- Publisher |
- Food & Wine Pro
- Media Type |
- audio
- Podknife tags |
- Food,
- Hospitality,
- Interview,
- Restaurants
Chefs and restaurant workers take great care of everyone else, but often they need a little help themselves. Each week, Food & Wine’s senior editor Kat Kinsman talks with hospitality pros about how they manage their business, brain, and body for the long haul.
Some of our very special guests include Samin Nosrat, Angie Mar, Seamus Mullen, David Chang, Pete Wells, and more.
Subscribe now.
- People |
- Country Of Origin |
- USA
- Produced In |
- Brooklyn, NY
- Premiere Date |
- 2019-03-05
- Frequency |
- Weekly
- Explicit |
- No
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Submit ReviewLike many of us, Nigella Lawson has spent the last 13 months hunkered at home, in an endless cycle of cooking, eating, washing up (reluctantly), and doing it all again just hours later. Unlike the rest of us, she's adapted her practices into a glorious cookbook—called Cook, Eat, Repeat—that celebrates and elevates this cycle into something contemplative and pleasurable. The renowned author and TV star joined Communal Table for an intimate conversation about isolation, grief, keeping house, re-entering society, the nature of gathering, and the pleasures of a long and non-photogenic braise.
Nigella Lawson
Cook, Eat, Repeat
Antara's Mom's Instagram
https://www.instagram.com/pal_dough_pal/
Tadka Dal with Roti
https://www.foodandwine.com/recipes/tadka-dal-with-roti
Nigella's Chicken in a Pot with Lemon Orzo
https://www.foodandwine.com/recipes/chicken-in-a-pot-with-lemon-orzo
Best Practices: Nigella Lawson
https://www.foodandwine.com/fwpro/best-practices-nigella-lawson
Food & Wine Pro
https://www.foodandwine.com/fwpro
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We're living in a golden age of Preeti Mistry and the world is so much more delicious for it. The Juhu Beach Club chef, cookbook author, speaker, and podcaster (among other things) can currently be seen teaching kids and puppets alike about the marvelous universe of herbs and spices on the Netflix show Waffles and Mochi; heard on their new podcast Loading Dock Talks in conversation with food and justice activists; read on their super feisty and smart social media feeds; and channeled via their vibrant and joyful recipes and spice blends. Mistry joined Communal Table from amid the California redwoods to talk about thoughtful representation, who gets to be called a chef, how to monetize talent, and why joy is so essential.
Preeti's Site
https://twitter.com/chefpmistry
https://www.instagram.com/chefpmistry/
Waffles and Mochi
https://www.wafflesandmochi.org/
More about Preeti's spice blends
https://www.foodandwine.com/seasonings/spices/chef-spice-blends
Food & Wine Pro
https://www.foodandwine.com/fwpro
Listen to these great podcasts:
Loading Dock Talks: dock-talks.simplecast.com/">https://loading-dock-talks.simplecast.com/
Copper & Heat: https://www.copperandheat.com/
Afros & Knives: https://www.afrosandknives.com/
Home Cooking: https://homecooking.show/
Extra Spicy: https://www.sfchronicle.com/projects/podcasts/extra-spicy/
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When chef Sam Fore sees something she can fix, she jumps in to help. As the restaurant industry was devastated by COVID-19, she joined The LEE Initiative to help make sure that workers were being fed—and help create a system where the whole community could benefit in the long term. That's just who she is as a person, but it wasn't until recently that she offered that kind of care to herself, in the form of starting therapy. In part two of this two-part conversation, Fore talks about the nitty-gritty of building sustainable relationships between restaurants and farms, how stigma gets in the way of mental healthcare (especially in the South Asian community), and what it means to have your food on the cover of a magazine.
Listen to Part One
https://www.foodandwine.com/fwpro/communal-table-podcast-sam-fore
Tuk Tuk Sri Lankan Bites
Follow Sam on Instagram
https://www.instagram.com/tuktuklex/
The LEE Initiative
https://www.leeinitiative.org/
Sam on Medium
https://heated.medium.com/no-appetit-tuktuk-a3e708cb7427
Roasted Tomato Curry Pie
https://www.foodandwine.com/recipes/roasted-curry-tomato-pie
This Spicy Mango Pork Noodle Dinner Comes Together in Just One Skillet
https://www.foodandwine.com/fwcooks/spicy-mango-pork-noodles-samantha-fore
These Tempered Curry-Ginger Sweet Potatoes Are Perfect for Fall
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When it comes to calling out cruddy behavior, chef Sam Fore has never been afraid to speak her mind. Growing up as a first-generation Sri Lankan American in North Carolina, she had a supportive community (and a mom who always warned her about how her mouth would get her in trouble—not that she listened) but outside of it, she began to question why the rules and standards were different for her than for her white peers. Fore's sense of justice and fearlessness has only strengthened over the years, and she joined Communal Table for a lively and frank discussion about growing up brown in the South, why it's important to question your preconceived notions, accidentally becoming a chef, and standing up for vulnerable people.
