When chef Sam Fore sees something she can fix, she jumps in to help. As the restaurant industry was devastated by COVID-19, she joined The LEE Initiative to help make sure that workers were being fed—and help create a system where the whole community could benefit in the long term. That's just who she is as a person, but it wasn't until recently that she offered that kind of care to herself, in the form of starting therapy. In part two of this two-part conversation, Fore talks about the nitty-gritty of building sustainable relationships between restaurants and farms, how stigma gets in the way of mental healthcare (especially in the South Asian community), and what it means to have your food on the cover of a magazine. 

Listen to Part One

https://www.foodandwine.com/fwpro/communal-table-podcast-sam-fore

Tuk Tuk Sri Lankan Bites

http://www.tuktuklex.com/

Follow Sam on Instagram

https://www.instagram.com/tuktuklex/

The LEE Initiative

https://www.leeinitiative.org/

Sam on Medium

https://heated.medium.com/no-appetit-tuktuk-a3e708cb7427

Roasted Tomato Curry Pie

https://www.foodandwine.com/recipes/roasted-curry-tomato-pie

This Spicy Mango Pork Noodle Dinner Comes Together in Just One Skillet

https://www.foodandwine.com/fwcooks/spicy-mango-pork-noodles-samantha-fore

These Tempered Curry-Ginger Sweet Potatoes Are Perfect for Fall

https://www.foodandwine.com/cooking-techniques/fw-cooks-samantha-fore-tempered-curry-ginger-sweet-potatoes

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