Franklin Barbecue Partners With Goldbelly To Ship Award Winning Brisket Nationwide
Don't want to wait in line? Celebrated Austin pitmaster Aaron Franklin will now ship his famous smoked brisket to your door. Each order includes five pounds of smoked Black Angus beef along with a 15-ounce bottle of Texas BBQ sauce. The cooked brisket comes vacuum packed and can be kept refrigerated for about a week or frozen for months. Just reheat and slice. And pull out your wallet. Each order costs $250. At least shipping is free.
True 'Cue Organization Certifies Wood-Smoked BBQ As Far North As Washington DC
Image Source: Campaign For Real Barbecue
In 2013, the “Campaign for Real Barbecue” began certifying barbecue restaurants that cook entirely with wood or charcoal as opposed to gas or electricity. Active in Georgia, North Carolina, South Carolina, and Kentucky, the Campaign recently announced its expansion north into the Virginia and Washington D.C. metro area. Co-founded by barbecue authorities Dan Levine and John Shelton Reed, the Campaign explains all certification criteria and lists all certified barbecue restaurants on its website.
Federal Judge Rules In Favor Of Fast-Food Employees In Labor Dispute
Image Source: Paul Sancya/Associated Press
A federal judge has overturned a prior ruling that made it difficult for employees to win lawsuits against companies for violations made by franchisees or contractors. The prior rule effectively shielded parent companies and prevented workers at franchises like McDonald’s and Burger King from winning cases regarding minimum-wage law infractions and overtime infractions. More than 15 states disputed the rule, and last week, Judge Gregory H. Woods of the U.S. District Court in Manhattan stood by them, overturning the prior Labor Department ruling.
1 In 6 Restaurants Has Closed, Says National Restaurant Association
Image Source: Dapiki Moto
According to a recent survey by the National Restaurant Association, the restaurant industry has experienced 100,000 closures since the start of the pandemic. From March through July, the industry lost $165 billion in revenue. According to the report, 40% of restaurateurs say it is “unlikely their restaurant will still be in business six months from now if there are no additional relief packages from the federal government.”
James Beard Award Finalists To Receive $3,000 Grants From LEE Initiative
When the James Beard Foundation decided not to announce the winners of this year’s restaurant awards, the decision sparked controversy. The winners had already been chosen, so why not give them some good news in one of the worst years in the history of the restaurant industry? In response, the LEE Initiative has decided to award $3,000 grants to all restaurant award finalists listed by the James Beard Foundation this past May. During the pandemic the LEE Initiative, which is led by Louisville chef Edward Lee and Maker’s Mark, has helped provide widespread relief to the restaurant industry, distributing food and resources to more than 500,000 restaurant workers in 19 cities across the U.S. “While a grand celebration isn’t top priority this year,” said Lee, “we still want to honor these nominees and their work, and we hope that all of the chefs will continue their education and support of their communities and keep their restaurants alive.” .
