We discuss the importance of social impact and community leadership in restaurants as we begin to rebuild our livelihoods after COVID-19.
Host Eli Kulp is joined by Mike Solomonov of Zahav, Erik Oberholtzer of a Tender Greens, and Ryan Smith of Staplehouse in Atlanta.
Nick Kennedy Of Suraya
Beverly Kim of Parachute and Wherewithall
Heather Marold Thomason Of Primal Supply Meats
Emilio Mignucci of Di Bruno's Brothers
The Cheese Chat
Cooking with Time
Communal Pop Up Kitchens and the Pandemic
Accessibility, Wine and New York City
Fighting the Food Desert
Mentors, Comradery, and Community
Fried Chicken, Ghost Kitchens and a History Lesson
Nostalgic Thai Cooking and Unstoppable Community Care
From Philly, to LA, to Italy, and Back with Marc Vetri
Starting from the Soil Up: Conversations with Agricultural Leaders at the Food Forever Event
Restaurants and Community with former Philadelphia Mayor, Michael Nutter
The Critique Cycle, with Restaurant Critic Craig LaBan
What's Next, with Restaurant Critic Craig LaBan
Reducing Food Waste, with Eco-Chef Tom Hunt
The NYC Restaurant Scene, with Mario Carbone
Seizing THIS Moment (Pt. 3): Equality
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