Coming clean. Opening up. Seeing right through. Today, we’re talking all things transparent in the food world. From restaurateurs shaking things up with radical financial disclosure, to an enchanting clear dessert, our stories today explore the many meanings of transparency. What can we learn when we’ve got nothing to hide?

Further Reading and Listening:

You can learn more about Irene Li’s latest venture, Prepshift, which aims to improve transparency around restaurant hiring, training, and regulatory compliance here! You can also find more information there about bringing open book management to restaurants. And there’s always Mei Mei Dumplings.

Listen to What Doesn’t Kill You episode 194: What Is Really In That Packaging? Mike Schade Reviews the State of Food Packaging and How It Affects Our Health and the Environment.

Find out how your favorite retailers rank on the toxic chemical Report Card on the Safer Chemicals Happy Families Website. 

To learn more about raindrop cakes and their history here  or here …or  here or here!

Keep Meat and Three on the air: become an HRN Member today! Go to heritageradionetwork.org/donate. 

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