Apparently I called last week’s newsletter #10 when it was only #9. Ah well. Gitu lah. This is the real #10. I’m also still stuck in proposal writing land until the end of the month, so this is a rather minimalist edition.
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
I read Cho Nam-Joo’s Kim Jiyoung, Born 1982 in two days. It’s short but left me even more infuriated about gender injustice than I already was. I loved the way it was written, and the final chapter pulled everything together brilliantly. As Euny Hong wrote in her review for the New York Times, “This novel is about the banality of the evil that is systemic misogyny.”
Rebecca Solnit for Lit Hub on the huge amount of ongoing organising and awareness raising work that comes before social uprisings.
Amy McQuire for The Saturday Paper on Australia’s continuing unjust treatment of Indigenous people.
Watch/listen to
NPR’s Fresh Air speaks to Diana Greene Foster about her research on women had or were denied abortions, tracking impacts on their mental, physical and economic health, and refuting conservatives’ claims that abortion has a negative impact on women.
In May, Rio Tinto blew up the 46,000-year-old Juukan cave, despite it being the site of thousands of artefacts and on the traditional lands of the Puutu Kunti Kurrama and Pinikura people. The Guardian’s Full Story takes a look at the archaic law that allowed it to happen.
For fun, my partner and I have been watching the 2020 celebrity edition of Great British Bake Off. You can find downloads on Reddit if you’re good at searching.
Cook
A Palestinian chicken and caramelised red onions dish called musakhan from Sami Tamimi’s new cookbook Falastin is delicious. The whole book is fantasic, tbh, and I highly recommend it. The musakhan went excellently with this lavash flatbread.
I made Meera Sodha’s sweet potato vindaloo again yesterday for about the one hundredth time. It remains a favourite. I plan to eat the leftovers for lunch with some roti today - the flavours develop even more overnight.