Mary Beth Albright makes the food and mood connection to help us navigate a positive outlook for the new year. Zach Helfand asks, "In the age of the iPad and kiosk transaction, has gratuity reached a tipping point?" Matthew Batt, a forty-something professor on sabbatical, recounts the satisfaction he found in meeting fine dining standards as he returned to waiting tables. Becoming a chef wasn't in Jason Hammel's plan but he now operates Chicago's Lula Cafe, a leader in the hospitality industry. Journalist Mona Holmes reports on California's new food laws and how they might impact your dining experience.
Eating for mental health, hospitality, tipping, new food laws
Lula Cafe opened in Chicago's Logan Square in 1999 and has become a favorite among locals as well as industry insiders. Photo by Carolina Rodriguez.
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