Training Chef Advocates in the Age of Trump
The James Beard Foundation is teaching chefs to take on policy roles.
Katherine Miller, James Beard Foundation Vice President of Impact, leads a skills training session at the James Beard Foundation’s Chefs Boot Camp for Policy and Change at Glynwood Farms in Cold Spring, New York.
Photographer: Ken Goodman via James Beard Foundation
As controversy erupted over a single restaurant’s decision not to serve White House Press Secretary Sarah Huckabee Sanders over the weekend, more than a hundred other eateries in thirteen states were busy raising money—more than $26,000 at last count, with about half reporting—for the Refugee and Immigrant Center for Education and Legal Services (RAICES), a Texas-based nonprofit at the forefront of the current immigration battle.
“We wanted to do something,” about the crisis on the border said Paul Calvert, co-owner of Atlanta’s Ticonderoga Club who organized the fundraiser with his wife, Sarah O’Brien, owner of Little Tart Bakeshop. “This is not a political thing, it’s a human thing.”