The Big Food Question

In March, the United States saw the highest rate of inflation in over 40 years. Coupled with the effects of the Covid-19 pandemic, like supply chain shortages, forced shutdowns and labor retention, restaurants are one of, if not, the most hardest hit demographic. Nearly 20% of New York City's restaurants shut down forever as a direct result of the pandemic and others are struggling to get back to normal. In this particular climate – How can restaurants survive inflation?Have a question you want answered? Email us at question@heritageradionetwork.orgThis project is funded in part by a Humanities New York CARES Grant with support from the National Endowment for the Humanities and the federal CARES Act. This program is also supported, in part, by public funds from the New York City Department of Cultural Affairs, in partnership with the City Council.The Big Food Question is powered by Simplecast.

This year, avian influenza has caused the deaths of over 40 million birds in the United States, mostly commercial poultry. Those losses show up as higher prices on eggs and meat at the grocery store, but the disease also casts light on the highly industrialized way poultry is produced in this country. The changes needed to reduce the risk of bird flu could also improve animal welfare, environmental protection, and maybe even taste.Have a question you want answered? Email us at question@heritageradionetwork.orgThis project is funded in part by a Humanities New York CARES Grant with support from the National Endowment for the Humanities and the federal CARES Act. This program is also supported, in part, by public funds from the New York City Department of Cultural Affairs, in partnership with the City Council.The Big Food Question is powered by Simplecast.

In the third episode of our mini-series on the state of labor, Harry Rosenblum, host of Feast Yr Ears and Time For Lunch, talks to Fred Mattera. Fred is currently the Executive Director at the Commercial Fisheries Center of Rhode Island, and has been a commercial fisherman for over 4 decades. Harry and Fred discuss how equipment innovation (or degradation) affects workers, and how consumer education and consumer-facing technology could help revitalize the industry and protect its workers. Have a question you want answered? Email us at question@heritageradionetwork.orgThis project is funded in part by a Humanities New York CARES Grant with support from the National Endowment for the Humanities and the federal CARES Act. This program is also supported, in part, by public funds from the New York City Department of Cultural Affairs, in partnership with the City Council.The Big Food Question is powered by Simplecast.

In the second episode of our mini-series on the state of labor, Sother Teague, host of The Speakeasy, talks to Maria Bastasch. Maria is a Partner at Disco Mary, a cocktail bar and collective of individuals passionate about plants, people, and partying like there IS a tomorrow. Sother and Maria discuss the challenges that bar and restaurant owners are facing when it comes to hiring for this busy holiday season.Along the way they discuss more than just hiring, including: how her organization is trying to maintain their staff by shifting the culture around pay, benefits, health & wellness, and more.Have a question you want answered? Email us at question@heritageradionetwork.orgThis project is funded in part by a Humanities New York CARES Grant with support from the National Endowment for the Humanities and the federal CARES Act. This program is also supported, in part, by public funds from the New York City Department of Cultural Affairs, in partnership with the City Council.The Big Food Question is powered by Simplecast.

In the first episode of our mini-series on the state of labor, Katy Keiffer, host of What Doesn't Kill You, talks to Magaly Licolli.  Magaly is the Co-Founder and Director of Venceremos, an organization that advocates for poultry workers' rights in Arkansas, the home of Tyson Foods.  On this episode, Katy and Magaly discuss the idea of worker-driven social responsibility, in addition to fighting for poultry employees to get Covid-19 protections at the workplace and the taboo of talking about working conditions.Have a question you want answered? Email us at question@heritageradionetwork.orgThis project is funded in part by a Humanities New York CARES Grant with support from the National Endowment for the Humanities and the federal CARES Act. This program is also supported, in part, by public funds from the New York City Department of Cultural Affairs, in partnership with the City Council.The Big Food Question is powered by Simplecast.

Follow along with a special mini-series of The Big Food Question that investigates labor issues across the food system. HRN hosts from across our network will sit down with expert guests to  take a look at workers' rights and organizing efforts, exploring big picture questions and practical solutions. From bartenders to delivery workers to commercial fishermen, our aim is to gain a new perspective on the intersection of labor issues with current events, climate change, and the food industry at large.Have a question you want answered? Email us at question@heritageradionetwork.orgThis project is funded in part by a Humanities New York CARES Grant with support from the National Endowment for the Humanities and the federal CARES Act. This program is also supported, in part, by public funds from the New York City Department of Cultural Affairs, in partnership with the City Council.The Big Food Question is powered by Simplecast.

“Regenerative Agriculture Needs a Reckoning,” wrote Joe Fassler, Deputy Editor of The Counter. Joe started out writing a short news piece, and ended up with a 13,000-word investigation on how regenerative agriculture is being defined, who is defining it, and who gets left out from the debate. Kat Johnson talks to Joe about his reporting and the wider conversation that it kick-started.This episode is produced in collaboration with The Counter – a nonprofit, independent, nonpartisan newsroom investigating the forces shaping how and what America eats. Have a question you want answered? Email us at question@heritageradionetwork.orgThis project is funded in part by a Humanities New York CARES Grant with support from the National Endowment for the Humanities and the federal CARES Act. This program is also supported, in part, by public funds from the New York City Department of Cultural Affairs, in partnership with the City Council.The Big Food Question is powered by Simplecast.

After closing Meme's Diner in November 2020, co-owner Libby Willis wanted to preserve the sense of community the restaurant fostered but wasn't ready to open another traditional restaurant. Instead, she has transformed what restaurant operations can look like. Her new enterprise, KIT, is operating as an incubator of sorts, sharing the burden of business ownership with a cohort of owner-operated businesses while creating a cohesive experience for diners. Gain insight into how KIT is operating and the potential Libby sees for creating a more inclusive industry.Have a question you want answered? Email us at question@heritageradionetwork.orgThis episode was produced in partnership with our friends at TD Bank.This project is funded in part by a Humanities New York CARES Grant with support from the National Endowment for the Humanities and the federal CARES Act. This program is also supported, in part, by public funds from the New York City Department of Cultural Affairs, in partnership with the City Council.The Big Food Question is powered by Simplecast.

