In celebration of World Environment Day, Neka sat down with Ethan Frisch, Sourcer and Co-Founder at Burlap and Barrel. In their interview, they tackle the challenges and inequalities of the modern supply chain.
Ethan is a native New Yorker, entrepreneur and activist around food systems and social justice. Ethan has worked in kitchens as a line cook and pastry chef in New York and London, and as the chef behind Guerrilla Ice Cream. He left kitchens to become a humanitarian aid worker, and worked with NGOs including the Aga Khan Foundation in Afghanistan, Maries Stopes in Sierra Leone, and Doctors Without Borders on the Syrian/Jordanian border.
Ethan leads Burlap & Barrel’s sourcing, importing and international logistics, as well as supply relationships with restaurants and manufacturers across North America. He is also an adjunct Chef Instructor at the Institute for Culinary Education in New York City.