Join us as Saru Jayaraman discusses and signs copies of her new book titled Behind the Kitchen Door.
'Sustainability is about contributing to a society that everybody benefits from, not just going organic because you don't want to die from cancer or have a difficult pregnancy. What is a sustainable restaurant? It's one in which as the restaurant grows, the people grow with it.'-from Behind the Kitchen Door
How do restaurant workers live on some of the lowest wages in America? And how do poor working conditions-discriminatory labor practices, exploitation, and unsanitary kitchens-affect the meals that arrive at our restaurant tables? Saru Jayaraman, who launched the national restaurant workers' organization Restaurant Opportunities Centers United, sets out to answer these questions by following the lives of restaurant workers in several cities, including Chicago.
Saru is the Co-Founder and Co-Director of the Restaurant Opportunities Centers United (ROC-United) and Director of the Food Labor Research Center at University of California, Berkeley. She is a graduate of Yale Law School and Harvard's Kennedy School of Government. After 9/11, together with displaced World Trade Center workers, Saru co-founded ROC in New York.
Seating is limited and available first come, first served. Reservations are not required. Books will be available for purchase and the author will autograph books at the conclusion of the program.