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Here are a few of the honorees mentioned in the episode. Omar Anani, whose restaurant Saffron De Twah Moroccan Bistro was a semifinalist for a James Beard Foundation award for Best New Restaurant just before the pandemic hit in 2020. Then, he closed his restaurant and turned it into a community kitchen. Phil Jones, who managed to distribute over 100,000 pounds of cooked and diced chicken at the height of the pandemic. Ederique Goudia, who as lead chef for the nonprofit Make Food Not Waste upcycled food that would normally go to landfill and fed students instead. Anthony Lombardo and Desiré Vincent Levy, who started the Detroit Kitchen Terminal to provide culinary training for formerly incarcerated people. When the pandemic hit, they redirected some of those funds for restaurant workers in Detroit the week before Christmas.

Ederique goudiaPhil jonesAnthony lombardoOmar ananiMark kurlyandchikMark kurylandchikDetroit freeJames beard foundationDetroit free press food fightersDetroit free pressGoogle playFree pressMetro detroitSaffron de twah moroccan bistroBest new restaurantMake food not waste