It's true that we've heard a lot about how restaurants -- if they're even remaining open -- are having to change all kinds of things, from guest flow to food prep. But what does that really look like? To answer this, I turn this week to David Bancroft, chef of Acre Restaurant and Bow & Arrow in Auburn, AL. His work has been some of the most lauded in the South, from James Beard to festivals to television, and as you'll hear, I take every chance to eat the food he makes. But this conversation proves that it takes more than just kitchen chops to be a chef/owner in today's market. Who manages the farm at the restaurant? Why is a to go window the best or the worst thing? And can I get a breakfast taco with chorizo, potato and egg, please?