Immigrants make our food system vibrant, diverse and delicious. Each week, food writer Sari Kamin will speak to a noteworthy guest about how food helps connect them to their past, ease potential conflict across cultures and strengthen the future. She’ll also explore what it’s really like to be an immigrant in the U.S.A today.
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Immigrants make our food system vibrant, diverse and delicious. Each week, food writer Sari Kamin will speak to a noteworthy guest about how food helps connect them to their past, ease potential conflict across cultures and strengthen the future. She’ll also explore what it’s really like to be an immigrant in the U.S.A today.
Episode 7 of At the Table is with sommelier, beverage consultant, and hospitality activist Ashtin Berry. Ashtin is a champion of women and POC's in the food and beverage sector, and much of her work is focused on creating safer and more inclusive spaces within the industry.
In light of COVID-19, Ashtin has created America's Table, a movement that includes a 3-point action plan for creating a more equitable hospitality industry going forward. Ashtin explains how America's Table is using data collected from hospitality workers to identify what structural changes need to be made within the industry and how she sees a systemic thread between the agricultural, hospitality, and prison sectors.
Watch the online video version at https://www.mofad.org/episode-7
Food Without Borders
Immigrants make our food system vibrant, diverse and delicious. Each week, food writer Sari Kamin will speak to a noteworthy guest about how food helps connect them to their past, ease potential conflict across cultures and strengthen the future. She’ll also explore what it’s really like to be an immigrant in the U.S.A today.
