Restaurant Diaries


From March 2020 through November 2020, BA published dispatches from food businesses documenting the impact of COVID-19 and other national and global events. Restaurant Diaries is an extension of that project: a weekly series featuring recurring voices across the food industry. Current diarists include a farmer battling wildfires and food insecurity in her community; a line cook finding his calling in the kitchen; a wine educator focused on diversity, inclusion, and equity; and a bartender turned spirits brand ambassador. Read all their dispatches here, and check back for new entries each week.

Illustration by Jackson Gibbs

Kyla Peal, wine educator

Slik Wines, Chicago

Entry 1 – February 3, 2021: We Knew What Was Missing in the Wine World—Diversity, Equity, and Inclusion—So We Set Out to Change It

Entry 2 – March 3, 2021: How I’m Making the Wine World More Inclusive of Black Women Like Me

As told to Angela Burke

Illustration by Jackson Gibbs

Peter Steckler, line cook 

American Elm, Denver

Entry 1 – February 10, 2021: I’ve Been Working as a Line Cook During COVID and I Honestly Love My Job

As told to Allyson Reedy

Illustration by Jackson Gibbs

Jenny Feldt, bartender and brand ambassador 

Grey Goose, Atlanta

Entry 1 – February 17, 2021: I’m Not Sure I’ll Ever Go Back to Bartending Full-Time

As told to Elsie Yang

Illustration by Jackson Gibbs

Kristyn Leach, farmer and seed saver 

Namu Farm and Kitazawa Seed Co., Winters, CA

Entry 1 – February 24, 2021: I Hope We All Survive This Year and I’m Still Farming by the End of It

As told to Aliza Abarbanel

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