As meat-processing plant workers succumb to COVID-19, we talk food-handling safety and food safety. Is it still safe to eat meat, and what can food professionals teach us about sanitation?

Next, as Americans face empty store shelves and find themselves in food-bank lines, we discuss a new awareness of the importance of federal food assistance programs, and strategies such as revised sell-by date legislation that could reduce food waste while feeding those in need. Finally, we discuss how to make smart food choices, and the concept of “Corona-conscious eating.”

Meet our panelists: Sophie Egan is the author of the new book “How to Be a Conscious Eater“ and a contributor to The New York Times. Dr. Don Schaffner is a distinguished Professor at Rutgers University and host of “Food Safety Talk,” a podcast on microbial food safety. Elle Simone Scott is a food stylist and on-air personality with “America’s Test Kitchen.” She is also founder of the women’s networking organization She Chef, Inc. This episode was recorded remotely in locations across the United States. Stay safe out there.

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