Atlanta's Richard Blais is everywhere these days: the chef tells the Wall Street Journal how he managed to drop from 230 pounds to 170 and explains to Eater Atlanta how working at McDonald's and growing up eating "blue-collar food" lets him have "more leeway to experiment and create." His new book came out yesterday. [WSJ; Eater Atlanta]
Richard Blais Wire
by Gabe Ulla
Building a successful co-op should also be "rooted in justice, equity, and a holistic view of the world"