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16 Nov 17:14

Miss America's Diner, Riverwood

Fergus Noodle

Australians are weird but I do like the look of that apple pie

"Where exactly *is* it?" Miss America demands curiously. He, Queen Viv, Mr NQN and I are all sitting in the car driving slowly down Belmore Road. We're somewhat expecting a big ol' American flag to announce the diner's presence but instead there's just a small collection of restaurants. "It's in the Spot Cafe," I tell them explaining that it is a cafe during the day but on Friday nights, it transforms into Miss America's Diner serving hot dogs, burgers, shakes and fries as well as of course what else but apple pie.
20 Nov 01:11

Thursday Tipples 05 / Raspberry Ginger Margaritas

by Lisa Manche
raspberry ginger margarita

I feel like even though I have a lot of valuable experience drinking cocktails, there is so much I need to learn about making them. I only have the very vaguest idea of what I’m doing and own just the most basic bar equipment. That is why I started this (somewhat sporadic) Thursday Tipples feature - to push myself to try learn about and experiment making new drinks, and hopefully end up with something delicious in the process.

I like to approach mixing drinks the same way as I do coming up with and brainstorming recipe ideas for baking - thinking seasonally, using good ingredients and quality spirits, tinkering with classic concepts and throwing in something a little bit fun and unexpected.

raspberry ginger margarita

This actually is the very first time I’ve ever made a Margarita, but I just love the simple combination of good tequila, agave and lime that just works. Because it’s almost summer here, I wanted to give it a twist using beautiful fresh raspberries and ginger, and some Murray River pink salt for the rims. I have to say, they turned out even better than I expected and I was really happy with how they looked and tasted :)

raspberry ginger margarita

I was also excited to try out my excellent new Mason Jar cocktail shaker that I bought recently. I love the clear glass shaker which takes some of the mystery out, so you can know exactly when the cocktail is properly shaken and blended. And if you like booze and don’t already follow their Instagram (@masonshaker), you definitely should! And maybe one day soon, I’ll get over serving my cocktails in glass jars... but probably not.

raspberry ginger margarita

It’s a perfect weekend party drink and the recipe below can be easily scaled up for a crowd. Of course you can also try other summer fruits depending on your favourites. A peach or pineapple margarita would be deeeelicious. Depending on the fruit you choose, you may need to puree it first. And make sure you save some for a pretty fruit garnish. Cheers!

Want more cocktail ideas? Click here.

raspberry ginger margarita 

Raspberry Ginger Margaritas
Makes 2

  • Pink salt
  • 120ml tequila 
  • 4 tablespoons light agave syrup
  • Juice of 1 lime
  • 10 raspberries, plus extra to garnish
  • 2cm piece of fresh ginger, peeled and thinly sliced
  • Ice
  • Extra lime wedges, for garnish

Pour some salt onto a small plate or saucer. Dip rims of your serving glasses into the lime juice dip the rim of your glass into the salt. Use an old fashioned glass if you like yours on the rocks or a coupe.

In your cocktail shaker, combine the tequila, agave, lime juice, raspberries, ginger and ice. Shake well, until the raspberries have broken down. Strain into your salt-rimmed glasses and garnish with extra lime and raspberries.

You can also puree in a blender with 2 cups of ice for a summer margarita slushy. Definitely trying this next time!

16 Nov 23:03


by mugumogu

Hey Maru, do you have crisis management capability?

Maru:[Of course.]

Maru:[Look. Because danger approached to me, I protect myself.]

Hey Maru, you just put back your paws!

13 Nov 20:36

neilcicierega: Lenny Kravitz - Fly Away (lyrics) I cant handle...


Lenny Kravitz - Fly Away (lyrics)

I cant handle this oh my god. Watch it

14 Nov 14:00

What Color are People? Black as Neutral in Russian Comics

by Gwen Sharp, PhD

Flashback Friday.

In her article “Unpacking the Invisible Knapsack,” Peggy McIntosh talks about a number of types of white privilege, including using the phrases “flesh tone” or “nude” to describe light skin and featuring mostly white people in tv, movies, and advertising.

When I’ve had students read this article, they often argue that it just makes sense to do that, since the majority of people in the U.S. are white. They also question what other color could be used as a “neutral” or “normal” one.  In fact, this is exactly what was argued in the comments to this post about the “white” Facebook avatar.

But English Russia points out that in Russia, it’s not uncommon for people in cartoons to be black; not Black racially, but literally black. Below are examples of these cartoons, introduced with English Russia‘s translations.

“My pussy could have Whiskas instead of whiskey.”


“Sir, don’t throw away the empty bottle, I would take it to the recycle point for spare money.”


“Tourist: ‘Is it true that the Earth is round?’ Men: ‘We don’t know son, we’re not locals.’”


Despite the fact that many people in Russia would be classified in the U.S. as white, these cartoons obviously use the color black as a neutral color — the people in the cartoons aren’t Black in any racial sense, it’s just the standard color the artist has used for everyone. You might contrast these with things in the U.S. that are labeled “flesh” or “nude” to counter the idea that there are no other options but a sort of light peach color to be the fallback color when you aren’t specifically representing a racial minority.

Thanks to Miguel at El Forastero for the link! Originally posted in 2009.

Gwen Sharp is an associate professor of sociology at Nevada State College. You can follow her on Twitter at @gwensharpnv.

(View original at

11 Nov 22:53


by mugumogu

Maru:[Bring it on!]

Hey Maru, your fighting pose is strange.


10 Nov 15:00

Quoted: Is Sephora Targeting Certain Accounts For Cancellation?

by Kendra James

If you’re a makeup junkie like me (and spent a ridiculous amount at Sephora last year to be eligible), then this notification for Sephora’s 20% off sale event had you squealing. Unfortunately, as many major companies are wont to do, they ruined the excitement almost immediately with some questionable solutions to their makeup resale problem.

Reselling would be the process of buying the makeup at the offered discounted price and then selling it of again at the original price for profit. Sephora doesn’t have sales often, so it might not be out of the question to assume that when they do, the issue might come up. What is out of the question is to assume that their Asian customers are doing it exclusively and cancelling their accounts because of it.

