Podcasts about restaurant opportunities centers united

MIRS welcomes state Rep. Joe Aragona, a Clinton Township Republican, and George Chapp, the chair of the Warren Sterling Heights Area Democratic Club. Together, they share what they're seeing in Macomb County ahead of the November election, and their political insights on a competitive Congressional race and several unpredictable state House contests (2:47).  Former Democratic Gov. James Blanchard and Mike Bishop, a past Republican state Senate majority leader, come together to talk to MIRS. They're serving on the board of directors of the Defend Democracy Project in Michigan, pushing for confidence in Michigan's election systems (34:21).  Chris White, the Michigan director of Restaurant Opportunities Centers United, calls the claims that wait staff will lose tips following the adopt-and-amend ruling "fear mongering and false information" (55:44). 

This week on CounterSpin: The journalists at Yahoo Finance tell us that a Connecticut McDonald's charging $18 for a combo meal has “sparked a nationwide debate” on escalating prices in the fast food industry. The outrage, readers are told, is “partly attributed” to a recent raise in the minimum wage — which has not yet gone into effect. From there, we move on to how it isn't just that poor working Joes will have to pay more for a Big Mac, but also there will be layoffs of fast-food employees. We meet Jose and Jim, who say they thought higher wages would be good, “considering the decline in tipping and increasing living costs.” Alas no, Yahoo explains: “The reality was harsher. The wage increase, while beneficial for some, has resulted in job losses for others, leading to a complex mix of gratitude and resentment among affected workers.” Elite reporters seem so far removed from the daily reality of the bulk of the country that this doesn't even ring weird to them. A raise in wages for fast food employees means fast food employees have to lose their jobs — that's just, you know, “economics.” We get a different view on raising the minimum wage from Sebastian Martinez Hickey, researcher for the EARN (Economic Analysis and Research Network) team at the Economic Policy Institute. Also on the show: A largely unspoken part of media's wage conversation is the whole sector of workers whose pay rates are based in enslavement. In 2015, CounterSpin learned about tipped wages from Saru Jayaraman, co-founder of the Restaurant Opportunities Centers United and director of the Food Labor Research Center at the University of California, Berkeley. We hear part of that conversation.   The post Sebastian Martinez Hickey on Minimum Wage; Saru Jayaraman on History of Tipping appeared first on KPFA.

Did you know that restaurant workers have united to correct unfair labor practices in the workplace? Join Food Sleuth Radio host and Registered Dietitian, Melinda Hemmelgarn, for her interview with Teofilo Reyes, Ph.D., Chief Program Officer for Restaurant Opportunities Centers United. Reyes describes the major unfair labor practices among restaurant and food service workers, including wage theft, poverty wages, and lack of access to health care and time-off for rest and recovery. He discusses the stress of Covid, the basic tenets of the Restaurant Workers Bill of Rights. and how we can offer support.Related website:   https://rocunited.org/bill-of-rights/

As president of One Fair Wage and director of the Food Labor Research Center at UC Berkeley, Saru Jayaraman has fought for a reimagining of tipped industries. She argues that at just $2.13 an hour, what tipped-wage workers are paid is unlivable on its own and that, unsurprisingly, the people in these jobs are often society's most vulnerable: undocumented, BIPOC, and women workers who already make cents on the dollar of their white male counterparts. In place of the 30-year-old subminimum wage, Jayaraman has worked tirelessly to realize a fair living wage for these essential workers. In the wake of COVID-19, she says it is more obvious than ever that changes need to be made if we want to keep everyone's head above water. Jayaraman's message is unwavering—our drivers, delivery workers, servers and nail technicians deserve to have a livelihood. At INFORUM and alongside service industry experts Chef Dominique Crenn and Angela Glover Blackwell, Jayaraman will lay out what changes need to be made and how we can achieve a fair, livable wage for everyone in our communities. SPEAKERS Angela Glover Blackwell Founder in Residence, PolicyLink; Host, "Radical Imagination" Podcast Dominique Crenn Chef and Owner, Atelier Crenn Saru Jayaraman President, One Fair Wage; Co-Founder, Restaurant Opportunities Centers United; Director, Food Labor Research Ctr., UC Berkeley; Author, Behind the Kitchen Door, Forked: A New Standard for American Dining, & One Fair Wage: Ending Subminimum Pay in America In response to the COVID-19 pandemic, we are currently hosting all of our live programming via YouTube live stream. This program was recorded via video conference on October 18th, 2021 by the Commonwealth Club of California. Learn more about your ad choices. Visit megaphone.fm/adchoices

