In the Oven
Hey good lookin’! Whatcha got cookin’? We work on really great projects for hard-working, independent businesses and individuals in the pursuit of following their food dreams with full flavor, bold taste and true grits. You can read about our work below, and how we faced some pretty interesting challenges along the way.
Moderate Panel on Working Conditions for Restaurant Workers
When The Restaurant Opportunities Center of DC released the annual National Diner's Guide, Eating Ethically, a Guide to Ethical Eating, they seized an opportunity to celebrate some local heroes and spark conversations about the working conditions for restaurant professionals. Any Shellal of Busboys & Poets and Eatonville, Chef Furad Tate of Inpire BBQ, and Marianne Ali of Ben's Chili Bowl were all present to receive awards. (other notables include Think Food Group and Jack Rose Dining Saloon.) Rebecca Gunter also moderated a panel discussion about the stigma of restaurant work, the growing industry trend favoring paid sick days for tipped employess, as well as the stagnancy of the minimum wage ($2.13/ hr for over twenty years.) Read more...
Present at Upstart Foods Business Conference
Grey Market DC was an event-driven marketplace for artisanal producers and food-focused entrepreneurs. In October of 2012, the organizers and planners (Upstart Foods) hosted a city-wide conference on Launching a Food Business. We were lucky enough to be invited to participate with a presentation and participation on the panel discussion. Read more...
Chef Rich Kicks Off Growing Healthy Schools Week
Our own Chef Rich Gunter is helping to kick-off the first annual Growing Healthy Schools Week, which is the fusion of DC School Garden Week and DC Farm to School Week. DC School Garden Week was launched in 2007 to celebrate school gardens throughout the District of Columbia. Growing Healthy Schools Week celebrates school gardens and farm to school programs throughout the district. During the week, school staff will work with local non-profits, farms and chefs to coordinate inspiring activities aimed at engaging the broader community, increasing environmental literacy, building program capacity, and connecting students to their food. Read more...