Matt talks with Hilary Porter, the owner of Walnut Street Tea Company, who said, "People are drinking more tea and coffee at home instead of the office."
Gayle Starks, owner of Neil St. Blues, talks about the menu and her grandmother’s culinary influence
Gayle Sparks said, "The unknown has made it really tough to operate on a day-to-day basis...We are survivors, though. One thing that my grandmother taught us was that hard times are just a part of life, so adjust."
The daughter of the owner of Caffe Paradiso, Dana Yun, chats about working at Caffe Paradiso and also shares what President Obama ordered when he visited.
"We have such a loyal customer base that transparency is the only option, and we have had an outpouring of support because of it."
Anthony met up with Derrick Aikman, owner of the Bread Company, to learn more about how the pandemic has changed the campus restaurant: "I realized I have to put health before money."
Restaurant manager chef Lauren Kolb shares, "The Herring is wedged pretty deep in the soul of C-U. I think the Herring's most consistent quality is its ability to be adaptable...We seek to serve this community however we're able."
Worapot Tangmunarunkit, co-owner of Siam Terrace, shares about operating during the pandemic: "During this uncertainties time, we just hope our business to survive the pandemic. However, we are very fortunate to be in such a great community...with the enormous amount of support from friends and people in Urbana-Champaign community."
"If COVID-19 was a cocktail, I think It would be something very strong that you'd have to sip on. It probably would not taste very good. This year has been a little bitter and slow."
We catch up with Huber's West End Store bartender Cassidy Price who shares about the changes they've made for COVID and what remains the same.
Mauricio Contreras, the owner of both La Mixteca and El Oasis, shares about the food at La Mixteca, including Birrikeka which they sell about 80 to 100 dishes of each day, and El Oasis' ice cream with "fruit, water, and brown sugar...[as] the main ingredients."
Teamoji's co-founders Alex Zhang and general manager Jeffrey Chang recommend different bubble tea on the menu and talk about what sets Teamoji apart: "We launch a new line of products every semester to bring something new to the students."
Rebecca interviewed Caribbean Grill owner and executive chef Mike Harden to hear more about their restaurant and how he was inspired by food.
Elaine chats with Cafe Kopi's GM.
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