How Louisville-based chef Ed Lee gets 30,000 meals/week to out-of-work industry workers
Amanda Kludt: Ed Lee, welcome to Eater’s Digest. We wanted to bring you on because you are on the ground running a lot of relief efforts across the country and we wanted to get a firsthand look at what that is like. So can you start off by telling us about what the LEE Initiative is doing with restaurants around America?
DG: So how has it actually been working with the money? It must be challenging for you to organize and distribute the actual dollars. It’s not as though I’m running 15 relief kitchens. I’m really partnering with 14 chefs around the country and saying, let’s work together, but I’m going to need you to sort of take the lead in each community in each city because Nancy Silverton knows Los Angeles better than I do.
It’s staggering to think about how many people are out of work in the restaurant business, and they’re not getting any help. Unemployment is coming in, but if you have a family, it’s not enough. It simply is not enough. It’s every single city, every town in America, every village, every hamlet is suffering. We can’t get to all of them.
And one of the things that we’re not talking about is, because we shut down the restaurants, that was a major, restaurants are not a luxury. There’s some restaurants that are luxury restaurants, but for most communities, there’s an entire outlet of restaurants that people rely on for their dinner. And we cut off that flow overnight. And so now, everything has been shifted to people are cooking at home. And let’s be honest, there’s a lot of people who don’t know how to cook.
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