An all-girls boarding school in a hilly corner of Connecticut, Atwater is a haven for progressive thinking and feminist intellectuals. The students are smart, driven and worldly; they are also teenagers, learning to find their way. But when they arrive on campus for the start of the Fall term, they're confronted with startling news: an Atwater alumna has made a troubling allegation of sexual misconduct against an unidentified teacher. As the weeks wear on and the administration's efforts to manage the ensuing crisis fall short, these extraordinary young women come to realise that the adults in their lives may not be the protectors they previously believed.
All Girls unfolds over the course of one tumultuous academic year and is told from the point of view of a small cast of diverse, interconnected characters as they navigate the social mores of prep school life and the broader, more universal challenges of growing up. The trials of adolescent girlhood are pitched against the backdrop of sexual assault, consent, anxiety and the ways that our culture looks to young women as trendsetters, but otherwise silences their voices and discounts their opinions. The story that emerges is a richly detailed, impeccably layered, and emotionally nuanced depiction of what it means to come of age in a female body today.
(Makes about 1/2 cup)
1/2 cup mayonnaise
2 1/2 Tbsp sriracha, or to taste
1 tsp smoked paprika
1 tsp garlic powder (I used "Lord of the Fries Brew Pub Garlic Fries Seasoning")
1/2 Tbsp pickle or caper juice + more to taste
Stir together ingredients in a small bowl. Taste and add additional Sriracha or seasoning as desired. Cover and chill until ready to use. Will keep for about a week to ten days in fridge.
Mahalo to St. Martin's Press and The Book Club Cookbook for the review copies of the book and for hosting this fun event. I received no compensation for my participation and, as always, my thoughts and opinions are my own.
Find The Book Club Cookbook here: