FROM Amanda Cohen
What Goes Into the Price of an Entree? Amanda Cohen, chef/owner of Dirt Candy in New York City, pulls back the curtain on restaurant pricing. In a recent column for Eater , Cohen argued that the numbers on menus have less to do with expensive ingredients than with making rent and compensating employees. If we care about the people serving our food, she says, we’re going to have to pay for their health insurance.
Industry insights and lessons learned from memorable guests We have interesting guests on The Business, and sometimes our conversations are too long to fit into one show. This week we give you stories that were too good to leave on the cutting room floor, including some sharp insights on making it in the industry from David Mandel, David Simon, Shawn Levy and Matt Reeves.
George Saunders: Lincoln in the Bardo (Part I) Lincoln in the Bardo dramatizes a grieving President Lincoln as he visits the grave of his beloved son Willie, who died at age eleven. In the novel, the buried dead believe they're not dead -- "they're sick and refer to their coffins as "sick boxes."