Cooking with Chef JJ
Chef JJ JohnsonWelcome to Cooking with Chef JJ
| Platform |  | Pricing | Only free issues | Publishes | Weekly |
|---|---|---|---|---|---|
| Issues | 32 | Subscribers | Read | linkedin.com |
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Latest Issues
Recent posts by this newsletter. Browse the email archive.
Slowing Down Our Food System to Fight Climate Change
As NYC Climate Week kicked off, I had the incredible opportunity to participate in two key events, with even more coming tonight. With that, the thoughts on food and sustainability are heavy on my mind. I joined the Bill & Melinda Gates Fo...
How Food Media Has Transformed Modern Cuisine: A Response to Pete Wells’ Final New York Times Article
In the evolving landscape of food and dining, Pete Wells raised concerns about how technology and media have changed our experiences in restaurants in his final piece for The New York Times . While I understand his nostalgia for a time w...
I’m a chef. Here’s why I’m lobbying on climate change.
You might be wondering why a chef is guest-writing a food policy newsletter. But in recent years, the role of chefs has expanded well beyond the walls of the kitchen. The way I see it, I have a responsibility to serve not just the guests in...
The Growing Popularity of Afro-Caribbean Cuisine and Its Impact on Modern Business
As a chef rooted in Afro-Caribbean culture, I’ve witnessed firsthand the rising popularity of Afro-Caribbean cuisine in America. The way I see it, this trend isn’t just about food; it’s a cultural movement that connects continents and encou...
Authors
The writers behind this newsletter.
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