From the editor: holding ourselves as food media accountable
, I credit our team of editors, reporters, and producers with setting a high bar for mainstream food publications.
I also fully recognize Eater spent years centering a white upper middle class point of view. We centered whiteness. We centered wealth. We centered men. We tokenized chefs and cuisines. I don’t believe that I had a co-worker who wasn’t white during my first few years at Eater. We didn’t pay interns for years, which only allowed a certain class of individual through the door.
I don’t recognize the Eater of 2008 in the Eater of 2020. But I know we still have an incredible amount of work to do. I wrote last week that it’s one thing to have a policy or guidance in a Google doc or talk about it in meetings, but it’s wholly another to hold our reporters, editors, hiring managers, and myself accountable every day. It’s not the moment for complacency.
So that’s what we’re working on now, making the informal formal. Finding ways to hold the gatekeepers accountable, not with new quotas but new mindsets. Interrogating why well-meaning recruiting policies aren’t getting us the right results. Questioning how and why we resource certain initiatives and people and not others. Educating ourselves at the top level to not just be progressive or empathetic or concerned but anti-racist in our approach. Expanding our networks.
There are a lot of great resources out there, but a good starting place for many readers here may be Studio ATAO’s study on
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