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“Incorporating pickles felt like the natural next step,” said Priscila Stanton, senior vice president of marketing at Nissin Foods USA.
Why are these dishes being made by someone who isn't well-versed in the cuisine?More often than not, the entire dish feels like an afterthought; something that someone threw together for the sake of going viral.
Viral food trends feel like the equivalent of submitting your essay at 11:59 p.m. because you just had to have something turned in regardless of it being any good or not.The lack of intention behind these foods irks me.BIPOC chefs and cooks like me aren't able to do things half-assedly and get far in this industry.. For us, to even get our feet in the door of both the food media and restaurant industries, we have to be twice as good as everyone else.
Before the content even gets made, we have to push past the gatekeeping, fight to be given equal pay and a livable wage, and struggle to be respected in and out of the kitchen.We have to fight back against cultural appropriation within the culinary world just to be seen and heard.
In the age of social media, culinary creators have to not only be a cook and recipe developer; they have to be a brand manager, food photographer and editor, writer, and online customer-facing personality for mainstream food media that is ultimately centered on whiteness.
And when we don't fit into the neat little box of whiteness, it's harder to make professional strides the way other, often mediocre, food personalities can..GSUSA announced that it's retiring two beloved flavors at the end of this cookie season: the Girl Scout S’mores and Toast-Yay!
But don't worry, you can still get a stash for this year and pop them in the freezer to savor them just a little bit longer.. "We routinely reevaluate our cookie lineup to make room for new innovations," a GSUSA spokesperson shared with Food & Wine."Discontinuing Toast-Yay!
and Girl Scout S’mores may lead to something new and delicious.A Highly Subjective Ranking of the Best Girl Scout Cookies.