Flashback Friday.

Jenn F. found herself faced with a “Lucky Taco” at the end of her meal at a Mexican restaurant.  It contained the following wisdom: “Paco says, ‘A bird in hand can be very messy.'”

The Lucky Taco is, of course, a “Mexican” version of the Chinese fortune cookie with which most Americans (at least) are familiar. Jenn also sent the link to the company that makes them, the Lucky Cookie Company, and they have two other versions, the Lucky Cannoli and the Lucky Cruncher (meant to be, respectively, version inspired by Italians and the “tribal” [their term, not mine]). Behold:

So this company took the Chinese fortune cookie and re-racialized it…. three times over. Is this is an appropriation of Chinese culture?


The fortune cookie isn’t Chinese. As best as can be figured out, it’s Japanese. But, in Japan, the fortune cookie wasn’t and isn’t like it is in the U.S. today. It’s larger and made with a darker batter seasoned with miso (instead of vanilla) and sprinkled with sesame seeds. This is a screenshot from a New York Times video about its history:

This drawing is believed to depict Japanese fortune cookie baking in 1878:

According to the New York Times, it was Japanese-Americans in California who first began making and selling fortune cookies in the ’20s. Many of them, however, served Chinese food. And Chinese-Americans may have picked up on the trend. Then, when the Japanese were forced into internment camps during WWII, Chinese-Americans took over the industry and, voila, the “Chinese fortune cookie.”

So the “Chinese” fortune cookie with which we’re all familiar isn’t Chinese at all and is certainly of American (re-)invention. So, insofar as the Lucky Taco, Lucky Cannoli, and the Lucky Cruncher are offensive — and I’m pretty sure they are — it’ll have to be for some other reason.

Originally posted in 2010.

Lisa Wade is a professor at Occidental College and the co-author of Gender: Ideas, Interactions, Institutions. Find her on TwitterFacebook, and Instagram.

Is there really a clean-cut difference between work and sex work? Is sex work really or always sexual? Are all the other jobs asexual? Where do we draw the line? Can we draw a line? Should we?

These were some of the questions that we discussed in my power and sexuality class this past semester and, like magic, an article appeared asking whether “bikini-clad baristas” at sexy-themed coffee shops are sex workers. Well, are they?

These coffee shops require women to wear bikinis or lingerie. At The Atlantic, Leah Sottile writes that “bikini” is an overstatement. On that day, a Wednesday, the employee slinging coffee wears lacy underwear. It’s their slow day, she explains, because on Tuesdays and Thursdays she wears only a thong and pasties.

“It’s like a really friendly drive-through peep show,” writes Sottile.

School administrators have re-routed buses.


There are some interesting players in this debate, people who sociologists would call stakeholders.

Mike Fagan is one. He’s a politician and some would say that he’s responsible for making sure that city rules match the values of his constituents. He’s pro-regulation, explaining:

In my mind we’re talking adult entertainment. We don’t want to shut down the stands. We want to say, “Look, you either put the bikinis back on, or you move your business to an appropriately zoned area.”

Business owners — at least the ones that own sexy coffee shops — are generally anti-regulation. They’re not interested in relocating their businesses to an “appropriately zoned area,” the sad, skeezy corners of the city where we find strip clubs. One explains that she’s “just selling coffee” and if her girls want to wear a bikini when they do, who’s to say they shouldn’t?

Sex worker advocates are also involved. Savannah Sly, a representative of the Seattle Sex Workers Outreach Project, argues that bikini baristas are sex workers:

…because their work involves using sexual appeal… Because they may be stigmatized or their place of employment scrutinized due to the erotic nature of the work, I deem it worthy of the label of sex work.

Right or wrong, this is a convenient conclusion for Sly. If more workers are classified as sex workers, than sex workers become more powerful as a group, enabling them to better advocate for better working conditions, more protection, and rights.

The bikini baristas themselves surely have a variety of opinions. The one interviewed by Sottile points out that models often wear as little or less clothing, but no one’s debating whether they’re sex workers.

It’s a fair point. And it gets back to our question — and the question for the cities of Spokane, WAClovis, CAForest Grove, OR; Aurora, CO and more — where do you draw the line between sex work and not sex work?

Honestly, I don’t think it’s possible.

