I'm Rebecca Lando.
I'm an award-winning writer, producer, and editor and upcoming cookbook author based in New York City.
In 2009 I launched Working Class Foodies, a cooking show that creates affordable meals from local, seasonal, and/or sustainable ingredients. Working Class Foodies is a part of YouTube Next Chef and airs on NBC New York's Nonstop Foodies.
I wrote, produced, and edited FilmFan, an award-winning weekly movie review show, for MSN from 2010-2011.
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WORKING CLASS FOODIES
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Catching Elephant is a theme by Andy Taylor
librarysciences asked
Hey there, as a private chef, I often have to shop with other people's credit cards and need itemized receipts. It's not the best system but but it saves me hours and hours each week. I personally shop at the greenmarket as much as possible but I still have to give my clients what they want.
I understand the need for itemized receipts; I need them every week for my show, as well. The farmers at the markets are always more than happy to write out itemized and dated receipts for me, which are as valid as any receipt printed from a store computer. Give it a shot and see if it works out for you, or explain to your clients that Greenmarket produce is better, tastier, and, often, cheaper. You might be surprised how many of them would be glad you’d sourced the ingredients locally.
