Join GRLSQUASH, a Boston-based womxn’s food, art, and culture publication, and MOFAD to celebrate the release of GRLSQUASH Issue Two: SELF. SELF explores food and the body as well as food and identity. All organizations and individuals were chosen because they represent unique parts of a greater, food-centric whole. From artists to activists to chefs, these voices combined can speak to the issues discussed within SELF; Issues of consumption, selfhood, and activism as they pertain to womxn and food.
The evening will feature a conversation around issues of self, womxn, body, and food with panelists visual artist Danie Drankwalter, Chef Jenny Dorsey, Chef Ysanet Batista (founder of Woke Foods), and Naz Riahi (founder of Bitten: A Food Conversation).
After the panel, enjoy food by Yooeating, and an artist market featuring Put a Egg On It, Woke Foods, Sonic Yonix, Little Mountain Press, Danie Drankwalter, Milky Mag, Overseasoned Amy, and GRLSQUASH.
GRLSQUASH is a biannual journal about the intersections among food, art, and culture. Our mission is to highlight the overlaps of these worlds with words, images, and recipes from our contributors. We promise to always empower, support, and amplify members of the GRLSQUASH community. We believe in nourishing the mind, belly, and soul for all, but especially the underrepresented: womxn, femmes, gender non-conforming, agender, and trans folks, especially POC, under the GRL umbrella.
Madison Trapkin founded GRLSQUASH in April 2018 with Jess Graham, her Best Coast BFF. Madison is a recent graduate of the Gastronomy Master's program at Boston University. She is also a freelance writer and mother to many plant babies.
Jess is the co-founder of GRLSQUASH and graphic designer extraordinaire. Jess lives in LA and is passionate about cat cafes, street tacos, and making good font choices.
Jenny is a professional chef, author and artist specializing in multi-platform storytelling fusing food with social good. Right now, she's especially interested in emerging technology, such as AR/VR. She leads a nonprofit studio named Studio ATAO, is the Co-Host of Why Food? podcast on Heritage Radio Network and runs her own consulting business. Her full biography, food portfolio and writing can be found at http://jennydorsey.co.
Ysanet Batista is a queer Black-Dominican woman, born in Harlem, NY and raised in between the Dominican Republic and Hialeah, FL. Ysanet graduated from Johnson & Wales University in Providence, RI and spent a couple of years working in major hotel companies before transitioning to community based work. She is the creator of Woke Foods, a women of color led worker-cooperative focused on offering Afro Caribbean plant based foods through catering, cooking classes, and workshops. When she is not working on developing Woke Foods, Ysanet is helping other people start their own worker-cooperative businesses at Green Worker Cooperatives as the teaching assistant for their Coop Academy. She is currently a student at Farm School NYC earning a certificate in Urban Agriculture and is working towards acquiring land and starting a farm cooperative in her homeland of the Dominican Republic.
Naz is the founder and curator of Bitten, an event series that positions food as a pillar of culture and explores the space through the lens of creativity, innovation, art, justice, technology and more. She is also a writer with a collection of essays forthcoming.
Danie is an illustrator + designer living in Brooklyn, NY. She has worked with clients such as The Hoxton, Food-X, TNT Drama, Food52, WNYC Studios and Apartment Therapy to name a few. You can check out all of her work at http://daniedrankwalter.com and please let her pet your dog!
PUT AN EGG ON IT
Put A Egg On It is an irreverent digest-sized art and literary magazine printed on green paper out of New York City. It’s about food, cooking and the communal joys of eating with friends and family. The magazine features personal essays, cooking tips, photo essays of dinner parties and special art projects. Every issue also includes a themed recipe section.
Woke Foods is a women-owned food service cooperative that taps into the healing traditions of Dominican and other Afro-Carribean food to create recipes, host cooking classes, teach workshops and cater events.
Sonic Yonix is a bi-costal creative duo comprised of visual artists Bianca Gonzalez-Marra and Diandre Fuentes. Since 2013, they have been making comics and doodles that celebrate the quirky underbelly of femininity and brown girl power. http://sonicyonix.com IG: @sonicyonix
LITTLE MOUNTAIN PRESS
Little Mountain Press is an art and illustration independent press from New York and Shenzhen, China. The press established in the summer of 2018 by the illustrator duo Xiao Mei and Mountain Dog. Little Mountain Press published most zines and prints in risograph. As a duo, we love bright colors and not afraid to express our sexuality and our Chinese identity. Our mission is to transform boredom into joy and challenge people's perception through print media.
Milky is an independent magazine about creative women and food founded by sisters Emily and Anna Kochman. We’re building a community of inspiring women working across a range of creative industries, and we’re talking to them about food: not just what they’re cooking and eating, but what it really means to them.
Overseasoned is a multifaceted food venture founded by Amy Larson based in Cambridge, MA. Overseasoned began as a monthly publication of handmade mini cookbooks and has grown to include a collection of rad kitchen accessories like aprons and tea towels with Amy's slogan "Smash the Garlic and the Patriarchy.
Yooeating is a Korean-American food pop-up featuring new takes on Korean home cooking, street food, and drinking culture in relation to other cultural cuisines and comfort foods. Irene Yoo is Detroit-born to Korean immigrant parents, raised on home-cooked Korean meals in California and street vendors in Seoul, and currently residing in Brooklyn and working at food media company. She also misses her mom's miyeok guk (seaweed soup) which she weirdly eats with rice and pieces of Kraft American cheese.