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The experts praise the accomplishments of 2020 and hope for a kinder, gentler industry in the future Nancy Kruse I truly look forward to all of our exchanges, Bret, but I especially enjoy our annual look at the most interesting foods, flavors and culinary happenings of the past year. Last December, 12 months that now seem like 12 years ago, we chewed over burgeoning vegan options and CBD infusions in utter ignorance of the looming disaster that would soon shut down the country and devastate our industry. Its unprecedented, seemingly unrelenting impact on restaurateurs has been very well documented in the pages of Nation’s Restaurant News and Restaurant Hospitality, as has the speed and grace, the agility and invention with which they have responded. These have been a true source of hope and pride that will endure long after this pandemic scourge finally ends. ....