Jezebel reported:

But numerous customers on Sephora’s Facebook page and on a reddit thread allege that they’ve been locked out of their VIB accounts because they have Asian last names and/or international email addresses. Customers say that after finding themselves unable to purchase products on the Sephora website, they called Sephora’s customer service line, where they were told they had been permanently blocked from using their accounts for trying to buy products (according to their terms of service, Sephora has the right to do this without providing cause). The current consensus among many shoppers is that in order to prevent reselling of makeup overseas at a lower cost (which is a serious issue for retailers), the company is blocking customers from purchasing during this sale. Specifically, customers allege that this is happening most often to Asian customers.

It doesn’t take much to find a variety of complaints on Sephora’s Facebook page confirming the accusations:


Sephora released a statement on the 7th, though a quick scroll through the page confirms that many customers still don’t have access to their accounts needed to shop the sale which ends today. There is no mention of a sale extension, or any offer, to make up for the lost time or discriminatory practices.

A Message To Our Clients:
Sephora is dedicated to providing an exciting and reliable shopping experience and we sincerely apologize to our loyal clients who were impacted by the website outage that occurred yesterday.

Our website is incredibly robust and designed to withstand a tremendous …amount of volume. What caused the disruption yesterday was a high level of bulk buys and automated accounts for reselling purposes from North America and multiple countries outside the US. The technical difficulties that impacted the site are actively being addressed and our desktop US website is now functioning normally. We are actively working to restore our Canadian, mobile website, and international shipping where applicable. There has been no impact on the security and privacy of our clients’ data.

The reality is that in taking steps to restore website functionality, some of our loyal North American and international clients got temporarily blocked. We understand how frustrating it is and are deeply sorry for the disruption to your shopping experience.

However, in some instances we have, indeed, de-activated accounts due to reselling — a pervasive issue throughout the industry and the world. As part of our ongoing commitment to protecting our clients and our brands, we have identified certain entities who take advantage of promotional opportunities to purchase products in large volume on our website and re-sell them through other channels. After careful consideration, we have deactivated these accounts in order to optimize product availability for the majority of our clients, as well as ensure that consumers are not subject to increased prices or products that are not being handled or stored properly.

We have established a VIB hotline to ensure that if we are able to verify that your account was erroneously deactivated, it is reactivated immediately. Please call 877-VIB-ONLY (1-877-842-6659)

If you experience any difficulties placing your order please contact us at 1-877-SEPHORA (1-877-737-4672) or email us at

Our VIB 20% off promotion runs through Monday, November 10th and our VIB and VIB Rouge clients have several days left to take advantage of this exclusive holiday shopping event.

The obvious solution would have been to simply limit the number of each product that a customer could buy. Your average customer probably would have been fine to know that they could buy no more than ten Stilla eyeliners or what have you. Instead, in a move that can’t possibly be worth the PR fallout, Sephora chose the lazy racist’s way out and went after the surnames (and apparently email domains commonly used in East Asian countries) they decided seemed suspicious.

Just imagine what they’ll do when they find out that the Lot-Less on 40th and 7th is reselling their nail polish. (Probably nothing. That might take a well thought out effort.)

The post Quoted: Is Sephora Targeting Certain Accounts For Cancellation? appeared first on Racialicious - the intersection of race and pop culture.

08 Nov 17:09

400 Gradi, Helados Jauja, The Town Mouse, Top Paddock, Burch & Purchese, LuxBite and Tivoli Road Bakery - Melbourne

by Helen (Grab Your Fork)
Fergus Noodle

We should go eat the world's best pizza in Melbourne ok?

Where is the world's best pizza? It's at 400 Gradi, a title earned by owner Johnny Di Francesco after he won the Campionata Mondiale Della Pizza world pizza championships in Parma, Italy in April this year.  Di Franceso beat 600 competitors with his margherita pizza ($21), the simple but classic combo of tomato, buffalo mozzarella and basil. Making pizzas ready for the wood-fired oven They
05 Nov 21:43

Fast Cherry Puff Pastry Chocolate Pie

by Marija
Lately I’ve been making a lot of fast and easy recipes. Partly because I’ve gotten a bit lazy, but mostly because a lot has been going on… So when you crave something sweet, and you want it to be a… Continue Reading →
04 Nov 18:47

Faheem Fast Food, Enmore

Fergus Noodle

looks p good

For a city so vibrant and packed full of places to eat, there is one thing that Sydney lacks. It's somewhere to eat late at night-like really late at night. Chinatown is the area of choice for those that work late like chefs but for the other late night workers like taxi drivers, Faheem Fast Food on Enmore Road lures them in.
01 Nov 07:39


by mugumogu

Maru sometimes takes care of me.
But Hana......

02 Nov 18:50

One Penny Red, Summer Hill

Fergus Noodle

We should go eat this big meat

I don't know about you Dear Reader, but weekends often pass by in a blur. By the time you've had a bit of a sleep in, a few loads of laundry are done, you've had brunch and completed the market and grocery shopping it's almost time for dinner. I looked at the clock at 5:15pm one Saturday and alarmed I told Mr NQN we had to leave soon. We had a 6 o'clock booking at One Penny Red in Summer Hill where we had to evacuate the table by 8:30pm. Mindful of the time limit we made it there on the dot. Located in the former Summer Hill post office, One Penny Red references a type of postage stamp. We're part of the first seating while we watch lots of people head upstairs to their bar.
01 Nov 14:37

Yasaka Ramen, Sydney [27]

by Susan Thye
Fergus Noodle

People love free stuff even when it is 35C

This my friends, is the queue for free ramen at newly opened Yasaka Ramen (126 Liverpool St, Sydney). Also note that it was fricken 35C! Noods had been eying this ramen joint for the past 2 weeks but had been too slammed at work to go for dinner so we cleared all our plans on the weekend to make the trek into the city and meet up with Will (hi Will!) for lunch.

