Cooking in Quarantine with J. Kenji López-Alt
As the COVID-19 pandemic continues to affect health and industry, the food that we eat every day has formed a complicated relationship to the crisis. Has social distancing forced us to think more consciously about what and how we cook? Or has panic and misinformation surrounding food safety spread to the masses?
The Food Lab’s J. Kenji López-Alt joins INFORUM to explore all of the complex facets of this conversation—and, of course, he will do it using science. We will cover topics such as safe grocery store practices, food serving and preparation, false information regarding transmission via food (especially when ordering takeout) and much more.
Tune in live as we explore all things food while in quarantine from one of the industry’s most trusted experts.
López-Alt photo by Vicky Wasik
This program is generously supported by the Chan Zuckerberg Initiative and a collaborative of local funders and donors. We are grateful for their support and hope others will follow their example to support the Club during these uncertain times.
J. Kenji López-Alt
Chef; Chief Culinary Consultant, SeriousEats.com; Columnist, The Food Lab
Food and Agriculture Correspondent, Mother Jones; Author, Perilous Bounty (Forthcoming)