Tieghan Gerard’s Refusal to Take Responsibility for Her Content is Part of an Ongoing Pattern
Tieghan Gerard’s popular food blog Half Baked Harvest is riddled with misinformation, cultural appropriation, and racist stereotypes.
In light of Tieghan Gerard’s most recent instance of cultural appropriation, I wanted to document other examples of racist stereotypes, misinformation, cultural appropriation, and microaggressions in the content she publishes to an audience of millions. The publication of this kind of content, and Gerard’s refusal to take responsibility for it, make up a dangerous pattern that ultimately upholds White supremacy. Gerard is directly profiting from BIPOC culinary traditions while spreading misinformation about those very traditions. Moreover, her refusal to correct instances of misrepresentation, dismissal of BIPOC readers, and targeted strategy of responding solely to positive feedback or responding to criticism with flippant deflections are a complete abnegation of her responsibilities as a major creator of online food content.
While these excerpts are by no means an exhaustive look, I hope they will give some insight into the nature of Gerard’s content. Many of the posts highlighted here are followed by comment sections in which readers offer constructive critiques and share resources. Gerard either does not respond or responds with deflections. Occasionally, she vaguely references criticism, deploying a narrative of White victimhood to center herself and her perceptions of “negativity and hate.”
October 16, 2012 | “Bourbon Chicken”
Who knew there were so many chinese chicken sauce recipes out there? Orange chicken, sesame chicken, honey sesame chicken, sweat and sour chicken, honey chili chicken and that is just the few I have come across recently!
January 17, 2013 | “Kung Pao Chicken”
3. So about these photo’s. What do you think? Do they make you want to grab a fork and dig in? Or if your cool, pick up those chopsticks? Or maybe it makes you want to learn how to properly use chopsticks? For me, chopsticks are a great idea that unfortunately, I execute very poorly! Seriously, how do you go about eating rice with those cute little sticks?
February 28, 2013 | “Fiesta Chicken + Cilantro Lime Rice Fajita Bowl with Avocado Chipotle Crema”
Oh, and those cool straw hats that I think they wear down in Mexico. I say think because I have never actually been to Mexico. Unless, you count my little fiesta I had in my kitchen the other day.
You know what’s really cool about cooking? How you can experience so many different cultures through food. Some of my favorites are Thai, Chinese and Indian. But I really had fun with these Fajita Bowls. I am pretty sure, no I am sure, it was because Mexico sounds awesome right about now. Sun, beach, mariachi bands and of the 8o degrees (um, I see a theme here).
April 18, 2013 | “Banh Mi Asian Burgers”
I am going to be honest. I have no idea how to pronounce Banh Mi.
March 15, 2015 | “Grilled Pineapple Caprese Eggs Benedict with Coconut-Almond Hollandaise”
SOOO, now I have to go make more. You see my Mom and brother are home from China!! Meaning, mom needs to try this and I need to hear all about their China trip. I do already know that Red got 4th place, which is pretty good considering he was the youngest competitor and highest scoring American. He also got an award for being the top young athlete. On a completely different note, I also heard the toilets over there are in the ground…with no toilet paper (my mom said she carried her own with her) …YIKES!
August 7, 2015 | “Double Chocolate Hawaiian Tiramisu”
With a little matcha too…
But only if you’re into it. I kind of sort of wanted to include the matcha cream in the title, but then I didn’t want to scare anyone off, since this recipe can be made with or without it and either way it’s a KILLER recipe.
So yeah, I just didn’t want to freak anyone out, but for the matcha lovers out there, this is a dessert you must, must try. And for anyone else out there, well, you guys should try it too, cause it’s double chocolate tiramisu!
July 6, 2016 | “15 Minute Bangkok Peanut Mango Pasta”
What I love about this recipe is that unlike other Thai recipes, this actually uses real deal pasta. Not rice noodles, but like real Italian spaghetti. Don’t get me wrong, I love rice noodles, but sometimes I really just want PASTA, you know?
To be honest, a lot of times the dishes I make myself for dinner are ones you don’t ever see here. Often with recipes that call for rice noodles or something a bit out there, I’ll just sub angel hair or spaghetti. I always felt like that was such the “wrong” thing to do that I never thought to let you guys in on my little secret, but then Food and Wine did it, so I thought ohhhhh, maybe it’s not so “wrong”.
COOL! Now we can eat Thai food, but with like an Italian twist, lovin it. 🙂
November 2, 2016 | “Thai Pomegranate Chicken Khao Soi Noodle Soup”
Chicken Khao Soi is a northern Thai chicken noodle soup made up simply of curry paste, coconut milk and chicken. Honestly, this is one of the easiest recipes ever. The secret is the khao soi curry paste, which Brendan and Lyndsie sent me straight from Thailand along with the egg noodles also needed to complete this soup. They sent me a bunch of other foods too…but it’s all in Thai and I have not a clue as to what it is. Think of things that look like dried mushrooms, chile peppers, spices and some weird white things that look like they belong on the bottom of the ocean…not gonna lie, I’m kind of creeped out by them. Maybe those guys can enlighten me when they come for Christmas.
January 3, 2018 | “Quick Kale and Mushroom Pho”
Today I’m sharing one of my most favorite recipes I’ve ever created. Up until a couple of weeks ago, I was a Pho “newbie”. Meaning, I hadn’t ever had a real bowl of traditional Vietnamese Pho. Sure, I’ve had similar soups, but nothing that even compared to the slow cooked, traditional beef pho.