NO RAMEN NO LIFE, RIGHT NOODS? Nothing gets in the way between Noods and ramen. Not even 35C temperatures >.< Anywhos we found out through the book of faces that the first 20 customers score a free ramen bowl and the first 50 receive free ramen! We were lucky that we arrived early enough to be near the front of the queue before it stretched down the block past Machiato but unlucky because we just missed out on the free bowl boo the bowls looked so purdy!

At the front of the shop there’s a window that looks into the kitchen of what seems to be a noodle making machine, we didn’t see anyone making the noodles but maybe they’d made all that they needed when we visited? It’d be cool if they made their own ramen noodles, I’ve only ever seen udon being made before!

There’s about 10 seats at the bar but plenty more upstairs.

We were seated upstairs but man I wished we were downstairs to watch all the kitchen action! Like watching takoyaki balls being made!

We scored free iced tea that was sweet, refreshing and most importantly, ice cold.

Ramen timez! We were able to get free Tonkotsu Shoyu ramen which is what Will got but Noods and I wanted to try different ramens off the menu and didn’t think we could eat an extra bowl of ramen each just because it was free lol so we ended up paying for our ramen on a day where ramen was free hahahaha logic we haz none. There are 7 types of ramen (Yasaka Original, Egg Ramen, Grilled Chashu Ramen, Kakuni Ramen, Double Grilled Chashu Ramen, Corn Ramen and Spicy Leek Ramen) and 3 different broths (Tonkotsu Shoyu/Soy, Tonkotsu Shio/Salt and Tonkotsu Miso).

Will’s Yasaka Tonkotsu Shoyu Ramen (normally $12.80) with extra Chashu ($2) and egg ($2). He gave the ramen a thumbs up and he slurped up his bowl with ease. I nicked some of his broth (hey you eat with me your food is fair game :P) and loved the broth which was thick and rich but not Gumshara hectic rich and didn’t make us feel thirsty afterwards.

Noods went for the Grilled Chashu Tonkotsu Shio Ramen ($15.80) with egg ($2) because a ramen without a gooey egg yolk is just crazy talk. I managed to try quite a bit and loved the melt in the mouth slices of fatty pork mmm and I think I preferred the Shio over the Shoyu just by a smidgen, the broth seemed richer? Or I may have imagined it. Either way we both agreed that we’d go back and happily order either of them.

Aaaand then there was my ramen, Kakuni Tonkotsu Miso Ramen ($17.80) with egg ($2). I’m still not entirely sure why I ordered the miso based ramen. Normally I don’t like miso based ramen and I think I was kinda hoping for a light miso soup with porky flavour but unfortch the flavours seemed out of whack with the simmered pork soft bone which while incredibly tender and with unctuous pockets of fat, had a super sweet sauce. I’ve had kakuni before and I know it’s meant to be slightly sweet but this was crazy sweet like I was eating dessert? Eh. Ah wells I still loved the noodles, firm with the perfect bite and of course the gooey egg was win. And corn! I heart corn! It’s my favourite non digestable food product!

So yeah, I’m happy to add another ramen joint to the list in Sydney! Yasaka doesn’t hold up against my alltime fave Gumshara (tho really Gumshara is in a league of its own) but I would definitely go back and super keen to try the rest of their menu which includes Curry Rice, Don, Ikayaki (squid pancake) and of course the Karaage!

Yasaka Ramen on Urbanspoon

26 Oct 10:43

Candied Bakery, Cobb Lane, Olympic Doughnuts, Cafe Cui and 8bit Burgers - Melbourne

by Helen (Grab Your Fork)
Fergus Noodle

We should go to Melbourne and eat things

Crazy soft serves, extreme cookies and out-there doughnuts. It's no wonder Candied Bakery has been likened to Australia's version of Momofuku Milk Bar. In the kitchen you'll find Toula Polumidis and Orlando Artavilla. She's the chef, he's the baker. After selling their Brunswick East cafe Sugardough Panificio and Patisserie, they undertook a massive American roadtrip and then opened Candied
26 Oct 17:48

NQN's Spine Tingling, Blood Curdling Halloween Party!

Fergus Noodle

She really enjoys Halloween

The dreams start for me around one month before Hallowe'en. That's when I know that I am ready. This year it started with a fantastic dream, discovering a beautiful mansion that had fallen into a state of somewhat disrepair. The mansion's mistress was a tall, thin woman who reminded me of my friend Queen Viv. In my dream she allowed me to hold my annual Halloween party in her mansion.
27 Oct 15:00

Ray Rice Halloween costumes are not funny

by Dana


Halloween always reminds me that there are things far scarier than ghosts and goblins, things like racism and misogyny that persist when the costumes are packed away and November 1st rolls around.

ICYMI, yesterday more photos surfaced of couples costumed as Janay and Ray Rice for Halloween, complete with blackface and bruises. Still others — including a white child, also in blackface — dragged blow-up dolls behind them. The hashtags that appeared alongside the photos on Twitter and Instagram? #hilarious #BestCostume #funny #lmfao #hitabitch #shewasknockedupnowshesknockedout and, inexplicably, #domesticviolenceisnotfunny #butmycostumewas. 

The message couldn’t be clearer: in 2014, violence against black women is seen as nothing more than a joke. As Wagatwe summed up on Twitter, “Yet another reminder of how black women are not seen as humans, but props (see: black blowup doll) and our pain & trauma as punchlines.” As Janay Rice herself said, “It’s sad, that my suffering amuses others.”

The Cut reported that “no one found the racist and sexist costume amusing” but if you check the comments, retweets, favorites, and hashtags, it seems like quite a few people did.

Still others suggested that, while they don’t think domestic violence is funny, Janay Rice’s failure to condemn her husband or leave him or pursue a criminal case against him (or any of a dozen other things people who are not Janay Rice feel Janay Rice should have done) meant that she essentially got what she was asking for (e.g., “mocking the situation is wrong. but she is defending him and what he did. that is wrong”). So, since some confusion seems to remain, let me be clear: It is not a victim’s responsibility to condemn her partner. It is not her job to be a “model victim.” It is not okay for people who are not Janay Rice (or Rihanna, or any of the other famous black domestic violence survivors we seem to hold to a higher standard of “perfect victimhood” than anyone else) to insist that she be a role model to other young women who may become victims of violence.

