re: Kristen Essig stepping back from Thalia/Coquette

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FT and I both saw the same thing on IG

I chose to respond and support

If something happened after that I am unaware.

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How ignorantly white of you.

Fatboy Pantry went strictly to IG stories and turned off all their comments.

Cherry used ignorantly white in one of her replies and it has become my favorite new term of this whole movement.

All over fricking yaka mein, which isn’t even a traditionally black dish.

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What a fricking sucker. How does this industry attract so many emotionally fragile and unstable individuals

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It’s scary how a lot of these people think.

The anonymous people who report to melatmidnight are the scariest people. They get a job as a server and think that everything that owners tell them is the truth and not going to change. Then when the job isn't exactly as promised they feel constantly triggered. Restaurants even more so than other jobs are a fluid environment. If the restaurant doesn't make money you won't either. Servers are replaceable so if you don't like your job then leave. No restaurant owner can guarantee you a steady income of x amount per month. Why are we bending over for the people with the smallest skill set, education level, and least to lose?

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Funniest part of that is he criticized Blue Giant and Red's for culturally appropriating someone's culture.

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Let’s not forget Mel himself cooked Asian food (Midnight Noodle). He’s very much not Asian.

Edit - I see this has been mentioned.

I was referring to the majority of melatmidnight informers.

Absolutely asinine. Inmates running the asylum.

I do not get the idea of "cultural appropriation" when it comes to selling food. Ironic for the controversy to be over Yaka mein - itself an "appropriated" dish coming from Asian influences originally but now predominantly associated with New Orleans blacks (I guess?)

I think it's downright insulting when everything is boiled down to one's race. White people can cook Asian food. Asians can do Italian. Black people can cook Mexican. Nothing should be limited. Preaching to the choir here I'm sure, but it's an insane mindset.

I could see an argument if Essig went to work for the Yaka mein lady from Jazz Fest, took the exact recipe and opened up shop with it. But I don't think that's what happened here.

Of course I wish that she just gave the most straightforward answer. Why do you sell yaka mein? Because I like the dish and how it tastes. Why does a dish on my menu cost x amount? Because we have a, b, c to pay for in addition to the ingredients. Don't like it? Go somewhere else that has it cheaper. Everyone wins.