The Big Food Question

Undocumented and formerly incarcerated Americans have been left out of federal pandemic relief payments. New York is home to about half a million undocumented residents, many of whom are essential workers. One year in, they’re going on a hunger strike. 

On Tuesday, March 16th protestors gathered at St. John The Divine in Manhattan on the first day of the "Fast for the Forgotten''. Demonstrators are calling for government relief for New Yorkers passed over by federal pandemic relief. Jessica Fu published a story for The Counter after visiting the strike and speaking with participants and organizers. In this episode, she and HRN’s Hannah Fordin discuss the strike, its implications, and what New York State is doing to support these excluded workers. 

To read Jessica Fu’s coverage of the strike for The Counter, click here. 

Additional Links / Bibliography:

Make The Road NY

Fund Excluded Workers

Street Vendor Project

An Economic Profile of Immigrants in New York City 2017

“How Long Can You Go Without Food?” Hunger Strikes 101 from Slate

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.

Listen in as Katy Keiffer, host of HRN’s What Doesn’t Kill You, interviews journalist Greta Moran. Their conversation was inspired by a recent article Greta wrote for Civil Eats, titled “Questions Remain about Big Food’s Influence on the New Dietary Guidelines.” Greta argues that the most surprising thing about these new guidelines is how similar they are to the ones issued five years prior. Her takeaway is not what has changed, but what hasn’t, and she has some ideas about what should. Together, Katy and Greta take us through what these guidelines are, how they reverberate throughout our food system and culture, and the extent to which they’re swayed by corporate interest...which may be more widespread than you think. 

Further Reading

Listen to the full interview with Greta Moran on What Doesn’t Kill You Episode 331: New Dietary Guidelines; What Didn’t But Should Have Changed. Subscribe to What Doesn’t Kill You wherever you get your podcasts. (Apple Podcasts | Stitcher | Spotify | RSS).

Corporate Accountability’s Findings about Corporate Influence over the Dietary Guidelines

The New York Times: A Shadowy Industry Group Shapes Policy around the World

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.

At a time when many people are struggling with their psychological well-being, we’re taking a close look at the structural and cultural issues that make restaurant workers especially vulnerable. 

Producer Hannah Fordin starts with the big picture, in conversation with Hassel Aviles co-founder of Not 9 To 5. They look at the restaurant industry and the ways deeply ingrained hierarchies and structures, as well as widely accepted destructive coping methods, need to shift. Then we zoom in, seeking advice from experts like co-hosts of HRN’s Processing, Zahra Tangorra and Bobbie Comforto, as well as Restaurant After Hours’ Zia Sheikh, on how we as individuals can tend to our psychological well-being and what sort of support is out there. 

Resources:

General:

Not 9 To 5

Restaurant After Hours

CHOW

The Restaurant Workers Community Foundation

For free addiction support:

Ben’s Friends

Gay & Sober

Eleanor Health (Offer specific support groups for BIPOC and LGBTQ+ individuals)

Crisis Lines:

 National Suicide Prevention Lifeline (800) 273-8255

The Gay, Lesbian, Bisexual and Transgender National Hotline (888) 843-4564

The Trans Lifeline (877) 565-8860

Free support locating resources:

Black Mental Health Alliance (410) 338-2642

NYC Well offers free and confidential mental health consultations 1-888-NYC-Well or text “Well” to 65173

Low-cost addiction support programs:

Tempest (targeted at folks who identify as female)

The Luckiest Club

Low-cost virtual mental health counseling:

Better Help

Talkspace

Pride Counseling (specifically catering to LGBTQ+ individuals)

Resources for finding a therapist:

Psychology Today

Black Mental Health Alliance

Click here for a guide to alternate nostril breathing, mentioned in the episode.