Janay Rice never “asked for” any of this — not to be beaten, not to be subjected to the public’s surveillance, not to be the butt of Halloween “jokes,” not to be a role model/inspiration/symbol. Anyone who’s not Janay Rice needs to stop talking about what she should/shouldn’t do and pack away those respectability politics, right alongside those terrifying costumes.

IMG_4962Dana Bolger is a founding co-director of Know Your IX and contributor to Feministing. She tweets at @danabolger.

26 Oct 23:05


by mugumogu

This is new bed for Maru&Hana.
Hey Maru, how about it?

Maru:[I love this very much!]



Hey Hana, how about you?

Hana:[So so...]

It is slightly large for Hana.

22 Oct 14:00

What’s for Breakfast?

by Lisa Wade, PhD

One of my favorite examples of social construction is that we eat hot links for breakfast and pork chops for dinner. Both pig, but morning sausage seems odd in the evening and pork chops for breakfast would be a decidedly deviant sunrise treat.

A pretty set of photos at The New York Times illustrates this social construction of breakfast food by highlighting the first meal of the day for children in seven parts of the world. It would be fun — for those of you teaching classes — to show some of them to students and ask them to guess (1) the meal of the day and (2) the age of the eater.

Chitedza, Malawi: cornmeal porridge with soy and groundnut flour; deep-fried cornmeal fritters with onions, garlic and chiles; boiled sweet potato and pumpkin; juice of dried hibiscus and sugar.


São Paulo, Brazil: ham and cheese, bread with butter, coffee.


Tokyo, Japan: stir-fried green peppers with dried fish, soy sauce, and sesame seeds; raw egg and soy sauce poured over rice; lotus root, burdock root, and carrot sautéed with a rice wine; miso soup; fruit; milk.


Istanbul, Turkey: bread, Nutella, strawberry jam, honey butter; olives; sliced tomato; hard-boiled egg; goat and cow cheeses.


More at The Times.

See also our Social Construction of Flavor Pinterest board. Lots of neat stuff there!

Lisa Wade is a professor of sociology at Occidental College and the co-author of Gender: Ideas, Interactions, Institutions. You can follow her on Twitter and Facebook.

(View original at

22 Oct 19:00

Chart of the Day: Why did computer science become dominated by men?

by Maya

When you hear the phrase “male-dominated field,” computer science has got to be among the top few that immediately comes to mind. These days, only 18 percent of computer science majors are women.

Screen Shot 2014-10-22 at 2.34.21 PM

But once upon a time–a time not so long ago since computers are still relatively young themselves–that wasn’t the case. Not only were many computing pioneers women (as this helpful timeline on the Community site shows), but for decades the number of women studying computer science was growing faster than the number of men. But that rather abruptly changed in 1984–right about when personal computers came on the scene. Planet Money explores what happened.

The Feministing Five: Dr. Telle Whitney
Feministing Follow Friday: Women in STEM, Vol. I
Feministing Follow Friday: Women in STEM, Vol. II
A timeline of women in world computing

Maya DusenberyMaya Dusenbery is an Executive Director of Feministing.

17 Oct 01:52

My puppy Bird.

My puppy Bird.

17 Oct 20:08

somepretty-things: boo-author: fluffmugger: beckyblackbooks: ...





Yawns are catching. Even when you’re kittens in a bucket.


The mythical kittydra!

12 Oct 02:44


by (fergusnoodle)

fergusnoodle posted a photo:


07 Oct 14:00

How the Bird Hat Craze Almost Killed the Dinosaurs

by Lisa Wade, PhD


At the turn of the 19th century in the U.S. and Europe, it became wildly popular — and that’s an understatement — for ladies to wear feathers and whole taxidermied birds on their hats. One ornithologist reported taking two walks in Manhattan in 1886 and counting 700 hats; 525 of which were topped by feathers or birds. Buzzfeed has a collection of vintage hats featuring birds; here are some of the ones that were most stunning to me:

3 4 2

At the time, not many people thought much of killing the birds. Europeans and their American cousins “didn’t believe they could put a dent in an animal’s population.” Birds seemed to be an “abundant, even inexhaustible” natural resource.  So take they did.  Millions of birds all over the world were harvested for hat makers for years. The Fashioning Feathers blog offers this example:

A single 1892 order of feathers by a London dealer… included 6,000 bird of paradise, 40,000 hummingbird and 360,000 various East Indian bird feathers. In 1902 an auction in London sold 1,608 30 ounce packages of heron… plumes. Each ounce of plume required the use of four herons, therefore each package used the plumes of 120 herons, for a grand total of 192, 960 herons killed.

Ornithologists started to sit up and take notice. One estimated that 67 types of birds — often including all of their sub-species — were at risk for extinction.  Not only were birds killed for their feathers, they were killed when their feathers were at their most resplendent. This meant killing them during mating season, interrupting their reproductive cycle and often leaving baby birds orphaned.

A campaign to end the practice began. In Europe the Royal Society for the Protection of Birds targeted women. They launched a sexist campaign accusing women of supporting the heartless slaughter of birds. Fashioning Feathers includes this image from a pamphlet titled “Feathered Women” in which the president of the Society calls them a “bird-enemy.”


Virginia Woolf went for the jugular, pointing out that — even though the image shows a woman swooping down to kill a bird — it was largely men who did the dirty work of murder and they were also the ones profiting from the industry.

Ironically, middle class women were at the forefront of the bird preservation movement. They were the rank and file and, thanks in part to their work, in the U.S. the movement led to the formation of the first Audubon societies.  The Massachusetts Audubon Society organized a feather boycott, angering hat makers who called them “extremists” and “sentimentalists.” Politicians worried out loud about the loss of jobs. Missouri Senator James Reed complained:

Why there should be any sympathy or sentiment about a long-legged, long-beaked, long-necked bird that lives in swamps and eats tadpoles.

Ultimately the Massachusetts Audubon Society succeeded in pushing through the first federal-level conservation legislation in the U.S., the Lacey Act of 1900.

