withhold work in solidarity during the @NYTimesGuild work stoppage tomorrow.
Read more about our stance, and sign our pledge to respect the picket line!
freelancesolidarity.org/actions-campai
2
9
It’s devastating to walk off a job you love, but today I’m striking with 1150 workers across the Times who I’m proud to call my colleagues. Here’s how you can support our fight for a fair contract and a more equitable newsroom: actionnetwork.org/letters/tell-t
2
30
126
Like a lot of my colleagues, I’d much rather have a contract than walk out. But if there’s no contract, I’ll join them in walking out tomorrow.
Quote Tweet
That’s why tomorrow’s walkout is, for now, still on.
Show this thread
read image description
ALT
5
21
hey, it's me! we're walking out tomorrow — shout out to HR for informing us yesterday that they will be docking our pay for the day. 21 months is too long to wait for a fair contract. we want to ratify a contract now.
Quote Tweet
2
17
94
I'll be among the colleagues walking out tomorrow for a fair contract. Thank you to everyone who finds a way to stand with us! twitter.com/amandahess/sta
This Tweet is unavailable.
11
64
I wrote about “The Menu” and “Fresh,” two darkly funny movies that satirize rich people food culture, from the intoxicating narrative of the celebrity chef and his tasting menu to the sinister traceability of luxury meat 🔪🩸
4
4
21
I wrote about "The Big Brunch," a show that finds entertainment in the sincere appreciation of brunch, instead of the contempt for it
4
25
The day has come. Been working on this one for a while now. Welcome the Bay Area's GOLDEN AGE of tacos!!! Like a cuban linx gold chain, each one of these regional taqueros represent a loop, but together they form a glittering piece of jewelry. Tap in:
2
15
67
“I love L.A. How can you not see that? I suppose the book is, in the end, a failure if it betrays none of the sense of deep feeling I have about the city. But that’s where being a radical comes in — you have to rain on the parade.”
My obit for Mike Davis:
20
378
1,015
Show this thread
it’s 🍄mushroom week🍄 again on the veggie! (also I am begging readers to stop sending me photos of wild mushrooms to ID bc I absolutely cannot do this)
4
4
28
have to add that in the great and conversation about how this episode was a sign of bigger problems in the show, I relate to how it can feel like a defeat to have to address it at all, whew
7
6
43
Show this thread
and as pointed out, as challenges got more and more stunty, and less about baking expertise, the show got less cozy. It didn’t ~feel~ the same. eater.com/21523979/great
2
40
Show this thread
and in 2020 on the implicitly white Britishness of the show, and how Benjamina Ebuehi resisted turning her identity into a selling point
2
4
53
Show this thread
And we can’t pretend to be surprised. Here’s in 2019 on the judges’ fear/unease/smirky amusement when black and brown contestants use spices gal-dem.com/the-great-brit
2
7
57
Show this thread
The serapes and sombreros made it crystal clear: Like so many cooking competitions, gbbo found the limits of its genre in countries as themes, cuisines as costumes, flavors as identities, identities as performances.
39
51
240
Show this thread
read image description
ALT
1
1
10
Show this thread
Sylvia Wu was a brilliant and strategic restaurateur who came to represent, or misrepresent, Chinese cuisine in LA, depending on who you asked. But in accommodating power diners, she also found ways to reshape their tastes. She died last week at 106. nytimes.com/2022/10/07/din
4
28
165
Show this thread
this tracks *and* exists in the same timeline as the restaurants-have-never-been-hotter narrative 🫠
Quote Tweet
A friend who works in restaurants told me they're eating out less bc, as they put it, everywhere is so much more expensive & service is so much worse. Spoke to other restaurant workers -- usually enthusiastic & sympathetic customers -- who told me the same
grubstreet.com/2022/10/restau
2
2
31
What a privilege to get to write about what a freezer holds in Alaska Native communities: dollars, work, a relationship to land, animals and ancestors, flavors that tell you to who you are. That's why losing one causes deep grief. Thanks, Hooper Bay. ❤️
1
34
110
“Food, as a medium, feels singularly effective as a means to sand the edges off a homeland, to turn that mythic place into a smooth commodity rather than an unknowable, dissonant land.”
This essay by is fantastic 🙏🏿
1
5
34
had a dream where this was the cover to The Great Gatsby and now I can’t get it out of my head
read image description
ALT
427
21.6K
197K
Show this thread
Natchoru-kun, a portly persimmon fairy, is the mascot for Yamagata City, Japan.
1
143
767
that lo-fi food photo style requires skill too, but it still feels like a relief! this is great
Quote Tweet
i wrote about the food aesthetics and how they're changing — and why i think this is a good thing
eater.com/23365775/insta
Show this thread
2
1
14