The challenges presented to restaurant owners during the pandemic have been countless. Some businesses have closed. Others have opted to ditch in-person dining and opted for take-away or delivery models. Both local meal delivery and nationwide shipping of meal kits and pantry staples have gained popularity. A rarer take is shifting a business that solely offered online orders and pivoting to brick and mortar service. But that's exactly what Chef Surbhi Sanhi did. While most restaurants were doing the opposite, Sanhi found a way to turn Tagmo, her online business, into a physical storefront, bringing her unique South Asian sweets to the masses at South Street Seaport.An unedited version of this interview first appeared on episode 81 of Opening Soon.Have a question you want answered? Email us at question@heritageradionetwork.orgThis episode was produced in partnership with our friends at TD Bank.This project is funded in part by a Humanities New York CARES Grant with support from the National Endowment for the Humanities and the federal CARES Act. This program is also supported, in part, by public funds from the New York City Department of Cultural Affairs, in partnership with the City Council.The Big Food Question is powered by Simplecast.

New York City's mandated lockdown presented overwhelming challenges for bars, clubs, and restaurants in New York City. The city's nightlife industry is made up of 25,000 establishments that support nearly 300,000 jobs with $13.1 billion in wages, and $35 billion in economic activity. (Source.) Many of these businesses turned to NYC's Office of Nightlife for guidance and support during the pandemic.The Office of Nightlife (part of Mayor's Office of Media and Entertainment) is a liaison between NYC's nightlife industry and all other City agencies. Its purpose is to help establish and coordinate systemic solutions to support the nighttime economy, culture, and quality of life. In this episode we hear from Rafael Espinal, who sponsored the bill to create the Office of Nightlife in 2017, and Ariel Palitz, the office's first Senior Executive Director who has played a big role in guiding the industry through Covid-19's myriad impacts.Read the Office of Nightlife Report here.Have a question you want answered? Email us at question@heritageradionetwork.orgThis episode was produced in partnership with our friends at TD Bank.This project is funded in part by a Humanities New York CARES Grant with support from the National Endowment for the Humanities and the federal CARES Act. This program is also supported, in part, by public funds from the New York City Department of Cultural Affairs, in partnership with the City Council.The Big Food Question is powered by Simplecast.

Worker cooperatives are worker owned and democratically controlled businesses. They have been shown to lower pay disparities and demonstrate resilience in the face of crisis. But how do they run on a day-to-day basis? How can you start one or transform an existing business into a cooperative model? What potential do cooperatives have for strengthening our economy and our food system? This episode addresses these questions and more. Commissioner Jonnel Doris of New York City's Department of Small Business Services provides essential tips and resources for any New Yorkers interested in starting a cooperative. Steph Wiley and Karna Ray, worker-owners at the Black-led food distribution cooperative Brooklyn Packers, share their experience operating under this model as well as their vision for a more equitable food system. Learn more about becoming a worker cooperative and get resources at owner2owners.nyc or call (646)363-6592.Have a question you want answered? Email us at question@heritageradionetwork.orgThis episode was produced in partnership with our friends at TD Bank. This project is funded in part by a Humanities New York CARES Grant with support from the National Endowment for the Humanities and the federal CARES Act. This program is also supported, in part, by public funds from the New York City Department of Cultural Affairs, in partnership with the City Council.The Big Food Question is powered by Simplecast.

As pandemic relief funds (like PPP and EIDL) are exhausted, many small businesses are still in need of grants, loans, and other financial services.  In this episode, produced in partnership with TD Bank, we discuss new rounds of relief available through the American Rescue Plan. Plus, there are myriad evergreen opportunities through the Small Business Administration and nonprofit organizations like Acendus and the Restaurant Workers Community Foundation.Have a question you want answered? Email us at question@heritageradionetwork.orgThis project is funded in part by a Humanities New York CARES Grant with support from the National Endowment for the Humanities and the federal CARES Act. This program is also supported, in part, by public funds from the New York City Department of Cultural Affairs, in partnership with the City Council.The Big Food Question is powered by Simplecast.

During some of the most harrowing months of the pandemic, journalist Simran Sethi set out to explore the definition and dynamics of food insecurity in the US. Simran's piece doubled and then tripled in word count as she uncovered the complexities of how we define, track, and address food insecurity. She shares what she learned and informs listeners about what shifted during the pandemic, where our response fell short, and the potential to create change in the face of crisis. Read her article, “Hunger and food insecurity are not the same. Here's why that matters—and what they mean.”This episode is produced in collaboration with The Counter – a nonprofit, independent,  nonpartisan newsroom investigating the forces shaping how and what America eats.Have a question you want answered? Email us at question@heritageradionetwork.orgThis project is funded in part by a Humanities New York CARES Grant with support from the National Endowment for the Humanities and the federal CARES Act. This program is also supported, in part, by public funds from the New York City Department of Cultural Affairs, in partnership with the City Council.The Big Food Question  is powered by Simplecast.

Bartending has existed since, well…. forever. For as long as people have been drinking, there have been people who have made, sourced, and poured those beverages into cups in front of people for money. On this special episode hosted by Greg Benson (bartender and host of Back Bar and The Speakeasy), we look at education for the bar industry. Greg welcomes Nonna Titulauri, a Diageo Bar Academy World Class Finalist who lives and works in San Francisco. She's been behind bars since she was a 21 year old college student. They discuss why so many ‘bartender schools' are so lacking and what resources are available to bartenders who are just starting out or looking to build skills. This episode was supported by Diageo Bar Academy.Have a question you want answered? Email us at question@heritageradionetwork.orgThis project is funded in part by a Humanities New York CARES Grant with support from the National Endowment for the Humanities and the federal CARES Act. This program is also supported, in part, by public funds from the New York City Department of Cultural Affairs, in partnership with the City Council.The Big Food Question is powered by Simplecast.

