Blog #2

Topic 1: Child Influencers & Parental Control

The rise of child influencers has sparked concerns over the lack of regulation and the effects of early exposure to fame on young children. Parents play a crucial role in controlling their children’s online presence, but without proper guidance, children may face psychological challenges and unrealistic pressures created by the digital world. The article emphasizes the urgent need for protective regulations and the impact of parents’ decisions on their children’s future. It also makes us ask if their parents are making the right decision to put their children on a platform. When should social media be introduced to children in today’s society?

Article 1: ‘We cannot normalize having 10-year-old children working as influencers’: The challenge of controlling underage content creators | Technology 

  • This article examines the ethical considerations surrounding child influencers and the responsibility that parents hold in shaping their child’s online image. It touches on the blurred lines between parental management and exploitation, especially when content creation becomes a source of income. The article also discusses the long-term effects of a child’s digital footprint, potentially influencing their self-esteem and identity.
  • Quote: “Children learn what we teach them. We are their role models. If parents normalize this online overexposure, then this will be normal for them, although we still do not know the consequences.”

Topic 2: Cultural Appropriation in Fashion

Fast fashion companies, particularly brands like SHEIN, have been criticized for appropriating cultural symbols and traditions without respecting their origins. The industry has commodified cultural identities for profit, raising ethical concerns about exploiting culture and labor. This practice reduces deeply rooted traditions into fleeting trends, and this article emphasizes the need for greater cultural awareness and accountability within fashion. At the same time, many would argue that it’s the easiest way to share culture at affordable prices, even if it’s been modified. When does it become appropriation and how should culture be restricted in this way?

Article 2: SHEIN and the Prevalence of Cultural Exploitation in Fast Fashion – Reclamation Magazine 

  • This article explores the ways in which brands like SHEIN profit from cultural appropriation, examining how they repurpose cultural symbols into mass-produced fashion items without giving credit to their origins. It highlights how fast fashion contributes to the erasure of cultural significance, and it also addresses the exploitation of underpaid workers who often come from the very cultures being appropriated.
  • Quote: “By reducing aspects of people’s identity to items that exist for the sake of a particular trend or aesthetic, these brands diminish the significance of rich cultural traditions, while simultaneously exploiting those who they so heavily borrow from.”

Topic 3: Digital Nomadism & Countries’ Populations

With the rise of digital nomadism, many countries are experiencing a shift in population dynamics as remote workers relocate to different regions. While this trend offers economic benefits for host countries, it can also lead to concerns about local displacement, rising costs of living, and cultural dilution. Governments are beginning to grapple with the implications of attracting digital nomads while protecting the interests of their citizens. Is it ethical to be living a life of luxury in a country whose population is struggling when you are being paid for a job from abroad?

One Fish, Two Fish, Red Fish, Blue Fish… now Baked Fish!

Fish! My parents were raised on it since fish is the one thing that is overabundant in Bangladesh, in addition to rice, tea, and people. Whether it be itty-bitty fish turned into shutki (dried fish) or large catfish, there were always at least two to three fish dishes every day of the week. Something expensive like chicken or beef was bought when someone was coming to visit, but the one thing that always was on the table was some sort of fish. So you can only imagine how confused my parents were when they immigrated to the States in the early 2000s to find the opposite to be true here. Some of the fish they loved from Bangladesh they couldn’t even find and ones they could easily source like Rui (Rohu) or Ilish (Hilsa) were super expensive or looked so different from native breeds my Mom would say they were a different fish altogether. For those reasons my Brother and I grew up to be very picky around fish, we hated it for all the bones involved and felt like it smelled horrible and would always prefer having a chicken, turkey, or beef dish over it.

My Mom understood in many parts and adapted to it since she’d rather her kids eat something, even if it meant changing her diet habits. As we grew up and began to cook on our own, she started cooking fish more and more often for just her and my Father, while we made something separate like chicken coconut curry for ourselves. It wasn’t until a day when I got sick of making the same chicken, turkey, and beef rotation for my Brother and me that I felt like finally trying to cook and eat fish just to escape the plainness of our routine. My Mom went with me that day to our local fish market and decided that she would teach me how to pick out fish, just like how she had taught me everything else about cooking from which of our pans to use for what, which seasonings did what, how much she usually used, what oil to use, and everything else that comes with cooking. That’s not to say everything my Mom did is what I do now, I cook in some ways she disapproves of and I disapprove of some of the ways she cooks as well. We ended up picking fresh tilapia filets since the whole fishes were scaring me senseless with their cloudy beady eyes and floppy wet lips. You can use whatever fish you want though! 

The things you will need though at a minimum:

  • Your Fish of Choice (I recommend skinless & bone-free)
  • Lal Mirch (Lal Mirch)
  • Jeera Powder (Cumin)
  • Dhaniya Powder (Coriander)
  • HoludPowder (Turmeric)
  • Shorshe seeds (Mustard)
  • Ginger & Garlic (Powder, Paste, Etc)
  • Butter/Olive Oil

There aren’t any exact measurements for these ingredients since they’ve never been measured in my house, just half a cap or random spoonfuls. It’s kind of like a game of guess-check where you add or subtract things according to what you think is best, especially since this recipe is often modified based on the amount, type, or general taste of the fish. If you have no clue you can try and cheat a bit by asking Google the “common,” amount of seasoning suggested for your exact amount, but I think the best way to do this recipe justice as well as learn the art of cooking is to just try it out and use your intuition. 

Now do as follows:

  1. Preheat your oven first to around 400° F.  (I find baking the best method for fish since you keep all the delicious juices in it + you’re less likely to burn the fish/seasonings on it! It’s also technically the most traditional since my Mom’s family usually used a tandoor which is an oven made of clay)
  2. Next, find a tray or oven-safe container where you can bake your fish. You can line the tray with parchment paper or aluminum foil for a quick cleanup, but begin to add some olive oil/melted butter to the bottom of it to keep your fish from sticking to it.
  3. Mix around a tablespoon of each powdered seasoning, and around 5 mustard seeds for each pound of fish you have in a bowl. Add a tablespoon of ginger/garlic paste (extra great if you made it yourself!), or otherwise around 1 tablespoon of garlic and ginger powders respectively. 
  4. Now coat each filet of your fish on each side with the seasoning mix and a bit of water so it all sticks well on it. Lay out your fish so none of it touches each other on your tray.
  5. Spray/Drizzle the top of all your fish with some melted butter or olive oil. You can optionally add some extra red chili powder for color and flavor or perhaps lemon slices.
  6. Now leave it to cook for 8-10 minutes per inch of thickness of the filet in the oven. Serve over rice when done and enjoy!

I hope you’ll enjoy my semi-traditional Bengali fish recipe! Let it become yours and hopefully, it’ll taste wonderful!