Timothy French, a dancer, choreographer, and fashion merchandiser out of New York City whose drag persona is Stefani Victoria Spears.
Learn about Timothy and Stefani in Harry’s and Austin’s this installment of The Draggedy Project. Timothy discusses the origins of his performance persona in this conversation while also highlighting some of the struggles of being a gender performer as well as the possibilities that he sees within the world of drag and gender. (more…)
Harry’s and Austin’s first conversation about the scope of The Draggedy Project.
They discuss the differences between how drag is most generally portrayed in mainstream media and the radical possibilities which drag presents. The conversation also focuses on some of the evolutions of drag as an art form, including its movement from small-scale performances at gay clubs to wider audiences in theatres and mainstream media, such as RuPaul’sDrag (more…)
During the summer of 2016 @hhawk and @RainbowSquirtle will have a series of audio or photographic conversations with gender performers discussing their performance personas and the origins of their artistry.
We invite you to join us by listening in or by sending in your feedback, including your suggestions for conversationalists and interlocutors. We don’t want to call it an interview; it’s just a discussion.
Ivan Sierra talks about growing up in Mexico with his adoptive parents. For Ivan there is tragedy and joy at nearly every turn. He talks openly and fearlessly about his personal journey for self acceptance. Life has not always been easy for Ivan but he has worked to triumph over adversity, and find his own path to happiness and joy.
Ivan is current working doing hair in Mexico City (CMDX).
Gil (like me) has a real love of food and food culture. We talked about food, family and dishes that he enjoys, makes and shares with friends.
Gil Camargo – LGBTQ Editor @ Time Out Mexico
Gil Camargo is the LGBTQ and Music editor for Time Out Mexico City. You can find him on Twitter @GilCamargo_ and you can find Time Out Mexico City here –> https://www.timeoutmexico.mx/df
I spoke with Gil Camargo during my January 2016 visit to Mexico City. We talked about gay life, food, culture and so much more. Gil is my friend and the LGBTTTI and Music Editor at for Time Out Mexico City.
You might not expect it, but Mexico’s Government has declared Mexico City as officially gay-friendly. Mexico City (know as DF “the Federal District” (and now CDMX) is the largest city in North America and like other large cities: New York, San Francisco, LA, Chicago and Atlanta it’s very gay friendly with parades, bars, night clubs and more.
Mexico City also has some of the world’s best restaurants (including 3 of the top 50), a great music including massive EDM scene, art, culture, great hotels, friendly people and a culture that stretches over several millennia.
Gil and I had the opportunity to dine at Biko enjoying wine and a 10 course menu. Biko is helmed by European Chefs (Gerard Bellver, Bruno Oteiza, and Mikel Alons) who have made Mexico City their home. Biko is currently rated as the 37th best restaurant in the world.
Images from Biko
A mushroom dish from BikoA salad course at BikoOur soup courseGil dinning out at Biko in Mexico City
Josefina Santa Cruz is a local who Chef who devoted to Mexican ingredients, but is well known for using them in Global Cuisine.
Our global cuisine has many ingredients and techniques are linked to Mexico. Chef Santa Cruz owns Sesame which specializes in Asian street food, and Paprika which served the food of the “Silk Road.”
My final interview with Mr. Juan Pablo Ballesteros. I had the opportunity to try some of the food prepared at Limosneros Restaurant. This included tacos with Crayrish and Cocopaches (an insect). It may might sound creepy or gross but it isn’t. The Cocopaches tasted great and well they do look a bit scary but no more scary than the Crayfish..
I want to express my heartfelt thanks to Nicholas Gilman who arranged for the meeting with Juan Pablo and through out the conversation added his own insights on the state of Mexican cooking.
Please check out one Nicholas’s books, and if you are in Mexico City I highly recommend you stop by Limosneros for Lunch of Dinner, for a Taco or Mescal tasting, Etc.
Many folks know that Tequila is a made from the Blue Agave plant; Mescals are made from the Agave but not just the blue ones, any mature Agave plant can be used to produce Mescal; Tequila is a form of Mescal. Today it’s a very commercial process while many Mescals are still made with traditional methods.
Juan Pablo Ballesteros discusses about how in the commercial tequila production process they cut the plant way before it’s mature, so they may need to add sugar or other flavors missing from the immature plants.
Nicholas Gilman mentions a few things about Tequila’s origin. It’s original name is “mezcal de tequila” and it was made in the town of Tequila; Mezcal is identified by the area where it is produced.
Nicholas Gilman and Harry Hawk speak with Juan Pablo Ballesteros about the food and ingredients used at Restaurant Limosneros in Mexico City. Juan Pablo sources all his ingredients from Mexico including historically wild forged proteins, truly artisan Mescals and ultra modern craft beers and wine.
We talk about what it means to create modern Mexican food that is still rooted in tradition while creating new dishes, textures and tastes.
