With the exception of Jenn Marston, all the Spoon editors are located in the Seattle area, where there’s been a lockdown order on pretty much every type of social gathering place and restaurant because of COVID-19.
And while we don’t have mandatory shelter-in-place orders, our state governor has strongly suggested we all do so (with good reason!).
Needless to say, with our editor team all sheltering in place (including Jenn in Tennessee), we couldn’t help but talk about the rapidly unfolding changes coronavirus is bringing not only to our own lives, but the impact on the world or food, restaurants and more.
Like most of you, our world’s have been turned upside down, both in terms of our own jobs and our personal lives. We are continuing to cover this rapidly changing situation and want to hear from you. If you have a food or foodtech related story about how COVID is changing the world order, send us an email at email@example.com.
Before I go, keep an eye out for another podcast tomorrow where I talk with the always-innovative chef Eric Rivera on how he is adapting his restaurant business to our new shared reality.