Gigi reads FoodWISE, and shares how an entire food system is somehow getting more flexible—overnight.  She gets a little personal and then talks about two broad types of reactions to coronavirus. The article she then discusses is from The New York Times, which reports on how markets for farm-to-table producers—the “true blue” she talks about in FoodWISE—are crashing. Especially problematic are institutional markets (universities, caterers, hospitals) and retail—restaurants—that are now shut down. But, read here:

Luke Sharrett for The New York Times

and you’ll see that small businesses that can manage to move their marketing online—or become “micro” local, say, in their neighborhoods—may soon be thriving.


Randy Duchaine / Alamy Stock Photo (Image: Jasper Hill)

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