Coming Soon: What is the State of Labor in the Food Industry?

In March, the United States saw the highest rate of inflation in over 40 years. Coupled with the effects of the Covid-19 pandemic, like supply chain shortages, forced shutdowns and labor retention, restaurants are one of, if not, the most hardest hit demographic. Nearly 20% of New York City’s restaurants shut down forever as a direct result of the pandemic and others are struggling to get back to normal. In this particular climate – How can restaurants survive inflation?Have a question you want answered? Email us at [email protected] 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.

This year, avian influenza has caused the deaths of over 40 million birds in the United States, mostly commercial poultry. Those losses show up as higher prices on eggs and meat at the grocery store, but the disease also casts light on the highly industrialized way poultry is produced in this country. The changes needed to reduce the risk of bird flu could also improve animal welfare, environmental protection, and maybe even taste.Have a question you want answered? Email us at [email protected] 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.

In the third episode of our mini-series on the state of labor, Harry Rosenblum, host of Feast Yr Ears and Time For Lunch, talks to Fred Mattera. Fred is currently the Executive Director at the Commercial Fisheries Center of Rhode Island, and has been a commercial fisherman for over 4 decades. Harry and Fred discuss how equipment innovation (or degradation) affects workers, and how consumer education and consumer-facing technology could help revitalize the industry and protect its workers. Have a question you want answered? Email us at [email protected] 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.

In the second episode of our mini-series on the state of labor, Sother Teague, host of The Speakeasy, talks to Maria Bastasch. Maria is a Partner at Disco Mary, a cocktail bar and collective of individuals passionate about plants, people, and partying like there IS a tomorrow. Sother and Maria discuss the challenges that bar and restaurant owners are facing when it comes to hiring for this busy holiday season.Along the way they discuss more than just hiring, including: how her organization is trying to maintain their staff by shifting the culture around pay, benefits, health & wellness, and more.Have a question you want answered? Email us at [email protected] 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.

In the first episode of our mini-series on the state of labor, Katy Keiffer, host of What Doesn't Kill You, talks to Magaly Licolli.  Magaly is the Co-Founder and Director of Venceremos, an organization that advocates for poultry workers' rights in Arkansas, the home of Tyson Foods.  On this episode, Katy and Magaly discuss the idea of worker-driven social responsibility, in addition to fighting for poultry employees to get Covid-19 protections at the workplace and the taboo of talking about working conditions.Have a question you want answered? Email us at [email protected] 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.

Follow along with a special mini-series of The Big Food Question that investigates labor issues across the food system. HRN hosts from across our network will sit down with expert guests to  take a look at workers’ rights and organizing efforts, exploring big picture questions and practical solutions. From bartenders to delivery workers to commercial fishermen, our aim is to gain a new perspective on the intersection of labor issues with current events, climate change, and the food industry at large.Have a question you want answered? Email us at [email protected] 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.

“Regenerative Agriculture Needs a Reckoning,” wrote Joe Fassler, Deputy Editor of The Counter. Joe started out writing a short news piece, and ended up with a 13,000-word investigation on how regenerative agriculture is being defined, who is defining it, and who gets left out from the debate. Kat Johnson talks to Joe about his reporting and the wider conversation that it kick-started.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] 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.

After closing Meme’s Diner in November 2020, co-owner Libby Willis wanted to preserve the sense of community the restaurant fostered but wasn’t ready to open another traditional restaurant. Instead, she has transformed what restaurant operations can look like. Her new enterprise, KIT, is operating as an incubator of sorts, sharing the burden of business ownership with a cohort of owner-operated businesses while creating a cohesive experience for diners. Gain insight into how KIT is operating and the potential Libby sees for creating a more inclusive industry.Have a question you want answered? Email us at [email protected] 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.

The challenges presented to restaurant owners during the pandemic have been countless. Some businesses have closed. Others have opted to ditch in-person dining and opted for take-away or delivery models. Both local meal delivery and nationwide shipping of meal kits and pantry staples have gained popularity. A rarer take is shifting a business that solely offered online orders and pivoting to brick and mortar service. But that's exactly what Chef Surbhi Sanhi did. While most restaurants were doing the opposite, Sanhi found a way to turn Tagmo, her online business, into a physical storefront, bringing her unique South Asian sweets to the masses at South Street Seaport.An unedited version of this interview first appeared on episode 81 of Opening Soon.Have a question you want answered? Email us at [email protected] 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.

New York City’s mandated lockdown presented overwhelming challenges for bars, clubs, and restaurants in New York City. The city’s nightlife industry is made up of 25,000 establishments that support nearly 300,000 jobs with $13.1 billion in wages, and $35 billion in economic activity. (Source.) Many of these businesses turned to NYC’s Office of Nightlife for guidance and support during the pandemic.The Office of Nightlife (part of Mayor's Office of Media and Entertainment) is a liaison between NYC's nightlife industry and all other City agencies. Its purpose is to help establish and coordinate systemic solutions to support the nighttime economy, culture, and quality of life. In this episode we hear from Rafael Espinal, who sponsored the bill to create the Office of Nightlife in 2017, and Ariel Palitz, the office’s first Senior Executive Director who has played a big role in guiding the industry through Covid-19’s myriad impacts.Read the Office of Nightlife Report here.Have a question you want answered? Email us at [email protected] 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.