As COVID-19 spreads across the country, restaurant workers and owners are in uncharted waters trying to figure out how to take care of their employees, stay in business, and feed their community. Food & Wine senior editor Kat Kinsman spoke by phone from her home in Brooklyn with Salem, MA pastry chef and Industry United co-founder Kate Holowchik and Amanda Toups, co-owner of Toups' Meatery in New Orleans about how the industry is coming together in these trying times, and what they see for the road ahead.

Note: Because the podcast had to be recorded in a less than ideal setup, over the phone, the sound quality may not be as crisp as usual. We're all doing our best.

Industry United: https://www.facebook.com/groups/Industryunited/

Toups Meatery: https://toupsmeatery.com/

In The Rooms: https://www.intherooms.com/home/

Crisis Text Line: Text #741741 any time for quick and free crisis counseling.

The F&W Pro Guide to Coronavirus: What Restaurants Should Know: https://www.foodandwine.com/news/coronavirus-restaurant-guide-fwpro

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