Join Co-hosts Molly Ford, Co-Founder of The Food Lens, & Catherine Smart, Co-Founder of notjust.co as they look past the plate, chatting with chefs, tastemakers and restaurant industry insiders. They’ll be digging into business, passion projects, and food trends to see what’s shaping the New England restaurant scene. This season no tasty topic is off limits: from peeling back the politics of sustainable seafood, to farming data on customers, to high-end cannabis cuisine. We’re curious. We’re hungry. And we know you are too.
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Join Co-hosts Molly Ford, Co-Founder of The Food Lens, & Catherine Smart, Co-Founder of notjust.co as they look past the plate, chatting with chefs, tastemakers and restaurant industry insiders. They’ll be digging into business, passion projects, and food trends to see what’s shaping the New England restaurant scene. This season no tasty topic is off limits: from peeling back the politics of sustainable seafood, to farming data on customers, to high-end cannabis cuisine. We’re curious. We’re hungry. And we know you are too.
S4 Ep. 5: For the Love of Restaurants, Tony Maws & Bessie King Say Call Your State Rep
The Food Lens Podcast
27 minutes 48 seconds
5 years ago
S4 Ep. 5: For the Love of Restaurants, Tony Maws & Bessie King Say Call Your State Rep
Bessie King and Tony Maws share the work of Massachusetts Restaurants United, a coalition of independent restaurant professionals who are advocating on behalf of an industry in crisis. We talk about what the organization aims to accomplish, what they want from the legislature, and why keeping restaurants afloat is vital to the Massachusetts economy.
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The Food Lens Podcast
Join Co-hosts Molly Ford, Co-Founder of The Food Lens, & Catherine Smart, Co-Founder of notjust.co as they look past the plate, chatting with chefs, tastemakers and restaurant industry insiders. They’ll be digging into business, passion projects, and food trends to see what’s shaping the New England restaurant scene. This season no tasty topic is off limits: from peeling back the politics of sustainable seafood, to farming data on customers, to high-end cannabis cuisine. We’re curious. We’re hungry. And we know you are too.
