In defense of the sanctimonious women's studies set || First feminist blog on the internet

Yo, yo, yo!

Hey there, Feministers! I just wanted to write a quick note and introduce myself. I’m Tyla, and I’m going to be guest blogging here for the next two weeks. So thrilled to be here – thanks for having me.

I did a short stint here last summer, writing about self-sabotage and the reasons we do it (or at least, the reasons that I do it). I was so pleased that what I wrote seemed to resonate with some of you! Others of you accused me of navel gazing and let me tell you: you are so right. I am definitely a navel gazer, constantly scrutinizing myself and my relation to the world around me. So, if that bugs you, I’m not going to be offended at all if you don’t read my posts. Navel gazing is not for everyone.

If you want to know what else I’ve done, I’ve got my own blog called Learning to Live Without a Microwave, which I neglect on a regular basis. I’ve also written a short piece or two for SAVEUR magazine. I’ve hopped around from job to job (food PR, editorial assistant at a food magazine, communications assistant at a non-profit), and I’ve finally landed happily working as the assistant to Gabrielle Hamilton, Best chef in NYC 2011 (according to the James Beard Foundation) and seriously, ONE OF THE MOST BADASS WOMEN I’VE EVER MET. I’ll probably talk about her more at some point this week.

That’s it for now. Figured I’d get the introductions out of the way so we can get down to more serious matters…Thanks again for having me!


2 thoughts on Yo, yo, yo!

  1. I just checked your blog which thrilled me as I read recipes, looked at pix of great food, and started planning a trip to New Mexico–and as an old navel gazer from way back, I’m delighted to make your acquaintance.

    “We are friends because our ailments are the same.”
    –Jonathan Swift

  2. Hi Tyla! Pleased to be guesting with you. And I would LOVE to hear more about your experiences in the kitchen; I used to be a pastry cook here and it prompted all sorts of thoughts about gendered work and mentoring–I would love to hear what it’s like working for a well-known female chef.

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