On the third episode of the Pass the Spatula Podcast, Angel Fuentes, a New York City high school student working with the Food Education Fund, interviews his mentor Chef Alex Raij, of New York City restaurants Txikito, La Vara, and Saint Julivert Fisherie, about the causes of food waste in the restaurant industry. Chef Alex shares tips about how restaurant chefs avoid wasting food by ordering correctly, using different aspects of ingredients across restaurants and services, and serving unused ingredients at family meal. Find a written account of Angel’s interview with Chef Alex in the fifth edition of the Pass the Spatula magazine –out now!
The HRN Radio Scholars Program offers high school students the opportunity to learn reporting techniques from conducting interviews and connecting with industry professionals, to script writing and how to use audio equipment. HRN collaborated with the Food Education Fund to create The Pass the Spatula Podcast. Pass the Spatula is a student-run, food-based magazine made by students working with the Food Education Fund in New York City. The theme of the fifth edition, SCRAPS, focuses on food waste and expanding on what the word “scrappy” means in the food industry.
Further Reading:
Find the fifth edition of the Pass the Spatula magazine, here!
Follow the work of Chef Alex Raij.
Learn more about the Food Education Fund.
The Pass the Spatula Podcast was reported by Angel Fuentes, Aylin Sanchez, Ashley Palaquibay, Traceena Lynch, Malacai Alalong, and Gaby Fernandez.
The Pass the Spatula Podcast is produced by Elizabeth Fisher.
The audio engineer for this episode was Armen Spendjian.
Our theme song was composed by Breakmaster Cylinder.
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