Tuk Tuk Sri Lankan Bites
Follow Sam on Instagram
https://www.instagram.com/tuktuklex/
The LEE Initiative
https://www.leeinitiative.org/
Sam on Medium
https://heated.medium.com/no-appetit-tuktuk-a3e708cb7427
Roasted Tomato Curry Pie
https://www.foodandwine.com/recipes/roasted-curry-tomato-pie
This Spicy Mango Pork Noodle Dinner Comes Together in Just One Skillet
https://www.foodandwine.com/fwcooks/spicy-mango-pork-noodles-samantha-fore
These Tempered Curry-Ginger Sweet Potatoes Are Perfect for Fall
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Pinky Cole has always known that she would lead an extraordinary life. As a girl growing up in East Baltimore, she wasn't sure what form that would take, but when her friends were outside playing, she was setting goals for herself, like "earn my first million by age 30." Which she did. Next goal—a billion by 40. She's got time. The restaurateur and philanthropist joined Communal Table from her secondary office in Atlanta—a.k.a. her car—to talk about the extraordinary growth of her Slutty Vegan empire, learning from mistakes, taking care of her "inside customers," and how she's empowering generations of color to build wealth and pursue their dreams.
Slutty Vegan
The Pinky Cole Foundation
Pinky Cole on Instagram
https://www.instagram.com/pinky907/
Slutty Vegan on Instagram
https://www.instagram.com/sluttyveganATL/
An Invitation to Vegan Comfort Food
https://www.foodandwine.com/chefs/slutty-vegan-pinky-cole
Food & Wine Pro
https://www.foodandwine.com/fwpro
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When city planner and architect Adrian Lipscombe visited a cafe in La Crosse, Wisconsin for a business meeting, little did she know she'd end up moving her family up all the way from Austin, Texas, running the cafe herself, and revitalizing a whole section of the city. And if running a restaurant during a pandemic isn't a full-time-plus job, Lipscombe also developed an initiative—40 Acres and a Mule—to preserve, research and celebrate Black foodways and support Black land ownership, makes hundreds of free meals for families in need, and got certified as a sake expert. Lipscombe took time from her busy schedule to talk about all of that, as well as what's going on in her native Texas (spoiler alert: plenty), what farmers are up against, and how she ended up with 40 avocado plants in her home.
Uptowne Cafe
This Juneteenth, Chef Adrian Lipscombe Aims to Preserve Black Foodways
https://www.foodandwine.com/news/adrian-lipscombe-40-acres-mule-juneteenth
The 40 Acres and a Mule Project
https://www.gofundme.com/f/forty-acres-project
Follow Adrian on Instagram
https://www.instagram.com/adie_eats/
The Food & Wine Pro Guide to Mental Health and Sobriety Resources
https://www.foodandwine.com/fwpro/the-food-wine-pro-guide-to-mental-health-and-sobriety
Texas Restaurants, Bars to Reopen at Full Capacity; Workers Not Yet Eligible for Vaccine
https://www.foodandwine.com/news/texas-restaurants-bars-to-reopen-at-full-capacity
Food & Wine Pro
https://www.foodandwine.com/fwpro
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The day Matt Jennings woke up on his bathroom floor, he knew something had to change, or else he'd die. Five years later, the chef and cookbook author is sober, happy, healthy, and on a mission to help other people in the industry find their way forward—even if it looks nothing like they'd imagined. Jennings joined Communal Table to talk about the obsessions that drove him, what "chef" means now, his hopes for the future of restaurants, and why grocery stores matter so much.
Full Heart Hospitality
https://fullhearthospitality.com/
Red Barn Kitchen
Matt on Instagram
https://www.instagram.com/matthewjennings/
Healthy Living Market
https://healthylivingmarket.com/
Get Off Your Phone and Go to Your Neighborhood Restaurant
https://www.foodandwine.com/chefs/communal-table-matthew-jennings
Food & Wine Pro
https://www.foodandwine.com/fwpro
Homegrown: Cooking from My New England Roots
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The day after Vinny Eng was named as one of Food & Wine's 2019 Somms of the Year, he said his thank yous for the accolade, then promptly announced that he was stepping away from the industry for a while to work on a political campaign. For those who know Vinny, this wasn't a surprise, because the industry veteran has always made it his business to act with intention, infusing every act of hospitality with an eye toward making the world a more equitable place. He joined Communal Table to talk about the COVID relief efforts he's working on for SF New Deal, explain what community organizing and mutual aid actually are, how he sees restaurants' role in a more equitable future, and what's feeding his soul throughout.
SF New Deal
Sommelier Vinny Eng’s California Winemaker Roll Call
https://www.foodandwine.com/wine/sommelier-year-2019-vinny-eng
We Should All Be Empathetic to Restaurant Workers, Especially Now
https://www.foodandwine.com/fwpro/empathy-for-restaurant-workers
Food & Wine Pro
https://www.foodandwine.com/fwpro
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Little did she know at the time she was writing it, but Anita Lo's Solo: A Modern Cookbook for a Party of One became, for many, the ideal guide for this time in history. The 2001 Food & Wine Best New Chef and much-lauded chef, author, and TV personality joined Communal Table from her home on Long Island to talk about the ever-changing role of chefs, cooking for pleasure, coping in a tough kitchen, and the free online cooking classes she's teaching to celebrate the release of the film A Writer’s Odyssey and the Year of the Ox.
