{"id":28342,"date":"2014-10-10T02:03:45","date_gmt":"2014-10-09T18:03:45","guid":{"rendered":"https:\/\/canadianinquirer.net\/v1\/?p=28342"},"modified":"2014-10-10T09:50:54","modified_gmt":"2014-10-10T01:50:54","slug":"thug-kitchen-bloggers-bring-their-dirty-talk-about-eating-clean-to-a-new-cookbook","status":"publish","type":"post","link":"https:\/\/canadianinquirer.net\/v1\/2014\/10\/10\/thug-kitchen-bloggers-bring-their-dirty-talk-about-eating-clean-to-a-new-cookbook\/","title":{"rendered":"\u2019Thug Kitchen\u2019 bloggers bring their dirty talk about eating clean to a new cookbook"},"content":{"rendered":"<p><iframe loading=\"lazy\" width=\"560\" height=\"315\" src=\"\/\/www.youtube.com\/embed\/Ar7g_26QWu0\" frameborder=\"0\" allowfullscreen><\/iframe><\/p>\n<p>NEW YORK\u2014When it comes to clean eating, Michelle Davis and Matt Holloway aren\u2019t afraid of talking dirty. Their motto pretty much says it all:<\/p>\n<p>\u201cEat like you give a (expletive).\u201d<\/p>\n<p>So goes the tone of \u201cThug Kitchen,\u201d the pair\u2019s wildly popular\u2014and profoundly profane\u2014vegan cooking blog that\u2019s now given birth to a cookbook by the same name. Davis and Holloway, 29-year-old friends living in Los Angeles, launched the blog anonymously in 2012, mostly to amuse themselves (hence, all the swearing) and be creative.<\/p>\n<p>\u201cIt didn\u2019t occur to us\u201d to use our names, Davis said in a recent interview. \u201cIt wasn\u2019t something we were sharing around, and when it got popular we just kept it the way it was because (anonymity) had clearly worked.\u201d<\/p>\n<p>What really works is the pair\u2019s disarmingly\u2014some might argue alarmingly\u2014rude admonishments to eat more produce. It\u2019s a refreshing change from the usual soft, warm and fuzzy ethos that generally flavours the vegan cooking world. Which is to say, \u201cThug Kitchen\u201d is as much trash talk as it is tofu.<\/p>\n<p>Need another taste?<\/p>\n<p>\u201cYou think you can\u2019t live without meat every (expletive) day? Well, guess what? You can\u2019t live with that (expletive) either, at least not for as long as you should,\u201d they write in the book, which was released this week. \u201cEat like you give a (expletive) and your whole body will thank you.\u201d<\/p>\n<p>Davis and Holloway, who have since quit day jobs in retail to focus on \u201cThug Kitchen,\u201d recently sat down to talk about the cookbook, their propensity for profanity, and why they want to buy Gwyneth Paltrow a drink.<\/p>\n<p style=\"text-align: center;\">***<\/p>\n<p>Associated Press: Why do you use profanity in your writing?<\/p>\n<p>Holloway: It was interesting to see how a lot of other blogs talk on their sites and the way that they describe their food. They have really beautiful photos and to have a nice photo and swear words next to that was really funny to us.<\/p>\n<p>Davis: Yeah, and we swear on the site because we swear in real life. Why would we change that? The only way we\u2019re gonna keep the project going is if we think it\u2019s funny, so we had to make it easy on ourselves.<\/p>\n<p>AP: At what point with the blog did you think, \u201cWhoa, this isn\u2019t just for us anymore! We have a following!\u201d<\/p>\n<p>Holloway: Probably when Gwyneth Paltrow mentioned us on \u201cRachael Ray\u201d (as a food blog she follows) was so surprising to us. We had no idea that was coming.<\/p>\n<p>Davis: That was super surreal.<\/p>\n<p>Holloway: We were at our day jobs and we were getting emails from our readers being like, \u201cGwyneth just mentioned you on \u2018Rachael Ray,\u201d\u2018 and we just dismissed it like, \u201cAh, she was talking about something else. It\u2019s not us. There\u2019s no way.\u201d When we actually saw the video clip it was so surreal.<\/p>\n<p>Davis: Yeah, we\u2019d better work a little harder (laughter). Our Google analytics crashed. We couldn\u2019t even brag about (the number of page hits.) We owe Gwyneth a drink for sure.<\/p>\n<p>Holloway: Our favourite (example of success is) when we checked the analytics one day was you can see the territories where people are reading the site and it was from a NASA Control Center&#8230;<\/p>\n<p>Davis: In the middle of the Pacific Ocean and someone had shared it around the office&#8230;<\/p>\n<p>Holloway: So there\u2019s like 14 people at NASA reading our website and we\u2019re like, \u201cGuys, get to work.\u201d<\/p>\n<p>AP: A lot of people have food blogs and write cookbooks. What do you bring to this platform that\u2019s different besides the gimmick of swearing and (previously) keeping your identities secret? What\u2019s different about your approach to food?<\/p>\n<p>Davis: I think we talk about it in a more relatable way. I remember the frustration of teaching myself to cook and what kind of roadblocks I would come against, so we try to acknowledge that in the recipes. I\u2019ll be like, \u201cI know this part is terrible but just keep going and you\u2019re gonna get there\u201d so people don\u2019t feel like they\u2019re alone in the struggle of trying to make themselves a healthy plate of food.<\/p>\n<h6>Online<\/h6>\n<p><a href=\"http:\/\/www.thugkitchen.com\/\">http:\/\/www.thugkitchen.com\/<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>NEW YORK\u2014When it comes to clean eating, Michelle Davis and Matt Holloway aren\u2019t afraid of talking dirty. Their motto pretty &hellip;<\/p>\n","protected":false},"author":44,"featured_media":28343,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[69],"tags":[],"class_list":["post-28342","post","type-post","status-publish","format-standard","has-post-thumbnail","category-food","mauthors-alicia-rancilio","mauthors-the-associated-press"],"_links":{"self":[{"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/posts\/28342","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/users\/44"}],"replies":[{"embeddable":true,"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/comments?post=28342"}],"version-history":[{"count":0,"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/posts\/28342\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/media\/28343"}],"wp:attachment":[{"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/media?parent=28342"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/categories?post=28342"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/tags?post=28342"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}