“We’re here to teach students, and try to help them prepare for the work force, but also apply what things we know to try to make the world a better place”
Podcast
Jenique Jones From City Harvest Talks COVID-19 Impact
“We’re making sure that we’re planning for, almost the unplannable”
Liz Neumark Talks Teaching Healthy Habits to Kids, COVID-19
“Our waiters who at this time last year were at black tie galas, are now delivering food to a very different slice of New York”
Caesaré Assad On The Food System, COVID-19
“We have this really beautiful rich, diverse country where we can produce and we can create so much wealth for all of us, and it’s now about zooming in and resourcing these gaps that we know exist”
Regina Anderson Talks Food Recovery Network, COVID-19
“There’s no shortage of food. That has never been the case in America- we have so much food. We can throw most of it – almost all of it- away, and still have enough food to feed everybody. It’s just a distribution issue.”
Katherine Miller from the James Beard Foundation Talks COVID-19, the impact on restaurants, the future of food
“Nothing beats going out to a restaurant, I really look forward to the day that we’re all able to eat together again in some of our favorite places”
Mark Ritchie Talks Global Minnesota, COVID-19, and Expo 2027
“How do we treat each other when things are going well, and then how do we treat each other when things are really hard?”
Emily Broad Leib talks Food Law and COVID-19
“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.”
Mill City Farmers Markets Innovates Around COVID-19
“The biggest goal will be to keep the distancing possible. So, how do we move customers through quickly and safely, and change what markets have been, which is a place to congregate and socialize?”
Chef Steven Satterfield And Miller Union Respond to COVID-19
“It’s kind of like going through a grieving process, I would imagine. Because our restaurants are our second homes.”
