<em><small><strong>Editor's note:</strong> The Coronavirus story is unfolding at a breakneck pace. That means that something said that was true at the time may no longer be so. On this episode please note that Lola, the Tom Douglas restaurant in the Hotel Andra in Seattle, is now closed, as is the hotel itself.</small></em>
Before the sh*t hit the proverbial fan, I had the next several episodes of Special Sauce all queued up. They were going to feature Susan Spungen, the founding food editor of <em>Martha Stewart Living</em> and author of <em>Open Kitchen: Inspired Food for Casual Gatherings</em>; and Alexander Smalls, an opera singer turned chef-restaurateur and cookbook author (<em>Meals, Music, and Muses: Recipes From My African American Kitchen</em>). But when the coronavirus pandemic struck with full force, destabilizing and eliminating hundreds of thousands of jobs in our industry, I realized that we needed to put those episodes on hold and change up the Special Sauce MO. So over the coming weeks, the podcast will be focused on the virus' effect on people in the industry who sustain and feed all of us, like chefs, restaurateurs, farmers, bread bakers, servers, and so many more.
For our first episode in this vein, I knew I wanted to speak to our very own <a href="https://www.seriouseats.com/editors/j-kenji-lopez-alt">Kenji Lopez-Alt</a>. Kenji, along with his partners, opened Wursthall in his adopted hometown of San Mateo, CA in March of 2018; like the rest of California's restaurants, they were forced to close their doors to all business but takeout and delivery earlier this month. He's spent virtually all his time since trying to aid his laid off workers and keep the restaurant going in order to rehire as many of his people as he can. Miraculously, Kenji did find the time to pen a ridiculously comprehensive and clear-headed <a href="https://www.seriouseats.com/2020/03/food-safety-and-coronavirus-a-comprehensive-guide.html">guide to food safety and the coronavirus</a> for us.
On this episode of Special Sauce, Kenji shares the problems he, his restaurant, and his staff are facing, and the tactics he's employing to keep the lights on and the burners fired up. Just as importantly, Kenji also talks about the macro socio-political and cultural issues the coronavirus pandemic has merely brought to the surface for businesses like his.
I hope that those of you who can are able to support Wursthall and its employees past, present, and future. Kenji has opened <a href="https://www.patreon.com/kenjilopezalt">a Patreon account</a>, and 100% of donations will soon go directly toward producing and providing meal kits for local San Mateo families affected by the COVID-19 outbreak.
In addition to their own local initiatives, the Wursthall crew has been working with organizations, including <a href="https://wck.org/">Jose Andres’ World Central Kitchen</a>, to deliver meals to various organizations in need, including Samaritan House San Mateo, the Oakland Fire Training Center, and San Francisco General Hospital emergency room. Folks will also be able to directly buy meals for families, individuals, and front line workers who are affected by the pandemic. Go to the <a href="http://www.wursthall.com/">Wursthall website</a> for the latest details about this program.
One more note about this ever-changing crisis: Even if the proposed multi-trillion dollar federal legislation is passed in the next day or two, all of these efforts are desperately needed in the short, medium, and long-term.