In March 2020, Corey Mintz was about to interview a restaurant owner for his next book on how diners can support restaurants with good labour practices. Like others, she was panicking as cities everywhere suddenly shut down due to COVID-19. Mintz, a freelance food labour reporter and former Star dining columnist, shifted his book’s focus — he used the pandemic to illustrate how volatile the restaurant industry has always been. Read more of the Star’s new Toronto food coverage:What is ‘authentic’ Chinese food? These Toronto chefs challenge the conceptBloor West’s Afrobeat Kitchen puts tasty riffs on Nigerian jollofTheir sambal startup was an Insta-hit.

Source: thestar November 19, 2021 06:49 UTC