6.15.20 / EATING ON THE EDGE
What explains the high infection rate of COVID-19 among food-processing workers? Do Americans have a new understanding of food insecurity? And what is “Corona-conscious eating”?
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5.27.20 / MEET THE NEW WAVE OF CULINARY E-ENTREPRENEURS
They owned small culinary companies. They were planning for the future. But they never could have anticipated a pandemic.
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4.8.20 / SALAMI FOR YOUR HEALTH
Why salami is good for your health. What’s trending in rosé sales this very unusual spring? And your words.
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3.26.20 / THINKING OF YOU
I recently sat down with a few members of the Oregon restaurant industry to discuss the challenges they are currently facing. You can listen to this episode of The Four Top through the OPB website or our dedicated site, as well as via Spotify, Apple Podcasts, NPR One, or your favorite podcast app.
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