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?

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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.

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.