“My concern isn’t actually getting open,” the chef and TV personality Tom Colicchio says. “My concern is, once you’re open, how do you last for a year?”
Helen RosnerI had the great pleasure of talking with @tomcolicchio, one of the chefs fighting on the front lines to save America’s restaurants and their 11 million workers, about what—if anything—can get us through this
The chef, cookbook author, and star of the Netflix series “Salt, Fat, Acid, Heat” talks about the challenges of writing her next book, her relationship to fame, her attempts at veganism, and more.
Helen RosnerLast month I had a deep, long, mind-expanding conversation with Samin Nosrat, and now you can read it!
Helen Rosner"The idea was that, maybe by learning about somebody’s food culture, maybe you’ll have some more compassion for them. Well, that all felt real great in the moment, but the world keeps getting darker."
Chris Thomas and Stephanie Li, who run a popular YouTube channel on Chinese cooking, explain how they have been buying and preparing food in the city of Shunde.
Helen RosnerI couldn't stop thinking about that amazing Reddit post about living & cooking under coronavirus lockdown in Shunde, China, so I skyped the folks who wrote it and we had a truly fascinating conversation