BA published from March 2020 to November 2020 broadcasts by food companies documenting the effects of COVID-19 and other national and global events. Restaurant Diaries is an extension of this project: a weekly series with recurring voices from the food industry. One of the current diaries is a farmer who is fighting against forest fires and food insecurity in her community. a line chef who finds his calling in the kitchen; a wine educator focused on diversity, inclusion and equity; and a bartender became a brand ambassador for spirits. Read all the programs here and look for new entries every week.
Illustration by Jackson Gibbs
Kyla Peal, wine educator
Slik wines, Chicago
Entry 1 – February 3, 2021: We knew what was missing in the wine world – diversity, equity and inclusion – and set out to change that
Entry 2 – March 3, 2021: How I make the wine world more inclusive for black women like me
As Angela Burke says
Illustration by Jackson Gibbs
Peter Steckler, line chef
American elm, Denver
Entry 1 – February 10, 2021: I worked as a line chef during COVID and I honestly love my job
Entry 2 – March 10, 2021: Finally it feels like there’s a bit of normalcy in the restaurant – and hope
As Allyson tells Reedy
Illustration by Jackson Gibbs
Jenny Feldt, bartender and brand ambassador
Greylag Goose, Atlanta
Entry 1 – February 17th, 2021: I’m not sure if I’ll ever return to bartending full-time again
Entry 2 – March 17th, 2021: As a brand ambassador, I can do more for my community than as a bartender
As Elsie Yang tells
Illustration by Jackson Gibbs
Kristyn Leach, farmer and seed saver
Namu Farm and Kitazawa Seed Co., Winters, CA.
Entry 1 – February 24, 2021: I hope we all survive this year and I still farm until the end
Entry 2 – March 24, 2021: I don’t know many farmers who have the kind of relationship I have with this restaurant group
As Aliza Abarbanel tells
