Abstract
First paragraphs: Before turning her attention to food and becoming a vice president of the James Beard Foundation, Katherine Miller advised left-leaning political campaigns and foundations on strategy and advocacy. We can be thankful she focused her attention on food and, while the title of the book suggests that it is a guide for chefs, anyone in the good food space can learn her methods of advocacy. Miller begins by explaining how chefs sometimes do not realize that they have influence and access that most people do not because of the nature of their work. Everyone eats and influential people usually like to eat well. Using your access in an intimate setting to highlight the issues you care about is powerful. A chef’s platform can also garner publicity against those you disagree with—remember in the last presidential administration when members of the cabinet were refused service at several high-end restaurants. . . .
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