It’s Sunday; you know what that means. Promote away–and be shameless as you wanna be.

What have you been up to in the past week? Write anything? Leave a link and a short description for your post in the comments.

Here’s a story from NPR’s Weekend Edition (2008-10-05) that I was listening to while cooking for last week’s Food Not Bombs picnic. The occasion for the story has to do with the seasonal noise and with the really insipid theme of finding out where the dictatorial candidates like to eat, but while I’m not at all interested in where Barack and Michelle Obama like to spend their money, I am interested in the real topic of the story, which is the chef Rick Bayless and his Chicago restaurant, Topolobampo. Topolobampo specializes in central Mexican cuisine — in particular, the metropolitan cuisine that you can get from gourmet restaurants or the street vendors in the megalopolis of Mexico City. Bayless is a white boy from Oklahoma City who loves to cook central Mexican food, and who created his restaurant in part because he wanted to make a kind of Mexican food that most Estadounidenses have never tasted, in spite of the tremendous number of Mexican restaurants in just about every city and town in the U.S.

Most of us have never had the kind of Mexican food that Bayless makes because most Mexican restaurants in the U.S. serve northern Mexican food — the usual menu of enchiladas, fajitas, beef tacos, tamales in corn husks, burritos, carne asada, refried beans, salsa picante, huevos rancheros, and so on. That’s the cuisine that developed in the ranching and farming borderlands, in northern Mexico and the southwestern U.S. I’m glad that there are folks trying to introduce Estadounidenses to other kinds of Mexican food; what I’m less glad to hear is how fellow white boy Daniel Zwerdling insists on describing this distinction between Frontera cuisine and Distrito Federal cuisine in is interview with Bayless. (You have to listen to the audio report; most of this is not in the printed summary.)

But the cooking here is totally different than what you find in most Mexican restaurants in the United States . . . . At Topolobampo, don’t even think about burritos and refried beans. The truth is, the food most Americans [sic] think of as Mexican is actually Tex-Mex food. It’s the rustic cooking that farmers and cowboys ate along the border.

When Topolobampo opened almost 20 years ago, it was the first restaurant in the United States that served the kind of gourmet dishes you might find in Mexico City. . . .

How did a boy from Kansas City [sic], like you, end up being one of the main people who showed Americans [sic] what real Mexican cooking is really about?

. . . Over the next few minutes, he’s going to teach you to make steak tortillas with grilled onions and guacamole–the way Mexicans really eat them.

. . . You know what’s really puzzling? It’s like, Americans totally fell in love with French cooking, and French cooking became a huge deal in the United States. Italian cooking–huge deal in the United States. Right across the border, they have this incredible cuisine; you know, why didn’t Americans [sic] fall in love with that sooner?

–Daniel Zwerdling, interviewing Rick Bayless A Meal Fit For A Candidate: Barack Obama
NPR’s Weekend Edition (2008-10-05)

See, the kind of Mexican food you’re used to doesn’t count as incredible cuisine because rustic cooking from border provinces doesn’t even count as a cuisine. Cuisine is what rich people in big cities who use gratuitous French loan-words eat. And the kind of food they make in northern Mexican states like Tamaulipas, Coahuila, Chihuahua, Sonora, and Baja California, and in former northern Mexican states like Alta California, New Mexico, and (especially) Tejas,^[1] doesn’t count as real Mexican cooking either, because a bunch of farmers and cowboys and immigrants don’t count as real Mexicans. Only rich Mexicans who eat in gourmet restaurants in metropolitan Mexico City do.

In reality, part of the solution to Zwerdling’s puzzle may be that Estadounidenses had trouble with finding this incredible cuisine they supposedly have right across the border, seeing as how those Mexico City restaurants where people eat this kind of food aren’t right across the border; Mexico City is hundreds of miles away from the Rio Grande. If you go right across the border you’ll be somewhere like Juarez or Nuevo Laredo or a little border village, and they’ll be serving those swamps of refried beans … and melted cheese. But NPR-listening white folks in the U.S. of A. are expected to take the very local and peculiar cuisine of Mexico City to represent the real cuisine of the entire United States of Mexico, because NPR-listening white folks in the U.S. of A. have mostly come to believe that world food is arranged not by the messy clustering of ecological, economic, and cultural factors that actually influences how people eat, but rather by the basically military reality of discrete nations separated by fortified political borders. And, having come to believe that, we have mostly come to identify the authentic national cuisine of any given country with the preferences of the rich and powerful people sitting on the political, media, and mercantile centers inside those national borders — that is, the preferences of those who spend a lot of time eating cuisine, and little or no time growing or raising the food that goes into it.

What white people in the U.S.A. generally want, when they have the money to get it, is to eat like rich city people eat all over the world; different countries provide new brands, new spices, and, perhaps most importantly for the sort of white people who listen to NPR, new ways to distinguish yourself from the déclassé white people who don’t know or don’t like or can’t handle the real stuff. Perceived authenticity is the important thing here, and what’s perceived as authentic for any given country — and, therefore, fit for white people in the U.S. to eat — is determined not by culture, but by political economy and the orders of power and wealth.

See also:

• GT 2008-07-05: Whiteness studies 103: Ethnic food and authenticity
• GT 2007-12-10: Over My Shoulder #38: Yael Tamir, Siding with the Underdogs in Is Multiculturalism Bad for Women?