Food & Wine Pro
https://www.foodandwine.com/fwpro
The free cooking class will be hosted through Anita’s Instagram Live (@anitalonyc) on Thursday, 2/11 at 3 p.m. PT / 6 pm E.T. in collaboration with CMC Pictures (@cmc_pictures) to celebrate the release of A Writer’s Odyssey and the Year of the Ox.
Anita on IG: https://www.instagram.com/anitalonyc/?hl=en
Trailer: A Writer’s Odyssey https://www.youtube.com/watch?v=8yDeipqy-ys&list=PLDZhLHLye-cUT-frXYxSIuGPcOP6WlMBN
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When Claudette Zepeda was at her most stressed-out, as she puts it, "my neck went away." Her shoulders were in a permanent state of hunch and she'd been advised at a new job to bring her "knives and anti-anxiety medication." But she learned along the way to advocate for herself, for people who'd always been marginalized in the world of food, and for the Mexican dishes that generations of her family held dear. The Top Chef alum and executive chef of the Alila Marea Beach Resort joined Food & Wine for a conversation about breaking bad patterns, communing with her ancestors, being completely humbled by her teenagers, and mentoring the next generation of chefs.
Food & Wine Pro
https://www.foodandwine.com/fwpro
Learn more about Claudette
https://chefclaudettezepeda.com/
Follow her on Instagram
https://www.instagram.com/claudetteazepeda/
Mother, Militant, Empath, Hard-Ass
https://www.foodandwine.com/chefs/claudette-zepedas-tijuana
Make Claudette's birria tacos
https://www.foodandwine.com/recipes/birria-tacos
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It's hard to open a restaurant. It's indescribably stressful to have to open your restaurant four separate times, for reasons (earthquake, local government corruption, pandemic) out of your control. But Norma Listman and Saqib Keval believe in the vision of Masala Y Maiz, their Mexico City restaurant and co-op, so fiercely that they keep on working. They joined Communal Table for a fascinating conversation about recipes as documentation of a culture, the impact of white supremacy on food media, the might of masa, and their blueprint for a restaurant culture that is built for the health of the workers.
Food & Wine Pro
https://www.foodandwine.com/fwpro
Editor's Note: Why a Recipe Is More Than a Recipe
https://www.foodandwine.com/news/editors-note-why-a-recipe-is-more-than-a-recipe
Mole Verde con Pollo with Corn Tortillas
https://www.foodandwine.com/recipes/mole-verde-con-pollo-with-corn-tortillas
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January is a particularly cruel month. The days are short, the holidays past, and hey—we're still living in a freaking pandemic. But we've all got to find joy where we can, and this comes in the form of the recipes and stories we're running this month, celebrating the particular pleasure of sopping up stews and soups with bread, making perfect flank steak (and other things) under the broiler, and getting as much citrus into your life as physically possible. Plus: We're adding something pretty special to the end of the episodes from here on out, so be prepared to get blissed.
Food & Wine Pro:
https://www.foodandwine.com/fwpro
Get the Recipes:
https://www.foodandwine.com/holidays-events/recipes-make-in-january
Citrus Is My Therapist:
https://www.foodandwine.com/fruits/growing-citrus-trees-indoors
Remembering Lulu Peyraud, a Quiet Legend in the World of French Food and Wine:
https://www.foodandwine.com/news/remembering-lulu-peyraud
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Restaurateurs live their lives by the numbers, and when Carl Sobocinski saw COVID-19 case rates racking up in Greenville, SC, he knew he had to take action. Even though it wasn't mandated by local or state law, he voluntarily closed down all but one of his restaurants for a period after the holidays in an effort to keep his team and his diners safe. It was a tough decision that carried a price tag, but for him, it was the right thing to do. He joined Communal Table for a discussion about the mechanics and money behind this move, the efforts he's making to give his team members a path to ownership, and what keeps him grounded in tough times.
Learn more about Carl
Food & Wine Pro
https://www.foodandwine.com/fwpro
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A year ago, Kiki Aranita was in Hong Kong for a cousin's wedding when she heard the first rumblings about a virus that was highly contagious and beginning to spread. There's no way she could have known that just months later, she'd have to shut down her much-loved Philadelphia restaurant Poi Dog because of its impact. It was an agonizing decision, but the multi-talented chef, writer, and artist is finding purpose in the pivot with a line of condiments that are based in her Hawaii heritage, making objects that soothe her soul, and finding new ways to keep the Poi Dog dream alive and thriving. She joined Communal Table for an in-depth conversation about the practical, financial, emotional, and intellectual work it takes to be a chef in an age of unrest.
How It Feels to Close Your Restaurant for Good
Buy Kiki's Sauces at Gotham Grove
https://gothamgrove.com/pages/poi-dog
Food & Wine Pro
https://www.foodandwine.com/fwpro
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No one on earth needs to be told that this is a holiday season unlike any other because we're all living it. If you're a listener of this podcast you are painfully aware of the kind of year it's been, and that no one quite knows the way forward. In this year, more than any other, joy, rituals, and traditions matter—especially if we can't be together to celebrate. In this episode, the Food & Wine team and friends joined forces to talk through some of the foods that keep them feeling warm and bright. You'll hear Paola Briseño-González and Khushbu Shah getting deep on tamale making, Josh Miller talking with Melanie Hansche about her beloved Bavarian-Austria spitzbuben and Paige Grandjean on the gloriously geeky art of candymaking, and Sarah Crowder delving into the rites of her family's flaming "Flambo Jambo."
