TAKE AWAY ONLY

Finding themselves suddenly out of work, Ramzi Budayr, Tyler Curtis and Mallory Cayon combined their considerable hospitality talents and energy to launch Few For All, a meal kit service specializing in fresh pastas, sauces, cookies and cinnamon rolls. Since launching in March, they've also donated more than 5,000 pounds of their pasta to the LA Regional Food Bank, helping to rally against food insecurity. Hear how they've grown, what they've learned, and how Few For All plans to help protesters as demonstrations grip Los Angeles. 

As Navajo Nation's COVID-19 infection rate reached the highest in America, chef Brian Yazzie began a drive to send money, food and other resources back to Dennehotso, Arizona, the community in which he grew up. Hear how Brian plans to help return abundance to his ancestral home through food and farming and how he's feeding Native American elders in Minneapolis and St. Paul.

Donate to the Dennehotso Families Covid-19 Relief Fund:

https://www.gofundme.com/f/dennehotso-families-covid19-relief-fund

Millions of children across America depend on schools for basic nutrition. Brigaid's Dan Giusti discusses how to keep meals coming during a time when schools cannot open. Plus, Dan tackles a growing demand to feed senior citizens and advocates for an important piece of legislation, the Universal School Meals Program Act.

After two years of perpetual hustle opening and sustaining Nyum Bai, her Oakland, California restaurant, chef-owner Nite Yun didn't realize the extent of her exhaustion. She's used a period of this pandemic to reset and refocus, to develop new rituals and learn treasured recipes from her mother. She joins us to discuss Cambodian rock and roll, making nom ansom and her ambitious and delicious plans to open a new iteration of Nyum Bai in June.

Iluka's Beau Clugston joins us to discuss working through stress, fear and longing to renovate his Copenhagen restaurant while launching two new concepts during a pandemic. 

Long before opening Bywater American Bistro and Compère Lapin in New Orleans, Nina Compton grew up in Saint Lucia, the daughter of the island's Prime Minister. Hear how being raised around politics prepared her for this moment, and her work with the Independent Restaurant Coalition, what it means to cook in a city who understands how to rescue its own, and Nina's ingenious and special plan for reopening Bywater on June 4th. 

Julio Barzola arrived in the United States from Ecuador in 1985 and two years later, he opened his first restaurant in Brooklyn, followed by another in Jackson Heights, Queens. His son Xavier arrived in New York from Ecuador in 1991 and began working in the kitchen soon after. For the Barzolas, Ecuadorian restaurants are the family business and 2 years ago, Xavier, now 44, opened Barzola East Elmhurst, set in a part of Queens where COVID-19 has now been diagnosed in 1 in every 24 people. Hear how Xavier's 20-year-old daughter, Arlene, a business administration major at Queens College, inspired her father to stay open through the pandemic and how they adjusted their business model to sustain a community in need. 

Did operating his new restaurant in China give Christopher Kostow a blueprint for how to handle his Napa restaurants during a pandemic? What tests of character did he face? What will become of wet markets and the 12 Days of Christmas? And what's going on at the Restaurant at Meadowood with CSA boxes, jelly beans and berries? Christopher Kostow joins us from the newly reopened Charter Oak in St. Helena, California to discuss all this and more.

Shutting down for COVID-19 prompted Sydney, Australia's Josh Niland, to get to work reshaping his innovative seafood restaurant Saint Peter for a different kind of future. Construction is already underway. Seating configurations are changing. His nights in the restaurant will be designed for greater intimacy and his successful and inspired new take away business, Mr. Niland at Home, launched in March, will live on as a meaningful revenue stream. Josh joins us from Sydney for a candid discussion about the cost of perfectionism, the stress of creativity and the pressure of getting the plan right for the next phase of his business--and his life.

Singapore seemed to have COVID-19 in check. The curve was flattening. A resurgence of the virus, however, presents a cautionary lesson for the rest of the world. Teng Wen Wee, managing partner of the Lo & Behold Group, joins us to discuss the emotional ups and downs of running one of his country's premiere restaurant groups throughout this pandemic, the fate of Singapore's treasured Hawker Centers, Michelin 3-star take away from Odette and feeding migrant workers through the Straits Clan Community Kitchen program. 

To learn more about Lo & Behold, follow them on Instagram @lobeholdgroup

To learn more about Straits Clan Community Kitchen, visit: https://straitsclan.com/communitykitchen

And to donate:

https://www.giving.sg/campaigns/homeforall-migrants