Tech Bites

In 2016, Janique Edwards moved to Brooklyn and wanted to find black-owned restaurants in her new neighborhood. Janique and Anthony (then boyfriend, now husband) had the idea to create the EatOkra app and launched the first version in 2017. People want to know who owns a business as they make their purchasing decisions. Reservation platforms and guides don’t give any information on ownership. And ownership is the roadmap to where the money goes. Returning guests Anthony Edwards Jr and Janique Edwards talk with Tech Bites host Jennifer Leuzzi about their recently launched crowdfunding campaign on Fund Black Founders and EatOkra’s new features and future plans. Episode 210 of Tech Bites is made possible by the generosity of Wisconsin Cheese.

In March, HRN began producing all of our 35 weekly shows from our homes all around the country. It was hard work stepping away from our little recording studio, but we know that you rely on HRN to share resources and important stories from the world of food each week. It’s been a tough year for all of us, but right now HRN is asking for your help. Every dollar that listeners give to HRN provides essential support to keep our mics on. We've got some fresh new thank you gifts available, like our limited edition bandanas.

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On Friday March 13, 2020 the senior students of New York City’s Food and Finance High School got their senior sweaters. Part of the graduation traditions, they were scheduled to take their class photo on Monday. Before that could happen, NY announced all public schools closing on Monday, in response to the Coronavirus pandemic. Instead of gathering together for a commemorative picture, the school’s students, staff and supporters, sprang into action to put together food resources and fundraisers for student families. On this episode of Tech Bites, host Jennifer Leuzzi talks with Eliza Loehr - Executive Director, Kat Taveras - Program Manager and Niyah Rivers - FFHS Senior, about the virtual ending to the school year, and celebrating graduation from afar. To learn more about Food and Finance High School, or to make a donation visit FoodFinanceHS.org. Episode 209 of Tech Bites is made possible by the generosity of Square.

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The World's 50 Best Restaurants awards, has been a highlight of the elite hospitality world for the past 18 years, creating a real-time snapshot of best of global dinning. This year’s awards ceremony was set to take place in Belgium on June 2, 2020. With the onset of the global pandemic, and the urgent crisis it has created within the restaurant industry, 50 Best postponed the event and in its place launched the 50 Best for Recovery. On this episode of Tech Bites, host Jennifer Leuzzi talks with William Drew, Director of Content, of The World’s 50 Best Restaurants, on their aim to provide tangible financial relief for the industry, as well as offering free resources for businesses as they emerge from the coronavirus pandemic and seek actionable advice and support. Episode 208 of Tech Bites is made possible by the generosity of Square.

Photo Courtesy of The World's 50 Best Restaurants

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Information has never been more crucial to our collective livelihood and wellbeing than it is today. ESL Works, a startup dedicated to closing the workplace language gap, uses texting and SMS to deliver lessons to workers based around the actual tasks they do in restaurants.  In March 2020, they created StopCovid.Co in response to the pandemic, adding drills based on CDC and WHO guidelines for essential workers and expanding their resources to include other industries like grocery, delivery and agriculture. On this episode of Tech Bites, host Jennifer Leuzzi talks with returning guest Rachael Nemeth, co-founder and CEO of StopCovid.Co and ESL Works, about the urgent expansion of her company and the free training resources being offered. Episode 207 of Tech Bites is made possible by the generosity of Square.

Photo Courtesy of ESL Works/StopCovid.Co

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Digital platforms connecting farmers directly to consumers has been a growing food tech trend these past few years. The Coronavirus pandemic has accelerated that growth exponentially and put these platforms front and center. People are cooking more at home while sheltering at home, and have a growing interest in the healthiest food. The significant disruption to the traditional food supply chain has people searching for farm fresh produce direct from the source. On the other side - farmers are looking for new customers, since the closings of restaurant, hotel and business - have left farmers with glut of product in the fields. On this episode of Tech Bites, host Jennifer Leuzzi talks with Simon Huntley, founder and CEO of Harvie, a farm-to-consumer sales platform, and Robyn Calvey, owner of Park Ridge Organics in Wisconsin, about the explosive growth of farm-to-consumer sales and forecasts on the summer growing season.

