In this episode of Eat, Drink, and Do Good, community organizer Raeghn Draper writes on the ongoing inequities perpetuated by our culinary school programs, and how we can begin undoing them.

Read Raeghn's piece at www.studioatao.org/newsletter. Some additional resources on this topic recommended by the author are:

• The Cooking Gene: A Journey Through African-American Culinary History in the Old South by Michael W. Twitty

• Braiding Sweetgrass by Robin Wall Kimmerer

• The work of Tunde Wey

• The Racist Sandwich podcast