Christmas Time Is Tamal Time
https://www.foodandwine.com/holidays-events/christmas/how-to-make-homemade-tamales-from-scratch-masa
Brown Butter-Cardamom Spitzbuben
https://www.foodandwine.com/recipes/brown-butter-cardamom-spitzbuben
How to Make Candy Magic at Home
https://www.foodandwine.com/desserts/candy/how-to-make-candy-at-home-fudge-caramels-brittle
This Year I Have to Set the Ham on Fire Myself
https://www.foodandwine.com/holidays-events/flaming-ham-holiday-tradition
Food & Wine Pro
https://www.foodandwine.com/fwpro
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In 1999, Food & Wine named Rocco DiSpirito as one of its Best New Chefs—a vote of confidence in the future of a brilliant young cook who earned the esteem of his peers as well as a rabid fanbase of diners captivated by the handsome fella who quickly became a staple of the gossip pages. Just a few years later at the height of his fame, DiSpirito walked away from the restaurant world, leaving colleagues and fans scratching their heads and spinning theories. DiSpirito shared his story with Food & Wine last year after returning to the restaurant world, opening up about his physical and emotional struggles, and taking care of his mother in the years before her death. A lot has changed in the months since the article came out, so we got on the phone with DiSpirito for a very frank and open conversation about the importance of mental health care (and how to get it), weathering loss and change, and feeling like a chef again even if circumstances are keeping you out of a restaurant kitchen right now.
Learn more about Rocco
Where'd You Go, Rocco DiSpirito?
https://www.foodandwine.com/chefs/rocco-dispirito-standard-grill
Keto Comfort Food
The Food & Wine Guide to Mental Health and Sobriety
https://www.foodandwine.com/fwpro/the-food-wine-pro-guide-to-mental-health-and-sobriety
Food & Wine Pro
https://www.foodandwine.com/fwpro
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Bryan Washington's extraordinary new novel 'Memorial' shares the story of two men in love and at a crossroads in their four-year relationship, when some family dynamics shift and they have to reevaluate who they are in the world, and to one another. There's also a ton of great food on every other page. Washington joined Communal Table on a call from Houston, TX to talk about the care and feeding of loved ones, writing a place for himself in the contemporary fiction landscape (it helps when Barack Obama is already a fan of your work), and what Thanksgiving looks like in communal isolation.
Buy "Memorial"
Food & Wine Pro
https://www.foodandwine.com/fwpro
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The holidays this year will look a lot different. With COVID-19 still raging across the country, celebrations will be smaller, sometimes huddled around a Zoom screen or FaceTime, but there are still things to celebrate. In a special episode of Communal Table, Food & Wine's Senior Food Editor Mary-Frances Heck, Food Editor Josh Miller, Associate Food Editor Kelsey Youngman, and longtime (we're talking since 1982!) Test Kitchen Deity David McCann gather around a virtual table to talk through the stars, sides, and sweets in the November issue, and share their best advice for any crises that may arise.
Get all of the recipes in the episode:
https://www.foodandwine.com/monthly/november-2020
Read The One Dish
https://www.foodandwine.com/holidays-events/thanksgiving/the-one-dish
Follow David on Instagram
https://www.instagram.com/thisoldchef/
Food & Wine Pro
https://www.foodandwine.com/fwpro
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It took leaving home for Vivian Howard to appreciate where she'd come from. The chef, restaurateur, TV star, and author of the new cookbook This Will Make It Taste Good is the daughter of an Eastern North Carolina tobacco farmer, and everything she saw on TV told her that she shouldn't be especially proud of that, that southernness was somehow the butt of a joke. She moved away to New York City, started working in restaurants, and came to realize how special the food and culture of her birthplace are. As an evangelist for her region, she's gained a battalion of fans of her books, shows, and restaurants, but politics have made her feel pretty isolated right now. Howard joined Food & Wine for an honest, intimate conversation about business during a pandemic, the power of home cooking, and the pain of political division.
Learn more about Vivian Howard
Buy 'This Will Make It Taste Good'
Buy 'Deep Run Roots'
Read her business advice
Food & Wine Pro
https://www.foodandwine.com/fwpro
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In what feels like a different lifetime, The Final Table star and vaunted chef Timothy Hollingsworth sat down in the Food & Wine studio to talk about his path from dishwasher to chef de cuisine at The French Laundry to striking out on his own as a restaurateur (Otium LA, CJ Boyd's, and Freeplay LA)—as well as using food to connect with a parent who has dementia. So much has shifted since then as a result of the pandemic, but while circumstances may be vastly different, some lessons remain the same: work hard, learn your craft, listen to your gut, and take time out to connect with your loved ones because things can change in an instant.
