FOOD INDUSTRY INSIDERS DISCUSS THE REPERCUSSIONS OF COVID-19
Portland, Ore. (March 2020) – Food brings people together. During this major pandemic, restaurants and bars are falling apart. When we recorded Episode 74, Oregon Gov. Kate Brown had issued a ban on seated dining at the state’s bars and restaurants; shortly thereafter, she issued Executive Order 20-12 mandating a “shelter in place” policy. All this came after chefs had overstocked their larders for Portland Dining Month.
Some businesses are adapting to a take-out-only model, while still struggling; others closed immediately for the foreseeable future. Workers have been laid off, major events have been canceled and perishable items such as seafood have been slashed from take-away menu options. Our panelists discuss how the culinary community is faring and the power of resilience in challenging times.
This episode was recorded at Normandie in SE Portland, Oregon. Below are some quotes from our panelists:
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“We laid off approximately 200 employees over the past 3 to 4 days. My head is spinning.” — Vitaly Paley, executive chef and owner at Portland’s Paley Hospitality
“The chefs are on the front lines of whatever this strange war is that we have been fighting. Our industry has been decimated.” — Carrie Welch, cofounder of Feast Portland, co-owner of Little Green Pickle
“Trying to make people happy with food: That’s all I know how to do.” — Heather Kintler, chef and owner, Normandie, a restaurant in SE Portland
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