
Sign up to save your podcasts
Or


In a moment of profound unrest and unprecedented chaos, Americans are wondering what comes next. For citizens and businesses alike, this is a period of questioning, rethinking and rebuilding -- sentiments that have been reflected in many conversations we've had over the last ten weeks. For the very last episode of Six Feet Apart, we look at what the pandemic has done to one of our social institutions, the American restaurant, to better understand what went wrong, how it might get fixed, and what happens to everyone in the meantime. First, Alex talks to Riley, a server in Nashville who is working shifts at recently re-opened local pub. Then she speaks with to Danny Meyer, the CEO of Union Square Hospitality Group, about what re-opening might look like in the country's hardest-hit city, and the implications for the restaurant business on whole. And finally, she talks to Naomi Pomeroy, the chef and owner of the tiny, critically-acclaimed Oregon restaurant Beast, about what might happen to an independent restaurant surviving on tight margins in a moment of crisis and reinvention.
For a transcript of this episode, please visit crooked.com/sixfeetapart.
By Six Feet Apart with Alex Wagner4.8
617617 ratings
In a moment of profound unrest and unprecedented chaos, Americans are wondering what comes next. For citizens and businesses alike, this is a period of questioning, rethinking and rebuilding -- sentiments that have been reflected in many conversations we've had over the last ten weeks. For the very last episode of Six Feet Apart, we look at what the pandemic has done to one of our social institutions, the American restaurant, to better understand what went wrong, how it might get fixed, and what happens to everyone in the meantime. First, Alex talks to Riley, a server in Nashville who is working shifts at recently re-opened local pub. Then she speaks with to Danny Meyer, the CEO of Union Square Hospitality Group, about what re-opening might look like in the country's hardest-hit city, and the implications for the restaurant business on whole. And finally, she talks to Naomi Pomeroy, the chef and owner of the tiny, critically-acclaimed Oregon restaurant Beast, about what might happen to an independent restaurant surviving on tight margins in a moment of crisis and reinvention.
For a transcript of this episode, please visit crooked.com/sixfeetapart.

87,966 Listeners

24,839 Listeners

25,141 Listeners

8,780 Listeners

4,150 Listeners

9,771 Listeners

9,397 Listeners

12,858 Listeners

7,286 Listeners

12,758 Listeners

8,596 Listeners

7,888 Listeners

8,120 Listeners

5,867 Listeners

12,388 Listeners

89 Listeners

10,914 Listeners

2,326 Listeners

3,523 Listeners

1,771 Listeners