Learn more about Timothy Hollingsworth
https://www.timothyhollingsworth.com/
Food & Wine Pro
https://www.foodandwine.com/fwpro
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Before COVID-19 brought life as we know it to a halt and people started hunkering down at home, stirring up comforting stews, Joe Yonan stopped by Food & Wine headquarters to talk about his gorgeous—and prescient—new cookbook, Cool Beans. The Washington Post food editor opened up about his decision to eliminate meat from his diet, how he decides what and whose stories to tell, and the effect that testing a bean cookbook has on a marriage.
Buy Cool Beans
Wait, There's Actually No Need to Soak Your Beans
https://www.foodandwine.com/beans-legumes/do-beans-need-to-be-soaked-before-cooking
Food & Wine Pro
https://www.foodandwine.com/fwpro
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In July 2019, which seems like a lifetime ago, beverage pros from around the world converged on New Orleans for the annual Tales of the Cocktail conference—an annual event highlighting and celebrating the best of bar culture past, present, and future. Veteran bartenders Dale DeGroff and Julie Reiner have had something to do with every step of that, and together are a walking library of modern bar culture. As DeGroff's classic book is being reissued some 18 years after its original publishing date, it seemed like a perfect time to revisit Food & Wine's conversation with these two cocktail icons—recorded in a room at the Royal Sonesta—on the topics of the late '90s and early '00s cocktail boom, what it truly means to choose a life in hospitality, and how bartenders can stick around for the long haul.
Learn more about Dale: http://www.kingcocktail.com/
Follow Julie on Instagram: https://www.instagram.com/mixtressnyc/
Buy The New Craft of the Cocktail: https://www.amazon.com/New-Craft-Cocktail-Everything-Mixologist/dp/1984823574/ref=as_li_ss_tl?ie=UTF8&linkCode=ll1&tag=fwdaledegroffbook0920-20&linkId=6ff393d0bd6d33ae27ae6f5399b35756&language=en_US
Attend Tales of the Cocktail: https://talesofthecocktail.org
Food & Wine Pro: https://www.foodandwine.com/fwpro
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For years, people had been poking at Kelly Fields to write a cookbook, but she resisted. She'd been perfecting her craft as a pastry chef in some of New Orleans' most lauded restaurants, and expanded her scope into the savory realm at the wildly successful Willa Jean, winning a James Beard Award in the process. But she still doubted herself, wondering what worth her voice and expertise had in the world—especially since so many restaurant kitchens notoriously devalue the work of women. It's taken a lot of unlearning, but Fields is now making her own wellbeing and confidence a priority, and that includes the difficult work of letting other people take care of her when she needs it. The newly-minted co-author (with F&W alum Kate Heddings) of The Good Book of Southern Baking joined Food & Wine for a very generous conversation about vulnerability, healing, and really good biscuits.
Buy the book:
Learn more about Kelly:
Visit Willa Jean:
Food & Wine Pro:
https://www.foodandwine.com/fwpro
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When COVID-19 sent the hospitality industry into a tailspin, Eric Rivera had already charted a course to the next destination. His restaurant, Addo, has always been a venue for innovations both cultural and culinary, so a sudden shutdown of indoor dining was a chance to explore new ways of serving their customers and their community. First items on the menu: caring for the wellbeing of workers, and making sure the most vulnerable people are fed. Rivera joined Food & Wine from Seattle to talk about how he structured Addo like a business rather than a restaurant, offering a mail-order alternative to Goya products, and what a more equitable and sustainable industry might look like.
Follow Eric on Twitter: redir.net/link?url=https%3A%2F%2Ftwitter.com%2Fericriveracooks">https://twitter.com/ericriveracooks
Learn more about Eric and Addo: redir.net/link?url=https%3A%2F%2Fwww.ericriveracooks.com%2F">https://www.ericriveracooks.com/
Order spices, hot sauces and pantry staples: redir.net/link?url=https%3A%2F%2Fwww.ericriveracooks.com%2Fpantry">https://www.ericriveracooks.com/pantry
Buy a plant: redir.net/link?url=https%3A%2F%2Fwww.ericriveracooks.com%2Fplant-shop">https://www.ericriveracooks.com/plant-shop
Food & Wine Pro: redir.net/link?url=https%3A%2F%2Fwww.foodandwine.com%2Ffwpro">https://www.foodandwine.com/fwpro
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When Erick Williams began working in restaurants, it was a means to an end. The Chicago native believed the best way he could serve his community would be through rehabbing neglected buildings in his neighborhood, and he was just looking for a way to fund that. But over the next two and a half decades, Williams came to realize he had the skills, temperament, and vision to build a foundation for a better, more equitable industry for all. Williams joined Food & Wine for an unfiltered and inspiring conversation about mentorship, guiding a team through the challenges of COVID-19, and how to make people feel like they are truly welcome.
