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:

  1. Call directly to order delivery (it’ll save them—and you—third-party fees).
  2. WEAR. A. MASK.
  3. Tip big.
  4. Be considerate and kind.

Denise Mickelsen
Denise Mickelsen
Denise Mickelsen is 5280’s former food editor. She oversaw all of 5280’s food-related coverage from October 2016 to March 2021.
Patricia Kaowthumrong
Patricia Kaowthumrong
Patricia joined the 5280 staff in July 2019 and is thrilled to oversee all of the magazine’s dining coverage. Follow her food reporting adventures on Instagram @whatispattyeating.