Allegations brought as part of the #MeToo movement have revealed the abusive behavior of several high-profile chefs and restaurateurs, sparking a national conversation about sexual harassment and gender inequity in the restaurant industry. But for many women working in that industry, the revelations came as no surprise. On Monday, FERN hosted a panel in Brooklyn of top woman chefs and food activists to discuss the problem, and how to work toward a more equitable and inclusive future. (No paywall)
Ruth Reichl has been an influential chef, writer, and editor for four decades, including ten years as the editor-in-chief of Gourmet Magazine. She edited the 2018 edition of The Best American Food Writing, which includes several essays about harassment and sexism in the restaurant industry. We chatted with Ruth in advance of her appearance at FERN Talks & Eats in Brooklyn on October 1. She will be appearing on our panel to discuss #MeToo, inclusion, and equity in the restaurant industry.
Ashtin Berry wears many hats: food and beverage activist, consultant, writer, speaker, teacher. From her home base of New Orleans, she encourages conversations about inclusion, equity, and how the restaurant and beverage industry can improve its treatment of marginalized customers and workers. We caught up with her in preparation for her appearance at the FERN Talks & Eats event in Brooklyn on Oct. 1. No paywall