Our EQ is: What role do race and class play in the food industry?
We’re joined by Corey Evans, culinary arts teacher at Lincoln High School and LHS alum. He tells us about his adventures and misadventures in the food industry, especially high-end dining, from the eastside of Tacoma to the eastern seaboard. He helps us dig into some serious issues, including the politics, the racial divide, and the pecking order in restaurant kitchens, the importance of truffle oil, and great places to dine in Tacoma (spoiler: Tibbitts at Fernhill). Other topics of discussion:
- Martha’s vineyard (we had to Google which Martha – named after Bartholomew Gosnald’s daughter and/or mother in-law)
- Veal demi glace
- Gluten-free diets (not for Celiac’s) can do more harm than good
- Why a palmful is not a real measuring size
- Why Waiters Drink. And Why It Matters
Annie claimed there are recipes that are both vegan and gluten free. Evidence:
- Life-affirming Warm Nacho Dip (scroll past the book review for the recipe)
- Lotsa stuff from Vegan Richa
- All the stuff on this list from PETA
Timeless or Terrible:
Tatchos (tater tot nachos)
Do Your Fudging Homework:
Corey: don’t ask for substitutions on the menu unless you really really have to.
Annie: Eat at this amazing vegan cafe Quickie Too!
Hope: The Food Lab by J Kenji Lopez-Alt
Update: Since recording this episode Hope has subscribed to Blue Apron and @NerdFarmer is obsessed. If you decide to do it, use Hope or Corey as a referral. K thanx!