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 pandemic has pushed all of us deeper into the virtual world, brick and mortar institutions have struggled to survive. This episode spotlights a subscription service restaurants are using to bring hospitality into people’s homes, while diversifying revenue streams and expanding profit margins. The co-founder of Table 22, Sam Bernstein speaks to the long standing issues his platform is trying to tackle in the restaurant industry, while Jonah Miller shares his experience introducing this revenue stream to his NYC restaurant, Huertas. Dive into the nuts and bolts of how a subscription service differs from third party delivery platforms and understand the benefits of retail for building better margins and customer loyalty.

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.

Restaurant owner, chef, and HRN host Eli Sussman gives us an overview of the current state of US restaurants and the challenges they are facing. We look at the toll the pandemic has already taken on the hospitality industry, and the ways restaurant closures and high levels of unemployment have been enabled by government inaction. In the present moment we wonder to what extent pivoting one’s business model is a viable option for most restaurants. And as we gaze into the future we imagine what kinds of restaurants will survive, and which may be lost from the fabric of our communities. 

To support independent restaurants and restaurant workers, visit Restaurant Workers’ Community Foundation, Independent Restaurant Coalition, and ROAR New York (Relief Opportunities for All Restaurants. 

Subscribe to Eli’s podcast The Line wherever you get your podcasts. (Apple Podcasts | Stitcher | Spotify | RSS).

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.

Hunts Point is the country’s largest wholesale produce market and it’s in the South Bronx. Workers there voted to strike on Sunday, January 17th. This past Saturday, after six days on the picket line, they popped champagne  to celebrate their agreement with management on a new contract. As they return to their jobs distributing food to New York’s grocery stores, it remains important to understand why these essential workers reached a breaking point and whether this is the first of more food industry labor struggles to come in 2021. 

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 pandemic has underscored the importance of fostering a more resilient food system, from supply chains to safety nets. As we near the end of 2020, we’re asking, what are the top policy priorities as we look towards the new year and the new administration? We look closely at the connection between federal policy and local food, exploring three federal policy priorities that would strengthen regional food systems and preserve local culinary culture. Hear from experts about their proposals for forging more holistic government contracts that prioritize regional,  independent and sustainable farms; deferring principal payments on Farm Service Agency loans as a means to support native farmers and stimulate tribal economies; and passing the RESTAURANTS Act to help independent restaurants make up for lost revenue. 

This episode is part of a three-episode mini-series created in collaboration with The Rockefeller Foundation. To learn more about the Foundation's Food Initiative and global commitments, visit rockefellerfoundation.org/commitment/food.

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.

What if produce was treated like medicine and doctors could prescribe healthy food? A growing body of Produce Rx programs allow individuals living with diet-related chronic illnesses to access vouchers for fruits and vegetables. This episode explores the implementation and funding of Produce Rx programs, using DC Greens as a case study. Then we take a look at the big picture questions these programs pose for future nutrition and public health policy, particularly in light of the COVID-19 pandemic. 

This episode is part of a three-episode mini-series created in collaboration with The Rockefeller Foundation. To learn more about the Foundation's Food Initiative and global commitments, visit rockefellerfoundation.org/commitment/food.

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.

With restaurants working around constantly shifting COVID-19 regulations, it is more important than ever that all staff and stakeholders understand the current requirements. In this episode, guest host Jennifer Leuzzi talks to Rachael Nemeth, the CEO and co-founder of Opus Training. According to Rachael, nearly all training program technology is built for the desk-worker sitting in front of a computer. Opus has developed a platform purpose-built for training restaurant workers, which they’ve retooled to handle COVID-19 training. 

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

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.

Diners and industry veterans alike are familiar with front and back of house. In this episode we look at a new concept designed to make restaurant workers’ pay more equitable - regardless of their position on the staff. It’s called heart of house. Jesse Cool designed and implemented the concept at her Bay Area restaurant, Flea Street. She dives into the disparity between front and back of house workers that stems from the tipping system and explains why she abandoned that for an equally distributed service charge. Pay has shifted dramatically and her staff members’ roles have changed too. Jesse is most inspired by the sense of unity she feels at Flea Street after implementing heart of house, but defends the model from an economic standpoint as well. 

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.