Chapter 2, "Adapt & Pivot" (86'd: How A Global Pandemic Rocked The World's Culinary Capital)

<p>In this second chapter of our special documentary series “86’d: How A Global Pandemic Rocked The World’s Culinary Capital,” Rob Petrone discusses with various New York restaurateurs and others connected to the restaurant world the main theme of this time last year: adapting to a new normal and pivoting to whatever they needed to do to survive. (Interviews are time capsules, recorded at various points between March of 2020 and June of 2020.)</p><p><br></p><p>Thanks to (in order of appearance) Allison Buckingham of Perelandra Natural Foods; Dale Talde of Goosefeather Restaurant; Andy Nusser of Casa Mono; Joanna Prisco of The Good Witch Coffee Bar; Wilson Tang of Nom Wah; Sheena Garcia of Mariachi Mexico; Bruce Botchman of White Plains Linen; Mimi Edleman of I &amp; Me Farm; Eric Korn of Monteverde at Oldstone; Christian Petroni; and Marc Glosserman of Hill Country Barbecue Market.</p><p><br></p><p>For chapter one of 86’d (Ground Zero): https://podcasts.apple.com/us/podcast/chapter-1-ground-zero-86d-how-global-pandemic-rocked/id1497368408?i=1000512379270</p><p><br></p><p>If you liked what you heard, please subscribe to and rate Hot Takes on a Plate.</p><p><br></p><p><br></p><p>See Privacy Policy at <a href="https://art19.com/privacy" rel="noopener noreferrer" target="_blank">https://art19.com/privacy</a> and California Privacy Notice at <a href="https://art19.com/privacy#do-not-sell-my-info" rel="noopener noreferrer" target="_blank">https://art19.com/privacy#do-not-sell-my-info</a>.</p>