How do we process the unprecedented? Our series, One Day at a Time captures casual conversations between friends and colleagues as they grapple with the little stuff, the bigger stuff, and the unimaginable during the COVID-19 pandemic. First up: Award-winning chef, restaurateur, and food activist Marcus Samuelsson catches up with longtime journalist and foodie Corby Kummer. Samuelsson shares the impact the coronavirus is having on his restaurant group, which spans eight countries, and their efforts to support their staff and community in New York City and around the globe. Kummer leads the Aspen Institute’s Food and Society Program.
