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Reopening Restaurants And Re-examining The Food Supply Chain


Last week marked the beginning of a phased reopening of Connecticut. Several businesses are permitted to reopen under Phase 1 of Connecticut’s reopening, including restaurants that are able to open for outdoor dining. This hour, we hear how restaurants have fared through the shutdown, and what reopening looks like. 

Later, we hear how COVID-19 has disrupted the food supply chain and how the food distribution industry has adapted and changed through this pandemic. We’ll also hear from a local farm on how they’re reaching their customers. 

Even with all the social distance rules, is it really safe to go back to eat at a restaurant? Is the country really going through a meat shortage?


  • Chef Christopher Prosperi - Chef owner of Metro Bis restaurant
  • Chef Billy Grant - Chef owner of Restaurant Bricco and Bricco Trattoria
  • Lisa Held - Senior Policy Reporter, Civil Eats
  • Stephanie Lesnik - Owner of Field House Farms
Lucy leads Connecticut Public's strategies to deeply connect and build collaborations with community-focused organizations across the state.
Tess is a senior producer for Connecticut Public news-talk show Where We Live. She enjoys hiking Connecticut's many trails and little peaks, gardening and writing in her seven journals.

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