Virtue Restaurant
redir.net/link?url=https%3A%2F%2Fwww.virtuerestaurant.com%2F">https://www.virtuerestaurant.com/
Food & Wine Pro
redir.net/link?url=https%3A%2F%2Fwww.foodandwine.com%2Ffwpro">https://www.foodandwine.com/fwpro
Communal Table
redir.net/link?url=https%3A%2F%2Fwww.foodandwine.com%2Ffwpro%2Fcommunal-table-podcast">https://www.foodandwine.com/fwpro/communal-table-podcast
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When Jenny Dorsey was working in the fashion world at the start of her career she found herself looking at the people above her and realizing it wasn't the life she wanted for herself. Subsequent culinary and business school taught her a lot about what she really valued—and also where she felt welcome and included. Since then, she's used food as a means to explore vulnerability, identity, and connection, and also a way to have some necessary and often uncomfortable conversations. Dorsey joined Communal Table remotely from Los Angeles to discuss how she's using her platform to empower people to have practical and effective conversations about tokenization, appropriation, privilege, and identity, and envision a more equitable food world for everyone.
Studio ATAO
redir.net/link?url=https%3A%2F%2Fwww.studioatao.org%2F">https://www.studioatao.org/
Jenny Dorsey
redir.net/link?url=https%3A%2F%2Fwww.jennydorsey.co%2F">https://www.jennydorsey.co/
redir.net/link?url=https%3A%2F%2Fwww.instagram.com%2Fchefjennydorsey%2F">https://www.instagram.com/chefjennydorsey/
What Will Happen to Food Influencers After COVID-19?
redir.net/link?url=https%3A%2F%2Fwww.foodandwine.com%2Fnews%2Fwhat-will-happen-to-food-influencers-after-covid-19">https://www.foodandwine.com/news/what-will-happen-to-food-influencers-after-covid-19
How to Make Sure Your Restaurant Is Welcoming to Everyone
redir.net/link?url=https%3A%2F%2Fwww.foodandwine.com%2Ffwpro%2Fhow-to-make-sure-your-restaurant-is-welcoming-to-everyone">https://www.foodandwine.com/fwpro/how-to-make-sure-your-restaurant-is-welcoming-to-everyone
The F&W Pro Newsletter
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It feels like a lifetime ago that restaurant lawyer Jasmine Moy sat for a conversation about what people need to know before they open a restaurant. Public life has changed in almost unfathomable ways since that podcast in May, 2019, with the spread of COVID-19 and the overdue national reckoning on police brutality and systemic racism that was sparked by the murder of George Floyd. Restaurants owners and their employees have weathered a catastrophic loss of income, convoluted governmental support systems, a broad spectrum of behavior from diners when it comes to wearing masks, ever-changing guidance from state and federal officials, increased hygiene protocols for the protection of both staff and customers, and a host of other complications.As restaurants around the country began to reopen in fits and starts, we called on Moy once again to share insights from what her clients are facing, and where she sees opportunities for a better future.Note:
This conversation was recorded on June 19, 2020.
Read: Don't Reopen Your Restaurant Until You Read This
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Read: Don't Open a Restaurant Until You Read This
redir.net/link?url=https%3A%2F%2Fwww.foodandwine.com%2Fhow%2Fadvice-opening-restaurants">https://www.foodandwine.com/how/advice-opening-restaurants
More about Jasmine Moy
redir.net/link?url=https%3A%2F%2Fwww.restaurantlawyer.nyc%2F">https://www.restaurantlawyer.nyc/
The F&W Pro Newsletter
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The F&W Pro Guide to Coronavirus: What Restaurants Should Know
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Justin Burke is renowned for his "modern gramma" style of baking, but is perhaps just as appreciated for the inclusive spaces and community he creates wherever he goes. In the weeks before the pandemic shut down the world, Burke—who makes his home in North Carolina—sat down at Food & Wine HQ to talk about finding his home in restaurants, teaching his grandmother's recipes to his young son, and why it's so important to represent all kinds of families on the pages and covers of cookbooks.
Justin Burke on Instagram redir.net/link?url=https%3A%2F%2Fwww.instagram.com%2Fjustinbsamson%2F">https://www.instagram.com/justinbsamson/
Food & Wine Pro redir.net/link?url=https%3A%2F%2Fwww.foodandwine.com%2Ffwpro">https://www.foodandwine.com/fwpro
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In her work as the Executive Director for FoodLab Detroit, Devita Davison has been laser-focused on making sure that residents of her beloved city have access to and equity in the systems that bring healthy food to their tables. In the era of COVID-19, with Black and brown people bearing the brunt of the illness, this public scrutiny and solution seeking is more important than ever. Davison took the time to sit down with Food & Wine Senior Editor Kat Kinsman to talk about why she uses the term "food apartheid" rather than "food desert," reclaiming farming in the Black community, and why a life of service is in her blood. Note: This was recorded several days before the George Floyd protests began which is why the conversation does not explicitly address them.
