As restaurants reopen across the country at varyingly diminished capacities, it might not come as a surprise that workers are getting the short shrift from both owners and customers. In an interview with New York magazine’s Grub Street, a restaurant manager in Arkansas details the unrelenting challenges of running a restaurant during a pandemic: Little leadership, thin masks, customers who refuse to socially distance. In a sentence that darkly encapsulates the quandary faced by workers not just in the food industry across the country, the manager notes: “It’s not safe for me to be here — but I can’t afford to leave.” The one silver lining in his testimony is the promise of a $1.50 per hour bonus, announced by his boss in April. Problem is, five months later, it’s still not showing up in anyone’s pay. Check, please?
Every year, California dairy farms emit hundreds of thousands of tons of the potent greenhouse…
Highway 7 runs north-south through western Washington, carving its way through a landscape sparsely dotted…
One of the greatest pleasures I had as a child growing up in the Chicago…
Undocumented immigrants experience food insecurity at much higher rates than other populations, yet they are…
Writer Charlotte Druckman and editor Rebecca Flint Marx are both Jewish journalists living in New…
Last fall, first-year law student Karissa Kang arrived at Yale University and quickly set out…