Lisa Wade is a professor of sociology at Occidental College and the co-author of Gender: Ideas, Interactions, Institutions. You can follow her on Twitter and Facebook.

(View original at

11 Oct 14:00

Map of the Week: 57% of Languages Do Not Have Gendered Pronouns

by Lisa Wade, PhD

The map below is an interactive available at the World Atlas of Language Structures.  It represents an extensive, but not quite comprehensive collection of world languages. Each dot represents one. White dots are languages that do not include gendered pronouns. No “he” or “she.” Just a gender neutral word that means person.


The colored dots refer to languages with gendered pronouns, but there are more than one kind, as indicated by the Values key. The number on the right, further, indicates how many languages fit into each group. Notice that the majority of languages represented here (57%) DO NOT have gendered pronouns.

3The map at the site is interactive. Go there to click on those dots and explore.

Lisa Wade is a professor of sociology at Occidental College and the co-author of Gender: Ideas, Interactions, Institutions. You can follow her on Twitter and Facebook.

(View original at

09 Oct 23:14

Baked Doughnuts with Fresh Berry and Pomegranate Glaze

by Lisa Manche
baked doughnut with fresh berry glaze

I say it all the time, I love what I do, but I have pretty much forgotten what a weekend feels like. A day off is an extremely precious thing not to be taken for granted. Waking up on a day free of work to do anything you want to do - or nothing at all - feels as good if not better than waking up on your birthday! Oh the beautiful possibilities.

After a sleep in, a lazy cup of coffee and a walk in the sunshine to the farmers market or the beach or my favourite café, my favourite thing to do on my day off is, of course, baking.

baked doughnut with fresh berry glaze

I have quite a large archive of doughnut recipes. I do love making them and coming up with fun flavour combinations, but deep frying can be messy and tricky to keep the temperature at a consistent level. When I saw this recipe for baked doughnuts that claimed they were as good as the fried kind, and didn't need a specialised doughnut pan, I obviously had to try it out.

It is a yeasted raised recipe from one of my most trusted sources on all things doughnuts, Lara Ferroni. Of course containing yeast, it does take some time to prove, but I had all the time in the world on my glorious day off to potter around the house while I waited. Bliss.

baked doughnut with fresh berry glaze

Fresh berries are just starting to come into season and they are wonderful so far, definitely one of my favourite things about spring time. I wanted to achieve the classic look of a pink glazed doughnut but using fresh berries and pomegranate for flavour and the perfect colour, without artificial ingredients or food colouring. And of course, I piled as many fresh berries and pomegranate seeds on top as would fit. The combination is delicious.

This is a great base recipe to start from and would be delicious with any flavour of glaze or icing you can imagine! If you prefer a more traditional doughnut, you can brush with melted butter while fresh and hot from the oven and dip straight into cinnamon sugar.

baked doughnut with fresh berry glaze

When eaten fresh, these doughnuts are truly as good as the real thing, but a whole lot better for your waistline. I'd definitely recommend eating these on the same day as you bake them - all doughnuts are best eaten fresh but these ones especially. However if you do have some left over, store in an airtight container and warm them up for around 10 seconds in the microwave to soften them back up before you eat.

baked doughnut with fresh berry glaze

Baked Doughnuts with Fresh Berry and Pomegranate Glaze
Adapted from 'Doughnuts' by Lara Ferroni
Makes 10-14 regular doughnuts (I made mini ones)

  • 1 egg
  • 1/4 cup (60g) caster sugar
  • 1 cup whole milk, just warmed
  • 8g active dry yeast
  • 1 teaspoon salt
  • 1 vanilla bean, or 1 teaspoon vanilla bean paste
  • 300-400g plain flour, plus extra for kneading
  • 112g butter, cut into 2cm cubes
  • 1/4 cup mixed berries (any kind you like - fresh, or defrosted from frozen)
  • 1/2 teaspoon pomegranate molasses
  • 1 1/2 - 2 cups icing sugar, sifted
  • Fresh berries and pomegranate seeds, to decorate

To make the doughnuts, in the bowl of a stand mixer, beat the egg and sugar on medium speed until blended, about 1 minute. Add the milk, yeast, salt and vanilla and stir to blend. With the machine on low speed, add 2 cups of flour half a cup at a time and beat until the dough is thick and pulled away from the side of the bowl.

Switch to the dough hook. With the machine on medium speed, add the butter one piece at a time and beat until no large chunks of butter are left at the bottom of the bowl (3-5 minutes). Reduce speed to low and add additional flour until the dough fathers around the hook and cleans the sides of the bowl. It will be soft and moist, but not overly sticky.

Turn the dough onto a floured surface and knead gently until the dough no longer sticks to your hands. Lightly grease a large mixing bowl and place dough in bowl, turning to coat. Cover with plastic wrap or a damp tea towel and let rise in a warm spot for about 1 hour, or until doubled in volume. 

Punch down the dough and roll out to 3cm thick. With a doughnut or cookie cutter, cut out circles with smaller holes. I made mini doughnuts about 6cm wide. Preheat the oven to 200°C (400°F) and line a baking sheet with baking paper. Place doughnuts at least 3cm apart. Cover with plastic wrap and let sit in a warm spot for about 20 minutes, until nearly doubled in size. 

In the meantime make the glaze. You can either puree the berries in a food processor or mash with a fork in a bowl and strain through a fine sieve. Stir in the pomegranate molasses and icing sugar slowly. The glaze should be quite thick. Adjust the consistency by adding more icing sugar or a touch more pomegranate molasses. 

Bake until doughnuts are light golden, being careful not to over bake them. Immediately dip into the glaze, and decorate with fresh berries and pomegranates. Allow glaze to set for about 10-20 minutes and eat while still warm.

06 Oct 16:00

When we call bad guys good

by Dana
Image credit: "Make Me a Sammich"

Image credit: “Make Me a Sammich”

Recently, the National Women’s Political Caucus announced that the organization would present a “Good Guy Award” to the infamous faux feminist Charles Clymer, who used to run the “fastest-growing feminist page on Facebook,” Equality for Women. The NWPC’s press release reads, “We salute men who stand up for women’s rights, especially men like Charles who are so vocal about feminism…. We are excited to celebrate him as a Good Guy at the EMMAs in October.’”

