TIME LGBT

Hillary Clinton Comments On Viral ‘Humans of New York’ Photo

The former Secretary of State tells gay child: "Your future is going to be amazing"

Street photographer Brandon Stanton — better known as the creator of Humans of New York — posted a picture Friday of a tearful boy with the caption, “I’m homosexual and I’m afraid about what my future will be and that people won’t like me.”

The post garnered 498,000 ‘Likes’, about standard for a HONY post, but what Stanton may not have expected was a comment from Democratic presidential candidate and former Secretary of State Hillary Clinton.

Clinton wrote, “Prediction from a grown-up: Your future is going to be amazing. You will surprise yourself with what you’re capable of and the incredible things you go on to do. Find the people who love and believe in you – there will be lots of them.”

The photo initially became the subject of controversy when Stanton claimed Facebook had removed it from the site. But a Facebook spokesperson said Saturday the photo had not been intentionally deleted, but had been temporarily unavailable due to a bug. The photo is now available to be seen online, along with Clinton’s comment signed with her distinctive “-H.”

Humans of New York features photographs of ordinary people on the street along with quotes from the subjects, who typically do not identify themselves.

TIME Culture

Former Disney Chief Says Beautiful Women ‘Usually Not Funny’

Michael Eisner disney
Sylvain Gaboury—AP Michael Eisner arrives for opening night for "An American In Paris," at the Palace Theater in New York City on April 12, 2015.

Attractive, humorous women are "impossible to find" in Hollywood, Michael Eisner says

Michael Eisner thinks that funny, beautiful women are hard to find.

That’s what the former Disney CEO told an audience Thursday at the Aspen Ideas Festival, according to The Atlantic.

During an onstage conversation with Goldie Hawn, he theorized on why she’d been so successful: “From my position, the hardest artist to find is a beautiful, funny woman. By far. They usually—boy am I going to get in trouble, I know this goes online—but usually, unbelievably beautiful women, you being an exception, are not funny.”

For her part, Hawn replied that she might owe her comedic talents to the fact that she thought of herself as an “ugly duckling” when she was young.

“You didn’t think you were beautiful,” Eisner said. “I know women who have been told they’re beautiful, they win Miss Arkansas, they don’t ever have to get attention other than with their looks. So they don’t tell a joke. In the history of the motion-picture business, the number of beautiful, really beautiful women — a Lucille Ball — that are funny, is impossible to find.”

Eisner, who served as CEO at Disney from 1984-2005, also held senior posts at ABC and Paramount Pictures.

This article was originally published at The Hollywood Reporter

TIME People

Facebook Photo Reunites Mom With Son Lost for 15 Years

The last time Hope Holland saw her son, Jonathan, he was a curly-haired 3-year-old.

For 15 years she never gave up her dream of being reunited with her youngest son, who was kidnapped by his father, who shared legal custody, and taken to Mexico.

On Wednesday, that long-awaited reunion happened, as the Campbell, California, woman wrapped her arms around her now-18-year-old, and it’s all because of a Facebook photo.

“Happy,” was all Holland managed to say in an interview with NBC Bay Areathe next day, her voice choked with tears. “It’s been a long journey here.”

Last year, Jonathan posted a childhood pic with his brother on Facebook, hoping that somehow his mother, who he had no memory of, or brother would find him.

Holland explained how it all happened on a Go Fund Me page that was set up to raise money for their reunion.

In January, she was signing up for a webinar on Facebook when she a picture of two little boys taking a bath caught her eye.

“At first, my body responded with panic and excitement. Heart palpitations and sweat…my breathing out of control,” she wrote.

She realized it was her children.

“I was the one who had taken the picture, so I obviously could be certain that it was them. Tears uncontrollably fell down my face, my hands were shaking, my body was shaking…” she continued.

She began checking out her son Jonathan’s Facebook page and messaged someone who was looking at the same photos she was scrolling through. That person put her in touch with Jonathan, and three days later they spoke on the phone for the first time. They talked for 80 minutes, and during their second conversation, her son brought up the idea of meeting her.

” I’m so happy and it’s a miracle and I never thought this would ever come, so it’s happy – extremely happy,” Holland told ABC 10 on Wednesday, shortly after their emotional reunion.

Jonathan will spend two months with his mother before heading back to Mexico to finish his senior year of high school but plans to return to California after graduation.

