This chapter explores the challenges of running a restaurant business in New York compared to New Orleans, including high rents and staffing difficulties. It also discusses the correlation between water scarcity and greenhouse gas emissions, mentioning EcoLab's solutions for optimizing water use and the potential for industrial companies to reduce consumption through efficient water management.
Chef EJ Lagasse discusses growing up in the restaurant business and the reopening of Emeril's, the Lagasse flagship restaurant in New Orleans.
Hosts: Carol Massar and Tim Stenovec. Producer: Paul Brennan.
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