Good morning!
If you’re enjoying Solidaritas, paid subscriptions are available for US$5/month or much cheaper at US$40/year.
-Kate
Read
Chelsea Watego asks, what does justice even look like for Aboriginal people in Australia?
I very much enjoyed Nigella Lawson being interviewed by Helen Rosner, especially how she talks about cooking for one.
A fascinating piece by Britni de la Cretaz on what it’s like to be a non-binary person playing in professional women’s sports leagues in the US:
Trans athletes have become political lightning rods and targets of institutionalized oppression; already this year Tennessee, Arkansas and Mississippi have passed laws that purport to, in the words of Tennessee Governor Bill Lee, “preserve women’s athletics and ensure fair competition.” The focus on physiology and biology and arguments about “protecting women” predominantly impact transfeminine athletes and take away the humanity from people who just want to play the sports they love. In the highly gendered world of sport, it’s binary trans people—trans women and trans men—who are most visibly fighting for their right to compete. But left out of that conversation altogether are nonbinary athletes, who do not identify with a binary gender.
Watch and listen
I’ve been obsessed with British anti-police corruption drama Line of Duty for some years now, and am currently working through the latest season (it’s so good!). So I was excited to see that Working podcast interviewed the writer, Jed Mercurio. Turns out he used to be a doctor and began writing for TV after he became a medical consultant on a show!
A minute and a half of a US eastern cottontail rabbit just hanging out, casually eating some grass.
Eat
Kkanpunggi (Korean spicy garlic chicken) is possibly my new favourite thing. Maangchi’s recipe is just so so good - full of ginger and garlic and exploding with umami deliciousness. Perfect with some kimchi. I also put Lao Gan Ma crispy chilli oil on top for extra roasted chilli spice.
After Sarah Tiong posted a picture of dal palak on her Instagram, I got massive cravings. She’s now put her (vegan!) recipe on YouTube, and the swirls of tarka on top are making me very hungry.