Chefs and Restaurants
It's Time to Take Stock of the Racial Progress Made in Restaurants
May 16, 2021 11:50am
“There is pain and promise in this moment.”
Those words, written by Devita Davison, have been in my head since I first read her essay for this issue of the magazine about the need for chefs and restaurant owners to become actively anti-racist. They remind me that identifying our implicit biases, examining how prejudice impacts our lives and work, having uncomfortable conversations about how we can undo systemic racism, and making the changes...