The Big Food Question

Worker cooperatives are worker owned and democratically controlled businesses. They have been shown to lower pay disparities and demonstrate resilience in the face of crisis. But how do they run on a day-to-day basis? How can you start one or transform an existing business into a cooperative model? What potential do cooperatives have for strengthening our economy and our food system? 

This episode addresses these questions and more. Commissioner Jonnel Doris of New York City’s Department of Small Business Services provides essential tips and resources for any New Yorkers interested in starting a cooperative. Steph Wiley and Karna Ray, worker-owners at the Black-led food distribution cooperative Brooklyn Packers, share their experience operating under this model as well as their vision for a more equitable food system. 

Learn more about becoming a worker cooperative and get resources at owner2owners.nyc or call (646)363-6592.

Have a question you want answered? Email us at [email protected]

This episode was produced in partnership with our friends at TD Bank. 

This project is funded in part by a Humanities New York CARES Grant with support from the National Endowment for the Humanities and the federal CARES Act. 

This program is also supported, in part, by public funds from the New York City Department of Cultural Affairs, in partnership with the City Council.

The Big Food Question is powered by Simplecast.

See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

As pandemic relief funds (like PPP and EIDL) are exhausted, many small businesses are still in need of grants, loans, and other financial services.  In this episode, produced in partnership with TD Bank, we discuss new rounds of relief available through the American Rescue Plan. Plus, there are myriad evergreen opportunities through the Small Business Administration and nonprofit organizations like Acendus and the Restaurant Workers Community Foundation.

Have a question you want answered? Email us at [email protected]

This project is funded in part by a Humanities New York CARES Grant with support from the National Endowment for the Humanities and the federal CARES Act. 

This program is also supported, in part, by public funds from the New York City Department of Cultural Affairs, in partnership with the City Council.

The Big Food Question is powered by Simplecast.

See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

During some of the most harrowing months of the pandemic, journalist Simran Sethi set out to explore the definition and dynamics of food insecurity in the US. Simran’s piece doubled and then tripled in word count as she uncovered the complexities of how we define, track, and address food insecurity. She shares what she learned and informs listeners about what shifted during the pandemic, where our response fell short, and the potential to create change in the face of crisis. 

Read her article, “Hunger and food insecurity are not the same. Here’s why that matters—and what they mean.”

This episode is produced in collaboration with The Counter – a nonprofit, independent,  nonpartisan newsroom investigating the forces shaping how and what America eats.

Have a question you want answered? Email us at [email protected]

This project is funded in part by a Humanities New York CARES Grant with support from the National Endowment for the Humanities and the federal CARES Act. 

This program is also supported, in part, by public funds from the New York City Department of Cultural Affairs, in partnership with the City Council.

The Big Food Question  is powered by Simplecast.

See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Bartending has existed since, well…. forever. For as long as people have been drinking, there have been people who have made, sourced, and poured those beverages into cups in front of people for money. On this special episode hosted by Greg Benson (bartender and host of Back Bar and The Speakeasy), we look at education for the bar industry. Greg welcomes Nonna Titulauri, a Diageo Bar Academy World Class Finalist who lives and works in San Francisco. She’s been behind bars since she was a 21 year old college student. They discuss why so many ‘bartender schools’ are so lacking and what resources are available to bartenders who are just starting out or looking to build skills. This episode was supported by Diageo Bar Academy.

Have a question you want answered? Email us at [email protected]

This project is funded in part by a Humanities New York CARES Grant with support from the National Endowment for the Humanities and the federal CARES Act. 

This program is also supported, in part, by public funds from the New York City Department of Cultural Affairs, in partnership with the City Council.

The Big Food Question is powered by Simplecast.

See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Native enterprises and nonprofits are working to ensure food sovereignty for their communities and neighbors. Land access and capital are key to this mission, and philanthropic grants are often a major source of funding. However, grant money often comes with many strings attached and reporting requirements that bog down the organizations they’re trying to help.

Marilyn Noble’s reporting in The Counter examines how philanthropies (often private foundations with large endowments) currently support Tribal communities and what advocates say they could be doing better.

Read Marilyn’s full piece here

This episode is produced in collaboration with The Counter – a nonprofit, independent, nonpartisan newsroom investigating the forces shaping how and what America eats.

Have a question you want answered? Email us at [email protected]

This project is funded in part by a Humanities New York CARES Grant with support from the National Endowment for the Humanities and the federal CARES Act. 

This program is also supported, in part, by public funds from the New York City Department of Cultural Affairs, in partnership with the City Council.

The Big Food Question is powered by Simplecast.

See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

As the United States rolls back pandemic era restrictions, many restaurants are welcoming eaters back and expanding their seating capacity. After more than a year of isolation, reopenings offer a sorely missed space to connect. 

