S4 E09: Chef Jenny Dorsey on food politics, and the uneasy conversations that the food industry isn’t ready to have.

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GUEST BIO

Jenny is a professional chef and food writer, researcher, and educator who studies food as the foundation for human meaning-making and identity formation. She holds a Master of Education from Harvard University and is currently a Fulbright-National Geographic Fellow in Singapore, researching food security in the context of hawker centres. Jenny is an IACP-winning photographer, James Beard Awards-nominated writer, and has been named an industry Game Changer by Food & Wine and a Trailblazing Activist by the World’s 50 Best. In pre-pandemic 2020, she also gave a TEDx titled, How Food Can Be A Source of Identity, Intimacy, and Vulnerability..

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MENTIONED

• Reem's
• Billie Eilish's book flops
• Jenny's TEDx Talk

TAKEAWAYS

1. The people we advocate for should be the ones dictating what advocacy looks like for their cause.
2. Food is inherently political.
3. Most books don't sell well - something to keep in mind if you're going to invest time and energy writing one.
4. The U.S. has many of the pieces that could be leveraged for a more equitable future but we've been brainwashed to fear socialism.
5. Aligning our business practices with our values can have significant positive impact within our own spheres of influence.
6. Immigrant parents often struggle with their kids choosing a career that isn't seen as "moving up in the world" and while their fears around financial stability are understandable, there is an element of classism there that we need to acknowledge and work on.
7. Recipes using grams are much easier to replicate accurately than those using cups and arbitrary units like "one onion".
8. The US gallon isn't the same as the Imperial gallon.

CONTACT

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Host: Lazou

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