One of Andrew's favorite recent meals in NYC was a dinner at Kimika, a newly opened restaurant in lower Manhattan, where chef Christine Lau serves up a distinct and very flavorful mashup of Italian and Japanese influences. Christine sat down with Andrew to discuss her path to the kitchen, which ran through stints as a high school and college athlete and myriad other professions, before committing to her very successful career. 

And in our weekly news and commentary segment, The Line-Up, chef Russell Jackson of Reverence restaurant in New York City, who helped put together the recently released Safety First program with Food & Society of The Aspen Institute, discusses the genesis and development of these comprehensive handbooks and one-sheets.

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THINGS YOU SHOULD KNOW:

Andrew is a writer by trade. If you'd like to support him, there's no better way than by purchasing his most recent book, The Dish: The Lives and Labor Behind One Plate of Food (October 2023), about all the key people (in the restaurant, on farms, in delivery trucks, etc.) whose stories and work come together in a single restaurant dish.

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Please also follow Andrew's real-time journal of the travel, research, writing, and production of/for his next book The Opening (working title), which will track four restaurants in different parts of the U.S. from inception to launch.

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