FoodLab Detroit redir.net/link?url=https%3A%2F%2Ffoodlabdetroit.com%2F">https://foodlabdetroit.com/
Follow Devita Davison @devitadavison
The F&W Pro Guide to Coronavirus: What Restaurants Should Know
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The F&W Pro Newsletter
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Romy Gill was getting ready to sell her jewelry to finance her first restaurant. As an immigrant to England from India—and a woman—she was finding it very difficult to get a bank loan, but they didn't know Romy Gill. After a BBC feature, she not only got the loan to open Romy's Kitchen, but went on to become a frequent and beloved presence on the radio and TV throughout the UK, write a stunning new cookbook, Zaika, on vegan Indian cooking, and become a mentor to people in the industry who have long been marginalized. While she was in New York City in mid-February, before COVID-19 lockdowns, Gill sat down with her friend Food & Wine Senior Editor Kat Kinsman to talk about her journey, how cooking has helped her cope after her mother's death, and her dreams to the show she dreams of doing with her dad. (edited)
Buy Zaika
redir.net/link?url=https%3A%2F%2Fwww.amazon.com%2FTurmeric-Romy-Gill%2Fdp%2F1841883050%2Fref%3Das_li_ss_tl%3Fie%3DUTF8%26linkCode%3Dll1%26tag%3Dfwpodcastromygillzaika0520-20%26linkId%3D6592d85bb29598be2a8aea04e2fb0076%26language%3Den_US">https://www.amazon.com/Turmeric-Romy-Gill/dp/1841883050/ref=as_li_ss_tl?ie=UTF8&linkCode=ll1&tag=fwpodcastromygillzaika0520-20&linkId=6592d85bb29598be2a8aea04e2fb0076&language=en_US
The F&W Pro Guide to Coronavirus: What Restaurants Should Know
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The F&W Pro Newsletter
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Paola Velez was listening to the James Beard Award finalist announcements hoping for the chance to cheer on some friends and colleagues. She was gobsmacked to hear her own name called out in the Rising Star Pastry Chef category. No one else was surprised. The Kith/Kin dessert master is revered and adored not just for her culinary chops, but also for her thoughtful, forward-thinking, and generous leadership—every day, but especially in times of crisis. Velez spoke with Food & Wine Senior Editor Kat Kinsman about opening up the kitchen doors to more people of color, dealing with anxiety, and what it really means to serve your community.Learn more about Paola
redir.net/link?url=https%3A%2F%2Fwww.instagram.com%2Fsmallorchids%2F">https://www.instagram.com/smallorchids/Upgrade your chocolate chip cookies
redir.net/link?url=https%3A%2F%2Fwww.foodandwine.com%2Fcooking-techniques%2Fchocolate-chip-cookie-recipe-upgrades">https://www.foodandwine.com/cooking-techniques/chocolate-chip-cookie-recipe-upgrades The F&W Pro Guide to Coronavirus: What Restaurants Should Know
redir.net/link?url=https%3A%2F%2Fwww.foodandwine.com%2Fnews%2Fcoronavirus-restaurant-guide-fwpro">https://www.foodandwine.com/news/coronavirus-restaurant-guide-fwpro The F&W Pro Newsletter
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For months, Food & Wine's Restaurant Editor Khushbu Shah spent every waking (and sleeping) second scouting out restaurants across the United States and Puerto Rico to assemble the 2020 class of Best New Chefs. Just a very short time after her final flight, restaurants all over the country closed their doors—some temporarily and some permanently—as social distancing regulations set in and the coronavirus pandemic threatened the lives and livelihood of millions of hospitality workers. On the day before the BNC 2020 class was announced, Shah spoke with Senior Editor Kat Kinsman to explain what went into her extremely rigorous decision making process, and why she believes that this group of chefs holds the future of restaurants in their very capable hands.Meet Food & Wine's Best New Chefs 2020
redir.net/link?url=https%3A%2F%2Fwww.foodandwine.com%2Fchefs%2Ffood-wine-best-new-chefs-2020">https://www.foodandwine.com/chefs/food-wine-best-new-chefs-2020The F&W Pro Newsletter
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There's a good chance that The Joy of Cooking is somewhere in your orbit, whether it's a vintage edition handed down through your family, a copy bestowed upon you when you moved away from home, or even the newest version that came out at the end of 2019. What many people may not realize is that JOY has been a family enterprise since Irma Rombauer published the first edition in 1931. Now, with more people cooking at home than ever before, it's the perfect time to get to know Rombauer's great-grandson John Becker and his wife and co-author Megan Scott, who spent years stewarding the family's legacy into the modern era. Food & Wine Senior Editor Kat Kinsman sat down with the couple in a hotel room in Santa Fe, New Mexico while they were still working on the book to talk about the pressures of expectations, their methods for testing and updating thousands of recipes, how they decided what to keep and what to leave to the past, and how they made it look like the America of today.Ode to Joy
redir.net/link?url=https%3A%2F%2Fwww.foodandwine.com%2Flifestyle%2Fbooks%2Fjoy-of-cooking">https://www.foodandwine.com/lifestyle/books/joy-of-cookingThe Joy of Cookingredir.net/link?url=https%3A%2F%2Fwww.simonandschuster.com%2Fjoyofcooking">https://www.simonandschuster.com/joyofcookingThe F&W Pro Newsletter