Native enterprises and nonprofits are working to ensure food sovereignty for their communities and neighbors. Land access and capital are key to this mission, and philanthropic grants are often a major source of funding. However, grant money often comes with many strings attached and reporting requirements that bog down the organizations they're trying to help.Marilyn Noble's reporting in The Counter examines how philanthropies (often private foundations with large endowments) currently support Tribal communities and what advocates say they could be doing better.Read Marilyn's full piece hereThis episode is produced in collaboration with The Counter – a nonprofit, independent, nonpartisan newsroom investigating the forces shaping how and what America eats.Have a question you want answered? Email us at question@heritageradionetwork.orgThis project is funded in part by a Humanities New York CARES Grant with support from the National Endowment for the Humanities and the federal CARES Act. This program is also supported, in part, by public funds from the New York City Department of Cultural Affairs, in partnership with the City Council.The Big Food Question is powered by Simplecast.

As the United States rolls back pandemic era restrictions, many restaurants are welcoming eaters back and expanding their seating capacity. After more than a year of isolation, reopenings offer a sorely missed space to connect. Doug Mack discusses an article he wrote for The Counter, which examines the social and cultural benefits of gathering spaces like restaurants by drawing on the academic concept of a “third place.” Plus, enjoy anecdotes from eaters about what they have missed most about dining out and the reasons restaurants are more than the food they serve. This episode was produced in collaboration with The Counter – a nonprofit, independent, nonpartisan newsroom investigating the forces shaping how and what America eats.Special thanks to everyone in the HRN community who shared their memories and anecdotes: Shari Bayer, Nikki Salazar, Alicia Qian, Caroline Fox and Tash Kimmel. Have a question you want answered? Email us at question@heritageradionetwork.orgThis project is funded in part by a Humanities New York CARES Grant with support from the National Endowment for the Humanities and the federal CARES Act. This program is also supported, in part, by public funds from the New York City Department of Cultural Affairs, in partnership with the City Council.The Big Food Question  is powered by Simplecast.

The global pandemic has restricted and eliminated the in-person experiences the hospitality industry relies upon to survive. Many are turning to virtual events as a way to continue to engage their customers and create new revenue streams. A successful virtual event can open up a geographic market far beyond a local customer base, while offering the same intimate experience to every  single person, whether the audience is 10 or 100,000. On this episode of The Big Food Question, Tech Bites host Jennifer Leuzzi answers the question, How do you produce successful virtual events?  With expert advice from  David Bengali theatre and media production designer, Belinda Chang sommelier, and Kristin Madden, Vice President of Bowen & Company.  Have a question you want answered? Email us at question@heritageradionetwork.orgCheck out Tech Bites, Jenn's show on food and technology (Apple Podcasts | Stitcher | Spotify | RSS).This project is funded in part by a Humanities New York CARES Grant with support from the National Endowment for the Humanities and the federal CARES Act. This program is also supported, in part, by public funds from the New York City Department of Cultural Affairs, in partnership with the City Council.The Big Food Question  is powered by Simplecast.

Cities across the country have struggled with the speed, efficiency, and equity of the Covid-19 vaccine rollout. This episode examines the logistics, workplace politics, and questions of fairness that have accompanied the vaccine distribution for restaurant workers. Hear from people with intimate experience navigating questions of safety, immunity, and personal choice among restaurant staff. Then get the perspective of one chef who has filled out New York's vaccine application thousands of times. Finally gain insight from a New York City official who hopes the restaurant industry will lead the way to economic recovery.  To get in touch with Tracy Wilk and her vaccine registration partner Cat Capps about scheduling a vaccine email: covidvaccinehelper@gmail.com.Have a question you want answered? Email us at question@heritageradionetwork.orgThis project is funded in part by a Humanities New York CARES Grant with support from the National Endowment for the Humanities and the federal CARES Act. This program is also supported, in part, by public funds from the New York City Department of Cultural Affairs, in partnership with the City Council.The Big Food Question is powered by Simplecast.

Covid-19 put school lunch in flux, as cafeteria trays were reconceptualized as brown bags and meal boxes. USDA waivers freed school cafeterias from former limitations about who they can feed and what food they can serve. Previous episodes have covered the effect of these waivers on accessibility and school funding. Today, with the help of The Counter writer Sam Bloch, we investigate how the trajectory school food has been heading in for the past decade was dramatically altered during the pandemic when rigorous nutrition standards were rolled back in response to growing need and supply chain challenges. Many pediatricians, public health experts and parents are growing concerned about potentially rising rates of childhood obesity, which often has lifelong effects. However tensions run deep in the debate about how to balance nutrition with concerns about hunger, accessibility and personal taste, leading to ethical questions about the role of privilege and the right to healthy food. This episode is produced in collaboration with The Counter – a nonprofit, independent, nonpartisan newsroom investigating the forces shaping how and what America eats. Read Sam's article about school lunch and childhood obesity here.Have a question you want answered? Email us at question@heritageradionetwork.orgThis project is funded in part by a Humanities New York CARES Grant with support from the National Endowment for the Humanities and the federal CARES Act. This program is also supported, in part, by public funds from the New York City Department of Cultural Affairs, in partnership with the City Council.The Big Food Question is powered by Simplecast.

This week, we have an update on school lunch, as we mark one year of Covid-19's impact on our food system. Jessica Fu from The Counter is back to explain some unexpected ramification of the USDA waivers that made school lunch free for all children under 18. Due to this change, free lunch applications are down and this could have a negative impact on future school funding.This episode is produced in collaboration with The Counter – a nonprofit, independent, nonpartisan newsroom investigating the forces shaping how and what America eats. Have a question you want answered? Email us at question@heritageradionetwork.orgThis project is funded in part by a Humanities New York CARES Grant with support from the National Endowment for the Humanities and the federal CARES Act. This program is also supported, in part, by public funds from the New York City Department of Cultural Affairs, in partnership with the City Council.The Big Food Question is powered by Simplecast.

