Edward Lee really doesn’t have any time to be taking on extra work. The chef, restaurateur, cookbook author, and television star is opening two new spots in the coming months—a restaurant in Washington, DC, and a bar in Louisville, Kentucky—not to mention turning in another cookbook. But he’s somehow finding time for community development, and it could help solve the nation’s line cook shortage. At his flagship restaurant 610 Magnolia, Lee spoke to MUNCHIES about the Chef LEE (Let’s Empower Employment) Initiative. It’s not a charity, and it’s not a stage situation. Young people who get admitted to the LEE Initiative go through a paid 40-week program designed to teach vocational skills by working every single job in his restaurants.[…]

In Cleveland, Ohio, a small ice cream shop beckons potential customers with the words “Come Over All The Time” painted on one side in multi-colored letters, as if a five-year-old had drawn them with sidewalk chalk. A rainbow flag marks the entrance and glass windows offer a peek at the counter inside. It’s been an ice cream shop for 60 years, but has only been Mason’s Creamery for two. Opened in 2014 by Jesse Mason and Helen Quin, the shop specializes in flavors as diverse as the couple that creates them. Cleveland Whiskey, Black Sesame, Vietnamese Coffee, and Taro represent Mason and Quin’s roots. “We both love traveling,” Quin says. “We met in LA, Jesse’s lived in New York, and I[…]