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Fact and friction in American food

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Where we eat and what that means.

What if we turned restaurants into government contractors?

02.11.2021
Karen Stabiner
How Covid-19 saved the fast food drive-thru
02.09.2021
by Rebecca Tucker
How you reboot: A call for essays on “Second Acts” and food
02.09.2021
by The Counter
Here’s what it’s like to spend 10 months covering a restaurant industry in extended crisis
01.28.2021
by Bret Thorn + Karen Stabiner
When restaurants close, even temporarily, what happens to the communities that rely on them?
01.21.2021
by Doug Mack
How will the movies tell our stories if neighborhood restaurants are gone?
12.30.2020
by Karen Stabiner
Photo essay: New rules push restaurants to the brink, with no end in sight
12.11.2020
by Karen Stabiner
Fast-food giants gobbled up $1 billion in federal aid for small businesses
12.08.2020
by H. Claire Brown + Jessica Fu
To survive the pandemic, restaurants are offering subscriptions for bottomless coffee and beer. Will the model last?
11.06.2020
by Sam Bloch
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Fact and friction in American food

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