A feminist group based in Guangzhou, China staged an online protest against the sexual exploitation of women in the workplace, revealing a photograph with a message boldly written in red on a whiteboard behind them: “My vagina does not come free with my labor.” More words were written on the women’s thighs, reiterating: “Not freebies.”
The campaign was in response to a recent fatal rape case involving a 20-year-old woman at a state-owned company who was asked by her boss to a dinner. She was sexually assaulted by her boss’s friend and died as a result of her injuries.“Don’t ask your staff to provide part-time escort services. Women should only be asked to provide knowledge or technical skills in the workplace, but not other things,” says Ye Haiyan, an advocate of women’s and children’s rights.
Read more via The New York Times.
New song from the Full of Hell : Merzbow collab up at Noisey:
This may not be the most photogenic cheese, but the Lady’s Blue is a rare find, a raw goat’s milk blue from Holland, available at only one location in the US, Bedford Cheese Shop. As Bedford Monger Nick Bayne (@thecheesemason) reports on Cheeserank.com — the new cheese-focused site from Ritz Crackers — the Lady’s Blue is made by cheesemaker Anya Groenwald on the Kruidenwei Farm, where she and partner Ger Entjes tend to a herd of 150 goats and create a variety of raw goat’s milk cheeses. They use kid rennet — aka rennet derived from goat rather than cow — and dutch sea salt, to create this blue, and produce it in small batches which generally do not leave their native country.Charlotte Kamin, owner of Bedford, discovered this cheese with the late Daphne Zepos of Essex Street Cheese (namesake of the Daphne Zepos Teaching Award) and brought it stateside.
The texture of this cheese is like marshmallow and buttercream frosting, pale ivory and gray, struck through with blue-green pockets and crunchy from calcium phosphate crystals (which are particular to blues and differ from the the tyrosine crystals commonly found in alpines and goudas). The flavor is milky, sweet and citrusy at first, with caramel and vegetal notes, but then it comes on strong; gamey, peppery and a bit fiery, leaving your mouth tingling and you wanting another bite. It’s kind of like a marriage of a docile, spoonable dessert blue like Gorgonzola Dolce and a fierce Spanish aged Cabrales.
This is not one for the faint of wallet though; at $59/Lb it will probably be the priciest wedge on your cheese board. But if you’re looking for an unusual blue experience, this would be a good place to start (and the mongers at Bedford are very understanding if you ask for a smaller than usual weight).