This article was originally published on People.com

TIME celebrities

Sandra Bullock: It’s ‘Open Hunting Season’ on Women in Media

Sandra Bullock
Karwai Tang—WireImage/Getty Images Sandra Bullock attends the World Premiere of "Minions" at Odeon Leicester Square in London on June 11, 2015.

"It’s not because of who we are as people, it’s because of how we look or our age”

While there’s been a noticeable trend of female celebrities speaking out against their treatment in Hollywood, Sandra Bullock is addressing the issues closer to home: how the media sees women in general, particularly when it comes to their age.

During an interview with E! online for her new film, Minions, Bullock — who was recently named People’s Most Beautiful Woman of 2015 — opened up about the pressures of not just being in the spotlight as a movie star, but as a woman.

“I feel like it’s become open hunting season in how women are attacked and it’s not because of who we are as people, it’s because of how we look or our age,” Bullock said, before going on to admit that she’s worried how this will affect her 5-year-old son, Louis. “I’m trying to raise a good man who values and appreciates women, and here we have this attack on women in the media that I don’t see a stop happening.”

Bullock explained that she accepted the People honor, in part, to use the platform to speak out about these issues. “I said if I can talk about the amazing women who I find beautiful, which are these women who rise above and take care of business and do wonderful things, and take care of each other, then I’m more than honored to be on the cover of this.”​

This article originally appeared in EW.com

Read next: Kim Kardashian Talks Hillary Clinton, Gun Control and Feminism

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TIME People

Amnesia Sufferer Reunites with Lost Family After Facebook Post Goes Viral

Ashley Manetta, who has ovarian cancer, claimed not to know who she was or where she was from

Less than 48 hours after a San Diego NBC news station posted the story about a woman suffering from both cancer and amnesia, it appears that she’s found her family – and her name.

The woman whom hospital staffers were calling Sam is actually Ashley Manetta, a 53-year-old resident of Southern California who was born in Pennsylvania. Manetta’s nephew saw the news story online and immediately called his mother. Manetta has since spoke to her relatives on the phone.

“It was extremely emotional. We were all sobbing,” Manetta told NBC 7. “They’re so sorry I had to go through what I did during this time without them.”

Manetta was admitted to a hospital in Carlsbad, California, in February because she was suffering from ovarian cancer, but on top of that, she claimed to have no memory of who she was or where she might be from. To confuse matters further, she spoke with an accent that sounded British or Australian, and she claimed to dream about Australia.

Manetta told NBC 7 that she apparently has visited Australia many times over the course of her life.

The FBI has yet to verify that Manetta is who her family claims, NBC 7 notes, but helped the reunion happen nonetheless. Manetta told the station she plans to live with one of her sisters in Maryland.

This article was originally published on People

TIME advice

5 Easy Ways to Make Your Dining Room More Enjoyable

dining-room-chairs-table
Getty Images

Dining room furniture 101

Do you have a dining room or dining area that you just, well, don’t use? There could be some specific reasons why you’re not using your own space. If you want to, you could make sure your area has one (or more) of these five elements in it — you might find yourself dining in and enjoying the space more.

Coziness

A small nook or space isn’t necessary to enjoy a good meal, but if you want a space that will beckon you for all meals and keep you staying there, you want to aim for a level of intimacy in your dining area. Great news if you live in a small space and the area you’re carving out for dining is already snug. But if you live in a loft or an open floor plan you just want to include elements that will tie the dining area to itself and enclose it slightly: a rug to define the area, a light fixture that adds warm light low near the action, a plant or two to help enclose the space.

Visual stimulation

Though one might argue that the food and the people should be the main show of a dining room, you (and your guests) probably aren’t going to want to hang out too long in a room with blank walls and a boring feel. And you might not ever make your way over to using your dining or breakfast area if there’s just nothing there to look at, smell, feel or experience. It doesn’t have to be a room so full of elements you can’t fit in there, but be sure your dining area has its own look and feel, and isn’t just a design after thought.

Comfortable seating

This is just dining room furniture buying 101: Make sure you can sit in your seating for long periods of time, or else you might always choose your living room couch for dinner time instead of your dining room.

Good lighting

Natural lighting is certainly preferable in many rooms, but might not be possible given your floor plan. In that case you want to supplement your dining area’s light level with good, warm lighting illuminating faces and food. You can do overhead hanging pendants if you’ve got the inclination, but sconces and floor lamps and candles in various combinations can do the trick, as well.

