As the pandemic tide changes, restaurant industry employees are emerging with a new vision for the future of hospitality. Years of stress caused by kitchens ruled by machismo, sexual harrassment, assault and verbal abuse have brought a new guard to the fore who are challenging the status quo by creating new models for culinary culture.
Among them are Katie Gabert and Sam Sandrin of Strega, a nascent concept slated to open this fall in the 3rd Street Market Hall.
On this week’s podcast, we sat down with Gabert and Sandrin to talk about the concept behind the new pasta concept. But we also engaged in a lively discussion about the need for change in an industry which – all too often – Along the way, they share their experiences, insights and hopes, along with the challenges of creating a hospitality model built on collaboration, support and inclusivity.
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Lori is an avid cook whose accrual of condiments and spices is rivaled only by her cookbook collection. Her passion for the culinary industry was birthed while balancing A&W root beer mugs as a teenage carhop, fed by insatiable curiosity and fueled by the people whose stories entwine with each and every dish. She’s had the privilege of chronicling these tales via numerous media, including OnMilwaukee and in her book “Milwaukee Food.” Her work has garnered journalism awards from entities including the Milwaukee Press Club.
When she’s not eating, photographing food, writing or recording the FoodCrush podcast, you’ll find Lori seeking out adventures with her husband Paul, traveling, cooking, reading, learning, snuggling with her cats and looking for ways to make a difference.