New York City has a vibrant food culture, one that counted, until recently, nearly 27,000 restaurants fueled by the labor of some 320,000 employees. With the closure of non-essential businesses, many New Yorkers in the industry are jobless and some restaurants will not survive the shutdown. The city as a whole stands to lose an ineffable part of its life. To discuss what lies ahead, and how we can help save the places we love, chef Marcus Samuelsson—creator of Harlem’s beloved Red Rooster—joins Eater’s Amanda Kludt. —C.J.F.
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