A 1.4-acre plot of land east of downtown Takoma Park has long been eyed for development. While a neighborhood food co-op has sat on part of it for 20 years, a new plan to redevelop the space envisions restaurants, cafes, a parking garage and office space.
The Trump administration’s hardline approach to immigration, and its executive order banning refugees, has sent shivers through the restaurant industry — the largest private sector employer of immigrants in the nation. In our region, restaurateurs are struggling to balance the potential backlash on business with support for their staffs, where both documented and undocumented workers work side by side. Kojo learns more about the impact of uncertain immigration policies on our region’s restaurants, and hears how some restaurants are dishing out political activism with their meals.
- Todd Kliman Author and Journalist; Former Food and Wine Editor, "Washingtonian" magazine; Host, "WTF Now" salon series
- Saru Jayaraman Co-founder and Co-director, Restaurant Opportunities Centers United; Author, Behind the Kitchen Door
- Victor Albisu Chef, Owner, Del Campo Restaurant and Taco Bamba Taqueria
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Artists are often on the frontlines of gentrification, moving into lower-income neighborhoods, making those neighborhoods more appealing to outsiders, and soon enough, being priced out themselves.