The existence of the Good Guy Award is of a piece with the relentless impulse to center men in all things, including feminism. Last month the White House unveiled the It’s On Us campaign to carve out space for men to fight rape. (Were men lacking space before?) Around the same time, Emma Watson in her #HeForShe speech formally extended an offer to invite men into the gender inequity fight because it hurts them too. (In decades of activism, had we just forgotten to ask them to join us?) Just last week, Iceland announced a “men only” conference on women. (Because what the world really needs is one more space where women are excluded from decisions made about, on behalf of, and impacting us.) Mia McKenzie at Black Girl Dangerous summed up my feelings: “Telling men that they should care about gender inequality because of how much it hurts them, centralizes men and their well-being in a movement built by women for our survival in a world that degrades and dehumanizes us daily.” 

Charles Clymer is most decidedly not a Good Guy. The evidence isn’t hard to find. Multiple female moderators of the now-defunct Equality for Women page reported that Clymer regularly lashed out at them, violently. One woman, who asked that male moderators of the page “remain aware of the fact that authority over women is a male privilege, and that male allies should be very careful about not turning themselves into the ‘voice of feminism,’” received this response from Clymer: “Here’s a good question: what the fuck have you done for women’s rights, lately, other than troll the page I created? …Please accept my invitation of hide-and-go-fuck-yourself.”

Fed up, victims of Clymer’s abuse and their allies took to Twitter in the #StopClymer hashtag several months ago. Others circulated a petition, asking The Huffington Post to drop him as a freelance blogger.

If the NWPC read enough about Clymer to decide to give him the Good Guy Award in the first place, they also inevitably must have read enough to know that they shouldn’t.

What I find most upsetting is that the NWPC should know better. Theirs is an organization devoted to boosting women’s participation in politics, which means they must understand, on some level, sexism and misogyny. They’re feminists, part of the fam, so to speak. And yet still they decided to support and reward this man—a slap in the face not only to his victims but to all of us who have been in the trenches fighting alongside them.

Of course, this isn’t the first time (or the last) that abusers have been embraced in feminist communities. On my friend’s campus, the local student anti-rape group continues to allow an abuser to remain an active member, thereby preventing the abuser’s victims from participating in what should be a space for them. At a nearby college, a perpetrator received school funding to create an exhibit on campus anti-rape activism, despite the fact that the college’s women’s center (and Title IX coordinator) had received reports that this individual had assaulted multiple younger students. These perpetrators’ positions as very visible activists and feminists—the campus hero, the Good Guy—have not only allowed them to avoid suspicion and seek out new victims but also have made it that much harder for their victims to come forward at all.

Why do we allow abusers to remain in our activist spaces? Why is it that we give them awards, funding dollars, and platforms from which to access more victims? Why don’t we seek to hold them accountable like we would anyone else (recognizing that accountability can look like expelling a perpetrator from a community altogether, or engaging with them in transformative work, or something else entirely)? We’re the organizers on the ground fighting violence—in every community but our own. Why is it that the politics we practice in our work don’t seem to make it into our personal lives?

Sometimes it’s a question of protecting survivors, fearful of their powerful abusers, who don’t want to come forward or be outed as such. Other times it’s a matter of protecting ourselves, recognizing that it’s not always safe to come forward, that it can be more dangerous for some of us to speak out than others.

But more often I wonder if there’s something else at work—an exhaustion, perhaps, that keeps us silent and complicit (are there only so many battles we can fight?). Or a nagging fear of acknowledging that our communities—our support spaces, our organizing groups, our people—could be infected with the same misogyny we spend our days fighting everywhere else. A fear that patriarchy exists in the bodies of those we know and love, in the allies, the activists, the Good Guys. A recognition, painful perhaps, that survivors and perpetrators don’t split neatly along a binary, the one all angelic and good, the other evil and bad. That violence is much closer to home, that it has the face of a friend, the name of a fellow fighter.

Alexandra once wrote that, to end violence, we “have to disrupt the whole body, and though all men can help, most won’t want to.” Change won’t be palatable and easy. It’ll take persistent effort to stop fetishizing the concerns of men in feminism, to stop congratulating them for meeting a bar we’ve set so low. It will be painful to acknowledge the proximity of violence, the presence of patriarchy in the bones of our brothers and in the faces of our friends. And it will hurt to recognize our own complicity, our endless excuses for the Good Guys, as such.

To end the violence will require nothing short of revolution. That revolution starts with us.

IMG_4962Dana Bolger is a founding co-director of Know Your IX and guest contributor to Feministing. She tweets at @danabolger.

04 Oct 14:00

Chart of the Week: White High School Dropouts Do Better than College Grads of Color

by Lisa Wade, PhD

Here’s a doozy in the theme of the racial wealth gap: households headed by white people who dropped out of high school have greater assets than those headed by blacks and Latinos with college degrees.


At Demos, where Matt Bruenig posted this graph, he writes:

The median white family with an education level below high school has a net worth of $51.3k, while the median black and hispanic family with a college degree has a net worth of $25.9k and $41k respectively.

You’re better off being a white high school dropout than a black or Latino college grad. Ouch.

Lisa Wade is a professor of sociology at Occidental College and the co-author of Gender: Ideas, Interactions, Institutions. You can follow her on Twitter and Facebook.

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05 Oct 09:01

The Great Melbourne Donut Trip of 2014 [33]

by Susan Thye
Fergus Noodle

I wanna go on a donut tour

I heart donuts. What’s not to love about donuts?! Cakey or fluffy, raised, filled or even the cruller, I love them all! The boy and I escaped to Melbourne for the weekend where I plotted to hit all the donut places that I’d seen so much about on Instagram. There were spreadsheets involved. Google maps too. It was epic. So below are all the donut places we hit, in the order that I liked. Ready? LET’S GO!

