From March 2020 through November 2020, BA published dispatches from food businesses documenting the impact of COVID-19 and other national and global events. Restaurant Diaries is an extension of that project: a weekly series featuring recurring voices across the food industry. Current diarists include a farmer battling wildfires and food insecurity in her community; a line cook finding his calling in the kitchen; a wine educator focused on diversity, inclusion, and equity; and a bartender turned spirits brand ambassador. Read all their dispatches here, and check back for new entries each week.
Kyla Peal, wine educator
Slik Wines, Chicago
Entry 1 – February 3, 2021: We Knew What Was Missing in the Wine World—Diversity, Equity, and Inclusion—So We Set Out to Change It
Entry 2 – March 3, 2021: How I’m Making the Wine World More Inclusive of Black Women Like Me
Entry 3 – April 7, 2021: Restaurants Are Eager to Get Back to “Normal,” But Status Quo Isn’t Enough
Entry 4 – May 5, 2021: The Way Wine Is Served at Restaurants Is Changing
As told to Angela Burke
Peter Steckler, line cook
American Elm, Denver