Undocumented and formerly incarcerated Americans have been left out of federal pandemic relief payments. New York is home to about half a million undocumented residents, many of whom are essential workers. One year in, they're going on a hunger strike. On Tuesday, March 16th protestors gathered at St. John The Divine in Manhattan on the first day of the "Fast for the Forgotten''. Demonstrators are calling for government relief for New Yorkers passed over by federal pandemic relief. Jessica Fu published a story for The Counter after visiting the strike and speaking with participants and organizers. In this episode, she and HRN's Hannah Fordin discuss the strike, its implications, and what New York State is doing to support these excluded workers. To read Jessica Fu's coverage of the strike for The Counter, click here. Additional Links / Bibliography:Make The Road NYFund Excluded WorkersStreet Vendor ProjectAn Economic Profile of Immigrants in New York City 2017“How Long Can You Go Without Food?” Hunger Strikes 101 from SlateHave a question you want answered? Email us at question@heritageradionetwork.orgThis project is funded in part by a Humanities New York CARES Grant with support from the National Endowment for the Humanities and the federal CARES Act. This program is also supported, in part, by public funds from the New York City Department of Cultural Affairs, in partnership with the City Council.The Big Food Question is powered by Simplecast.

Listen in as Katy Keiffer, host of HRN's What Doesn't Kill You, interviews journalist Greta Moran. Their conversation was inspired by a recent article Greta wrote for Civil Eats, titled “Questions Remain about Big Food's Influence on the New Dietary Guidelines.” Greta argues that the most surprising thing about these new guidelines is how similar they are to the ones issued five years prior. Her takeaway is not what has changed, but what hasn't, and she has some ideas about what should. Together, Katy and Greta take us through what these guidelines are, how they reverberate throughout our food system and culture, and the extent to which they're swayed by corporate interest...which may be more widespread than you think. Further ReadingListen to the full interview with Greta Moran on What Doesn't Kill You Episode 331: New Dietary Guidelines; What Didn't But Should Have Changed. Subscribe to What Doesn't Kill You wherever you get your podcasts. (Apple Podcasts | Stitcher | Spotify | RSS).Corporate Accountability's Findings about Corporate Influence over the Dietary GuidelinesThe New York Times: A Shadowy Industry Group Shapes Policy around the WorldHave a question you want answered? Email us at question@heritageradionetwork.orgThis project is funded in part by a Humanities New York CARES Grant with support from the National Endowment for the Humanities and the federal CARES Act. This program is also supported, in part, by public funds from the New York City Department of Cultural Affairs, in partnership with the City Council.The Big Food Question is powered by Simplecast.

At a time when many people are struggling with their psychological well-being, we're taking a close look at the structural and cultural issues that make restaurant workers especially vulnerable. Producer Hannah Fordin starts with the big picture, in conversation with Hassel Aviles co-founder of Not 9 To 5. They look at the restaurant industry and the ways deeply ingrained hierarchies and structures, as well as widely accepted destructive coping methods, need to shift. Then we zoom in, seeking advice from experts like co-hosts of HRN's Processing, Zahra Tangorra and Bobbie Comforto, as well as Restaurant After Hours' Zia Sheikh, on how we as individuals can tend to our psychological well-being and what sort of support is out there. Resources:General:Not 9 To 5Restaurant After HoursCHOWThe Restaurant Workers Community Foundation For free addiction support:Ben's FriendsGay & SoberEleanor Health (Offer specific support groups for BIPOC and LGBTQ+ individuals)Crisis Lines: National Suicide Prevention Lifeline (800) 273-8255The Gay, Lesbian, Bisexual and Transgender National Hotline (888) 843-4564The Trans Lifeline (877) 565-8860Free support locating resources:Black Mental Health Alliance (410) 338-2642NYC Well offers free and confidential mental health consultations 1-888-NYC-Well or text “Well” to 65173Low-cost addiction support programs:Tempest (targeted at folks who identify as female)The Luckiest ClubLow-cost virtual mental health counseling:Better HelpTalkspacePride Counseling (specifically catering to LGBTQ+ individuals) Resources for finding a therapist:Psychology TodayBlack Mental Health AllianceClick here for a guide to alternate nostril breathing, mentioned in the episode.Have a question you want answered? Email us at question@heritageradionetwork.orgThis project is funded in part by a Humanities New York CARES Grant with support from the National Endowment for the Humanities and the federal CARES Act. This program is also supported, in part, by public funds from the New York City Department of Cultural Affairs, in partnership with the City Council.The Big Food Question  is powered by Simplecast.

As the pandemic has pushed all of us deeper into the virtual world, brick and mortar institutions have struggled to survive. This episode spotlights a subscription service restaurants are using to bring hospitality into people's homes, while diversifying revenue streams and expanding profit margins. The co-founder of Table 22, Sam Bernstein speaks to the long standing issues his platform is trying to tackle in the restaurant industry, while Jonah Miller shares his experience introducing this revenue stream to his NYC restaurant, Huertas. Dive into the nuts and bolts of how a subscription service differs from third party delivery platforms and understand the benefits of retail for building better margins and customer loyalty.Have a question you want answered? Email us at question@heritageradionetwork.orgThis project is funded in part by a Humanities New York CARES Grant with support from the National Endowment for the Humanities and the federal CARES Act. This program is also supported, in part, by public funds from the New York City Department of Cultural Affairs, in partnership with the City Council.The Big Food Question  is powered by Simplecast.

Restaurant owner, chef, and HRN host Eli Sussman gives us an overview of the current state of US restaurants and the challenges they are facing. We look at the toll the pandemic has already taken on the hospitality industry, and the ways restaurant closures and high levels of unemployment have been enabled by government inaction. In the present moment we wonder to what extent pivoting one's business model is a viable option for most restaurants. And as we gaze into the future we imagine what kinds of restaurants will survive, and which may be lost from the fabric of our communities. To support independent restaurants and restaurant workers, visit Restaurant Workers' Community Foundation, Independent Restaurant Coalition, and ROAR New York (Relief Opportunities for All Restaurants. Subscribe to Eli's podcast The Line wherever you get your podcasts. (Apple Podcasts | Stitcher | Spotify | RSS).Have a question you want answered? Email us at question@heritageradionetwork.orgThis project is funded in part by a Humanities New York CARES Grant with support from the National Endowment for the Humanities and the federal CARES Act. This program is also supported, in part, by public funds from the New York City Department of Cultural Affairs, in partnership with the City Council.The Big Food Question is powered by Simplecast.