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When it became evident that the COVID-19 pandemic was going to hit New York, Trigg Brown had some tough decisions to make. As the chef-partner of Win-Son and Win-Son Bakery in Brooklyn, he was listening closely for guidance from authorities, but it was slow in coming and he did what he thought was best for his team—including setting up a fund to protect people who were ineligible for help from the government. Brown took time from his intense schedule of prepping for delivery service and being the parent of a newborn to talk with Food & Wine Senior Editor Kat Kinsman about valuing the people who do the toughest jobs in a restaurant, getting sick himself, and how he distributed the cash to people in an equitable way. Win-Son Worker Fund
redir.net/link?url=https%3A%2F%2Fvenmo.com%2FWin-Son">https://venmo.com/Win-SonMore about Win-Son
redir.net/link?url=https%3A%2F%2Fwww.foodandwine.com%2Ffwpro%2Fundocumented-restaurant-workers-win-son-coronavirus">https://www.foodandwine.com/fwpro/undocumented-restaurant-workers-win-son-coronavirusThe F&W Pro Guide to Coronavirus: What Restaurants Should Know
redir.net/link?url=https%3A%2F%2Fwww.foodandwine.com%2Fnews%2Fcoronavirus-restaurant-guide-fwpro">https://www.foodandwine.com/news/coronavirus-restaurant-guide-fwproThe F&W Pro Newsletter
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Even before COVID-19 laid waste to the industry, mental health and addiction were issues that disproportionately affected hospitality workers. Now with a staggering segment of the population laid off and most people isolated from the routine and people they relied on, things are more dire than ever before. After the overdose of one of her employees soon after the pandemic struck, Ellen Yin of the High Street Hospitality Group joined forces with Gia Vecchio of Foxglove Communications and A Better Life Therapy to offer free Mental Health Series for the Hospitality Industry webinars geared toward the particular needs of people who work in service. Food & Wine Senior Editor Kat Kinsman spoke with Yin and Vecchio about the decision to do this, and how they're taking care of themselves and others during this difficult time.You can register for the complimentary webinars at the link below, and they will be held on Mondays at 12 ET through May 18. Please follow @forkrestaurant and @abetterlifetherapy on Instagram for continued information on the series. Contact Gia Vecchio at gia@foxglovecommunications.com with any questions.Workshops, Meditation, and Therapy Support for You
redir.net/link?url=https%3A%2F%2Fabetterlifetherapy.com%2Fmental-health-workshop-series">https://abetterlifetherapy.com/mental-health-workshop-seriesMental Health Series for the Hospitality Industry GoFundMe
redir.net/link?url=https%3A%2F%2Fwww.gofundme.com%2Ff%2Fmental-health-workshop-series">https://www.gofundme.com/f/mental-health-workshop-seriesHigh Street Hospitality Group
redir.net/link?url=https%3A%2F%2Fhighsthospitality.com%2F">https://highsthospitality.com/Foxglove Communications
redir.net/link?url=https%3A%2F%2Fwww.foxglovecommunications.com%2F">https://www.foxglovecommunications.com/The Food & Wine Pro Guide to Mental Health and Sobriety Resources
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Some people are just called to a life of service, and Rachael Ray gratefully counts herself among them. When the coronavirus pandemic swept the nation, she didn't have to think twice. She built charity into her business from the very beginning so that her brand would financially support the care and feeding of the people who need it most—as well as the animals who are keeping so many of us from capsizing right now. Food & Wine Senior Editor Kat Kinsman spoke with Ray about how her non-profit The Yum-o! Organization combined efforts with The Rachael Ray Foundation for a collective $4 million dollar donation for COVID-19 relief efforts, why politicians should take their turn working in restaurants, and how people can look for joy in these uncertain times.
The Yum-o! Organization
o.org/">https://www.yum-o.org/
The Rachael Ray Foundation
https://www.rachaelrayfoundation.org/
The F&W Pro Guide to Coronavirus: What Restaurants Should Know
https://www.foodandwine.com/news/coronavirus-restaurant-guide-fwpro
The F&W Pro Newsletter
https://www.foodandwine.com/newsletter-sign-up (edited)
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On a recent press call with the Independent Restaurant Coalition, Bronx-raised chef Kwame Onwuachi pointed out the painful truth that a tiger at the Bronx Zoo was able to get a COVID-19 test, and yet the human beings in his home borough don't have access to that care and are getting sick and dying at a rate much higher than those in Manhattan. The 2019 Best New Chef spoke with Food & Wine Senior Editor Kat Kinsman about the work the IRC is doing to save restaurants, what he is doing to stay afloat, and why communities of color are being so disproportionately affected by this pandemic.
The Independent Restaurant Coalition
https://www.saverestaurants.com/
Kith/Kin Staff Support Fund
https://www.gofundme.com/f/kithkin-staff-support
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John Winterman got fired from his first restaurant job in 1986, and he's been in love with the industry ever since. He honed his appetite for fine dining under the stewardship of Charlie Trotter and Gary Danko, ascended the ranks in Daniel Boulud's empire to become maitre d' at the flagship Daniel, then joined forces with Drew Nieporent's Myriad Restaurant Group to open the 2015 James Beard Best New Restaurant Award-winning Batard as managing partner. Francie—Winterman's first independent venture with chef Chris Cipollone—was set to open its doors in mid-May of this year when the COVID-19 pandemic brought the entire industry to a screeching halt. Food & Wine Senior Editor Kat Kinsman got on a call with her longtime friend to talk about the unseen workers who power our whole food system, what needs to change to support them, and if there's still a future for white tablecloth dining.
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