6: Hours SoulNia owners Kamiya Willoughby and Tess Hurlburt simmer their vegan and vegetarian catering company’s collard greens. By cooking Willoughby’s family recipes and sharing cultural context, the couple aims to educate us all about the plant-based roots of soul food.
200: Pounds of wild rice Tocabe, An American Indian Eatery purchases every month from Minnesota’s Red Lake Nations Foods. It’s just one of five Indigenous producers the fast-casual spot supports, all of whom will benefit even more when Tocabe’s prepared-meal and pantry-item shipment program is fully up and running later this year.
30: People worldwide with multicentric carpotarsal osteolysis, the genetic disorder that three-year-old Sophie, daughter of Hosea and Lauren Rosenberg (Blackbelly, Santo), was diagnosed with in March. Through ice cream socials, silent auctions, and chef collaborations, nonprofit Sophie’s Neighborhood has raised $350,000 of its $2 million goal to fund research into new treatments.
4 Ways to help your favorite restaurants and their workers:
- Call directly to order delivery (it’ll save them—and you—third-party fees).
- WEAR. A. MASK.
- Tip big.
- Be considerate and kind.