Longform

Tejal Rao is the California restaurant critic for The New York Times and a columnist for The New York Times Magazine.“I've been thinking a lot about what makes a restaurant good…. Can a restaurant be good if it doesn't have wheelchair access? Can a restaurant be good if the farmers picking the tomatoes are getting sick? How much do we consider when we talk about if a restaurant is good or not? … If people are being exploited at every single point possible along the way, how good is the restaurant, really? … I worry that the pandemic has illuminated all of these issues and things are just going to keep going the way that they were.... That's what I worry about. That nothing will change.” Thanks to Mailchimp for sponsoring this week's episode. Show notes: @tejalrao tejalrao.com Rao's New York Times archive 01:00 "Is My Takeout Risking Lives or Saving Restaurants?" (New York Times • Apr 2020) 03:00 Rao's Atlantic archive 09:00 Rao's Saveur archive 13:00 "For Best Results, Eat This Roti Immediately" (New York T