As president of One Fair Wage and director of the Food Labor Research Center at UC Berkeley, Saru Jayaraman has fought for a reimagining of tipped industries. She argues that at just $2.13 an hour, what tipped-wage workers are paid is unlivable on its own and that, unsurprisingly, the people in these jobs are often society's most vulnerable: undocumented, BIPOC, and women workers who already make cents on the dollar of their white male counterparts. In place of the 30-year-old subminimum wage, Jayaraman has worked tirelessly to realize a fair living wage for these essential workers. In the wake of COVID-19, she says it is more obvious than ever that changes need to be made if we want to keep everyone's head above water. Jayaraman's message is unwavering—our drivers, delivery workers, servers and nail technicians deserve to have a livelihood. At INFORUM and alongside service industry experts Chef Dominique Crenn and Angela Glover Blackwell, Jayaraman will lay out what changes need to be made and how we can achieve a fair, livable wage for everyone in our communities. SPEAKERS Angela Glover Blackwell Founder in Residence, PolicyLink; Host, "Radical Imagination" Podcast Dominique Crenn Chef and Owner, Atelier Crenn Saru Jayaraman President, One Fair Wage; Co-Founder, Restaurant Opportunities Centers United; Director, Food Labor Research Ctr., UC Berkeley; Author, Behind the Kitchen Door, Forked: A New Standard for American Dining, & One Fair Wage: Ending Subminimum Pay in America In response to the COVID-19 pandemic, we are currently hosting all of our live programming via YouTube live stream. This program was recorded via video conference on October 18th, 2021 by the Commonwealth Club of California. Learn more about your ad choices. Visit megaphone.fm/adchoices

The pandemic and related precautions affected millions of restaurant workers around the country — unemployment in the restaurant industry shot up to more than 40% nationwide in April 2020, and to 60% in the Bay Area, according to the State of Restaurant Workers report from the advocacy group Restaurant Opportunities Centers United. Zoe Caras, national research associate for the organization, explains what the report found in the Bay Area and what those numbers meant for workers.

In this timely conversation, JPMorgan Chase’s head of human resources Robin Leopold speaks about systemic racism with co-CEO of Ariel Investments, Mellody Hobson; best-selling author and activist Mikki Kendell; and president of One Fair Wage, Co-Founder of the Restaurant Opportunities Centers United, and Director of the Food Labor Research Center Saru Jayaraman. All three women speak on racial inequality and how we can all do our part to fight it.

Saru Jayaraman, President of One Fair Wage and Co-Founder of the Restaurant Opportunities Centers United, shares insight into the current perfect opportunity for wage change in the food service industry, including:How the pandemic has laid bare the troubles with tips-based pay structures, such as the ineligibility of many service workers to qualify for unemployment benefits due to sub-minimum wages.How the shut down during the pandemic is allowing for reconfiguration and reimagining of the restaurant industry.That employers are now more willing than ever to move towards a full livable minimum wage for their workers.Treating those in the food industry as other skilled professionals with livable wages and not reliance on tips.The realization of consumers about how essential our service workers are and the role diners can play in encouraging restaurant owners towards positive change. Support the show (https://www.postcarbon.org/support-what-could-possibly-go-right/)

SPEAKERS Nadine Burke-Harris M.D., California Surgeon General; Trauma Expert Rosny Daniel M.D., Emergency Room Doctor, University of California San Francisco; COVID-19 Survivor Saru Jayaraman President, One Fair Wage; Co-Founder, Restaurant Opportunities Centers United; Director, Food Labor Research Center, University of California, Berkeley Mina Kim News Anchor, KQED—Moderator In response to the Coronavirus COVID-19 outbreak, this program took place and was recorded live via video conference, for an online audience only, and was live-streamed from The Commonwealth Club of California in San Francisco on May 28th, 2020.