Sex is a part of lots of jobs. It’s not a binary, it’s a spectrum. Sex is a part of modeling, dancing, and acting. The bartender, the waitress, and the hostess all sometimes deploy their sex appeal. How much does sex play into how lawyers are viewed in courtrooms or personal trainers are evaluated? Is sex a part of pro sports? The therapist’s relationship with their client? Selling pharmaceuticals to physicians? Heck, even college professors are evaluated with chili peppers.

Maybe the difference is the contact or the penetration? But there are other jobs that centrally involve bodies and some involve kinds of penetration. What about the dentist climbing in your mouth? The phlebotomist drawing your blood? The surgeon opening up your chest? All these things are invasive and risky, but we manage them.

If not the penetration, maybe it’s the stigma? But there are other jobs that are stigmatized, too: undertakers, sewage plant employees, slaughterhouse workers, abortion providers, politicians (only sort of kidding), and many more.

The truth is that the things involved with sex work — emotional vulnerability, intimacy, emotional manipulation, physical contact, health risks, and moral opprobrium — all characterize at least some other jobs, too. So, the only thing that separates work from sex work is sex.

And, this might sound weird but, I don’t really think that sex is a thing that lines can be drawn around.

Is penile-vaginal intercourse sex? Is oral sex? Is manual stimulation of the genitals? Is making out? Is kissing? Is thinking about kissing? Would you offer different answers if I asked if those things were sexual? Would you answer differently if the question wasn’t about what counted as sex, but what counted as abstinence?

Is the penis a sexual body part? The clitoris? The anus? Breasts? The inner thigh? The back of one’s knee? The back of one’s neck? How do you decide? Who gets to?

So when is work sex work? I can’t conceive of an answer that would satisfy me.

So, what should be done about bikini baristas? A strong minimum wage. Unions. Protection from harassment. Sick days. A nice vacation. Penalties for wage theft. Predictable schedules. A nice benefits package. I want all those things for bikini baristas. I want them for all the other “sex workers,” too. I want those things for all workers because the important word in the phrase “sex work” isn’t sex, it’s work.

Cross-posted at Pacific Standard.

Lisa Wade is a professor at Occidental College and the co-author of Gender: Ideas, Interactions, Institutions. Find her on TwitterFacebook, and Instagram.

I wake up at 4:55 AM each and every morning. Why? Well, in part, because I can, because I have the freedom to choose at what time I’m going to start my day. This is not true of every day mind you, as many things can change an individual’s schedule or routine. That said, I get up that early, again in part, because when my door most often unlocks, at about 5:15 AM, I don’t want to be in the cell any more where I’ve been for the last number of hours.

I most often choose to eat plain oatmeal with peanut butter, (unless it’s Sunday when the chow hall typically serves eggs, potatoes and toast) because in part I don’t want to experience anymore of the chow hall that I reasonably have to, and because I can afford to eat oatmeal (at $1.00 per pound) and peanut butter (at $2.15 per 16 oz. container) for breakfast.

Work starts at 6:00 AM and I count myself as extremely fortunate to have what we call an industries job. This is an 8-hour a day, 5-days a week, job, in the penitentiary’s industrial laundry. We process linen from the surrounding hospitals, colleges, institutions, etc. Between 1 million and 1 and a half million pounds per month of linen gets processed through our facility. I work in the maintenance department, which is responsible for keeping the equipment running smoothly, maintaining operation of the machinery, scheduling down time for repairs, etc. This job also pays exceedingly well (comparably speaking) as instead of the average monthly income of around $45.00 I earn roughly $150.00 monthly. This has allowed me to maintain regular contact with family through phone calls at 0.16 per minute ($4.80 for a 30-minute phone call) purchase some items to make life more livable through supplementing the food provided from the chow hall with items from canteen / commissary, as well as pay off my restitution and court fees over the last 17-years of roughly $15,000.00 so that should I one day regain an opportunity to live in the community, I’ll be able to start that life without monetary debt.

Typically, around noon I’ll have lunch, which most often gets eaten in that place I’d rather not frequent, the chow hall. Our menu rotates every 3-months (by seasons) with few exceptions, and while that isn’t horrible for a couple of years, when you start passing decades by, it gets redundant and the desire to consume food outside of what gets offered day in and day out grows. I’ve come to think of what I eat as simply fuel.

Between 1 o’clock and 2 o’clock I’m off work and might try to get outside for some sunshine if I’m lucky enough, maybe some exercise, jog around the track or just walk some laps with someone who I need to catch up with for however long. Otherwise it’s reading, studying for work, educational purposes, etc.