Doughboys Doughnuts - Melbourne
Doughboys Doughnuts (The Mercat Cross Hotel, 456 Queen St, Melbourne) is the winner and tops my list as the donuts are made with free range eggs from Gippsland and butter from Warrnambool, fried in batches and are hand dipped to order. They’re located just outside of the Queen Victoria Markets, look for the signs for Fancy Hank’s BBQ (but uh I would not recommend the BBQ…)

Doughboys Doughnuts - Melbourne
It’s kinda funny how they look like they’ve just set up shop randomly but they’ve got their donut making down to a science! Check out the display of what flavours are available for the day and pay at the register and salivate as they dip and top the donuts as you wait.

Doughboys Doughnuts - Melbourne
I’d chosen the Salted Caramel ($5.80), the Maple Bacon ($4.80) and the PBJ ($5.80) and they are all GLORIOUS. The salted caramel was my fave- rich, sweet with a hit of salt and a bit of crunch from the caramelised buckinis (google tells me it’s activated buckwheat hmm ohhkaay) followed ever so closely by the maple bacon with a light maple syrup icing and crunchy bacon pieces. Noods was enamoured by the PBJ with peanut butter and a boysenberry jam dip topped with roasted hazelnuts and walnuts. The boysenberry jam was sweet but the pb brought it down a notch.

It was a sunny day so we sat outside on the deck and the combination of fluffy donuts with a sneaky cider was just perfect and a memory I want to hold onto until someone opens a licensed donut store in Syd :P While paying more than $5 a donut did sting a little, they were pretty damn awesome donuts. Donuts that I will have dreams about.

Short Stop Coffee & Donuts - Melbourne
Shortstop Coffee & Donuts (12 Sutherland St, Melbourne) is second only by a whisker, mainly because they sell out of donuts super early and it takes a LOT of effort to roll out of bed early enough to tram over and queue for donuts. Hey it’s the holidays! I value my sleep!

Short Stop Coffee & Donuts - Melbourne
This is the sight that greeted us when we arrived just past 10am. THE SIGHT OF DISAPPOINTMENT AND BROKEN DREAMS. I mean yes, we could have pre ordered but the minimum order was 9 donuts and I wasn’t about to spend 45 smackeroonies on donuts when I had an epic donut list to get through.

Luckily they did have a couple left of the Banana and Chocolate Hazelnut ($4.50) and the Red Velvet ($4.50). I had my heart set on other flavours but wasn’t willing to leave without trying something and I’m glad we did because the banana & chocolate hazelnut was da bomb! I’m a sucker for hazelnuts and this combination just worked, the banana taste was exactly like fresh bananas and not the nasty lolly that I just can’t abide. The red velvet is definitely for the sweet tooths out there and probably not the best first thing in the morning lol oh and sidenote they only do two types of coffee: black or white.

Short Stop Coffee & Donuts - Melbourne
We were almost done eating when we saw a guy pick up his pre ordered boxes of donuts. That’s right, boxes. The dude had at least 6 boxes! Anyways one of the boxes was incorrect so the staff put the contents of the box back on display and my brain freaked out because behold, the Peanut Butter and Jam ($5) and the Apple, Bacon, Honey & Thyme ($5)!!! That bacon one? INSANE. I loved that the icing was apple instead of the usual maple so it wasn’t mega sweet and the bacon bits were super crunchy. Couldn’t detect much thyme flavour which was good for me because I have issues with thyme. And the pb&j was cray cray, the donut was fluffy and light, filled with house made jam and dunked into a chunky peanut butter glaze.

Short Stop Coffee & Donuts - Melbourne
Mmm layers

Tivoli Road Bakery - South Yarra
Tivoli Road Bakery (3 Tivoli Rd, South Yarra), formerly MoVida Bakery was pretty incredible. The bakery had a gorgeous fitout with freshly baked bread lining the shelves and all manner of delicious treats under the glass cabinets. But I was here for one thing: DONUTS! We’d visited on the first day of our Melb trip but got there too late but I was determined to visit and managed to convince our cabbie to swing by on the way to the airport :D

Tivoli Road Bakery - South Yarra
One of each please! Salted Caramel, Lemon Curd, and Roché ($5 each). The donuts here are worthy of the hype, fried dough pillows of happiness they were! The salted caramel was amazing as expected (because really how can you go wrong with salted caramel) but it was the lemon curd donut that blew my mind. It was zingy and zesty and set the tastebuds alive and wanting more. The roché was good, chocolatey and tasty but not really as amazing as the other two.

Candied Bakery - Spotswood
Candied Bakery (81A Hudsons Rd, Spotswood) is dubbed the Australian bakery with an American twist. There’s lamingtons aplenty, stacks of giant cookies and of course donuts! On offer that day was a jam donut but I only had eyes for the special- THE S’MORE DONUT!

Candied Bakery - Spotswood
This S’more Donut ($3.80) was everything I’d hoped for and more! The donut itself was light and fluffy with pockets of rich chocolate, smothered in toasted marshmallow and topped with crunchy graham crumbs. Yes it was sweet and bordering on cloying but well, it’s a s’more!

Cobb Lane Bakery - Yarraville
Next stop: Cobb Lane Bakery (13 Anderson St, Yarraville), a tiny 16 seater cafe in a suburban area out west. There’s giant loaves of fresh bread and baguettes, coffee a-brewing and a dine in menu buuut we’re here for the donuts! The Salted Caramel ($4.50) is a must order, the caramel is darker with an incredible richness and leaves me beaming through the sugar crystals all over my face.

Cobb Lane Bakery - Yarraville
The Peanut Butter and Blackcurrent Jelly ($4.50) isn’t as epic as the Salted Caramel and feels a tad on the oily side possibly because of the uber creamy peanut butter filling. The blackcurrent jelly does help to cut the richness but yeah the salted caramel donut wins.

The American Doughnut Kitchen - Melbourne
The American Doughnut Kitchen (Queen St, Queen Victoria Market Melbourne) is a bit of an institution, pumping out hot jam doughnuts since 1950. After wandering through the markets picking up cheeses and cured meats to snack on we always end up here to ogle the glorious donut making process right before our eyes.

