It’s Friday night in Los Angeles, and more than 80 people are shoulder-to-shoulder in a backyard in East Hollywood. It’s a scene of queer euphoria. (via eaterla)
These queer pop-up owners build their businesses around pillars like sliding-scale pricing, never turning someone away for lack of funds, and paying workers a fair living wage. Chef Kat Williams of the, a Black, trans, Jamaican-owned pop-up that serves up signature dishes such as honey jerk wings and fried plantains, says he was previously the recipient of mutual aid, an often community-driven exchange of resources.
Running a pop-up is laborious, as any chef who’s had to pack their entire kitchen in the back of an Uber or prep a meal in an apartment kitchen will tell you. Queer and nonwhite chefs, who often lack access to funding for these projects and may not have as stable a safety net, may also have a harder time making them work or be unable to take a risk on starting a pop-up at all.
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