Good Food

Restaurant pivots, community fridges, apricots

Good Food continues coverage of innovative moves by chefs and restaurateurs to stay in business during the pandemic. Community refrigerators are popping up across the city to feed those in need.

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By Evan Kleiman • Jul 25, 2020 • 56m Listen

Good Food continues coverage of innovative moves by chefs and restaurateurs to stay in business during the pandemic. Community refrigerators are popping up across the city to feed those in need. Plus, eggplants are cropping up at the Santa Monica Farmer’s Market, and a battle over apricots is brewing in Moscow.

In this episode

6 stories

0:00
Reserving the right to stay in business: How Tock is helping restaurants during pandemic
When restaurant owner Nick Kokonas saw reservations dwindle from fully-booked to zero in Hong Kong-based restaurants that used his booking service Tock , he realized the U.S. was next.
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15 min
15:13
‘The whole point of failure is to learn’: David Wilcox on pivoting to pizza
David Wilcox was $150,000 in debt two years ago with his restaurant, Journeyman in Atwater Village. Wilcox decided to shut that down, and in the same space, he opened Hail Mary Pizza .
Read the story
8 min
23:30
Using social media to build new business
Some restaurants are using social media and underground dining circles to create new business opportunities during the pandemic.
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9 min
32:44
Charred eggplant, fish sauce, scallions: Vietnamese chef on his dish from ‘Ăn Cơm'
Market correspondent Gillian Ferguson catches up with Nguyen Bui, a former sous chef at Rustic Canyon who is now operating Ăn Cơm , a Vietnamese food pop-up in West LA.
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7 min
40:04
9 community fridges dot sidewalks across LA
Community refrigerators are percolating across the city for people who’ve lost income and lack reliable transportation. Residents stock these fridges with fruit, veggies, dairy, prepared meals, and pantry items.
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8 min
48:22
Why Armenians and Azerbaijanis are fighting over the apricot
In the Caucasus region, Armenia and Azerbaijan are in conflict over the apricot.
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8 min

Evan Kleiman
host 'Good Food'
Joseph Stone
Producer, Good Food
Laryl Garcia
Senior Director, Good Food

Culture

Food & Drink

In this episode

6 stories

0:0015 min
Reserving the right to stay in business: How Tock is helping restaurants during pandemic
15:138 min
‘The whole point of failure is to learn’: David Wilcox on pivoting to pizza
23:309 min
Using social media to build new business
32:447 min
Charred eggplant, fish sauce, scallions: Vietnamese chef on his dish from ‘Ăn Cơm'
40:048 min
9 community fridges dot sidewalks across LA
48:228 min
Why Armenians and Azerbaijanis are fighting over the apricot

Good Food

Restaurant pivots, community fridges, apricots

Good Food continues coverage of innovative moves by chefs and restaurateurs to stay in business during the pandemic. Community refrigerators are popping up across the city to feed those in need.

Share

In this episode

Reserving the right to stay in business: How Tock is helping restaurants during pandemic

‘The whole point of failure is to learn’: David Wilcox on pivoting to pizza

Using social media to build new business

Charred eggplant, fish sauce, scallions: Vietnamese chef on his dish from ‘Ăn Cơm'

9 community fridges dot sidewalks across LA

Why Armenians and Azerbaijanis are fighting over the apricot

In this episode

Reserving the right to stay in business: How Tock is helping restaurants during pandemic

‘The whole point of failure is to learn’: David Wilcox on pivoting to pizza

Using social media to build new business

Charred eggplant, fish sauce, scallions: Vietnamese chef on his dish from ‘Ăn Cơm'

9 community fridges dot sidewalks across LA

Why Armenians and Azerbaijanis are fighting over the apricot

Good Food

Restaurant pivots, community fridges, apricots

Good Food continues coverage of innovative moves by chefs and restaurateurs to stay in business during the pandemic. Community refrigerators are popping up across the city to feed those in need.

Share

In this episode

Reserving the right to stay in business: How Tock is helping restaurants during pandemic

‘The whole point of failure is to learn’: David Wilcox on pivoting to pizza

Using social media to build new business

Charred eggplant, fish sauce, scallions: Vietnamese chef on his dish from ‘Ăn Cơm'

9 community fridges dot sidewalks across LA

Why Armenians and Azerbaijanis are fighting over the apricot

In this episode

Reserving the right to stay in business: How Tock is helping restaurants during pandemic

‘The whole point of failure is to learn’: David Wilcox on pivoting to pizza

Using social media to build new business

Charred eggplant, fish sauce, scallions: Vietnamese chef on his dish from ‘Ăn Cơm'

9 community fridges dot sidewalks across LA

Why Armenians and Azerbaijanis are fighting over the apricot