Restaurants run on social contact and razor-thin profit margins. So COVID-19 stopped them cold, and brought them to the brink of financial ruin. In today's episode, Tom Colicchio—owner of Manhattan restaurant empire Crafted Hospitality and judge on Top Chef—makes the case that the government's stimulus efforts are a recipe for mass restaurant extinction, and calls for a program targeted directly at saving independent eateries. Then Nigerian-born, New Orleans-based chef and activist Tunde Wey pushes back, arguing that restaurants as we know them aren't worth saving without major reforms.
98 – The Leftovers
97 – 5 Presidential Candidates Dish on the Future of Food
96 – Beef Got Us Into This Mess. But Can It Also Help Reverse Global Warming?
95 – In Vino Veritas
94 – “All the Delicious Foods Are Dying”
Trailer - Eating in Climate Chaos
92 – There Is Such Thing as a Free (School) Lunch
91 – Your Next Designer Apple Product Is Crunchy and Sweet
90 – The Real Problem With Chipotle Burritos
89 – The Gangster Gardener and the Drunken Botanist
88 – New Coke Didn’t Fail. It Was Murdered.
87 – The Dirt on Truffles
86 – Meet the Farmers Saving Your Food From Climate Chaos
85 – A Syrian Refugee Cures Homesickness With Hummus
84 – The Problem With Home-Cooked Meals
83 – Nobody Puts Vegetables in the Corner
82 – Passover in Prison
81 – High Steaks
80 – Helen Oyeyemi's Delightfully Sinister Gingerbread
79 – The Words This Food Critic Will Never Use
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