The American Doughnut Kitchen - Melbourne
Jam Donuts (80c each) are always piping hot with a generous coating of sugar and filling of sweet jam. Normally we would buy 5 for $5.50 but Noods was suffering from donut overload and refused to let me buy more. Party pooper.

Walker’s Doughnuts - Melbourne
Walker’s Doughnuts (26/2 Elizabeth St, Melbourne) is another place I always visit whenever I’m in Melbs, not so much for their donuts but for their half pound chocolate eclair stuffed with whipped cream. One for the attack of the late night munchies with a side of Lord of the Fries :P

Olympic Doughnuts - Footscray
Olympic Doughnuts (51 Irving St, Footscray) is a bit out of the way in the burbs and gone are the days of their iconic ramshackle caravan and instead is a boring grey box. But the iconic dolphin pumping jam into the donuts is still there!

Olympic Doughnuts - Footscray
The Jam Donuts (80c each) are a little misshapen but are fresh from the fryer. The sugar coating on the donuts were a bit sparse and I wasn’t really a fan of the jam filling as I found it a bit too runny and with a weird artificial taste. But eh it’s a donut.

Aaaaand that’s all folks! The end of my epic donut eats. I hope Sydney follows suit and opens up some donut stores soon! If you guys know of any more donut places to hit in Melb or know of any good ones in Syd hit me up in the comments!

Doughboys Doughnuts on Urbanspoon Shortstop Coffee & Donuts on Urbanspoon Tivoli Road Bakery on Urbanspoon Candied Bakery on Urbanspoon Cobb Lane on Urbanspoon American Doughnut Kitchen on Urbanspoon Walker's Doughnuts on Urbanspoon Olympic Doughnuts on Urbanspoon

01 Oct 10:30

The Fox | Sydney Family Lifestyle Photographer

by Elise
Fergus Noodle


When an email begins with “I’m a somewhat-camera-shy father to a baby boy named Fox..” I knew this shoot wasn’t going to be my every day family shoot. Disappoint it did not!

Fox is every bit as cool as his name, and every bit as cheeky & cute as his nickname of Weasel.  Yes the Fox is also called Weasel, can’t wait for baby #2  ;)

So.. Fox kicked off the day by NOT napping for mum and dad, REBEL! but it’s ok we perked him right up with his, well documented, first taste of ice cream! And possibly first taste of coffee?? We don’t know!

Plenty of laughs balanced out with adorable moments.  This little charmer I could photograph all day, even without his nap he was all smiles and cute giggles. My world is a happier place for meeting this gorgeous family, thank you for inviting me to capture Fox before he “turns into a non-photogenic monsterchild before his first birthday”, yes my email correspondence with Dad was just as hilarious as the morning at the park itself.


03 Oct 14:00

What Does “Organic” Look Like?

by Gwen Sharp, PhD

Flashback Friday.

When I was in grad school studying sociology of agriculture, one thing we talked about was organic agriculture and the difference between “organic” and “sustainable.” Most consumers think of these words interchangeably.  So, when many people think of an organic dairy farm they imagine something along the lines of these images, the top results for an image search of “organic dairy farm”:


So happy! So content! And, we assume, raised on a small family farm in a way that is humane and environmentally responsible. Those, are, after all, two of the things we expect when something is defined as “sustainable”: it is environmentally benign and humane. We also usually assume that workers would be treated decently as well.

But there is no reason that those elements considered essential to sustainability have to have much to do with organic agriculture. Depending on who is doing the defining, being “organic” can involve very little difference from conventional agriculture. Having an organic dairy mostly just requires that the cows not have antibiotics or homones used on them, eat organic feed, and have access to grass a certain number of days per year. In and of itself, organic certifications don’t guarantee long-term environmental sustainability or overall humane treatment of livestock.

A great illustration of how little the modes of production on organic farms may differ from conventional agriculture is the Vander Eyk dairy. It is an operation in California with over 10,000 dairy cows. Here are some images (found here and here):




As the caption to the last image makes clear, the Vander Eyk dairy had two herds on the same property, but segregated from one another: the majority of the herd produced conventional milk, while 3,500 cows produced organic milk for sale under the Horizon brand:


In 2007 the Vander Eyk dairy lost its organic certification for violating the requirement that organic dairy cows spend a certain amount of time on pasture. They had cows on pasture, but they were non-milking heifers, not cows that were being milked at the time. What we see here is that the label “organic” doesn’t guarantee most of the things we associate with the idea of organic or sustainable agriculture (and in cases like Vander Eyk, may not even guarantee the things the label is supposed to cover).

This isn’t just in the dairy industry. As Julie Guthman explains in her book Agrarian Dreams: The Paradox of Organic Farming in California, many types of organic agriculture include things you might not expect. For instance, organic producers in California joined with other producers to oppose making the short-handled hoe illegal – the bane of agricultural workers everywhere (and most infamously associated with sharecropping in the South in the early 20th century) – because they want workers to do lots of close weeding to make up for not spraying crops with pesticides. So, though we often assume organic farmers would be labor-friendly, in that case they opposed a change that agricultural workers supported.

Many organic crops are grown on farms that are the equivalent of the Vander Eyk dairy; most of the land is in conventional production, but a certain number of acres are used to grow organic versions of the same thing. Often the producer, which may be an individual farmer or a corporation such as Dole, isn’t very committed to organics; if a pest infestation threatens to ruin a crop, they’ll just spray it and then sell it on the conventional market rather than lose it. They may then have to have the land re-certified as “in transition,” meaning it hasn’t been pesticide-free long enough to be declared completely organic, but many consumers don’t pay too much attention to such distinctions.

The Vander Eyk dairy — and lots more examples of large containment-facility operations selling to Horizon and other brands at the Cornucopia Institute’s photo gallery – are interesting examples of how terms like “organic,” “green,” and “eco-friendly” don’t necessarily mean that the item is produced according to any of the standards we often assume they imply.

Originally posted in 2009.

Gwen Sharp is an associate professor of sociology at Nevada State College. You can follow her on Twitter at @gwensharpnv.

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