Hunts Point is the country's largest wholesale produce market and it's in the South Bronx. Workers there voted to strike on Sunday, January 17th. This past Saturday, after six days on the picket line, they popped champagne  to celebrate their agreement with management on a new contract. As they return to their jobs distributing food to New York's grocery stores, it remains important to understand why these essential workers reached a breaking point and whether this is the first of more food industry labor struggles to come in 2021. Have a question you want answered? Email us at question@heritageradionetwork.orgThis project is funded in part by a Humanities New York CARES Grant with support from the National Endowment for the Humanities and the federal CARES Act. This program is also supported, in part, by public funds from the New York City Department of Cultural Affairs, in partnership with the City Council.The Big Food Question is powered by Simplecast. 

The pandemic has underscored the importance of fostering a more resilient food system, from supply chains to safety nets. As we near the end of 2020, we're asking, what are the top policy priorities as we look towards the new year and the new administration? We look closely at the connection between federal policy and local food, exploring three federal policy priorities that would strengthen regional food systems and preserve local culinary culture. Hear from experts about their proposals for forging more holistic government contracts that prioritize regional,  independent and sustainable farms; deferring principal payments on Farm Service Agency loans as a means to support native farmers and stimulate tribal economies; and passing the RESTAURANTS Act to help independent restaurants make up for lost revenue. This episode is part of a three-episode mini-series created in collaboration with The Rockefeller Foundation. To learn more about the Foundation's Food Initiative and global commitments, visit rockefellerfoundation.org/commitment/food.Have a question you want answered? Email us at question@heritageradionetwork.orgThis project is funded in part by a Humanities New York CARES Grant with support from the National Endowment for the Humanities and the federal CARES Act. This program is also supported, in part, by public funds from the New York City Department of Cultural Affairs, in partnership with the City Council.The Big Food Question is powered by Simplecast.

What if produce was treated like medicine and doctors could prescribe healthy food? A growing body of Produce Rx programs allow individuals living with diet-related chronic illnesses to access vouchers for fruits and vegetables. This episode explores the implementation and funding of Produce Rx programs, using DC Greens as a case study. Then we take a look at the big picture questions these programs pose for future nutrition and public health policy, particularly in light of the COVID-19 pandemic. This episode is part of a three-episode mini-series created in collaboration with The Rockefeller Foundation. To learn more about the Foundation's Food Initiative and global commitments, visit rockefellerfoundation.org/commitment/food.Have a question you want answered? Email us at question@heritageradionetwork.orgThis project is funded in part by a Humanities New York CARES Grant with support from the National Endowment for the Humanities and the federal CARES Act. This program is also supported, in part, by public funds from the New York City Department of Cultural Affairs, in partnership with the City Council.The Big Food Question is powered by Simplecast.

With restaurants working around constantly shifting COVID-19 regulations, it is more important than ever that all staff and stakeholders understand the current requirements. In this episode, guest host Jennifer Leuzzi talks to Rachael Nemeth, the CEO and co-founder of Opus Training. According to Rachael, nearly all training program technology is built for the desk-worker sitting in front of a computer. Opus has developed a platform purpose-built for training restaurant workers, which they've retooled to handle COVID-19 training. Check out Tech Bites, Jenn's show on food and technology (Apple Podcasts | Stitcher | Spotify | RSS).Have a question you want answered? Email us at question@heritageradionetwork.orgThis project is funded in part by a Humanities New York CARES Grant with support from the National Endowment for the Humanities and the federal CARES Act. This program is also supported, in part, by public funds from the New York City Department of Cultural Affairs, in partnership with the City Council.The Big Food Question is powered by Simplecast.

Diners and industry veterans alike are familiar with front and back of house. In this episode we look at a new concept designed to make restaurant workers' pay more equitable - regardless of their position on the staff. It's called heart of house. Jesse Cool designed and implemented the concept at her Bay Area restaurant, Flea Street. She dives into the disparity between front and back of house workers that stems from the tipping system and explains why she abandoned that for an equally distributed service charge. Pay has shifted dramatically and her staff members' roles have changed too. Jesse is most inspired by the sense of unity she feels at Flea Street after implementing heart of house, but defends the model from an economic standpoint as well. Have a question you want answered? Email us at question@heritageradionetwork.orgThis project is funded in part by a Humanities New York CARES Grant with support from the National Endowment for the Humanities and the federal CARES Act. This program is also supported, in part, by public funds from the New York City Department of Cultural Affairs, in partnership with the City Council.The Big Food Question is powered by Simplecast. 

Due to the increasing number of covid cases across the US, the CDC has recommended that people celebrate the holiday with people in their own households. This means, the best advice is to forgo both traveling and gathering extended families and friends. This is a tough call for a lot of people to make, so the CDC also compiled Guidelines for a Safe Thanksgiving.Of course, here at HRN we're thinking a lot about how covid precautions are going to change how we shop, cook, and enjoy our Thanksgiving dinners. Kat Johnson shares advice on how to make this holiday as stress-free as possible, while keeping safety and health front of mind. She also calls up Atlanta-based chef and restaurateur, Chris Hall, to learn how his restaurants are working to meet the needs of their customers this Thanksgiving. Have a question you want answered? Email us at question@heritageradionetwork.orgThis project is funded in part by a Humanities New York CARES Grant with support from the National Endowment for the Humanities and the federal CARES Act. This program is also supported, in part, by public funds from the New York City Department of Cultural Affairs, in partnership with the City Council.The Big Food Question is powered by Simplecast.

