The World is Incredibly Hard Right Now, but Chefs are Pushing to Survive

When I wrote my editorial for the latest issue of the magazine, here in Chicago we reveled in the final blast of summer heat, but the specter of fall and winter hung over our heads; we knew cold weather would soon shut down businesses struggling to operate outside. In San Francisco, the sky was a creepy, chemical orange; a terrifying reminder of the wildfires raging in Northern California, Oregon and Washington. There were two...