At the height of last year’s Black Lives Matter protests, numerous chefs and restaurant owners voiced their support for racial justice and anti-discrimination initiatives. But just how many of these values are reflected in their own kitchens and dining rooms? For Black women who worked at some of the country’s highest-end restaurants, these declarations ring hollow, contradicting their personal experiences at work. Behind the scenes, they say, they’ve encountered patterns of sexist and racist mistreatment from both peers and higher-ups, with experiences ranging from the denial of mentorship to harassment from senior staff. The New York Times has the feature here.
Grist, an award-winning, nonprofit media organization dedicated to highlighting climate solutions and uncovering environmental injustices,…
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…