Help AR spread its progressive message to larger audiences at a time when it's particularly needed! We have no underwriters, government grants or advertising income. Radio stations receive our programming free of charge. We depend solely on you, our listeners, to sustain us.

We welcome your tax-deductible contributions for any amount. Send your check to RISE UP-Alternative Radio, PO Box 551, Boulder, CO 80306. Or just give us a call at (800) 444-1977, Monday–Thursday 8:30–4:30pm, Mountain Time.

DonateSubscribe Subscribe Monthly

Behind the Kitchen Door

Program #JAYS001. Recorded in Boulder, CO on March 10, 2013.

How do restaurant workers live on some of the lowest wages in America? $2.13 an hour. And how do poor working conditions—discriminatory labor practices, exploitation, and unsanitary kitchens—affect the meals that arrive at our restaurant tables? The quality of the food depends not only on the sourcing of the ingredients but also from the attention and skill of the people who chop, grill, sauté, and serve. Increasingly, people are choosing to dine at restaurants that offer organic, fair-trade, and free-range ingredients for health and ethical reasons. Yet few of us are aware of the working conditions at the restaurants themselves. But whether you eat haute cuisine or fast food, the well-being of restaurant workers is a pressing concern, affecting our health and safety, local economies, and the life of our communities. 


Saru Jayaraman

Saru Jayaraman is co-founder and co-director of the Restaurant Opportunities Centers United and director of the Food Labor Research Center at the University of California, Berkeley. She is the author of Behind the Kitchen Door.


Customer Reviews

No reviews yet Write a review

Shopping Cart

Your cart is currently empty

(800) 444-1977