Dana Cowin on some of the most pressing issues facing women in the culinary industry, dining trends and more.
. In both formats, Cowin highlights visionary women in the culinary industry, often exploring the intersection of creativity, sustainability, and food.
Cowin will be in Washington on Tuesday, September 20 for a Les Dames d‘Escoffier “Wine & Stories” event at the Four Seasons Hotel, where I’ll interview her.Speaking Broadly,But first, I caught up with Cowin to chat about her why her new project feels like returning to an ex-boyfriend, plus dining trends, vegan food, and what it means to be a celebrity chef in 2022.
You launched the Speaking Broadly podcast in 2017, and so much has changed in the restaurant industry since, from the #MeToo movement to the pandemic. How has that impacted what kind of stories you want to tell? “One of the reasons I started the podcast in 2017 was because I wanted to tell stories that I felt weren’t being heard. So things like #MeToo were very much along the lines of sharing stories that we needed to hear—obviously women’s stories, and stories from people of color, and as much diversity as humanly as possible. The world has changed, but an editor’s job is always to talk about what is important and interesting in the moment, which intersects with things that are ahead of the audience.
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