By: Ryder Bell

For the past year, we’ve produced more than thirty episodes of Tech Bites remotely, focusing on the innovations of the food, tech, and restaurant communities during the Coronavirus pandemic.

The show will be back with Season 2 in January, but in the meantime, enjoy this bonus episode about how baking can bring communities together.  Meet Rose McGee, the founder of the Sweet Potato Comfort Pie project that uses pie to start meaningf

This episode is a live recording of the Bay Area stop on the virtual tour for our new book, Snacky Tunes: Music is the Main Ingredient, Chefs and Their Music.

This episode takes a look at how Covid-19 has impacted street vendors and asks how New York City can support them.

Nico is joined by Alia Volz to talk about her book "Half Baked: My Mom, Marijuana, and the Stoning of San Francisco," and how AIDS activists paid the way for marijuana legalization in this country.

In the days after George Floyd’s death, cohosts Vallery and Ethan sit down for a conversation about the Black Lives Matter movement, the role of food businesses in making change, and opportunities for anti-racist education and accountability.

Join Vallery and Ethan for a conversation with Stephen Satterfield, cofounder of Whetstone Magazine.

On this week’s Inside Julia’s Kitchen, host Todd Schulkin welcomes Nate Mook, Executive Director of World Central Kitchen, the non-profit organization founded by José Andrés that’s currently turning its expertise to Covid-19 food relief.

Join cohosts Vallery and Ethan for a conversation with activist, model and chef DeVonn Francis. DeVonn is a queer, first-generation Jamaican-American artist with a background in design and performance studies.