Restaurants
Restaurant Leaders Named To White House “Economic Revival” Panel
Nearly two dozen restaurant industry executives were chosen to advise the White House on reopening the economy. The leadership panel includes representatives from big chain restaurants, such as McDonald’s CEO Chris Kempsczinski, as well as independent restaurants, such as Thomas Keller of Thomas Keller Restaurants. Marvin Irby, interim CEO of the National Restaurant Association, was also named to the group. The restaurant industry panel is one of 17 different advisory groups representing various facets of the economy from agriculture and business to sports and travel, known as the Great American Economic Revival Industry Groups. Via conference call, these groups will collaborate with White House representatives on reopening the economy in a coordinated “rolling recovery.” Restaurants have been particularly hard-hit by the coronavirus pandemic, laying off millions of workers, and its leaders are are eager to find solutions for the recovery and long-term health of the industry. .
Cooking
American Tacos: A History and Guide by José R. Ralat
José R. Ralat’s day-job title is Taco Editor at Texas Monthly magazine. If that doesn’t sound like a dream job, how about criss-crossing the country to taste tacos everywhere from Los Angeles and New York to Chicago and Kansas City? And then writing a book about it?
Tacos may have been created south of the border, but Ralat’s new book shows how Americans have made this Mexican food their own with each style reflective of a time and a place. American Tacos explores them all, taking you on a detailed and delicious journey through the evolution of this dish. Even though it’s not a recipe book, after reading Ralat’s detailed descriptions of the tortillas, the fillings, and the preparations, you should be able to replicate most of the regional interpretations of what has become one of America’s most beloved foods.
Supply Chain
Food Shortages Caused by COVID-19 May Continue
From farm to fork, the American food supply chain is feeling the pinch of the coronavirus. Three main forces have been at work: consumers stockpiling food, suppliers closing or curtailing businesses, and grocery stores struggling to keep up with demand. As meat processors such as Smithfield, Tyson, Cargill and JBS USA continue to shut down plants or furlough workers, meat industry analysts predict temporary shortages for products such as pork. Thankfully, millions of pounds of meat remain in cold storage, so experts don’t foresee long-term food shortages.
However, in the near future, consumers may have difficultly finding the particular products they are used to buying. For instance, Mississippi-based chicken processor, Sanderson Farms, has considered selling only whole chickens instead of cut-up parts to reduce labor and risk of illness at its facilities. Disruptions may also occur in beef and pork supplies, forcing consumers to get creative with different cuts of meat.
At grocery stores, consumers can also do their part to curtail the spread of COVID-19. The United Food and Commercial Workers International Union urges shoppers to adhere to social distancing recommendations, wear masks, and touch grocery store items as little as possible to reduce the risk of illness among grocery store workers.