https://www.flickr.com/photos/askpang/44401365734/in/album-72157701613811494/ Interviewing Stuart Ralston, owner and head chef at Aizle, Edinburgh The last several days I've been working through the hours of interviews I conducted on the road,
https://flic.kr/p/2aoDbi8 I’ve been terribly remiss in blogging, because I’ve been on the road since the end of September, appearing at a couple events and doing research for my
Ben Shewry talks with food journalist Lisa Abend at the 2018 MAD symposium about becoming a chef, and fighting back against the culture of overwork and harassment: https://www.youtube.com/watch?v=U1S_sD5lZss He starts
https://www.podbean.com/media/share/pb-baub6-9a414a Cooking at elite restaurants is one of the most creatively and physically demanding jobs in the world. You're constantly experimenting with new combinations of foods, looking for
https://www.flickr.com/photos/askpang/5504032913/in/album-72157626196419985/ A few months ago, I came across an article about an Edinburgh restaurant that shifted to a four-day schedule. A couple days ago, I saw the article
This morning I saw this tweet by Brooklyn-based illustrator Adam Kurtz: (And yes, I took a screenshot of the tweet rather than figure out how to embed it.
The Atlantic has an article asking “Why Does the School Day End 2 Hours Before the Workday?” Across the country, parents are struggling to balance their busy work
One of my old elementary schools, now closed and scheduled for demolition, Waynesboro, VirginiaPBS' News Hour recently had a piece about Bayard, New Mexico, a school district that
https://www.podbean.com/media/share/pb-4zdsx-987466 And we're back! I'm afraid I was off for a couple weeks in England, doing some research and other interviews, then had lots of other things that
Ruby Anderson explains how “Dutch Culture Taught Me to Be Brutally Honest,” and relates this anecdote from a friend about attitudes to working hours: “I had a Dutch