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The group recently put together a 10-page document of regulations for area hotels, which include recommendations for everything from disinfecting, social distancing, and meals. But the lodging industry is in a particular bind; ceasing foodoperations altogether isn’t really an option when hungry guests continue to check in.
I did a civil rights oral history documentation project. How did you get into the food industry? While I worked for the city government during the day, I volunteered as a community chef for Just Food [a nonprofit in NYC focused on food access] on nights and weekends. People take food for granted.
Many immigrants would arrive without documentation, making finding employment difficult. Antelope is a true family business — along with his wife, his father, and his mother, Singh cooks all the food, operates the truck stop, and runs the attached convenience and liquor stores. and closing at 8 p.m. And work never stops.
She obviously had access, resources, and connections that many chefs born in Mexico did not (including the famous food editor friend Craig Claiborne). But she truly dedicated her life to documenting and preserving Mexican cuisine, giving context and credit to the women and men who shared their traditions with her.
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