A nonprofit organization that advocates for restaurant workers to receive equitable pay and treatment was borne in the wake of the September 11, 2001, terrorist attacks on the World Trade Center. On that horrific day, 73 workers from the Center’s iconic restaurant, Windows on the World, were killed and their co-workers displaced. Sekou Siby, a Windows on the World cook from the Ivory Coast, organized those survivors to ensure their well-being and to find new opportunities in the industry. Their efforts started with a worker’s center in New York and has since expanded into Restaurant Opportunities Centers United, a game changing national nonprofit with chapters across the United States. Their members, workers in the industry, decide which issues they address and shape the policies solutions that they advocate. In Washington DC, organizers Sophia Miyoshi and Candance Cunningham tackle wage theft and sexual harassment while promoting fair wages and paid family leave for tipped workers and racial equity in the industry overall. Their research supports a growing understanding that tipped wages are an “antiquated system.” They work with owners and consumers and advocate for city council and federal level solutions. Sophie and Candance are coalition builders and they want you to be informed consumers about the restaurants you support. Listen to their episode to hear how they make that possible.

On Today's Global Cable, Perry World House Deputy Director LaShawn Jefferson will be talking with Veronica Gago, a professor at the National University of San Martin in Argentina, Joanne Smith, the founding president and CEO of Girls for Gender Equity, an advocacy group committed to the physical, psychological, social, and economic development of girls and women, and Veronica Avila, the national campaign co-manager with Restaurant Opportunities Centers United, a restaurant workers' center committed to improving wages and working conditions for the nation's restaurant workforce about important issues facing women and girls in the world today and the importance of grassroots organizations in the #MeToo movement across the world! LaShawn Jefferson is Perry World House's Deputy Director. She brings to Perry World House over two decades of legal and policy advocacy, strategic planning and communications, and research and writing on women's international human rights through civil-society organizations and philanthropy. She joined Perry World House after almost seven years at the Ford Foundation, where she worked to advance women's human rights globally and in the U.S. through field building and investments in the areas of rights advocacy; strategic communications and engagement; intersectional leadership and analysis; research; and capacity building. For fourteen years, she also held several leadership positions at Human Rights Watch, a global human rights organization, where she led their women's rights research and advocacy work, providing strategic and intellectual guidance to the work on women's international human rights, crafting and executing long-term advocacy strategies, and representing HRW at the highest level of national and international fora. She is the author of many reports on a variety of issues confronting women around the world, and has written op-eds and articles that have appeared in the Wall Street Journal and The International Herald Tribune. She received a BA from Connecticut College and an  MA in International Relations and Latin American Studies from Johns Hopkins SAIS. Veronica Avila is currently the National Campaign co-manager with the Restaurant Opportunities Centers United (ROC-United), a restaurant workers' center committed to improving wages and working conditions for the nation's restaurant workforce. Previously she served as a researcher with ROC-United and as the Director of ROC Chicago. In addition to supporting ROC-United's campaign work, she is currently a fellow with Data and Society, looking at the cross section of tech and restaurants. Prior to her work with ROC-United, Avila worked a labor rights organizer with service worker unions, Unite Here Local 1 and SEIU 32BJ. Avila holds an MSc in Inequalities and Social Science from the London School of Economics. Verónica Gago is a professor at the Instituto de Altos Estudios at the National University of San Martín, in Argentina, and a visiting scholar at the University of Buenos Aires, in its International Consortium of Critical Theory Programs. Gago teaches Political Science at the University of Buenos Aires and is a professor of Sociology at the Instituto de Altos Estudios, National University of San Martín. She is also an Assistant Researcher at the National Council of Research (CONICET). Gago is the author of Neoliberalism from Below: Popular Pragmatics and Baroque and of numerous articles published in journals and books throughout Latin America, Europe, and the U.S. She is a member of the independent radical collective press Tinta Limón. She was part of the militant research experience Colectivo Situaciones, and she is now a member of Ni Una Menos, which is a Latin America grassroots, feminist movement that works to eradicate gender-based violence. Joanne N. Smith is the Founding President and CEO moves Girls for Gender Equity (GGE), an intergenerational advocacy organization committed to the physical, psychological, social, and economic development of girls and women. Smith advances GGE's mission through strategic advocacy, development, and leadership cultivation. A staunch human rights advocate, Smith co-chaired the nation's first Young Women's Initiative, a cross-sector Initiative coordinating government, philanthropic, and community efforts to create the conditions for cis, trans girls of color and GNC youth to thrive. Smith's leadership helped to facilitate a $30M commitment from government and philanthropy to invest in community-driven recommendations. Smith is a steering committee member of Black Girl Movement and member of Move to End Violence -a 10-year initiative designed to strengthen the collective capacity to end gender-based violence in the United States. Smith is an alumna of Hunter Graduate School of Social Work and Columbia Institute for Nonprofit Management. GGE challenges structural forces - racism, sexism, transphobia, homophobia, economic inequality - that work to constrict the freedom, full expression, and rights of girls and young women of color (trans and cis) and gender non-conforming/non-binary youth. Music & Produced by Tre Hester. 