Location in place you’ll actually use

This is perhaps the hardest — but most influential — element to pin down of all. If you want to have a dining area that you use and enjoy, you want to work with your natural inclinations. If you prefer tucking away to your breakfast bar or nook to finish dinner rather than a formal dining room, put your design efforts there for more memorable meals. If you actually enjoy and prefer the feel of your sofa as you dine, consider creating a living area that can pull double-duty as a dining area. The point is to enhance the space you have and that you want to use, not try and force yourself into a change that just doesn’t fit your lifestyle.

This article originally appeared on Apartment Therapy

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TIME Food & Drink

7 Practical Cooking Tips I Learned From Barefoot Contessa

melted-chocolate-bowl
Getty Images

Chocolate tastes better with a touch of coffee powder

I’ll start by saying this: I’m not athletic, nor do I particularly like working out. But after graduating from college, I discovered a motivating factor that got me to the gym: Barefoot Contessa. I don’t have a TV at home, so I’ve been timing my gym workouts for the past five years with episodes of my favorite cooking show.

After all those years and all those episodes (which I’ve seen multiple times), I’ve learned some surprising but practical tips from the inimitable Ina. While I originally went to the gym to lose a few pounds, I ended up gaining a whole lot of knowledge from Barefoot Contessa.

Now, I’ve learned a lot from Ina Garten over the years about food and entertaining in general — keep things simple (with the volume turned up a notch), use good-quality ingredients, shop local when you can, make items ahead of time — but these are the more nitty-gritty tips I’ve gleaned over the course of watching Barefoot Contessa for so many years; the little hidden nuggets of wisdom that weave their way into her narrative as she effortlessly pulls a roast chicken out of the oven or frosts a three-layer cake.

1. Add coffee to chocolate.

This is a recurring tip mentioned throughout many Barefoot Contessa episodes. Whenever Ina is making a chocolate ganache or cake, she adds some freshly brewed coffee or instant coffee powder (or both!) to enhance the flavor of the chocolate.

2. Use a sharp knife to “mash” guacamole.

Before seeing this tip, I used to mash my guacamole with a fork, eliminating almost all the chunks. Now, though, I’ve seen the light: Ina uses a sharp knife to cut through all the guacamole ingredients until everything is combined but still chunky in texture.

3. Add fruit liqueur to fruit.

Similar to the coffee-chocolate trick, Ina adds a splash of various fruit liqueurs to enhance the flavors of fruit dishes. Crème de cassis — a blackcurrant liqueur — is added to the filling of a plum crunch, framboise — a raspberry liqueur — is used in everything from raspberry sauce to a berry trifle, and limoncello — an Italian lemon liqueur — is used in a light fruit salad.

4. Use a saucer to cut tarts out of puff pastry.

Ina is a woman after my own heart, in that she doesn’t like to use unitasker kitchen tools. Instead of buying a tart pan that she’ll only use every once in a while, she traces a sharp knife around a six-inch saucer — placed over a sheet of puff pastry — to cut out circles of puff pastry for tomato-goat cheese tarts.

5. Keep vanilla beans intact when making vanilla extract.

Where many recipes for homemade vanilla extract call for splitting the vanilla bean first, Ina tells you to just drop the whole beans in the jar, pour vodka over them, and wait for the magic to happen. The best part? Pulling out the vanilla beans after they’ve sufficiently infused (or marinated, as she says) and squeezing out those beautiful seeds to use in everything from vanilla ice cream to vanilla sugar.

6. Roast your shrimp.

There’s an episode of Barefoot Contessa, where Ina is making lemon pasta with shrimp, that completely changed the way I cook shrimp. Instead of standing over a pan while the shrimp cook on the stovetop, I now just roast them in the oven. Ina tosses peeled and deveined shrimp on a baking sheet with olive oil, salt, and pepper, and roasts them for six to eight minutes at 400°F. No fussing over whether or not the shrimp are ready to be flipped — just throw them in the oven and they’ll come out perfectly cooked every time.

7. Grate cheese in the food processor.

Before seeing this tip, I used to buy containers of pre-grated Parmesan cheese at the grocery store; I was too lazy to grate it myself on a box grater. But on multiple episodes of Barefoot Contessa, Ina makes mention of the fact that you lose a lot of flavor when you buy pre-grated cheese; it’s at its best when you grate a hunk of cheese right before you plan to eat it. Her quick solution? The food processor. She cuts off the rind, cuts the cheese into chunks, and grinds it right in the food processor. To borrow her signature line: “How easy is that?”

