Stay-at-home guidelines have eased, and many North Carolina restaurants are reopening their dining rooms. Hear more about the impact of COVID-19 on the restaurant industry, how NC State has partnered with others to protect workers and customers, and what you can do to help keep yourself and your community safe and healthy should you go out.
In ths episode of Farms, Food and You, a podcast from NC State University's College of Agriculture and Life Sciences, our guests say that following a few guidelines could put us on the right path toward recovery from the pandemic.
Read the transcript (PDF).
The Guest List
Greg Hatem is founder of Empire Properties and its sister company Empire Eats in Raleigh. He grew up in North Carolina and holds an undergraduate degree in chemical engineering from NC State. A passion for old buildings led to his career as a developer, which in turn led him into the restaurant business.
Mike Walden is a William Neal Reynolds Distinguished Professor in NC State’s Department of Agricultural and Resource Economics and perhaps the most well-known economist in North Carolina. He teaches and writes on personal finance, economic outlook and public policy.
Natalie Seymour, also with NC State Extension and the Department of Agricultural and Human Sciences, conducts research and develops ways to prevent and control foodborne illnesses in retail and consumer settings. She holds two NC State degrees, a bachelor’s and a master’s in food science.
Benjamin Chapman got interested in pathogens and public health as a teenager, after watching the classic cable movie “Outbreak.” As a professor and Extension specialist in NC State’s Department of Agricultural and Human Sciences, Chapman designs and evaluates food safety strategies and messages from farm to fork.
