Killjoy Kitchen

• • • What happens in the kitchen of a cat lover, who started a cruelty free experiment for thirty days in july 2014 and decided to go vegan after a week. Wildly in love with animal liberation, peas in the pod, fresh raspberries, artichokes and myself being a feminist killjoy. Cooking on a low students budget in Hamburg (Germany). Love to hear from you! Mx. Elin aka Killjoy Kitchen • • • All pictures © Elin Kuttimalai Contact me, if you want to use any of my content. • • • #killjoykitchen #riotsnotdiets #feministfood • • • Main: http://bureau-noir.tumblr.com

[rgr-pop]

unsure if i’d linked this yet

[nevver]

What’s for lunch? Gigi Rose Gray

[kabaks]

my entire approach to cooking summed up in a single maxim

[beachdeath]

#maybe 50s jello food actually was a sublimated expression of female rage

[femmefurina-deactivated20240814]

#hi honey how was your 8 hour workday of doing fuck all while i cared for our infant child alone all day? eat this olive jello you bastard

[nevver]

Eat me, Lucia Fainzilber

[jenecheru-deactivated20211122]

[npr]

In 1980, soon after Soviet troops invaded Afghanistan, Zubair Popal fled the country with his wife, Shamim, two young sons and infant daughter.

“There was no hope for me to stay,” he recalls. “I thought about the future of my kids. And in those days when the Soviet Union went to a country and invaded that country, they never left.”

Eventually, the Popals landed in America and rebuilt their lives. Today, the family owns several successful restaurants in Washington, D.C., including the acclaimed Lapis, which serves Afghan cuisine. On a recent evening, they opened up the restaurant to host a free dinner welcoming refugees in their city.

“We came here exactly like these people – we had no place to stay,” Zubair Popal recalls. He chokes up and takes a long pause before adding, “It reminds me of the days we came … I know for these people it’s very hard, very hard.”

The dinner was part of Refugees Welcome, a campaign that encourages locals across the U.S. to host similar meals for refugees in their community — and to break barriers by breaking bread together.

“The intention is to really humanize the refugee issue and to say, let’s meet each other as neighbors. Let’s talk about ways that we’re similar rather than ways that we’re different,” says Amy Benziger, the U.S. lead for the campaign, which was launched in February and is sponsored by UNICEF, among other partners.

These Dinner Parties Serve Up A Simple Message: Refugees Welcome

Photos: Beck Harlan/NPR

[facciocose-vedofilm]

[killjoykitchen]

“The food we eat masks so much cruelty. The fact that we can sit down and eat a piece of chicken without thinking about the horrendous conditions under which chickens are industrially bred in this country is a sign of the dangers of capitalism, how capitalism has colonized our minds. The fact that we look no further than the commodity itself, the fact that we refuse to understand the relationships that underly the commodities that we use on a daily basis. And so food is like that.” […]

“I think the lack of critical engagement with the food that we eat demonstrates the extent to which the commodity form has become the primary way in which we perceive the world,” she said. “We don’t go further than what Marx called the exchange value of the actual object- we don’t think about the relations that that object embodies- and were important to the production of that object, whether it’s our food or our clothes or our iPads or all the materials we use to acquire an education at an institution like this. That would really be revolutionary to develop a habit of imagining the human relations and non-human relations behind all of the objects that constitute our environment.” - Angela Davis -

[killjoykitchen]

I made a spicy pasta bolognese with soy mince, mushrooms, carrots, chillis and jalapeños for daaays…

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[killjoykitchen]

I know i‘m betraying my inner trashvegan goddess, but i continue to believe in salad as the best hangovercure ever. This one was splendidly so nice to let me grow it on my windowsill, it‘s purple bok choy (dark violet leaves) and komatsuna (japanese mustard spinach, green leaves on top), accompanied by storebought winter purslane (heartshaped leaves underneath), sweet cherry tomatoes, bean sprouts and tangy olives.

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[killjoykitchen]

Fuck yeah pizza sunday! We smashed our faces straight into the current chef’s specials at Pizza Bande in St. Pauli: “How kan i do?” with tomatoe cream sauce, hokkaido pumpkin, zucchini and braised onions in the front, and in the back “A kraut called quest” with tahini sauce, porcino mushrooms, bigos (polish sauerkraut), prunes, bacon and candy cane beets. Since there is no such thing as too much pizza we also ordered the dessertpizza “Bonita Applebum” with apple compote, whipped cinnamon cream and almond slivers.

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[bureau-noir]

Next new favourite recipe trial with marinated and fried tempeh: summer rolls with rice noodles, rocket salad, cucumber, carrots and a ton of fresh mint, thai basil and coriander, everything neatly rolled up in rice paper. Hoisin sauce for dipping and steamed edamame on the side - i could eat this daily and probably will do so for the next months. 😇#autisticfood #samemeal #thaifood #summerrolls #homemade #edamame #thaivegan #tempeh #whatveganseat #vegan #veganfoodshare #desivegan #veganpoc #foodheaven #thaicuisine #asianfood

[killjoykitchen]

Gigantic pasta bake with fresh spinach, broccoli, cherry tomatoes and smoked tofu, gratinated with red onion béchamel sauce and cheese to feed all the starving flatmates. 👯‍♀️👯‍♂️ Tried the Vegamigo pizzamelty this time instead of the usual Wilmersburger and really liked it - will definitely try it on pizza too!

[bureau-noir]

From Hamburg / Germany with love to Charlottesville / USA. Handicapped queers against fascism! 💜

[killjoykitchen]

Spicy mezcal margarita at Mojo Jazzcafé to let me forget how hangry i was after the, ehm, let’s say minimalistic dinner at the taqueria.

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[killjoykitchen]

Tried out the new ‘Mexiko Strasse Taqueria’ - taco on the left with garlicky cauliflower, red cabbage and chickpeas, on the right with black beans, fried plantain, jalapeños and cashew cream, served with guacamole and hot salsa.

✖️ Killjoy Kitchen