Last month, FERN.org (The Food and Environment Reporting Network) reported that “school meal programs have lost more than $483 million so far during the pandemic.” What exactly is going on here, and why does this situation make the case for universal free school lunch?To learn more about the financial stresses on school nutrition programs, Kat Johnson speaks to Karina Piser, who wrote that piece on FERN.org.Then, Dr. Katie Wilson, Executive Director of the Urban School Food Alliance, makes the case for universal school lunch. By taking the burden of family income off of children, shifting resources from bureaucracy to nutrition, and destigmatizing poverty, universal school lunch would fundamentally change our public education system – and our society as a whole.This episode is part of a three-episode mini-series created in collaboration with The Rockefeller Foundation. To learn more about the Foundation's Food Initiative and global commitments, visit rockefellerfoundation.org/commitment/food.Have a question you want answered? Email us at question@heritageradionetwork.orgThis project is funded in part by a Humanities New York CARES Grant with support from the National Endowment for the Humanities and the federal CARES Act. This program is also supported, in part, by public funds from the New York City Department of Cultural Affairs, in partnership with the City Council.The Big Food Question is powered by Simplecast.

It happened. Election day came and went. Some races resulted in big changes or flipped seats. In North Carolina's 115th District, Rep. John Ager won reelection, but the Republicans will maintain their majority in the State House of Representatives.In this follow-up interview, Ager speaks with Kat Johnson about where he and the NC Democratic Party go from here. They also discuss how messaging impacted the 2020 campaign in Western North Carolina, the ‘Cannabis Caucus' and its work on legalizing medical marijuana and deregulating hemp farming, and what can be done to increase access to land and money for new farmers.Have a question you want answered? Email us at question@heritageradionetwork.orgThis project is funded in part by a Humanities New York CARES Grant with support from the National Endowment for the Humanities and the federal CARES Act. This program is also supported, in part, by public funds from the New York City Department of Cultural Affairs, in partnership with the City Council.The Big Food Question is powered by Simplecast.

All eyes are on election day. While the presidential election is dominating the headlines, down ballot races have the potential to transform state legislatures, county commissions, and city councils across the country.In this episode, we focus on a state-level race in a district that includes a mix of urban and rural communities. John Ager serves in the North Carolina General Assembly, representing the 115th district in the state House of Representatives since 2015. He serves on the Agriculture Committee and comes from a farming background (his family owns and operates Hickory Nut Gap Farm). Rep. Ager speaks to Kat Johnson about this strange campaign season, his vision for agriculture and climate policy in North Carolina, and why a Democratic majority in the state's House of Representatives would create an opportunity for him to push for the changes he envisions.This is part one of our conversation with Rep. Ager. Part two will be recorded and air after the election on November 3rd.Have a question you want answered? Email us at question@heritageradionetwork.orgThis project is funded in part by a Humanities New York CARES Grant with support from the National Endowment for the Humanities and the federal CARES Act. This program is also supported, in part, by public funds from the New York City Department of Cultural Affairs, in partnership with the City Council.The Big Food Question is powered by Simplecast.

New York City restaurants were given the green light to reopen at 25% capacity for indoor dining on September 30th. In this episode, we check in with operators to consider the many logistical factors that have compounded with policy to determine if and how they have made indoor dining work for their establishments. This includes considering the size and layout of the space a restaurant has access to, their staffing capacity, sanitation procedures, and the attitude of their customers. Ultimately, we want to know whether 25% capacity, or even the looming possibility of 50%, is enough to keep independent restaurants afloat.Further ListeningHear our past coverage of how Chinatown restaurants have been impacted by the pandemic on Meat and Three Episode 68 and Episode 79.Have a question you want answered? Email us at question@heritageradionetwork.orgThis project is funded in part by a Humanities New York CARES Grant with support from the National Endowment for the Humanities and the federal CARES Act. This program is also supported, in part, by public funds from the New York City Department of Cultural Affairs, in partnership with the City Council.The Big Food Question is powered by Simplecast. 

The pandemic has brought long standing issues of food access and insecurity to the forefront. While hunger and lack of access to affordable and healthful food is by no means a new problem, individuals and families are finding it harder than ever to put food on the table. In this episode, we're taking a look at how non profit organizations, farmers, and individuals are offering growing expertise to their communities to empower more of us to grow our own food. Connecting eaters with farmers and their wealth of knowledge is an important pipeline to deepen our cultural understanding and ownership of the food we eat. We hear from Kathleen Finlay, the president of The Glynwood Center for Regional Food and Farming, and garden designer and co-host of We Dig Plants, Carmen DeVito. Plus we're featuring an excerpt from Soul Fire Farm's video series “Ask a Sista Farmer”, with their co-founder Leah Penniman and Julialynne Walker of Bronzeville Agricademy. Find Carmen's video series here. Have a question you want answered? Email us at question@heritageradionetwork.orgThis project is funded in part by a Humanities New York CARES Grant with support from the National Endowment for the Humanities and the federal CARES Act. This program is also supported, in part, by public funds from the New York City Department of Cultural Affairs, in partnership with the City Council.Heritage Radio Network is a listener supported nonprofit podcast network. Support The Big Food Question by becoming a member!The Big Food Question is Powered by Simplecast.

Today we're asking: how can we all be respectful when dining out, to our fellow patrons, and most of all, to front of house staff? Restaurants are facing their toughest challenge ever and have relied on community support throughout the pandemic: to buy gift cards, order takeout, and even simply donate to support their staff. Now that they can host diners in-person, they're depending on those who show up to do their part in keeping everyone safe. Hear from Jamie Fass about ROAR's 10 tips for being a responsible and respectful patron. Find The Good Diner 10 as a list and as a slideshow on Instagram and share it widely. Have a question you want answered? Email us at question@heritageradionetwork.orgThis project is funded in part by a Humanities New York CARES Grant with support from the National Endowment for the Humanities and the federal CARES Act. This program is also supported, in part, by public funds from the New York City Department of Cultural Affairs, in partnership with the City Council.The Big Food Question is powered by Simplecast. 

