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VPR Cafe: Finding A Work/Life Balance In The Food Industry

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Glenn Russell/Burlington Free Press
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Baker Adam Wilson holds a loaf of freshly baked bread at Running Stone Bread in Huntington Center.

Working a job in the food industry comes with notoriously long hours and usually low pay. And even when a chef or food producer is passionate about their craft, burning out becomes a real on-the-job hazard.

This week on The VPR Cafe, food writer Melissa Pasanen, who writes for the Savorvore section of the Burlington Free Press, talks about two local bakers who have made balancing their work schedules to accommodate their lives a real priority.

Find out more about baker Josh Lemieux's balancing act in Pasanen's article, Williston Coffee Shop a hidden gem and more about baker Adam Wilson in the story, Bread box: Huntington's shipping-container bakery.

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