Dinner is around 5 PM, that same chow hall that I’d most often rather not go to, however I don’t want to suggest that the food is so bad that we can’t eat it because that’s not the case, many here are well overweight, it’s simply the choices those individuals choose to make in how and what they consume, what level of activity they participate in, whether due to their abilities or basic drive, and what medical conditions may exist in their lives.

During the evening hours I try to write letters, read, call family and friends, maybe attend a function or fundraiser if I’m fortunate enough be involved in something of that nature, educational opportunities, youth outreach programs, etc. For many however, it’s nothing more than watching TV or staring at a blank wall. Again, I’m fortunate, both in my personal agency and my outlook on life.

When I’m asked about “what prison is like” I offer that it is an extremely lonely place, where every moment of every day is dictated for you, and where there’s tremendous opportunities for self-reflection. In the movies, on TV, and through media coverage, you see individuals that get swept up into the justice system and there’s this emphasis on the crime, the trial, entry into prison…then there’s a few scenes of portrayed prison, walking the yard with the tough guys, pumping iron, watching your back in the shower room, etc. and lastly this great experience of being released from prison, back to spending time with family and friends, BBQ’s in the summer-time, and so on and so forth. All very “event orientated” without the day-to-day experiences put on display. In part that’s because you can’t show the day-to-day loneliness, the feelings of exclusion, the feelings of shame and cowardice that accompany an individual’s incarceration. The realization that we’ve not only victimized our actual victims through whatever offense(s) we’ve committed, but we’ve additionally victimized our own families, the community, society as a whole, our friends and loved ones, everyone in fact that we come in contact with. The courts, lawyers, judges, prosecutors, juries, corrections officers, police, detective… and the list goes on and on!

So what do I hope to get across here? For starters, we as prisoners are human beings, individuals who have failed society for whatever reasons and though no excuse relieves us from our poor life decisions, without hope and help to be better people, without redemption, society is all but lost in its entirety through our bad behaviors. In a discussion group with college students not long ago, after describing some of the opportunities available here in the penitentiary in which I reside, one student asked me if we as prisoners deserved such opportunities. I paused before answering that society deserves us to have such opportunities, because if we do not come out of prison with more skills and a more productive mindset then we came in with, we are destined to once again fail society.

This is a day in the life of a prisoner… one who considers himself extremely fortunate in countless ways and for just as many reasons.


Cross-posted at Public Criminology and Rise Up. The thumbnail is a photo of another prisoner and is posted on the tumblr site: We Are the 1 in 100.

Trevor is the current President of the Lifers Unlimited Club and a leader of RISE UP! (Reaching Inside to See Everyone’s Unlimited Potential), a youth empowerment program at the Oregon State Penitentiary. To see more writing/advice from the men in RISE UP!, please check out the program’s blog at www.riseuposp.com and feel free to comment there.  They would love to hear from you.

Flashback Friday.

Toban B. sent in some photographs and a discussion of how energy drinks are gendered.

Energy drinks are already gendered to begin with in a couple of different ways at least: (1) they are marketed as hydration for athletes and sports is a masculine arena and (2) women aren’t usually encouraged to consume “extra” calories. But, in addition to being seen as somehow for men, Toban shows how a particularly violent and aggressive kind of masculinity is reproduced in the marketing, even across different companies.

Monster energy drinks include slashes on the packaging that look like a vicious scratch and what appears to be a crosshair and bullet holes (bad aim?):


Notice that the “flavor” in the picture above is “Sniper.”  Toban notes that “Assault” and “M-80″ are also flavors:


The can for the Assault-flavored drink also features a camouflage design, invoking militarism.

They call their “shooters” “Hitman”:


Both Monster and Guru link their product directly to (extreme) sports:



Full Throttle and Amp (“Overdrive”) go for a connection to aggressive driving:



Full Throttle energy drinks make it explicit with the tagline, “Let Your Man Out.”

Toban notes that it’s ironic that a lot of these products are marketed as health drinks when, in fact, internalizing an aggressive form of masculinity is associated with taking health risks (e.g., refusing to wear seat belts or hard hats, drinking hard). “In any case,” Toban concludes, “this marketing normalizes and makes light of a lot of aggression and danger that we should be opposing.” And which, I will add, isn’t good for men or women.