(From a lot of places; most recently, Make No Laws 2008-09-30.)

Here’s the latest cheeky commemorative t-shirt from the Denver Police Protective Association.

A laugh riot, I’m sure. According to CBS 4 Denver, every cop in Denver gets a shirt for free; cops for neighboring police departments, like the Lakewood police and the Jefferson County Sheriff’s Department, have been clamoring for the shirts and have ordered dozens more. abc 7 NEWS in Denver tells us that the shirt pokes fun at DNC protesters. For reference, here’s how Officer Scott Stewart poked some fun at a protester named Alicia Forrest:

This past Tuesday, the Denver District Attorney’s office publicly refused to pursue assault and battery charges against Officer Scott Stewart, the violent thug seen in this video hollering Back up, bitch and knocking an unarmed woman, who posed absolutely no physical threat to anybody, down to the ground by smashing her with the long end of his baton. The cops say that there will be an internal investigation, which of course means that absolutely nothing will happen to hold this dangerous hollering misogynistic batterer accountable for what he did, or to protect the public from his violence.

Posturing macho warrior cops in Chicago, Miami, Palm Beach County, Montana, Johnson City, Tennessee, and Washington, D.C. are all now starting to carry are all now starting to carry AR-15 or M4 assault rifles with them on ordinary street patrols, for all those tactical situations that they expect to find themselves in when they’re out there peace-making.

Now, in Phoenix, the police department is ordering more semiautomatic AR-15 rifles for patrol cops to tote on the streets. The goal is to make sure that there will be at least 3 cops carrying an AR-15 in every patrol squad.

More patrol officers on Phoenix streets will soon be carrying semi-automatic rifles, a move that officials say will provide a better match for criminals and more accurate tool in high-risk encounters.

… Phoenix council members on Wednesday approved a request for the police department to purchase 60 Bushmaster .223-caliber rifles from Clyde Armory at a cost of $44,813.28. Officials anticipate having the order fulfilled in time for the first set of 20 officers to train with the rifles in early November.

There are currently 60 rifles assigned to patrol officers. Once the additional 60 are implemented, each squad will have access to a rifle. The eventual goal is to have three per squad, said Sgt. Andy Hill, a Phoenix police spokesman.

Special units have used the high-powered gun for years, and some patrol officers have been carrying them since 1999.

— Lindsey Collom, The Arizona Republic (2008-10-02): Police Department to get more rifles

Meanwhile, cop press outlets like POLICE: The Law Enforcement Magazine continually run stories proclaiming that there aren’t enough cops swarming the city streets, and print demonstrably false claims about violent crime rates–for example:

Consider the widespread belief that violent crime rates are dropping in America. This stanza of the sociologists' catechism is backed up by the statistic that the murder rate is declining. . . . But as recently pointed out by Lt. Col. Dave Grossman in his keynote speeches at TREXPO West, we actually live in the most criminally violent period in American history. The murder rate is down, not because Americans have stopped trying to kill each other but because emergency medicine has advanced far enough to keep the victims of deadly assaults alive when just years before they would have died.

The claim about violent crime rates is demonstrably false; the attempt to explain away declining murder rates is pure bullshit. If you check the FBI’s Uniform Crime Reports data from 1992 to 2007, you’ll find that total violent crime rates per 100,000 have fallen every single year for the past 15 years, except for small upticks in 2005 and 2006. (Small enough that the rate never even reached where it had been in 2003.) Absolute numbers of violent crimes reported decreased every year except for 2001, 2005, and 2006, in spite of continuous increases in total population. The total numbers include not only murder, but also robbery, rape, and all forms of aggravated assault, with attempted murders being counted under the aggravated assault category, so advances in ER procedures and technology make no difference at all. And you see roughly the same trends when you break the figures down by each category. In other words, this is a complete lie which could have been proven false by spending a couple minutes perusing easily-read tables on the FBI’s own website. The interesting question, then, is what kind of purpose it serves for heavily-armed government cops — who are stocking up on assault rifles and tanks, cordoning off whole neighborhoods, training themselves in warrior mindset, and calling for a surge by inner-city police forces explicitly modeled on the military occupation of Iraq and funded by Department of Homeland Security — for these cops, I say, to go around trying very hard to convince each other, in spite of the evidence of their senses, that we actually live in the most criminally violent period in American history.

Do you feel safer now?

See also:

• GT 2008-09-25: How cops see themselves
• GT 2008-09-19: No, seriously, I could swear the water in this pot is getting a little hotter… (#6)
• GT 2008-08-22: No, seriously, I could swear the water in this pot is getting a little hotter… (#5)
• GT 2008-07-12: No, seriously, I could swear the water in this pot is getting a little hotter... (#4)
• GT 2008-06-05: Neighborhood Safety Ghettoes in D.C.
• GT 2008-05-15: No, seriously, I could swear the water in this pot is getting a little hotter... (#3)
• GT 2008-05-12: No, seriously, I could swear the water in this pot is getting a little hotter... (#2)
• GT 2008-05-06: No, seriously, I could swear the water in this pot is getting a little hotter...
• GT 2008-04-28: Is it just me or is the water in this pot getting a little hotter?

It’s Sunday; time to self-promote. Shamelessly, if possible.

We had some fine weather for the Food Not Bombs weekly picnic today. How about y’all? What have you been up to in the past week? Write anything? Leave a link and a short description for your post in the comments.