disaster relief

The Israeli airstrike that killed seven workers delivering food in Gaza has touched off global outrage and condemnation.

Kim Severson, who covers food culture for The Times, discusses the World Central Kitchen, the aid group at the center of the story; and Adam Rasgon, who reports from Israel, explains what we know about the tragedy so far.

Guest: Kim Severson, a food correspondent for The New York Times.

Adam Rasgon, an Israel correspondent for The New York Times.

Background reading: 

• The relief convoy was hit just after workers had delivered tons of food.
• José Andrés, the Spanish chef who founded World Central Kitchen, and his corps of cooks have become leaders in disaster aid.

For more information on today’s episode, visit nytimes.com/thedaily. Transcripts of each episode will be made available by the next workday.

On Monday, a giant 7.8-magnitude earthquake and an aftershock almost as big shook the earth in southern Turkey. The quakes sent ripples through neighboring countries, but the area along the Syrian-Turkish border was hit particularly hard.

Thousands of people have been killed, and dozens of cities have been gutted.

We hear from witnesses on the ground about what happened when the devastating tremors hit.

Guest: Ben Hubbard, the Istanbul bureau chief for The New York Times.

Background reading: 

• The initial earthquake struck before dawn, shattering lives in a region already rocked by war, a refugee crisis and economic distress.
• In northwestern Syria, nearly three million people displaced by the country’s civil war were already living in precarious conditions.

For more information on today’s episode, visit nytimes.com/thedaily. Transcripts of each episode will be made available by the next workday. 

On a day early this fall, Nikita Stewart, who covers social services for The New York Times, and the Daily producers Annie Brown and Stella Tan spent a day at Council of Peoples Organization, a food pantry in Brooklyn, speaking to its workers and clients.

As with many other pantries in the city, it has seen its demand rocket during the pandemic as many New Yorkers face food shortages. And with the year drawing to a close, many of New York City’s pantries — often run with private money — face a funding crisis.

Today, the story of one day in the operations of a New York food pantry.

Guest: Nikita Stewart, who covers social services for The New York Times; Annie Brown, a senior audio producer for The Times; and Stella Tan, an associate audio producer for The Times.

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For more information on today’s episode, visit nytimes.com/thedaily

Background reading:

• Here are five key statistics that show how hunger is worsening in New York City.
• An estimated 1.5 million New Yorkers can’t afford food, and tens of thousands have shown up at the city’s food pantries since the pandemic began. But there is relief and hope when they are at home cooking.