See also our post with hilarious fake commercials making fun of energy drinks and hypermasculinity.

Originally posted in 2009.

Lisa Wade is a professor at Occidental College and the co-author of Gender: Ideas, Interactions, Institutions. Find her on TwitterFacebook, and Instagram.

20150526_105320A substantial body of literature suggests that women change what they eat when they eat with men. Specifically, women opt for smaller amounts and lower-calorie foods associated with femininity. So, some scholars argue that women change what they eat to appear more feminine when dining with male companions.

For my senior thesis, I explored whether women change the way they eat  alongside what they eat when dining with a male vs. female companion. To examine this phenomenon, I conducted 42 hours of non-participant observation in two four-star American restaurants in a large west coast city in the United States. I observed the eating behaviors of 76 Euro-American women (37 dining with a male companion and 39 dining with a female companion) aged approximately 18 to 40 to identify differences in their eating behaviors.

I found that women did change the way they ate depending on the gender of their dining companion. Overall, when dining with a male companion, women typically constructed their bites carefully, took small bites, ate slowly, used their napkins precisely and frequently, and maintained good posture and limited body movement throughout their meals. In contrast, women dining with a female companion generally constructed their bites more haphazardly, took larger bites, used their napkins more loosely and sparingly, and moved their bodies more throughout their meals.

On the size of bites, here’s an excerpt from my field notes:

Though her plate is filled, each bite she labors onto her fork barely fills the utensil. Perhaps she’s getting full because each bite seems smaller than the last… and still she’s taking tiny bites. Somehow she has made a single vegetable last for more than five bites.

I also observed many women who were about to take a large bite but stopped themselves. Another excerpt:

She spreads a cracker generously and brings it to her mouth. Then she pauses for a moment as though she’s sizing up the cracker to decide if she can manage it in one bite. After thinking for a minute, she bites off half and gently places the rest of the cracker back down on her individual plate.

Stopping to reconstruct large bites into smaller ones is a feminine eating behavior that implies a conscious monitoring of bite size. It indicates that women may deliberately change their behavior to appear more feminine.

I also observed changes in the ways women used their napkins when dining with a male vs. female companion. When their companion was a man, women used their napkins more precisely and frequently than when their companion was another woman. In some cases, the woman would fold her napkin into fourths before using it so that she could press the straight edge of the napkin to the corners of her mouth. Other times, the woman would wrap the napkin around her finger to create a point, then dab it across her mouth or use the point to press into the corners of her mouth. Women who used their napkins precisely also tended to use them quite frequently:

Using her napkin to dab the edges of her mouth – finger in it to make a tiny point, she is using her napkin constantly… using the point of the napkin to specifically dab each corner of her mouth. She is using the napkin again even though she has not taken a single bite since the last time she used it… using napkin after literally every bite as if she is constantly scared she has food on her mouth. Using and refolding her napkin every two minutes, always dabbing the corners of her mouth lightly.

In contrast, women dining with a female companion generally used their napkins more loosely and sparingly. These women did not carefully designate a specific area of the napkin to use, and instead bunched up a portion of it in one hand and rubbed the napkin across their mouths indiscriminately.

Each of the behaviors observed more frequently among women dining with a male companion versus a female one was stereotypically feminine. Many of the behaviors that emerged as significant among women dining with a female companion, on the other hand, are considered non-feminine, i.e. behaviors that women are instructed to avoid. Behavioral differences between the two groups of women suggest two things. First, women eat in a manner more consistent with normative femininity when in the presence of a male versus a female companion. And, second, gender is something that people perform when cued to do so, not necessarily something people internalize and express all the time.

Cross-posted at Pacific Standard.

Kate Handley graduated from Occidental College this month. This post is based on her senior thesis. After gaining some experience in the tech industry, she hopes to pursue a PhD in Sociology. 


Flashback Friday.

I’ve posted about the use of apparent discounts as a marketing tool and about the rise of the shopping cart. Since I’m on a little marketing-related posting trend, I figured I might as well post about restaurant menus. New York Magazine recently provided an analysis of menus and how things such as placement, images, and so on influence purchases.

Here’s the menu analyzed in the article:


Some of the most interesting elements numbered on the menu:

1. Pictures of food on menus are tricky. They can convince people to buy a dish, but more expensive restaurants don’t want to be associated with low-cost places like Denny’s or Applebee’s. In general, the more expensive the restaurant, the less likely there are to be images of food, and if there are, they’re drawings, not color photos. And, apparently, the upper right corner is where customers’ eyes go first, so you need to make good use of that section.

