The Big Food Question

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 question@heritageradionetwork.org
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.
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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 question@heritageradionetwork.org
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.

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 question@heritageradionetwork.org
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.

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 question@heritageradionetwork.org
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.

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 question@heritageradionetwork.org
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.