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Training Chef Advocates in the Age of Trump

The James Beard Foundation is teaching chefs to take on policy roles.

Katherine Miller, James Beard Foundation Vice President of Impact, leads a skills training session at the James Beard Foundation’s Chefs Boot Camp for Policy and Change at Glynwood Farms in Cold Spring, New York.

Katherine Miller, James Beard Foundation Vice President of Impact, leads a skills training session at the James Beard Foundation’s Chefs Boot Camp for Policy and Change at Glynwood Farms in Cold Spring, New York.

Photographer: Ken Goodman via James Beard Foundation

As controversy erupted over a single restaurant’s decision not to serve White House Press Secretary Sarah Huckabee Sanders over the weekend, more than a hundred other eateries in thirteen states were busy raising money—more than $26,000 at last count, with about half reporting—for the Refugee and Immigrant Center for Education and Legal Services (RAICES), a Texas-based nonprofit at the forefront of the current immigration battle.

“We wanted to do something,” about the crisis on the border said Paul Calvert, co-owner of Atlanta’s Ticonderoga Club who organized the fundraiser with his wife, Sarah O’Brien, owner of Little Tart Bakeshop. “This is not a political thing, it’s a human thing.”