Restaurants all over the world have been forced to close their doors or shift to takeout-only service in the wake of COVID-19.  This week we learn how a range of food workers have adapted to the pandemic.

In this episode, recorded at an empty Woodberry Kitchen in Baltimore, host Lisa Held talks to chef, restaurateur, and local food advocate Spike Gjerde.

This episode of ORIGINS continues the conversation we started on Thursday, September 20th about the economic impact of buying and sourcing food locally.

The intent behind ORIGINS, a speaker series, was to highlight the farmers, fisherman, producers, and makers behind the local food movement in the Mid-Atlantic region. Spike Gjerde started his first restaurant, Woodberry Kitchen, with a commitment to local growers and producers.

This episode will be on foraging in the mid-Atlantic area and features two longtime foragers, Jeff Long and Tom Mueller.

This ORIGINS episode will be about the future of fish farming as well as its current status. Our panel consists of Jillian Fry, TJ Tate, Mark Ely and Jesse Blom.

Our discussion tonight will be on natural sweeteners. We are delighted to welcome Joseph and Margaret-Ann Burkholder, who are the owner/farmers of Compass Winds Sorghum, based in Dayton, Virginia, outside of Harrisonberg. Sorghum can be grown either for grain or for crushing into molasses.

Michael is a noted culinary and cultural historian and the creator of AFROCULINARIA, the first blog devoted to African American historic foodways and their legacies.

Our panelists include Sarah Gordon and Sheila Fain, owners and founders of Gordy’s Pickle Jar; Meaghan and Shane Carpenter, the owners and founders of Hex Ferments; and Lauren Sandler, the Director of Preservation for Foodshed, Inc.

Panelists: Beth Mathie, Farm Educator, Great Kids Farm Sharon Hood, Director of Roots Farm at McDonogh School Dan Schocor, Executive Director of Green Street Academy Eric Oberlechner, Farm Director, Green Street Academy