“It’s bullshit.” That’s what Freddie Rah, the 29-year-old manager of Fresh Food Market Deli & Grocery in Lower Manhattan, has to say about Bodega, a Silicon Valley start-up that launched Wednesday.

Though, by all means, Bourdain was classified as a “celebrity chef,” he was readily open about his unglamorous experiences with drug addiction, severe financial debt that he dealt with well into his adult life and his sense of imposter syndrome living a “charmed life.”

In 2016, the threat to get the hell out felt more sincere than years prior; Snoop Dogg and Barbra Streisand, for example, were among the legion that said they’d leave if Trump were elected. And yet, few people followed through. According to statistics released by Canada’s immigration office, there was just a minuscule increase in applications for Canadian citizenship post-election. And Snoop and Streisand are still living stateside.

Gabriel Martinez Rios spends approximately 40 hours of his week transporting orders from a restaurant to your apartment.

Conversations with two Amazon employees—one who works in marketing, and one who works as a Prime shopper—reveal the discrepancies in how different workers at the tech giant have weathered the pandemic.

Much of the food in grocery stores is marked with labels that tell shoppers where it came from and how the animals who produced it were treated (whether these labels are meaningful is a whole other story). What’s less transparent is how the humans working in the supermarket food supply chain are treated. Global nonprofit Oxfam released a report Wednesday that illuminates the often brutal and inhumane conditions supply chain workers and farmers are subjected to while they make it possible for it

Editor’s note: What will the future hold for LGBTQ rights and representation? With this year’s Beyond Pride series, Mic looks forward to see how the radical changes in recent years will continue to transform our culture in the worlds of politics, business, entertainment and more. You can receive all these stories in your inbox by signing up here. LGBT people are disproportionately food insecure — meaning a larger percentage of this group doesn’t have enough money to feed their family or themsel

Two-thirds of American adults are overweight or obese, which means fat people aren’t part of a niche market — they make up the vast majority of consumers. And yet, when it comes to the physical design of restaurants, theaters and other venues, people with bigger bodies are rarely considered.

“I’m going to be using a binding spell on that guy who calls himself our president,” Misti Kate said.

The shots take the concept of "protest as the new brunch" a bit too literally.

Given that New York City is the most difficult place to keep a restaurant afloat, Alvarez’s 40-some-year run is a considerable accomplishment.

Being a woman in the restaurant industry has its challenges ― from sexual harassment, to unfair compensation to inadequate access to health insurance. Being a woman in the restaurant industry in Texas presents a whole additional set of obstacles.

In the short documentary Wendy’s Shabbat, filmmaker Rachel Myers follows her 88-year-old grandmother, Roberta Mahler, as she attends regular Shabbat dinners at a local Wendy’s with many other retirees from her gated Sun City, California, community.

Before one fateful day in the spring of 1868, the kind of woman who’d dare to dine in public without the accompaniment of a man was widely assumed to be a sex worker. But on April 20, 1868, journalist Jane Cunningham Croly, who was tired of being excluded, compelled a group of women to join her at Delmonico’s in New York City, a restaurant that, even at that time, was deemed iconic and reserved for the societal elite.

LGBT people are disproportionately food insecure — meaning a larger percentage of this group doesn’t have enough money to feed their family or themselves, relative to the general population. Research from a 2016 report by the Williams Institute found that 27% of LGBT adults — or 2.2 million people — went through a period of food insecurity that year, while a much smaller 17% of non-LGBT adults experienced the same.

When photojournalist Joey O'Loughlin was asked to take photos for the Food Bank for New York City, she didn't even know food pantries existed in the city. She didn't know people of all ages, cultures and occupations waited for hours in lines that curved around blocks for a meager bag of groceries on sizzling sidewalks in the summer or frozen snowbanks on winter nights.

Marge was late to our call. She was stuck on the phone with a customer who plans to cook his Thanksgiving turkey in a smoker this year, debating the proper temperature for smoking it. Together, the inquirer and the Butterball Turkey Talk-Line expert settled on 250 degrees Fahrenheit.

I can’t speak definitively for him, but I’d wager heavily that Anthony Bourdain would not stand for this shit. As a caravan of migrants, mostly from Central America, seeks asylum in the United States, the Trump administration has denigrated thousands of people who are desperate for safety from persecution they’d otherwise have to endure in their home countries.

It’s an unfortunate but undeniable reality that sexual harassment plagues virtually all kinds of workplaces, including the restaurant industry. From 1995 to 2016, employees in full-service restaurants filed more claims of sexual harassment than did workers in any other field, according to data obtained by BuzzFeed. Emboldened in part by the cultivation of the #MeToo movement, many former and current restaurant employees have recently called out numerous male chefs for sexual misconduct.

On Monday, after a fueling breakfast of bacon, scrambled eggs, French toast and coffee — tons of coffee — a group of 14 chefs from around the country gathered around to hear a Powerpoint presentation. Seated in stiff chairs set up at long tables arranged into one rectangle, the chefs, most of them leaders in their kitchens back home, would take on the role of student at the 15th James Beard Foundation’s Chefs Boot Camp for Policy and Change, held at Glynwood in upstate New York. Their teacher, Katherine Miller, JBF’s senior director of food policy advocacy, knew her audience. “If you’re having trouble sitting still, feel free to get up, stretch — do what you need,” she told the group.