“How do we treat each other when things are going well, and then how do we treat each other when things are really hard?”
“If part of what comes from this is that we realize all the people who are handling the food from the beginning on the farm to the end of the chain are really vital. We need to treat them better, pay them better, give them benefits.”
“It’s kind of like going through a grieving process, I would imagine. Because our restaurants are our second homes.”
“When chefs are able to see that they can be creative with school food and they can help change the palates of our youngest generation – I think it brings more culinary talent into this field,” says Fleishman.
“Government policies and laws are very important – and have enabled an inefficient system – and that has to change.”
The COVID-19 pandemic has hurt everyone in the food system, from farmers to restaurant servers to hungry students. Here is a running list of organizations you can support with donations of money, food, and your volunteer time.
“Our own industry- they are the folks. There are twenty, thirty thousand people who worked at food companies, who now don’t have access to food,” warns Chevalier.
Today on “Food Talk with Dani Nierenberg,” Dani interviews Kimbal and Christiana Musk. They discuss the importance of providing nutritious meals for students who are food insecure and rely on school lunches for sustenance.