15 episodes
Eat, Drink, and Do Good by Studio ATAO StudioATAO
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- Arts
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2.0 • 1 Rating
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Original thought pieces from emerging writers at the intersection of food, beverage, hospitality (FBH) and social justice. Past issues have covered everything from gift economies and food apartheid, to healthcare discrimination and ableism. This podcast is a continuation from our monthly newsletter of the same name. Read all the past pieces at https://www.studioatao.org/newsletter.
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The False Promise of Lab Grown Meat
Journalist Sohel Sarkar explains why lab-grown meat will neither save the planet nor feed the world. Some resources from the author:Lab Meat Won’t End Factory Farms, But Could Entrench Them - Food and Water WatchThe Politics of Protein - IPES-FoodLab-Grown Meat is Supposed to be Inevitable. The Science Tells a Different Story - The CounterClimate Impacts of Cultured Meat and Beef Cattle - FrontiersPlant-Based Food Companies Face Critics: Environmental Advocates - The New York TimesThe New Makers of Plant-Based Meat? Big Meat Companies - The New York Times
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Restaurant Culture Breeds Disordered Eating
Cook & writer Annie Faye Cheng explores how restaurants can better serve their teams. Some resources recommended by the writer are: "Still taboo": Eating disorders are a silent epidemic in professional kitchens - SalonEating disorders - hospitality's last taboo? - ClassHappier employees, higher profits: Restaurant owners spend more, and it pays off - The CounterRestaurant health care 101 - Healthcare HQ
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Prison Labor Fills the Worker Gap in our Food System
In this episode of Eat, Drink, and Do Good, restorative justice advocate C. Dreams writes on the corrupt incentives pushing incarcerated workers into the food system.Some resources recommended by the writer are:Critical Resistance: Resources for Abolishing CagesLeaders Igniting Transformation Trans Family NetworkCenter for Workforce Inclusion Honest JobsPrison Policy Initiative's data reportThe Sentencing Project How Employers Can Set Formerly Incarcerated Up For Success
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American Meat: Massive, Fragile, and Deadly
In this episode of Eat, Drink, and Do Good, investigative journalist Chloe Sorvino shares an excerpt from her book RAW DEAL: Hidden Corruption, Corporate Greed, and the Fight for the Future of Meat.
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Chronic Illness Ended My Hospitality Career
In this episode of Eat, Drink, and Do Good, an anonymous hospitality worker shares how a chronic illness diagnosis prompted them to leave the industry for good.
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How Chernobyl Taught Me My Duties as an Organizer
In this episode of Eat, Drink, and Do Good, community organizer Emma Buchman writes on the Chernobyl accident, some of its heroes, and its unexpected impacts on her work. Some resources suggested by the author:
Chernobyl:
“The Chernobyl Podcast”
Midnight in Chernobyl by Adam Higgenbotham
My Chernobyl: The Human Story of a Scientist and the Nuclear Power Plant Catastrophe by Alexander A. Borovoi
Important context to organizing:
Racial Equity and Organizing: Disparities in Funding for Leaders of Color Leave Impact on the Table by Cheryl Dorsey, Jeff Bradach, and Peter Kim
“Social Service or Social Change?” by Paul Kivel