“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”
“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.
In a recent New York Times article, chef and activist José Andrés calls for the adoption of a proposal called “America Eats Now.” He outlines how the federal government could feed vulnerable Americans while supporting struggling farmers, food distributors, and chefs amid COVID-19.
“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.
A new restaurant in Washington D.C. aims to reinforce positive attitudes towards immigration through food and advocacy efforts.
Dani Nierenberg talks with Raj Patel, Research Professor in the Lyndon B Johnson School of Public Affairs at the University of Texas, about the impact of COVID-19 on food and farm workers.
Emma’s Torch works to empower refugees by establishing a culinary program that prepares them for jobs in the culinary industry.
Dalton Barker of Crain’s Chicago Business and Walter Burnett Jr, Alderman of Chicago’s 27th Ward discuss the effect of expensive but high quality restaurants opening in previously underserved neighborhoods.
The seed count at the Svalbard Global Seed Vault mounted 1 million with contributions from the Cherokee Nation and more first-time donors.