Doug Mack discusses an article he wrote for The Counter, which examines the social and cultural benefits of gathering spaces like restaurants by drawing on the academic concept of a “third place.” Plus, enjoy anecdotes from eaters about what they have missed most about dining out and the reasons restaurants are more than the food they serve. 

This episode was produced in collaboration with The Counter – a nonprofit, independent, nonpartisan newsroom investigating the forces shaping how and what America eats.

Special thanks to everyone in the HRN community who shared their memories and anecdotes: Shari Bayer, Nikki Salazar, Alicia Qian, Caroline Fox and Tash Kimmel. 

Have a question you want answered? Email us at [email protected]

This project is funded in part by a Humanities New York CARES Grant with support from the National Endowment for the Humanities and the federal CARES Act. 

This program is also supported, in part, by public funds from the New York City Department of Cultural Affairs, in partnership with the City Council.

The Big Food Question  is powered by Simplecast.

See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

The global pandemic has restricted and eliminated the in-person experiences the hospitality industry relies upon to survive. Many are turning to virtual events as a way to continue to engage their customers and create new revenue streams. A successful virtual event can open up a geographic market far beyond a local customer base, while offering the same intimate experience to every  single person, whether the audience is 10 or 100,000. On this episode of The Big Food Question, Tech Bites host Jennifer Leuzzi answers the question, How do you produce successful virtual events?  With expert advice from  David Bengali theatre and media production designer, Belinda Chang sommelier, and Kristin Madden, Vice President of Bowen & Company.  

Have a question you want answered? Email us at [email protected]

Check out Tech Bites, Jenn’s show on food and technology (Apple Podcasts | Stitcher | Spotify | RSS).

This project is funded in part by a Humanities New York CARES Grant with support from the National Endowment for the Humanities and the federal CARES Act. 

This program is also supported, in part, by public funds from the New York City Department of Cultural Affairs, in partnership with the City Council.

The Big Food Question  is powered by Simplecast.

See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Cities across the country have struggled with the speed, efficiency, and equity of the Covid-19 vaccine rollout. This episode examines the logistics, workplace politics, and questions of fairness that have accompanied the vaccine distribution for restaurant workers. 

Hear from people with intimate experience navigating questions of safety, immunity, and personal choice among restaurant staff. Then get the perspective of one chef who has filled out New York’s vaccine application thousands of times. Finally gain insight from a New York City official who hopes the restaurant industry will lead the way to economic recovery.  

To get in touch with Tracy Wilk and her vaccine registration partner Cat Capps about scheduling a vaccine email: [email protected].

Have a question you want answered? Email us at [email protected]

This project is funded in part by a Humanities New York CARES Grant with support from the National Endowment for the Humanities and the federal CARES Act. 

This program is also supported, in part, by public funds from the New York City Department of Cultural Affairs, in partnership with the City Council.

The Big Food Question is powered by Simplecast.

See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Covid-19 put school lunch in flux, as cafeteria trays were reconceptualized as brown bags and meal boxes. USDA waivers freed school cafeterias from former limitations about who they can feed and what food they can serve. Previous episodes have covered the effect of these waivers on accessibility and school funding. Today, with the help of The Counter writer Sam Bloch, we investigate how the trajectory school food has been heading in for the past decade was dramatically altered during the pandemic when rigorous nutrition standards were rolled back in response to growing need and supply chain challenges. Many pediatricians, public health experts and parents are growing concerned about potentially rising rates of childhood obesity, which often has lifelong effects. However tensions run deep in the debate about how to balance nutrition with concerns about hunger, accessibility and personal taste, leading to ethical questions about the role of privilege and the right to healthy food. 

This episode is produced in collaboration with The Counter – a nonprofit, independent, nonpartisan newsroom investigating the forces shaping how and what America eats. 

Read Sam’s article about school lunch and childhood obesity here.

Have a question you want answered? Email us at [email protected]

This project is funded in part by a Humanities New York CARES Grant with support from the National Endowment for the Humanities and the federal CARES Act. 

This program is also supported, in part, by public funds from the New York City Department of Cultural Affairs, in partnership with the City Council.

The Big Food Question is powered by Simplecast.

See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

This week, we have an update on school lunch, as we mark one year of Covid-19’s impact on our food system. Jessica Fu from The Counter is back to explain some unexpected ramification of the USDA waivers that made school lunch free for all children under 18. Due to this change, free lunch applications are down and this could have a negative impact on future school funding.

This episode is produced in collaboration with The Counter – a nonprofit, independent, nonpartisan newsroom investigating the forces shaping how and what America eats. 

Have a question you want answered? Email us at [email protected]

This project is funded in part by a Humanities New York CARES Grant with support from the National Endowment for the Humanities and the federal CARES Act. 

This program is also supported, in part, by public funds from the New York City Department of Cultural Affairs, in partnership with the City Council.

The Big Food Question is powered by Simplecast.

See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.