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.

Celebrated mixologist and host of HRN’s The Speakeasy

Cities across the country have struggled with the speed, efficiency, and equity of the Covid-19 vaccine rollout. This episode examines the logistics, workplace politics, and questions of fairness that have accompanied the vaccine distribution for restaurant workers. 

As the pandemic has pushed all of us deeper into the virtual world, brick and mortar institutions have struggled to survive.

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.

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.

New York City restaurants were given the green light to reopen at 25% capacity for indoor dining on September 30th.

During the pandemic, outdoor and indoor spaces are being reconceptualized to better suit new ways of living, working, and eating. In this episode we’ll explore the ways familiar spaces are shifting to become more hygienic, more profitable, and more accessible.

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

In this episode of The Big Food Question, we hear from Julia Coney, a wine writer, wine educator, speaker, consultant, and activist.