This article originally appeared on The Kitchn

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TIME Food & Drink

This Is the Best Way to Cook Bacon

bacon
James Ransom, Food52

It only takes 15 minutes

No, we’re not trying to deprive you of one of life’s greatest pleasures: cooking bacon in a hot cast iron skillet, watching it curl into crimped little ribbons, smelling it waft up in fierce, meaty clouds, and hearing it sputter and stutter like a seventh grade boy asking a girl to the movies.

We’re trying to help you cook bacon better.

Because as glorious as cooking bacon on the stove can be, it’s also a mess. There’s grease all over the kitchen, and all over you. And because a pan is only so big, making a heaping plate of bacon is something that takes a while—and will leave you smelling like a high-end dog toy. Instead, you should bake your bacon.

bacon-pan
James Ransom, Food52

Here’s how: heat your oven to 400° F, put slices of bacon on a baking sheet—as many as you’d like, just make sure they fit in one layer—and slide it into the oven. The bacon will sizzle in its own rendered fat, cooking evenly. Just 15 minutes or so later, you’ll have those perfect little pork ribbons—with minimal cleanup.

Bonus points: Carefully pour the hot bacon fat into a jar, and store in the fridge. Use as you would lard or butter. Expect awesome, bacon-y flavor.

This article originally appeared on Food52

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TIME advice

How to Make Your Own Sparklers

A fun DIY project for your family

There are many motivations to DIY. Sometimes, as with stock made from scraps, it’s an economical choice. Sometimes, like with yogurt, we might prefer the end product to something store-bought. Sometimes, like with soapmaking and sewing projects, making something by hand lets us exercise our creative impulses and customize our belongings. And sometimes, DIYing isn’t cheaper or easier or faster or higher-quality, but we still try it—just to see if we can.

That’s why, for this Independence Day, I made my own sparklers. Yes, there are some scary-sounding chemicals involved; yes, it’s more expensive than buying a pack at your neighborhood fireworks stand (unless you live in NYC, where even those are hard to come by). But it turned out to be fun and empowering to make something that I’d never imagined I could do myself, and I learned a few things about chemistry along the way.

Note: Before you get started, do check your state and local regulations to be sure that sparklers are legal to use where you live! All good? Let’s do this.

ingredients
Rocky Luten/Food52

What You’ll Need to Make 25 Sparklers:

25 12-inch bamboo skewers
Corrugated cardboard box (such as the one your ingredients were shipped in)

200 grams strontium nitrate* (an oxidizer, necessary for the fuel to combust)
120 grams steel powder* (a metallic fuel that contains iron, which, in this case, makes the sparks)
32 grams aluminum*, bright flake, -325 mesh (another metallic fuel responsible for making the sparks)
2 grams airfloat charcoal* (additional fuel for modifying the burning speed of the sparkler)
6 grams boric acid* (suppresses a possible reaction between the aluminum powder and water)
40 grams dextrin* (a combustible binder used to hold everything else together)
25 mL denatured alcohol, a.k.a. ethanol (available at hardware stores as a fuel)

Wire cutters
Glass liquid measuring cup
Mesh sieve
2 medium glass bowls (the ones in your kitchen will work and can be safely washed clean afterwards)
Small glass bowl or additional measuring cup
Long spoon or spatula
Tall, narrow, preferably disposable container to hold your chemical mix, such as a tall water bottle, a canister of oats, or a Pringles can
Scale that can measure in grams
Rubber gloves
Safety goggles

*These chemicals are usually only sold by the pound, so the most cost-effective way to DIY sparklers is to double, triple, or even quadruple this recipe. Consider ordering a kit like this one containing most of the chemicals from a fireworks supplier, which provides enough to make two batches of this recipe with large leftover amounts of a few of them. By supplementing with extra orders of strontium nitrate, steel, and aluminum, you’ll have plenty of supplies to make another few batches.

How to DIY Sparklers:

1. Make a sparkler drying rack and trim the skewers. Use a skewer to poke 25 holes all the way through the bottom of a corrugated cardboard box, spacing them at least an inch apart, and trim the pointed ends off the skewers using wire cutters.

box
Rocky Luten/Food52
wooden-sticks-cut
Rocky Luten/Food52

Set up the box in a location where it will be undisturbed for a few days, spreading out a layer of craft or newspaper underneath to catch any drips. Position it on its side so that the sparklers will stick out horizontally when you put them in the holes to dry (this will prevent them from dripping down onto their own handles), and secure it with a counterweight inside so that the weight of the sparklers won’t cause it to tip forward.

