Arts & Entertainment
Terry Crews apologizes for calling children of same-sex parents ‘severely malnourished’
The ‘Brooklyn Nine-Nine’ star calls the remark ‘poorly worded’
Terry Crews has apologized for saying that children of same-sex parents will be “severely malnourished,” calling his remark “poorly worded.”
The comment was sparked after the “Brooklyn Nine-Nine” star began to criticize a New York Times’ op-ed titled “Why Does Obama Scold Black Boys?”
If a successful black man can’t advise the black male youth of the next generation, who will?
— terry crews (@terrycrews) February 24, 2019
THE STREET. That’s who.
Why Does Obama Scold Black Boys? https://t.co/p7RIFzS2sO
You can speak with us— just not FOR US. There is a big difference.
— terry crews (@terrycrews) February 24, 2019
Later, the conversation shifted to single parents and same-sex parents.
“I’ve reiterated many times that
One user challenged him on his same-sex parenting comment saying “Love is not gendered. A child will not starve with only one gender loving them.”
“But they will be severely malnourished,” Crews replied.
Wonder if any of the #BrooklynNineNine cast are going to address the disgusting things terry crews is tweeting pic.twitter.com/8znPusepOQ
— auguste (@astdelagrange) March 2, 2019
After the comment was met with criticism, Crews deleted the tweet and apologized.
“I apologize to anyone who was hurt by my “severely malnourished” tweet. It was in response to someone who said kids wouldn’t ‘starve,'” Crews wrote. “It was poorly worded so I deleted it.”
I apologize to anyone who was hurt by my “severely malnourished” tweet. It was in response to someone who said kids wouldn’t “starve”.
— terry crews (@terrycrews) March 1, 2019
It was poorly worded so I deleted it.
However, Crews still stood firm in his belief that children need to be raised by a mother and a father.
I understand you trying to cancel the concept of a father but without one YOU WOULDN’T EXIST, SIR. https://t.co/mZfQIiSTiB
— terry crews (@terrycrews) March 2, 2019
You apparently thought I was your puppet. But I have a mind of my own, and can see and think very clearly.
— terry crews (@terrycrews) March 2, 2019
The “phobic” tag is the most feared public tag next to racist.
I don’t fear it because I am neither.
Bullies come in all shapes and sizes. https://t.co/wuBRM2SdEo
I have another very controversial statement to make, and I will since I’m “canceled” anyway.
— terry crews (@terrycrews) March 2, 2019
As a human being there are things you can only get from your mother.
I explained it just like I meant to. You need both. https://t.co/2aXCUEiHDW
— terry crews (@terrycrews) March 2, 2019
a&e features
Eastern Shore chef named James Beard Finalist
Harley Peet creates inventive food in an inclusive space
In a small Eastern Shore town filled with boutiques, galleries, and the occasional cry of waterfowl from the Chesapeake, Chef Harley Peet is most at home. In his Viennese-inflected, Maryland-sourced fine-dining destination Bas Rouge, Peet draws from his Northern Michigan upbringing, Culinary Institute of America education, and identity as a gay man, for inspiration.
And recently, Peet was named a James Beard Finalist for Best Chef: Mid-Atlantic – the first “Best Chef: Mid-Atlantic” finalist representing the Eastern Shore.
Peet, after graduation from the Culinary Institute of America, took a position as sous chef at Tilghman Island Inn, not far from Bas Rouge. Falling in love with the Eastern Shore, he continued his passion for racing sailboats, boating, gardening, and fishing, and living his somewhat pastoral life as he opened Bas Rouge in 2016 as head chef, a restaurant part of the Bluepoint Hospitality group, which runs more than a dozen concepts in and around Easton, Md.
Coming from a rural area and being gay, Peet knew he had his work cut out for him. He was always aware that the service and hospitality industry “can be down and dirty and rough.”
Now as a leader in the kitchen, he aims to “set a good example, and treat people how I want to be treated. I also want to make sure if you’re at our establishment, I’m the first to stand up and say something.”
The Bas Rouge cuisine, he says, is Contemporary European. “I’m inspired by old-world techniques of countries like Austria, Germany, and France, but I love putting a new spin on classic dishes and finding innovative ways to incorporate the bounty of local Chesapeake ingredients.”
His proudest dish: the humble-yet-elevated Wiener Schnitzel. “It is authentic to what one would expect to find in Vienna, down to the Lingonberries.” From his in-house bakery, Peet dries and grinds the housemade Kaiser-Semmel bread to use as the breadcrumbs.
Peet works to support the LGBTQ community inside and outside of the kitchen. “I love that our Bluepoint Hospitality team has created welcoming spaces where our patrons feel comfortable dining at each of our establishments. Our staff have a genuine respect for one another and work together free of judgment.”
Representing Bluepoint, Peet has participated in events like Chefs for Equality with the Human Rights Campaign, advocating for LGBTQ rights.
At Bas Rouge, Peet brings together his passion for inclusion steeped in a sustainability ethic. He sees environmental stewardship as a way of life. Peet and his husband have lived and worked on their own organic farm for several years. Through research in Europe, he learned about international marine sourcing. Witnessing the impacts of overfishing, Peet considers his own role in promoting eco-friendly practices at Bas Rouge. To that end, he ensures responsible sourcing commitments through his purveyors, relationships that have helped create significant change in how people dine in Easton.
“I have built great relationships in the community and there’s nothing better than one of our long-standing purveyors stopping in with a cooler of fresh fish from the Chesapeake Bay. This goes especially for catching and plating the invasive blue catfish species, which helps control the species’ threat to the local ecosystem.
Through his kitchen exploits, Peet expressed a unique connection to another gay icon in a rural fine-dining restaurant: Patrick O’Connell, of three Michelin starred Inn at Little Washington. In fact, Peet’s husband helped design some of O’Connell’s kitchen spaces. They’ve both been able to navigate treacherous restaurant-industry waters, and have come out triumphant and celebrated. Of O’Connell, Peet says that he “sees [his restaurants] as canvas, all artistry, he sees this as every night is a show.” But at the same time, his “judgment-free space makes him a role model.”
Being in Easton itself is not without challenges. Sourcing is a challenge, having to either fly or ship in ingredients, whereas urban restaurants have the benefit of trucking, he says. The small town “is romantic and charming,” but logistics are difficult – one of the reasons that Peet ensures his team is diverse, building in different viewpoints, and also “making things a hell of a lot more fun.”
Reflecting on challenges and finding (and creating) space on the Eastern Shore, Peet confirmed how important it was to surround himself with people who set a good example, and “if you don’t like the way something is going, fuck them and move on.”
Team DC, the umbrella organization for LGBTQ-friendly sports teams and leagues in the D.C. area, held its annual Night of Champions Awards Gala on Saturday, April 20 at the Hilton National Mall. The organization gave out scholarships to area LGBTQ student athletes as well as awards to the Different Drummers, Kelly Laczko of Duplex Diner, Stacy Smith of the Edmund Burke School, Bryan Frank of Triout, JC Adams of DCG Basketball and the DC Gay Flag Football League.
(Washington Blade photos by Michael Key)
The 2024 National Cannabis Festival was held at the Fields at RFK Stadium on April 19-20.
(Washington Blade photos by Michael Key)
Covering the @NatlCannaFest at RFK Stadium for @WashBlade . Stop by the LGBTQ+ booth and pick up a paper if you are here. pic.twitter.com/is7hnsaPns
— Michael Patrick Key (@MichaelKeyWB) April 20, 2024
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