Bon Appétit’s editor in chief Adam Rapoport on how we’re covering the nationwide uprisings.
jumped on a Zoom call to discuss how we were going to cover the uprisings sparked by George Floyd’s killing. As a food brand, we’re often talking about recipes, cooking techniques, and emerging restaurants. But we also understand that food is inherently political, and there’s no getting around that. If you need proof, look no further than the recent pandemic. As we’ve documented in our daily, restaurants are scrambling for PPP loans and undocumented workers are falling through the cracks.
In recent years, we at BA have been reckoning with our blind spots when it comes to race. We still have work to do. But one thing I know is that our editorial mission—besides recipes and home cooking—is to cover the most important stories of the moment as they relate to food. And as food businesses across the country stand in solidarity with George Floyd and others before him, our mandate could not be more clear.
So, as an editor, the question I’m now asking our team is how do we locate the intersection of food and politics in this current moment? And how can we report on this convergence in a way that is engaging and useful to our millions of readers? After the meeting on Friday, we got to work. That evening on the site, Priya Krishna posted a beautiful as-told-to story with Minneapolis chef and restaurateur
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