It’s produce grown in the Central Valley and shipped to your supermarket, the dinner plate served at your favorite restaurant. Most likely it was brought to you by the blood, sweat, and tears of immigrants. And today we’re looking at immigration through the lens of food. Saving the West speaks with Saru Jayaraman (co-founder of Restaurant Opportunities Centers United), Hernan Hernandez (executive director of the Central Valley Farmworker Foundation), and Ben Miller and Cristina Martinez (who run South Philly Barbacoa in Philadelphia).

Hnin W. Hnin, Executive Director of Cooperative Food Empowerment Directive (CoFED) appeared on Everything Co-op on September 13, 2018, a weekly Nationally broadcast radio show. Vernon and Hnin discussed how CoFED is building the leadership of young people of color at the intersection of food systems change, solidarity and cooperative economics. Hnin W. Hnin is a storyweaver, educator, and facilitator who is guided by the ancestors and mother earth to transform systemic injustices into compost for collective liberation. As the current Executive Director of Cooperative Food Empowerment Directive (CoFED), they design and facilitate transformative experiences where young people of color (un)learn cooperative values and economics through food and land. Rooted in the movements for food justice, solidarity and cooperative economics, and just transitions, Hnin is a 2018 Movement Voices Fellow with New Economy Coalition. They have written for Grist and Civil Eats, been interviewed by Colorlines and Synergy Airwaves, and presented at conferences including Just Food, CommonBound, and Vegan Praxis of Black Lives Matter. Before CoFED, Hnin worked with World Learning as a global human rights educator and held national positions at Slow Food USA and Restaurant Opportunities Centers United, building power to transform the food system. They previously served on the Board of Advisors at CoFED and Southeastern African American Farmers Organic Network (SAAFON). Hnin graduated from Williams College with a degree in Political Economy and International Studies. CoFED partners with college students and administrators to start or scale campus food co-ops with a triple bottom line of food sovereignty, sustainability and social justice. Since 2011 the organization has developed 11 new cooperative projects, trained over 500 students on over 60 campuses, and cultivated a community of nearly 4,000 supporters. CoFED forefront's racial and economic equity at the core of cooperative development.

