The chef-owner of <a href='https://www.bluedragonbos.com/'>Blue Dragon</a> and host of Simply Ming on PBS says he’s “cried 8,000 gallons of tears” for the economically vulnerable staff he’s had to lay-off. But over the last couple of weeks, in partnership with the <a href='https://leeinitiative.org/'>Lee Initiative</a>, he’s turned his restaurant into a food bank for restaurant workers.

The chef-owner of Blue Dragon and host of Simply Ming on PBS says he’s “cried 8,000 gallons of tears” for the economically vulnerable staff he’s had to lay-off. But over the last couple of weeks, in partnership with the Lee Initiative, he’s turned his restaurant into a food bank for restaurant workers.

The chef-owner of <a href="https://www.bluedragonbos.com/" rel="noopener noreferrer">Blue Dragon</a> and host of Simply Ming on PBS says he’s “cried 8,000 gallons of tears” for the economically vulnerable staff he’s had to lay-off. But over the last couple of weeks, in partnership with the <a href="https://leeinitiative.org/" rel="noopener noreferrer">Lee Initiative</a>, he’s turned his restaurant into a food bank for restaurant workers.

S3 Ep. 1: How Ming Tsai is Feeding His Restaurant Family During the Coronavirus Crisis

Digging into business, passion projects and food trends to see what's shaping the New England restaurant scene

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S3 Ep. 1: How Ming Tsai is Feeding His Restaurant Family During the Coronavirus Crisis

S3 Ep. 1: How Ming Tsai is Feeding His Restaurant Family During the Coronavirus Crisis