This week on Empty Plates, I’m joined by Missy Flynn co-founder of Rita’s and a deeply thoughtful voice in London’s hospitality scene. We talk about Rita’s as a homage to the American dive bar a place rooted in welcome, memory, and belonging and why dining doesn’t need to look like anything other than what feels true. We also explore identity in the food industry, the pressure to perform authenticity, and the reality of being a restaurant owner in an increasingly politicised landscape. ...
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This week on Empty Plates, I’m joined by Missy Flynn co-founder of Rita’s and a deeply thoughtful voice in London’s hospitality scene. We talk about Rita’s as a homage to the American dive bar a place rooted in welcome, memory, and belonging and why dining doesn’t need to look like anything other than what feels true. We also explore identity in the food industry, the pressure to perform authenticity, and the reality of being a restaurant owner in an increasingly politicised landscape. ...
16. Mallika Basu on the difference between food appropriation and appreciation
Empty Plates
56 minutes
1 year ago
16. Mallika Basu on the difference between food appropriation and appreciation
In this weeks episode Anjli speaks to Mallika Basu. Mallika is a writer, commentator and board adviser in the food & hospitality industry. Be ready for some fast paced, straight forward conversation on the semantics of APPROPRIATION vs APPRECIATION and a deep dive into supermarket equity! With two published cookbooks, she writes an award-nominated newsletter More than Curry covering the link between food, people and planet. Malika, also delivers key cultural training on cultu...
Empty Plates
This week on Empty Plates, I’m joined by Missy Flynn co-founder of Rita’s and a deeply thoughtful voice in London’s hospitality scene. We talk about Rita’s as a homage to the American dive bar a place rooted in welcome, memory, and belonging and why dining doesn’t need to look like anything other than what feels true. We also explore identity in the food industry, the pressure to perform authenticity, and the reality of being a restaurant owner in an increasingly politicised landscape. ...