That is until last week, when I first made Pho and became obsessed.
January 25, 2018 | “Mexican Hot Pot with Avocado Crema”
Have you guys ever had hot pot? I am personally fairly new to the concept, but after making my first Pho a few weeks back, I was hooked on the idea.
In fact, according to the experts at McCormick Hot Pot is one of the key trends in their 2018 Flavor Forecast!
If you’re too are new to the concept, hot pot is traditionally a Chinese soup consisting of simmering Asian flavored broth that’s served at the dinner table. While the broth simmers, you add different ingredients like meats and veggies to the hot broth, which cook up right at the table. The broth is usually ladled over noodles, like in a classic Pho recipe.
I think of Hot Pot kind of like the soup version of fondue. It’s a really fun dish to entertain with, and allows for guests to customize their own bowls of soup.
I’ve already decided that my next Hot Pot recipe is going to be a Korean hot pot! Totally doing this once we return home from Korea, I cannot wait to get some inspiration there. Until then, you guys have to try out this Mexican inspired Hot Pot.
May 31, 2018 | “Weeknight 20 Minute Spicy Udon Noodles”
Well let me back up a bit. I love the the idea of takeout. It’s fun, it’s quick, it’s mess free, and it’s just EASY. What I don’t love about takeout? The fact that I am eating cartons full of food that’s most likely full of ingredients that are not good for me. Read mass amounts of salt, sugar, weird meats, and fats.
Um? No thank you to all of that.
Enter these udon noodles. They taste like takeout, look like takeout, but are better, healthier, and quicker than takeout.
May 28, 2020 | “25 Minute Korean Bulgogi BBQ Chicken with Spicy Garlic Butter Corn”
Thursday night Korean takeout…made quickly at home?
Yes, yes, yes, it’s my favorite kind of night. You all know how much I love cooking Asian inspired recipes at home. Ever since our family’s trip to South Korea for the Olympics, Korean style cooking will always be my weakness. It’s always so good. Sure, this is not your traditional bowl of Korean style bulgogi, but bulgogi is really all about the sauce…or hot sauce. The actual translation means fire meat. Trust me, this bulgogi (plus homemade yum yum sauce) are spot on and so delicious.
So while the chicken itself is pretty classic, the spicy garlic butter corn is the “wild card” vegetable. As you can probably imagine, it’s a pretty delicious addition. And very seasonal for the time of year we are entering. As we change seasons, I love incorporating seasonal produce into everything I’m cooking. Since I recently stocked up on fresh ears of sweet corn, it was my go-to vegetable of choice for this recipe.
June 1, 2020 | “A Moment of Respect”
On June 1, 2020, Gerard published “A Moment of Respect,” in which she stated she was “pausing” her content “in response to the racial tension taking place across our country.” She did not mention George Floyd, police brutality, or Black lives by name. In the comments, she refused to engage meaningfully with readers who asked her to speak up and use her platform, and she did not push back against the racism expressed by some of her readers, instead posting supportive replies.
June 5, 2020 | “Southern Double Crusted Cinnamon Sugar Peach Cobbler”
On June 5, 2020, Tieghan resumed posting with “Southern Double Crusted Cinnamon Sugar Peach Cobbler,” in which she described making a peach cobbler allegedly based on a recipe from Abby Fisher’s What Mrs. Fisher Knows About Old Southern Cooking (1881).
Gerard stated:
I had so much fun reading about Abby and the way she made this classic cobbler her own. It inspired me to make my own version and to share her unique and inspiring story. I didn’t completely recreate her recipe…although I’m sure it’s delicious…but instead borrowed bits and pieces from it. Abby’s was just a little involved and I always try to simplify whenever possible.
When readers pointed out that Gerard was literally modifying and profiting from the work of a formerly enslaved Black woman, Gerard did not respond.
One reader noted:
I was so intrigued by your story of it that I actually ordered a copy of the original 1881 cookbook, What Mrs. Fisher Knows about Old Southern Cooking, and her recipe for Peach Cobbler (#143) bears absolutely no resemblance to yours. Your recipe appears to actually be inspired by Disney’s Liberty Inn cobbler recipe, which they also implausibly claim was inspired by Mrs. Fisher’s. It is their recipe which calls for a biscuit/crumble topping and the use of plastic wrap that would not have been available in 1881. https://disneyparks.disney.go.com/blog/2017/02/historic-peach-cobbler-recipe-honors-black-history-month-at-epcot/
Please more thoughtful and considerate in your research and claims for inspiration. Your readers expect better of you. And shame on Disney, too. 🙁
Again, these excerpts are just a sampling. I implore consumers of Gerard’s content to demand accountability, think critically about the recipes they use, and follow the ongoing conversation (I’ll try to keep adding to this list):
Alang, Navneet. “Alison Roman and the Global Pantry Problem.” Eater, 20 May 2020.
“Cultural Appropriation or Appreciation” Discussion. CBS’s The Talk, 26 February 2021.
Dorsey, Jenney. “Food and Microaggressions.” 27 February 2021.
Du, Rebecca. “My Thoughts on HalfBakedHarvest’s ‘Pho’ Recipe.” 20 February 2021.
@naturallyella Instagram highlights on HalfBakedHarvest’s history of cultural appropriation
