Marc Zornes talks Winnow, artificial intelligence, and food waste. Devin De Wulfe discusses how Feed the Front Line NOLA and supports hospital workers with food from local restaurants
To respond to COVID-19, restaurants have gotten creative and transformed into community kitchens. Here’s a running list of restaurants around the U.S. that have begun donating meals, selling groceries, and assembling meal kits.
D.C. restaurants sell CSA boxes as a way to adapt to COVID-19 restrictions and support farmers, their community, and their staff.
Former Secretary of Agriculture Dan Glickman explains how our diets can help flatten the curve of COVID-19. Then, Danielle talks with Beth Dooley about the importance of small grains in a healthy, resilient food system.