![]() Seattle’s minimum wage hike, which would jack up wages to $15 an hour by 2017 for companies with more than 500 employees, was passed five years ago by the City Council. The walkouts would eventually help lead to Seattle passing a historic policy that continues to serve as an example to politicians and researchers to this day. “It’s easy to not think about the person serving you your food.” The very next day, a Burger King, two Subways, and a Chipotle all shut down after employees continued to walk out.ĭurocher was part of a nationwide wave of labor activism among the traditionally scattered and disorganized fast-food workforce, made up of largely low-wage workers at the mercy of fast-food franchise owners who set their schedules and pay. “What we’re getting right now isn’t fair and not right,” she told the Stranger, in reference to her wage of $9.19 an hour, then the city-wide minimum wage. One of them was Caroline Durocher, a 21-year-old Taco Bell employee, who said the decision was “easy.” All three employees and one off-shift worker walked off the job to protest low wages and work conditions. All editorial content, including this post, is produced independently of the James Beard Foundation.Looking at the nation’s most intriguing experiments in local policy.Ī Taco Bell in the Ballard neighborhood of Seattle shut down a couple hours early in the spring of 2013. Eater is partnering with the James Beard Foundation to livestream the awards in 2023. ![]() ![]() Since this is López-Alt, there’s also a good bit of focus on the science of wok cooking - his trademark is not just telling you how to cook, but why.ĭisclosure: Some Vox Media staff members are part of the voting body for the James Beard Awards. The Wok is both a massive trove of recipes as well as an argument for the utility of its namesake pan. Unlike most of us, his reach is so strong that many businesses see a spike in sales after a positive review that some call “the Kenji effect.” As recounted in a Seattle Times story, he eats at a lot of restaurants in the area, and like most of us, documents his thoughts on social media. In Seattle, where he moved in 2020, López-Alt has become known around town as one of the city’s most prominent food personalities - and most unintentionally powerful figures. Since 2019 he’s been contributing recipes to the New York Times. His relentlessly left-brained approach to cooking has inspired a whole generation of science-loving home cooks and netted him an enormous number of fans across Instagram and YouTube, where he has close to a combined 2 million followers and subscribers. He became famous for his Serious Eats column “The Food Lab,” which was twice nominated for a JBA it was turned into a 2015 book, The Food Lab: Better Cooking Through Science, which won a JBA (and a bunch of other awards). López-Alt is a familiar face in the food world. Kenji López-Alt took home the honors in the Book: Single Subject category for The Wok: Recipes and Techniques. A Seattle resident who is at least two of those things won big, as J. ![]() On Saturday, June 3, the James Beard Foundation held its annual Media Awards, which honor journalists, cookbook authors, podcasters, scholars, and social media stars.
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