COVID-19 has made the simple act of grocery shopping a life and death decision. In-person shopping and delivery both offer their own unique set of ethical and safety concerns. There are however, other options out there.In this episode, we're exploring one model of contactless retail as a case study and asking: are vending machines the future of food shopping? We speak with butcher and entrepreneur Josh Applestone of Applestone Meat Company, based in New York's Hudson Valley, about his newest venture. Have a question you want answered? Email us at question@heritageradionetwork.orgThis project is funded in part by a Humanities New York CARES Grant with support from the National Endowment for the Humanities and the federal CARES Act. This program is also supported, in part, by public funds from the New York City Department of Cultural Affairs, in partnership with the City Council.The Big Food Question is powered by Simplecast.

Hear from folks who were on the ground in Central Iowa during the Derecho storm in August. Despite Iowa's history of weather extremes, the state struggled to bring relief to those affected. This episode focuses on the 14 million acres of crops that were flattened and shares how Iowa farmers are grappling with the storm's aftermath. Have a question you want answered? Email us at question@heritageradionetwork.orgThis project is funded in part by a Humanities New York CARES Grant with support from the National Endowment for the Humanities and the federal CARES Act. This program is also supported, in part, by public funds from the New York City Department of Cultural Affairs, in partnership with the City Council.The Big Food Question is powered by Simplecast. 

This episode takes a look at how Covid-19 has impacted street vendors and asks how New York City can support them. Deputy Director of The Street Vendor Project, Carina Kaufman-Gutierrez shares strategies for integrating street vendors into the formal economy, including vendors in coronavirus relief efforts, and organizing across boroughs and language barriers. The episode hones in on the city's cap on mobile food vending permits and the increasing momentum to raise it with Intro 1116. To learn more about The Street Vendor Project, visit their website here and follow them on social media (Instagram, Facebook, Twitter) for updates on their organizing efforts. Have a question you want answered? Email us at question@heritageradionetwork.orgThis project is funded in part by a Humanities New York CARES Grant with support from the National Endowment for the Humanities and the federal CARES Act. This program is also supported, in part, by public funds from the New York City Department of Cultural Affairs, in partnership with the City Council.The Big Food Question is powered by Simplecast.  

As millions of kids returned to school over the past month, one of the biggest questions was how to provide nutritious meals to them. It's become an even bigger problem as many school systems began the year with fully-remote schedules. To understand the role that recently extended USDA waivers play in making food accessible for students, Kat Johnson turns to Jessica Fu, Staff Writer at The Counter.Have a question you want answered? Email us at question@heritageradionetwork.orgThis project is funded in part by a Humanities New York CARES Grant with support from the National Endowment for the Humanities and the federal CARES Act. This program is also supported, in part, by public funds from the New York City Department of Cultural Affairs, in partnership with the City Council.The Big Food Question is powered by Simplecast.

In this episode of The Big Food Question, we hear from Julia Coney, a wine writer, wine educator, speaker, consultant, and activist. She also recently founded Black Wine Professionals, a resource intended to lift up the multifaceted Black professionals in the world of wine. In an interview with HRN host of The Grape Nation, Sam Benrubi, they discuss what it will take for the wine industry to become more inclusive and what is a reasonable timeline to expect change. Plus, Julia shares the origin story and plan for the Black Wine Professionals platform and tells listeners how they can get involved. For more information:Visit the Black Wine Professionals website.Listen to the full hour-long interview between Julia Coney and Sam Benrubi on Episode 154 of The Grape Nation wherever you get your podcasts or on HRN's website here. Have a question you want answered? Email us at question@heritageradionetwork.orgThis project is funded in part by a Humanities New York CARES Grant with support from the National Endowment for the Humanities and the federal CARES Act. This program is also supported, in part, by public funds from the New York City Department of Cultural Affairs, in partnership with the City Council.The Big Food Question is powered by Simplecast.

With fall approaching, many are wondering if farm-based activities like apple picking and corn mazes are safe. Kat Johnson speaks to Caylin Sanders of EscapeMaker and Jamie Ager of Hickory Nut Gap about the impacts that Covid-19 has had on farms – particularly those who rely on agritourism to stay in business.Agritourism is broadly defined as any activity that brings visitors to a farm. If you've ever shopped from a farm stand, toured a winery, or picked your own berries, then you are an agri-tourist. Most farms use agritourism for supplemental income – but some farms located near urban areas increasingly rely on visitors for significant revenue. Another big question looming is can agritourism help farms survive Covid-19? Both Sanders and Ager share thoughts on what the future may hold.For further resources on how to stay safe while visiting farms this year, see guidelines released by Massachusetts and Maryland.Have a question you want answered? Email us at question@heritageradionetwork.orgThis project is funded in part by a Humanities New York CARES Grant with support from the National Endowment for the Humanities and the federal CARES Act. This program is also supported, in part, by public funds from the New York City Department of Cultural Affairs, in partnership with the City Council.The Big Food Question is powered by Simplecast.

For a long time there has been a conversation about the high rates that third party ordering apps charge restaurants. With the added financial stresses caused by COVID-19 and rapidly dwindling revenue for operators, this issue has been brought to the forefront. In this episode David “Rev” Ciancio of Branded Strategic Hospitality shares strategies to make third party, first party, or last mile delivery solutions work for your restaurant. He discusses what to consider if you're building a digital ordering suite for in-house delivery in addition to sharing other options to save money on delivery while still creating a branded experience for the consumer. Find Rev's free webinars on Youtube, like this one and this one about delivery. And Rev's bootcamp will pick up again in the fall. To get in touch with Rev and keep up with upcoming events and additional resources, visit his website here or find him on Instagram and Facebook.Have a question you want answered? Email us at question@heritageradionetwork.orgThis project is funded in part by a Humanities New York CARES Grant with support from the National Endowment for the Humanities and the federal CARES Act. This program is also supported, in part, by public funds from the New York City Department of Cultural Affairs, in partnership with the City Council.The Big Food Question is powered by Simplecast.

