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Take Back the Tray
- Revolutionizing Food in Hospitals, Schools, and Other Institutions
- Narrated by: Joshna Maharaj
- Length: 7 hrs and 23 mins
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Publisher's summary
A beloved chef takes on institutional food and sparks a revolution with this manifesto, memoir from the trenches, and blueprint for reclaiming control from corporations and brutal bottom lines.
“With hard-won insights and deep commitment, Joshna Maharaj takes us on a mouthwatering tour of what our collective food future might be.” (Raj Patel, author of Stuffed and Starved: The Hidden Battle for the World Food System)
Good food generally doesn’t arrive on a tray, but Chef Joshna Maharaj knows that institutional kitchens have the ability to produce good, nourishing food, because she’s been making it happen over the past 14 years. She’s served meals to people who’d otherwise go hungry, baked fresh scones for maternity ward mothers, and dished out wholesome, scratch-made soups to stressed-out undergrads. She’s determined to bring health, humanity, and hospitality back to institutional food while also building sustainability, supporting the local economy, and reinvigorating the work of frontline staff.
Maharaj reconnects food with health, wellness, education, and rehabilitation in a way that serves people, not just budgets, and proves change is possible with honest, sustained commitment on all levels, from government right down to the person sorting the trash. The need is clear, the time is now, and this revolution is delicious.
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Critic reviews
“The author is an engaging and dedicated advocate for those she's feeding. This is tremendous food for thought for a new decade.” (Quill & Quire)
“Many of us have been appalled by the loveless fare being offered at institutions here in Canada. We all know better. Thank you, Joshna Maharaj for stepping into the fray and challenging this sad state of affairs. In Take Back the Tray we savour a passionate and insightful analysis born of many years on the ground working in the institutional food service reality. The writing is an inspiring call to action to restore dignity and deliciousness coupled with a large dose of hospitality to our institutional dining experience. I'll be doing my bit.” (Jamie Kennedy, chef)
“Why is institutional food so bad when it could, and should, be so good? With hard-won insights and deep commitment, Joshna Maharaj takes us on a mouthwatering tour of what our collective food future might be. Her vision points the way to how we can put the hospitality back in hospital food and the generosity into a new generation of socially produced acts of care.” (Raj Patel, author of Stuffed and Starved: The Hidden Battle for the World Food System)
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Story
In his lively, unprecedented close-up portrait of Ferran Adrià, award-winning food writer Colman Andrews traces this groundbreaking chef’s rise from resort hotel dishwasher to culinary deity, and the evolution of El Bulli from a German-owned beach bar into the establishment voted annually by an international jury to be “the world’s best restaurant”.
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recasting needed
- By Marco I on 09-09-18
By: Colman Andrews
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Drive-Thru Dreams
- A Journey Through the Heart of America's Fast-Food Kingdom
- By: Adam Chandler
- Narrated by: Adam Chandler
- Length: 6 hrs and 6 mins
- Unabridged
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Most any honest person can own up to harboring at least one fast-food guilty pleasure. In Drive-Thru Dreams, Adam Chandler explores the inseparable link between fast food and American life for the past century. The dark underbelly of the industry’s largest players has long been scrutinized and gutted, characterized as impersonal, greedy, corporate, and worse. But, in unexpected ways, fast food is also deeply personal and emblematic of a larger-than-life image of America.
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Road Trip Audio!
- By Anonazon on 06-28-19
By: Adam Chandler
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Chefs, Drugs and Rock & Roll
- How Food Lovers, Free Spirits, Misfits and Wanderers Created a New American Profession
- By: Andrew Friedman
- Narrated by: Roger Wayne
- Length: 14 hrs and 34 mins
- Unabridged
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Chefs, Drugs and Rock & Roll transports listeners back in time to witness the remarkable evolution of the American restaurant chef in the 1970s and 1980s. Andrew Friedman goes inside Chez Panisse and other Bay Area restaurants to show how the politically charged backdrop of Berkeley helped spark this new profession; into the historically underrated community of Los Angeles chefs, including a young Wolfgang Puck; and into the clash of cultures between established French chefs in New York City and the American game changers.
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the reader makes the audiobook - unfortunately
- By Lawrie Thicke on 04-20-19
By: Andrew Friedman
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Rice, Noodle, Fish
- Deep Travels Through Japan's Food Culture (Roads & Kingdoms Presents, Book 1)
- By: Matt Goulding
- Narrated by: Will Damron
- Length: 7 hrs and 49 mins
- Unabridged
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An innovative new take on the travel guide, Rice, Noodle, Fish decodes Japan's extraordinary food culture through a mix of in-depth narrative and insider advice. In this 5,000-mile journey through the noodle shops, tempura temples, and teahouses of Japan, Matt Goulding, cocreator of the enormously popular Eat This, Not That! book series, navigates the intersection between food, history, and culture, creating one of the most ambitious and complete books ever written about Japanese culinary culture from the Western perspective.
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Starts strong tapers off
- By Craig Bryan on 01-02-21
By: Matt Goulding
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The President’s Kitchen Cabinet
- The Story of the African Americans Who Have Fed Our First Families, from the Washingtons to the Obamas
- By: Adrian Miller
- Narrated by: Ron Butler
- Length: 9 hrs and 25 mins
- Unabridged
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James Beard award - winning author Adrian Miller vividly tells the stories of the African Americans who worked in the presidential food service as chefs, personal cooks, butlers, stewards, and servers for every First Family since George and Martha Washington. Miller brings together the names and words of more than 150 black men and women who played remarkable roles in unforgettable events in the nation's history.
