James Beard Was Anti-Elitist. He Would Hate the Awards That Bear His Name. – The Washington Post
Writer John Birdsall, whose most recent book explores the life and legacy of James Beard, argues that the famous culinarian advocated for a democratic notion of food – and would likely be among those calling for radical changes to his namesake ceremony. Meanwhile, for The New York Times, Pete Wells reports that the volunteer committee overseeing the awards criticized the foundation, claiming a lack of trust in the wake of alterations to the voting process this summer.
How to Save Restaurants – The New York Times
For the Times, writer and author Priya Krishna calls for an overhaul of the restaurant industry beyond diversified revenue streams. Instead, rebuilding requires a reconsideration of the value of labor and an ending to reliance on cheap labor. Here, she advocates for a labor-centered business model that challenges tipping and offers health benefits, with essential assistance from the government.
Restaurant Critics Acquire New Tastes: Takeout, Frozen Food, Home Cooking – The Wall Street Journal
With many restaurants shuttered or operating at limited capacity, food critics are finding other ways to engage audiences – with takeout, grocery store finds, and home cooking. Learn how writers and editors are taking pivots of their own, and what it means for restaurants today.