Podcast: COVID-19 Dispatches #6

For the sixth episode of our podcast series, produced in collaboration with “Meant to be Eaten” on Heritage Radio Network and dedicated to dispatches from the food world in reaction to the first months of the pandemic (the focus of recently published 20.3 issue), issue editor Bob Valgenti is joined by Ashley Rose Young (author of “A COVID-19 Relief Kitchen Created by an Unexpected Advocate”) to discuss the importance of giving voice to and documenting often unseen and unheard – but indispensable – employees in the retail sector and hospitality industry, such as restaurant servers and grocery store employees, many of whom either lost jobs or had no choice but to risk their own health by continuing to work through the pandemic.

For 30% off single print-issues of “Food in the Time of COVID-19”, use promo code GASTROAUG2020 at checkout.

Podcast: COVID-19 Dispatches #4

For the fourth episode of our podcast series, produced in collaboration with “Meant to be Eaten” on Heritage Radio Network and dedicated to dispatches from the food world in reaction to the first months of the pandemic (the focus of recently published 20.3 issue), Amanda Blum joins guest host (and issue editor) Bob Valgenti to talk about her piece, “I Miss the Grocery Store the Most”, in which she describes the missed pleasures of grocery shopping, and whether Instacart or Amazon can make up for the human connections of brick-and-mortar stores.

For 30% off single print-issues of “Food in the Time of COVID-19”, use promo code GASTROAUG2020 at checkout.

Podcast: COVID-19 Dispatches #1

We’re thrilled to be back with a new series of podcasts produced in collaboration with Meant To Be Eaten on Heritage Radio Network. In this series, we focus on our upcoming issue 20.3, entirely dedicated to dispatches from the food world in reaction to the first months of the pandemic. Listen to issue editor Bob Valgenti talk to Stephen Meinster about his article, “The Sickness Unto Hospitality”, which describes the unique capabilities of the hospitality industry to respond swiftly in crises – as he (as General Manager of a Chicago establishment) and many of his colleagues were forced to do – and about how things have unfolded since the piece was written in April 2020.

Issue 20.3 will be available online and in print in late August. If you want to be notified when the issue is available, please sign up for an alert (or simply follow us on social media). The University of California Press is offering a 30% discount on purchases of single print issues, which can be redeemed using the offer code GASTROAUG2020 (offer valid through June 2021).