Ruth Reichl sees ‘pivotal moment’ ahead for women

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.

FERN event preview: For Ashtin Berry, activism is key to hospitality

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

NAFTA’s influence on Mexico: an interview with Alyshia Gálvez

Much of the domestic discussion of NAFTA’s effects have centered on American workers, eaters, and growers. But the deal has had just as large an impact on Mexico’s economy, workforce, and agriculture. In Eating NAFTA: Trade, Food Policies, and the Destruction of Mexico, Alyshia Gálvez writes of how Mexico has been affected by the trade deal, and what possibilities for better deal-making could emerge if we took seriously the concerns of that country’s workers, eaters, and growers.