Air Date: 9/21/2018 Today we take a look at the economics, sexism and racism embedded in the restaurant industry, largely due to the practice of tipping. Be part of the show! Leave a message at 202-999-3991   Episode Sponsors: Newsvoice| Amazon USA| Amazon CA| Amazon UK| Clean Choice Energy Support Best of the Left on Patreon!   SHOW NOTES Ch. 1: The Racist History of Tipping - Splinter - Air Date 9-4-17 Tipping was considered “un-American” and “undemocratic” when rich Americans began to adopt the practice in the mid-1800s. By the end of the Civil War, tipping had spread throughout the country. Ch. 2: Saru Jayaraman on Outlawing the Tipped Minimum Wage Part 1 - CounterSpin (@FAIRmediawatch) - Air Date 11-27-15 Saru Jayaraman, co-founder and co-director of the Restaurant Opportunities Centers United, on the movement to outlaw the “tipped wage” — the idea that a minimum wage of $2.13 is OK, because waitstaff get enough in voluntary tips to make up for it. Ch. 3: THE MIDTERMS MINUTE- Minnesota’s Battleground Races! - Best of the Left Activism Take action! Click the title and/or scroll down for quick links and resources from this segment. Ch. 4: Danny Meyer on the trouble with tipping - Start Making Sense from @TheNation - Air Date 11-8-17 Legendary restaurateur Danny Meyer explains why he’s against tipping—he spoke at a dinner in honor of The Nation’s Food issue, held at his restaurant at the Whitney Museum, “Untitled.” Ch. 5: Saru Jayaraman on Outlawing the Tipped Minimum Wage Part 2 - CounterSpin (@FAIRmediawatch) - Air Date 11-27-15 Saru Jayaraman, co-founder and co-director of the Restaurant Opportunities Centers United, on the movement to outlaw the “tipped wage” — the idea that a minimum wage of $2.13 is OK, because waitstaff get enough in voluntary tips to make up for it. Ch. 6: When sexual harassment is on the menu Part 1 - Bite - Air Date 4-6-18 Tara Duggan and Kim Severson talk about their reporting on how powerful men in acclaimed kitchens abused their power. And San Francisco restaurateur Karen Leibowitz tells us how she’s trying to stop harassment in her kitchen before it begins. Ch. 7: Understanding the gender and racial implications of the tipped minimum wage - Pod Save the People - Air Date 5-8-18 DeRay, Clint, and Brittany discuss women’s wages and the dangerous effects of the two-tiered system of the tipped minimum wage. Ch. 8: When sexual harassment is on the menu Part 2 - Bite - Air Date 4-6-18 Tara Duggan and Kim Severson talk about their reporting on how powerful men in acclaimed kitchens abused their power. And San Francisco restaurateur Karen Leibowitz tells us how she’s trying to stop harassment in her kitchen before it begins. Ch. 9: #TimesUp needs to join with the Fight for $15 - Mouthy. Messy. Mandatory. - Air Date 5-26-18 McDonald's and Walmart get their minimum wage arses handed to them by #TimesUp and Fight for $15.   VOICEMAILS Ch. 10: A doctor's perspective on recent stories - Catherine from Bloomington, IL Ch. 11: Thoughts on interrogating ourselves and communicating effectively - Erin from Philadelphia   Ch. 12: Final comments on the new support Apple has given to the chapter markers you can use while listening to the show   THE MIDTERMS MINUTE  REGISTER TO VOTE: RocktheVote.org/register-to-vote/ CONFIRM VOTER REGISTRATION: RocktheVote.org/resources/am-i-registered-to-vote/ CHECK VOTING DATES & POLICIES: RocktheVote.org/voting-information/ VOTER ID INFO/HELP: VoteRiders & 866ourvote.org Get Involved: Swing Left (Help flip districts from anywhere)  Red to Blue (DCCC program to flip seats)  When We All Vote (Michelle Obama’s initiative)  Voter Circle (friend-to-friend outreach tool)  Vote Forward(mail letters to unlikely voters) Volunteer for Democrats  Abroad? 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Absentee ballot requests should be made by Monday, November 5th and completed ballots must be received by election day, November 6th. *More MN voting details* U.S. SENATE  Must Retain Seat: Tina Smith(D - incumbent) U.S. HOUSE MN-01:Dan Feehan  Swing Left MN-01 | Red to Blue MN-01 MN-02: Angie Craig  Swing Left MN-02| Red to Blue MN-02 MN-03: Dean Phillips  Swing Left MN-03| Red to Blue MN-03 MN-08: Joe Radinovich  Swing Left MN-08| Red to Blue MN-08 GOVERNOR: GOV: Tim Walz(D)  Researched & Written by BOTL Communications Director Amanda Hoffman    MUSIC: Opening Theme: Loving Acoustic Instrumental by John Douglas Orr  Vittoro - Aeronaut (Blue Dot Sessions) PolyCoat - The Cabinetmaker (Blue Dot Sessions) Hundred Mile-No Guitar - K2 (Blue Dot Sessions) Inessential - Bayou Birds (Blue Dot Sessions) Waterbourne - Algea Fields (Blue Dot Sessions) Slow Lane Lover - Barstool (Blue Dot Sessions) Voicemail Music: Low Key Lost Feeling Electro by Alex Stinnent Closing Music: Upbeat Laid Back Indie Rock by Alex Stinnent   Produced by Jay! 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Introducing Saru Jayaraman.  Millions of Americans caught a glimpse of her at this year’s Golden Globes, where she was Amy Poehler’s guest – recognized for her role in the battle against sexual harassment in the restaurant industry.  Jayaraman, who was accepted to Harvard at the age of 16 and said no thanks, is the co-founder and President of the Restaurant Opportunities Centers United.  Her organization's extensive research into the restaurant industry has documented pervasive sexual harassment.   It often begins with managers insisting waitresses show more cleavage.  As you’ll hear, it often does not end there.  Saru’s solution?  Listen on.

Introducing Saru Jayaraman.  Millions of Americans caught a glimpse of her at this year's Golden Globes, where she was Amy Poehler's guest – recognized for her role in the battle against sexual harassment in the restaurant industry.  Jayaraman, who was accepted to Harvard at the age of 16 and said no thanks, is the co-founder and President of the Restaurant Opportunities Centers United.  Her organization's extensive research into the restaurant industry has documented pervasive sexual harassment.   It often begins with managers insisting waitresses show more cleavage.  As you'll hear, it often does not end there.  Saru's solution?  Listen on.