2 and 3. You list something expensive (like a $115 seafood dish) in a prominent spot to serve the same function as a “manufacturer’s suggested retail price” on a sales tag at a retail store: to set an anchor price that makes other prices look like a bargain in comparison. The $70 seafood dish listed next to the $115 one seems way more reasonable than it would have it listed without the comparison anchor price.

5. Listing dishes in a column encourages customers to skim down the list, making it more likely that they’ll be focusing on the column of prices rather than the dishes themselves, and will pick from among the cheapest things on the menu. If the dish names are connected by a line of dots or dashes to specific prices, this is even more pronounced.

8. Restaurants often use “bracketing”:

…the same dish comes in different sizes. Here, that’s done with steak tartare and ravioli — but because “you never know the portion size, you’re encouraged to trade up,” Poundstone says. “Usually the smaller size is perfectly adequate.”

Notice the same things I mentioned in my post about meaningless discounts: high prices used to set an anchor that makes everything else look cheap and an emphasis on apparent savings to distract the customer from how much they’re spending.

And the bracketing thing is marketing genius: the larger portion is usually just a little bit more expensive, so the customer is likely to focus on the fact that the additional amount is actually a bargain, but you usually have very little information about how much bigger it actually is.

Knowledge is power! And now you know.

Originally posted in 2009.

Gwen Sharp is an associate professor of sociology at Nevada State College. You can follow her on Twitter at @gwensharpnv.

Every year the National Priorities Project helps Americans understand how the money they paid in federal taxes was spent. Here’s the data for 2014:


Since the 1940s, individual Americans have paid 40-50% of the federal government’s bills through taxes on income and investment. Another chunk (about 1/3rd today) is paid in the form of payroll taxes for things like social security and medicare. This year, corporate taxes made up only about 11% of the federal government’s revenue; this is way down from a historic high of almost 40% in 1943.


Visit the National Priorities Project here and find out where state tax dollars went, how each state benefits from federal tax dollars, and who gets the biggest tax breaks. Or fiddle around with how you would organize American priorities.

Lisa Wade is a professor at Occidental College and the co-author of Gender: Ideas, Interactions, Institutions. Find her on TwitterFacebook, and Instagram.

Within the last decade, the grain quinoa has emerged as an alleged “super food” in western dietary practices. Health food stores and upscale grocery chains have aisles dedicated to varieties of quinoa, packaged under many different brand labels, touting it to be a nutritional goldmine. A simple Google search of the word returns pages of results with buzzwords like “healthiest,” “organic,” and “wholesome.” Vegan and health-enthusiast subcultures swear by this expensive food product, and the Food and Agricultural Organization (FAO) even declared the year 2013 International Year of the Quinoa, owing to the grain’s popularity.

The journey of the grain — as it makes it to the gourmet kitchen at upscale restaurants in countries like the United States — however, is often overlooked in mainstream discourse. It often begins in the Yellow Andes region of Bolivia, where the farmers that grow this crop have depended on it as almost a sole nutritional source for decades, if not centuries. The boom in western markets, with exceedingly high demands for this crop has caused it to transition from a traditional food crop to a major cash crop.

While critical global organizations like the FAO have been portraying this as positive, they tend to discount the challenge of participating in a demanding global market. Within-country inequality, skewed export/import dynamics, and capitalist trade practices that remain in the favor of the powerful player in these dynamics – the core consumer – cause new and difficult problems for Bolivian farmers, like not being able to afford to buy the food they have traditionally depended upon.

2 3

Meanwhile, growing such large amounts of quinoa has been degrading the Andean soil: even the FAO outlines concerns for biodiversity, while otherwise touting the phenomenon.


While efforts have been put in place by farmer unions, cooperatives and development initiatives to mitigate some negative effects on the primary producers of quinoa, they have not been enough to protect the food security of these Andean farmers. Increased consumer consciousness is therefore essential in ensuring that these farmers don’t continue to suffer because of Western dietary fads.

Cross-posted at Sociology Lens.

Aarushi Bhandari is a doctoral student at Stony Brook University interested in globalization and the impact of neoliberal policies on the developing world. She wants to study global food security within a global neoliberal framework and the world systems perspective.