{"product_id":"forked-a-new-standard-for-american-dining-paperback","title":"Forked: A New Standard for American Dining - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eSaru Jayaraman\u003c\/b\u003e (Author), \u003cb\u003eJane Fonda\u003c\/b\u003e (Foreword by)\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eFrom Saru Jayaraman, the book that brought #MeToo to the restaurant industry\u003c\/strong\u003e \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\"Restaurants are political environments. You're shoulder-to-shoulder with immigrants. You're at one of the nexuses of income inequality. Your hourly wage is even less than the minimum wage. You're working for tips. You're getting sexually harassed. It was a very galvanizing political experience for me.\" -Alexandria Ocasio-Cortez \u003cp\u003e\u003c\/p\u003e\"No one has done more to move forward the rights of food and restaurant workers than Saru Jayaraman. This is the story of the next steps in the movement, as told by the woman who is creating them.\" -Mark Bittman \u003cp\u003e\u003c\/p\u003eA restaurant critic can tell you about the chef. A menu can tell you about the farm-sourced ingredients. Now who's going to tell you about the people preparing your meal? \u003cp\u003e\u003c\/p\u003eFrom James Beard Leadership Award winner Saru Jayaraman, \u003cem\u003eForked\u003c\/em\u003e is an enlightening examination of what we don't talk about when we talk about restaurants: Is the server tolerating sexual harassment because tips are her only income? Is the line cook working through a case of stomach flu because he doesn't get paid sick days? Is the busser not being promoted because he speaks with an accent? \u003cp\u003e\u003c\/p\u003eAs most corporate restaurants continue to set low standards for worker wages and benefits, a new class of chefs and restaurateurs is working to foster sustainability in their food and their employees. \u003cem\u003eForked\u003c\/em\u003e offers an insider's view of the highest -- and lowest -- scoring restaurants for worker pay and benefits in each sector of the restaurant industry, and with it, a new way of thinking about how and where we eat.\u003cbr\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003cbr\u003e\u003cstrong\u003eSaru Jayaraman\u003c\/strong\u003e is Co-Founder and Co-Director of the Restaurant Opportunities Centers United (ROC United) and a graduate of Yale Law School and the Harvard's Kennedy School of Government. She has been named one of Crain's \"40 Under 40,\" CNN's \"Ten Visionary Women,\" New York magazine's \"Influential of New York,\" and a 2014 White House \"Champion of Change.\" Her work has been profiled extensively in the \u003cem\u003eNew York Times\u003c\/em\u003e, and she has appeared on CNN, MSNBC, Bill Moyers Journal, \u003cem\u003eNBC Nightly News\u003c\/em\u003e, \u003cem\u003eToday\u003c\/em\u003e, and\u003cem\u003e Real Time with Bill Maher\u003c\/em\u003e.\u003cbr\u003e\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 256\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.7 x 8.2 x 5.5 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e December 02, 2019\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":52477587095859,"sku":"9780190056001","price":31.82,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0300\/5595\/6612\/files\/Rk5mQkljaTJOb25mbFlxbmZMb1hXZz09.webp?v=1759622057","url":"https:\/\/www.vysn.com\/en-ca\/products\/forked-a-new-standard-for-american-dining-paperback","provider":"VYSN","version":"1.0","type":"link"}