This episode is something very special to us at GBH.  One of our neighbors, who literally lives above the studio here in Logan Square in Chicago, is a woman named Sheerine Alemzadeh. She's a co-founder along with Karla Altmayer of an organization called Healing to Action.  Over a few parties here in the studio, we got to know these women and the work they do, which is to help build capacity for solving gender-based violence, which so often occurs in the workplace. One of the industries that struggles with this issue the most, which includes everything from sexual harassment and intimidation to outright physical assault, is hospitality. When we think of hospitality, we rightly think of hotels, restaurants, bars, and the like.  But as a design firm devoted to breweries, we’ve become increasingly involved in hospitality as well. We’ve helped launch, on average, about a half dozen new breweries a year. And as more of them include a taproom in their concept, we’ve started to think about the hospitality environment in more depth and as Sheerine and Karla shared more of their experience fighting against workplace violence, we started to realize how pervasive and important this issue is becoming to craft breweries. And that says nothing about the male-dominated manufacturing environments that have their own history of harassment and violence.  So we decided to partner with them to bring your a unique conversation combining their important work with the context we know so well: craft brewing. We all got together at Hopewell Brewing’s taproom right here in Logan Square, along with Melissa Josephs of Women Employed, Jacyada de Oliviera of Restaurant Opportunities Centers United, and Samantha Lee of Hopewell Brewing Company.  The goal was to have an open conversation that would encourage brewery owners and taproom staff to recognize the threats to their business and their staff as they cross into he hospitality industry. But also to take a look at what a traditionally male-dominated manufacturing culture brings with it as well. These two worlds coming together create an intersection where a lot of people are at risk. And the solutions, as they usually are, start with understanding and communication—and a willingness to address the issue. 

On today's episode of Eating Matters, Host Jenna Liut kicks off a two part series on labor practices in the food chain with guest Saru Jayaraman, Co-Founder and Co-Director of the Restaurant Opportunities Center United (ROC United) and the Food Research Center at UC Berkeley. They discuss labor practices experienced by millions of workers in the restaurant industry, the historical events that resulted in those policies, and what advocates are doing to fight for fair wages across the country. This week's featured startup is AeroFarms, an indoor farming organization in Newark, NJ, poised to become the world's largest indoor vertical farm.

Feb. 20 (Bloomberg) -- Bloomberg View columnist Barry Ritholtz interviews Saru Jayaraman, she is the Co-Founder and Co-Director of the Restaurant Opportunities Centers United and Director of the Food Labor Research Center at University of California, Berkeley. This interview aired on Bloomberg Radio.

Restaurant Opportunities Centers United is a national organization that advocates on behalf of restaurant workers, and Pittsburgh is home to one of its chapters. In this episode of On The House, Larkin Page-Jacobs talks to organizer Jordan Romanus and server Heather Freeman about the change they hope to see in the industry.

This week on What Doesn’t Kill You, Katy Keiffer returns from the Slow Meat Conference with a new friend and guest, Joe Oliva, who has plenty of insight to share on the show! Jose Oliva is Co-Director of the Food Chain Workers Alliance after starting as the Associate Director from August 2013 to December 2014. He is from Xelaju, Guatemala. Jose founded the Chicago Interfaith Workers’ Center in 2001 and then became the Coordinator of Interfaith Worker Justice’s National Workers’ Centers Network. In 2008 he went on to run the Center for Community Change’s worker justice program. From 2009-2014, Jose held a number of leadership roles at Alliance member Restaurant Opportunities Centers United, the national organization of restaurant workers. He also served as Board Chair of the FCWA Board of Directors from 2010-2012. He is a member of the Chicago Food Policy Action Council. This program was brought to you by Cain Vineyard & Winery. “We see food as the central component of society – it’s what makes us as individuals go and what makes the world go round.” [04:00] “Good food is good food everywhere – it’s not going to change.” [17:00] “25% of all the groceries sold in the United States are sold at Wall-Mart.” [20:00] “As long as there is a draw in this country for work – people will come here. That’s the reality.” [30:00] –Jose Oliva on What Doesn’t Kill You

