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 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.

Tonight’s episode will take a look at coffee, the drink that fuels most us every day. Our panelists are Miguel Mateo, Getu Bekele and Lenore Yerkes.

ORIGINS is celebrating its 2nd anniversary with a one on one conversation between Chef Spike Gjerde of Woodberry Kitchen in Baltimore and Rona Kobell, an environmental reporter.

Food historian Michael Twitty is bringing some kosher soul to this week's episode of Hot Grease. Nicole Taylor sits down with Michael to talk about the Oscars, specifically the films Django Unchained and Beasts of the Southern Wild and their inclusion of Southern food.