How do restaurant workers live on some of the lowest wages in America? And how do poor working conditions, discriminatory labor practices, exploitation, and unsanitary kitchens affect the meals that arrive at our restaurant tables?
"Sustainability is about contributing to a society that everybody benefits from, not just going organic because you don't want to die from cancer or have a difficult pregnancy. What is a sustainable restaurant? It's one in which as the restaurant grows, the people grow with it."
Saru Jayaraman discusses and signs copies of her new book, Behind the Kitchen Door at the Harold Washington Library (Cindy Pritzker Auditorium) on Tuesday, March 5, from 6:00 p.m. until 7:30 p.m. For more information.
The event is free and open to the public.
With a foreword by Eric Schlosser, author of Fast Food Nation, 'Behind the Kitchen' Door has been described by Danny Glover as a must read for anyone who eats at restaurants.