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It’s been a springtime tradition at Tech Bites, to do an episode on disconnecting from your tech as a counter point to our 24/7 digital lives. For the past several weeks, most of the world has been living indoors due to the Coronavirus pandemic, with no respite from our digital screens. In spite of being inside, life is not always - quiet. On this episode of Tech Bites, host Jennifer Leuzzi talks to returning guest Paul Kemawikasit Alexander, the NYC based Daoist Shamanic Practitioner, Acupuncturist and Energy Medicine Healer about ways to, disconnect from your tech, and find peaceful moments in the day.

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In March 2020 when Tender Greens was forced to downsize business due to California’s COVID-19 regulations, the Los Angeles-based company launched Grocery Boxes, boxes filled with fresh produce, pantry staples and home essentials that are available for delivery and/or pick up at all 27 California locations. The produce and products in the Grocery Boxes are sourced from local farmers and purveyors. The main partner is Scarborough Farms in Calabasas, a family-run farm, that is looking for new ways to sell their wares, replacing wholesale restaurant customers that virtually closed over night. On this episode of Tech Bites, host Jennifer Leuzzi talks with Denyelle Bruno, President and CEO of Tender Greens, about pivoting the food supply chain from restaurants to grocery delivery.

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Restaurants serve relief as food banks with the Lee Initiative. Chef Edward Lee and Lindsay Ofcacek started the Lee Initiative two years ago as non-profit focused on mentorship for women chefs. Three weeks ago, it became a program to turn restaurants into food banks and relief centers. With the sponsorship of Makers Mark, restaurants across the country, like Nancy Silverton at Chi Spacca in LA, Donald Link at Cochon in NOLA, Edouardo Jordan at Salare in Seattlem, and Brooklyn’s Olmstead, have been able to re-open, hire staff, and pack hundreds of to-go meals. The idea is to support restaurant workers who have been laid off or have had a significant reduction in hours and/or pay, and anyone who may need food and supplies. On this episode of Tech Bites, host Jennifer Leuzzi talks with Chef Edward Lee (chef and owner The LEE Initiative, 610 Magnolia, MilkWood, Whiskey Dry, Succotash) and Max  Katzenberg (partner at Olmstead, Maison Yaki, and the New York hospitality Coalition) on how the programs are working and how people can give help and get help.

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A collective of restaurant industry professionals have set a global initiative in motion to get funds into the hands of restaurants NOW as they are closing and loosing revenue due to the coronavirus COVID-19 crisis. A Dining Bond works like a savings bond, where you can purchase a "bond" at a value rate to be redeemed for face value at a future date. On this episode of Tech Bites, host Jennifer Leuzzi talks with Steven Hall and Helen Patrikis, of Hall PR, about the genesis of the Dining Bonds Initiative, and how it hopes to fund restaurants today so that they will be open tomorrow. Visit supportrestaurants.org to sign-up a restaurant and purchase a bond. #diningbonds #supportrestaurants

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For more than 30 years, The James Beard Foundation’s mission has been to celebrate America's food culture making it more delicious, diverse, and sustainable for everyone. Today, the Foundation has launched a fund to provide micro-grants to independent food and beverage businesses in need, due to the COVID-19 pandemic. On this episode of Tech Bites, host Jennifer Leuzzi talks with Mitchell Davis, the Foundation’s Chief Strategy Officer, about their Food and Beverage Industry Relief Fund, and the efforts to keep the $1 trillion dollar culinary industry afloat until the pandemic passes. Visit JamesBeard.org/relief for more information on how to apply for relief, or make a contribution.

Photo Courtesy of James Beard Foundation

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