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A life-changing quince, backyard butchery, and ethical food obsession

Conversations

CHAPTER

Transforming Hospitality: A Journey of Equity and Connection

This chapter dives into the challenges of owning a restaurant, focusing on the desire for a more equitable workplace alongside the harsh realities of the hospitality industry. Through a poignant encounter with a mussel farmer, the speaker finds inspiration to shift towards a healthier work-life balance and reevaluate their life's choices.

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