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Pandemic Pivot to the Worker-Owned Restaurant Revolution

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Reem Assil, chef and founder of Reem’s California, talks about the struggle and necessity of transforming her Arab bakery shop in Oakland into a worker-owned operation amid the coronavirus pandemic. Assil’s restaurant models subvert and redefine the traditional definition of what a restaurant can and should be: Her team has been hard at work making meals for frontline workers, unhoused people and low-income community members while also cooking meal kits for customers. Plus: Hosts Soleil Ho and Justin Phillips talk about capitalism and how the way we shape narratives can unintentionally perpetuate and reinforce it’s agenda.

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