You know how sometimes you have almost no work at all, and then it all comes at once from five different projects? That’s me right now. Oof.
As always, if you’re enjoying Solidaritas, paid subscriptions are available for US$5/month or much much cheaper at US$40/year. Have a lovely weekend!
-Kate
Read
My favourite read this week: Bettina Makalintal asks, what do we lose when paratha is called "flaky bread," or bibimbap a "rice bowl"? A great exploration of culture, the centreing of white people’s (lack of) knowledge and the English language, and how to find the balance between innovation and tradition.
With Bali’s tourism all but eliminated due to COVID-19, many Balinese are returning to farming and fishing to make a living.
Living in Canberra, I often see Falun Gong members protesting outside the Chinese Embassy and in parks around town. I knew a bit about the practice and how it encourages a mind-over-body approach to illness, but I had no idea how cult-ish it is.
Alice Driver follows the journey of a trans activist from El Salvador who has helped countless trans migrant women fight for asylum in the U.S., as she attempts to finds asylum for herself.
What (not) to say to someone who’s experienced miscarriage, by Isy Oderberg.
Jessica Valenti on why men won’t apologise.
Watch/listen to
Samin Nosrat and Hrishikesh Hirway’s Home Cooking podcast is back! Their four episode mini series is now.. longer. As they said themselves, the pandemic has been extended, so the podcast has, too. Episode 5 came out in early July but Episode 6 features Nadiya Hussain and a lot of talk about ice cream, along with a hilarious segment in which Hrishikesh (‘The Auntie and Uncle Committee’) asks listeners for email applications to be Samin’s boyfriend.
Our Plague Year has an episode on writing during the pandemic, which basically concludes: who cares if Shakespeare wrote King Lear due the plague? Many of us are struggling to write and it’s totally okay.
Cook
We cooked Indian for dinner last night and it’s fab because it means I have leftovers for lunch for a couple of days. This Madhur Jaffrey beef in yoghurt and black pepper is one of the dishes we made, and it’s always a favourite. The beef becomes so tender and savoury. Perfect to mop up with a bit of roti or naan.