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.
40 – She Packs Your Brussels Sprouts and Lives in Fear
39 – Songs That Make Food Taste Better
38 – W. Kamau Bell and the Case of the Racist Skittles
37 – The Agony and Ecstasy of Eating 330 Hamburgers
36 – Farmers Are Living Dangerously
35 – We Watch “Game of Thrones” for the Food Porn
34 – You Are What You Eat, Donald Trump
33 – Inside Silicon Valley's Race to the Best Fake Meat
32 – As a Fat Person, "I Felt Like I Always Had to Apologize for Myself"
31 – Everything You Love About Food Means Nothing to This Guy
30 – Sex, Drugs, and Oysters: What It's Really Like to Work at a Fancy Restaurant
29 – This Simple Advice Completely Changed the Way I Eat
28 – What a Cool New Podcast About Shipping Can Teach You About Coffee
27 – The Bizarre, True-Crime Story of New England’s Seafood King
26 - The Science of Why People Don’t Believe in Food Science
25 – Is Your Favorite Restaurant Standing Up for Immigrants?
24 - Somali Refugees Make Better Pancakes
23 - Save the Chocolate
22 - You Don’t Get Fat For the Reasons You Think
21 – The Secret Lives of Chefs
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