What might we find “Behind the Kitchen Door” of the restaurants in which we dine? Discrimination, exploitation, unsanitary kitchens, and some of the poorest paid workers in America, according to Food Labor Research Center director Saru Jayaraman. In her new book, Jayaraman follows the lives of restaurant workers across America and explores how what takes place behind the scenes when we dine out affects the meals we eat there. She joins us in the studio.
Saru Jayaramun, author of "Behind the Kitchen Door;" co-founder and co-director of the Restaurant Opportunities Centers United; and director of the Food Labor Research Center at UC Berkeley