After a summer of scandals, we're checking in on the Chancellor's agenda.
It’s a foodie’s dream job: owning and running your own restaurant. But the economic realities of the hyper-competitive restaurant business can be far from dreamy — even if your menu is top-notch. We talk to restaurateurs about the joys and struggles in a business where success is rare, failure is common and every shift is an adventure.
- Gillian Clark Chef and Owner, General Store and Post Office Tavern
- Ris Lacoste Owner and chef, Ris restaurant DC
- Manny Hidalgo Executive Director, Latino Economic Development Corporation
Most Recent Shows
NBA star Stephen Curry will fund the first six years of Howard's men's and women's golf teams. Plus, the history of D.C.'s first African American golf course.
Thinking about fall shopping? Maybe give local thrift stores and clothing swaps another glance.
The NoVa housing market is the most competitive in the country, and Amazon's HQ2 isn't even here yet. So now what?