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Disappointed
- By TS on 08-17-21
By: Adrian Miller
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JGV
- A Life in 12 Recipes
- By: Jean-Georges Vongerichten, Michael Ruhlman
- Narrated by: Eric Yves Garcia
- Length: 7 hrs and 2 mins
- Unabridged
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From his first apprenticeship in France to his Michelin-starred restaurant empire, Jean-Georges Vongerichten’s cuisine is inspired by the freshest ingredients, the simplest techniques, and the drive to make the ordinary perfect. It all started at home. JGV is an invitation into the kitchen with a master chef. With humor and heart, Jean-Georges looks back on success and failure, sharing stories of cooking with legendary chefs Paul Bocuse and Louis Outhier, traveling in search of new and revelatory flavors, and building menus of his own.
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Informative and fun!
- By David Stuk on 11-24-22
By: Jean-Georges Vongerichten, and others
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Knives at Dawn
- America's Quest for Culinary Glory at the Legendary Bocuse d'Or Competition
- By: Andrew Friedman
- Narrated by: Sean Runnette
- Length: 11 hrs and 6 mins
- Unabridged
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The Bocuse d'Or is the real-life Top Chef, a biannual cooking competition in France featuring teams from 24 countries vying for the top honors. Named after Paul Bocuse, one of the greatest, most influential living chefs, the Bocuse d'Or has become the most sophisticated and closely watched cook-off in the world. Ironically, though American cuisine now rates among the best in the world, a U.S. team has never placed among the top three in the competition.
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Fascinating for Foodies
- By Linda Zimmerman on 02-07-12
By: Andrew Friedman
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Unprocessed
- My City-Dwelling Year of Reclaiming Real Food
- By: Megan Kimble
- Narrated by: Sarah Mollo-Christensen
- Length: 12 hrs and 22 mins
- Unabridged
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In January of 2012, Megan Kimble was a 26-year-old living in a small apartment without even a garden plot to her name. But she cared about where food came from, how it was made, and what it did to her body: so she decided to go an entire year without eating processed foods. Unprocessed is the narrative of Megan's extraordinary year, in which she milled wheat, extracted salt from the sea, milked a goat, slaughtered a sheep, and more - all while earning an income that fell well below the federal poverty line.
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Very insightful
- By Anonymous User on 01-10-21
By: Megan Kimble
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Hotbox
- Inside Catering, the Food World's Riskiest Business
- By: Matt Lee, Ted Lee
- Narrated by: Matt Lee, Ted Lee
- Length: 7 hrs and 16 mins
- Unabridged
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Matt Lee and Ted Lee take on the competitive, wild world of high-end catering, exposing the secrets of a food business few home cooks or restaurant chefs ever experience.
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Needs to be a series!
- By Sallyterra on 04-27-19
By: Matt Lee, and others
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French Kids Eat Everything
- How Our Family Moved to France, Cured Picky Eating, Banned Snacking, and Discovered 10 Simple Rules
- By: Karen Le Billon
- Narrated by: Cris Dukehart
- Length: 8 hrs and 13 mins
- Unabridged
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When she moved her young family to her husband's hometown in northern France, Karen Le Billon expected some cultural adjustment. But she didn't expect to be lectured for slipping her fussing toddler a snack, or to be forbidden from packing her older daughter a school lunch. Karen is intrigued by the fact that French children happily eat everything-from beets to broccoli, from salad to spinach - while French obesity rates are a fraction of what they are in North America.
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Can I have a snack? mais non, bien sûr - NO!
- By Marie on 03-21-15
By: Karen Le Billon
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Super Sushi Ramen Express
- One Family's Journey Through the Belly of Japan
- By: Michael Booth
- Narrated by: Ralph Lister
- Length: 10 hrs and 9 mins
- Unabridged
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Japan is arguably the preeminent food nation on earth, a Mecca for the world's greatest chefs, with more Michelin stars than any other country. The Japanese go to extraordinary lengths and expense to eat food that is marked both by its exquisite preparation and exotic content. Their creativity, dedication, and courage in the face of dishes such as cod sperm and octopus ice cream is only now beginning to be fully appreciated in the sushi and ramen-saturated West.
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Interesting material that's well-narrated
- By John S. on 11-09-16
By: Michael Booth
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Ten Restaurants That Changed America
- By: Paul Freedman
- Narrated by: Keith Szarabajka
- Length: 13 hrs and 6 mins
- Unabridged
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Ten Restaurants That Changed America reveals how the history of our restaurants reflects nothing less than the history of America itself. Whether charting the rise of our love affair with Chinese food through San Francisco's the Mandarin, evoking the richness of Italian food through Mamma Leone's, or chronicling French haute cuisine through Henri Soulé's Le Pavillon, Paul Freedman uses each restaurant to tell a story of race and class, immigration and assimilation.
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Worthwhile listen, cringe-worthy pronunciations
- By Tag Christof on 09-01-20
By: Paul Freedman