This week on What Doesn’t Kill You, Katy Keiffer returns from the Slow Meat Conference with a new friend and guest, Joe Oliva, who has plenty of insight to share on the show! Jose Oliva is Co-Director of the Food Chain Workers Alliance after starting as the Associate Director from August 2013 to December 2014. He is from Xelaju, Guatemala. Jose founded the Chicago Interfaith Workers’ Center in 2001 and then became the Coordinator of Interfaith Worker Justice’s National Workers’ Centers Network. In 2008 he went on to run the Center for Community Change’s worker justice program. From 2009-2014, Jose held a number of leadership roles at Alliance member Restaurant Opportunities Centers United, the national organization of restaurant workers. He also served as Board Chair of the FCWA Board of Directors from 2010-2012. He is a member of the Chicago Food Policy Action Council. This program was brought to you by Cain Vineyard & Winery. “We see food as the central component of society – it’s what makes us as individuals go and what makes the world go round.” [04:00] “Good food is good food everywhere – it’s not going to change.” [17:00] “25% of all the groceries sold in the United States are sold at Wall-Mart.” [20:00] “As long as there is a draw in this country for work – people will come here. That’s the reality.” [30:00] –Jose Oliva on What Doesn’t Kill You

Americans eat out more than any other people. But the workers who put food on our restaurant tables are struggling to feed themselves and their families. On this edition, Saru Jayaraman, co-director of the Restaurant Opportunities Centers United and author of “Behind the Kitchen Door” makes the case for bringing justice to restaurants and how ordinary diners can help. Featuring: Saru Jayaraman, co-director of the Restaurant Opportunities Centers United and author of “Behind the Kitchen Door”

Americans eat out more than any other people. But the workers who put food on our restaurant tables are struggling to feed themselves and their families. On this edition, Saru Jayaraman, co-director of the Restaurant Opportunities Centers United and author of “Behind the Kitchen Door” makes the case for bringing justice to restaurants and how ordinary diners can help. Featuring: Saru Jayaraman, co-director of the Restaurant Opportunities Centers United and author of “Behind the Kitchen Door”

Americans eat out more than any other people. But the workers who put food on our restaurant tables are struggling to feed themselves and their families. On this edition, Saru Jayaraman, co-director of the Restaurant Opportunities Centers United and author of “Behind the Kitchen Door” makes the case for bringing justice to restaurants and how ordinary diners can help. Featuring:  Saru Jayaraman, co-director of the Restaurant Opportunities Centers United and author of “Behind the Kitchen Door” For More Information:  Restaurant Opportunities Centers United  Living Off Tips Campaign Articles/Videos, etc.: Workers ROC the Restaurant Industry How the Restaurant Lobby Makes Sure Fast-Food Workers Get Poverty Wages Raise the Minimum Wage Giants Fans Bring Their Own Lunches To Support Concessions Workers' Strike For Restaurant Workers, A Struggle To Put Food On The Table The post Making Contact – Behind the Kitchen Door: Restaurant Workers' Fight for Justice appeared first on KPFA.

Americans eat out more than any other people. But the workers who put food on our restaurant tables are struggling to feed themselves and their families. On this edition, Saru Jayaraman, co-director of the Restaurant Opportunities Centers United and author of "Behind the Kitchen Door" makes the case for bringing justice to restaurants and how ordinary diners can help.

Americans eat out more than any other people. But the workers who put food on our restaurant tables are struggling to feed themselves and their families. On this edition, Saru Jayaraman, co-director of the Restaurant Opportunities Centers United and author of "Behind the Kitchen Door" makes the case for bringing justice to restaurants and how ordinary diners can help.

How do restaurant workers live on some of the lowest wages in America? And how do poor working conditions -- discriminatory labor practices, exploitation, and unsanitary kitchens -- affect the meals that arrive at our restaurant tables? Saru Jayaraman, who launched the national restaurant workers' organization  Restaurant Opportunities Centers United, attempts to answer these questions by following the lives of restaurant workers in nine major U.S. cities. Blending personal narrative and investigative journalism, Jayaraman shows that the quality of the food that arrives at our restaurant tables depends not only on the sourcing of the ingredients but also on the attention and skill of the people who prepare and serve it. Behind the Kitchen Door explores the political, economic, and moral implications of dining out. Jayaraman sets out a bold agenda to raise the living standards of the nation's second-largest private sector workforce and to ensure that dining out is a positive experience on both sides of the kitchen door. Recorded On: Tuesday, September 24, 2013