Good Food
Queer hospitality, restaurant reopenings, sandwiches
This week has been a roller coaster for the queer and trans community. First, there was the news that the current administration rolled back protections that prohibited discrimination in health care against trans patients.
By Evan Kleiman • • 56m ListenThis week has been a roller coaster for the queer and trans community. First, there was the news that the current administration rolled back protections that prohibited discrimination in health care against trans patients. Last weekend, thousands showed support during the All Black Lives Matter solidarity march in Hollywood. On Monday morning, the Supreme Court upheld gay and transgender rights in the workplace, an unexpected jolt of joy during Pride month. Good Food looks at safe spaces in the queer community. Andrea Chang, Deputy Food Editor of the Los Angeles Times, runs down the new rules for restaurants reopening. Plus, tips for building the perfect sandwich at home.
In this episode
6 storiesCuties coffee shop: Making sense of the world and finding community
Cuties, the only queer-centered coffee shop in Los Angeles, opened in the summer of 2017. General Manager Sasha Jones says the value and message of Cuties is to create a sense of belonging.
Read the story7 minComing out: A brief history of the queer hospitality industry
The idea of queer-centered spaces in the food and beverage world is not a new phenomenon. As special correspondent for Eater, Meghan McCarron wrote in a story last year that “the queer food world is coming out.”
Read the story11 minReservations and digital menus: restaurants adapt to the new normal
With confusing guidelines and restrictions for reopening, Los Angeles Times Deputy Food Editor Andrea Chang reports on what guests can expect when visiting their favorite restaurants.
Read the story13 minOnline ordering: the key to survival for Chinatown and SGV restaurants
Even before COVID-19 wreaked economic havoc on restaurants across the country, the pandemic was hurting Chinese restaurants. Unfounded fear and outright racism had drastically reduced business.
Read the story7 minKeeping it together between two slices of bread
Among difficult headlines, the simple task of feeding oneself has become a chore. With temperatures rising, turning on the oven is less desirable, and cooking fatigue is setting in.
Read the story8 minChef Susan Feniger: ‘I never spent this much time at home in my whole adult life’
Market correspondent Gillian Ferguson catches up with Chef Susan Feniger at the Santa Monica Farmers’ Market. Feniger and her business partner Mary Sue Milliken own Socalo, which reopened this week.
Read the story10 min
