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.
2013 ROC National Diners' Guide to Ethical Eating
- More: “Behind the Kitchen Door” book review (Indiebound)
- More: ROC United Diners Guide – ROCUnited.org
- More: UC Berkeley’s Food Labor Research Center
- More: What Goes on Behind the Kitchen Door? An Interview with Saru Jayaramun – Bay Area Bites