Note: Protect yourself during the next steps by putting on rubber gloves. Some of the powders you’ll use are very fine and can float up into the air, so you may want to wear safety goggles as well to protect your eyes from stray particles.

2. Prepare your wet ingredients. For the liquid medium holding all the powdered chemicals together, measure 25 mL of ethanol and 75 mL of water into a measuring cup and set aside to use in the next step. (If you’re planning to make a second batch, go ahead and double this batch while you’re at it.)

3. Mix the dry ingredients. One by one, use the scale and small bowl to weigh out the strontium nitrate, steel powder, aluminum, charcoal, and boric acid, and add them to the medium bowl. If any of the chemical powders are clumpy (stronium nitrate, especially), remove clumps using your gloved hand to press them through a sieve as you transfer to the medium bowl.

metal-weigh
Rocky Luten/Food52

Stir everything together, then pour the mixture through the sieve into the second bowl. This step ensures a thorough mixing and lets you remove any missed clumps or large particles. I found it best to push the mixture gently through the sieve with my gloved hand rather than shaking the sieve, to prevent fine particles from flying into the air.

metal-prep-1
Rocky Luten/Food52
metal-prep-2
Rocky Luten/Food52

4. Make a dextrin slurry. That’s right—weigh out the dextrin into the small bowl and add about 25 mL of the ethanol/water solution you made in the last step and stir thoroughly to form a mustard-colored paste. Break up any large clumps in the paste using your spoon or spatula.

paste-weigh
Rocky Luten/Food52
paste-mix
Rocky Luten/Food52

Stir this paste into the bowl of dry chemicals, then dribble in approximately 65 mL more of the ethanol/water solution. The exact amount may vary (and it’s okay if it does), so just add a small of ethanol solution a time until the mixture reaches a thick, smooth, molasses-like texture. Stir to combine, squishing out as many lumps as you can with your spoon or spatula, and watch as your powdered chemicals transform into a shimmery silver solution that makes all this weighing and mixing worth it.

paste-mix-1
Rocky Luten/Food52
paste-mix-2
Rocky Luten/Food52
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Rocky Luten/Food52

5. Dip. Pour the mixture into a tall, narrow, preferably disposable container like a Pringles can for the next step.

Dip and roll the bottom 7 to 8 inches of each skewer in the sparkler mixture, leaving the other 4 to 5 inches bare for a handle, tilting the container of mixture to make it easier. Let as much mixture as possible drip off the skewer back into the container by holding the skewer upside down for a few moments and shaking it gently inside the container—the more thorough you are with this step, the smoother your sparklers will be.

6. Dry. Insert each sparkler into a hole in the drying rack, cover the container of mixture to save it, and let the sparklers dry out for 24 hours.

pringles-1
Rocky Luten/Food52
pringles-2
Rocky Luten/Food52

7. Repeat twice. To finish the sparklers, you’ll need to come back for two more dips (for a total of 3), allowing 24 hours of drying time between each. You’ll likely find that the mixture in the container has thickened a bit overnight, so thin it with a few mL of the ethanol solution if necessary and stir well. Follow the same dipping/drying procedure as before. You’re still aiming for as smooth a coating as possible, but some lumps and bumps are inevitable and won’t be a problem for the finished sparkler.

After a total of three dips and a final dry time of 48 hours, the sparklers are ready to use.

Cleanup
Clean your bowls, sieve, measuring cup(s), and stirrer with soap and water immediately after using them. These items should be easy to clean as long as you don’t allow any sparkler mixture to dry on them—but toss them in the dishwasher after if you want to be extra safe. Be sure to wipe out any metal remains from the bottom of the sink, where they can rust if left in standing water. If any of the solution gets on your skin, don’t fret but do clean it off immediately!