The agricultural industry faces challenges – from shrinking demand to a strained supply chain. Farmers need relief from a crisis caused by the pandemic. The Coronavirus Food Assistance Program was created to keep them financially afloat. This week on The Big Food Question, Eric Deeble (Policy Director at the National Sustainable Agriculture Coalition) walks us through the sometimes-complicated system that is CFAP.Farmers.gov/CFAP:  https://www.farmers.gov/cfapAgricultural Risk Coverage and Price Loss Coverage programs: https://www.fsa.usda.gov/programs-and-services/arcplc_program/indexPaycheck Protection Program: https://www.sba.gov/funding-programs/loans/coronavirus-relief-options/paycheck-protection-programList of Eligible Specialty Crops: https://www.farmers.gov/cfap/specialtyList of Eligible Non-Specialty Crops: https://www.farmers.gov/cfap/non-specialtyList of Eligible Livestock: https://www.farmers.gov/cfap/livestockNational Sustainable Agriculture Coalition: https://sustainableagriculture.net/Have a question you want answered? Email us at question@heritageradionetwork.orgThis project is funded in part by a Humanities New York CARES Grant with support from the National Endowment for the Humanities and the federal CARES Act. This program is also supported, in part, by public funds from the New York City Department of Cultural Affairs, in partnership with the City Council.The Big Food Question is powered by Simplecast.

Negotiations are underway for the second round of coronavirus relief funding, as millions of Americans just received their final $600 weekly unemployment benefits. Congress cancelled its traditional August recess in order to stay in Washington to continue working on the bill, but that doesn't mean we should expect to see them reach any decisions quickly. To understand where things currently stand on individual payments, farm aid, unemployment, SNAP benefits, PPP, and what we should watch for, we welcome Claire Brown, Senior Staff Writer at The Counter.Have a question you want answered? Email us at question@heritageradionetwork.orgThis project is funded in part by a Humanities New York CARES Grant with support from the National Endowment for the Humanities and the federal CARES Act. This program is also supported, in part, by public funds from the New York City Department of Cultural Affairs, in partnership with the City Council.The Big Food Question is powered by Simplecast.

As millions of Americans file unemployment claims amid the Covid-19 pandemic, many states are working to make emergency SNAP benefits easily accessible for struggling families. Under the Families First Coronavirus Response Act, the USDA is allowing states to relax requirements and waiting periods so that families can continue participating in or apply for SNAP.But once someone receives SNAP benefits, how can they use them to safely purchase food? Today, we look at two programs using technology to increase access and value when shoppers swipe their EBT cards – at farmers markets, grocery stores, and online.Have a question you want answered? Email us at question@heritageradionetwork.orgThis project is funded in part by a Humanities New York CARES Grant with support from the National Endowment for the Humanities and the federal CARES Act. This program is also supported, in part, by public funds from the New York City Department of Cultural Affairs, in partnership with the City Council.The Big Food Question is powered by Simplecast. 

Sother Teague shares his detailed playbook for re-opening his East Village bar with indoor seating when the time comes. He expects he will only be allowed 8 guests at a time - less than half his normal capacity. Taking into consideration capital, staffing and safety he has laid out a reservation system that he believes will decrease points of contact, provide enough revenue to stay afloat, and establish high hygiene standards. The question remains however, when he will set the plan into motion. Sother also recommends viewing the resources available at www.barmagic.com/relief.Have a question you want answered? Email us at question@heritageradionetwork.orgThis project is funded in part by a Humanities New York CARES Grant with support from the National Endowment for the Humanities and the federal CARES Act. This program is also supported, in part, by public funds from the New York City Department of Cultural Affairs, in partnership with the City Council.The Big Food Question is powered by Simplecast. 

Cheryl Straughter is the owner of the Boston restaurant and catering company, Soleil. After her business temporarily shut down due to the pandemic, she found relief in joining The Boston Black Hospitality Coalition, which aims to preserve the few gathering spaces for the city's many black residents. She shares the coalitions demands, offers advice for those looking to organize, and discusses the systemic challenges Black owned businesses are facing.  To learn more about The Boston Black Hospitality Coalition, visit blackhospitlaityco.comHave a question you want answered? Email us at question@heritageradionetwork.orgThis project is funded in part by a Humanities New York CARES Grant with support from the National Endowment for the Humanities and the federal CARES Act. This program is also supported, in part, by public funds from the New York City Department of Cultural Affairs, in partnership with the City Council.The Big Food Question is powered by Simplecast. 

HR Expert, Sarah Diehl of Empowered Hospitality addresses the many questions and considerations restaurant operators must take into consideration when bringing staff back to work. She shares advice about the best way for operators to reach out to employees that have been laid off, what barriers they should expect to encounter, how declinations may affect PPP loans and more. To learn more, check out these resources mentioned in the episode:Oyster Sunday: The Impact of Rehiring on Unemployment Benefits: https://www.oystersunday.com/resources/unemploymentThe New York Department of Labor: What You Need to Know: https://dol.ny.gov/Empowered Hospitality: Rehiring Employees: https://www.reopenhospitality.com/backend/rehiring-employeesHave a question you want answered? Email us at question@heritageradionetwork.orgThis project is funded in part by a Humanities New York CARES Grant with support from the National Endowment for the Humanities and the federal CARES Act. This program is also supported, in part, by public funds from the New York City Department of Cultural Affairs, in partnership with the City Council.The Big Food Question is powered by Simplecast. 

Coming soon from HRN: How can our food system rebuild and reimagine, while navigating the unprecedented crisis of COVID-19? The Big Food Question spans every corner of the food world: from restaurants and bars, to processors and distributors, from farms to food banks, and beyond. Expert guests help us understand how industries can move forward while prioritizing safety, equity, and economic stability.The Big Food Question  is powered by Simplecast.