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California governor vetoes unpaid sick leave billCalifornia governor vetoes unpaid sick leave bill

Measure would have extended coverage to care for extended family, domestic partners

Bret Thorn, Senior Food Editor

October 12, 2015

2 Min Read
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California Gov. Jerry Brown vetoed a bill Sunday that would have expanded the state’s unpaid family leave laws.

Senate Bill 406 would have added stipulations to the California Family Rights Act allowing workers to take up to 12 weeks of job-protected leave to care for sick domestic partners, grandparents, grandchildren, siblings and parents-in-law. The current law, similar to federal law, allows workers to take that leave to care for sick children, spouses and parents.

“I support the author’s efforts to ensure that eligible workers can take leave to care for a seriously ill family member,” Brown said in a message to the state senate. “The expansion provided in this bill, however, creates a disparity between California’s law and the Federal Medical Leave Act and, in certain circumstances, would require employers to provide employees up to 24 weeks of family leave in a 12-month period. I am open to legislation to allow workers to take leave for additional family members that does not create this anomaly.”

The federal law also allows 12 work weeks of job-protected unpaid leave in a 12-month period to care for a newborn child, a newly adopted child or one newly taken into foster care. It also allows 12 weeks unpaid leave if employees have a health condition that prevents them from doing their job.

Gwyneth Borden, executive director of the Golden Gate Restaurant Association, a trade body of foodservice operations in the San Francisco Bay Area, said in an email that the association was “happy that the Governor realized the importance of not having conflicting regulations about family leave. Too often elected officials don’t take into consideration how laws at the state or local level conflict with federal ones and make it hard for businesses to comply.”

The California Restaurant Association declined to comment.

Contact Bret Thorn at [email protected].
Follow him on Twitter: @foodwriterdiary

About the Author

Bret Thorn

Senior Food Editor, Nation's Restaurant News

Senior Food & Beverage Editor

Bret Thorn is senior food & beverage editor for Nation’s Restaurant News and Restaurant Hospitality for Informa’s Restaurants and Food Group, with responsibility for spotting and reporting on food and beverage trends across the country for both publications as well as guiding overall F&B coverage. 

He is the host of a podcast, In the Kitchen with Bret Thorn, which features interviews with chefs, food & beverage authorities and other experts in foodservice operations.

From 2005 to 2008 he also wrote the Kitchen Dish column for The New York Sun, covering restaurant openings and chefs’ career moves in New York City.

He joined Nation’s Restaurant News in 1999 after spending about five years in Thailand, where he wrote articles about business, banking and finance as well as restaurant reviews and food columns for Manager magazine and Asia Times newspaper. He joined Restaurant Hospitality’s staff in 2016 while retaining his position at NRN. 

A magna cum laude graduate of Tufts University in Medford, Mass., with a bachelor’s degree in history, and a member of Phi Beta Kappa, Thorn also studied traditional French cooking at Le Cordon Bleu Ecole de Cuisine in Paris. He spent his junior year of college in China, studying Chinese language, history and culture for a semester each at Nanjing University and Beijing University. While in Beijing, he also worked for ABC News during the protests and ultimate crackdown in and around Tiananmen Square in 1989.

Thorn’s monthly column in Nation’s Restaurant News won the 2006 Jesse H. Neal National Business Journalism Award for best staff-written editorial or opinion column.

He served as president of the International Foodservice Editorial Council, or IFEC, in 2005.

Thorn wrote the entry on comfort food in the Oxford Encyclopedia of Food and Drink in America, 2nd edition, published in 2012. He also wrote a history of plated desserts for the Oxford Companion to Sugar and Sweets, published in 2015.

He was inducted into the Disciples d’Escoffier in 2014.

A Colorado native originally from Denver, Thorn lives in Brooklyn, N.Y.

Bret Thorn’s areas of expertise include food and beverage trends in restaurants, French cuisine, the cuisines of Asia in general and Thailand in particular, restaurant operations and service trends. 

Bret Thorn’s Experience: 

Nation’s Restaurant News, food & beverage editor, 1999-Present
New York Sun, columnist, 2005-2008 
Asia Times, sub editor, 1995-1997
Manager magazine, senior editor and restaurant critic, 1992-1997
ABC News, runner, May-July, 1989

Education:
Tufts University, BA in history, 1990
Peking University, studied Chinese language, spring, 1989
Nanjing University, studied Chinese language and culture, fall, 1988 
Le Cordon Bleu Ecole de Cuisine, Cértificat Elémentaire, 1986

Email: [email protected]

Social Media:
LinkedIn: https://www.linkedin.com/in/bret-thorn-468b663/
Facebook: https://www.facebook.com/bret.thorn.52
Twitter: @foodwriterdiary
Instagram: @foodwriterdiary

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