Behind the Kitchen Door

In Behind the Kitchen Door,  Saru Jayaraman explores how restaurant workers live on some of the lowest wages in America and how poor working conditions - discriminatory labor practices, exploitation, and unsanitary kitchens - affect the meals that arrive at our restaurant tables.
Saru Jayaraman
Thursday, April 11, 2013
6:30pm @ Central Library

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?

In Behind the Kitchen Door Saru Jayaraman, co-founder of a national restaurant workers organization, provides a groundbreaking exploration of the political, economic, and moral implications of eating out.

Jayaraman is co-director of the Restaurant Opportunities Centers United, a graduate of Yale Law School, and co-editor of The New Urban Immigrant Workforce. She was named one of New York Magazine’s “influentials” of New York City.

Watch the video
Listen to the audio