On this week's Special Sauce we talk to Dan Barber, executive chef and co-owner of Blue Hill, about the huge changes being brought about in the food culture by the Covid-19 pandemic. The startling conclusions he's come to are the result of a survey he and his team sent out to more than 500 farmers. The farmers' responses made it clear that the effects of the pandemic will have catastrophic consequences for many of them. As you'll hear, the usually pessimistic Barber has some ideas that can help both the farmers and the thousands of out of work restaurant cooks in this country.
The articulate Mr. Barber is followed by our very own Kenji Lopez-Alt, who answers a Serious Eater's question about the use of dried versus fresh herbs. Surprisingly, for certain uses of some herbs, Kenji turns out to be an advocate for the dried variety.
The full transcript for this episode can be found over here at Serious Eats: