View this post on Instagram


A post shared by Edward Lee (@chefedwardlee)

At Salon, Ashlie D. Stevens’ far-ranging interview with Edward Lee begins with a recap.

Over the past 18 months, Edward Lee’s day-to-day life has shifted dramatically. In early 2020, the chef, author and TV host was planning to open his fifth restaurant, Khora, in Cincinnati, while managing his other eateries in Louisville and Washington, D.C. 

Then the pandemic hit, and the restaurant industry — and its workers — were immediately in crisis. 

Your Edibles & Potables class assignment today is to read (or watch) this interview, in which Stevens provides an up-to-date snapshot of Chef Lee’s working world, current agendas at The LEE Initiative, and the meaning of “Midwestern” food: Edward Lee on restaurants’ resiliency and #MeToo in the kitchen.