The archaic practice is standing in the way of across-the-board reforms that are necessary to end the exploitation of the industry’s workforce.

We ought to be living in a country where service employees are paid a decent wage. Until that day arrives—tip, and tip generously.

Workers in Maine, Michigan, and Washington, D.C., are campaigning to end the disparities between those who earn tips and other jobs.

The franchise model makes hurting workers inevitable.

The overwrought film from Michael Sarnoski contains a fundamental truth about a very sick industry.

What critics’ obsession with the vicious takedown says about the current state of food journalism

Covid-19 rates are spiking, debts are mounting, and workers and owners are trapped in a hell of Congress’s making.

In a Queens plaza, food vendors talk about survival in a crisis, state neglect, and the meaning of community care.

Workers were barely getting by before the pandemic, and the situation has only grown more desperate since then.

A system that relies on exploitation isn’t one that should survive the pandemic. There’s a better way to feed people and care for workers.

Six ideas for how to rebuild after the pandemic

Finding refuge in Bill Buford’s obsession with French food

“As soon as this is over, that’s going to be three months of rent, three months of phone bill—and you’ve been out of work.”

Food culture has never been bigger. It's also never been more controversial.