By Kat Kinsman
Updated January 23, 2020

Chefs and restaurant workers take great care of everyone else, but often they need a little help themselves. Each week, Food & Wine senior editor Kat Kinsman talks with hospitality pros about they manage their business, brain, and body for the long haul. Is there a topic you'd like to know more about or a guest you'd love to hear from? Tell us at fwpro@foodandwine.com or tweet to Kat @kittenwithawhip, and subscribe to the weekly Food & Wine Pro newsletter. Subscribe to the new Communal Table YouTube page and never miss an episode. Catch up on previous episodes here.

Episode 57: Anxiety, Coronavirus, and Making Sure Your Local Restaurants Stay in Business

As COVID-19 spreads across the country, restaurant workers and owner are in uncharted waters trying to figure out how to take care of their employees, stay in business, and feed their community. Food & Wine senior editor Kat Kinsman spoke by phone from her home in Brooklyn with Salem, MA pastry chef and Industry United co-founder Kate Holowchik and Amanda Toups, co-owner of Toups' Meatery in New Orleans about how the industry is coming together in these trying times, and what they see for the road ahead.

Note: Because the podcast had to be recorded in a less than ideal setup, over the phone, the sound quality may not be as crisp as usual. We're all doing our best.

Links and Resources:

Industry United

Toups Meatery

In The Rooms

Crisis Text Line: Text #741741 any time for quick and free crisis counseling.

Read: The F&W Pro Guide to Coronavirus: What Restaurants Should Know

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