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? This week on HLF, we chat with author Saru Jayaraman, writer of Behind the Kitchen Door and founder/director of Restaurant Opportunities Centers United, a national restaurant workers’ organization.
Next, we’ll talk with Susan Sanders of Pioneer Women to reminisce about the bad old days and talk of firsts.[social_share]