When you’re done dipping, carefully discard the dipping container since it’s been in contact with the chemicals for some time (and if the spatula you used is at all porous, discard that, too). To be safe when discarding your container, newspaper, and anything else with dried sparkler material on it, soak these items in water until they are thoroughly saturated and seal them in plastic bags before throwing them away. Use this same treatment if you need to dispose of any unburnt sparklers. In addition, check your local regulations for any rules applying to disposing of this type of waste.

fire-sparklers
Rocky Luten/Food52

Using the sparklers
These sparklers can be tricky to light, so it’s best to use a lighter with a long handle (to keep your hand safe) or a candle, rather than a short lighter or match. It’s also easy to light the sparklers off one another after the first one is lit. Unless your dipping technique is perfect, these will also burn a bit less evenly than store-bought sparklers—but that’s part of the charm! If they’re difficult to keep lit, try holding them pointing downward (with the handle above the burning part) for a moment.

fire-sparklers-1
Rocky Luten/Food52

Unlike commercial sparklers with wire cores, the bamboo cores of these sparklers will partially burn away as the sparkler sparkles. Because the sparkler material burns faster than the wood, they won’t completely disintegrate but they could drop hot ash, so wear shoes and use extra caution.

As with any fireworks, follow basic safety precautions: Only use them outdoors and have water or a fire extinguisher on hand. Once you’ve burned them, douse the sticks in water before discarding. If you’re storing unused sparklers for later, keep them in a humid place away from heat and flame, and check for rust before using them if they’ve been stored for a while.

Enjoy your homemade sparklers during your summer celebrations (they’re also excellent as gifts and favors). Not only are you making your chemistry teacher proud (and your parents a little scared)—you’re also celebrating your own sense of adventure! You’ve got this.

This article originally appeared on Food52

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TIME Crime

Visa Nixes Cards as Payment Option for Online Sex Ads

The only way to post a sex ad on Backpage.com will be through Bitcoin

Visa has joined MasterCard and American Express in agreeing to withdraw as a payment option from the adult section of Backpage.com—meaning the digital currency Bitcoin will soon be the only way to advertise sex services on the site.

The move comes after Cook County Sheriff Tom Dart in Illinois asked the heads of Visa and MasterCard to withdraw as payment options on the adult section of the site, as part of his crusade to take down Backpage.com, which is widely criticized as a sex trafficking hub. Dart’s office says that Backpage.com has posted over 1.4 million ads for sex in April alone, and that many of the women being advertised are trafficking victims under the control of violent pimps.

Users must pay a small fee (usually $5-$17) to post an ad on the adult page, and Backpage.com earns $9 million in revenue per month from adult services ads alone, according to a spokesman for Dart’s office. The goal of the campaign is to make it harder for pimps and traffickers to place the ads, by removing the most convenient way to pay that small ad placement fee, forcing them to resort to Bitcoin. A request for comment from Backpage.com was not immediately returned.

“Backpage has significantly lowered the barrier to entry for would-be sex traffickers, giving them easy access to millions of johns while cloaking them in anonymity and putting all risk on the shoulders of their victims,” Dart said Wednesday in a statement. “Raising that barrier will lead to less would-be sex traffickers entering the business as well as less victims.”

Dart privately asked the CEOs to withdraw on Monday—MasterCard announced the change on Tuesday, and on Wednesday Visa followed suit. Visa is suspending the processing of payments, but a spokesman noted that a permanent removal would require a review of Backpage.com’s activities, which could take some time. But he also noted that Visa has rules preventing its card from being used for “illegal activity,” and cited the company’s “long history of working with law enforcement.”

American Express had already removed its card as a payment option on the adult section of the site before Dart made his request.

“I commend Visa, MasterCard and American Express for doing the right thing in defunding this criminal enterprise and joining us in the fight to seek justice for sex trafficking victims across the globe,” Dart said.

However, some advocates for sex workers say this change would make voluntary sex workers more vulnerable, not less. “Traffickers and third parties are going to be able to switch to different payment processors. Women (and men) using Backpage, especially those most vulnerable to exploitation with the greatest barriers to transition out of the adult industry, aren’t,” says Katherine Koster, a spokesperson for the Sex Workers Outreach Project. “Backpage (and other sites like Backpage) has historically been a low-barrier way to work indoors independently.” She says that the change in payment method would make it much more difficult for independent sex workers to get customers, which would make them more vulnerable to exploitation by third parties.

The move to get credit cards to withdraw from Backpage.com is part of a larger movement to get companies to do their part to stop sex trafficking. ECPAT, an international non-profit working to end child slavery and prostitution, has developed a set of guidelines for travel and hotel companies to help identify and assist victims of sex trafficking—hotel groups like Hilton and Wyndham, and airlines like Delta have already signed on and pledged to educate their staff members to be on the lookout for victims, and learn how to best help them.

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