From March 2020 until November 2020, Bachelor of Published Missionaries From food companies documenting the impact of COVID-19 and other national and global events. The Restaurant Diary is an extension of this project: a weekly series that features frequent voices across the food industry. Current diaries include a farmer battling forest fires and food insecurity in her community; A streak cook finds his calling in the kitchen; A wine breeder focused on diversity, inclusion and fairness and a waiter-turned-brand ambassador. Read all of their posts here, and check back for new entries every week.
Kayla Bell, teacher of wine
Slik wine, Chicago
Entry 1 – 3 February 2021: We knew what was missing in the wine world – diversity, equality and inclusivity – so we set about changing it
Entry 2 – 3 March 2021: How to make the world of wine more inclusive for black women like me
As was told to Angela Burke
Peter Stickler, line cook
American ElmDenver
Entry 1 – 10 February 2021: I have been a cook during COVID and I sincerely love my job
Entry 2 – 10 March 2021: Finally there seems to be a bit of normality – and hope – in the restaurant
As was told by Alison Reddy
Jenny Feldt, bartender and brand ambassador
Gray Goose, Atlanta
Entry 1 – 17 February 2021: Not sure I’ll be going back to Bartending full time
As was told to Elsie Yang
Christine Leitch, Grower and Seed Provider
Namo Pharm And the Kitazawa Seed Company, Winters, California
Entry 1 – 24 February 2021: Hope we all survive this year and still plant by the end of this year
It was also narrated by Alyza Aparbanel
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