With California fully reopening on June 15, many restaurants are poised to drop capacity limits and masks. Good Food looks at the idea of hospitality, starting with longtime server Tiffany Coty at Lawry’s. Essayist and activist Priya Basil describes the roots of the word “hospitality” and the notion of give and take in and outside of the industry. Journalist Simran Sethi details two cases that the U.S. Supreme Court will decide on, which hold “Big Chocolate” accountable for child labor abuses in the cocoa supply chain. Peter Bahlawanian has a primer for making root beer at home. Dan Pucci and Craig Cavallo share the history of cider. Finally, cherries come to the Santa Monica Farmer’s Market.
Hospitality, chocolate, root beer, cider
From this Episode:
‘In the Weeds’: Longtime Lawry’s server describes altering signature service during COVID
Tiffany Coty has provided dinner and a show for nearly 16 years at Lawry’s on Restaurant Row.
Guest, host, stranger: The roles we play in life and in hospitality
The lesson of hospitality during the pandemic is one of reciprocity, where guests must also measure up to those serving them by keeping their distance and wearing masks.
Rulings on ‘Big Chocolate’ could come as early as this week
The majority of cocoa is produced in West Africa, primarily in Ivory Coast and Ghana. The U.S.
Using spices to make root beer at home
Root beer dates back to colonial times, where roots of plants made a low-alcohol beverage. Peter Bahlawanian of Spice Station describes what is needed for a traditional root...
Tracking the history and boom of cider in America
Cider in America was originally reserved for aristocracy — those with large swaths of land where they could grow apples. Fermented like wine, cider and the apples that are...